Vegan Shamrock(ish) Shake

Confession: I am a sucker for a limited time offer. (or LTO as they’re called in this Time Magazine article ).

I am their target audience. To me, fall means Pumpkin Spice lattes. Christmas isn’t Christmas without a McRib and Egg Nog Milkshake. And in early Spring, I have to have a Shamrock Shake.

I like to think its because I don’t visit Starbucks and McDonalds every day that these Seasonal items find themselves on my calendar. I’ve just named the two times a year I eat at McDs. So, when I do go its for something “special”. Or maybe it’s just because THEY ARE DELICIOUS. Whatever the reason, it happens.

But this year, I gave into my Shamrock Shake craving too early in the season. My husband had gone off skiing in France for a week with some friends leaving me at home alone with the baby. I love my little girl. But, around day 4 I lost it. We’re lucky that a Shamrock Shake was the worst casualty. So anyways, I found myself needing another hit a few weeks later. Since one shake is my annual limit, I thought I’d experiment with a healthy vegan version. And it turned out pretty great. It’ll never match a true Shamrock Shake in a blind taste test. But, its delicious in spite of lacking the McDonalds sickly sweet syrup (or because of it).



Vegan Shamrock(ish) Shake
Serves 2 (or one person who is very hungry after running with a baby jogger)
2 frozen bananas (peeled and chunked)
1 big handful of spinach
1 small handful of mint leaves

2 cups almond milk
1/4 tsp vanilla extract

1 can full fat coconut milk (chilled in the fridge for at least 4 hours before using)
1/2 tsp vanilla extract
2 Maraschino cherries

Open the can of coconut milk and scoop the thick cream from the sides into a bowl. Discard the watery milk or save for another purpose. Add the 1/2 tsp vanilla extract. Whip on high for several minutes or until stiff peaks form.

Blend together the frozen bananas through the 1/4 tsp vanilla extract until desired consistency 1-2 minutes.

Pour into glasses. Top with coconut whipped cream and cherries.

And check out my pal’s blog for more delicious & healthy St Patricks day fare.
The Culinary Enthusiast

And…. Six Months!


Carrot Cake Smoothie

Y’all, this turned out surprisingly well.  Really, really good, actually.  I’m not going to lie and say “it tastes just like Carrot Cake”.  But, for a healthy smoothie, it’s pretty darn good.  I think it’s the little bit of Greek Yogurt that does it.  It just hints of a cream cheese frosting.

Seriously, try it.  I think you’ll be as pleasantly surprised as I was.

Carrot Cake Smoothie

  • 2-3 medium carrots (peeled and chopped)  Is peeled the right word?
  • 1 cup Almond Vanilla milk
  • 1 frozen banana (chopped into 1″ slices)
  • 1 Tbsp Chia seeds or powder
  • 1/4 cup Greek Yogurt
  • 1/2 tsp Coconut Oil
  • 1/2 tsp Vanilla
  • Dash Cinnamon
  • Handful of ice cubes

  1. Throw all ingredients (but only 1/2 cup of Almond milk) into a blender.
  2. Whirl
  3. Add the rest of the Almond milk until you reach the consistency you want.

Pretty good, right?  A perfect cool treat after a run.