So, this post is a little bit special. 🙂 It contains the 50th recipe I’ve published on K in the Kitchen! That may seem small, but it’s exciting to me! Over a year ago, I was doing some research on starting a cooking/baking blog and was very interested, but simply didn’t have the time. So when I got the chance a couple of couple months ago, I decided to go for it! I’ve discovered it’s something I truly love. My dream (or one of them) would be to have a huge kitchen and unlimited supplies and just be able to experiment and cook/bake all the time. That would be so fun.
With that said, it’s time for the photo of the week.
“Really, Katherine, you’re showing us a picture of a boulder?”
This is a special boulder. That rock and the other ones beside it have been behind my parents’ house ever since it was built it back in the early 90s (and I’m sure the boulders were there for a long time before that). My brother and I loved those rocks. In the summer they would always be surrounded by poison ivy and chiggers, but during the cooler times of the year we would get to go climb on them sometimes.
“Mom, Dad, can we go climb on the rocks?” To a kid, that’s just the best thing ever. There’s a lot of good memories behind that boulder. That’s why I took a picture of it on my trip to Arkansas last week, and why I’m sharing about it here.
*insert subject change*
Now on to today’s recipe…
I’ve had smoothies on the brain this past week. It’s hot outside, the sun is coming up earlier every day, and our grass needs to be mowed again. (Really, grass?) Mowing our yard is definitely an exercise in patience because we have about 200 trees (slight exaggeration) with roots, dips, and holes everywhere. It’s kind of ridiculous.
Anyway… Let’s talk about this smoothie. I was craving one the other day around lunchtime and had one of those moments where I opened the fridge and said to myself, “Hmmm…ok, what options do I have from yesterday’s grocery shopping trip? Because there’s no way I’m going to the store right now.” Tell me I’m not the only one.
I’ve never mixed raspberries and nectarine in a smoothie before, but I figured they would make a pretty good combo, and when it comes to lemon you really can’t go wrong.
Yum. I was not disappointed. This was one tasty smoothie and I enjoyed every sip. 🙂
Raspberry Nectarine Lemonade Smoothie
- 1 medium nectarine, cut into chunks (peeled or unpeeled)
- 1 cup frozen raspberries
- 1/2 cup almond milk (or regular milk)
- 2 Tbsp honey
- 1 Tbsp lemon juice
- 1 cup ice cubes
Combine all ingredients in blender and blend until smooth. Garnish with raspberries if desired and serve.
~K in the Kitchen