Green breakfast smoothies are incredibly popular in the health food world. However, spinach and kale aren’t the only vegetable that can easily be added to smoothies. Although normally relegated to salads or soups, carrots can be a fun addition to your morning blend. Carrots provide only 25 calories per carrot but offer over 200% of your daily needs for Vitamin A as well as smaller amounts of various other nutrients like potassium. Vitamin A plays a crucial role in eye health and supports a healthy immune system which makes is especially important fighting off seasonal bugs like the flu.
The following recipe makes one 8-10 ounce serving. Pair this smoothie with a piece of whole grain toast topped with peanut butter for a healthy, balanced breakfast that will keep you satisfied until lunchtime. By grating the carrots before blending, you can get a smoother puree. However, you can skip this step with certain high powered blenders.
- 1 medium sized carrot
- ¼ cup plain yogurt
- ½ cup non-dairy milk
- ¾ cup frozen mango pieces
- ¼ inch ginger root (optional)
- Peel and finely grate or shred the carrot.
- Combine ingredients in a blender and puree until smooth.
About the Blogger:
Deborah Davis MS, RD is a Registered Dietitian who practices clinical dietetics in Chicago, Illinois. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find Deborah in the kitchen, camera and spatula in hand, developing recipes for her blog and freelance pieces. You can also connect with Deborah on Twitter and Instagram.
Yum! So healthy and colorful!