Peppermint Patty Protein Shake

This Peppermint Patty Protein Shake is great for someone who is just starting to play around with “green drinks” – the cocoa powder makes the smoothie rich and chocolatey and will mask any element of spinach that might otherwise be detected.

A splash of peppermint extract also hides the vegetable taste that adults and kids struggle with in their drinks.

Personally, I prefer thick and rich smoothies. I like them with the consistency of a milkshake. Hence, the frozen banana. I have however, made this shake with avocados and kale. If you’re looking to make this drink for breakfast, those ingredients will add a boost of fiber and antioxidants.

Avocado makes the smoothie thicker and creamier, but if your avocado is too ripe it can have a potent aftertaste. Less ripe avocados aren’t as strongly flavored as ripe ones, so I prefer to use those.

You may also want to add a little Stevia or honey since avocados aren’t as sweet as bananas. Both versions are delicious, so it depends on what you’re in the mood for.

So, at what point does a protein smoothie become a dessert? Well, since I’m a sucker for milkshakes, my answer is: every time I make one! 

This peppermint patty protein shake is so rich and creamy, it’s definitely inching over into milkshake territory. It’s rich healthy fat content will fill you up and curve any late night sugar cravings. You can also substitute the banana for another leafy green and this shake is officially breakfast appropriate.

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INGREDIENTS FOR MY PEPPERMINT PATTY PROTEIN SHAKE

• Coconut yogurt – coconut yogurt is a fermented product made from the flesh of coconut to which live cultures are added. Due to its probiotic nature (probiotics are live micro-organisms) coconut yogurt is said to aid in digestive health. This means that if ingested in adequate amount, probiotics may improve intestinal function, protect from infections, reduce the risk for colon cancer, and lower serum cholesterol. (1)

• Coconut milk – I drink and cook a lot with coconut milk. My husband does not prefer it but if I sneak it into baked goods, he never knows. (Our little secret) I digress…coconut milk is a high-calorie food with roughly 93% of its calories come from fat, including saturated fats known as medium-chain triglycerides (MCTs).

• Spinach – Spinach is low in calories and PACKED with nutrients. A three cup portion provides over 300% of the daily need for bone-supporting vitamin K. Spinach also provides over 160% of the daily goal for vitamin A and about 40% for vitamin C. Both which are needed to support immune function and promote healthy skin.

• Banana – Banana’s are a healthy and versatile fruit. Each day you should shoot for 75-90 milligrams. Banana contain a decent amount of fiber and also boast 33% of your daily Vitamin B6 amount, 11% of your daily Vitamin C amount, and 10% of your daily Copper amount.  All while holding only 105 calories. Aside from being healthy, they are also a highly convenient snack food or substitute ingredient in baked goods.

• Peppermint extract – Fun fact, peppermint is part of the mint family (duh) and is a cross between watermint and spearmint. It has many known health benefits but my favorite one is its soothing capabilities on the digestive system. Studies are showing that peppermint may relieve digestive symptoms, such as gas, bloating and indigestion. It can also prevent smooth muscles from contracting, which could relieve spasms in your gut.

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Here are a few tips to help you create the perfect smoothie:⠀

Order Matters! The best way to get the smoothest texture for your smoothie is to first blend in your leafy greens with your liquid base and THEN top it off with your other ingredients

Equipment Matters! Have the right kitchen equipment. Certain smoothie require the use of a high-powered blender, particularly those containing tough fiberous greens such as kale or spinach. I fancy the NutriBullet. It has lasted me years and we certainly test its strength because I only use frozen fruits. I have linked mine HERE

Frozen Matters! For the best texture, I always recommend using at least one frozen ingredient.

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References:

1.  Francisco Guarner, Gabriela Perdigon, Gérard Corthier, Seppo Salminen, Berthold Koletzko, Lorenzo Morelli. Should yoghurt cultures be considered probiotic? Nutr. 2005 Jun;93(6):783-6. doi: 10.1079/bjn20051428.