Cookie Dough Protein Shake

• 30 g Vanilla whey protein powder (1.1 oz (about 1 scoop))
• 250 g Nonfat milk (1 cups)
• 20 g dry Rolled oats (¼ cup dry)
• 60 g Nonfat Greek yogurt (¼ cup)
• 8 g Brown sugar (½ tbsp)
• 3 g Vanilla extract (¾ tsp)
• 0.4 g Salt (a pinch)
• 10 g Dark chocolate chips (0.4 oz)
• 100 g (a handful) Ice cubes (a handful (about 3.5 oz))

You'll need: Blender, Tall glass, Spoon.

Method

1. Blend the dough base

   Pour the milk into the blender and add the oats, yogurt, brown sugar, vanilla and salt. Blend on high for about 40 seconds, until the oats disappear and the mix looks creamy.

   Blending the oats before the whey is added gives a smooth, thick base with no grit.

2. Add whey and ice

   Add the whey protein and the ice. Blend for 20 seconds, just until thick and frosty.

   Blend whey for only 20 seconds. Longer makes it foamy and thin.

3. Fold in the chips

   Pour the shake into a tall glass and stir in the chocolate chips with a spoon so they stay in whole pieces. Drink right away with the spoon for the chips at the bottom.

   Stir the chips in by hand. The blender would grind them into brown specks and lose the crunch.

Swaps

• Vanilla whey protein powder → Casein, same weightThicker and more pudding-like, and it keeps you full longer.
• Brown sugar → Maple syrup, 8 gSame sweetness with a caramel note.