When it comes to making fruit smoothies, I always encourage adding a vegetable, protein and healthy fat. It makes for a more balanced beverage and will keep you satiated longer — especially if it’s meant to be a meal in a glass. I made this for my whole food, plant-based class last night. They really liked it and were surprised to find out that other than the chia seeds, the other protein I added was tofu!

What’s In It…

How It’s Made…

  1. Combine all of the above ingredients except ice cubes in a blender. Add pineapple juice to help liquefy.
  2. Add ice cubes to chill and to blend to a thinner consistency (if preferred).

Makes 1-2 servings.

Ingredients: Organic Pineapple Juice. One bottle equals 2 to 3 organic pineapples.

If you don’t have pumpkin purée, you can substitute with fresh or frozen Kabocha (Japanese pumpkin) or butternut squash. Kabocha is one of my favorite winter squashes. Kabocha is a little sweet — perhaps like a sweet potato mixed with pumpkin. Just cook and cool the Kabocha or squash before adding to your smoothie.



Karen Owoc

Karen Owoc is a certified Clinical Exercise Physiologist specializing in cardiopulmonary rehabilitation and lifestyle medicine. Her science-based approach to longevity, nutrition, and muscle health has made her the go-to source for health seekers and medical professionals alike. Karen's best-selling book on functional longevity, "Athletes in Aprons: The Nutrition Playbook to Break 100", and her transformative perspective have mended many minds, hearts, and spirits.

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