It’s been a crazy past few days for me. Last week I was in Ocean City, MD with my family, then early on Friday I left to drive back to Jersey so I could leave Saturday morning to go to Long Island with my boyfriend to attend his parent’s moving party. They are moving to Florida this week! It’s sad that they won’t be an hour away, but on the bright side, Nick and I have a built in vacation spot!
And the fun doesn’t end there. On Wednesday Nick and I are going to the Poconos for three nights to do some quality hiking and kayaking. I’m definitely more of a woods-y let’s go climb a mountain girl than a beach bum 🙂 In fact, I avoid the sun at all costs, usually having my sun hat and sunscreen on at all times when I’m outside, in the garden or taking a stroll down the street! I don’t mess around with sun protection.
We come back Saturday morning, and then it’s time to kick it into high gear for a party my dad is throwing for his friends. Nothing wrong with everything that has been going on, but I have been seriously crunched for time and I haven’t been able to make and share as many recipes as I would like to. So I’m going to squeeze a few in whenever I can between packing for the Poconos, weeding and watering the garden, and everything else I have going on!
Yesterday I went to make my favorite Chocolate Brownie Blast Blizzard and realized I only had 1/2 of a frozen banana in my freezer. That’s not nearly enough to make the giant serving I usually make and just wasn’t going to cut it. So I rummaged around in the freezer, making sure I didn’t miss any miscellaneous frozen bananas, and saw some watermelon chunks that I had froze a few weeks ago with big plans of making a smoothie with them. It was perfect! I had just got in from the sweltering heat we’ve been having here, and a giant, frozen, watermelon smoothie was just what I needed.
It came out frosty, creamy, and refreshing beyond belief! With a bit of vanilla it tasted like a cross between soft serve and fruit ice. I have been making my smoothies with cacao powder so long now that I forgot how good using only fruit could be. Chocolate tends to hide most of the fruit flavor, which I definitely don’t mind, but this was a nice change of place. Plus, it was more refreshing on a hot, sticky day.
I paired this watermelon frosty with some homemade almond butter. Everything tastes better with nut butter, fact! You can blend the almond butter in and it is very tasty, however I decided to make a side cup of almond butter to dip in the pink frosty. Either way, this is the perfect summer drink!
I’ll try and keep you posted on everything going on, and hopefully I’ll have time to bring you guys one more recipe before the week is over. For now, enjoy a big watermelon frosty 🙂
2 cups frozen watermelon chunks
1/2 frozen banana, cut into chunks
1/2-3/4 cups unsweetneed almond milk, or non-dairy milk of choice
1/4 tsp vanilla extract
almond butter, for serving (optional)
Blend everything until thick and smooth. Start with 1/2 cup almond milk, and slowly add more (if necessary) to reach your desired consistency.