smoothie

I’m not sure today is the best day to post a smoothie recipe, given the low temps the US is enjoying (it’s 9° here!), but I’m on a smoothie kick so it’s happening.

Carrot Cake Protein Smoothie

Back in December, I teamed up with Bolthouse Farms for a Twitter chat on healthy eating and they sent me some of their products to try out. Isaac and I throughly enjoyed the eggnog — we made holiday drinks by spiking it with rum from our honeymoon and I also tried out these Eggnog Overnight Oats from Julie of Peanut Butter Fingers. I love overnight oats and the eggnog made them so creamy and delicious. In addition to the Bolthouse holiday flavors, I received their 100% carrot juice. I immediately thought it would be perfect to make smoothies with and started dreaming of different concoctions and this Carrot Cake Protein Smoothie is one of them.

Carrot Cake Protein Smoothie

I’m sure many of you, like me, are back on track with healthy eating goals this January. If so, this smoothie is a great fit — perfect to sip on after a workout or for breakfast. And although it has the carrot cake flavor, it’s way healthier than cake. :) Enjoy!

4.8 from 6 reviews
Carrot Cake Protein Smoothie
 
Prep time
Total time
 
I used bottled carrot juice in the recipe but feel free to make your own fresh carrot juice as well. I'm sure it would taste amazing!
Author:
Cuisine: smoothie, drink, breakfast, snack
Serves: 1
Ingredients
  • ½ cup carrot juice (I used Bolthouse Farms)
  • 1 frozen banana
  • ¾ cup unsweetened vanilla almond milk (I used Almond Breeze)
  • 1 scoop vanilla protein powder
  • ⅛ teaspoon cinnamon
  • 4-5 cubes of ice
Instructions
  1. Place all ingredients into a high powdered blender and blend until smooth.
Nutrition Information
Calories: 207 Fat: 2 Carbohydrates: 34 Sugar: 19 Fiber: 5 Protein: 17

Carrot Cake Protein Smoothie

Stay warm!

{ 44 comments }

Oh man, I think I may have found my new favorite cold weather smoothie.

Pumpkin Gingerbread Smoothie

It combines the flavors of two holiday desserts–pumpkin pie and bread– and honestly, I think it might be one of my best smoothie recipes! Did I mention, it’s vegan, gluten free and packed with a ton of healthy ingredients?

Pumpkin Gingerbread Smoothie ingredients

Let’s talk about ginger for a minute because it’s pretty awesome!. Not only is it an immune booster (much needed in the winter months when colds and viruses are rampant), but it’s also known for providing relief for an upset stomach, helping with digestion and providing anti-inflammatory compounds called gingerols to the body.

I’m also a big fan of the heat/spice it adds to things. A little goes a long way and it definitely gives this smoothie a kick.

Quick tip: I peel fresh ginger, put it in a freezer ziplock and freeze it. It lasts so much longer than in the fridge and it’s easy to grate with the microplane when frozen as well.

Pumpkin Gingerbread Smoothie // Eating Bird Food

In addition to the ginger, I added blackstrap molasses to this smoothie. I don’t usually add additional sweeteners to my smoothies unless it’s stevia (fruit tends to make it sweet enough) but molasses is usually found in gingerbread and ginger cookies so it made sense to add it to this smoothie. Plus, blackstrap molasses, is one of the most nutritious types of molasses and it’s rich in iron, calcium and magnesium. You can find more about the benefits of blackstrap molasses here.

Pumpkin Gingerbread Smoothie // Eating Bird Food

Of course, this smoothie has other health boosting ingredients too–from the pumpkin to the almond milk, apple cider vinegar, cinnamon and chia seeds. There’s just so much goodness in this smoothie!

Pumpkin Gingerbread Smoothie // Eating Bird Food

But enough about the nutritional benefits, the fact of the matter is that it’s absolutely delicious. If you like ginger and pumpkin, it’s a must-make this winter. Trust me on this one.

Pumpkin Gingerbread Smoothie // Eating Bird Food

5.0 from 1 reviews
Pumpkin Gingerbread Smoothie
 
Prep time
Total time
 
Author:
Serves: 1
Ingredients
  • ½ frozen banana
  • ½ cup pumpkin puree
  • 11/4 cup Almond Breeze unsweetened vanilla almond milk
  • 1 Tablespoon blackstrap molasses
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon chia seeds
  • 1 teaspoon fresh ginger (ground ginger will work too)
  • ½ teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • pinch of nutmeg
  • pinch of ground cloves
  • 3-4 cubes of ice
  • roasted and unsalted pecans pieces, for topping (optional)
Instructions
  1. Place all ingredients in a high-powered blender, blend until smooth. Pour into a glass, sprinkle with pecan pieces and enjoy.

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Summer isn’t over yet… which means it’s still smoothie season in my mind! And this morning I have the perfect Friday smoothie to share. It’s got a little bit of coffee to help you get you through the last day of the work week, along with some chocolate to celebrate the sweetness of the weekend. Last […]

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