March has finally arrived and with that comes St. Patrick’s Day which means a certain fast food chain brings back their famous Shamrock Shake. Of course, it has been a few years since I last had one and my kids have never even seen one. My Facebook feed has been buzzing with people who have indulged in a Shamrock Shake and I thought maybe I would try making my own version of one.
By the way, have you even looked at the ingredients in a Shamrock Shake!? It easily has over 40 ingredients. Full of processed sugar, artificial flavors & colors, preservatives and sulfites. Not to mention, in just a small 12 oz serving, you will be consuming a whopping 530 calories!
After 1 attempt, I did it! My healthy version has about 8 ingredients (less if you go without the whip). It is dairy free, egg free, artificial color/ flavor free, has nut free option, soy free and vegan. In fact, you can even have one for breakfast with absolutely no guilt! Each serving of my shake contains only 327 calories (under 300 if you don’t use whip) and is made with real food ingredients. To get the green color, I used kale and the base itself is made from frozen bananas and dairy free yogurt. Both of my boys even loved it, so I can say it is toddler/ kid approved!!!
Healthy Shamrockin’ Shake
dairy free, egg free, soy free, nut free option, vegan
- 3/4 cup -1 cup almond milk* (use 3/4c if you want a thicker shake)
- handful of kale (or spinach)
- 1 – 6oz container greek style dairy free yogurt (plain or vanilla, I used SoDelicious coconut milk based)
- 2 frozen bananas
- 1/8 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1-2 Tablespoons vegan chocolate chips (optional but adds a yummy mint “chip” texture)
- coconut whip for topping** (optional but recommended!)
* – use a different non dairy milk for nut free. Coconut milk would probably be amazing!
** – To make coconut whip, get a can of full fat coconut milk (Trader Joe’s actually sells coconut cream in a can which is all solid and perfect for making coconut whip!). Otherwise, refrigerate the can overnight, scoop out the solid white part into a bowl. Using a hand mixer, whip the cream until light and fluffy. Keep as is, or you can add a dash of vanilla extract.
1. In a high speed blender, add all ingredients except the chocolate chips and whip. Blend on high until smooth.
2. Add in chocolate chips, if using, and blend just enough to break chips up into little bits.
3. Pour into 2 glasses, one if you’re not sharing 😉
4. Top with coconut whip and mini chocolate chips, if you desire, and enjoy!
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