Warrior 1 Smoothie Recipe

Measure & Prep

Measure out almond milk, water, Greek yogurt, protein powder, almond butter, flaxseed, honey/maple, lemon juice, turmeric, and black pepper. Peel and break the banana into chunks if not already frozen. Rinse and drain spinach.

If you like a colder, thicker smoothie, use a frozen banana and frozen berries. For a thinner texture, use fresh banana or add an extra 2–4 tablespoons (30–60 ml) of water or almond milk.

Layer in Blender

Add liquids to the blender first: pour 1.5 cups almond milk and 0.5 cups cold water. Scoop in 0.5 cup Greek yogurt. This helps the blades move freely and blend evenly.

Add the spinach, frozen banana chunks, frozen mixed berries, 0.5 tsp grated ginger, 1 scoop vanilla protein powder, 1 tbsp almond butter, and 1 tbsp ground flaxseed on top of the liquids.

Sprinkle in 1 tsp honey or maple syrup, 0.5 tsp lemon juice, 0.25 tsp ground turmeric, and a pinch of black pepper.

Blend

Secure the lid and blend on medium-high for 45–90 seconds, or until completely smooth. If the mixture stalls, stop and scrape down the sides, then blend again. For a thinner consistency, add 1–2 tablespoons (15–30 ml) more water or almond milk and blend 10–15 seconds more.

Taste and adjust sweetness or acidity: add up to 1 tsp more honey/maple if you want sweeter, or a few more drops of lemon juice for brightness. Blend just long enough to incorporate any additions (5–10 seconds).

Pour the smoothie into a tall glass. If using, sprinkle 0.5 tsp chia seeds on top and garnish with a fresh mint leaf.

Serve immediately. Stir before drinking if seeds have settled.