Introducing our new range of protein shakes, plus old favourites pancake mix and oats.
Protein Smoothie recipes
Directions to make the drink
Weigh 60 grams or approximately 3 heaped large spoons (or 3 level tablespoons if you have a tablespoon measure) of Protein Smoothie, with 150mls of liquid into a lidded drink container and shake vigorously for 10 seconds. Or you can make it in your blender. Once it’s blended through it’s ready to drink.
We’ve added organic psyllium husks to the drink (for the insoluble fibre benefits), so it will thicken if you make it up and then take it with you to drink later. Remember to add a bit more liquid if you like a thinner drink.
Types of Liquid you can use:
- Milk either full cream or Skim.
- Coconut water
- Coconut milk
- Soya milk
- Almond milk
Healthy Smoothie Variations
- Add ½ a banana + 30g Honey + 10g Wheat germ + 60g of Cacao Protein Smoothie + 180 mls liquid (your choice of milk) into a blender and mix thoroughly.
- Add 60g frozen mixed berries + 60g of the Vanilla Protein Smoothie + 180mls liquid into a blender and mix thoroughly.
- Stir 40g of the Vanilla Protein Smoothie through 200g of Greek Yogurt and eat like that or add to your muesli.
- Add 60g Cacao Protein Smoothie to 180ml milk + 30g date paste* + 5g (1 teaspoon) cinnamon. Sprinkle grated nutmeg on top.
*Make date paste by pouring 1 cup of boiling water over 1 cup of Medjool dates then soak for 30mins. Drain the water reserving about 1-2 tablespoons of the liquid. Add this liquid and dates to blender and process on high until smooth. Store in an airtight container in the fridge for up to 2 weeks. You can use date paste as a sweetener in coffee, cakes, and muffins as well as your smoothie. It has the advantage of being high in fibre thus won’t spike your blood sugar.
Healthy Bliss Bomb Protein Balls
Kialla’s Organic Protein Smoothie (cacao flavour works best) – 150 g
Chopped Dates – 40 g
Honey – 50 g
Peanut Butter – 50g
Note: Quinoa, Chia, Sesame Seeds make be added also to taste.
Method: Place all ingredients into bowl and mix until a firm paste is formed. Weigh off into 30gm pieces and round into a ball. Roll in the coconut. Place into fridge.