Well, hopefully not the latter because that is exactly what this protein smoothie tastes like. Except only a fraction of the calories, fat and sugar. Dessert for breakfast, anyone?
Carrot cake has always been one of my favorite desserts. Of course a dietitian would choose one of the only known desserts with vegetables in it, right? Surprisingly, carrot cake can sometimes rack up even more sugar and fat than it’s chocolate peanut butter counterpart. Just one bite of that super sweet cream cheese icing and you’ll know why. Eekk!
But fear not, as one of my top priorities in life is figuring out ways to turn decadent indulgences into nutritious treats. This smoothie combines carrots, cottage cheese (in place of cream cheese), spices, creamy almond milk and a little vanilla extract.
Nothing like waking up your palette first thing in the morning with a blast of flavor. There is sweetness from the honey but also spice from the nutmeg and cinnamon, which I adore. This is also a great way to incorporate veggies into your breakfast, which let’s be honest, is normally not so enticing.
Spiced Carrot Cake Protein Smoothie
- 1 scoop vanilla protein powder (I used Sunwarrior)
- ~8 cooked baby carrots (you could use frozen cooked carrots, fully thawed)
- 4 ounces (1/2 cup) fat free cottage cheese
- 3/4 cup unsweetened vanilla almond milk
- 2 tsp honey
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp vanilla extract
- ~4-6 ice cubes, depending on size
- Combine all ingredients in high powder blender and puree until smooth. Top with Greek yogurt, walnuts, cinnamon or whatever your heart desires. Serve.
Nutrition facts per smoothie
Calories: 240; Total Fat: 2 gm; Saturated Fat: 0 gm; Cholesterol: 9 mg; Sodium: 630 mg; Carbohydrates: 30 gm; Fiber: 3.4 gm; Sugar: 22 gm; Protein 27 gm