Our internet was as slow as molasses this weekend, so I get to continue my tradition of posting seasonal recipes too late. Enjoy!
A lot of food bloggers do a St. Patrick’s day thing. Accuse me of jumping on the bandwagon, but I felt like posting about my own dairy-free version of the McDonald’s Shamrock Shake.
There are a bunch of other recipes out there, using bananas/spinach/protein powder/artificial sweetener/ice/milk/whatever. This is just what I’ve done, again with my mission to keep it cheap and keep it relatively healthy.
I used spinach to make it green. My no.1 tip for people who want to use spinach in smoothies, but don’t have a vita-mix, is to use thawed FROZEN spinach. Freezing and thawing breaks down the leaves, meaning it blends more easily. Freezing retains nutrients: 1/4 of a regular box contains 20 calories, 2g of protein, and 6% of your RDA of iron. Not bad, considering a box of spinach usually costs one or two dollars. I partially that the box, divide it into quarters, and re-freeze the lumps to store in a ziploc bag in the freezer. The night before I make a smoothie, I just thaw out a lump overnight in the fridge, or even microwave it for 20-30 seconds.
So, back to my recipe. The key is a long blending time, to really dissolve the protein powder and to get a smooth, milkshake-like texture.
- 1 scoop vanilla soy protein powder
- 1 cup almond milk (or milk of your choice)
- 1/4 package frozen spinach (75g), at least partially thawed
- 1/8 tsp mint extract
- 1 small, frozen banana
- Add powder, milk, and spinach to the blender in the order listed above.
- Puree on highest speed for 2 minutes, until spinach is in tiny flakes (think the size of dried oregano).
- Add the mint and banana.
- Pulse for 30 seconds (if your blender has an ice crushing button, use this)
- Puree for another 2-3 minutes until completely smooth.