How to Find the Best Blender for Smoothies and Shakes

In this post, we try to find the best blender for smoothies and shakes.Blenders are normal kitchen appliances and they are commonly used in almost every home. When new models come out, they do not necessarily hit the news unless there is some special kind of special feature that is out of the ordinary and is expected to change the way we make smoothies and milkshakes. In this case, there is a high chance that this particular new model will warrant quite a high price tag. But of course, most of the time, we just need a high quality model that will blend everything properly and allow us to make a consistent smoothie or milkshake. To help you find the best blender for smoothies, we have done a lot of research and written the detailed result below.

The Top-Rated Smoothie Mixers

The Ninja Professional NJ600 tops this list and it genuinely is one of the best models that you’ll ever get the chance to use. On top of that, the $100 price tag is not too high and will be considered by some people to be a bargain. This will be able to do lots of different jobs but will perform brilliantly in some but not great in others. In our opinion, it would be the best blender for protein shakes, making smoothies and anything that involves crushing ice.

It does this perfectly and has a fantastically powerful motor that will allow you to do lots of different jobs. However, when making things like a puree, it might not yield excellent results in terms of uniformity. The overall quality of this blender is impressive because it seems to be quite durable and the best part is that you will also be able to remove the blade for cleaning.

The PBB225 by Waring Pro is another high quality model that is fighting to be labeled as the best blender for smoothies. In my opinion Waring Pro is an excellent manufacturer and one that is well known for the quality of its appliances. When compared to the Ninja Professional NJ600, this even made far better puree. I think it performs perfectly if you want to do different jobs with it.

The protein shakes and smoothies will be mixed fantastically well. Considering the fact that this model is made by Waring Pro, I would not have any questions about the durability. On top of that, the model is simple to assemble and certainly very easy to use.

The Kitchen Aid Diamond blender is the final recommended model. This looks decent but is available to buy in a huge range of colors (15 to be precise). This can be highly appealing to some customers who all have their own personal likes and dislikes. Aside from the appearance, the blender function is pretty impressive too.

It has 5 different speed settings but the unique thing is that this smoothie blender will start the motor slowly. This will pull the ingredients towards the blades followed by an increase of speed to crush the ingredients. Most similar models are great at blending smoothies and protein shakes because they are great at crushing ice and other hard ingredients. However, they fail short when crushing things like seeds and nuts.

This Kitchen Aid Diamond blender satisfies this aspect too as using a higher setting will sort this problem out. The only problem is that this smoothie mixer will cost you up to $150 but what can you expect from a model that performs like the best blender for smoothies, protein shakes and almost every other drink type.

Apple Pie Overnight Oats

Spring is approaching quickly and I was inspired to create this “Apple Pie” overnight oats to celebrate the new season.

Overnight oats is one of my favorite breakfasts and I probably have it at least three times a week. I love it because you make it the night before and in the morning a beautiful bowl of oatmeal is sitting in your fridge waiting for you!

The other great thing about overnight oats is that you can create so many different flavors using various spices, fruits, nut butters, or in this case apple spread!

I spotted this apple spread at my local grocery store and I was very surprised to see this type of product in the regular grocery store. I was even more surprised when I looked at the list of ingredients and found that there was no added sugar. The price was also very reasonable so I went out on a limb and bought it.

When I got home I stared at this container of apple goodness and was wondering what to do with it. Then it hit me: the thick consistency would go great in a bowl of overnight oats and the flavor would give a fall spin to the dish.

For overnight oats, you need old-fashioned oats, some type of liquid, a thick binder like yogurt, applesauce, or a mashed banana, and a pinch of salt. That is the base, and I added the “apple pie” inspired which were the apple spread, cinnamon, chopped apple, and all spice.

The mashed banana adds natural sweetness to the oatmeal along with the apple spread. I still added Greek yogurt to the mix because I like the added protein. For the spices, feel free to add as much or as little as you like. I added a sprinkle of each.

And that is how apple pie overnight oats was born. Now, go make it for breakfast tomorrow! On another note, if you’re looking for a tasty dessert that makes use of oats, have a look at these yummy oat and banana cookies.

Apple Pie Overnight Oats


  • 1/3 cup of oats
  • 1/2 of a mashed ripe banana
  • 1/4 cup of plain non-fat Greek yogurt
  • 3 tablespoons of apple spread
  • 1/3 cup unsweetened vanilla almond milk
  • 1/2 tablespoon of chia seeds
  • Half of an apple chopped
  • Pinch of salt
  • Dash of cinnamon
  • Dash of all spice


  • Mash the banana with a fork.
  • Add oats, yogurt, apple spread, milk, chia seeds, salt, and spices to the banana.
  • Chop the apple into small pieces.
  • Stir apple into the oatmeal mixture.
  • Cover and place in the fridge overnight.
  • In the morning, stir and add any desired toppings.

Oat and Banana Cookies with Coconut Almonds

These cookies taste delicious and are quite easy to bake.I am always on the lookout for clean dessert recipes. I probably bake 3-4 times a week because I have such a sweet tooth, but also because it’s so much fun creating clean versions of normally sugar-filled and calorie-filled desserts.

