Thin Mint Cookie Shamrock Protein Shakes


One word. Yummm! Do you enjoy the taste of a McDonald’s Shamrock Shake but not all the calories and sugar that come with it? If so, try this!!! I’ve been on the hunt for a good protein shake recipe that involved my favorite Girl Scout cookie and I think I found it!

What you need: Makes 2 Shakes


-4 Thin Mint Cookies (crumbled)

-1 Cup Unsweetened Almond Milk

-1 Cup 6 oz Plain Greek Yogurt

-2 Scoops of Vanilla Protein Powder (I used White Chocolate). I’ve heard you could use cottage cheese if you’d prefer

-1/4 tsp Peppermint Extract

-Few Drops of Green Food coloring (optional) If you want to make this healthier, add 1 cup chopped spinach instead.


Add 1 cup of ice cubes and all ingredients above in to blender. Blend and enjoy!

Nutritional Info Per Shake:

Calories: 295

Fat: 7g

Sugar: 9g

Carbs: 22.5g

Protein: 36g

Fiber: 1g


Peanut Butter Chocolate Protein Balls


I won’t say these taste like a candy bar because they aren’t as sweet. BUT if you’re looking for a guilt- free clean chocolate fix, these tasty protein packed balls can be whipped up quickly and enjoyed within 20 minutes! They only require 4 ingredients and are very simple!
What you need: (makes 6 balls)
-2 TBS PB2 (powdered peanut butter). If you choose to use regular peanut butter, use just 1 TBS
-2 TBS unsweetened Cocoa
-1 TBS cinnamon
-1 Scoop Chocolate Protein Powder (any brand, I used Muscle Milk)



-Mix all ingredients together in bowl.


Add 1 TBS of water AT A TIME until batter becomes like a mousse texture. Don’t add too much or it will be too soupy. I believe I put about 5-6 TBS in my mixture to make it look like this:


Place batter into fridge for 15 min.

Remove from fridge and roll into balls (about 1 TBS each). Roll onto plate of cinnamon and cocoa powder. I also added sprinkles..shocker, I know :).


Once your 6 balls are formed, I would suggest sticking them back in the fridge for 5 minutes to get chilled. Remove and enjoy!

Nutritional Info (per ball):

Calories: 46

Protein: 7g

Fat: less than 1g

Sugar: 3g

Fiber: 3g

Carbs: 5g


Strawberry Banana Protein Muffins

I was working from home a couple of weeks ago during one of our (many) big snow storms. I had a few extra minutes to spare before getting to work on the laptop. I was not in the mood for my normal breakfast of eggs or oatmeal. Instead I was craving muffins and came across this “clean” recipe for Strawberry Banana Muffins. I altered it a bit since I only had regular flour (and no wheat flour, which it called for), and realized (after starting) I was out of honey. Ohhhhhh the joys of spontaneous baking with not double-checking what ingredients you have on hand :).

I also wanted to incorporate Protein Powder some how. So instead of using the full 2 cups of wheat flour, I used one cup of white flour and 1 scoop of Strawberry Muscle Tech Phase 8 Protein Powder.

After about 10 minutes of prep time, and 20 minutes in the oven, I had some tasty muffins to start the snow day off with! I brought what was left of the 12 servings into work the next day and they were enjoyed by some co-workers. 🙂


Recipe: makes 12 muffins

1 egg
1/2 cup honey (I didn’t use this, but only because I didn’t have any on hand)
2 Tbsp canola oil (or any type of oil you prefer)
1 tsp vanilla extract
1/4 cup unsweetened almond milk
1/4 cup nonfat plain Chobani yogurt
2 ripe bananas, mashed
1 cup white flour (or wheat if you want it cleaner)

1 scoop of Strawberry Protein Powder (any brand will work)

2 tsp baking powder

1 tsp baking soda
1 tsp cinnamon
1/2 cup fresh strawberries, hulled and sliced

Preheat oven to 350 degrees. Line a muffin pan with liners liners. Set aside.
Add the egg, honey, oil, vanilla, almond milk, yogurt, and mashed bananas to a mixing bowl. Stir ingredients together until combined. Add the flour, baking powder, baking soda, and cinnamon and mix all of the ingredients together until no lumps remain. Be careful not to overmix. Fold in sliced strawberries.

Divide batter among muffin liners. Fill each muffin liner about 3/4 full. Bake for 20-22 minutes or until toothpick inserted in the center comes out clean. Cool the muffins in pan for 10 minutes before removing to a wire rack to cool completely

A few things to note: While I didn’t use the honey, my batter consistency was very thick. I believe the honey would have made it more “runny” and easier to pour into the liners. But no honey = less sugar you’re eating :). My muffins came out quite puffy and large. I am convinced you could make these without any flour and use 2 scoops of protein powder instead. I plan on trying this recipe again but instead adding peanut butter and peanut butter protein powder to make Peanut Butter Banana Protein Muffins.


Nutritional Info:

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving:
Calories: 142
Total Fat: 3.2 3
Cholesterol: 16 mg
Sodium: 14.2 mg
Total Carbs: 35 g
Fiber: 3.2 g
Sugars: 12 g
Protein: 8 g