Happy Humpday!
I’m only about 36 hours away from being on summer break from school and I can. not. wait.
This week has been nuts, but I’ve been prepping my meals like it’s my job (it should be, that would be an awesome…) and staying on track with my health goals. Every morning after my workouts I’ve been making this smoothie and it’s such a treat. After reading an article on Lauren Conrad’s blog about how we may be putting too much fruit/sugar in our smoothies, I decided to incorporate some vegetables. I usually do some sort of green, like spinach or kale, but this time I tried carrots! They’re naturally sweet and crazy for you, plus I don’t really eat them otherwise. Breakfast seemed like a good opportunity for me to squeeze them in!
This recipe is customizable to suit your tastes, but this is my preferred ratio and the perfect combination for a healthy, creamy and sweet treat!
Carrot Cake Smoothie
2 large carrots, chopped into small pieces
small handful of walnuts (+ a couple more for toppings)
1/2 frozen banana
1 scoop vanilla protein powder (optional, i’d recommend a natural sweetener if omitting)
1/2 cup of dairy-free milk (i use unsweetened vanilla almond)
1 tbsp. shredded coconut (+ more for topping)
1. Place all ingredients in a blender or food processor.
2. Blend until smooth (may add more milk or water to get things going). Pour into glass and top with extra walnuts + coconut. Enjoy!
