Honeydew Green Tea Smoothie Recipe for Refreshing Energy

Happy Sunday! I hope your weekend is going well. Yesterday Alex and I attended a baby shower for friends who are expecting twin boys. It was held at Westchester Burger Co., and I definitely indulged in some delicious food. This was our second coed baby shower this spring, and I’m enjoying the modern take on tradition — it’s lovely to see both parents-to-be excited (and a little nervous).

Tonight we’re hosting friends and their kids for an early, casual dinner. I had planned to make meatballs, but after reading a glowing comment from Trish at Rhubarbarians about roasted carrot and avocado tacos, I switched gears and decided to prepare roasted veggie tacos instead. I’ll serve them with a quinoa-corn salad (recipe coming soon) and a strawberry rhubarb crisp for dessert. Expect a food coma.

With a busy social calendar, I try to keep breakfasts light, nutritious, and energizing. This week’s Smoothie Sunday is a green tea honeydew smoothie I’ve been enjoying nonstop since I developed the recipe. It uses only half a frozen banana, avoiding heavier ingredients like nut butter or syrup, so it stays lower in calories while still tasting sweet and juicy. Matcha lends a mellow, grassy note and brings concentrated antioxidant benefits from green tea.

I hope you have a relaxing evening — I’m planning to watch House of Cards — and check back later in the week for more recipes. I’ve got several tasty things in the works.