I know you’ve been there before–
You just finished a heart-thumping workout and race into the kitchen to whip up a post-workout shake, when….
The blender is dirty, swamped in the sink next to last night’s stir fry and empty wine glass.
This week we got some sort of random rebate on our Vitamix, which basically equals the amount to buy another blender container.
I’m beyond excited to have two containers to swap out and dirty up and dish up all the puréed foods in.
I would totally clean a round of blenders to serve these Cinnamon Butternut Protein Shakes, though.
This banana-free shake is super creamy, refined sugar free, and packed with Vitamin A!
Have you ever heard someone say if you eat enough orange foods you’ll turn orange?
Well, I’m working on my winter tan.
This morning I ran on the treadmill at out our community clubhouse because it was just too cold to run outside.
Too cold for a shake?
I love this shake for colder weather because it’s thick, creamy, and feels cozy despite the fact that it’s frozen.
Creamy butternut squash creates a velvety base with almond milk and your favorite optional protein powder.
It’s mildly sweet and thick, kind of like a healthy orange milkshake.
So how does one add butternut squash to a shake?
I’ve tried a couple of different ways, but for this recipe, you don’t need to freeze it.
You can roast your own squash or use canned butternut purée to scoop into the recipe– whatever is easiest for you.
Frozen cauliflower adds bulk and weight to the shake while getting you another serving of hidden vegetables.
If you don’t have frozen cauliflower on hand try subbing ice in its place. n
These shakes are sweetened naturally to your perfection with Medjool dates.
I found that one gooey date adds the perfect sweetness to me, but add another for more sweetness.
Enjoy these Cinnamon Butternut Protein Shakes whenever you’re looking for a creative cold-weather shake combo.
I love them as quick pre/post workout fuel, a mid-morning or afternoon snack, or as an easy blended breakfast.
Even when I “drink” my shakes, I like a little something on top to nosh on between sips.
I crumbled Sejoyia Caramel Coco-Roons on top for more real food protein, texture, and sweetness.
These snackable cashew cookies add warm caramel and coconut flavor on top of your buttery shakes.
If you try these Cinnamon Butternut Protein Shakes, let me know! I’d love to hear how yours turned out.
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your shakes!
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Creamy butternut squash based protein shake sweetened with dates and topped with cookie crumble. Perfect for a fall/winter inspired breakfast or snack.
- 1 cup unsweetened almond milk
- 1/2 cup canned puréed squash
- 1–2 large Medjool dates, pitted
- heaping 1/2 cup steamed and frozen cauliflower (add more for thicker shakes!)
- 1/4 teaspoon ground cinnamon
- 1 scoop vanilla protein powder (optional but recommended)
- handful of Sejoyia Caramel Coco-Roons
- white chia seeds, for topping
- Prepare your roasted squash in advance, if using. Preheat oven to 400°F and line a baking sheet with parchment paper. Rinse the butternut squash and pat dry. Carefully slice the squash in half lengthwise. Scoop out the seeds with a spoon and place squash halves on the baking sheet, cut side down. and roast for 30-45 minutes, until fork tender and golden brown underneath. Watch the squash halves closely in the last 15 minutes to ensure they don’t burn. Flip over and allow to cool before adding to the recipe.
- To make the cinnamon butternut protein shake, add all ingredients except the Coco-Roons into a high speed blender and blend on high until smooth, scraping down the sides as needed to recombine.
- Serve immediately topped with Coco-Roon crumble and a dash of white chia seeds.
- Category: Protein Shake, Breakfast
- Cuisine: Vegan, Refined Sugar Free, Banana Free
This post is brought to you by Sejoyia, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!