8 Ways to Stack Your Protein

While a scoop of protein powder is a great start, here are 8 protein add-ins so your shake doesn’t taste like a supplement drink… 

Cottage cheese — ¼ cup = 7g protein
The number one trending smoothie ingredient right now, and it earns the hype. Blends completely silky, adds zero cheesy flavor, and gives your shake a thick, cheesecake-like texture. Start with ¼ cup and work up.

Silken tofu — ¼ cup = 4 to 5g protein
Not regular tofu. Silken. It blends completely invisible — no taste, no texture, nothing. Just smooth, creamy protein. If you or someone you cook for is plant-based, this is your new best friend.

Pumpkin seeds — 2 tbsp = 5g protein
Most people never think twice about pumpkin seeds. Drop 2 tablespoons in your blender and you get 5 grams of protein plus magnesium, zinc, and iron. All blended completely smooth. Nobody will know they are there — including you.

Hemp seeds — 2 tbsp = 6 to 7g protein
One of the only plant foods with every essential amino acid your body needs. Mild, slightly nutty, disappears into any shake. Keep a bag on the counter.

Greek yogurt — ¼ cup = 5g protein + creaminess
A quick quarter cup adds protein, a subtle tang, and a thickness that makes your shake feel like a meal. Use plain and unsweetened so you control the sugar.

Nut butter — 1 tbsp peanut butter = 4g protein
Rich flavor, satisfying fat, and a real protein bump. Peanut butter edges out almond butter on protein per tablespoon. Blend with a splash of liquid first to prevent clumping.

Flax and chia seeds — 1 tbsp each = 2 to 3g protein
Lower protein than the others, but they also add omega-3s, thicken the shake, and slow digestion so you stay full longer. The multitaskers of the shake world. Grind your flax first for full absorption.

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