protein shakes Archives - blonde behind the bucket

Plaid Napkin Smoothie

I am addicted to Sakara products! I also have one or two smoothies a day. Sometimes, or most of the time, I don’t have time to sit down for a meal, so that’s when the smoothie comes in. This one is made with tiny blueberries from Maine, matcha, dragon fruit, and cocoa nibs for crunch and antioxidants, just because they are simply good. Other goodness is included as the recipe shows. You’re gonna love it!

Plaid Napkin Smoothie

Ingredients

1 1/2 cups of little blueberries (Wyman’s of Maine my choice)

1 Pitaya Foods frozen dragon fruit packet

1 scoop of Agent Nateur holi (mane) marine collagen powder

1/4 teaspoon Hikari ceremonial matcha powder

1 tablespoon Ceylon ground cinnamon powder

1 scoop Sakara chocolate metabolism protein powder

1-2 tablespoons honey (both great depening on desired sweetness)

1 cup of water (1/2-3/4 if you like thicker)

1/2 frozen banana

Professional pour of cocoa nibs for the drink and garnish

Method

Add all ingredients to blending machine except some of cocoa nibs for the garnish. Blend all ingredients until smooth. Pour into bucket glasses. Top with coca nibs.

Glass: Bucket glass

Garnish: Cocoa nibs

Bar Chef Notes: Making smoothies at home is less expensive, even with the cost of some protein powders. Once you have the ingredients, you can create delicious smoothies just like that.

Where to buy the goods? Protein powders, blending machines, collagen powders and bucket glasses and stuffs? Blonde Behind the Bucket Storefront of course. I may receive commissions from eligible purchases. Thank you.

Morning Smoothie

Morning Smoothie

Ingredients

1 cup frozen raspberries

2 Navitas frozen coconut pouches

1 cup cucumber infused water

1 scoop of SAKARA chocolate protein powder

1 scoop marine collagen powder

Method

For the cucumber-infused water, wash and slice one cucumber. Size doesn’t matter here. More cucumber equals more flavor, less cucumber equals less flavor. Or just add the whole cucumber, as you prefer. Add some salt, toss it into the water, and let it sit refrigerated for several hours. It’s best prepared in advance. Well worth it. Once infused, add it to a blender.

Add the remaining ingredients to the blending machine. Blend until smooth. Pour into glass of choice.

Bar Chef Note: It’s best to start layering ingredients by beginning with liquids, then adding half of the frozen fruits, followed by powders, and finally the remaining frozen fruits. I must confess, most of the time I start with water and then add the rest of the ingredients. However, let me know in the comments below if this order makes a difference for you. The order in which you blend the ingredients and the size or amount of cucumber(s) used.

Glass: silver coupe glass with ribbon (I have been saving velvet ribbons from packages. This one is a pink velvet. Isn’t it perfect.)

Garnish: none

Where to buy the goods and stuff? Ribbons, silver goblets, blé ding machines, protein powders are available on Blonde Behind the Bucket Storefront, of course.

*please know I may receive commissions on eligible purchases

Chocolate Chia Seeds Smoothie

This swirl looks like a Magnolia cupcake frosting, doesn’t it? Ok maybe only a little..right?

Someone told me my blog was boring because there are only pictures and recipes. Uh-huh. Perhaps. To that I say, Cheers! To your health. Tequila! And my boring blog that is slowly but surely going to become less boring or not. Happy mixing. Let’s face it, don’t most of us skip to the recipe anyway?

Chocolate Chia Seeds Smoothie

Ingredients

1 scoop of Sprouts Epic Kingdom Protein and Greens powder

1 cup of Whole Foods 365 frozen black cherries

1 cup of Whole Foods 365 frozen passion fruit chunks

1 cup of Costco Kirkland’s unsweetened vanilla almond milk

1 tablespoon of chia seeds

1 tablespoon of dark chocolate chia seeds

Method

Blend all ingredients together in a blending machine except the chocolate chia seeds. The chocolate chia seeds are for the garnish but who and I to say you should add some to the mix. As for blending machines, You know I love a Cuisinart.

Glass: bucket glass

Garnish: chocolate chia seeds

Where to buy the goods? Blonde Behind the Bucket Storefront and may I add, please pardon the appearance of the store. Enhancements are in progress. Need something I don’t have listed in a category, lemme know. I’ll add it. Thank you so much.

*i may receive commissions from eligible purchases

The Sunshine Glass Smoothie

The Sunshine Glass Smoothie

Ingredients

1 cup of fresh mango from Erewhon market or your local farmers market or favorite supermarket

1/2 cup of Whole Foods 365 brand frozen pineapples chunks

3/4 cups of Pitaya Foods frozen passion fruit chunks

2 tablespoons of hemp hearts shelled hemp seeds -the protein comes from these babies. The recommended serving size is 3 tablespoons

1 tablespoonful of Manukora MGO 200+ manuka (or any of your favorite manuka honey) Manuka honey that I use is from New Zealand

1 tablespoonful of a local honey (I use Topanga honey with honeycomb. Fun fact: taking a small dose of honey helps with some allergies)

1 scoop of Agent Nateur & Dr. Will Cole holi (mane) hair ski nails supplement

1-2 tablespoonful of La Tourangelle Avocado oil

3/4 cup of unsweetened almond milk

5-7 Whole Foods 365 brand mango passion fruit fruit bites for the garnish and eating while making the smoothie. Let’s be real. This will happen. At least for me it did.

Method

Add all ingredients to the Cuisinart To-Go blending cylinder. Blend on the smoothie setting until the mixture is smooth. If you don’t have a Cuisinart, any blending machine should work. Pour into a glass and garnish.

Bar Chef Notes: a pinch of saffron is great too. I tried both ways, with and without.

Glass: glass bucket glass

Garnish: several passion fruit mango balls

Passion Fruit Pineapple Mango Protein Smoothie

Where to buy the goods: Blonde Behind the Bucket Storefront

I may receive compensation for eligible purchases. Thank you.

Could’ve Been Smoothie

Could’ve Been Smoothie

Ingredients

3 tablespoons of carob powder

1/2 cup of frozen blueberries

1/3 cup of raw cashews

1/2 teaspoon of vanilla extract or scrape a vanilla pod

3-5 pitted dates (size varies)

1 1/2 frozen bananas

1/2 of a frozen green apple without skin

3 tablespoons of hemp seeds

2 tablespoons of cacao nibs

1 cup of unsweetened vanilla almond milk

2 tablespoons of Ancient Nutrition multi collagen protein

2 tablespoons of agave or honey

Method

Reserve a few slices of bananas and some cocoa nibs for garnish. Add all ingredients to a blender. Combine until smooth. Pour into bucket glass and garnish.

Glass: bucket glass

Garnish: fresh slices banana and cacao nibs

Bar Chef Notes: Carob is often used as a substitute for chocolate, especially by those who are sensitive to chocolate or caffeine. The flavor of carob is earthy and not as bitter as chocolate, with a slight natural sweetness. It has a distinct taste and is often lower in calories than chocolate.