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The original recipe for this surprisingly good smoothie comes from Liren Baker at KitchenConfidante. You’ll find it below.
She uses carrot juice but you can just as easily use fresh carrots if you do not have juice on hand. As we make smoothies in our house I use whole carrots. I use them often, especially when I do not want to turn my ‘green’ smoothie mud colored by adding spinach, lol!
Be warned, however, too many carrots may give your skin an orange glow! I remember noticing our son's grade 2 teacher's skin looking decidedly orange, at one point. She'd had great success losing weight and I remember asking her secret. She replied she was snacking on loads of carrots and they filled her so much she didn't go for anything else. I will point out that she was a striking red head with pale skin, so whether that had anything to do with it I don't know. Or maybe it was the light that day.
Liren says …
This [smoothie] is my current favorite. I’ve been adding it to my rotation of daily smoothies … it is cool, refreshing, and quite tropical.
If carrots were to hang out in the tropics, I think I know where to find them. They’d be hanging with the mangoes and the kiwis. Take a sip, I think you’ll like how well they play together!
Recipe: Carrot Mango Kiwi Smoothie for Under 150 Calories
Serves 2; approx 130 cals each
Ingredients:
1 cup Carrots, about 110 grams, shredded if necessary
1 cup Mango chunks, about 165 grams, fresh or frozen
2 Kiwis, about 69 grams each, peeled
1/4 cup / 20 g Oats
1 tbs Chia seeds or ground Flax seeds
Blend until smooth and enjoy.
Based on Source: KitchenConfidante
Photo: DrinkMeHealthy.com
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