National Grilled Cheese Day Meets Taco Tuesday...GRILLED CHEEZE TACOS (and Summery Tomato and Sweet Garlic Soup).

Yes, people. I'm completely serious right now. VEGAN. GRILLED. CHEEZE. TACOS. And they are sooooooo gooooood. What made me think of such a bizarre and ridiculous thing?! Well, since you asked...
You guys already know that I'm a pretty die-hard foodie...especially when it comes to holidays. One of my favorite things about holidays is making delicious vegan food: for myself, for my family, for my friends, and heck...for my puppy! (Candy cane dog biscuits are gonna be a thing in my household this Christmas...I'll share the recipe, don't worry! :) ) However, when said holiday happens to be a FOOD HOLIDAY like today (HELLOOOOOO #NATIONALGRILLEDCHEESEDAY!), the little girl that still lives inside me screams even louder than she does on regular holidays. I mean, what's better than AN ENTIRE DAY DEDICATED TO ONE FOOD...especially when that food just so happens to be a GRILLED CHEESE SANDWICH. With that said, let's backtrack a little bit. I'm a huge food-holiday lover...including the WEEKLY food holidays: Meatless Monday, Waffle Wednesday, Pancake Sunday, and the star of today's recipe inspo: TACO TUESDAY. I was trying to think of a creative way to combine these two food holidays into one, and thus, it seemed I had two options. Option 1: taco grilled cheese. Think crispy bread slathered with homemade guac and stuffed to the brim with all my fave taco topping goodness. Tempting, but BORING. Everyone does that. (Although this recipe looks pretty darn tasty when swapped with vegan "meat" and cheeze!) That brings us to option 2: Grilled cheese tacos. WHAT?! Uh-huh. My first thought was, "HOW?!" (This might have been your first thought too...!) I mean, think about it: a grilled cheese is delicious, gooey,  melty cheese inside two slices of bread (duh...). How exactly can you turn that into tacos without just changing the shape of the grilled cheese sandwich?! Ah-ha...now we're getting somewhere!
Behold, my friends, my original creation...the first recipe of it's kind, straight outta my crazy head: The Fit Vegan Ginger's Grilled Cheeze Tacos. Delicious toasty bread cubes inside perfectly crispy romaine lettuce leaves and slathered in my sinlessly gooey and delicious cheeze sauce. And because a grilles cheese isn't complete without a bowl of tomato soup, I've included the recipe for my luscious Summery Tomato and Sweet Garlic Soup! This is such a unique and delicious spin on an old-time foodie fave, and it's a perfect meal for a warm spring day like today! The lettuce "taco shells" in place of bread give it a nice and light feel, while the slightly sweet tomato garlic soup adds a nice palate cleanser to the richness of the cheeze. Convinced?! Mission accomplished. Enjoy, fitties!

Grilled Cheeze Tacos and Summery Tomato and Sweet Garlic Soup.

THAT CHEEEEEEEEEZE.

Crispy, crunchy, cheesy, healthy...all in one. So good.

Summery Tomato and Sweet Garlic Soup.

Thick and creamy goodness.

Grilled Cheeze Tacos with Summery Tomato and Sweet Garlic Soup. Vegan, Gluten-free. Serves one.

Ingredients
Grilled Cheeze Tacos
1. 4 large romaine lettuce leaves, washed and dried
2. Two slices vegan bread of choice, cubed
3. One recipe "Basic Cheeze Sauce" (see this post!)
4. Chopped parsley, for garnish

Summery Tomato and Sweet Garlic Soup
1. 1 cup canned tomato sauce
2. 1 cup plant-based milk of choice (I used cashew, but soy would be BOMB)
3. Salt, to taste
4. 1/2 small clove garlic, grated (less if you're not that into garlic's spiciness)
5. 1/4 tsp onion powder
6. Less than 1/8 tsp stevia or sweetener of choice
7. Chopped herbs of choice, for garnish (I used parsley, but chives would be great too!)

Method
1. Preheat oven to 400 F and line a baking sheet with parchment. Place bread cubes on parchment (you cold spray with coconut oil cooking spray, if desired) and bake until crispy, about 15-25 minutes, flipping halfway through.
2. Remove bread cubes from oven and let cool 10 minutes. When cool enough to handle, fill lettuce leaves with bread cubes and set aside.
3. Combine all ingredients for soup in your vitamix or high-speed blender and blend until smooth, starting on low speed and working up to high. Pour into small bowl and chill until ready to serve.
4. Prepare cheeze sauce according to recipe instructions. Drizzle cheeze over tacos and sprinkle with parsley. Serve with chilled tomato soup and a side salad.

