Carrot Cake Smoothie

Carrot Cake Smoothie Carrot Cake Smoothie 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.
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.
  • 5 min prep
  • 5 minutes
  • 350 calories
  • $4.45

Ingredients


Makes: 1 serving
  • 1 C (250 ml) carrots (1 large or 2 small),, chopped, steamed, and chilled in advance
  • 1 C (250 ml) almond milk, or ½ C (125 ml) each plain Greek yogurt and almond milk
  • 1/2 small banana, sliced (fresh or frozen)
  • 1 scoop Vanilla Optimum Vegan Protein Blend
  • 2 Tbsp (30 ml) quick oats
  • 1-2 tsp (5-10 ml) Carrot Cake Sweet Dip Mix

Preparation


 
  • 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.

Tip


 

Perfectly balanced your plate: Serve with 1 slice whole-grain bread and 1 tsp (5 ml) nut butter.

Nutritional Serving Size
Calories 350
Fat 5 g
Saturated Fat 2 g
Transfat 0 g
Cholesterol 10 mg
Sodium 160 mg
Carbohydrates 46 g
Fibre 8 g
Sugar 21 g
Protein 33 g

Shop this recipe...

Carrot Cake Sweet Dip Mix
$10.00
Vanilla Optimum Vegan Protein Blend
$55.00