Smoothie recipe: Grapefruit avocado ginger smoothie

Smoothies might just be the most convenient breakfast. A big glass of blended fruits and veggies will kick-start your day, and the combinations are limitless.

By , Beyond the Peel

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    Freezing a banana will give your smoothie a more creamy texture and keep it cool.
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Though I’ve always loved a good smoothie, I have to be honest, it’s only in the past six months that I’ve really gotten into them. I used to like them, but most days the thought of making a smoothie never even occurred to me.

Now I have them almost every day. Yup. Every. Single. Day. It’s the perfect lazy man’s meal in a glass. It’s like a salad without having to worry about the dressing – or chewing for that matter.

Which means it’s in my belly in just a few moments and I’m off to get on with my day. As my husband can attest, it doesn’t take me long to drink a smoothie. I would say how long, but that would be far too embarrassing.

Recommended: Feeling smoothie: 8 smoothie recipes

I like changing up the flavors almost daily since it gives me a wider range of nutrients.

OK, that’s not true. I just lied.

It’s because I get bored quickly and like to try new things constantly. Getting a better variety of nutrients just happens to be the added benefit. It sounded good though, didn’t it?

Grapefruit avocado ginger smoothie

1 grapefruit, peeled

1 banana (frozen will give a creamier texture)

1/2 avocado

2 cups spinach

3 inch segment cucumber

1/2 centimeter segment ginger, peeled

1 cup water

1 tablespoon hemp seeds (optional)

1 tablespoon chia seeds (optional)

Put all the ingredients in a blender. Blend until smooth.

Note: If you’re using a white grapefruit you may want to add a little honey or agave to sweeten it up. I used a pink grapefruit which is plenty sweet for me. If you want to reduce calories, only use 1/4 avocado. Since I drink these as my breakfast, this amount seems to satiate me longer.

Some things I like to put in my smoothie to up my game are (but not all of them everyday):

Turmeric

Gelatinized Maca

Ground flax seeds

Chia Seeds

Hemp seeds or hemp hearts

Almond butter

Cinnamon

Lemon juice (helps take away the bitterness of kale)

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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