Carrot Cake Smoothie

I’ll be the first to admit that I am not a morning person (who’s with me?!). This sometimes translates into boring and repetitive breakfast choices- I could do better, and I know it.

Solution: the smoothie! Prepared in minutes and easily made portable if needed. To cut down on my breakfast prep time, I’ve started preparing smoothie packets. These include many of the ingredients required to make a smoothie (like fruit, nuts or seeds, flax, chia, psyllium husk, veggies, etc.) in single-serving baggies. All you have to do is dump the smoothie packet into the blender, add the liquid of your choice (along with other possible add-ins such as plain yogurt and nut butter), and whir it up. Clearly the jazzed up smoothie pictured here took place on a weekend- no time for cocoa-dusting-coconut-sprinkling nonsense during the week (though definitely delicious and worth it if you have time)!

I’ve been on a serious green smoothie kick lately, though found myself craving a little more variety.  After a few rounds of trial and error (they always turned out too thin!), I finally got the proportions right for this carrot cake smoothie. Another tip if you prefer super smooth smoothies is to blend the carrots with the milk first until evenly pureed- then add the rest of the ingredients.

Try this protein, fibre and veggie- packed smoothie for your next breakfast. It tastes so much like carrot cake and there is no added sugar (watch out for added sugar in milk alternatives and yogurts- choose unsweetened!).

1 small frozen banana
1 large peeled carrot, roughly chopped (1 cup)- or a handful of baby carrots!
¼ cup milk of choice
½ cup plain Greek yogurt
1 tbsp almond or peanut butter
2 tsp ground flaxseed
½ tsp cinnamon
¼ tsp ground ginger

1)  Add all ingredients to a blender and blend until smooth. For an extra-smooth smoothie, puree the carrots with the milk first, then add the remaining ingredients.