Peanut Butter Cup Protein Shake
Yield: 1 (16-18-ounce) serving or 2 (8-9-ounce) servings


  • 1/2 cup (120 grams) milk of choice (I like unsweetened almond or almond-coconut milk)
  • 1/2 cup (120 grams) low-fat vanilla yogurt (regular or Greek)
  • 1 slightly rounded scoop (22 grams) chocolate protein powder
  • 1 medium frozen banana (110-120 grams, peeled), sliced into chunks
  • 1 tablespoon (16 grams) peanut butter
  • 1 level cup ice cubes


  1. Add everything except the ice to a blender and stir to incorporate the powder. (This keeps the powder from poofing up and sticking to the sides and lid of the blender. Adding the powder before the banana and peanut butter helps, too.) Blend well and scrape down the sides as needed.
  2. Add the ice cubes and blend until very creamy. Pour into one or two glasses and enjoy.


  • If your blender is not a high-speed model, you may wish to crush the ice cubes slightly before blending.

More recipes at