Orange Creamsicle Protein Smoothie

The anti-inflammatory breakfast smoothie offers the fun spring flavor of orange creamsicles but without the sugar. It’s creamy but with the familiar sweet and tangy hints of orange and vanilla, while keeping you full with a serving of protein.

This recipe is featured in our Spring Anti-Inflammatory Meal Prep Guide! Grab it HERE!

Ingredients

  • 1/4 cup heavy cream (or coconut cream for dairy free)
  • 3/4 cup unsweet almond milk
  • 1/4 vanilla protein powder
  • zest from 1/2 large orange
  • 1/4 tsp real vanilla extract
  • 5-7 drops liquid stevia (to taste)
  • 4 ice cubes

Notes

*For a creamier texture, you can add 1 tsp chia seeds or 1 TBSP of almond or cashew butter. Cashew butter will give a milder flavor than almond butter.

*Make in bulk by placing all ingredients except ice cubes into a container and save in the fridge for 2-3 days until needed.

Instructions

  1. Add all ingredients into a high-powered blender.
  2. Blend on high until smooth.
  3. Adjust sweetness, if desired.
  4. Pour into glass and enjoy immediately!
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Orange Creamsicle Protein Smoothie

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The anti-inflammatory breakfast smoothie offers the fun spring flavor of orange creamsicles but without the sugar. It’s creamy but with the familiar sweet and tangy hints of orange and vanilla, while keeping you full with a serving of protein.

  • Author: Laura Brigance, MS, CHC
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 smoothie 1x

Ingredients

Units Scale

    • 1/4 cup heavy cream (or coconut cream for dairy free)
    • 3/4 cup unsweet almond milk
    • 1/4 vanilla protein powder
    • zest from 1/2 large orange
    • 1/4 tsp real vanilla extract
    • 57 drops liquid stevia (to taste)
    • 4 ice cubes

Instructions

    1. Add all ingredients into a high-powered blender.
    2. Blend on high until smooth.
    3. Adjust sweetness, if desired.
    4. Pour into glass and enjoy immediately!

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Notes

*For a creamier texture, you can add 1 tsp chia seeds or 1 TBSP of almond or cashew butter. Cashew butter will give a milder flavor than almond butter.

*Make in bulk by placing all ingredients except ice cubes into a container and save in the fridge for 2-3 days until needed.

Did you make this recipe?

Share a photo and tag us @truewell.co — we can’t wait to see what you’ve made!

Laura Brigance, MS, CHC

Author: Laura Brigance, MS, CHC

Laura is a Nutrition Specialist and Certified Health Coach with a Master of Science in Nutrition. Her goal is to help women reverse chronic inflammatory conditions by balancing blood sugar and reducing inflammation with a personalized Anti-Inflammatory Diet + Lifestyle.

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