Ingredients:

  • 1 ¼ cups (300ml) Unsweetened Almond Milk
  • 1 tbsp (15g) Greek Yogurt
  • 1 ½ cups (225g) Frozen Strawberries
  • ½ tsp (2.5ml) Pure Vanilla Extract
  • 1 scoop (30g) Vanilla Protein Powder
  • 1 tbsp (7g) Ground Flaxseed
  • 1 tsp (5ml) Honey (optional)

Instructions:

  1. Pour 300ml almond milk into the blender jar first. Note: Putting liquid at the bottom prevents the protein powder from sticking to the blades.
  2. Add 15g Greek yogurt and 2.5ml vanilla extract directly into the liquid.
  3. Spoon 30g protein powder over the top of the liquid base.
  4. Sprinkle 7g ground flaxseed evenly to prevent it from clumping together.
  5. Tumble 225g frozen strawberries into the jar last. Note: The weight of the berries helps push the other ingredients toward the blades.
  6. Pulse five times to break the large berry chunks into smaller pieces.
  7. Blend on high for 45 seconds until the sound changes to a smooth hum.
  8. Check the consistency with a spoon; it should be thick but pourable.
  9. Drizzle 5ml honey if you prefer a sweeter finish and pulse once more.
  10. Pour into a chilled glass and serve immediately before the frost begins to melt.