White Cheddar Cheeze-Chive Soup.

There's something absolutely irresistible about a thick and creamy, "cheesy" soup...I think for many people, cheese is the ultimate comfort food. And when it's made into a warm and comforting soup? Well, then...I'll be right over :)
This White Cheddar Cheeze-Chive Soup is so simple to whip up and perfect for any time of year. Add some toast and seasonal veggies on the side, and you've got yourself a yummy dinner (or lunch! Yep, it's that fast to make!). Enjoy...and be sure to let me know what you think by posting your comments! :) I'd love to know what you served with your soup and how you liked it!

White Cheddar Cheeze-Chive Soup.

So  thick and creamy!

White Cheddar Cheeze-Chive Soup. Vegan, Gluten-free. Serves one (can easily be doubled or tripled to serve additional people).

Ingredients
1. One large white sweet potato, steamed
2. 3 T nutritional yeast flakes
3. 1/4 tsp onion powder
4. Salt and black pepper, to taste
5. 1 T dijon mustard
6. 1 cup unsweetened cashew milk
7. 1/2 tso freeze-dried chives, for garnish

Method
1. Peel sweet potato and combine in Vitamix or high speed blender with all ingredients except chives. Blend low to high until super smooth.
2. Pour into small soup pot and bring to a boil over high heat. Reduce to a simmer and cook 5-7 minutes.
3. Pour into a bowl and garnish with chives. Serve warm.

Frozen Creamed Coconut Lemonade.

Happy national lemonade day! Yup, it's a real thing. And this frosty yumminess is real good 👌🏻 chilled creamy tangy sweet goodness comin your way! Enjoy 😄

    Frozen Creamed Coconut Lemonade. 

    Frosty, tangy, luscious breakfast.

Frozen Creamed Coconut Lemonade. Vegan, gluten-free. Serves one. 

Ingredients

1. 6-7 large ice cubes

2: 1 cup light canned coconut milk

3. Juice of 2 large lemons

4. 6 oz. silken tofu

5. 10 drops coconut flavored stevia

Method

1. Blend it yo. And then slurp till the last dropsies gone. 

 

World's Creamiest (Vegan) Strawberry Vanilla Smoothie. Secret Ingredient Revealed!

So I was going to save this one for The Fit Vegan Ginger Cookbook...but I can't do that to you guys. I love you too much...and I love this SMOOTHIE too much! Oh my goodness gracious. Talk about delicious...this smoothie is literally so creamy you will collapse in your seat (although I hope you don't because then you might knock it over and waste the goodness...)! And you will NEVER BELIEVE my secret ingredient...are you ready for this?! CAULIFLOWER!!!! Yup, I went there. And boy--are you gonna be glad. Enjoy, darlin's 😄

    World's Creamiest Strawberry Vanilla Smoothie. 

There's a reason creamy and dreamy rhyme...

World's Creamiest Strawberry Vanilla Smoothie. Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 cups frozen strawberries 

2. 4 oz. raw cauliflower, steamed and cooled completely (chilling in the fridge wouldn't hurt if you have the time!)

3. 15 drops vanilla flavored stevia

4. 1/2 tsp vanilla powder

5. 1 cup vanilla unsweetened almond milk 

Method 

1. In your vitamix, combine frozen strawbs, chilled

Cauli, vanilla, stevia, and milk. Blend low to high until silky smooth and luscious looking. 

2. If you can resist drinking this straight from the blender, pour into a tall glass and enjoy!

Ginger Grapefruit Frosty.

Dare I say it? I think SUMMER HAS ARRIVED, guys!!!! And I am one happy little vegan :) as a mostly raw vegan, I have to admit I really struggle in the winter...I always want warm, cooked food because I'm always cold 😓 but summer?! Bring on the smoothies and nice creams! I rarely if ever cook during the summer months--it's wonderful! Food prep takes less time, AND you don't heat up the house with the oven, thus, you can get away with not turning on the AC 👌😂 

This zesty frosty is the perfect refreshing treat after a hot day like today! Enjoy. 

                Ginger Grapefruit Frosty. 

