The Guilt-Free Shamrock Shake!

Have you been tempted to order McDonald’s Shamrock Shake? Let's try whipping up this guilt-free version at home, instead!


Guilt-Free Shamrock Shake Recipe:

This icy beverage blends Plain Greek Yogurt with protein powder, and every sip is infused with a hint of cool minty flavor. Plus, you can’t beat the pretty green hue for the perfect St. Paddy’s Day delight!


  • 1/2c. Plain Greek Yogurt
  • 1 scoop vanilla or plain protein powder (Don’t have any? Just use a full cup of Plain Greek Yogurt, which has tons of protein in it!)
  • 1/8 tsp. mint extract (or more for taste)
  • 2-3 packets Truvia (or sweetener of choice, also for taste)
  • 5-10 ice cubes (use more for a thicker shake)
  • 4-6 oz. water (use less for a thicker shake or more for a thinner shake)
  • Add some spinach for a green hue! (This is a suggestion I saw from a few of my blogger friends!)

Makes One Serving (Calories depend on Protein Powder and Yogurt- Mine was 280 calories)


Add all the ingredients to a blender and blend till it’s smooth! Now pour into a glass and enjoy your Protein Shamrock Shake! If you really don’t want to use the spinach in the shake, (which I understand) you can add green dye for the color- or just let the shake taste the way you want it without the green color. Enjoy!

Austin’s Simple Sweet Potato Wedges!

Start with 3 sweet potatoes

Cut off ends.

Cut sweet potatoes in half. Then, cut those piece in half lengthwise.

And then cut them in half lengthwise again. And again. Hello, wedges!



  • 3 medium sweet potatoes

  • 2 tbls Olive Oil

  • 1 teaspoons Stevia in the raw

  • 1.5 teaspoons salt

  • .5 teaspoon black pepper

  • 2 oz of Spicy Wholly Guacamole

Preheat oven to 500°.


Cut each lengthwise into quarters. Combine Stevia, salt and pepper in a large freezer bag then pour in the Olive Oil. If you want to save on calories, use less olive oil! Place the Potato Wedges into the bag and shake until all the wedges look well “touched” by the oil and ingredients. Arrange potatoes, cut sides down, in a single layer on rectangular cake tin. (I Cover my cake tin with Aluminum Foil first, for easier clean ups) and Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10-15 minutes or until they reach your preferred cooking level! (At this temperature they will get crispy. I like mine a little crispy!)

Enjoy with a couple friends and some Wholly Guacamole!


Nutritional Information (Per Serving)

3 servings

Calories 221

Carbohydrate 26 g

Fat 12 g

Protein 3g

Fiber 5 g







Sweet Potato Chips Recipe

Austin Here!

I have been enjoying my tastebuds recently. I have been getting into spicy foods and enjoying it! Thoroughly! I have using tapatio, spicing my foods differently and coming up with spicy recipes to enjoy in the kitchen! Here is one of the recipes that i have been LOVING recently!


  • 3/4 pound sweet potatoes
  • 1.5 tablespoons olive oil
  • 2 teaspoons Cayenne Pepper Powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • Wholly Guac Ranch Mini


Preheat oven to 425°.

Cut 3/4 pound sweet potatoes into 1/4-inch-thick slices; set aside. I use a Food Processor because it makes the slices even and thin-ish which I like better! 

Combine 1 tablespoon olive oil, 1 1/2 teaspoons Cayenne powder, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin. I add the spices into a bag first, then I add the oil and I mix. If Cayenne is too hot for you, you can swap out chili powder which tends to be more mild in spice.

Add sweet potatoes to the bag; toss gently to coat.

Cover a lightly oiled Aluminum Foil (or parchment paper) covered rectangular cake tin with a single layer of potatoes; roast, turning once, until golden and tender (about 20-25 minutes or until browned to your personal taste). Serve with Wholly Guacamole Ranch Mini cup. Enjoy!


 Nutritional Information

( Per serving)

Servings 2

Calories 200

Carbohydrate 16 g

Fat 16 g

Protein 2 g

Fiber 4 g