Ingredients:
1 cup non-dairy milk – I used unsweetened almond milk
1/2 cup canned pumpkin
1/2 banana
1 tbsp raisins or 1/2 tsp maple syrup
1/2 tsp gluten-free, alcohol-free pure vanilla extract
1/4 tsp ground cinnamon
1/8 tsp ground ginger
pinch ground nutmeg
pinch ground cloves
pinch all spice
Directions:
Place everything but whipped topping in the blender.
Blend until smooth
*Pour into your favorite glass and place a couple tablespoons of coconut whipped cream on top.
Sprinkle with cinnamon if you’d like!
I was invited to receive a complimentary LED Acupuncture Facial at Southtown Chiropractic. Being an…
The 2019 San Antonio Auto & Truck Show is rolling into town. Premiering on Thursday,…
The Day of the Dead, known in Spanish as Dia de los Muertos, is a…
I have two pumpkin jokes for you! What do you get when you drop a…
BBQ, tacos and margaritas are 3 of San Antonio’s iconic offerings. Now, there are 3…
I attended the official grand opening of the Maverick Whiskey Distillery, craft brewery and restaurant…