            Energizing, sweet, tangy, and lightly spicy. PERFECTION! 

Ginger Grapefuit Frosty. Vegan, Gluten-free. Serves one. 

Ingredients

1. One grapefruit, frozen in sections

2. 2 tsp grated ginger

3. 1 T maple syrup or maple flavored agave nectar

4. 1-1 1/2 cups cold water

Method

1. Place frozen grapefruit sections in a strainer and briefly rinse under warm water. Place in vitamix with all ingredients and blend low to high until frothy and smooth (add water as needed). Enjoy! 

Peach Cobbler Smoothie with Cinnamon Crumble gRAWnola.

It's the season...peaches! Aka HEAVEN in the form of a luscious little fruit. Super easy and quick to make, this nutrition packed smoothie bowl is sure to please even the non-vegans 👌 

Peach Cobbler Smoothie with Cinnamon Crumble gRAWnola. 

The whole package. YUM ALERT Y'ALL!

                   NOMMMMMMMMMS. 

Peach Cobbler Smoothie with Cinnamon Crumble gRAWnola. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 cups frozen sliced peaches

2. 5 oz. silken tofu

3. 1 cup cashew milk (almond works well here, too)

4. 1/2 cup raw tvp granules

5. 2 T flaxseed

6. 1/2 tsp cinnamon

7. One packet stevia

Method

1. In your vitamix, blend peaches, tofu, and milk of choice. Pour into large bowl. 

2. Mix tvp, flax, cinnamon, and stevia in a medium size bowl. Top smoothie with gRAWnola crumble and serve immediately. Enjoy!

Chilled Cucumber Soup.

Spring means green food...naturally! This springy soup is sure to please any critic--sweet, refreshing, super quick...a perfect addition to any salad and sandwich meal. 

           Chilled Cucumber Soup. 

                            Yum. 

                  And oh so lovely! 

Chilled Cucumber Soup. Vegan, Gluten-free. Serves one. 

Ingredients 

1. One large cucumber, chopped

2. 2 cups raw spinach leaves

3. 1 cup almond milk

4. 6 oz. silken soft tofu

5. Two fresh basil leaves

6. 10 drops watermelon flavored liquid stevia

7. 10 drops coconut liquid stevia

8. "Nogurt" and dried basil for topping

Method

1.  Blend all ingredients in your high speed blender until smooth. Refrigerate until ready to eat. Ssrve chilled, garnished with Nogurt (previous post) and dried basil, if desired. Enjoy!

A soup for spring (well, sorta spring...): Chilled Cantaloupe Banana Soup.

Soup is probably one of my favorite things in the world to make. Soup of all kinds--hearty, silky, light, hot, cold, spicy, sweet, chunky, you name it...I love it! Ever since I got my vitamix last February, I've been kind of obsessed with its blending powers...thus, and increased obsession with homemade soups! 

We've had pretty wacky weagher this week here in central Va...it was 60 degrees AND SUNNY on Monday! But I'm not complaining--bring it ON! Needless to say, I was feeling super springy after my run Monday morning, and craving a nice light and cold breakfast. So...soup for brekkie? Yup. You guys shouldn't be surprised...I'm pretty traditional after all, right?! 😂😜 Enjoy!

   Chilled Cantaloupe Banana Soup. 

             Yes. I think yes indeed. 

Chilled Cantaloupe Banana Soup. Vegan, gluten-free. Serves one. 

Ingredients

1. 2 cups fresh chopped cantaloupe 

2. One large frozen banana (freeze SLICED!)

3. One cup light coconut or coconut-almond combo milk 

4. 10 drops coconut stevia

5. 6 oz. silken soft tofu

6. Chopped mint for garnish

Method

1. Combine first 5 ingredients in your vitamix or other high speed blender. 

2. Starting on low, slowly work up to high speed, blending until perfectly smooth. If you prefer a thinner soup, add water through the top spout as you blend. 

3. Pour into large bowl and garnish with chopped mint. YUMM!

Smoothie Cereal!

Yes I'm aware it's October...but my run this morning was HOT AND SWEATY! It's been veeeerrrryyyy rainy here for about 10 days now and the humidity levels have SKYROCKETED. Boy was I a wet mess this morning! 

Naturally, I wasn't in the mood for a hot a billowing oatmeal creation...I was craving a smoothie! But I was feeling creative too...thus, "Smoothie Cereal" was born...and has quickly become a new fave. Enjoy guys! 😋😋

                   Smoothie Cereal. 