One go-to recipe for when I don’t have a lot of ingredients on hand is the oat and banana cookie. Oatmeal and bananas are the secret to quick, easy, and of course clean cookies. The oats act as the flour, and the banana acts as the sweetener.

There are endless possibilities when it comes to what you can add to the cookies. I usually add a nut like pecans, walnuts, or almonds, and a dried fruit like raisins or dried cranberries. You can also add a scoop of protein powder! In that case, an extra banana is needed. There is so much room for experimentation with these cookies, so feel free to go wild!

Today I decided I wanted to make a simple version of the cookie. I found these awesome coconut almonds at Walmart the other day, and I thought they would go great in these cookies. Some shredded coconut would also be great, but I did not have any in the pantry.

I have stumbled upon a lot of different recipes for oat and banana cookies. I decided to put my own spin on it by grinding up the oats into flour. You can also purchase oat flour, but it is so easy to throw oats in the blender and make your own. After I grind the ½ cup of oats up, I add a ripe banana (moderate brown spots) to the blender. The blender may not be able to fully incorporate the dough so take it out and mix with your hands.

Transfer the dough to a bowl and add another 1/2 cup of oats and mix well. Then, add your desired toppings. For nuts, I usually do 1/4 cup and for dried fruit a bit less than that. I like doing half oat flour and half whole oats because the oat flour helps everything bind together nicely, while the whole oats have a good texture. I also added a dash of cinnamon and a pinch of baking powder. The dough will make 4-5 cookies. If you want more just double or even triple the recipe. I personally like having small batches.

Line your baking sheet with parchment paper and throw the cookies into a preheated 350-degree oven for 15-20 minutes. You know they are done when the oats have a light golden brown hue. Let cool and dig in!

Oat and Banana Cookies with Coconut Almonds


  • 1 cup of oats
  • 1 ripe banana
  • 1/4 cup of coconut almonds or any other nut
  • Pinch of cinnamon
  • Dash of baking powder


  • Preheat oven to 350 degrees Fahrenheit
  • Blend 1/2 cup of the oats in a blender until a fine flour consistency is reached.
  • Add the banana in pieces to the blender and blend until incorporated, you may need to take out and mix with your hands.
  • Transfer dough into a bowl and add remaining ingredients.
  • Place heaping tablespoons of dough onto a baking sheet lined with parchment paper.
  • Flatten cookies with the back of a spoon.
  • Bake for 15-20 minutes, until golden brown.

Healthy Chicken Salad

This chicken salad is healthy and perfect for school or work.With the start of February, I thought it would be great to post a lunch recipe for school and work. Packing your lunch is a great way to ensure that you are eating a healthy, balanced meal. The key is to make most of your lunch the night before, so that you are not rushing in the morning.

I have a few go-to recipes for packed lunches. I usually make some type of egg, tuna, or chicken salad the night before, then assemble into a sandwich or wrap the next day. You can make a big batch of whatever salad you’re making and have it for the whole week. Planning meals ahead of time is crucial for sticking to a healthy diet. Try to have a source of protein, some whole grains, a vegetable, and a simple carbohydrate like fruit. This will give you energy to power through the rest of the day.

This great clean-eating chicken salad is an excellent packed lunch for work or school. It’s so simple to throw together and tastes like a restaurant style chicken salad. The best part is that instead of mayo, it is made with protein-rich Greek yogurt. This replaces the fat and calories of the mayo while adding key nutrients.

I started with two chicken breasts and baked them in the oven. You can cook them on the skillet if you prefer. I like getting the individually packaged breasts because I only use what I need.

Cook the chicken and let it cool completely before mixing with the other ingredients. Once cooled, shred with your fingers or a fork into bite-sized pieces. Now, you can start mixing and preparing the rest of the salad.

Wash all the veggies and chop into bite sized pieces. If you don’t have parsley on hand, use dill or even cilantro. This recipe is very easy to customize to your liking. I really like using a yellow pepper because it has a fresh, slightly sweet taste, and it adds crunch.

A red onion could replace the scallions, but I like the taste of the scallions in this recipe. Chicken salad is a great way to get your vegetables without even realizing it. This recipe would be great for kids’ lunches as well, to get them the vitamins and nutrients they need.

It’s good to mix the liquid ingredients first so that everything incorporates well. I mixed the Greek yogurt, Dijon mustard, lemon juice, salt and pepper together first before I added the other ingredients.

Shredding the chicken is better than just dicing it, in my opinion, because it gives it more of a homemade feel. Let the prepared chicken salad cool in the fridge for at least 30 minutes so that all the flavors can intermingle.

I like mine on toasted Ezekiel bread with lettuce and tomato. It would also be great in a whole-wheat wrap! The recipe makes about 3 servings depending on how much you can pile on to your sandwich.

This protein packed lunch will keep you energized for the rest of the day and help you to avoid that afternoon slump. If you are a traditional chicken salad fan like I am, this recipe is a great healthy swap. You won’t be able to tell the difference taste wise, but you’ll feel better knowing that it’s made with great ingredients.