Pumpkin Pie Smoothie–A Nutritious Holiday Drink!

My cousin invented this autumnal drink, which young children (over one year) and adults will enjoy:

Pumpkin Pie Smoothie

Simply blend together:

1 cup pumpkin puree

a peeled and chopped persimmon

¾ cups almond milk (or more to thin out as desired)

½ cup yogurt

pumpkin pie spices

 pumpkin pie and persimmon smoothie recipe

I plan to make pumpkin pie smoothies a lot over the holiday season. This recipe is also a great way to sneak in a vegetable if your kids are opposed to more savory pumpkin dishes. 

This post is a part of the Works for Me Wednesday blog carnival–the holiday edition! Head on over to We are THAT Family for more holiday ideas.

Celebrate the Holidays with Delicious Recipes and Eco-friendly Paper Plates

Last summer I found out that Chinet, purveyor of paper plates, is actually a green company.  If you are planning on using paper products for holiday parties or even (gasp!) Thanksgiving dinner, why not choose plates made from 100 percent recycled materials such as repurposed milk cartons and cardboard?  Chinet’s plates are not only chlorine-free, they’re compostable, making them an eco-friendly choice for large gatherings.  (Note: I swear I don’t work for Chinet!  I am just impressed by their environmental efforts.  Their recipes look pretty tempting, too.)

Set the table with recycled plates!

If you visit Chinet’s website, you’ll even find some holiday recipes.  Here are just a few:

Pumpkin Bars: A Nutritious Autumnal Treat

I like to make these pumpkin bars in the fall because they seem a bit more nutritious than normal cookies yet still taste delicious.  These soft pumpkin bars have just four tablespoons of butter and ¾ cups sugar–you’d need  two sticks of butter (16 TBS) and 1 ½ cups sugar for a batch of chocolate chip cookies.  Plus, these contain a vegetable!  I’ve made them with different winter squashes and even carrots, with good results.

Pumpkin Bars

1 ¾ cups flour
2 tsp baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
4 TBS butter
¾ cup sugar
2 large eggs
½ cup unsweetened applesauce
¾ cups pumpkin puree (home-cooked or canned)