This step is optional however it makes for a wonderful cold smoothie. Take ¼ cup of canned pumpkin puree and freeze it in ice cubes for 4 hours or overnight. Chop up your banana, add it to a freezer or reusable bag and freeze that for 4 hours or overnight as well.
Once frozen solid, add to a blender along with the rest of your ingredients. Blend until nice and smooth. Serve immediately for breakfast or as a post-workout drink!
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PUMPKIN PUREE: Be sure to use can pumpkin pureeNOTpumpkin pie filling. This will also work with sweet potato puree or butternut squash puree.
MILK: Be sure to use a plant based milk that has 8 grams of protein or more. My sea moss milk recipe has 10 grams of protein per serving!