The season for delicious goodies is here! I don’t know about you, but I just love the smell of baked goods floating through the air during this time of year. One of my favorite scents is when my mom used to make homemade gingerbread cookies and I would help decorate them as a child or make gingerbread houses. I have been drinking protein shakes a lot lately and I am getting bored of drinking the same flavors over and over so I thought I would get a little seasonal and make a gingerbread cookie one.

This protein shake can be made thicker if you want by adding a few ice cubes, too.  It’s also completely vegan as well (if you use a soy based protein powder), but could be made with milk, plus a ¼ tsp of almond extract if you prefer rather than the almond milk. If you are using a milk substitute, it’s important to use almond milk since the flavor of the almond milk really enhances it. This recipe makes one shake, but feel free to double or triple it for sharing this holiday season. To kick it up, use a non-dairy topping and a sprinkle of cinnamon for garnish!

Ingredients:

1 Scoop of Vanilla Protein Powder, any brand

1 Cup of Unsweetened Almond Milk OR Skim Milk + ¼ tsp Almond Extract

1 Tbsp Maple Syrup

1 Frozen Banana

½  tsp. Cloves (ground)

½ tsp Ginger (ground, powdered)

1 tsp Cinnamon (ground)

½ tsp Vanilla Extract

¼  Cup Quick Oats

4 Drops Stevia Extract (if you desire more sweetness)

Ice Cubes (optional)

Directions to make Gingerbread Cookie Protein Shakes:

• Add milk, banana, maple syrup, and protein powder to a high powered blender. Pulse until banana is mashed.

• Add the rest of your ingredients and and crush until smooth. Top with (non-dairy) whipped topping and a sprinkle of cinnamon if desired.

• Because this shake contains oats as well as protein powder, it’s great to drink before workouts as well as after as it contains energy as well as protein.

 

• Enjoy!

 

Written By Christine Tolhurst from Saved By Grace Blog

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