This dairy free peanut butter protein shake is a great way to start the day. I like to drink it before I go to the gym –the protein (about 50 grams) gives me energy during my entire workout, and then some.
I’ve been on a major peanut butter kick lately, in fact, this is my third gluten free peanut butter recipe in the last week or so. Earlier, I posted my Peanut Butter and Jelly Cookies, after that I posted my classic gluten free and vegan Peanut Butter Cookies, and now this here shake. I’m in Texas, y’all, hence my new accent.
Peanut Butter Protein Shake
- ½ cup water
- 1 scoop egg white protein powder or
- 2 tablespoons creamy peanut butter or creamy roasted almond butter
- 1 teaspoon vanilla extract
- 10 drops stevia
- 1 cup ice cubes
- Combine water, protein powder, peanut butter, vanilla and stevia in a vitamix
- Puree on high speed until smooth
- Blend in ice cubes
- Serve for breakfast or as a gluten free, dairy free snack
We’re in Waco for my son’s Little League baseball tournament. The thermometer says it’s 107°; in reality when we’re driving around, it’s closer to 112°. The team could care less though. They’ve been hoping to make it to regionals since they were 10 year olds (they’re 12 now).
Our summer has been filled with baseball and not too much else –the team has practiced 2-4 hours every day. We won the district tournament, then went on to capture the state tournament, so we are now the official Colorado State Champs.
This week we’re here for the regional tournament. If we win, we’ll go to the Little League World Series (an international competition), though between you all and me, that’s really a long shot! We’re just trying to make it through the heat at this point against all of the amazing teams from the South. Here’s a picture of our team.
Earlier this week I squeezed in a day at Jen Yu’s amazing workshop Food and Light here in Boulder. I learned so many incredible photography and food styling techniques from Jen, Matt Wright, Diane Cu and Todd Porter. I also met many wonderful people and spent time chatting with Averie from Loves Veggies and Yoga and Manisha from Indian Food Rocks.
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It’s been busy, busy as you can gather from the above, so I’ve been relying on quick and easy gluten free breakfasts such as my:
Enjoy the shake!
Have a question. First–thanks so much–have just discovered the power of replacing meals with protein shakes and found out show well it works in getting rid of that stubborn, last five lbs! And so good– I’m a junkie for peanut-butter anything, esp peanut-butter ice-cream and milkshakes — and this is soss good.
So I used why protein, which is what I have and added chia/hemp seeds and MCT oil. Question is….the peanut butter says 190 calories for 2 TBS, so I’m thinking this comes in at higher calories than the 170 (mine is higher than yours anyway ‘cos of the seeds and MCT).
Am I figuring something wrong? Counting the protein powder and the peanut butter and half a banana, before I get to my own additions, I’m at 325 (with additions, it’s about 400, which still works fine for a meal replacement, and the chia seeds expand and really fill me up for a long time.)
What do you think?
Thanks for answer and again– thanks for getting me started on the whole idea of shakes — I’m already getting lots of ideas for variations, and I plan to painlessly get to 128, my goal reaaaaaally quickly now.
Jen, thanks for your comment! I’m not a calorie counter, I’m a protein counter :-)
Lynda Pearson says
I am just beginning the Keto diet recipes and I will be trying your bread recipe. Do you have any nutritional information on your reciepes? I would like to know what net carbs it is per serving. (Assuming the serving is one slice of 16.
Lynda, for more on that please go here:
Have a lovely day!
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Sherry in Union, KY says
I used unsweetened almond milk in place of water, Jay Robb chocolate egg white protein powder, and left out the Stevia since the protein powder was flavored with it already. The result was a peanut butter cup in a glass. Honest to God, this is the best protein shake I have ever tasted. Thanks so much for the recipe!