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The last carrot cake I made was for my daughter’s first birthday. Her favorite food at the time was glazed carrots, so my husband and I took the day off work and lovingly made her a homemade carrot cake, complete with cream cheese frosting and decorations we piped on ourself.

She took one small lick and didn’t care about that cake at all. It wasn’t one of those pictures of a one-year-old just covered in cake. It was a perfectly clean toddler turning her nose up at a cake we had worked so hard on! Who knows, maybe she would have liked lemon curd cake better?

She’s 4 now, and I told her this story while serving her one of these Carrot Cake Smoothies last week and she said “Yeah mom, I don’t like cake!”

But she DID like this carrot smoothie. Like my lemon smoothie and blueberry lemon smoothie, I pack a lot of good-for-you ingredients into a creamy, portable and utterly sippable breakfast or snack.

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Is there anything harder than getting out of a warm bed on a cold winter morning? Especially when you live in a 100-year-old drafty house. Let me tell you, I struggle!

The only thing getting me out of bed lately is knowing that this Sunshine in a Bottle Lemon Smoothie is only a few minutes away once I get downstairs.

Quite obviously, lemon is one of my favorite flavors (I make a mean lemon margarita and lemon creme brulee), so it’s kind of like I’m waking up to my favorite food.

Just like my carrot cake smoothie, every single ingredient in this smoothie (well, except the ice) has been selected for maximal bright, zingy flavor and health benefits.

The yogurt base gets you started on your probiotics for the day, while the honey adds a natural sweetness and energy boost (keep the honey bear out for dinner for honey mustard pork chops).

Turmeric could help fight off any cold or illness you might be dealing with, and ginger can be used as a natural pain reliever for muscle soreness.

But the real star, of course, is the lemon. Just like in my lemon pancakes and lemon curd cake, I use both lemon juice and lemon zest for the most amount of citrus tang.

Let’s walk through how to make this lemon smoothie recipe, and everything you need to know about substitutions, making it vegan, and add-ins.

“Just tried this lemon smoothie! WOW! Love it! Love all the ingredients, too. Great combination. Sunshine in a bottle is a perfect name.”

—Cynthia

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While I’ve been purposely trying to give my air fryer and instant pot some more love, I must admit there’s an everyday appliance that I neglect.

I have a ridiculously expensive blender that I hardly ever use. I saved up gift cards to purchase it years ago because I guess I thought my kitchen SHOULD have a fancy blender.

Turns out, I just don’t use it much. Aside from making a batch of sweet dumpling squash soup each fall, and the occasional lemon margarita, it sadly collects dust.

But I have a feeling that YOUR blender may not be as neglected as mine. So many of you are fans of my lemon smoothie and carrot cake smoothie (thank you!).

So today, I’m bringing you a twist on that favorite, with added antioxidants! Bonus: who doesn’t love drinking something as BRIGHT PURPLE as a Muppet?

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What’s in a name? After reading way too much about the importance ascribed to celebrity baby names (I will always read People magazine as a guilty pleasure in doctor and dentist waiting rooms), apparently, quite a bit.

While the stakes of naming a recipe are quite a bit lower than the stakes of naming a celebrity baby, the name of a recipe CAN still make or break it in the eyes of the internet.

Without going into too much detail of the science behind search engines, just know that I hem or haw over these names quite a bit.

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Let’s be honest for a moment. The color of these smoothies is equal parts awesome and kind of freaky, right?

Freaky because it’s so bright and candy-colored that it’s a hue I would normally associate with artificial coloring. Awesome, because it’s 100% natural!

Beets are not only one of my favorite foods, but they are one of nature’s best natural food colorings.

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Happy September! Ugh, it feel so strange to be saying that, because it’s still so warm here in Michigan that you wouldn’t know it wasn’t still July.

And there’s plenty of things I’m looking forward to this month, including college football (as a University of Michigan alumna, I am of course itching to find how out the new coach fares), my husband’s birthday (I always forget to get him a gift on time), and a few small trips I have planned.

September is also Better Breakfast Month, so all of the Milk Means More ambassadors will be sharing lots of smoothies and other ideas for quick, healthful morning meals.

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I start most mornings with a carrot cake smoothie made in my beloved Vitamix and a cup of coffee made in my beloved French press. The problem with this arrangement is the daily decision of which to make first.

Some mornings, it’s clear: I need coffee or the day can go no further.

Other days, I feel like having a nice big serving of fruits and/or veggies in a  lemon smoothie or blueberry lemon smoothie, and getting that out of the way for the day.

But as I’m drinking the smoothie, I’m usually like “but…..coffee….”

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