Overton Park this morning was magical. We’re so lucky to have a beautiful outdoor space and basically forest less than a mile from our house. We went on an early morning run before it got too stifling hot. Although it was muggy (wouldn’t be the south otherwise!), the air was still cool, which overall made for a surprisingly relaxing experience. I am not a fan of running, nor am I good at it, but something about being completely surrounded by ancient green trees while still in the middle of a city is very cathartic.
I came home from the run and picked a bouquet from my garden. I’m always amazed at how long the flowers continue to bloom in Tennessee. Being from such a windy state, I’m used to the blooms being blown away in a day or two. I’ve been here for two years but I’m still somehow surprised that the city is covered in flowers from the months of May to September.
Inspired by the bright pink of the blooms, and ravenous from running, I treated myself to one of my go-to protein shakes. It’s nowhere near my birthday, but I decided on a Birthday Cake Protein Shake anyways. This recipe is very filling, and actually makes either a rather large protein shake or two smaller-sized protein shakes.
Birthday Cake Protein Shake
Servings: 1-2 (depending on your preferred portion size!)
- 1 large frozen banana
- 1/2 cup almond milk
- few drops of almond extract
- 1/2 teaspoon vanilla extract
- 1 tablespoon agave nectar or sweetener of choice
- 1 scoop unflavored protein powder (I used Isopure)
- 1 tablespoon cashew butter
- Optional: sprinkles
- Optional: ice cubes
- Place ingredients in a blender, Vitamix, or Magic bullet. The ice is optional, but I prefer my protein shakes to have more of a frappuccino texture. Trust me, it turns out to be amazing! You could possibly substitute with another nut butter such as peanut butter or almond butter, but I expect the smoothie will not taste as cake batter-ey. Top with sprinkles (if desired) and enjoy!