Waffled Blueberry French Toast with a Carrot-Ginger Smoothie

Ingredients

• 1 cup percent milk 
• 2 tablespoons almonds toasted
• 1 cup blueberries 
• 2 medium carrots roughly chopped
• 1 large eggs 
• 1 tablespoon ginger chopped
• 1 pinch ground cinnamon 
• 4 servings kosher salt 
• 5 tablespoons maple syrup pure
• 2 cups lowfat yogurt plain
• 4 slices bread whole wheat

Equipment

• bowl
• oven
• whisk
• blender
• plastic wrap
• baking pan
• aluminum foil
• microwave
• waffle iron

Directions

1. Combine the yogurt, 1 1/2 cups ice, carrots, 2 tablespoons of the maple syrup and the ginger in a blender and blend until smooth. Divide among four glasses and refrigerate until ready to serve.
2. Combine the blueberries and the remaining 3 tablespoons of maple syrup in a small microwave-safe bowl. Cover with plastic wrap and microwave until the blueberries pop, about 2 minutes. Set aside.
3. Preheat a waffle iron and lightly coat with the nonstick cooking spray.
4. Whisk together the milk, egg, cinnamon and 1/8 teaspoon salt in a baking dish. Soak a piece of bread, on each side, for a few seconds.
5. Place on the waffle iron, close and cook until golden brown, 3 to 4 minutes.
6. Remove and keep warm on a plate covered in foil, repeat with the remaining bread.
7. Divide the waffles and blueberry sauce evenly among four plates, sprinkle with almonds.
8. Serve with the smoothies.