Around this time of year, every year, whether you’re American or not – you’re gonna get bombarded with recipes for pumpkin spice this and pumpkin spice that.
Here’s my contribution to that already bloated sea of spice.
- 2 cups of cooked butternut pumpkin
- 2 servings of salted caramel or vanilla protein (vegan or WPI, doesn’t matter!)
- 1 teaspoon each of all spice and cinnamon
- 1 cup of almond milk
- 1 tablespoon crunchy peanut butter
Blend everything until smooth.
Nutritional info per serve (makes 2 serves):
Key micronutrients / minerals:
100% RDI of Vitamin A
30% RDI of copper
23% RDI of potassium