It is officially Autumn! You wouldn’t really guess it in Austin right now, as this week still topped out at a sweltering 97 degrees! It’s too hot here to jump on the PSL (Pumpkin Spice Latte) trend, so instead we are whipping out one of our favorite fall protein shake recipes.
Benefit #1: It’s cold!
Benefit #2: It’s healthy and low cal!
Benefit #3: It tastes like you are drinking a pumpkin pie!
We know you’ll love this recipe. It is a good alternative to a traditional fruit smoothie and it tastes like dessert! We used a new plant-based protein powder that we got from OLLY, check out the new line here. It’s all-natural and they even have blends and supplements to help with sleep, skin or stress!
Click here to sign up for OLLY’s newsletter to receive $5 off their new smoothie line and if you also follow @OLLYNutrition on instagram, you’ll be automatically entered to win some awesome prizes like a $500 target gift card, $200 to Athleta, or a Harley Pasternak blender!
2 frozen bananas
1 cup canned pumpkin
1 ½ tsp pumpkin pie spice
1 tbsp cinnamon
1 cup almond milk
1-2 scoops vanilla protein powder
10 ice cubes
Whipped cream (optional)
Blend all ingredients in a blender. We use our Ninja because the large blending cup fits this whole recipe and it is easier to clean than a huge blender. If desired, top with some reddi-wip (I mean what’s pie without whipped cream?!) and sprinkle with some additional cinnamon for garnish.
Disclosure: This recipe was made in collaboration with sponsorship from OLLY.