Pumpkin Chia Smoothie at Home

Let’s first take a moment to discuss the Downtown Nashville YMCA that I simply joined. I don’t have pictures for you (yet) but take my word for it when I say that it’s one fancy pants gym. I didn’t even know gyms this fancy existed in Nashville (not that I’ve visited all that many gyms). I mean, it has a cardio cinema! Yea, an actual dark movie theater in the gym that’s surrounded by ellipticals, bikes, and treadmills. Downside: they don’t serve popcorn, so.

Needless to say, I’m particularly excited about this new gym in my life. It’s within walking distance of where I work so I basically have no more excuses. I’m most excited about the many spin classes that they offer and the pool that my friend and I plan to use for triathalon training. I wrote that on my blog to hold me accountable. Yikes.

Alright, Pumpkin Chia Smoothies. Let’s do this!

I learned the hard way that this smoothie tastes go-to if you freeze the pumpkin first. Alternatively, you need to put a decent handful of ice in the blender to give it that creamy smoothie texture but that also waters it down quite a bit. So yea, freeze your pumpkin.

Put it all in your blender and blend. My all time go-to kind of recipe: “throw it all in there!”.

The chia seeds, as usual for me, were a last minute edition to the party. They added a nice touch of health.

I topped mine with some of my candied almonds and pecans and enjoyed my wonderfully Autumnal smoothie.

The Pumpkin Spice Mix recipe that I used is courtesy of a fellow Nashville Food Blogger, Phillip, from Southern Fatty.