Sweet Recipes

CRUSH IT! Café: Katie Anne's Smoothie

CRUSH IT! Café: Katie Anne's Smoothie

It's time for another Crush It Cafe recipe, this time from Core sponsored athlete Katie Anne! This is one of her go-to recipes as it's a quick and delicious smoothie with tons of protein and added fiber! 

To make the smoothie, either watch the YouTube video below or continue reading from here for a detailed look including step-by-step instructions and a breakdown of the ingredient list.



  • 1 cup of non-sweetened vanilla almond milk 
  • 40-45g of whey isolate protein powder (PRO Chocolate Decadence)
  • 1 drop of either liquid stevia or sucralose 
  • 1 teaspoon of almond extract
  • A pinch of salt to taste
  • 100g of frozen bananas
  • 15g or 3 tablespoons of dark chocolate cocoa powder
  • Approximately 30 ice cubes or 5 cups of ice


1. Put your blender on a scale and zero the scale out. This way, you can measure right inside the blender, which makes the entire process easier and more efficient. 

2. Add 1 cup of vanilla non-sweetened almond milk. Feel free to add a bit more or less depending on your desired consistency

3. Add 1 drop of either liquid stevia or sucralose

4. Add 1 teaspoon of almond extract

5. Add a pinch of salt

6. Add 100 grams of frozen bananas

7. Add 40-45g of Core ISO (I used chocolate decadence as it goes very well with banana flavor profiles, also works great with coffee flavors)

8. Add 15 grams or 3 tablespoons dark chocolate cocoa powder. This actually adds quite a bit of fiber to the recipe as each tablespoon contains 2 grams of fiber, so the cocoa powder alone gives us a full 6 grams of fiber in our recipe.

9. Add approximately 30 ice cubes or about 5 cups of ice. Again, you can add less or more depending on the consistency you’re looking for with your smoothie.

10. Now blend your smoothie for approximately 5 minutes or until you reach your desired consistency. Serve in a large cup and enjoy!



Serving size = 1 bowl

367calories, 44g Protein, 37g Carbohydrates, 6g Fat
*makes 1 serving*


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Recipe created by Katie Anne Church

Instagram: @katieanne100

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