Ingredients:

  • 1 ½ cups (355ml) unsweetened almond milk
  • ½ cup (120g) plain Greek yogurt
  • 2 scoops (60g) vanilla protein powder
  • 1 ½ cups (225g) frozen blueberries
  • 1 tsp (5ml) pure vanilla extract
  • 1 pinch (0.5g) sea salt

Instructions:

  1. Pour the almond milk and Greek yogurt into the blender carafe first. Note: This creates a liquid whirlpool that helps the blades move freely.
  2. Layer in the vanilla protein powder. Note: Adding it after the liquids prevents it from sticking to the base.
  3. Add the frozen blueberries, vanilla extract, and the pinch of salt.
  4. Secure the lid tightly to avoid a purple explosion in your kitchen.
  5. Start the blender on the lowest setting. Note: This breaks the large frozen chunks into smaller pieces first.
  6. Quickly increase the speed to high.
  7. Blend for 45–60 seconds until the mixture is smooth and the blueberry skins have completely broken down.
  8. Pour into a chilled glass and enjoy immediately.