Becoming Sugar-Free ~ Shamrock Shake

My fellow nutritionist Katie Stewart created this super-healthy and sweet mint shake for St. Patrick’s Day. I decided to adapt it to provide a low-carb option by using chia seeds as a banana replacement and monk fruit to reduce the carbs while keeping all of the creamy flavour. I drink the higher-carb version on days when I need extra energy—great for gym days—and the lower-carb version the rest of the time. By keeping my morning drinks sugar-free, I have greater mental focus and improved
moods throughout my workday.


1½ cups unsweetened coconut or cashew milk
2 tablespoons ground chia seeds (or 1 large banana)
½ avocado, peeled and pitted (or ½ cup frozen avocado chunks)
½ cup packed baby spinach
1 tablespoon collagen or vegan protein powder
¼ teaspoon pure monk fruit extract (or 1 tablespoon raw honey)
1 teaspoon Hawaiian spirulina or chlorella powder
½ to 1 teaspoon pure mint extract
Pinch of unrefined pink salt
1 tablespoon pumpkin seeds
or hemp hearts, for serving (optional)


1. Place all ingredients, except the pumpkin seeds, in a highspeed blender, and blend until smooth.

2. Adjust sweetener and thickness, if desired. Pour into 2 glasses. Top with the pumpkin seeds, if using.

No Sugar Added Option: Use pure monk fruit extract.
Vegan Option: Use vegan protein powder and omit the honey.

Makes 2 servings.

This recipe can be found in my 4th book, Becoming Sugar-Free on page 149.

Grab your copy here!

Excerpted with permission from Penguin Canada from the book Becoming Sugar-Free: How to break up with inflammatory sugars and embrace a naturally sweet life by Julie Daniluk. All rights reserved.


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