Protein Smoothie
Priya Nair
@priyanairkitchen
Prep
5 min
Cook
—
Total
5 min
Servings
1
Difficulty
Easy
Let's cook
Liquid in first
Always add the milk to the blender first. It gets the blades moving and stops powder caking against the bottom.
💡Liquid first, powder last. This is why smoothies come out lumpy.
Soft ingredients next
Add the spinach, peanut butter, chia, and cinnamon.
Frozen last
Put the frozen banana and ice on top, so their weight pushes everything down into the blades.
Blend long
Blend a full 60 seconds. Protein powder and chia both need time to disperse or you get a gritty texture.
Check thickness
Add more milk to thin or more ice to thicken, then blend 10 seconds more.
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📝 Tips, swaps, and make-ahead notes
The protein powder should go in with the wet ingredients rather than sitting on top of the frozen fruit, where it tends to clump. Spinach is undetectable at this quantity.
- •No protein powder: Greek yoghurt, silken tofu, or cottage cheese all add protein.
- •Nut-free: Sunflower seed butter or tahini.
- •Prep: Freeze bags of banana, spinach, and seeds; tip one in with milk each morning.
Nutrition & Safety
Calories
412kcal
Protein
34g
Carbs
38g
Fat
14g
⚠️ Allergen & Safety Note
This recipe contains dairy and peanut. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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