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Pumpkin Spice Smoothie, Sunny Side Up Egg, Berries, Coffee

Prep Time 12 hours
Cook Time 7 minutes
Servings 2
Calories 578kcal

Ingredients

Pumpkin Spice Smoothie

  • 2 cups Unsweetened almond milk
  • 2 Bananas ripe, frozen
  • ½ cup Pumpkin puree
  • 2 TBSP Almond butter
  • 2 TBSP Ground flaxseed
  • 2 tsp Fresh ginger grated
  • 4 tsp Pumpkin pie spice plus extra for topping
  • ¼ cup Granola for topping

Sunny-Side-Up Eggs

  • 2 Eggs
  • 2 Egg whites
  • 1 tsp Extra-virgin olive oil
  • Black pepper to taste

Berries with Chia Seeds

  • 2 cups Mixed berries washed
  • 2 tsp Chia seeds

Coffee

  • Coffee prepared using your preferred method
  • Creamer optional
  • Sweetener optional
US Customary - Metric

Instructions

  • Freeze the bananas the night before. Peel the bananas and cut into large chunks. Place in a freezer-safe container.
  • Prepare the ingredients as instructed.
  • Blend the pumpkin spice smoothie. Add the unsweetened almond milk, bananas, pumpkin puree, almond butter, ground flaxseed, ginger, and pumpkin pie spice to a blender. Blend until completely smooth and creamy.
  • Brew and prepare the coffee to your liking.
  • Cook the eggs. Heat olive oil in a nonstick skillet over medium-low heat. Gently crack eggs into a small bowl. Remove one of the yolks being careful not to break the yolk you are keeping. Add eggs into the skillet and cook for about 3–4 minutes, or until the whites are completely set and the yolk remains runny. Season with black pepper, if desired.
  • Serve the smoothie topped with granola and sprinkle of pumpkin spice alongside berries with chia, eggs, coffee.

Nutrition

Calories: 578kcal | Carbohydrates: 72g | Protein: 20g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 454mg | Potassium: 1029mg | Fiber: 16g | Sugar: 34g | Vitamin A: 9930IU | Vitamin C: 18mg | Calcium: 500mg | Iron: 5mg