It’s Thanksgiving week, and I’m already leaning into a relaxed holiday pace. I took my time getting ready for work this morning, and had breakfast with my 2-year old, Toby, at home. As the little guy enjoyed his banana and trail mix in his jammies, I tossed some fruits and veggies into the blender for a breakfast smoothie.
My smoothies usually start with unsweetened vanilla almond milk as the liquid, and fermented vegan vanilla protein powder. Today I added vanilla almond butter for extra nuttiness. Frozen banana and avocado provide creaminess and healthy fats, rounded out by plenty of fresh raw carrots and an apple.
This smoothie reminds me of the thick, creamy consistency of a layered pumpkin dessert my mom used to make, without the pumpkin. I used apple pie spice because that’s what was handy, but you could substitute cinnamon, nutmeg, and just a hint of cloves if you have them. Pumpkin pie spice wouldn’t be bad, either.
I use a Vitamix for smoothies, and the high-speed motor handles roughly-chopped raw carrots. If you don’t have a high-speed blender, using shredded or chopped carrots may help make it easier to blend.[sta_anchor id=”recipe” /]
- 1 cup unsweetened vanilla almond milk
- 1 tsp light agave nectar
- 1 scoop vanilla protein powder
- 1/8 tsp Apple Pie Spice - see note below
- 1/2 frozen avocado
- 1 frozen ripe banana
- 2 tbsp Nathan's Vanilla Almond Butter
- 1 cup carrots - roughly chopped
- 1 small to medium apple - cored but not peeled
- In a high-speed blender, add ingredients in order (almond milk first.)
- Blend at high speed or on smoothie setting for 50 seconds, until smooth.
- Makes 2 servings.