Wisdom Teeth and a Smoothie

Last Wednesday I had my wisdom teeth taken out. All in all, it was relatively easy. To me, the worst part of the procedure was the shots of local anesthetic. I opted for nitrous oxide instead of full iv sedation, though. That gave me the added benefit of no needles prior to being very relaxed by the gas.

At this point, I’m feeling pretty good, although I do suspect I’m fighting off the full effects of dry socket in one location. Rather than subject you to photos of my swollen face or worse, I’ll share a yummy staple of my liquid diet: Blueberry Pineapple Smoothie.

Ingredients (measurements are approximate):

3 chunks of frozen banana

1/2 to 1 cup of frozen blueberries

1/2 to 2/3 crushed canned pineapple (fresh is better, if you have it)

1-2 tablespoons of vanilla Greek or regular yogurt

1-2 cups or as much almond milk as needed to get the consistency you’d like.

Blend all ingredients and enjoy!

I love that it’s not too sweet, but yummy enough to hide the yogurt flavor. It has lots of pineapple, which has pain-relieving properties.

In the background you’ll see my knock-off Instant Pot: an 8 quart Go Wise pressure cooker with something like eight different settings. I received it as a Christmas present this past year. In the near future, I’ll give it a proper review. For now, lets just say it has already replaced my much-loved crock pot. It is great for when you’re really busy or really lazy or slightly bitter at the thought of cooking food that requires chewing.

PSL PSA: A Pumpkin Spice Latte Recipe

Fall is unofficially here, which means it’s time for all things pumpkin spice. Last year, I came across a recipe for a pumpkin spice chai latte. It was yummy, but I’m more of a coffee drinker, so I swapped the tea for coffee. With one or two other tweaks, I had a pumpkin spice latte made with mostly healthy ingredients for pennies.

Recipe:
1 and ¼ cup brewed coffee (or tea)
1 tablespoon of pumpkin puree
2-3 tablespoons of milk (original recipe called for coconut. I usually use almond milk or whole milk)
1/3-1/2 teaspoon cinnamon
¼ teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon allspice
1/8 teaspoon nutmeg
Optional: a dash to 1/8 teaspoon of turmeric
Maple syrup, sugar or honey to taste. I like maple syrup.

To make: Blend all ingredients together. Top with whipped cream and a dash of nutmeg. Enjoy. Repeat. 🙂

I’ve also used this basic recipe to make a pumpkin spice smoothie. All you do is swap out the coffee for the milk of your choice and add a frozen banana or a fresh banana and some ice. I also like to add an extra spoonful of pumpkin to up the vitamin content, as well as some chia or flax seeds. You could easily leave those out, though.

Have a happy Pumpkin Spice season!