This recipe is a take on the smoothie that I drink every day (just with a few substitutions to make it a low protein smoothie). My favorite breakfast to eat is a smoothie. I drink one every day (unless I’m traveling and don’t have access to a blender!). I just think it is such a delicious and filling way to sneak in some fruits and vegetables into your day with minimal effort.
This post may contain affiliate links through which we may earn a small commission to help keep this website free.
About the low protein smoothie ingredients:
- Wild Frozen blueberries – Blueberries are a high fiber, low potassium fruit that are packed full of vitamin and antioxidants and make a great addition to any low protein smoothie for kidney disease. I personally prefer to buy the wild versions of blueberries. They tend to be smaller and a bit more flavorful. The rich purple color from the blueberries help disguise the green color of the spinach. If you’re looking for other high fiber, low potassium fruits to include in your low protein smoothies, check out the Fruit & Vegetable Potassium Guide.
- Frozen spinach – spinach is a very mild leafy green that is easy to sneak into a smoothie without noticing the taste (trust me, I’ve added it to smoothies I make for other people and they have no clue!). This is such an easy way to incorporate more vegetables into your day with minimal effort. I’ve tried using kale before, but it left a distinct taste in the smoothie, so I stick with spinach. Just be sure to buy the bagged spinach and not a block of frozen spinach to make it easier to portion out.
- Banana – I use a half of a banana in this smoothie. The banana adds a nice creaminess to the smoothie that is sometimes lacking if you are making a low protein smoothie that doesn’t contain any protein powder. If you’ve taken our nutrition course, you know that even though bananas are high in potassium, you probably don’t need to be avoiding them.
- Unrefined peanut oil – I typically add nut butter to my smoothies, but decided to skip the nut butter to further reduce the amount of protein in the recipe and make this a very low protein smoothie. I use unrefined peanut oil, which still retains the peanut taste to it. I’ve managed to add calories and peanut taste without any extra protein! If you have refined peanut oil, it will taste more bland and neutral.
- Monk Fruit Sweetener – I prefer my smoothies on the sweeter side, so I add 2 tablespoons of a zero calorie sweetener to my smoothie. This particular sweetener measures cup-for-cup like sugar, so if you choose a different sweetener, you may need to adjust the amount used.
- Vanilla extract – since I omitted the protein powder, I added in a small amount of vanilla extract to give it that warm vanilla taste without all the added protein.
- Cold water – to ensure the best smoothie texture, I recommend using cold water. If you’re getting it straight from the tap, just add an ice cube or two to chill the water. If you use room temperature water, it could melt the frozen fruit ingredients too much and result in a watery smoothie. I recommend adding 8 ounces of water to the blender first and then thin as needed with additional water.
Another thing to note is that I use a gram scale every morning to measure out my ingredients. Rather than dirty up a bunch of measuring cups, I just set my blender cup on the scale and add the required ingredients. I find that this saves me a lot of time with clean up!
Low Protein Blueberry Banana Peanut Smoothie
Nutrition:
Nutrition:
1
servings5
minutes0
minutesIngredients
100 g frozen wild blueberries (or approximately a heaping half cup)
75 g frozen spinach (or approximately a heaping half cup)
1/2 medium banana
1/2 t vanilla extract
8-10 oz cold water
Directions
- Add all ingredients to blender and blend on high until smooth. Serve and enjoy!
