Protein Shake Recipes to be Thankful for on Thanksgiving

While these are delicious any time of year, we’re this on Thanksgiving as a way to offer nutritious, protein-packed meal replacement options. We’ll keep you ready for that Thanksgiving feast without having to fast.

Peanut Butter Maple Protein Shake

Peanut butter is perfect for that “just had a meal” feeling, without leaving you full and unable to participate in the day’s delectable feasting activities. Plus, maple is a great choice for fall and winter. This one similar to a milkshake, ready in five minutes, and is an excellent choice for people on the go - perhaps to their Thanksgiving gathering.

Ingredients

• ½ cup low-fat cottage cheese
• 1 handful of ice
• 1 scoop  LEAN SENSE gulf stream vanilla bean protein powder
• ½ tsp maple extract
• 2 tbsp peanut flour or peanut butter
• 2 tsp favorite sweetener
• 1 cup water

Instructions

Mix and blend all ingredients.

For a thicker consistency, add ice and less water. If you prefer a thinner drink, add water and use less ice. The cottage cheese is great for consistency and does not affect the taste. Maple and peanut butter flavors drown out other, less powerful flavors. You can also use Greek yogurt or a banana, if you prefer.

Chocolate Hazelnut Smoothie

Normally, this combo would be perfect for coffee. Thin it out for a cappuccino feel, but make it as directed for a sensational Thanksgiving smoothie.

Ingredients

• ½ ripe banana
• ¾ cup strong, cold coffee
• 2 tbsp extra dark cocoa powder
• ¼ cup low-fat Greek yogurt
• 1 tsp hazelnut butter (*see below for an optional recipe)
• 12 hazelnuts, toasted and soaked overnight
• 1 tbsp hemp seeds
• 1 scoop   LEAN SENSE cocoa beach chocolate protein powder
• 100 g silk tofu

Instructions

Add all ingredients and blend until smooth. Add ice to thicken. Add water to thin. Add more coffee to thin and make stronger. Garnish with a chopped hazelnut.

*Hazelnut Butter

Ingredients

• 4 cups raw hazelnuts
• 1/2 tsp salt I use Himalayan salt

Instructions

Preheat oven to 375°F. Spread the hazelnuts onto a large baking sheet and bake for 10-12 minutes. Once the nuts are cooled enough to handle with bare hands, remove the skins and put them in a food processor along with the salt. Process on high for about five minutes, or until you have a creamy butter. Transfer your butter to an airtight jar and leave it in the fridge overnight to let the flavors mingle. It’s good for several weeks at room temperature or months in the fridge. If you would like dark chocolate hazelnut butter, mix in 2-4 tbsp of cocoa powder and 3-6 tbsp coconut sugar before transferring the butter to your jar.

Blueberry Pancake Batter Smoothie

Pancakes are iconic for breakfast. And since breakfast is the most important meal of the day, we shouldn’t go without just because it’s Thanksgiving. This pancake batter smoothie is the perfect meal replacement solution.

Ingredients

• ¼ cup fresh blueberries
• 1 cup buttermilk
• ½ cup coconut water
• 1 tbsp coconut flour
• ¼ cup low-fat cottage cheese
• ¼ cup fat-free Greek yogurt
• 2 tbsp unsweetened shredded coconut

Instructions

Add all ingredients together, except the blueberries, and blend until smooth. Then add the blueberries and pulse until you have the desired consistency. Garnish with a few leftover blueberries.

Honey and Walnut Spiced Protein Shake

This smoothie is packed with autumn flavors and omega-3 fatty acids. It’s a nutritious choice for any meal of the day.

Ingredients

• 1/2 cup low-fat cottage cheese or Greek yogurt
• 1 pinch of each, ground cardamom and coriander
• 10-15 ice cubes
• 1½ scoopsgulf stream vanilla bean orcocoa beach chocolate LEAN SENSE protein powder
• Your sweetener of choice
• 1-2 tsp honey or maple syrup
• 1 tsp vanilla extract
• 2 tbsp toasted or raw walnuts
• 1/3 cup cold water

Instructions

Blend all ingredients until their smooth. Add ice for a thicker smoothie and water for a thinner consistency. Coriander and cardamom are strong flavors, so add a little at a time. For a fancy smoothie, drizzle a little honey inside the glass and garnish with walnuts.