Ingredients:

  • 0.75 cup (180ml) unsweetened almond milk
  • 0.5 cup (125g) non-fat plain Greek yogurt
  • 1 tsp (5ml) pure vanilla extract
  • 0.5 tsp ground cinnamon
  • 1 scoop (30g) vanilla protein powder
  • 1 tbsp (16g) natural creamy peanut butter
  • 0.5 medium banana, frozen
  • 1 cup (150g) frozen strawberries

Instructions:

  1. Pour the almond milk into the blender base.
  2. Add the Greek yogurt and vanilla extract.
  3. Spoon in the protein powder and cinnamon.
  4. Drop in the peanut butter.
  5. Layer the frozen banana slices on top of the peanut butter.
  6. Add the frozen strawberries last to weigh everything down.
  7. Secure the lid and start the blender on the lowest speed for 5 seconds.
  8. Increase to high speed and blend for 60 seconds until the mixture moves in a continuous, silky vortex.
  9. Stop once you see no visible seed specks or fruit chunks remaining.
  10. Pour immediately into a chilled glass to maintain the 32°F serving temperature.