Spiced squash smoothie
I know, it’s getting to that time where everything is extra rushed; deadlines are creeping in, you’ve got even more demands on your free time and it might be tempting to skip breakfast because you’re in too much of a hurry. I also know it’s all too easy (and not really helpful) for me to tell you how important it is to prioritise breakfast, especially when life is super busy. So instead of telling you something you already know and adding to your list of “must do’s” here’s a mega simple, speedy and tasty seasonal smoothie that you can grab and go on your way out of the door in the morning.
Makes enough for a couple of days – halve quantities if you only want enough for 1 day
1 small squash (I used a Harlequin but any squash will work here really) – seeds scooped out, cut in half and roasted for 20-30 minutes at 180
1 pack silken tofu
2 tbsp maple syrup
1 tbsp protein powder
1 clementine, peeled
1 chai tea bag
- Scoop cooked flesh out of squash and add to blender.
- Add drained silken tofu, maple syrup, protein powder, clementine and contents of chai tea bag. Top up with cold water.
- Blend – if it’s too thick for your liking, add a little more water and blend again.
- Savour on the bus, train or at your desk.
I hope you love this creamy, warming and ever so slightly festive smoothie – do tag me on Instagram (@can_eat_attitude) in your remakes x