Post-Mexico Detox Smoothie
I have to say college was an absolutely amazing experience for me! I made some of the best friends I could ever ask for (most of which I still keep in touch with and see as often as possible), I spent four years on one of the most beautiful campuses (I terribly miss living in Southern California), my college had delicious food…. oh, and I learned stuff.
Looking back there’s only one thing I might have missed out on: an epic, party-filled spring break. Every year I opted to go home and see friends and family while most people in college so often went to Mexico (or somewhere warm) for more festive and rowdy adventures.
While it may have taken six years since college graduation to actually make it to Mexico, I finally did!
A dear friend from college and her fiancée planned a destination wedding and decided Cabo San Lucas was the perfect location. While I would have gone anywhere in the world to see these two amazing people walk down the aisle, I was especially eager to go to Mexico. Who wouldn’t want to escape the rain and cold of the Pacific Northwest to experience 80-degree weather on the beach?
The past week has been a whirlwind of packing, laundry, travel, and most importantly, seeing old friends, making new ones, and sitting poolside with unlimited cocktails. We stayed at an all-inclusive resort and I have to say it was so hard to not gorge ourselves on all of the food (and perhaps cocktails) constantly surrounding us. Watching the couple getting married was definitely the highlight, but I certainly didn’t mind living out my spring break fantasies of party buses, clubs, pools, and friends.
Still wearing shorts and flip flops, it was rather sad to touch down back home in Seattle and nearly freeze walking to my car. While I would rather still be on vacation forever, I’m sure my waistline is appreciative to be back home where I’ll be on a more sensible diet.
Air-runn’s Greenish Smoothie
- 1/3 of an English cucumber, diced
- One cup kale (I use frozen because I think it blends better)
- 1 cup plain kefir (or 1/2 cup plain Greek yogurt with 1/2 cup milk)
- 3/4 cup milk (I use rice) use more for a thinner consistency, less for a thicker consistency
- 1 cup blueberries
- 1 teaspoon matcha (green tea powder)(optional)
- 1/2 scoop protein powder (optional)
Place kale and milk in a blender and blend until very smooth (I find this a necessary step as if I blend everything together at once, the kale doesn’t get fine enough—a problem you probably won’t have if you have a Blendtec or Vitamix or professional grade blender—which I do not).
Add remaining ingredients to blender and mix until smooth.