Carrot Cake Smoothie
THE WHY BEHIND THIS RECIPE
This one is simple: I LOVE carrot cake more than anything, so this is how I have carrot cake for breakfast. It tastes like fall and it’s blood sugar friendly and packed with fiber, protein and sneaky micronutrients.
Yields: 1 serving
Total time: ~5 minutes
WHAT YOU NEED
1 cup raw carrots
1 cup frozen cauliflower rice
1/4 cup vanilla protein powder - I love using Be Well Vanilla Plant-Based protein powder.
1 tbsp flax seeds
1 tbsp chia seeds
1-2 tbsp almond butter
1 1/2 tsp cinnamon
1/2 tsp cardamon
1/4 tsp nutmeg
1-2 cups unsweetened vanilla almond milk - my go-to brands are Malk or Three Trees
I really recommend a vanilla almond milk here, but if you don’t use vanilla almond milk, add 1 tsp vanilla to the smoothie or vanilla bean to the smoothie
2-3 cubes of ice
HOW TO DO IT
Combine everything into a blender, top with walnuts and shredded carrots and dance around your kitchen while you drink it.
SWAPS, TIPS, TRICKS
TRICKS
If you are hungry in less than 4 hours, increase your protein and fat next time you make this smoothie.
Nutritional Info
Per serving, makes about 6 servings
Calories: 498
Carbohydrates: 38g
Fiber: 25g
Net carbs: 13g
Protein: 29g
Fat: 25g
Sodium: 614g
Sugar: 9g
