Tag Archives: coconut milk

Fall Pumpkin Smoothie Recipe

Pumpkins! Smoothie! MomsicleBlog

I’m done with green smoothies. It’s fall. Leaves, crisp air, scarves, you know the drill. Morning routines are going well as a fam, except for my breakfast. I have a weird diet designed to keep me from getting recurring bronchitis (no dairy except butter, no gluten, no eggs, low sugar, no alcohol). Breakfast is hard. I need something incredibly easy and delicious (I make my smoothies ahead of time and put them in mason jars in the fridge) and I’m tired of kale and mango and bananas (if you’re not tired of that stuff, you can find a recipe here).

I was complaining to my naturopath, and she recommended making a pumpkin smoothie. We brainstormed. She says that there are three things your body needs to feel full: protein, fat, and fiber. Given that I like to eat whole foods and don’t want a bunch of powders and sugars, plus I need it to be sweet enough to make me crave more, here’s what I came up with. (To see the chocolate-pumpkin version, click here.)

Fall Pumpkin Smoothie

Fall Pumpkin Smoothie Recipe. MomsicleBlog

Blend up in yo blendah…

  • 1 cup pureed pumpkin (I use Trader Joe’s organic)
  • 1 cup full-fat coconut milk (I use canned because the only ingredients are coconut and water)
  • 1 cup hazelnut milk (I use Pacific Natural Foods brand, and I prefer their hazelnut milk to almond milk because it’s more like whole milk than skim milk in texture)
  • 1/3 cup peanut butter (I use creamy, unsalted, all-natural)
  • 3–5 dates
  • 2 teaspoons honey (change to agave to make this vegan)
  • 1 teaspoon cinnamon
  • ice cubes and/or water to taste, for consistency

Add-ons I want to try:

  • Oats or flax meal for fiber
  • A high-quality protein powder
  • Maple syrup instead of honey for more fall zing
  • Cayenne pepper for kick and anti-inflammation
  • More cinnamon

My smoothie tasted lovely alone or over granola and flax meal.

More ideas: My friend Cyndi, a friend, mentor, and beta-tester said this: “I’ve been using your original pumpkin smoothie recipe with almond butter instead of peanut, maple syrup…and no dates (not on my approved list). Then I blended and froze in an ice cube tray. That way in the morning, I put a banana, a cup of lactose-free milk, a scoop of vanilla protein powder and 2-3 smoothie ice cubes in the blender and it’s DELISH!”

I’ll be trying other smoothie ingredient combos to play around with spice, protein, and fiber levels. So leave your ideas and trial-and-error stories for me! (I went to chocolate-pumpkin next, it’s kinda my new favorite thing. It’s here.)

Also, did you notice those squash in the picture on the weathered wooden table? We grew the squash in our permaculture garden. And now that I think about it, I actually made that table. I think I’m going to dress Momsicle up as a homeschool-Christian-prairie blog for Halloween. (Laughing hysterically.)

Let me know how the smoothie goes.

Roasted Strawberry Milkshakes (Vegan)

This is the weekend. This is the weekend to snatch your strawberries before their sweet aroma drifts away on the summer wind.

Hood Strawberry Picking Oregon. MomsicleBlog

When it comes to berries, I’m like one of those rats in a pleasure experiment where the scientist gives them a button that mimics orgasm, and the rats just push the button over and over until they’re in a coma.

About 40-50 pounds of strawberries have come through our house in the last two weeks. We couldn’t possibly need that many strawberries. But have you stuck your nose into a pint of ruby-red Oregon Hood strawberries and then let their juices explode in your mouth?

You’d be pushing that button over-and-over-again, too.

Enough innuendo.

