Servings: 1 serving(s)
Prep time: 5 minutes
Total time: 5 minutes
This chocolate gingerbread protein smoothie makes a great breakfast on the go. It’s refined sugar-free and can be made with chickpeas if you don’t have protein powder. High in iron.
We have always been a hearty breakfast kind of family, weekdays included. I was always cooking eggs and porridge, making toast. Then in the blink of an eye my daughter “ran out of time” for breakfast. (Such is the life of a high-schooler…)
Then this recipe appeared. I spent a few days testing it and asked her if she wanted to have a taste. That was it. Since that first sip she has been drinking a chocolate gingerbread protein smoothie for breakfast every morning.
I have made this recipe with peanut butter and sunflower seed butter in place of almond butter and it is still delicious. A few other variations are below.
I still prefer a sit-down breakfast on week days but it’s good to have some healthy alternatives.
- The banana doesn’t need to be frozen.
- Half a banana works well.
- Sometimes I add 1 Tbsp. of ground flax to the recipe
- Sometimes I double the milk, keep remaining ingredients the same, and create a two-serving smoothie that my daughter and I can share.
- You can replace the scoop of protein powder 1/4 cup of cooked chickpeas.
Chocolate Gingerbread Smoothie Recipe
Makes one serving
- ½ cup non-dairy milk (almond, coconut, soy…)
- 1 Tbsp. almond butter
- 1 scoop plain protein powder (1/4 cup)*
- 1 Tbsp cocoa powder
- Pinch of cinnamon & ground ginger
- 1 Tbsp. Crosby’s Fancy Molasses
- 1 frozen banana
*I use pea protein or 1/4 cup cooked chickpeas
- Beginning with the milk and ending with the banana, combine all ingredients in the blender and whirr until smooth.
One more thing…
If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.