Gingerbread Smoothie
Trade gingerbread cookies for this morning-approved smoothie made with a blend of fresh ginger, molasses, dates, nutmeg, and almond milk.
INGREDIENTS
- 1 large frozen banana, peeled and roughly chopped
- 1/4 cup pecans (halves)
- Small hunk of fresh ginger (about the size of a small grape), peeled
- 1 Tbsp blackstrap molasses
- 3 Medjool dates
- 2 dashes nutmeg
- 1/4 tsp cinnamon
- 1-1/2 cups cold unsweetened almond milk (or your fave nondairy milk)
DIRECTIONS
- Blend all ingredients on highest speed of your blender until extremely smooth. Add more almond milk to thin, if desired. Top with whipped coconut cream or enjoy as is.
*Makes 1 large or 2 small smoothies
**Peel and chop the banana and put in Ziploc bag in the freezer the night before.
