The last week has been an absolute blur. I left Tuesday for Denver to host the 6th annual FitBloggin‘ conference. It was a little bittersweet as I passed the torch to another organization to take over planning and logistics from now on, but I had fun seeing all my blog friends (whatever that means — they’ve been just friends for years now).
Being gone for a week always reminds me how much I enjoy preparing my own meals. Going out is great! Don’t get me wrong, but there’s something ultimately more satisfying about whipping something up in my own kitchen.
This morning after the gym I didn’t have many options. The Husband, of course, doesn’t stock the fridge the same way I do, but there were a few remnants from before I left. Most notably grapefruit and a carton of egg whites.
You may think this smoothie idea is gross but I’m telling you, if you are a grapefruit fan it’s TOTALLY worth a try! Pasteurized egg whites are completely safe to consume without cooking and they are an easy way to add not only protein to your morning smoothies but a really fun texture.
The sunflower seeds add a touch of fat and a saltiness that balances out the tart grapefruit. It’s super light, tasty and refreshing, the perfect summer smoothie! Tomorrow I’ll be adding spinach now that I went to the store to restock.
Here’s what I did…
- 1 pink grapefruit peeled and halved.
- 6 tbsp pasteurized carton egg whites (92g)
- 10g sunflower seed kernels (roasted and salted)
- 2-3 ice cubes
Put the grapefruit, egg white and sunflower seeds in the blender. Process until smooth. Add in a few ice cubes and process again.
|Servings||Amt per Serving|
|180||5g||1g||old: 4||new: 5|