CARROT CAKE SMOOTHIE #drink #smoothie #carrot #party #healthy

CARROT CAKE SMOOTHIE #drink #smoothie #carrot #party #healthy

They have been my go-to sound crunchy nibble as far back as school, and I consistently hurl them in everything from soups to smoothies to my preferred singed rice. No stripping required.

Almost certain that a little, innocuous little pack of infant carrots brought forth the nearest thing to a "battle" that Kathryne and I had as flat mates during our month in Austin.

She was dismayed that I would purchase infant carrots, considerably less appreciate eating them, and went off on her soapbox about how they are the watered-down, less-tasty, lower-quality, precisely formed partner to their full-sized namesakes.

She can will in general be really stubborn about her vegetables, so I chose to simply release it. And afterward accomplish the develop thing and, you know, keep biting on my infant carrots around the house for a long time.

CARROT CAKE SMOOTHIE #drink #smoothie #carrot #party #healthy

Also try our recipe : Grapefruit-Ginger Bourbon Sour #drink #cocktail #party #easy #smoothie

INGREDIENTS:

  • 1 medium banana, peeled, diced and frozen
  • 1 cup diced carrots* (about 2 medium-sized carrots), peeled if you’d like
  • 2/3 cup almond milk
  • 1/2 cup plain or vanilla Greek yogurt
  • 2 teaspoons maple syrup (or your desired sweetener)
  • 1/4 teaspoon ground cinnamon
  • pinch of ground ginger
  • pinch of ground nutmeg
  • optional toppings: extra grated carrots, toasted coconut, toasted walnuts

DIRECTIONS:

  1. Add all ingredients to a blender and pulse for 30-60 seconds until smooth.  If the smoothie is too thick, add an extra 1/4 cup of almond milk to thin it out.
  2. Serve immediately, garnished with optional toppings if desired.


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