                          Close up. 

           All mixed up! Mmmmmm!

Smoothie Cereal!; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 2 cups frozen berries of choice (I used strawberries)

2. One scoop protein powder of choice (j used vega)

3. 1++ cup almond milk

4. 1/2 cup TVP granules

5. 1/4 tsp ground ginger 

6. Stevia to taste

Method

1. In a medium size bowl, stir together dry TVP, ginger, and stevia powder. Set aside. 

2. In your vitamix, combine frozen berries, ️protein powder, and almond milk (you might need to add more during blending to thin out--this smoothie is THICK!). Blend until smooth, pour into large bowl and sprinkle with TVP cereal. Stir and eat! Delicious!

Strawberry-Lemon-Mint Nice Cream.

Because it's TECHNICALLY still summer time...and this recipe is just TOO GOOD to wait till next summer! I mean...LOOK AT THIS PEOPLE 😱😍😍

     Strawberry-Lemon-Mint Nice Cream. 

                     Pink Perfection!

               Sweet and tangy fresh. 

                       Speechless. 

Strawberry-Lemon-Mint Nice Cream; Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 cups frozen strawberries 

2. Juice of 1/2 a lemon

3. 2 fresh spearmint leaves

4. 1/2 packet stevia

Method

1. Couldn't be easier. Combine strawbs, lemon juice, stevia, and ONE torn up mint leaf in your vitamix or high speed blender. Blend low to high until fruit is finely chopped. Use damper to mash into ice cream. 

2. Scoop into bowl and top with second mint leaf. Devour! But you didn't need THAT instruction...😂😂😍 Enjoy, loveys ❤️

Sinless Strawberry Sorbet.

Every time is ice cream time, am I right?! And when it's 100% vegan, gluten free, sugar free, oil free, nut free, and made ENTIRELY FROM FRUIT, this "Sinless Strawberry Sorbet" lives up to it's name! 

            Sinless Strawberry Sorbet. 

                           Lush. 

Sinless Strawberry Sorbet; Vegan, Gluten-free. Serves one ( makes one BIG serving!). 

Ingredients

1. 3 cups frozen strawberries

2. 5-10 drops liquid stevia, flavor of choice (optional)

Method

1. Place frozen strawbs and optional stevia in your vitamix. Secure the top and turn it on. Blend VERY SLOWLY from low to high. When the strawberries are powdery, begin "folding in" the strawberries with the damper of our vitamix. This will create the "ice cream". 

2. Keep mashing down and around until smooth and completely creamy. Scoop out with spoon and place in large bowl. Unless you're eating it IMMEDIATELY, cover and pop in the freezer. 

My favorite chia pudding: Coconut-Beetroot Chia Pudding.

I love chia pudding. I love chia seeds in general! I mean, what's NOT to love?! A mere 1/4 cup provides 6 grams of protein, 11 grams of healthy fats (HELLO OMEGA 3's!), and only 180 calories. I thought I had died and gone to vegan foodie heaven when I learned of all the incredible uses of chia seeds. ESPECIALLY when I discovered my beloved chia pudding. Chia puddings are definitely a go-to quick breakfast for me. Chia gives me so much energy-perfect to power me through a run or skate! 

This particular chia pudding is definitely a new fave. Beets (another of my favorite things!) and coconut go great together, if you're never tried that combo. Quick, easy, ridiculously filling. What are you waiting for?!

      Coconut-Beetroot Chia Pudding. 

             Even better? It's PINK! 

Coconut-Beetroot Chia Pudding; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 1/4 cup black chia seeds

2. 1 cup almond milk

3. 1/2 cup steamed, sliced beets

4. 10 drops coconut flavored stevia

5. Shredded unsweetened coconut for garnish, optional 

Method 

1. Place chia in a LARGE bowl (do not underestimate bowl size...this expands drastically!). 

2. In vitamix or other high speed blender, combine beets, almond milk, and stevia. Blend until smooth. Pour over chia and stir with spoon. 

3. Cover and place in fridge overnight. When ready to eat, garnish with shredded coconut if desired. Enjoy! You will..!

Carrot Cake Nice Cream.

Ok. This doesn't really need an introduction because the title says it all. Carrot. Cake. Nice. Cream. Oh yeah-I went there. Smooth, creamy, deliciously cold, and sooooooo healthy. Think it's too good to be true? You should know me better than that by now...!

