Mmmm...this has been a delicious Sunday :)
It started off with my Pumpkin Pie Smoothie:
VegWeb a year ago, but I've been making it for at least two years now. I drink them by the boatload in the fall, but I had a hankerin' for one this morning. Maybe because it was 57 degrees outside? Who cares. It's always delicious, no matter what season it is! I've made a few small changes to my original recipe, but I think both variations are good. Give it a try!
Pumpkin Pie Smoothie
Makes 1 large serving / 2 small servings
2 cups diced butternut squash, frozen
1 large banana (fresh or frozen)
1 heaping teaspoon pumpkin pie spice
1 heaping tablespoon raw almond butter
1 cup filtered water (or more, depending on how thick/thin you like it)
5-6 ice cubes
1/2 packet stevia (or to taste)
3 tablespoons vanilla- or banana-flavored pea protein powder (optional, but it adds sweetness and thickness)
optional toppings: sliced almonds, chopped walnuts, and raisins, to taste
Blend all ingredients (except toppings) in a high-speed blender until thick and smooth. Pour into a glass and top with almonds, walnuts, and raisins to taste.
I usually opt for the additional toppings about half the time. Some days, like today, I just like it straight-up. It's one of the thickest and most filling smoothies I make. It hit the spot after my workout this morning!
Last night, before bed, I was having a wicked craving for Chocolate Covered Katie's Deep Dish Cookie Pie. I made a half-batch and had a small (large) serving before bed. I was sooo happy to eat the rest of it today! I mean, I did share with my hubby and son, but yeah, I did eat most of it :) This may be the only dessert I eat and don't feel guilty about. And I love Katie for that!!
For dinner, I made another recipe out of Appetite for Reduction, the Trattoria Pasta Salad with White Beans. I had some time before church this morning, so I actually whipped it up before leaving so it could sit all day and get super-awesome. Mission accomplished! My hubby, son, and I all loved it. What's not to love? Brown rice pasta, white beans, baby spinach, red onion, roasted red pepper, and kalamata olives are tossed together in a Sun-dried Tomato-Walnut Dressing. That dressing....oh my gosh. So incredible! It has an incredible depth of flavor...it's slightly tangy, earthy, and full-bodied. It sounds like I'm describing wine! ;-D But seriously, it's so good. I know I'll be making this a lot this summer! I served it with some steamed broccoli for a simple and delicious meal.