Just in case you missed my Snaps last week, I have terrible lighting in my current abode. There is almost zero natural light, which makes taking photos inside extremely difficult! It’s either too bright because I’m so close to a window, or too dark because I’m too far away from one. There’s really not a middle ground here! With that said, my apologies that these photos aren’t up to my usual standards, but I’m SO excited to share this recipe with you.
I haven’t been back to Austin in a few months, which means I’ve been lacking on the food posts (I like to shoot in my mom’s beautiful kitchen). I’m going back in a couple weeks, so hoping to shoot some more for you while I’m home! I shared this recipe on my SnapChat a couple weeks ago. It’s my go-to smoothie if I’m wanting a lighter lunch, or need a little more of a protein punch at breakfast before a big workout. This recipe is SO easy to make, low-cal (only about 220 calories), and features 15 grams of complete protein, as well as two servings of veggies! Oh, and it’s delicious.
1 ripe banana
1 scoop of Vega chocolate protein powder
4 oz of plain coffee from your Keurig, or a shot of espresso (I use decaf at lunch)
almond milk (I eyeball it – usually pour into the coffee cup with the coffee until nearly full)
1 cup of ice (you can add more or less depending on your thickness preference!)
A blender (I have this Vitamix and LOVE IT)
Prepare coffee using your Keurig (or other). Pour almond milk into coffee mug with the coffee you’ve just prepared – eyeball it, but if your coffee cup is the same size as mine above it should nearly fill to the top! I pour the almond milk into the coffee cup to give the coffee a chance to cool off before tossing it into the blender with everything else.
I hope you enjoy this recipe as much as I have! Let me know what you think!!