| 11 | 5 | 539 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 1 |
| 1/2 cup | Frozen raspberries |
| 1/2 cup | Frozen zucchini |
| 1/4 cup | Butternut Squash Puree, canned, organic |
| 1/3 cup | Skyr plain yogurt (or use plain coconut yogurt - dairy free) |
| 1 tbsp | Wheatgrass |
| 2 tbsp | Pea Protein Powder |
| 1/3 cup | Almond milk, chocolate, unsweetened, Blue Diamond |
| 1 tbsp | Almond butter |
| 1 tbsp | Mulberries, dried |
| 1/4 medium | Banana (s) (sliced) |
| 2 tbsp | Freeze dried raspberries |
1. Mix everything together in a high-powered blender until you get an ice-cream-like consistency, then top with the mulberries, slicked banana, and freeze-dried raspberries.
Berries
are an excellent source of antioxidants which are so important for a strong immune system!
Zucchini
is a good source of potassium which helps to maintain water balance in the body!
| Fruit | 2.6 |
| Meat Alternative | 0.5 |
| Milk Alternative | 0.7 |
| Vegetables | 1.0 |
