Recipe by Donna T., of Corvallis
MONEY SAVED: $3
INSPIRATION:
When your bananas are riper than you want for eating fresh, just peel and cut them into 8 slices each (6 slices if they are small bananas), and then freeze the separated pieces on a parchment-lined plate or cookie sheet.
Next day, move the slices to a freezer bag. Then when you need 1 banana for a recipe or a smoothie, you know that 8 slices equals 1 banana.
Having bananas and pumpkin ready to use and measured out will help you make good use of them out of your freezer.
RECIPE (with leftovers* clearly identified):
- 8 oz sweetened soymilk
- 1/2 cup canned pumpkin – uses pumpkin frozen in measurable portions from an opened can
- 1 frozen banana – uses banana frozen into measurable portions
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 Tbsp peanut butter
Blend and enjoy! If you use cow’s milk or unsweetened non-dairy milk, you may wish to add 1 Tbsp maple syrup or honey.
LEFTOVER PUMPKIN TIP: After opening a new can or a jar of my home-canned pumpkin, I freeze the leftovers in 1/4 cup portions in a muffin tin. When needed, just pop them out by running water on the bottom of the tin. Allow the frozen portions to thaw slightly before using so your blender doesn’t have to work quite so hard. Store the rest in a plastic bag in the freezer, ready for your next shake!