Raw Mint-Chip Shamrock Shake

Ingredients  

• 1-2 Tbs cacao nibs (or chocolate chips)
• 1 frozen large banana (the more ripe, the better)  
• 1-2 drops peppermint extract (or handful of fresh mint leaves)  
• 1/4 cup frozen spinach (or opt for all-natural green food coloring, or just make a white mint shake)
• 2/3 cup non-dairy milk of choice (coconut, almond, hemp, etc.  Use more or less, depending on desired thickness.)

Optional Ideas & Add-ins

• cocoa powder 
• chocolate protein powder
• garnish with fresh mint leaves 
• 2-4 drops liquid stevia (Try the peppermint liquid stevia from Sweet Leaf)  
• a pinch of guar gum and xantham to make pudding (or just reduce milk)

Blend everything together and enjoy! 

I got this recipe from Rose Cole.

Ginger Bread Man Protein Shake

1 scoop vanilla protein powder
1 graham cracker
1/2 tsp cinnamon
1 capful vanilla extract
12oz water
4 ice cubes


Blend for 45 seconds.


I found this recipe on fatlossschool.com.

Iced Chai

Delicious blend of black tea, soy milk, honey, ginger and spices with added protein

Servings: 1

Preparation Time: 3 minutes

Ingredients:

1/2 cup cold vanilla soy milk

1/2 cup chai tea concentrate

1 scoop (about 24 grams of protein)

   natural-flavor protein (whey or soy)

1 cup crushed ice

Directions:

1. Place soy milk, chai tea concentrate and protein powder in blender. Blend on medium speed until smooth and slightly frothy, about 30 seconds.

2.Place ice cubes in a tall glass. Pour chai tea blend over ice. Serve and enjoy!

This recipe comes from Bill Phillips' Eating for Life. I love chai tea and this recipe makes a refreshing treat after a long workout and provides the needed protein for recovery.

Healthy Makeover Eggnog

This eggnog has only one fourth of the saturated fat and half the cholesterol of a typical eggnog.

Ingredients:

3 large eggs

3 large egg whites

5-1/3 cups low-fat milk

1/2 cup sugar

2 Tbsp cornstarch

salt

2 Tbsp vanilla 

1/2 tsp (plus additional for sprinkling) ground nutmeg

1/3 cup dark Jamaican rum (optional)

Directions:

1. In bowl, with whisk, beat eggs and egg whites until blended; set aside. In heavy 4-quart saucepan, with heat-safe spatula, mix 4 cups milk with sugar, cornstarch, and 1/4 teaspoon salt. Cook on medium-high until mixture boils and thickens slightly, stirring constantly. Boil 1 minute. Remove saucepan from heat.

2.  Gradually whisk 1/2 cup simmering milk mixture into eggs; pour egg mixture back into milk in saucepan, whisking constantly, to make custard.

3.  Pour custard into large bowl; stir in vanilla, nutmeg, rum, if using, and remaining 1 1/2 cups milk. Cover and refrigerate until well chilled, at least 6 hours or up to 2 days. Sprinkle eggnog with nutmeg to serve. Makes about 6 1/2 cups.

This recipe is from Good Housekeeping.