Espresso Protein Shake

Espresso Protein Shake
Staff Writer
Espresso Protein Shake
iStock/Thinkstock

Espresso Protein Shake

This shake is a real eye-opener! Lisa Wells at CookEatPaleo recommends a pure egg-white protein powder as a smoothie additive. “This way, I know I’m avoiding refined sugars and other additives. And I can control everything that goes into my smoothie,” she says.

See our best smoothie recipes.

1
Servings
897
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup cashew milk
  • 2/3 Cups ice cubes
  • 1/2 Teaspoon vanilla extract
  • Dash of cinnamon
  • 2 Ounces espresso
  • 1/4 Cup unflavored egg-white protein powder
  • 1/2 frozen banana

Directions

Blend all ingredients until smooth. Enjoy!

Nutritional Facts

Total Fat
28g
40%
Sugar
27g
30%
Saturated Fat
9g
38%
Cholesterol
23mg
8%
Carbohydrate, by difference
72g
55%
Protein
86g
100%
Vitamin A, RAE
1075µg
100%
Vitamin B-12
5µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
42mg
56%
Vitamin E, added
9mg
60%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
1588mg
100%
Choline, total
279mg
66%
Copper, Cu
3mg
0%
Fiber, total dietary
6g
24%
Folate, total
434µg
100%
Iron, Fe
18mg
100%
Magnesium, Mg
394mg
100%
Niacin
18mg
100%
Pantothenic acid
9mg
100%
Phosphorus, P
1572mg
100%
Riboflavin
2mg
100%
Selenium, Se
38µg
69%
Sodium, Na
764mg
51%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
7µg
47%
Water
146g
5%
Zinc, Zn
14mg
100%

Hake Shopping Tip

Buy a whole Hake for your next Hake Recipe. A fresh fish should not smell fishy or have milky, opaque eyes; it should have bright red gills, firm flesh, and a fresh ocean scent.

Hake Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Hake Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.