Carrot Cake Smoothie
Start your day with all the warming, comforting spices you crave in a carrot cake! Streamline breakfast by prepping the carrots and banana the night before so, come morning, all you have to do is blend. You won’t believe this smoothie has a full serving of veggies!
Perfectly Balance Your Plate
Serve with 1⁄2 slice whole-grain bread and 1 tsp nut butter.
1 cup carrots, chopped, steamed, and chilled in advance
1 cup almond milk, or ½ cup each plain Greek yogurt and almond milk
1⁄2 small banana, sliced (fresh or frozen)
1 tspApple Pie SpiceorCinnamon
2 tbsp quick oats
- In a blender, combine all ingredients. If you like it thicker, add ice cubes; for a thinner consistency, add water. Blend until smooth and pour into a tall glass.
Per serving: Calories 300, Fat 6 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 540 mg, Carbohydrate 42 g (Fiber 9 g, Sugars 16 g), Protein 24 g.
Freeze almond milk or yogurt as ice cubes ahead of time to help keep the smoothie icy cold when blending and provide a thicker consistency.