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The Farmstyle

The Farmstyle

by Kayla Zenner

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Peanut Butter Chocolate Smoothie

August 15, 2024 · In: Breakfast, Recipes

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Perfectly creamy chocolate peanut butter smoothie that is the perfect protein packed breakfast!

Smoothies are a favorite for everyone in our house. They are super simple to throw together and can be made protein packed.

Ingredients for Peanut Butter Chocolate Smoothie

  • Frozen Banana – really helps with the creamy texture.
  • Chocolate Milk – I like to use the Fairlife Core Power for extra protein.
  • Yogurt – I love to use Icelandic Skyr or Greek yogurt for extra protein.
  • Peanut Butter – add your favorite peanut or nut butter. Can swap for peanut powder.

How to Make Peanut Butter Chocolate Smoothies

  • Combine all ingredients into a blender and blend until smooth. Add more chocolate milk to get the desired consistency.
  • If you want to get fancy (because you know you do!) paint chocolate syrup and peanut butter on the sides of your class prior to pouring your smoothie.

Share Your Experience

I would love to hear about your experience making and enjoying my Peanut Butter Chocolate Smoothie! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.

Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy cooking!

Peanut Butter Chocolate Smoothie

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Perfectly creamy chocolate peanut butter smoothie that is the perfect protein packed breakfast!
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Prep Time:5 minutes mins
Course: Breakfast, Drinks
Servings: 1
Calories: 391kcal

Ingredients

  • 1 frozen banana
  • 1/2 cup chocolate milk I like to use the Fairlife Core Power for extra protein.
  • 5 oz vanilla bean skyr or greek yogurt
  • 1-2 tbsp peanut or nut butter

Instructions

  • Combine all ingredients into a blender and blend until smooth. Add more chocolate milk to get the desired consistency.
  • If you want to get fancy (because you know you do!) paint chocolate syrup and peanut butter on the sides of your class prior to pouring your smoothie.

Nutrition

Calories: 391kcal | Carbohydrates: 49g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 196mg | Potassium: 921mg | Fiber: 5g | Sugar: 33g | Vitamin A: 204IU | Vitamin C: 11mg | Calcium: 311mg | Iron: 1mg

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By: Kayla · In: Breakfast, Recipes

About Kayla

Hi! I'm Kayla. I'm here to help inspire busy moms to get back in the kitchen and feel beautiful along the way! I'm married to my high school sweetheart and live on a farm with our two busy boys.

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LIVING OURFARM(LIFE)STYLE WHERE WE ​JUGGLE THE CHAOS OF MOTHERHOOD ONE ​KITCHEN ADVENTURE AT A TIME!

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Let’s get those goals!


Homemade maple marshmallows are super simple, deli
Homemade maple marshmallows are super simple, delicious, and made better for you with swapping regular sugar for maple syrup. 

Comment MARSHMALLOW for all the details sent to your inbox. 

INGREDIENTS
1 cup cold water
3 tbsp powdered gelatin
1 1/4 cup maple syrup
1/4 tsp salt
1 tsp vanilla extract or seeds from 1 vanilla bean
powdered sugar for dusting

INSTRUCTIONS
You will want to have everything prepped and ready to go ahead of time. Once the marshmallows are ready to pour you need to work fast as everything starts to set up quick. Make sure to have whisk attachment ready for your stand mixer or hand mixer as well.
Line an 8”x8” pan with parchment paper ensuring the paper goes up all sides of the pan. Dust with powdered sugar.
In a large bowl (I use my stand mixer) add 1/2 cup of cold water with gelatin. Mix to combine and let sit to bloom.
In a medium saucepan add 1/2 cup cold water, maple syrup and salt. Mix to combine then place over medium heat until the mixture comes to a boil. DO NOT STIR after this point as that will encourage crystallization.
Allow mixture to boil until it reaches 240F-245F, this takes 15-20 minutes so be patient. Keep an eye on the mixture during this time as it can quickly boil over and cause a mess.
Quickly pout the mixture in the same bowl as the gelatin and begin to whisk.
Once everything starts to come together add in your vanilla extract or vanilla beans.
Continue whisking until mixture has tripled in size, the bowl is cool to the touch, and when the whisk is removed the drizzle holds its shape in the bowl.
Quickly pour mixture into prepared pan. You have about 30 seconds before everything sets up too much.
Allow marshmallows to set up completely (about 4 hours).
Remove marshmallows from the pan and sprinkle with additional powdered sugar. This helps your knife from sticking too much when cutting.
Cut marshmallows into desired size with a sharp knife. Dipping each marshmallow in additional powdered sugar to prevent them all from sticking to each other.
Store in an air tight container for up to 2 weeks.


The easiest homemade english muffins.  

Comment M
The easiest homemade english muffins.  

Comment MUFFIN for all the details sent to your inbox. 

