I have gone back and forth on the subject of protein powder. About a year ago my brother introduced me to a brand of egg white-based protein powder that I quite liked, but then when I ran out I chose to go with 100% Greek yogurt since it’s somewhere around 12g or protein per 1/2 cup. I liked to blend it with frozen mango chunks from Trader Joe’s, but then mango became a fruit on my “limit consumption” list since it’s heaty and I’m not supposed to eat a lot of heaty things (per CMD). But recently I took the plunge and ordered some of the “Designer Whey” that the Dashing Dish’s Katie uses (100 calories per scoop, 18 g protein, as natural as I can hope – although I didn’t fully research this, I’m just relying on hearsay and I like the taste). Hey, if Katie uses it… I’m enjoying a shake almost every morning for breakfast. Generally, my shake recipes make a ginormous serving – I’d say grande+, maybe even venti – and I’m okay with this since the shake = the meal. I do like to use frozen fruits and veggies when possible since not having to add ice cuts down on the bulk . Here are two options for you: 1) Mint Oreo – inspired by CCK’s use of spinach to tint the shake green – I can’t taste it at all – the peppermint and vanilla flavors dominate, and the Oreos knock it out of the park. Just remember to add them in at the end and barely blend them – you want visible specks/chunks, not a puree. 2) Strawberry Cake Batter – inspired by the Dashing Dish’s Cake Batter shake – but I like mine with frozen strawberries because they taste good and they’re pink.
In case you missed my adventures in smoothies with protein but without powder: