This month for Taste and Create, I was partnered with The Teenage Taste. She had several recipes that caught my eye but I decided to go for a smoothie! We've been eating a lot of smoothies and this one sounded new to me.
This was so good! We kept our carrots still pretty firm so you could feel carrot pieces in the smoothie. If you cooked them completely until soft, you probably wouldn't even notice them in there at all.
Spiced Carrot Cake Smoothie
Recipe from The Teenage Taste
1/2 banana, sliced and frozen
1/2 cup pineapple, cubed and frozen
1/2 cup steamed carrots, cooled
1/2 cup greek yogurt
1/4 cup milk
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 tbsp. granulated sugar (adjust to taste)
pinch of salt
garnish with extra cinnamon and coconut
Place all ingredients in a blender. Blend until smooth and creamy. Pour into a glass and enjoy.
1 Serving
Amount Per Serving
Calories 286.8
Total Fat 1.9 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.4 g
Cholesterol 3.1 mg
Sodium 117.1 mg
Potassium 682.2 mg
Total Carbohydrate 54.7 g
Dietary Fiber 4.9 g
Sugars 40.4 g
Protein 13.8 g
One Year Ago...
Mexican Ravioli Casserole
This is linked with:
$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Your Recipe My Kitchen at Frugal Antics of a Harried Homemaker
Just Another Meatless Monday at Hey, What's for Dinner Mom?
Made by You at Skip to My Lou
Mangia Monday at Delightfully Dowling
Meatless Monday at Midnight Maniac
Tuesdays at the Table at All the Small Stuff
Hearth and Soul at Mom's Sunday Cafe
Tasty Tidbits at Permanent Posies
Slightly Indulgent at Simply Sugar & Gluten Free
Works for me Wednesday at We are THAT Family
Best Recipes at This Chick Cooks
Weekend Wrap Up Party at Tatertots and Jello
Recipe of the Week at Family Fresh Meals
No comments:
Post a Comment