Prep time – 20mins
Cooking time – 0mins
Serves – 1
| Ingredients | Qty | Protein | Fat | CHO |
| Protein Powder (Vanilla) - WPI | 30g | 26 | 0 | 1 |
| Almond milk (unsweetened) - 1 cup | 250ml | 1.5 | 3 | 1 |
| Carrot (chopped) - 1 small | 50g | 0.5 | 0 | 3 |
| Chia seeds - 1 TBS | 7g | 1 | 2.5 | 0.5 |
| Cinnamon - 1/2 tsp | 1/2 tsp | 0 | 0 | 0 |
| Nutmeg - pinch | n/a | 0 | 0 | 0 |
| Ice to blend | n/a | 0 | 0 | 0 |
| Total per serve | 29 | 6 | 6 |
SERVES – 1
per Serve – main ingredients: 190 cal / 780 kJ
- Before blending: Soak the chia seeds in ½ cup of the almond milk overnight in the fridge (or for at least 20 minutes) to soften and thicken. Then add the soaked mixture to the blender with the remaining ingredients.
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Prepare the carrot: Grate the carrot finely so it blends smoothly. If you have a nutri-bullet or similar blender, chopped carrot should be ok.
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Add ingredients to a blender: Combine the protein powder, almond milk, grated carrot, chia seeds, cinnamon and nutmeg.
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Add ice: Start with a handful of ice to thicken, adding more if you prefer a colder, creamier texture. Reduce the amount of almond milk for an even thicker texture.
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Blend until smooth: Blend on high until the carrot is completely incorporated and the texture is creamy.
Serving Suggestions
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Top with a sprinkle of cinnamon for a “carrot cake” aroma.
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Add a spoonful of coconut yoghurt (or greek yogurt if you tolerate dairy) for extra creaminess if desired.
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For a thicker smoothie, freeze the grated carrot before blending.
