|5 min||0 min||5 min||1|
|1/4 cup||Frozen berries (Blueberry, raspberries, blackberry or mixed)|
|1/3 cup||Frozen spinach|
|1 cup||Water (lemon, lime, cucumber or mixed)|
|1 scoop||Whey protein powder, vanilla (any type of protein, vanilla or unflavored)|
|1/8 tsp||Nutmeg, ground|
|1/8 cup||Lemon juice (or 1 oz. lemon extract)|
|1 drop(s)||Stevia sweetener, liquid (optional)|
|1/8 tsp||Maca powder (great for adrenal support)|
|1 tsp||Chia seeds|
|1 tsp||Bulletproof Brain Octane Oil (or 1 tbsp of coconut oil)|
|1/4 cup cubes||Acorn squash|
|1 scoop||Collagen peptides (optional)|
1. Roast, cool, cube (1x1x1inches) and freeze squash in 1/5 servings. Preheat the oven to 400 degrees F.
2. Place the squash on a cookie sheet. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
3. Place all ingredients in blender on high until completely smooth.
Hint: slightly defrost squash for quick blending.
is a power-packed veggie, rich in vitamin A, vitamin C and B6!