You guys! Texas is having it’s first Fall cold snap! And by cold snap, I mean it’s really about 80 degrees outside. BUT Monday is slated to be highs in the 50’s! Can you believe it was over 100 degrees just last week?! But, seriously, even 80 is cold for Texas this time of year.
It’s also been raining, and raining, and raining…more than I can ever remember it raining here before (and I’ve lived here for about 25 years)! The weather channel says it’s because 2018 is an El Niño (Spanish for “The Niño) year. P.S. In case you were wondering, I just love me some Chris Farley — that man has always, and will always, crack me up. May he rest in peace.
At any rate, this weather has been making me feel all the Fall feels. It’s almost as if Fall an actual season in Austin this year! And Fall, my friends, means Harry Potter marathons, leaves falling, sweater weather, couch snuggles with Super Sweet Husband (Ty) and the doggies, and (of course!) Pumpkin Spice…everything! All of these things make me Basic AF, let’s be real. I’m okay with it, though. Let’s embrace the basic-ness.
Since I’m always trying to stay on track with my diet, I’ve tried to incorporate the idea of Pumpkin Spice into my meal prep — without being too crazy on my macros. I’ve been REALLY into Pumpkin Spice Latte Protein Shakes — I still make them cold, but they are chalk full of Fall flavors, plus protein and caffeine! What more could you want in a morning snack, I ask you?! Here’s the recipe. It’s too good, ya’ll. Get. Into. It.
- 1 scoop protein powder (Bluebonnet Nutrition’s French Vanilla Whey is my fave)
- 1/2 cup unsweetened vanilla almond milk (I use Califia Farms b/c it’s delish!)
- 1/4 cup cold brew black coffee (I like Chameleon)
- 1/4 cup organic pumpkin pureé (canned or fresh)
- 1 teaspoon organic pumpkin pie spice
- Heaping hand full of organic spinach
- 1 cup ice
- Add all ingredients to blender or Vitamix.
- Blend until smoothe.
- Drink up!
Thanks for reading! Xo.