{Nutrition} Mint Chip Protein Shake

Sometimes you have to just sneak away for a few days... To re-establish priorities or to get a new perspective. Boulder has been really cold the past weeks and as beautiful as the mountains are, I'm missing the ocean. One of my favorite get-away destinations is just north of San Diego -- I love all the little towns from Del Mar to Carlsbad that line the Pacific coast. Abundant with yoga studios, juice bars, fun clothing and coffee shops, amazing vegetarian restaurants.... and dogs everywhere! This is my happy place.

After a crazy hard Megformer workout at Core 40 in Solana Beach, I stopped at a raw vegan juice and smoothie bar nextdoor for a protein shake and ordered one called "Mint Chip" . It was truly green and flecked with 'chocolate' chips and tasted no different from a full on Baskin' Robbins milkshake -- but dairy and white sugar free -- and loaded with greens, anti-oxidants and fiber. After playing with the recipe now back at home to bring the glycemic content down (they used bananas and date..), I'm pretty excited about this new protein shake recipe and can't wait to share! I'll be drinking this one all winter and dreaming of that Southern CA vibe! Enjoy!

"Mint Chip" Protein Shake

(vegan, gluten, dairy and soy free)

1.5 cups unsweetened vanilla almond milk

2 scoops Arbonne Vanilla Protein Shake Mix

1 stick Arbonne Digestion Plus (pre and probiotics... EVERY DAY!)

1 scoop Arbonne Greens Balance

3 metjool dates (pitted)

1/2 frozen avacado (peel, pit, halve, freeze ahead of time - keep a few on hand!)

1.5 cups organic baby spinach

1/4 tsp peppermint extract

1 Tbsp cacoa nibs

4 ice cubes

Place all ingredients in a high speed blender (in the order listed above). Blend on low speed for 30 seconds and then blast on high for an additional 30.