| 13 | 5 | 282 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 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) |
| 1/4 tsp | Cinnamon |
| 1 dash | Nutmeg, ground |
| 2 tbsp | Lemon juice (or 1 oz. lemon extract) |
| 1 drop(s) | Stevia sweetener, liquid (optional) |
| 1 dash | 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.
Squash
is a power-packed veggie, rich in vitamin A, vitamin C and B6!
| Fruit | 0.7 |
| Meat Alternative | 1.1 |
| Vegetables | 0.8 |
