Peanut Butter and Jelly Protein Smoothie with Greek Yogurt
Ingredients
- 1/2 cup almond milk
- 1/4 cup greek yogurt
- 1/2 cup frozen strawberries
- 1/4 cup frozen raspberries
- 1/2 frozen banana
- 1 scoop vanilla protein powder
- 1 tablespoon peanut butter
- 1 tablespoon ground flax seed
Instructions
- Add 1/2 cup almond milk to your blender first (this helps prevent ingredients from sticking to the bottom). Add 1/4 cup Greek yogurt, 1/2 cup frozen strawberries, 1/4 cup frozen raspberries, 1/2 frozen banana, 1 scoop vanilla protein powder, 1 tablespoon peanut butter, and 1 tablespoon ground flax seed. Blend until smooth.If the mixture is too thick to blend properly, add a splash more almond milk, 1 tablespoon at a time, until it reaches your desired consistency.Pour into a glass and enjoy right away for the best flavor and texture. Optional: add a dollop of whipped cream, drizzle a little extra peanut butter on top, sprinkle chopped peanuts or add a few fresh berries.
Video
Notes
Freeze banana chunks ahead of time: Peel and slice several bananas at once, then freeze in a single layer on a baking sheet before transferring to a storage container for ready-to-use smoothie bananas.
Use natural peanut butter: The ingredient list should just be peanuts and maybe salt—avoid brands with added oils and sugars for the cleanest flavor and nutrition profile.
Blend in the right order: Adding liquid first helps create a vortex that pulls other ingredients down toward the blades for smoother blending.
Don't over-blend: While you want a smooth consistency, blending too long can warm up your smoothie and affect the thick, cold texture we're aiming for.
Did you make this recipe?Please let me know in the comments below how it turned out :)