Name: Peanut Butter and Spinach Shake
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups spinach (washed and spin-dried); ½ cup gluten-free rolled oats (I used Trader Joes’ rolled oats); 2 Medjool dates (pitted); 1 teaspoon chia seeds; 1 frozen banana; 1 cup ice; 2 cup filtered water; 1 heaping tablespoon unsweetened peanut butter; 1 teaspoon cocoa nibs

Peanut Butter and Spinach Shake

July 24, 2016

This vegan Peanut Butter and Spinach Shake is a great way to start these hot and humid days of summer. Made with superfoods like chia seeds, rolled oats and cacao nibs and ready in less than 10 minutes. Make it for a quick on the go breakfast or as an afternoon healthy snack to satiate your sweet cravings.

Yields: glasses

Prep Time: 10 mins

Total: 10 mins

Hi there friends! How is your Sunday going?

This post is sponsored by MaraNatha Butters. All thoughts and opinions are my own.

Overhead view of a glass of Peanut Butter and Spinach Shake with a spoonful of peanut butter on the side

I am just popping in with a quick, refreshing, and healthy Peanut Butter and Spinach Shake recipe. We have been drinking variations of this recipe almost every morning this summer. I said ‘variations’, because I sometimes swap the banana with another fruit or mix of fruits. Basically with whatever I have in the fridge. In terms of peanut butter, I recommend using one that is sugar-free as you are already using dates to sweeten the shake. I used MaraNatha’s organic peanut butter. It is super silky and smooth.

Two glasses of Breakfast Shake with a spoonful of peanut butter on the side

Two glasses of smoothie with bananas, dates and a spoonful of peanut butter

Photography and Styling:

I used my 50mm f/1.4 lens (see all my gear here) to take all these photographs. I took them right after we were done with shooting the video so it was a very quick shoot. I had to remix them in the blender one more time, because as they sat their texture started changing. I also kept the styling to a minimum as I wanted to make it about the drink. In terms of props, I used these glasses I bought from CB2. I love how thin and light they are.

Like I mentioned earlier, this was my first video of the year. In the past I made some other videos, but quite frankly I had no idea what I was doing. I still cannot say that I do, but I am learning. I kept this video under a minute so that I can share it on Instagram as well. Also, they say most people do not watch videos if it is longer than a minute. If you are following me on Snapchat, you may have seen me using my new C-Stand. I am still learning how to use it, but I can safely say that it definitely saved my life when doing the overhead shooting part of this video. If you want to see how I use it in my videos and photography, follow me on Snapchat.

Do you want to buy these photos? Thank you! Please visit my Picture Pantry library to see these and all my other photos that are available for sale.

Peanut Butter and Spinach Shake

By Aysegul Sanford

Yields: glasses

Prep Time: 10 mins

Total Time: 10 mins

Print Recipe

Ingredients

2 cups spinach washed and spin-dried
½ cup gluten-free rolled oats I used Trader Joes’ rolled oats
2 Medjool dates pitted
1 teaspoon chia seeds
1 frozen banana
1 cup ice
2 cup filtered water
1 heaping tablespoon unsweetened peanut butter
1 teaspoon cocoa nibs

Instructions

Place all the ingredients (except cocoa nibs) into a blender. Blend in high speed until smooth.
Pour into glasses and sprinkle with cocoa nibs.
Serve immediately.