Carrot Cake Smoothie + Curry Wrap

Today = successful day of playing around with simple recipes.

For breakfast, I had a carrot-cake like smoothie. It is actually quite healthy, look!

Carrot-Spinach-Banana Smoothie

1/2 cup milk (I used soy)
1/3 cup plain yogurt
2 tbsp creamy unsalted peanut butter
1 very ripe banana
1 cup baby carrots
huge handful spinach
generous sprinkling of pumpkin pie spice

I topped the smoothie with Nature Path Organic Pumpkin Spice Granola and a drizzle of honey. It was so good! It tasted like carrot cake … yet contained tons of fruits and vegetables. Plus, this kept me going for 6 hours — from a 7am  breakfast to a 1pm lunch.

Admittedly the smoothie itself is kind of an ugly khaki color (orange from carrots + green from spinach = gross looking) but it tasted really good.

As for dinner, I made a Chicken Curry wrap from the Cooking with All Things Trader Joe’s cookbook. I did have to scale down the recipe for one person…so this was the result.

Chicken Curry Wrap
1 handful grilled chicken
3 serving spoons Thai Yellow Curry Sauce
1 1/2 spoons Mango Ginger Chutney
1 handful red seedless grapes
1/2 handful cashews
sprinkling of chopped scallion
2-3 Romaine Lettuce Hearts, ripped
1 whole wheat tortilla

When it comes to scaling recipes down to a single serving, I often have problems getting the quantity of sauce right … it’s easy to have the flavoring too light or heavy. This was just right, though. And quite pretty! Okay, so there’s a random grape hanging out in the front…


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