Real food, made simply so you can love and enjoy better health.

Simply, Real, Health.

That’s the name of the game. My favorite game.

This is one of those weeks where I started laughing to myself about my “recipe” of the week. That word seems to be a bit flattering. So much so that I thought about not posting it this week.

But then I had to remind myself that this is what its all about. So what if it’s one ingredient, and maybe too simple or too easy to be considered a recipe by some people’s standards? If it tastes good, looks good, and is good for you, I’m in.

Especially when big life things happen in your life. Healthy + simple becomes even more important. Because it’s either that or eating out every single meal. Which is fine until you look at your your next credit card bill {side note: I wish I could use emoji’s here. That monkey one with the hands covering the eyes would be perfection right here. You know you know the one.}

So yes, Big Things are happening around here [including moving into my new house– complete with a totally revamped and redesigned Simply Real Health Test Kitchen (eeeeeeeeee!!!), which you all will see soon], so I’ve had to make do with what I had.

Example: a single, almost-mushy cantaloupe that barely survived the move, some hot Seattle summer weather, friends dropping by to see my new digs, and the only appliance unpacked in the mess– the diva Vitamix [yes, I buckled her in the front seat of my car instead of the moving truck. You know. Like how most people would treat their dog or baby. Same thing.]

So, it’s barely a recipe. But hot dang. It’s good. Its a one ingredient recipe wonder served up in a slightly unconventional way, which is one of my favorite healthy eating tricks for those sort of crazy weeks. Plus, a little craftiness is good for your brain. Mental AND physical gems for your health this week, aren’t you lucky.

Be sure to check out some of the variations too!

Cantaloupe Sorbet

Ingredients:

Makes 4 servings

1/2 ripe cantaloupe, skins peeled off and seeds scooped out

Directions:

1. Puree cantaloupe in a blender until smooth:

2. Freeze in a shallow tupperware or glass jars (single serving) for 2-3 hours. You want it somewhat soft to scoop out, so you can keep it in the freezer longer (for storage, let’s say). Just defrost for a minute or two before serving:

Also makes a great addition to summertime cocktails, prosecco or plain sparkling water for a great boost of flavor and color!

Variation ideas: try adding fresh herbs or whole milk or coconut milk to the blender, or combining with pureed avocado, cucumber and a bit of red onion for a amazing cantaloupe and more savory soup. Or try the recipe as written with honeydew, mango or blueberries.

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