Shamrock Shake 2.0

It’s nearly St. Patrick’s Day, so to McDonald’s fans – it’s Shamrock Shake time!

I have a confession to make…

Back in the day, I used to be a big fan of that creamy, minty beverage.

But now? There is no way you’d catch me drinking that chemical cocktail!  But, that does not mean I have to go without.   So, I’ve made my own version that I can enjoy any old time I want!   Better yet, I’m sharing that version with you!

This shake has so much to offer — healthy fats, fibre, plant protein, natural sweetness and super powered antioxidants — that you can enjoy it guilt free for breakfast and even serve to your kids.


Shamrock Shake 2.0

Prep Time2 mins
Cook Time3 mins
Total Time5 mins
Servings: 1 person
Author: Melanie Thomas


  • ½ cup coconut cream*
  • ½ cup milk of choice (I like unsweetened almond milk)
  • ½ cup baby spinach or kale
  • ¼ cup coconut water**
  • ½ frozen medium sized banana
  • ¼ ripe avocado
  • 1 tbsp pumpkin seed protein powder (another protein powder will be fine, but this one is GREEN)
  • 1 tsp vanilla powder (vanilla extract will work as well)
  • ¼ tsp peppermint extract (these vary greatly in strength, so start small, you can always add more)
  • 1-3 tsp maple syrup (optional, for those of you who aren't sweet enough already)
  • tsp Matcha green tea powder (optional, but provides an earthy sweetness and an antioxidant punch)
  • ½ cup ice


  • Add all ingredients to a high powered blender and blend until smooth.
  • In a not so powerful blender add the almond milk and spinach and blend for 30 seconds or so, until the spinach is unrecognizable.  Then add the remaining ingredients and blend again.


*To make coconut cream, chill a can of coconut milk or cream in the fridge overnight then scoop out the thick cream that settles on top.  I like Native Forest Brand for its preservative free ingredient list.
**The coconut water is what’s left in the bottom of your can of coconut cream.
Plus, you can make this recipe Sugar-Free Real-Food Reset compliant by omitting the maple syrup and using a whole frozen banana if you need extra sweetness.

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