MANGO PUMPKIN CRUNCH SMOOTHIE BOWL

The sweet and spicy flavors of mango and ginger pair incredibly well with the seasonal pie pumpkin we all love! An updated take on the usual pumpkin spice smoothie recipes, this is one smoothie recipe that will upgrade your fall #smoothie repertoire!

SERVES 1

INGREDIENTS:

• 1 cup unsweetened nut milk

• 1/4 cup frozen mango

• 1/4 cup pure canned pumpkin

• 1 inch piece fresh ginger (or 1 tsp ground)

• 1/2 cup ice

• 1 tbsp nut butter (I love using my homemade creamy maple nut butter)

• 1 tbsp coconut butter (or 3 tbsp coconut flakes)

• 1 tbsp chia seeds

• 1/2 tsp maple extract or pure vanilla extract

• Pinch sea salt

• 1 scoop protein powder

• 1 scoop collagen peptides, optional

• 1/2 tsp maca powder, optional

• 1/2 tsp bee pollen, optional

OPTIONAL TOPPINGS (2-3):

• Sprinkle of bee pollen

• 1 tbsp coconut flakes

• 1 tbsp nuts/seeds of choice

• 1 tbsp raw cacao nibs

DIRECTIONS:

1. Add the unsweetened nut milk to the blender first (this makes for easier blending so nuts/seeds/fruit don't get stuck in the blades). Next add in the remaining ingredients. Put the lid on the blender and slowly increase the speed to high.

2. Blend until fully smooth. Turn off the blender and take off the lid. Scrape down the sides and blend on low for a few more seconds. Turn the blender off.

3. Using a scraper, pour the mix into to a cup or bowl and add toppings if desired.