Guys! I went to the beach this weekend! This is big news. I can go all summer without going to the beach. It usually isn’t for me. The sand gets everywhere, the sun burns my pale skin, Discovery Channel did a whole special on Great Whites at the Cape and now I’m paranoid I’m going to get my legged nawed off… clearly, I have some issues.
But I went down on Friday to see my friend, Julie, who rented a place on the beach for the week. It was right on the beach and the weather wasn’t too hot and sunny and it was so peaceful to get up in the morning and sip iced chai tea on the beach. I could have stayed there for a whole week!
Isn’t Emily so cute in the corner with her little curls? I just want to cuddle her forever.
Anyway, besides sinking my toes in the sand, I’ve been making smoothies like they are going out of style. This is my new favorite.
Carrot Cake Smoothie
1 cup chopped carrots
1 frozen banana
6oz cup vegan yogurt (I tried Vanilla Coconut milk yogurt and Pina Colada coconut milk yogurt. Both were delicious)
1/3 cup non-dairy milk (I used non-sweetened vanilla almond milk)
1/4 cup rolled oats
1 Tbsp chia seeds
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
Combine all ingredients in a blender and blend until smooth. This can be made the night before but the chia seeds will make it thicken up. Just throw it in the blender in the morning with a little more milk and you’re all set. It will be a lot faster than cutting everything and measuring it out in the morning.
I’m still loving Rabbit Food for my Bunny Teeth and her food pyramid. Her smoothies are delicious and super filling, perfect for a summer breakfast!
I’m spending the rest of my days off doing laundry. I want to go back to the beach house!