Premier Protein contains problematic seed oils (canola, sunflower, soybean) and artificial sweeteners that promote inflammation. This clean DIY version uses grass-fed whey protein and coconut oil instead of seed oils, with organic stevia replacing artificial sweeteners for a truly nourishing high-protein shake.
Based on: Premier Protein
· Makes approximately 20 servings
· Serving: 1 scoop (35g powder) mixed with 10-12 fl oz liquid
Why This Recipe is Seed Oil Free
Commercial Premier Protein from Premier Protein often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic grass-fed whey protein isolate
600g (about 21 oz) · Vital Proteins Collagen Peptides or Ancient Nutrition Bone Broth Protein
Primary protein source providing 30g complete amino acid profile per serving
Natural emulsifier for smooth blending, replacing synthetic mono and diglycerides
Himalayan pink salt
2g (about 1/2 teaspoon) · Redmond Real Salt
Natural electrolyte balance and flavor enhancement
Instructions
Step 1. Measure 600g organic whey protein isolate into a large mixing bowl. Use a kitchen scale for accuracy as protein powders vary greatly in density. Sift the protein powder through a fine mesh strainer to break up any clumps that could create texture issues in the final mix.
Step 2. In a small bowl, combine 4g stevia extract powder with 2g Himalayan salt. Mix thoroughly with a fork to distribute the stevia evenly - pure stevia extract is extremely concentrated and must be well-distributed to prevent sweet spots in individual servings.
Step 3. Add 40g raw cacao powder to the protein. Whisk vigorously for 2-3 minutes to ensure even chocolate distribution throughout. Raw cacao can clump easily, so thorough mixing at this stage prevents uneven flavor in individual shakes.
Step 4. Melt 60g coconut oil gently (if solid) and let cool to room temperature. While still liquid, drizzle slowly over the protein mixture while whisking continuously. This creates tiny fat particles throughout the powder rather than clumps. Add 20g vanilla extract and mix until fully incorporated.
Step 5. Finally, add 20g psyllium husk powder and 10g sunflower lecithin. Mix thoroughly for 3-4 minutes until completely uniform. Psyllium is crucial for texture - it expands when wet to create the creamy mouthfeel that replaces carrageenan in the commercial version.
Step 6. Transfer to an airtight glass container with a tight-fitting lid. Label with date and mixing instructions. To use: Add 1 scoop (35g) to 10-12 oz cold water, unsweetened almond milk, or coconut milk. Blend for 30 seconds or shake vigorously in a shaker bottle for 1 minute. Let sit 2-3 minutes for psyllium to fully hydrate, then shake again before drinking. The texture will be similar to the commercial version but cleaner.
Storage
Store in airtight container in cool, dry place for up to 6 months. Coconut oil may cause clumping in warm weather - shake container before scooping. No refrigeration needed.
Cost Comparison
Cost per serving (homemade)$0.34
Cost per serving (store-bought)$2.50
Savings86%
Higher upfront ingredient costs pay off quickly due to bulk quantities. Most ingredients last for multiple batches, making long-term cost per serving very low compared to commercial convenience.