(inspired by Dr. Mark Hyman)
•¾ cup baked squash or pumpkin
•1 cup packed spinach
•1 T almond butter
•1 T shredded coconut (plus more on top if desired)
•1 serving clean vanilla protein powder
•1 T flax seed
•1 cup unsweetened coconut or almond milk
•1 tsp pumpkin spice or cinnamon
•Pre-heat oven to 400 degrees.
•Cut squash in half and bake in oven for 20-30 minutes, or until the squash is soft and can easily be scooped out.
•Combine all ingredients into blender. Add more milk or water to obtained desired consistency.
•Pour into a bowl, top with shredded coconut and enjoy!
I recommend baking the squash in advance. Can also use canned pumpkin. I like Orgain organic or Vega pea protein powder.