If you read my summer checklist, one of my goals this year was to eat more protein. I’ve started a wedding diet that includes tracking my macros alongside a heavier workout schedule (like teaching 7 spin classes a week!) – but in truth, I’m using the wedding as an excuse to live a just a bit healthier and ease into my newly-strict gluten free diet.
Turns out, eating more protein is REALLY HARD! I was doing some research around Pinterest and came across a coffee protein shake recipe put out by Blender Bottle. I am an iced coffee hound, so this one really struck my eye. It looked good!
It was not.
Seriously, it was terrible. The shake was at once watery and thick, with way too much banana and none of the taste of coffee.
That’s when we started playing around with our own recipes. Every Sunday, we make about 3.5 gallons of iced coffee to keep in the fridge for the week in giant mason jars. The process is a bit of a pain, but it saves us so much time, and we get to try beans from all the trips we take around the country! (Currently, we’re drinking a bean made for a coffee company in Lancaster, PA that we picked up on our road trip to the Taylor Swift concert in DC.)
I used probably 2 jars full creating this recipe, but we’ve finally settled on something we like that tastes like coffee (not water or protein) and has a smooth, shake-y texture. Plus, each scoop of powder has 25 grams of protein, which SIGNIFICANTLY amps up my protein intake for the day.
We did the hard work for you — so get drinking!
Iced Coffee Protein Shake
3 cups chilled coffee
1-2 scoops protein powder – we use Ascent Protein, it’s gluten free and has zero artificial ingredients
1/2 to 1 cup almond milk
1 handful ice cubes
Put all ingredients in a blender and mix until ice is crushed. Enjoy! (with a metal straw, because the otters of the world love you)
Looking for more breakfast ideas? Check out my recipes for:
Eggs Benny Bonanza
Yummy Acai Bowls
High Protein Breakfast Bowls (coming soon)
Scrambled Eggs with Summer Corn Salsa