Carrot cake anything is my jam. This smoothie hits the spot with the cinnamon, ginger and nutmeg spices. I can’t forget the hint of maple with the syrup drizzle on top! If you are needing a tasty breakfast or a post-workout smoothie, and you are a fellow carrot cake lover then you will love this drink! This is gluten free and diary free.
I am a lover of carrot cake, and oddly enough my son Sammy is too. I never appreciated the beautiful taste of carrot cake until I was older, which is why I am so surprised that my son digs it at the age of four. Nonetheless, I attribute his love for it, because of the traditional cream cheese frosting that comes alongside the cakes and cupcakes. With the frosting aside he still seems to sneak a sip of this smoothie from time to time.
I start my day with smoothies frequently. I love how easy they are too make, and I can throw it into a blender and be out of the door in minutes. A life on the go needs simple hacks like this. The best part is that when you construct a smoothie right it can be a filling meal to keep you going until the next one. The Fab Four approach developed by Kelly LeVeque is spot on, and it works every time. Simply formulate every smoothie with a healthy fat, a quality source of fiber and protein, and leafy greens. For Paleo you will want to use a friendly brand such as Primal Kitchen’s Vanilla Coconut Collagen Fuel.
For this smoothie I used Tone It Up vanilla flavored protein, but any vanilla protein powder will do. I would just try to be mindful of the ingredients, because there tends to be a lot of protein powders out there will a long list of fillers. I used cashew milk, but any nut milk will do. For my healthy fat I used almond butter, ground flax seed for my fiber, and for my greens I used frozen riced cauliflower. Naturally, there is a carrot, and the delicious blend of maple syrup, cinnamon, ginger and nutmeg to get the whole carrot cake experience. Enjoy!
Carrot Cake Protein Smoothie Makes 1
1 cup unsweetened nut milk of choice
1/2 cup chopped carrots
1 scoop vanilla protein powder
1/2 cup frozen cauliflower rice
1 tbsp almond butter
1 tbsp ground flax seed
1/4 cup pineapple chunks
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/2 tsp unsweetened shredded coconut
1/2 tsp maple syrup
Toss all of the ingredients into a high speed blender and mix until well combined and the carrots are smooth
I recently discovered pistachio milk and oh my goodness. I am hooked. The subtle sweet and creamy flavor makes this smoothie bowl taste almost like a dessert. Make this for a go-to breakfast option that will have you asking for seconds!
Okay, so I have heard of all the milks under the sun, but recently I stumbled across the brand Three Trees. Their pistachio milk was on sale, so naturally I bought it. I immediately thought of making a pistachio smoothie, of course.
When I make my smoothies I stick to the Fab 4 approach developed by Kelly Leveque, who is a holistic nutritionist. She has written the beloved books called Body Love and Body Love Everyday. Her approach is so simple that it will have you applying it to every meal. Do you have greens, a healthy fat, a source of fiber, and quality protein? If you hit all of those groups then there is no hemming and hawing about whether or not your meal is complete. Sprinkle some optional superfoods and liquid, and you are good to go my friend.
So, of course, I used my tried and true Primal Kitchen Vanilla Coconut Collagen Fuel protein powder to allow the vanilla to compliment the pistachio flavor. I used frozen cauliflower rice and kale for my greens serving. My fiber source is the ever so powerful flax seeds. My healthy fat is the drizzle of almond butter. For the liquid I used the pistachio milk. I can’t forget to add in a half of a medium sized banana for my fructose source. For the toppings I added a dash more of chia seeds, raw unsalted pistachios, my Spiced Grain-Free Granola recipe, unsweetened coconut flakes, and cacao nibs.
Like my other smoothie bowl recipes it is better to start off with a modest amount of liquid, because you want to get the right consistency to allow for spoonfuls. Otherwise, if you add too much liquid you will be using a straw and slurping that puppy up, you know what I mean?
I hope you enjoy this as much as I do. I have been enjoying this all week, and I am sad to say I already need to replenish my pistachio milk supply, because my husband has fallen in love with it as much as I did. Sharing is caring, right? At least until it comes to that last cup of milk, then the gloves are off.
Pistachio Smoothie Bowl Serves 1
1 cup of pistachio milk
1 scoop of vanilla protein powder
1 cup of frozen cauliflower rice
1/4 cup of frozen kale
1 tbsp of ground flax
1/2 medium banana
1/4 cup of filtered water
1 tbsp of almond butter
10 raw unsalted pistachios
Optional toppings: unsweetened coconut flakes, cacao nibs, 1/4 cup of granola
Add the milk, water, cauliflower, kale, flax and banana to a high speed blender and blend until well combined
Pour the smoothie into a bowl and top with almond butter, pistachios and other optional toppings
*Note: if the smoothie is way too thick then add small amounts of water until it is just right. The servings here will work perfectly, but depending on if you use generous amounts of the ingredients you may need to play with the liquids