Carrot Cake Protein Smoothie + Macrobalanced Protein Smoothie Guide

This week in the Bay Area has been a scorcher. Currently, a high of 92 degrees as I write this right now. When the weather starts to get warm, I immediately crave post-workout smoothies. There is a method to my madness when it comes to making a Macrobalanced protein smoothie which I will explain below. 

How to make an MACROBALANCED Protein Smoothie 

  • Clean Protein

Aim for a protein source that is either natural (Plain Greek yogurt, cottage cheese, egg) or a protein powder that is all natural. I recommend a whey protein isolate with less than 5 grams of sugar. (More on this, I recommend a previous post here.)

  • 1 Fruit

Aim for just one serving of fruit if possible such as 1 banana, 1 cup of berries, etc. Keeping the fructose in moderate amounts helps ensure steady blood sugar. 

  • 1 Green 

The best way to sneak in greens into the diet is adding it to protein smoothies. Macrobalanced favorites: spinach or baby kale. 

  • Low sugar milk or juice 

Use a liquid that is low in sugar such as unsweetened almond milk, vegetable juices, or regular milk for those who tolerate. 

  • 1 Healthy Fat 

The best way to ensure that the smoothie will help you feel full for a few hours is adding in some healthy fats. I usually add about 1 Tbsp. of a nut butter and chia seeds or hemp seeds.

Recipe (serves 2) 

Ingredients:

-2 scoops vanilla protein powder

-1/4 cup cottage cheese 

-1 cup fresh organic carrot juice

-1 cup fresh spinach

-1 large banana 

-1/2 tsp. ashwagandha (optional)

-1 Tbsp. unsweetened flaked coconut

-1/4 tsp. vanilla extract 

-1 tsp. cinnamon + nutmeg 

-1 Tbsp. almond butter 

-1 cup ice. 

Directions:

1. Place all of the ingredients into a blender of choice. Blend until fully combined and smooth! 

2. Drink up for good health. 

Nutrition Facts (per serving): 334 calories, 33 grams carb, 10 grams fat, 34 grams of protein