Chocolate Cherry Protein Smoothie
How do you feel about smoothies? I have one almost every day – I love that they are so customizable, you can pack them with so many nutrients, and they are so easy to make. And this chocolate protein smoothie is so dang good! It’s one of my favorite smoothie combos, which says a lot since I make so many different kinds. It doesn’t hurt that it tastes like a healthy chocolate milkshake. And you would never guess it has almost 2 cups of veggies in it,You can totally customize the amounts of carbs and protein to fit your lifestyle and activity level though.It does take a little extra work as we are using frozen sweet potatoes. I find this is so much better than mashed or canned forgetting the best thick consistency. All you have to do is bake sweet potato until soft, cut it into large chunks, and freeze (I make extra for dinner then save a couple for my smoothies).Better yet, this smoothie is also very balanced. It emphasizes carbs and protein for fitness recovery, while also having some healthy fats and fiber to help with fullness. This chocolate protein shake keeps me full for a handful of hours and has been my go-to after workouts.Protein shakes are a great healthy addition to any diet when made with the right ingredients. They can be loaded with vitamins and minerals due to adding fruits and veggies. When making smoothies, it’s important to have balanced macronutrients with protein, fat, and fiber (along with the carbs) so they fill you up, digest slowly, and don’t spike your blood sugar.This healthy chocolate peanut butter smoothie recipe is creamy, chocolaty, and ready in just 5 minutes with 5 ingredients! The best thick and creamy chocolate cherry protein smoothie ever!
Servings 1
Ingredients
- 3/4 cup coconut milk or cream
- 1 cup cauliflower florets or rice, frozen
- 1 small sweet potato baked, peeled and cut, frozen
- 1/2 cup cherries or berries, frozen
- 1 serving chocolate protein powder
- 1 tablespoon peanut (or any nut or seed) butter
- 1 tablespoon cocoa or cacao powder
Instructions
- Prep your sweet potatoes if needed (this needs to be done in advance). Preheat the oven to 400 degrees and bake for 30-40 minutes until soft and can be pierced with a knife. Let cool for a few minutes and roughly cut into 1-2 inches pieces, peeling off the skin as you go. Place cut sweet potatoes on a parchment paper-lined dish in the freezer and let freeze overnight, or at least 4 hours.Blend your smoothie. Add all the ingredients to a high-powered blender and blend until smooth and creamy.Top with your favorite toppings and enjoy!