Whenever I try to tidy up my eating habits my biggest concern is how my food tastes. I’ve mentioned that I’m a picky eater, and there’s nothing worse than knowing I can’t have some of my favorite treats all the while being stuck eating bland, blechy, blah food. If my taste buds are bored, I can promise you I will cheat.
When I first started the 21 Day Sugar Detox (21DSD) back in January I played around with smoothies for about a week before I came across the combination I’m sharing today. The 21DSD allows you either 1 green-tipped banana, 1 grapefruit, or 1 Granny Smith apple a day. For this smoothie I combined 2 halves of the allowed fruit to come up with a breakfast that is easy, filling, and oh so tasty.
Classic creamsicle flavors are orange and vanilla. I’m not a huge fan of orange (unless it’s an orange cranberry scone, in which case get out of my way!), and oranges aren’t allowed on 21DSD, so I thought grapefruit might be a nice substitute. The vanilla rounds out all the flavors and the two combined give a vague hint of something tropical. The avocado and coconut milk provide enough fat to sustain me until lunch, and the greens, flax, and maca are filled with fiber that keeps my digestion happy.
1/2 green-tipped banana
1/2 ripe avocado
1 large handful of spinach, kale, or other greens
1/2 grapefruit juiced
1/2 can full-fat coconut milk
1/2 teaspoon vanilla extract, or one vanilla bean scraped
1 tablespoon flax
1 teaspoon maca powder (optional)
Combine all ingredients except water in a blender* and process till smooth. Add water if the smoothie is too thick. I find that the banana, avocado, and coconut milk are thick enough without adding additional ice, but if I want the smoothie to be a little colder I throw 2-3 ice cubes in my glass as I’m drinking.
* I don’t actually have a fancy high-powered blender. I make all my smoothies with my Cuisinart immersion blender and it works just fine. Every now and then I’ll find something that didn’t get processed, but it’s never enough to really bother me.