    Carrot Cake Nice Cream, pre garnish. 

       Topped with unsweetened coconut (optional, but recommended!)

       Close up. Drooling yet?! I am...

Carrot Cake Nice Cream; Vegan, Gluten-free. Serves one. 

Ingredients

1. Two chopped frozen bananas

2. 2 small (or 12 baby) carrots

3. 1/4 tsp cinnamon

4. Dashes of ginger and nutmeg

5. Optional: unsweetened shredded coconut for garnish

Method 

1. Steam your carrots. I did this in the microwave, but you can also boil them in water in the stovetop until tender. Once easily pierced with fork, rinse in strainer under cold water for about 30 seconds. Pat dry and set aside. 

2. Combine all ingredients( plus a SPLASH of water) except coconut in vitamix or other high speed blender and blend until super smooth and creamy. 

3. Spread into bowl, cover, and freeze about 30 minutes. Too with coconut before serving, if desired. Enjoy!

Cinnamint Frosty.

 As you all know, I love comkng up with weird food combinations. The weirder, the better, I always say! And, yes...this one is pretty weird! But so so so yummy. I made this for the first time when I got home from a sweaty skating practice--the absolute PERFECT refreshing and nourishing treat! Enjoy this frosty-it's a keeper! 

                   Cinnamint Frosty. 

                         Yummies! 

       Frosty cool perfection right there. 

Cinnamint Frosty; Vegan, Gluten-free. Serves one. 

Ingredients 

1. One frozen chopped pear 

2. One peppermint tea bag, steeped in 1 1/4 cups boiling water, then chilled at least 8 hours

3. 1/2 tsp cinnamon

4. 1/2 packet stevia

Method 

1. Combine all ingredients in your vitamix or high speed blender and blend until smooth. This one is thick and frosty (hence the name!), so you may want to eat it with a spoon. 

Mint-Carob Nice Cream.

When I was younger (and ate ice cream!), my ABSOLUTE FAVORITE FLAVOR was mint chocolate chip. There was NOTHING I loved more than a yummy mint chocolate chip ice cream on a hot summer day. Cool, rich, creamy, perfection. Ahhhhhhh. So refreshing. My fellow mint chocolate chip lovers, REJOICE! This "Mint-Carob Nice Cream" tastes EXACTLY LIKE THE REAL THING! Actually, no. IT'S BETTER! And it's so incredibly healthy! You have to make this...even if mint chocolate chip ice cream isn't your favorite, THIS FLAVOR WILL BE! It's definitely mine! 

             Mint-Carob Nice Cream. 

You reaaaaaaalllly want to make this. Trust me!

Mint-Carob Nice Cream; Vegan, Gluten-free. Serves one (makes one EXTRA LARGE serving!). 

Ingredients

1. 2 frozen bananas

2. 1 T carob powder

3. One peppermint tea bag, steeped in 1 cup boiling water and chilled in the fridge AT LEAST 48 hours for flavors to fully develop. 

Method

1. In your vitamix or other high speed blender, combine frozen nanas, carob, and 1/2 cup of your chilled peppermint tea. Secure lid and blend low to high. Of things are not moving, add another 1/4 cup of tea. Blend until smooth. 

2. Turn off blender and set aside a shallow baking dish. Pour your nice cream into dish, making sure to spread it evenly about the dish. The consistency should be thick but easily spreadable...think very thick smoothie. 

3. Cover and place in freezer overnight. When ready to eat, remove from freezer, let thaw at least 10-15 minutes and enjoy! So so so good! (I may or may not be eating this RIGHT NOW...)

Copycat "Wendy's" Carob Frosty.

Ahhhh, summer is finally here. And you all know what that means...swimming, vacation, relaxing, and of course, frozen goodness! 

I used to LOVE those "Frosty" desserts that Wendy's used to serve. Of course, I haven't had one in YEARS (Like maybe 8 years?!) but I remember exactly how they taste, nonetheless! Cool, rich, and utterly satisfying, I have fond memories of summer nights eating these while watching the sunset...after a day at the pool of course! 

This veganized version of my all time fave is as close to the real thing as you can get. Give it a go! You will love it! 

      Copycat "Wendy's" Carob Frosty. 

                 Frosty deliciousness!

