September is approaching (see it, way off there in the distance?) and I’ll use any excuse to make something with pumpkin in it. Today’s throwback is a two-fer….a pumpkin smoothie recipe AND buttery, soft pretzels that are quick to make (and even quicker with little hands helping you out!).
This pumpkin latte smoothie is my attempt at a healthy alternative to a pumpkin spice latte from a coffee shop, the nearest of which is a twenty-minute drive and would involve changing out of yoga pants because it is not a drive-through. Here’s how to whip one up for yourself.
Pumpkin Latte Smoothie
1 cup strong brewed coffee
1 cup almond milk
1 scoop protein powder
1/4 to 1/2 cup pumpkin puree (from a can, of course)
Optional: Psyllium for fiber, a banana, a handful of ice cubes, and, if you’re really feeling thin, a dollop of sweetened condensed milk. Not that I would do that.
Blend it up, top it with a little pumpkin pie spice, and enjoy!
Last night we had Broccoli Three Cheese Soup for dinner, and I found myself out of any tasty bread to accompany it. I found some great sounding recipes on the King Arthur Flour website, but ultimately thought Hot Buttered Pretzels would be fun to make.
They had fun, no matter what you heard, rolling their own. I certainly don’t want one their grubby little hands touched. By the way, it was “red” day at school. They don’t normally all dress alike. Today is “pink” day so the boys conceded that I could tie a pink ribbon on their wrists. I’m sure they cut it off as soon as possible.
About ten minutes in the oven, and we had pretzels almost as good as the ones at the mall. The closest mall is about an hour away, so I’m willing to settle for “almost as good.” It kept my kids busy and they didn’t wreck their rooms after school, so there’s another advantage! Oh, and, of course at the mall you would never be able to get a pretzel with green marker incorporated, now would you?