Ingredients
- 1 cup Unsweetened soy milk (high-protein plant base)
- 1/2 cup Non-fat plain Greek yogurt (dairy base)
- 1 scoop (30g) Pea protein powder (vanilla flavored)
- 1 tbsp Almond butter
- 1/2 Frozen banana (for texture)
- 1/4 tsp Ground cinnamon
Instructions
- Layer the Liquids: Add the soy milk and Greek yogurt to your blender first to ensure a smooth vortex.
- Add Solids: Add the frozen banana, almond butter, and cinnamon.
- Protein Last: Add the pea protein powder on top to prevent it from sticking to the bottom of the blender.
- Blend: Process on high for 45–60 seconds until completely smooth. If it’s too thick, add a splash more soy milk.
Nutritional Information
This recipe yields approximately one 16-ounce serving. It contains 385 calories, 12 grams of total fat, and 42 grams of total carbohydrates, including 7 grams of dietary fiber and 14 grams of natural sugars. The combined plant and dairy sources provide 40 grams of protein, offering a complete amino acid profile including high concentrations of leucine, isoleucine, and valine. The micronutrient profile includes approximately 450 milligrams of calcium, 4 milligrams of iron, and 620 milligrams of potassium.
