CARROT CAKE SMOOTHIE BOWL RECIPE

CARROT CAKE SMOOTHIE BOWL RECIPE

INGREDIENTS

For the Carrot Cake Smoothie:
  • 4 Carrots, peeled and chopped
  • 1 ½ Banana, frozen
  • ½ Zucchini, peeled and chopped
  • 4 tbsp full fat Coconut Milk
  • *¼ Avocado (optional)
  • 2 tbsp Collagen
  • *1 tsp Maca Powder
  • *1 tsp Mesquite Powder
  • ¼ tsp ground Cinnamon
  • ¼ tsp ground Ginger
  • ¼ tsp Vanilla Extract
For the Toppings:
  • 2 tbsp unsweetened Coconut Flakes
  • *1 tbsp Cacao Nibs (avoid on the AIP)
  • *1 tbsp Almond Butter (if on the AIP, replace with Tigernut Butter)
  • *1 tbsp Cashew Butter (if on the AIP, replace with Tigernut Butter)

INSTRUCTIONS

  1. Blend all ingredients together in a high speed blender or a food processor, add some more coconut milk if you need but not too much so it stays thick.
  2. When creamy, pour your carrot cake smoothie in a coconut bowl. top it with all the toppings and enjoy!!
Recipe source: littlebitesofbeauty

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