1 cup frozen raspberries

1 cup frozen strawberries

1 serving collagen peptides or your preferred protein powder (1–2 scoops depending on the brand)

1 tablespoon all-natural peanut butter

¾ cup unsweetened almond milk (or light coconut milk), plus more as necessary

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Add the frozen raspberries, frozen strawberries, protein powder, peanut butter, and ¾ cup almond milk into a blender.
Blend on high until smooth and creamy.
If the smoothie is too thick, add more almond milk, a tablespoon at a time, until you reach your desired consistency.
Pour into a glass and enjoy immediately.

If you prefer a sweeter smoothie, add a Medjool date, honey, or maple syrup to taste.

For extra creaminess, consider adding a tablespoon of Greek yogurt or a frozen banana.

For a nut-free version, substitute peanut butter with sunflower seed butter or tahini.

This smoothie is best enjoyed fresh, but leftovers can be stored for up to 24 hours in the fridge. Stir or blend again before consuming.