Meredith's Carrot Cappuccino

This Monday morning I woke up to a mix of rain, snow, and freezing cold- The car was snowed in so I wasn't able to go to my normal workout, and needless to say I did not want to go to the grocery store. Surprisingly, I was kind of happy! An excuse to get some work done by the fire and just stay tucked in. Rather lovely.

Until...

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There was the Oh! Crap! Do we have anything I mean ANYTHING for breakfast?  

I looked in the refrigerator and found 3 massive carrots and that was basically it- carrots are not my #1 breakfast food. Fortunately- the problem was solved because I had some frozen bananas in the freezer. Carrot + Banana = Perfect! 

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We make a delicious version of a Pumpkin Spiced Smoothie in our program at Matthew Kenney Culinary- so I decided to whip up a slightly tweaked version of my own. I was too lazy to make nut milk etc. so I just made an 'in the blender' pecan milk. Mine was a little less heavy on the banana which made the texture light and fluffy with a little froth on top, so I decided to call it a Cappuccino - but, it is really just a smoothie. 

This was really so delicious and satisfying! The lighter texture was really nice for a cold day because it wasn't as heavy on the frozen stuff. Ginger, cinnamon, cayenne- and all the warming spices were perfect. 

I'll probably end up making this again tomorrow.! 

Enjoy! XO Meredith  

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