Gingerbread Smoothies

gingerbread smoothie

There’s something so comforting about gingery spicy foods, especially in the cold, winter months. I was experimenting with the Blentec and created a smoothie that’s definitely blog-worthy. One sip and it reminded me of ginger snaps or gingerbread cookie dough. Mmmm!¬† What a healthy and delicious breakfast or pick-me-up.

 

10 oz of your favorite “milk” (I use almond milk)
1 ripe banana (the riper the better)
10 baby carrots (thumb sized)
1 -2 kale leaves (or 1 cup of your favorite leafy greens)
3 tsp carob powder (cocoa powder works too – use 1 tsp)
1 tbs almond butter
1 tsp vanilla extract
1 tbs cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1 tbs ground flax seeds (optional – good source of fiber and omega 3)
1 cup crushed ice or 1 1/2 cups cubed ice

 

Combine all ingredients in powerful blender until smooth. Makes about 30 oz.

 

 

 

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2 Responses to Gingerbread Smoothies

  1. Jill Mant says:

    I’m not vegan, not gluten free, I don’t particularly care for smoothies but I sure as hell am going to try this one! It sounds delish!

    • Janie says:

      Thanks Jill! It is delish and I wasn’t really a smoothie fan until about a year ago. Now I crave them. Hope you like it!

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