A Decadent but Clean Twist on a Fast-Food Classic
It’s that time of year when McDonald’s brings back its seasonal Shamrock Shake … and I start to wonder if it’s worth breaking my personal ban on McDonald’s for. There’s something about that sweet, subtly minty, pastel concoction that I usually can’t resist.
The problem is, I know better now. I know there is not a single natural ingredient in that shake, and I know that McDonald’s shakes actually have more sodium in them than McDonald’s French fries do.
I also know that if I do drink an entire Shamrock Shake, I’m going to regret it afterward in the way that it makes me feel.
But a sweet mint shake with a pastel green color lends itself well to a healthier twist on the recipe: a clean-eating breakfast smoothie that powers your body naturally. The color in my copycat recipe is derived from the baby spinach rather than artificial food dyes, and if you haven’t tried adding spinach to your smoothies, don’t be intimidated. By the time you add all the other ingredients, you don’t even taste it. Extra veggies, extra vitamins, and extra iron to start your morning strong.
It makes the perfect breakfast treat for St. Patrick’s Day if your kids are like mine and can be enticed to eat their veggies in smoothie form. (Note the sprinkles added purely for kid incentive.)
Get out your blender and get ready to tip your hat and say, “Top o’ the morning to ye!”
Healthy Mint Shamrock Shake Smoothie
Clean | Low sugar | High protein | Healthy fat
Ingredients
- 2 cups baby spinach (raw)
- 1 frozen banana large
- 1/4 cup fresh mint leaves (use chocolate mint if available)
- 1/2 cup reduced-fat canned coconut milk liquid
- 1 Tbsp reduced-fat canned coconut milk solid
- 1/2 cup low-sugar vanilla Greek yogurt Yoplait YQ or Icelandic Skyr preferred
- 1 Tbsp smooth almond butter
- 1 tsp pure vanilla extract
Toppings
- 1 Tbsp unsweetened coconut flakes
- 1 raspberry
Instructions
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In high-speed blender or food processor, pulse frozen banana with 2 cups baby spinach and 1/4 cup mint leaves until chopped coarse.
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From a can of reduced-fat coconut milk, scoop 1 Tablespoon of coconut milk solid from top. Add to blender with 1/2 cup coconut milk liquid (liquid will be watery instead of milky.)
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Add yogurt, almond butter, and vanilla extract.
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Blend until thoroughly combined.
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Top with 1 Tablespoon unsweetened coconut flakes (for a whipped cream effect) and a raspberry (the cherry on top). Enjoy!
The standout flavors in this recipe are the subtle natural sweetness from the coconut milk and vanilla Greek yogurt. I typically use plain Greek yogurt in my smoothies to avoid any added sugar, but since this recipe is mimicking a shake, the vanilla sweetness adds the right balance. Choose a low-sugar Greek yogurt option such as Yoplait YQ, Siggi’s, or Icelandic Skyr.
You won’t need the luck of the Irish if you start your morning with this recipe! Share your St. Paddy’s Day-ready breakfast smoothies with #NeverDoneWithFun on social media and follow along on Instagram and Pinterest for daily ideas and inspiration!
P.S. If you’re looking for other ways to celebrate St. Patrick’s Day, I have a lot more ideas — though none of them healthy. Make your own leprechaun gold coins from Nilla Wafers and Oreos to serve alongside this smoothie for breakfast to win cool mom points with your kids. Or try leprechaun bait trail mix to enjoy any time, breakfast to dessert (I mean, it is cereal-based…)
