I love smoothies and they are by far my favorite go-to post workout fuel and breakfast. I workout 6 days a week and always look forward to loading up on a protein packed smoothie to help my muscles rebuild and recover from the tearing down that happens during my run/weightlifting/cycling. Smoothies are easy and so customizable. I thought it would be fun to do a throwback to a childhood favorite. This recipe is easy and even your kids will be scrambling for it. I promise. This recipe is also perfect during that mid-afternoon slump when you creep into that “hangry” mode hours after lunch but not quite dinnertime yet. Sound familiar? This will calm the urges and give you the nutrition you need while staving off the munchies.
I used Silk soy milk in this recipe. Plant-based. Lactose-free, vegan, cholesterol-free and contains no high-fructose corn syrup. NO artificial colors, flavors or preservatives. Silk Soy Milk is verified by the Non-GMO Project and is free of gluten, casein, peanuts, egg and MSG. 8 grams of plant based protein per serving. That’s more protein than any other dairy-free milk.
This conversation is sponsored by Silk. The opinions and text are all mine.
— Knead to Cook