Chocolate, bananas and peanut butter mingle with your favorite ancient grain (or whatever happens to be leftover in the refrigerator) for a satisfying breakfast shake that is good for your waistline.
2⁄3 cup (150 mL) vanilla yogurt
1⁄2 medium banana (1⁄4 to 1⁄3 cup/60 to 75 mL)
1⁄2 cup (125 mL) 1% milk
1⁄4 cup (60 mL) cooked amaranth
1 tsp (5 mL) unsweetened cocoa powder
2 Tbsp (30 mL) natural peanut butter
Combine the yogurt, banana, milk, amaranth, cocoa and peanut butter in a blender and purée until smooth. Serve.
Try our insect protein version! Add 1/4 cup of cricket flour to the recipe for an additional 24 g of protein! See our bug-inspired blog post here!
TIP: for variation, substitute quinoa, buckwheat, teff, steel-cut oats or kañiwa for the amaranth.
Per serving: energy 230 calories; Protein 11 g; carbohydrates 25 g; dietary fiber 3 g; fat 10 g; sugar 13 g, cholesterol 10 mg; sodium 140 mg