Carrot Cake Smoothie
We all love smoothies for breakfast for a reason! They’re incredibly quick to mix up, they’re portable, they taste like a milkshake, and you can meet your nutritional needs for the morning while packing in your first vegetable of the day. With all the flavors of traditional carrot cake, this smoothie calls for leftover cooked carrot, but in a pinch, raw carrot does just as well.
- 2-6 leaves mild-tasting lettuce such as butter lettuce or romaine
- 1 large cooked carrot cut into chunks
- 1 tablespoon fresh lemon juice
- ½ cup fresh or frozen pineapple chunks
- 1 tablespoon unsweetened shredded coconut
- 2 tablespoons raw walnut pieces
- 1 ½-inch piece fresh ginger peeled
- 1 tablespoon xylitol coconut sugar, or other dry sweetener of choice; or 7-10 drops liquid stevia
- 1 teaspoon ground cinnamon
- 1 scoop plain or vanilla protein powder I like SunWarrior or Growing Naturals*
- 1 cup unsweetened almond rice, cashew or other non-dairy milk of choice
- 2-5 ice cubes optional
Combine all ingredients except the ice in a high-speed blender and blend until perfectly smooth, scraping down the sides a few times if necessary. If you use fresh fruit, you may wish to add a few ice cubes to achieve a colder, thicker smoothie texture. Pour the smoothie into a large glass and garnish with a sprinkle more of cinnamon, if desired, or transfer to a thermal mug and take it on-the-go.
Depending on the protein powder you use, this recipe can be grain-free and/or soy-free.
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