Carrot Cake Smoothie

For my Husband's birthday in January, I made a fantastic Carrot Cake. It is his absolute favorite. Sadly, his cake tasted fantastic but was not photo worthy. It was supposed to be a goose, but looked like the Loch ness monster. Things are funny sometimes. Embrace the slight bombs and move on from there

When I came across this recipe, I thought ... a delicious dessert for a meal in a glass. PERFECT for us. It is a heavy drink. You cannot slam this one. But, a great source for a meal replacement. And it is not loaded in calories or fat. A great treat that is not bad for you. LOVE it.

I made this smoothie last night. So drinks fall together quickly, this one had prep. It actually gave it time to bring the flavors together. So instead of a bowl of cereal, I had a "drink" this morning. I felt full for hours.

It was not a bright orange color. Kind of blah, but it tasted amazing

Carrot Cake Smoothie

adapted from dishingupdirt.com

Ingredients

2 cups almond milk

1 tablespoon chia seed

2 frozen bananas, peeled

1 cup carrots, slightly cooked & chopped

5 dates, pitted

2 tablespoons almond butter

1 cup oatmeal, old fashioned

1 teaspoon cinnamon

1 shake of nutmeg

1 fresh ginger, nail size

1 squirt agave nectar

Directions

Place almond milk and chia seeds in blender to soak. Let sit for at least 5 minutes.

Peel and chop carrots. Place in bowl of water and microwave for 3-5 minutes. Softened. Not overcooked.

Drain water and let carrots cool. Place in blender. Add the rest of the ingredients in the order listed and blend away. 

There are also OPTIONS to add or place on top. 

~~ raisins

~~ coconut

~~ walnuts

This also made two large drinks. Do not let the glasses mislead you. It could be 4 medium drinks.

This is a full list of items. There is some prep work for this smoothie

Let the Chia Seeds soak in the Almond Milk for 5-10 minutes

Microwave the carrots for 3-5 minutes. 

I did these for 4 minutes. Make sure your blender is capable.

Since this was done the night before, I did not let me carrots cool completely. 

I really feel this drink benefits with sitting overnight. The flavors meld together

If I was funner, I would have place a carrot in the glass. 

Working on my photography skills. It is what you think of later on.

Loaded with so much goodness, I could go on and on.

WELCOME to March. Do some yoga and try a new recipe. 

Hopefully the weather will get warmer where you are at.

Almond Chia Smoothie

As we are coming near the end of the month, Smoothie nation has not let up. I still need to do the green cleanse drink. Plus, there are many other combinations I need to try. I have enjoyed writing again. Being busy, makes me realize what I really miss. Most of these blogs have been light, but whatever. It is January. After a wild and wicked Fall and Christmas season, I am good with January. I have still been busy, but not crazy. 

My cabinets were cleaned out and organized. If you have not opened or used a spice in 10 years, THROW it away. You probably never will. May have seemed wasteful, but I have not used them. I like opening my cabinets and not seeing a bunch of misplaced stuff. 

This Smoothie was also something different. I made Almond Butter cookies last year. (featured on 8-7-13). When I came across this recipe, I knew there was nothing I needed to buy. All materials on hand. I really like Chia seeds. They are SO healthy for you. Loaded with good things. I can from a tapioca family, so chia seeds are perfect. This would be great for a meal replacement or after workout drink. 

Almond Chia Smoothie

adapted from theironyou.com

Ingredients

1 1/2 cup of Almond Milk

1 tablespoon Chia Seeds

1 tablespoon Almond Butter

1 med frozen Banana

1 scoop Vanilla or Plain Protein Powder

Directions

Place Almond Milk and chia seeds in a bowl, stir and let set for 10 minutes.

Pour Almond Milk and Chia seeds in the blender, add remaining ingredients in that order and blend.

ADD ICE if you want

My Chia seeds have been out more this month. 

The milk and chia seeds setting up.

Almond butter is STILL really good. If you are tired of Peanut butter,

give Almond Butter a whirl. It tastes SO good

Look at these gems, ready to go. This is one of my favorites.

Almond Butter Delights

Almond Butter. OMG it is SO good. Screw peanut butter, I have SO moved on. Between, Nutella, Biscoff, Cashew butter and now Almond butter. Peanut butter is not happening. Almond butter is available in most grocery stores. It is more expensive than Peanut butter, but less expensive than Cashew butter.

I could have just eaten this out of the jar. Would of it been wrong. I did buy it. Well, it is going into the cookies. And let me tell you, these cookies are just amazing. My Mom suggested Almond Extract. Sometimes, almond cookies have needed extract, DO NOT put it in these. You will ruin the smooth nutty taste. They were quick to make, and baked in nothing flat. I love new cookies. I really cannot imagine just eating the same old, same old my whole life. BORING.

Almond Butter Delights
Adapted by ME

Ingredients
1/2 cup butter (1 stick) at room temperature
1 cup white sugar
1/2 cup almond butter
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup crushed slivered almonds

Directions
Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper. Set aside.

In a large bowl with a paddle attachment, cream together the butter and sugar until light and fluffy. 2 or 3 minutes. Add in almond butter and continue to mix. Add in egg and vanilla until just incorporated.

While you are creaming the butter and sugar together, in a separate bowl, whisk together flour, baking soda, baking powder and salt.

Once the wet ingredients are incorporated, begin slowly adding in the dry ingredients. Mix until just blended, no pockets of flour. Gently stir in by hand the crushed slivered almonds.

Using a cookie scoop, place dough on Silpats about two inches apart. Smash cookies down with a wet cup or wet bottom of glass.

Bake for 9-11 minutes, until edges start to get slightly brown. Transfer to wire rack and let cool completely.

Makes about 3 1/2 dozen

This is a perfect batch. When you do not need a ton of cookies

I have only tried this brand of Almond Butter. If you have a better brand, let me know

Perfect for display. They are crispy, but melt in your mouth with all of the butter

If I only ate 1.....