After seeing recipes for Shamrock Shakes all over Pinterest, I decided to try a healthier spin. After all, I’m not getting any younger, or healthier, and pounds aren’t as easy to shed as they once were. I can’t do anything about getting older, but I can do something to be healthier.
Go away extra pounds! You aren’t welcome here.
Because I like ice cream, but still want to be able to fit into my jeans, I came up with a healthy and delicious Shamrock shake that is filled with energy-giving foods. Because St. Patrick’s Day is just around the bend, and because I want you to be able to fit into your jeans too, I’m sharing the love.
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First, I’d like to share with you why you make this shake over any other Shamrock shake.
The bananas are full of potassium, phosporus, calcium, selenium and folic acid.
The spinach also provides calcium and potassium, but also adds vitamin A, biotin and magnesium.
The Matcha green tea has high concentrations of the amino acid L-theanine which helps to improve cognition and mood while reducing physical and mental stress. All good things!
The unique fatty acids in coconut milk may aid weight loss, improve immune function and reduce the risk of heart disease.
So, that’s the why. Now here’s the how:
Vegan Shamrock Shake
2 bananas, frozen
handful of spinach
1 tsp. Matcha Green Tea powder
1/2 tsp. peppermint extract
1 can full-fat coconut milk, refrigerated and separated.
You have to do a little prep work the night before, but it’s not hard and totally worth it. You can do it!
Peel two bananas and place in a plastic zipper bag or other air-tight container. Place the coconut milk in the refrigerator. Do not shake the can!
Now, go to bed.
Feeling refreshed? Good!
Open the refrigerated coconut milk (Do not shake!) and scrape of the top, hard layer.
Place the hardened layer in a bowl and beat with an electric mixer until smooth and the consistency of whipped cream. It won’t form peaks like whipped cream, but the goal is to get all the small chunks whipped smoothly. When the coconut cream is smooth, place the bowl in the freezer until ready to use.
In a food processor or blender, pulse the bananas until they are pea-sized.
Add the spinach, pulsing and scraping down the sides as necessary.
Add the liquid part of the coconut milk, Matcha powder and peppermint extract.
When the mixture is smooth and creamy, add the chocolate chips and pulse a few more times to break them up into smaller pieces.
Transfer the shake into a glass or bowl and top with a dollop of coconut cream.
That all there is to it! I gave this to my kids and they have no idea it’s full of healthy goodness. I’m sneaky because I love them.
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