I’m avoiding dairy and doing low sugar right now, but I had to find a way to have a decadent strawberry milkshake. My friend Sara suggested strawberry-roasting, and that’s what started me down this path…

Vegan Roasted Strawberry Milkshake. MomsicleBlog

Vegan Roasted Strawberry Milkshake


  • 1–2 pints strawberries, hulled
  • 1–2 tablespoons olive oil (for roasting strawberries)
  • 1 pint Coconut Bliss ice cream (or other non-dairy, coconut-based “ice cream”)
  • 1 14 oz. can coconut milk (I use Trader Joe’s canned coconut milk because it’s economical and doesn’t have the additives that the refrigerated kind has.)

Now Do This

  • Pre-heat your oven to 425 degrees.
  • Place your hulled strawberries on a baking pan, coat them in a little olive oil, spread them out evenly, and pop them in the oven for 15 minutes.
  • After 15 minutes, or when strawberries still have their shape, but are oozing some juices, take them out of the oven and put them in a bowl to cool. This is important so you can catch all the juices. You can try a strawberry at this point, but I found they were a little too pungent for my taste.
  • Add strawberries, coconut ice cream, and coconut milk to your blender and blend it up! Done!

This can easily be done with real ice cream and milk, of course. Either way, enjoy, and let me know if you have suggestions!


Very Green Smoothie Recipe

Green smoothie recipe. MomsicleBlog

I get a LOT of my fruit and vegetable servings from smoothies. I make three batches at a time and fill up a bunch of glass jars to keep in the fridge.

Then I drink two a day–because let’s face it, the gremlins and I are always on the move and if I carry around whole pieces of fruit in my car or purse, they just roll around, forgotten, until we smell them weeks later.

The most awesome thing about smoothies is they are 100% real: You see everything going in, and you know it’s good. Unlike packaged protein shakes and other fruit drinks. Plus you don’t need added vitamins because leafy greens and whole fruit have so many already.

Green smoothie recipe. MomsicleBlog

There are a million ways to make smoothies. I’m vegan with mine, because I feel like moderation with animal products is a good idea, and since I will never stop buying butter by the case to fuel my baked goods, or eating bacon, I better look for other ways to get off the sauce.

Very Green Vegan Smoothie

Throw in a blender:

Green smoothie recipe. MomsicleBlog

  • 1-2 cups loosely packed leafy greens (kale, spinach, chard…go for it! Just take the sinewy stalks off the heartier greens, because they’re hard to grind up.)
  • 1 banana
  • 6-10 frozen strawberries
  • 1/3 can coconut milk
  • 1/2 teaspoon cinnamon
  • 1 teaspoon chopped fresh ginger–good for digestion and adds punch
  • 2 tablespoons ground flaxseed meal–great for Omega 3s
  • 1 teaspoon vanilla extract
  • honey and/or frozen orange juice concentrate–for sweetness, to taste
  • 1/4 teaspoon cayenne pepper (optional for those who want even more kick)
  • Approx. 1.5-2 cups water

Blend on low, and gradually move to your blender’s highest speed. Because of the greens, you’ll need to blend for a long time to get this smoothie really smooth. You Vitamix and Blendtec people will be done blending in about 3 seconds, but for the rest of us peons, it’ll be awhile.

Each month I try to increase the amount of greens I put in, and to lower the amount of honey and/or orange juice concentrate so that there’s less sugar. That’s why I add the vanilla, cinnamon, ginger, and cayenne to boost flavor (plus the spices have digestive and other helpful properties).

Gratuitous picture of flaxseed meal.

Here's a pic of the flax meal. MomsicleBlog

Other choose-your-own-adventure smoothie add-ins: a whole, peeled orange; sliced apple or pear (unpeeled); and frozen raspberries or mango. Just watch out for blueberries–they tend to build up an agar-like jelly at the top of my smoothies after sitting for a bit.


  • Be careful with the cayenne (especially if your family doesn’t do much spice).
  • Pineapple and pear are GREAT add-ins for natural sweetness.
  • Check out the comment below from Jamie for a great recipe for a vegan “chocolate milkshake” using banana, cocoa powder, and peanut butter.

I want to keep my smoothie recipe fresh, so please tell me what your favorite smoothie add-ins are. Any tricks to get your kids to love smoothies (mine are not into them right now)?