Carrot Cake Smoothie Bowl

Ingredients

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Carrots

  Raw

  2 cup chopped or 256g

• Pineapple

  Frozen, chunks, sweetened

  1 cup, chunks or 245g

• Banana

  Raw

  1 medium or 118g

• Tangerines

  (mandarin oranges), raw

  2 medium or 176g

• Vanilla extract

  ½ tsp or 2g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  1 tbsp or 5g

• Pistachio nuts

  Nuts, raw

  1 tbsp or 8g

Directions

1. Add the lettuce and coconut milk to a high-speed blender and blend until completely smooth, stopping to scrape down the sides as needed.
2. Add the carrots, frozen pineapple, banana, tangerines, vanilla, and cinnamon. Start on low, then increase to high and blend until very smooth and thick.
3. Divide into bowls and top with the pistachios and coconut flakes. Serve right away.