Carrot Cake Protein Smoothie with Greek Yogurt
Ingredients
- 1/2 cup coconut milk
- 1/4 cup greek yogurt
- 3 baby carrots
- 1/2 banana
- 1/4 cup pineapple
- 1 tablespoon cashew butter
- 1 scoop vanilla protein powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- dash nutmeg
Instructions
- For best results, slice and freeze the banana and pineapple chunks ahead of time. Add 1/2 cup coconut milk, 1/4 cup Greek yogurt, 3 baby carrots, 1/2 frozen banana, and 1/4 cup frozen pineapple, 1 tablespoon cashew butter, 1 scoop vanilla protein powder, 1/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, and a dash of nutmeg to the blender. Blend on high speed for 45-60 seconds until completely smooth and creamy.
- If the smoothie is too thick, add a splash more coconut milk. If it's too thin, add a few ice cubes or more frozen banana. Pour into a glass and optionally garnish with whipped cream, toasted coconut, chopped pecans, and a sprinkle of cinnamon.
Video
Notes
Freeze your fruits: Pre-freezing the banana and pineapple creates a thicker, creamier carrot pineapple smoothie without diluting the flavor with ice.
Use small carrots: Baby carrots or young, tender carrots have a sweeter flavor and blend more easily than large, mature carrots.
Balance the sweetness: If your protein powder is already sweetened, you might need less banana or pineapple. Adjust to your taste preference.
Did you make this recipe?Please let me know in the comments below how it turned out :)