Smoothie Recipe Favorites using Shakeology or your favorite protein powder! Don't have Shakeology, substitute the protein powder of your choice. My lower cost recommendation is always FNX Protien Powders! If you choose to utilize FNX ckurtenbach will save you 20%

Nutty Butter Smoothie

Ingredients:

• 1 cup reduced-fat (2%) milk
• 1 cup ice
• 1 scoop Vanilla Whey Shakeology or Vanilla Reform or Vanilla Refuel
• ¼ large banana, cut into chunks
• 1 Tbsp. all-natural peanut butter
• 1 Tbsp. walnuts, coarsely chopped

Instructions:

Place milk, ice, protein powder, banana, peanut butter, and walnuts in blender; cover.
Blend until smooth.

Makes 1 serving

Pumpkin Pie Smoothie

Ingredients:

• 1 cup unsweetened almond milk
• 1 cup ice
• 1 scoop Vanilla Whey Shakeology or Vanilla Reform or Vanilla Refuel
• ½ cup pure pumpkin puree
• 1 tsp. pure maple syrup or raw honey
• 1 Tbsp. raw pecans, coarsely chopped
• 1 tsp. pumpkin pie spice

Instructions:

Place almond milk, ice, protein powder, pumpkin puree, maple syrup, pecans, and pumpkin pie spice in blender; cover. Blend until smooth.

Makes 1 serving

Peanut Butter Cookie Smoothie

Ingredients:

• 1 cup unsweetened almond milk
• 1 cup ice
• 1 scoop Vanilla Whey Shakeology  or Vanilla Reform or Vanilla Refuel
• 1 Tbsp. all-natural peanut butter
• 1 pinch sea salt (or Himalayan salt)
• 1 Tbsp. Graham cracker crumbs (reserve a small amount for garnish)

Instructions:

Place almond milk, ice, protein powder, peanut butter, salt, and Graham cracker crumbs in blender; cover. Blend until smooth. Garnish with remaining Graham cracker crumbs.

Makes 1 serving

PB and Banana Latte Smoothie

Ingredients:

• 1 cup unsweetened almond milk
• 1 cup ice
• 1 scoop Café Latte Plant-Based Vegan Shakeology or Reform or Refuel
• 2 tsp. all-natural peanut butter
• 1/2 large banana, cut into chunks

Instructions:

Place almond milk, ice, protein powder, peanut butter, and banana in blender; cover. Blend until smooth.

Makes 1 serving

Peanut Butter Cinnamon Smoothie

Ingredients:

• 1 cup unsweetened almond milk
• 1 cup ice
• 1 scoop Café Latte Plant-Based Vegan Shakeology or Reform or Refuel
• 2 Tbsp. powdered peanut butter (PB2)
• ½ tsp. ground cinnamon

Instructions:

Place almond milk, ice, protein powder, powdered peanut butter, and cinnamon in blender; cover. Blend until smooth.

Makes 1 serving

Iced Cinnamon Almond Milk Macchiato

Ingredients:

For Bottom Layer:

• ½ cup unsweetened almond milk
• ½ cup ice
• ½ scoop Vanilla Whey (or Plant-Based Vegan) Shakeology or Vanilla Reform or Vanilla Refuel

For Top Layer:

• ½ cup unsweetened almond milk
• ½ cup ice
• ½ scoop Café Latte Whey (or Plant-Based Vegan) Shakeology or Reform or Refuel
• ¼ tsp. ground cinnamon
• ½ tsp. pure caramel extract

Instructions:

For Bottom Layer: Place almond milk, ice, and protein powder in blender; cover. Blend until smooth. Pour into serving glass. Place glass in freezer while you blend the next layer.
For Top Layer: Place almond milk, ice, protein powder, cinnamon, and extract in blender; cover. Blend until smooth. Slowly pour into serving glass over bottom layer.

Makes 1 serving

No-Bake Breakfast Cookies

Ingredients:

• ½ cup all-natural peanut butter
• ¼ cup honey
• 1 tsp. pure vanilla extract
• 3 Tbsp. chia seeds
• 3 Tbsp. pumpkin seeds
• 2 Tbsp. unsweetened shredded coconut
• ½ cup quick-cooking rolled oats
• ¼ cup dried fruit, such as unsweetened cranberries, unsweetened cherries, raisins, or apricots
• ½ cup Vanilla Whey Shakeology (approx. 1 ½ scoops)  or Reform or Refuel

Instructions:
Place peanut butter and honey in a large microwave-safe bowl. Microwave on 100% for 20 seconds; mix well with clean hands (or a rubber spatula).
Add extract, chia seeds, pumpkin seeds, coconut, oats, dried fruit, and protein powder; mix well with clean hands (or a rubber spatula).
Roll mixture into eight large balls, each about 2-inches in size.
Flatten each slightly so that it is shaped like a traditional cookie.
Refrigerate for at least one hour before serving.
Serve immediately, or store in an airtight container in the refrigerator for up to five days.

Makes 8 servings (1 cookie per serving).

Chocolate Pudding

Ingredients:

• 2 scoops Chocolate Whey Shakeology or Chocolate Plant-Based Vegan Shakeology  or Reform or Refuel
• 1 medium ripe avocado
• 2 large bananas, cut into chunks
• 1 cup unsweetened almond milk

Instructions:

Place protein powder, avocado, bananas, and almond milk in blender; cover. Blend until smooth. (If too thick, add additional almond milk.)
Pour into four dessert cups; refrigerate for at least 1 hour, or until set.
Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.

This blog post includes affiliate links! Thank you for supporting my family!