This Pecan Pie Smoothie has all the rich, nutty, and comforting flavors of classic pecan pie blended into a creamy, satisfying smoothie. While it may taste like dessert, it has zero added sugar, 26g of protein, and 8g of fiber, helping to keep you full, satisfied, and support balanced blood sugar. It’s essentially pecan pie in a glass, made with only the most nourishing of ingredients.

The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle but a proven system and long-term consistency will!

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Pecan Pie Smoothie

Servings 1 serving

Ingredients

• 2 tbsp dairy free coffee creamer
• 1 cup water
• 1 serving vanilla protein powder 
• 1 cup frozen cauliflower rice
• 3/4 cup butternut squash  (diced, cooked, and then frozen)
• 1/4 cup dry roasted pecans
• 1/2 tsp vanilla extract
• cinnamon (a few hefty dashes)
• salt (dash)
• 1 tsp maca powder (optional)

Instructions

• If squash is not already cooked, preheat oven to 425 F. Line a baking sheet with with parchment paper and spray with avocado oil cooking spray. Add cubed butternut squash to the baking sheet and bake for about 30 minutes or until golden, flipping halfway through.
• Add all ingredients to a high powered blender and blend until smooth.