Smoothies are a refreshing way to get in a high protein meal when outside temps start to climb during the spring and summer months. I enjoy a smoothie recipe that has at least one serving of fruit, and vegetable if you are willing to swing it (spinach works great in smoothies!), a quality protein source, and either almond milk or coconut water for the liquid. To make life easier on yourself, go ahead and prep all the smoothie ingredients in advance and store them in a ziplock baggie in the freezer. Then on busy mornings or lunchtime hour, simply toss the frozen contents from the Ziplock baggie into the blender with your liquid of choice and you have a high protein, lower carb meal in minutes.
This recipe calls for whey or pea protein powder. Really any preferred protein powder is great. The more popular protein sources in the powder are whey, soy or pea protein. One note - keep an eye on the added sugar in the protein powder as some brands add more sugar in there to make it taste sweeter. If you can find an unsweetened variety, really all you need is the protein source as you'll get all the flavor from the fruits, veggies, and other smoothie add-ins.
Raspberry Protein Smoothie recipe
Makes: 1 serving Prep Time: 5 mins Cook Time: 0 minutes
1/2 cup ripe banana
1 cup (125g) frozen raspberries
1 cup (240ml) almond milk
2 tablespoons vanilla whey or pea protein powder
1 tablespoon smooth almond butter
Handful of ice cubes
Place all ingredients in a high-speed blender and blitz until smooth (or desired consistency).
Nutrition info per serving: 25 grams of carbs
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