Copycat "Wendy's" Carob Frosty; Vegan, Gluten-free. Serves one. 

Ingredients 

1. One frozen chopped pear 

2. One frozen chopped banana

3. 1 T carob powder

4. 1/3 cup almond milk

5. 1/3 cup plus 1/8 cup cold water, divided

Method 

1. Place banana, pear, carob powder, almond milk, and 1/3 cup water in your vitamix or high speed blender. Blend slowly from low to high. While blender is running, add 1/8 cup water through the top. Use plunger to get things moving of necessary. 

2. Blend until smooth. It will be thick--don't think smoothie, think more ice cream. Serve in a tall "frosty glass" and enjoy!

Raspberry Lemonade Smoothie.

This Raspberry Lemonade Smoothie is a perfect refreshing summer treat! Tangy and frosty frozen raspberries mixed with zesty fresh lemon juice and just the slightest touch of sweet. Poolside drinks, anyone?!

       Raspberry Lemonade Smoothie. 

Raspberry Lemonade Smoothie; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 2 cups frozen red raspberries

2. Juice of 1 lemon 

3. 1 cup water

4. 1/2 to 1 packet stevia, depending on desired sweetness

Method

1. Add all ingredients to your vitamix or other high speed blender and blend until smooth. Pour jn to a tall glass and enjoy! Frosty and delish. 

Holiday Post!: Memorial Day Ice Cream Bars.

These Memorial Day ice cream bars are the perfect treat for a hot day! Super simple to make and only 4 ingredients! Definitely a winner!

         Memorial Day Ice Cream Bars. 

        Yuuuuuuuuuummmmmmooooo. 

Memorial Day Ice Cream Bars; Vegan, Gluten-free. Makes one serving (one plate of ice cream bars). 

Ingredients 

1. 2 frozen bananas 

2. 1/2 cup water or almond milk

3. 1 cup frozen strawberries

4. 1/8 cup frozen wild blueberries 

Method

1. Blend the frozen bananas in your vitamix with the water. The result should be like a thick smoothie. 

2. Line a shallow baking dish with parchment paper and pour in banana mixture. 

3. Using caution, slice the frozen strawberries in half and squish halves into banana ice cream. Squish in your bloobs as well. 

4. Cover and place in freezer overnight. Let thaw about 10 minutes before sliding into bars and devouring! Yumalicious!

Sunshine Super Smoothie Bowl.

This smoothie bowl defines summer. It captures just about every characteristic of "summer food": cool, refreshing, frosty, colorful, melting goodness. Man oh man! This right here is the bomb. 

        Sunshine Super Smoothie Bowl. 

Sunshine Super Smoothie Bowl; Vegan, Gluten-free. Makes one "super smoothie" bowl. 

Ingredients

1. One large grapefruit, peeled, sectioned, as frozen

2. One large navel orange, peeled, sectioned, and frozen

3. Juice of 1/2 a lemon 

4. 3/4-1 cup water (depending on how liquid-y you want it. I added 1 cup to mine in the picture above.)

Method

1. Place your frozen grapefruit an orange sections in a large strainer. Run under hot water for about 30 seconds. 

2. Break apart your citrus sections using your hands, then add them to a vitamix or other high speed blender. Squeeze in your 1/2 lemon and add water. 

3. Blend, baby, blend! Increase speed from low to high until frosty thick and perfectly smooth. Enjoy!

Holiday Post!: Lemon-Lime "Zinger" Smoothie.

Cinco de Mayo is a holiday worthy of celebration, right?! In my opinion, any holiday that involves themed-food is worthy of celebrating. You all know I absolutely LOVE making holiday food and creating fun holiday-themed recipes. I'm so corny like that...!
This Lemon-Lime "Zinger" Smoothie is perfect for Cinco de Mayo. Cool and tangy, a perfect treat to sip on as you're sitting poolside this summer too.

Lemon-Lime "Zinger" Smoothie.

Lemon-Lime "Zinger" Smoothie; Vegan, Gluten-Free. Serves One. 

Ingredients

1. one whole lemon, peeled, sectioned, and frozen
2. one whole lime, peeled, sectioned, and frozen
3. 1 cup water
4. 1-2 stevia packets (I know it seems like a lot, but TRUST me...)

Method

1. Combine all ingredients in a Vitamix or other high speed blender and blend until frosty. Enjoy!

Frosty Deliciousness. Yummmmmmo.