This carrot cake smoothie is like having cake for breakfast, without the guilt. It’s packed with walnuts, veggies and lots of nutrients!
2 raw medium-sized carrots, peeled, trimmed, and roughly chopped
3/4 cup 1% milk
1/2 cup vanilla or plain low-fat Greek yogurt
1/4 cup California walnuts
1 small frozen banana
1 teaspoon quick cooking oats
1/2 teaspoon ground cinnamon
Combine all ingredients in a blender and blend until smooth. Pour into a large glass and enjoy immediately.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