INGREDIENTS
3 cups all purpose flour
1 - 1 1/2 cups water warm
2 1/4 tsp yeast
1 tsp salt
2 tbsp sugar
cornmeal

INSTRUCTIONS
In a bowl combine warm water, yeast and sugar. Mix and allow to sit for about 5 minutes. The mixture should start to become foamy. This is how you know your yeast is activated!

Add in flour and salt. Mix until combined adding in an additional 1/2 cup water as needed to get the dough to come together. Cover and let rise for an hour or until mixture has doubled in size.

Pour some cornmeal onto a baking sheet. Set aside.

Once dough has risen pour onto a floured surface. They dough will be sticky. Gently press into a circle and divide into 8-12 segments.

Gently form each of the segments into a ball and place onto the prepared baking sheet (This helps prevent them from sticking). Repeat with each segment. Cover balls and allow to rise for an additional 25-30 minutes.

Preheat oven to 350.

Heat a skillet(or large griddle) to medium heat. Place balls into the skillet and cook for about 5 minutes per side, then place onto a clean baking sheet. Repeat with remaining balls.

Bake in oven for 10-15 minutes and enjoy!

NOTES
While baking the English muffins ins’t always necessary, I find it difficult to cook them entirely on the stove top without burning the exterior. Finishing them off in the oven has helped a ton!


Bring cozy fall flavors home with this Pecan Pie L
Bring cozy fall flavors home with this Pecan Pie Latte topped with maple cold foam. 

Comment COFFEE for all the details sent to your inbox. 

INGREDIENTS
PECAN PIE SYRUP
1 cup pecans
1 cup brown sugar
1 cup water
1 tsp cinnamon
1 tsp vanilla extract
2 tbsp salted butter

PECAN PIE LATTE
2 shots espresso
1-2 tbsp pecan pie syrup
8 oz milk

MAPLE COLD FOAM
3 tbsp heavy cream
2 tbsp milk
1 tbsp maple syrup
INSTRUCTIONS

MAKE THE PECAN PIE SYRUP
Preheat oven to 350 F.
Add pecans to a sheet pan and roast for 5-10 minutes. Watching to ensure they don’t burn.
In a sauce pan combine the roasted pecans, brown sugar, and cinnamon. Bring mixture to a boil and allow to simmer for 10-15 minutes.
Add in butter and vanilla extract, stirring to combine.
Use a fine mesh strainer to separate the pecans from the syrup and pour into an air tight container and store int the refrigerator for 2-3 weeks.
MAKE THE LATTE
In a small cup combine all the ingredients for the maple cold foam. Whisk together with a frother until mixture has thickened. Set Aside.
FOR ICED LATTE: In a large cup add ice, then pecan pie syrup, milk, and then espresso. Top with maple cold foam and enjoy!
FOR HOT LATTE: Steam milk to desired temperature. Then add pecan pie syrup and espresso to the steamed milk. Top with maple cold foam and enjoy!

Made with homemade pecan pie syrup, espresso, and creamy maple foam, this latte tastes like a slice of pecan pie, perfect hot or iced.


This BBQ Hawaiian Chicken on the Blackstone Griddl
This BBQ Hawaiian Chicken on the Blackstone Griddle is a quick and easy favorite. Juicy chicken, caramelized pineapple, and veggies tossed in sweet barbecue sauce make a meal everyone will love.

Comment RECIPE for all the details sent to your inbox. 

INGREDIENTS

1.5 lb chicken breasts cut into 1” pieces
2 bell peppers cut into 1” pieces
1 red onion cut into 1” pieces
15 oz can pineapple chunks
1/2 cup bbq sauce
salt+ pepper
INSTRUCTIONS

Preheat griddle to medium heat.
Season chicken with salt and pepper and place onto half of the griddle. Cook until no longer pink.
Add peppers, onions, and pineapple to the other half of the griddle. Cook until softened.
Pour barbecue sauce over chicken and mix to combine. Remove everything from the griddle.
Enjoy with rice or on a tortilla.

#griddlecrew #griddlenation #blackstonegriddle #thefarmstyle


ad | We don’t always get the time to go out for da
ad | We don’t always get the time to go out for date night, so lately we’ve been bringing date night home, and honestly, I think I might love it even more this way.

A grilled ribeye, crispy Japanese sweet potato fries, and a bottle of @cakebreadcellars Cabernet Sauvignon. Simple, cozy, and a little something to look forward to at the end of a long week. 

Cakebread Cellars has been crafting wines in Napa Valley for over 50 years, and you can taste that care in every sip. Their Cabernet Sauvignon is bold but beautifully balanced, the kind of wine that pairs perfectly with grilled steak and good conversation.

It’s those small rituals, setting the table, lighting a candle, pouring a glass of wine, that make home feel like the best place to be. 

Comment DINNER for all the recipe details, and don’t forget to pour a glass of Cakebread Cabernet Sauvignon alongside.


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