About the Recipe

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.


Melanie Thomas

With training in multiple modalities including holistic nutrition, iridology, and electrodermal screening Melanie is equipped to help her clients along the path to optimal health.


The Recipe

Shamrock Shake 2.0

Prep Time:
2 mins
Cook Time:
Melanie Thomas
Total Time:
5 mins

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)
1/8 tsp Do 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.