My computer is messed up.
On Thursday it went wonky, so I brought it into the apple store to get it fixed and picked it up today.
Just imagine 4.5 days without a computer in the middle of exams.
It’s a straight up nightmare.
Anyway, I brought it home about 20 minutes ago, turned it on, and within 5 minutes the screen went blank again….so many swear words right now.
It seems to be working right this very second, and luckily I had this post pretty much geared up for today…so here I am!! And if it breaks again I might be missing for a while.
Fingers crossed everything works out!! And if you know any wizards (or people who buy girls new MacBooks) please send them my way 😉
This smoothie came to be after making waaaaaay too much squash puree. It’s go the perfect amount of spice, is super smooth, and totally vegan! Hope you enjoy!!
- 1 1/2 cup vanilla almond milk
- 1 1/4 cup (packed) homemade butternut squash purée (canned squash/pumpkin purée would be fine too)
- 4 large Medjool dates, pitted
- 1 tbsp chia seeds
- 1 1/2 tsp ground cinnamon
- 1 1/5 tsp pure vanilla extract
- 1/2 tsp ground ginger
- 5-6 large ice cubes, or as needed
- Make the butternut squash puree (see recipe below).
- Add all smoothie ingredients into a high speed blender and blend on high until smooth, adjusting the spices as needed. Serve immediately & enjoy!
Recipe adapted from Oh She Glows
- 1 whole Butternut squash
- Heat your oven to 400ºF.
- Split a butternut squash in half and spoon out the seeds. Stab each half a few times with a fork.
- Place the two halves cut side up in a baking dish and roast for about an hour or until very soft inside. Remove from the oven and let cool.
- Scrape up all the flesh inside the squash, leaving only an empty shell or rind behind and place into a food processor or big bowl. If there is a lot of thick flesh that is too hard to be scraped up, then the squash needs to roast longer.
- Using a food processor or an immersion blender puree until smooth. Refrigerate immediately; this will last for a few days in the fridge or a couple months in the freezer, well-sealed. When you take it out to use it you will probably notice some water separation. Make sure to drain this water away before using it in a recipe.