--- title: "Think Beyond the Smoothie" entity: "blog" canonical_url: "https://www.saskatoonnaturopathic.com/blog/think-beyond-the-smoothie" markdown_url: "https://www.saskatoonnaturopathic.com/llms/blog/think-beyond-the-smoothie" lastmod: "2026-09-29T12:42:50.000Z" --- Protein powder doesn’t have to mean another smoothie. With a little creativity, it can be an easy way to add more protein to everyday meals and snacks. Try stirring it into a quick yogurt bowl, especially if you use a dairy-free yogurt that may be naturally lower in protein, or turn it into dairy-free protein ice cream, a high-protein banana loaf, or simple protein pancakes. While many high-protein products on the market rely on dairy- or whey-based proteins, many of our patients prefer PurePaleo Vanilla Protein Powder as a well-tolerated alternative. Looking for a little inspiration? Below is a collection of tried, tested, and true protein-packed recipes from our office —simple ideas you can actually use in your everyday routine. Dairy-Free Protein Yogurt Bowl Ingredients • ½ cup plain Riviera Greek-style oat yogurt • 1 scoop Pure Paleo protein powder • ½ cup berries • 1 tbsp chopped walnuts or almonds Stir the protein powder into the yogurt, then top with berries and nuts. Estimated macros: 295 calories | 29 g protein | 24 g carbs | 10 g fat Berry Chia Protein Oatmeal Ingredients • ½ cup dry oats • 1 scoop Pure Paleo protein powder • 1 tbsp chia seeds • ½ cup berries • 2 tbsp Riviera oat-based Greek-style yogurt • Water for cooking Cook the oats and let them cool slightly before stirring in the protein powder and chia seeds. Top with the berries and yogurt. Estimated macros: 360 calories | 30 g protein | 45 g carbs | 9 g fat Maple Sunflower Protein Rice Cake Ingredients • 1 plain rice cake • 1 tbsp sunflower butter • ¼ scoop PurePaleo protein powder • 1 tsp maple syrup Mix the sunflower butter, protein powder and maple syrup into a spread. Add a few drops of water if needed, then spread it over the rice cake. Estimated macros: 170 calories | 9–10 g protein | 18 g carbs | 9 g fat Chocolate Zucchini Protein Muffins Ingredients • 1¼ cups blanched almond flour • ½ cup Pure Paleo Protein powder • ⅓ cup unsweetened cocoa powder • 1 tsp baking soda • ½ tsp kosher salt • 1 large egg, lightly whisked • ⅓ cup maple syrup • ¼ cup unsweetened applesauce • ¼ cup creamy almond butter • ¼ cup unsweetened non-dairy milk • 1 tbsp olive or coconut oil • 1 tsp vanilla extract • 1 cup shredded zucchini, excess water squeezed out • ⅔ cup chocolate chips Instructions 1. Heat the oven to 400°F and line a 12-cup muffin pan. 2. Shred the zucchini and squeeze out the excess water. 3. Whisk together the almond flour, protein powder, cocoa, baking soda, and salt. 4. In another bowl, mix the egg, maple syrup, applesauce, almond butter, milk, oil, and vanilla. 5. Combine the wet and dry mixtures, then fold in the zucchini and chocolate chips. 6. Divide among 12 muffin cups. Bake for 22–25 minutes, until a toothpick comes out mostly clean. Let cool. For 12 muffins, each muffin is approximately 215 calories, 9 g protein, 18 g carbohydrates, and 14 g fat. Ninja Creami Vanilla Protein Ice Cream Ingredients • 1 ½ cups milk (or dairy free alternative), plus 2 tbsp • 1 serving vanilla pure paleo protein powder, about 39 g • 1 ½ tbsp sugar-free vanilla instant pudding mix • ½ tsp vanilla extract • Pinch of salt Instructions 1. Add all ingredients to a Ninja Creami pint container. 2. Mix or whisk until completely smooth and the protein powder and pudding mix are fully dissolved. 3. Cover and freeze for at least 24 hours. 4. Process in the Ninja Creami using the Lite Ice Cream setting. 5. If the texture is crumbly or powdery after the first spin, add a small splash of milk and re-spin until creamy. Serving size: approximately ½ cup | 70 calories | 11 g protein | 4 g carbohydrates | 0 g fat Protein Banana Bread Ingredients • 1 ½ cups white spelt flour or oat flour • ½ cup pure paleo protein powder, about 60 g • 1 tsp baking soda • ¾ tsp baking powder • ¾ tsp salt • ½ tsp cinnamon • 1 ½ cups mashed ripe banana, about 3–4 bananas • ½ cup Greek yogurt or additional mashed banana • ½ cup honey, agave or pure maple syrup • ⅓ cup oil or water • 2 tsp pure vanilla extract • Optional: chocolate chips, chopped walnuts or shredded coconut Instructions 1. Preheat the oven to 350°F (175°C). 2. Lightly grease or line a loaf pan with parchment paper. 3. In a large bowl, whisk together the flour, protein powder, baking soda, baking powder, salt and cinnamon. 4. In a separate bowl, combine the mashed banana, Greek yogurt, honey/maple syrup, oil or water, and vanilla extract. 5. Add the wet ingredients to the dry ingredients and stir just until combined. Avoid overmixing. 6. Fold in chocolate chips, walnuts or coconut if desired. 7. Pour the batter into the prepared loaf pan and smooth the top. 8. Bake for approximately 45–60 minutes, or until a toothpick inserted into the centre comes out mostly clean. 9. Allow to cool before slicing. Serving size: 1 slice (1/12 of loaf) | 185 calories | 7 g protein | 24 g carbohydrates | 7 g fat | 2 g fiber | 12 g sugar Banana Bread Baked Oats Ingredients • ½ ripe banana (50 g) • ½ cup oats (40 g) • 1 scoop vanilla pure paleo powder • ¾ tsp baking powder • 1 tbsp maple syrup or agave syrup, optional • ⅓ cup unsweetened plant milk, such as almond milk • Cinnamon, to taste • Pinch of salt • Optional toppings: dark chocolate chips, pecans, sliced banana • Optional for serving: yogurt Instructions 1. Preheat oven to 350°F. 2. Add the banana, oats, protein powder, baking powder, maple syrup, plant milk, cinnamon, and salt to a blender. 3. Blend until smooth. 4. Pour into a lightly greased oven-safe dish. 5. Add any desired toppings, such as dark chocolate chips, pecans, or sliced banana. 6. Bake for 20–25 minutes, or until the edges and top are golden brown. 7. Allow to cool for a few minutes so the baked oats can set. 8. Top with yogurt or Cool Whip if desired. Serving size: 1 baked oat portion | ~380 calories | ~30 g protein | ~55 g carbohydrates | ~6 g fat | ~5 g fiber | ~19 g sugar Macros include 1 tbsp maple syrup and do not include optional toppings.