Breakfast and Morning Snack Protein Shake
6 ounces Greek yogurt, 2 percent fat (¾ cup)
1 cup baby spinach leaves
2 tablespoons dried egg white powder * (see alternative ingredients below)
2 tablespoons cocoa powder
1½ tablespoons Chia seeds
2 tablespoons ground flaxseeds
2 tablespoons unsweetened coconut flakes
¼ cup fresh or frozen blueberries
½ cup unsweetened Silk Coconut Milk (dairy section)
1 cup ice, crushed or cubed
1 cup water
In large blender, combine all ingredients adding ice and water last. Pulse 3 to 4 quick bursts to initially blend. Increase speed to puree and blend 15 to 20 seconds until smooth. Scrape blender if needed and add more water if mixture feels too thick.
Divide shake into 2 portions. Refrigerate portion for later use. Can be frozen in heavy-duty freeze-proof plastic cup with tight lid. Allow 1 to 2 hours at room temperature to thaw before drinking. If partially frozen, mixture can be re-blended.
Alternative ingredients: Can substitute whey protein for the dried egg whites.
Makes 1 serving
Nutritional values for both servings: 518 calories, 24 g fat (12 g saturated fat), 40 g protein, 43 g carbohydrates, 12 g fiber, 15 mg cholesterol, 278 mg sodium.