First off, I just have to say Happy THIRD Anniversary to my wonderful husband!! I can’t believe that it’s already been 3 years since we had our Holland Ranch wedding in SLO and so happy that we were able to get married while we still lived there to commemorate our time there together. Love ya babe!
I was just reading back through my last smoothie recipe, Carrot Ginger, in May and noticed a common thread: I seem to always come up with new smoothie recipes after days/weeks of eating out and eating unhealthy. So here we go again!
Not that that’s a complete bad thing, I suppose, since I absolutely love making smoothies every morning. While we were in Colorado for my sister’s wedding, she made us all smoothies using freshly juiced juice from her new juicer (how many times can I use a form of juice?) and it was sooooo good!
Unfortunately, I still don’t have a juicer here in VA, but I tried the best to emulate one by squeezing all of the grapefruit juice out of the fruit before adding the pulp to the smoothie. Totally the same thing, right? After using half of the honeydew in the gazpacho, I cut up the rest and froze it to use in smoothies this week and suddenly, the week became honeydew themed.
Not a bad theme for a week, I think!
Honeydew Grapefruit Smoothie
Makes about 16 ounces
1 grapefruit, juice + pulp
1.5 cups fresh or frozen honeydew
1/4 cup plain non-fat Greek yogurt
1/4 teaspoon grated flax
1/2 teaspoon grated ginger
1/2 cup coconut almond milk
Squeeze grapefruit juice into a blender. Once most of the juice is gone, scrape the remaining grapefruit pulp into the smoothie.
Add the rest of the ingredients to the grapefruit in the blender.
Pulse until combined and enjoy!
Time: 5 minutes