I swear, it’s merely a coincidence that my first blog post as a born-again California girl is a green smoothie.
Cross my heart. I made this bad boy when it was the middle of dreary, cold February in Chicago, when it seemed like everyone around me was sneezing and sniffling and I was like, “GREEN SMOOTHIE, HAAAAAALP!” I promise you, my bacon consumption will not decrease one single bit after moving to The Juicing State.
But can’t we have our bacon and our green smoothies, too?
Sometimes, with all the pumpkin pie and pumpkin cake and pumpkin muffins out there in the world, it’s pretty easy to forget that pumpkin is…a vegetable (well, it’s technically a fruit, but you know what I mean). You know, like a healthy thing with nutrients. That can be used in other ways besides being covered up with butter and sugar. I know, CRAZY, right?
It totally feels like Fall now, right? I mean, it IS officially Fall. We can’t deny it anymore. And I am embracing the cozy vibes in full force and lo-ving it.
Let’s be real here. Is there anything better than a warm and comforting breakfast on a cold day? Absolutely positively not, you say! BUT what if I told you this hearty and cinnamon-y and warm-feelings-to-your-toes-y breakfast is super duper good for you, too? And filled with fruit and whole grains and enough protein to fill you up for hours? Now that wins the coziness contest every day.
Today is a momentous occasion. It’s the First Pumpkin Recipe of the Year Day!!
Get on board, people. We celebrate these kind of things around here.
I’m a total pumpkin junkie, and this is the time of the year to do it all up all the time and be totally unapologetic about it. It’s not even that cold yet, but I couldn’t wait to start shoving some warm, cinnamon-y pumpkin goods in my face. And I’m here to tell ya, you should probably follow suit. Stat.