Carrot Cake Smoothies: Healthy Smoothies That Helps to Lose Weight!

One of the healthiest things you can do for yourself is learn how to make smoothies. They’re tasty, nutritious and a wonderfully refreshing way to start your day.

The best way to make smoothies is with a top-quality blender, like a Vita Mix Blender. This is what the smoothie chains use, and it works better than any other blender on the market for turning frozen fruits and vegetables into delicious and healthy frozen drinks.

But the Vita-Mix Blenders are pretty pricey. If you don’t want to spend the money, go for a Hamilton Beach blender with an ice-crusher feature. The Hamilton Beach blenders are inexpensive, and they do the job better than any other blender or smoothie maker on the market.

This recipe calls for vanilla bean paste. Vanilla bean paste is like a thick vanilla extract with tiny little vanilla bean seeds in it. It’s a wonderfully convenient (not to mention cheaper) way to add pure vanilla flavoring to recipes, without having to scrape the vanilla beans yourself. However, vanilla bean paste can be hard to find. Trader Joe’s sells it. If you can’t find it, just use pure vanilla extract instead.

Of course, you can serve these carrot cake smoothies for dessert. But the good news is they are nutritious enough to serve for breakfast, too. Indeed, these smoothies have a whopping 3 grams of fiber, 8 grams of protein, and 324% of the recommended daily allowance for Vitamin A in each serving. So go ahead, make one today!

Carrot Cake Smoothies

  • 3 cups peeled and sliced carrots — not baby carrots*
  • 1/3 cup water
  • 1 1/2 cups unsweetened frozen pineapple chunks
  • 1 cup unsweetened pineapple juice
  • 1/2 cup non-fat milk
  • 1/4 cup angel flaked coconut (sweetened coconut)
  • 1/4 cup graham cracker crumbs
  • 2 tsp. vanilla bean paste or pure vanilla extract
  • 1-1/2 cups non-fat vanilla yogurt
  • cinnamon for garnish

Place sliced carrots and water in a microwave-safe container. Heat on high 4 to 8 minutes, until carrots are soft enough to mash. Mash and place in a VitaMix blender or food processor. Add remaining ingredients, except for cinnamon, and puree until well blended. Garnish with cinnamon.

Makes 4 servings.

Per serving: 240 calories, 4 g fat (2 g saturated fat), 5 mg cholesterol, 45 g carbohydrate, 3 g fiber, 8 g protein, 324% vitamin A, 38% vitamin C, 24% calcium, 5% iron

*Regular carrots work best in this recipe, because they have more moisture than the pre-peeled baby carrots.

Low Fat Chocolate Pecan Wafers: Made with olive oil, the Julie Van Rosendaal way!

These Chocolate, Pecan and Olive Oil Wafers, created especially by Julie Van Rosendaal for her parents sound undeniably phenomenal. This cookie monster however, is going to have to bake these wafers up once Lent is over!.

Until then, here’s what Julie Van Rosendaal, the author behind “One Smart Cookie,” and the low-fat baking maven has to say about her Chocolate, Pecan & Olive Oil Wafers, “I came up with these for my dad, who is watching his saturated fat intake, and my mom, who is diabetic, for Christmas one year. They are very low in sugar, partly because the sugar is sprinkled on top, where its flavor and crunch are at the forefront, but particularly if you don’t sprinkle them with sugar at all. Because all the fat comes from the pecans and olive oil, these are particularly heart-healthy.” Appropriately enough, eat your heart out!

To learn more about Julie, her book, her successful battle to shed 165 pounds by reducing the fat in the food she loves and to get a better idea of her mouth-watering recipes, click here. And if you get hooked, it’s alright. These are cookies and treats you don’t have to feel too guilty about at all!

Chocolate, Pecan & Olive Oil Wafers Recipe

Ingredients:

  • 1 1/3 cups all-purpose flour
  • 1/2 cup pecans, finely chopped
  • 1/3 cup cocoa
  • 3-4 Tbsp. sugar
  • 1 Tbsp. ground flaxseed (optional)
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup olive or canola oil
  • 1/4 cup plus 2 Tbsp. cold water
  • 1 large egg white
  • Extra sugar, for sprinkling (optional)

Method:

Preheat oven to 400°F.

  1. In a large bowl, combine flour, pecans, cocoa, sugar, flax-seed, baking powder and salt. In a small bowl, stir together the oil and water with a fork. Add to the dry ingredients and mix until combined.
  2. Take walnut-sized pieces of dough and place between two pieces of waxed or parchment paper; roll back and forth in one direction with a rolling pin into large, thin ovals that look like a smear. Transfer to a cookie sheet and peel off the top sheet of paper; alternatively you could place the balls of dough directly on the sheet, cover them with a piece of parchment and roll them out, then peel off the parchment.
  3. Stir the egg white with a fork and brush the cookies with it, then sprinkle with sugar. Bake for 8-10 minutes, until golden around the edges (it will be tough to tell!) and set. Transfer to a wire rack to cool.

Makes about 18 large cookies.

Per cookie: 119 calories, 8.2 g fat (1 g saturated fat, 5.7 g monounsaturated fat, 1 g polyunsaturated fat), 10.7 g carbohydrates, 0 mg cholesterol, 1.2 g fiber. 60% calories from fat