Allergen-Free Tropical Carrot Smoothie

Yum. Yum. Yum.

Trust me on this one. It may sound like an interesting combination, but it’s delicious. It’s my second morning making it for breakfast.

Tropical Carrot Smoothie {Espinosa Kitchen}

Tropical Carrot Smoothie

Ingredients:

Directions:

  1. If using frozen fruit, heat in microwave for about 45 seconds to soften fruit. Add to blender.
  2. Top with lime juice and protein powder.
  3. Finally, add carrot juice and coconut milk.
  4. Blend.

*I usually make my breakfast smoothies in the evening and store in the fridge so I can grab and go in the morning. Works really well!

Allergen-Free Carrot-Ginger Smoothie

This was my first attempt at recreating a delicious smoothie I had at the Ecopolitan Restaurant in Minneapolis, MN. I like to try the more exotic smoothie recipes and am always looking for something new and interesting to try. This is seriously sooo good. I’m considering making it again tomorrow! Here is my recipe:

Update: I changed some things about this smoothie to make it carb-protein-fat balanced. It is still as delicious, but it also is allergen-free for those of us struggling with allergies or trying to figure out if we are allergic by doing an elimination diet.

Carrot-Ginger Smoothie

Ingredients:

  • 1 banana
  • 1/4 cup carrot juice
  • 1/2 cup canned unsweetened coconut milk
  • 1 teaspoon lemon juice
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon pure almond extract (or pure vanilla extract for allergen-free)
  • 1 scoop Ultimate Vegan Vanilla Protein Powder
  • Crushed ice as needed

Directions:

  1. Break banana into pieces and place in blender.
  2. Add carrot juice, coconut milk, lemon juice, extract, and ginger.
  3. Top with protein powder, followed by crushed ice.
  4. Blend.