Vegan Pumpkin Pie Protein “Milkshake”

I’m a sucker for the Holidays. I spend my Sunday baking pumpkin themed dishes, and going to get my Christmas Tree. I see a ton of pumpkin products and am always so shocked when I read the labels and they are riddled with refined sugars, preservatives, and unnecessary chemicals. This “Milkshake” is rich, creamy, and made without any unnatural, unnecessary BS that you shouldn’t be putting in your body. This baby won’t disappoint and will impress any guest with it’s flavor, and content. Ho Ho Ho! Happy Holidays Everyone.

Vegan Pumpkin Pie Protein “Milkshake” 

 

Servings

Serves 2 (Or 1, if you’re appetite is anything like mine)

Ingredients

2 frozen, very ripe bananas

1 cup frozen butternut squash (I purchase mine from Wegmans, Whole Foods, or Roots and they generally come in 1/4 inch x 1/4 inch squares)

1 cup frozen organic zucchini (I wash, deskin, and cut into 1×1 in squares and freeze overnight)

1 cup frozen mango

1 tbsp pumpkin pie spice (you can make your own that consists of nutmeg, ginger, cinnamon, nutmeg, allspice, and cloves)

1 tsp organic vanilla extract

1 scoop vanilla plant protein (I use Vega Vanilla recovery protein)

1 1/2 cups unsweetened almond milk (or any other plant based milk)

1/4 cup organic pumpkin puree

1 tbsp pure maple syrup (or any other unrefined sweetener of your choice)

 

Note: You can cut your own veggies and fruit and freeze them if you have some sitting in the fridge and want to utilize them instead of going out and buying new

Directions

  1. Add ingredients to any high powered blender, scraping the sides as you go. (Depending on the blender, this may take longer than 3-5 minutes)
  2. Stir mixture in blender as necessary, making sure everything is blended and has a thick creamy, milkshake consistency
  3. Add more almond milk or coconut cream until you get your desired consistency
  4. Spoon out and enjoy!

Add any of your favorite toppings!!

 

 

I hope everyone enjoys!

 

XX

Sara

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