Protein Yogourt Shake

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Kareem of FibreOptics

Protein Yogourt Shake | Gainfully Scrumptious

The post-workout shake that you'll want to have everyday.

Print Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 2 adults

Course: Breakfast, Drinks

Cuisine: Canadian

Calories: 350

Ingredients Equipment Method

Ingredients

  

Key Ingredients

• 200 g plain Greek yogourt (0-2% fat, no sugar added)
• 2 scoop unsweetened protein powder North Coast Naturals Whey Protein Isolate (56 g)
• 120 mL cold water
• 100 mL milk or plant-based milk
• 200 g frozen berries

Add-ons

• 1 banana (105 g)
• 100 g spinach or kale (fresh or frozen)

Flavourings

• 12 mL maple syrup
• 1 g nutmeg (grated) (optional)
• 5 mL vanilla extract (optional)

Equipment

• 1 blender
• 1 4 cup container a 1 L jug works great
• 1 kitchen scale
• 2 spoons

Method

 

1. Add Greek yogourt (200 g) to the blender jug.
2. Add protein powder (56 g) atop the Greek yogourt.
3. Add cold water (120 mL) and milk (100 mL) to the blender over the protein powder.
4. Add produce to the blender jug. Berries (200 g), Banana (105 g), Greens (100 g)
5. Add maple syrup (12 mL) to the blender jug.
6. Add additional flavourings if desired.
7. Blend until smooth, adjust consistency with up to 40 mL water if needed.
8. Serve immediately or store sealed in the fridge for up to 48 hours, Reblending for 5 seconds if the shake has begun to separate. Enjoy heartily!

Most mornings I exercise, get some sun in my eyes, and hug my loved ones. On the days that I exercise, I often turn to this protein shake to replenish and bolster my protein stores. The key to this is the protein power. I swear by North Coast Naturals – Unflavoured whey protein isolate because of its incredibly simple formulation. Only whey protein, lactase (to breakdown lactose), sunflower lecithin (to prevent clumping), and probiotics (a genius addition). I highly recommend unflavoured because the vanilla and chocolate flavourings come with stevia extract and I personally find stevia distasteful.