Buffy's Bulletin

Gingerbread cookies are a classic holiday treat! You can still be festive and ring in the season with this protein filled smoothie. Our Buff Chick Chef, JamaRR - @pancakegawd - did just that with a few simple ingredients!

Gingerbread Cookie Protein Smoothie

MACROS:
361 calories
34g protein
41g carbs
6g fat

INGREDIENTS:
1 scoop of Cinnamon Swirl Buff Whey
1 cup of milk of choice
1 cup of ice
1 Ginger Snaps by Stauffer’s
½ banana, frozen
1 tbsp of Biscoff Cookie Butter
1 whole clove (can substitute with a teaspoon of allspice, nutmeg or Pumpkin Pie Spice)

TOPPINGS (optional):
1 ginger snap
Red and green sprinkles
Whipped cream

DIRECTIONS:

In a blender, add all the ingredients starting with the ice first and then blend until creamy smooth.

Pour into a large cup and top with whip cream, ginger snap, and sprinkles.

Enjoy.

Notes:
*For a thicker consistency use ½ cup of milk.
*Fat-Free milk was used for this smoothie.
*If you prefer a vegan protein shake recipe, you can substitute with the cinnamon swirl vegan protein powder and almond milk (or other non-dairy milk).

If you whip up this delicious recipe, don't forget to post it on Instagram and tag us @buffchicksupplements

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Our delicious flavors taste fantastic mixed with water before or after a workout, baked into a tasty protein-packed treat, or blended into a smoothie or milkshake.

 

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