Butternut Cinnamon Date Protein Shake

Courtesy of ohsheglows.com

8 oz unsweetened almond milk
1 1/4 cup (packed) roasted butternut squash or 3/4-1 cup canned puréed squash
2 large Medjool dates, pitted
1 tablespoon chia seeds
1-2 teaspoons cinnamon, to taste
1.5 teaspoons pure vanilla extract
1/2 teaspoon ground ginger
sprinkle of ground cloves
5-6 large ice cubes, or as needed
1 serving vanilla protein powder…check out the Kathy Smith Protein Shake!

To cook the squash: Preheat oven to 400F and line a baking sheet with parchment paper. Slice the stem off the squash (optional) and slice the squash in half lengthwise. Scoop out the seeds with a spoon. Brush a bit of oil on the squash and sprinkle with a pinch of salt. Place squash on the baking sheet, cut side up, and roast for 35-50 minutes, until fork tender and golden brown on the bottom. Allow to cool.
For the smoothie: Add all smoothie ingredients into a high speed blender and blend on high until smooth, adjusting the spices as needed. Serve immediately & enjoy!

“The Kathy Smith Protein Shake Is HANDS DOWN The BEST Shake I’ve Ever Tried!” 

Not All Protein Shakes Are Created Equal!

Read the Labels and See the Difference! Go to any health food store and you’ll see – there are a lot of protein powders out there! Even if you try to read the labels, it can be tough to navigate through the long list of unfamiliar ingredients. Here’s what I look for in a quality protein:

  •  Digestibility
  •  Quality of Whey
  •  Absorption

If the protein powder you’re using doesn’t have these characteristics, it’s a waste of time and money!