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Vanilla Mint Protein Smoothie

March 15, 2022 by Gina +

A vanilla mint protein smoothie. It’s simple and delicious, very refreshing and nutritious. Fresh mint, a good vanilla protein powder, and just a couple of other pantry staples create a perfect meal or snack.

Jump to Recipe

I’ve been on a big protein smoothie kick. It’s a midday treat and pick me up that I look forward to almost every day. The base for this kind of smoothie is simple; vanilla protein, this is my favorite, spinach (any green you like to use works) some kind of milk, I like almond milk, and a little more flavor. Cinnamon, vanilla, and in this case fresh mint, help give it that extra pop. Iq also love adding chia seeds or flax seeds, often both.

I’m not going to lead you on and protest this is a healthy shamrock shake because it’s not. There really is no healthy with that shake. It’s LOADED with carbs and sugar. The base is ice cream with artificial flavorings added. However, this is minty, refreshing, green, and can totally be festive for St. Patty’s. I also add a little sprinkle of these crushed double chocolate cookies on top. While I prefer Simple Mills for their ingredients, you can use whatever you like! An oreo type cookie or chocolate graham cracker is a good idea.

Ingredients needed for the Protein Smoothie

  • Vanilla protein powder
  • Milk of choice – I like a neutral tasting one like almond milk
  • Spinach
  • Fresh mint
  • Chia seeds
  • Optional chocolate cookies or oreo types
  • Ice

How to make a Vanilla Mint Protein Smoothie

  • Place all the ingredients except the cookies in the blender, with the milk at the bottom. I recommend using a high speed blender
  • Blen until smoothie. Pour and top with cookies

Why we love this recipe…

  • Protein packed to keep you full and satisfied
  • A good serving of veggies with 2 large handfuls of spinach
  • Low in sugar. I don’t use banana or any other fruit in this smoothie (though you can if you like) which helps keep this low in sugar to keep blood sugar balanced.
  • Simple ingredients that make a yummy treat or snack. Helps crowd out sugar cravings later in the day

More recipes you will like…

Healthier Chocolate Frosty
Berry Protein Smoothie Bowl
Happy Tummy Smoothie

Tips for the Vanilla Mint Protein Smoothie

  • Use a good protein powder. I love this one because it’s delicious and doesn’t taste artificially sweet.
  • Fresh mint is delicious in this but mint or peppermint extract can be used too. Just a little drop goes a long way.
  • We add the crushed cookies for a fun twist but it definitely doenst need it.
  • I don’t often add any fruit like banana to keep it lower in sugar, but if you want, it’s defnitley a good addition. Frozen banana makes it creamy and sweeter.

Vanilla Mint Protein Smoothie

Print Recipe Pin Recipe
Prep Time 5 minutes mins
Servings: 1 smoothie
Course: Breakfast, Dessert, Drinks, Snack
Ingredients Method

Ingredients
  

  • 1 scoop vanilla protein powder
  • 1 1/2 cups almond milk or any milk of choice add more to get the consistency you want
  • 6 fresh mint leaves, more or less
  • 2 large handfuls of spinach or 1 cup frozen
  • 1 tbsp chia seeds
  • large handful of ice
  • 1-2 small chocolate or oreo type cookie Optional for adding crushed to the top

Method
 

  1. Place everything except the cookies in a high speed blender, liquid first.
  2. Blend until smooth. Pour into a cup and top with crushed cookies.
Tried this recipe?Let us know how it was!

You might also like:

Default ThumbnailCinnamon Mango Smoothie Homemade Cashew Milk Default ThumbnailBanana Berry Protein Smoothie Bowl Healthier Chocolate Frosty Smoothie

Filed Under: Breakfast, Drinks, Recipes, Smoothies & Juices Tagged With: mint, protein, smoothie, vanilla

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Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
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2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
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Want to try it? Comment RECIPE and Iโ€™ll send you a link to trial Americaโ€™s Test Kitchen and get the recipe. You can also find the link in my bio.

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Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.
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Comment โ€œAPPLEโ€ and Iโ€™ll send you the full recipe!
A dinner you donโ€™t want to miss. I cut a hole st A dinner you donโ€™t want to miss. 

I cut a hole straight into savory Hawaiian rolls and dropped a protein-packed meatball right in โ€”  meatballs made extra tender (and boosted with protein) thanks to a little cottage cheese blended into the mix. Load with marinara, mozzarella, bake until bubbly, and pull apart to serve.

Comment โ€œMEATBALLโ€ and Iโ€™ll send you the full recipe!
Instead of stacking a fried egg onto a bagel, you Instead of stacking a fried egg onto a bagel, you cook the egg thin in the pan and let the bagel halves press right into it โ€” no sliding eggs, no mess. 

Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently โ€” this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

Use a low carb or regular bagel, both work great. I love bagels from @westernbagel
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Buttery, golden sourdough stuffed with melty brie, sharp white cheddar, jammy caramelized onions, and crisp apple slices. Itโ€™s creamy, sweet, tangy, and toasted to perfection.

Use sourdough or whatever bread you love, and make extra caramelized onions โ€” youโ€™ll want them again tomorrow.
Air Fryer Chicken Parmesan #ad This is exactly th Air Fryer Chicken Parmesan #ad

This is exactly the kind of dinner I want during the weekโ€”crispy chicken, plenty of sauce, and melted cheese, without making dinner more complicated than it needs to be.

Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.
 
Want to try it? Comment RECIPE and Iโ€™ll send you a link to trial Americaโ€™s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!
This Harvest Chicken Salad is one of my favorite w This Harvest Chicken Salad is one of my favorite ways to switch up lunch this time of year. Sweet apple, crunchy celery, and a lightened-up dressing come together for something thatโ€™s fresh, filling, and way better than the usual mayo-heavy version. Serve it on a bed of lettuce, in a wrap, or with crackers. Make sure youโ€™re following @gina_gibson_cooks for more recipes. 

Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.

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