All I want for Christmas is youuuuuuuu. And gingerbread.
And a Vitamix, duh.
I'm actually Jewish so my holiday has sadly passed. But I still want gingerbread. I want it all up in my coffee and I want it in my smoothie. I want it in these brownies and I want it in these adorable little gingerbread men.
Since pretty much all I eat all day everyday is roasted sweet potatoes in some form or another (kidding....kind of), obviously Miss Sweet Tater landed her sassy self into this sip of heaven.
And since blackstrap molasses is such a fab source of iron, I'm just going to use that as my excuse for consuming weirdly large amounts of it this season. I've yet to come up with a nutritional excuse for how and why I plow through 32 ounces of pure maple syrup in like t minus five seconds, but I'm working on it. Ummm it comes from a tree?
And can we put alllllll the cinnamon sticks in everything? OMG. Such a festive touch.
Do yourself a favor and call this breakfast. Just make sure to have a few roasted sweet potatoes on hand like I tell you to in every other post. It's really quite a simple process. I would know--I do it every week. Wash a few sweet taters. Pierce them a few times with a fork. Roast at 400F for an hour. BADA BOOM. Use a couple for baked sweet potatoes with salsa and fried egg, a few in maple orange mashed sweet potatoes and the rest in this heaven that I like to call a smoothie.
You can thank me later. Hopefully I haven't turned into a gingerbread [wo]man by then.
A deliciously creamy gingerbread smoothie sweetened with roasted sweet potato and pure maple syrup.
- ½ cup roasted sweet potato, peeled and mashed
- ¾ cup unsweetened vanilla almond milk
- 1 tbsp chia seeds
- 1 tsp molasses
- 1 tsp pure maple syrup
- ½ tsp cinnamon
- ¼ + ⅛ tsp ground ginger
- pinch of nutmeg and cloves
- 2 ice cubes
- Combine all ingredients in a blender and blend until smooth.