You lead a busy life. It probably feels like you spend your life in panic mode. Did I remember to do this or do that? Have I eaten today? Wait! What? Then your tummy rumbles and you begin to feel sluggish. Nope. You forgot to eat. So, what do you do when you’re in a bind? What do you reach for? Hopefully, you have healthy snacks on hand when you’re in crunch.
If you want to make your routine a whole lot easier, schedule in a few minutes to make your smoothies for the week. Yes, you read that right. You can make a week’s worth of smoothies in just a few minutes time.
Do you need smootthies?
Freezer smoothies are the answer to your dietary needs. All you need is a few simple ingredients, quart size freezer bags and your freezer. Stock up on your favorite fresh fruits and veggies and get ready to add a kick of flavor to your daily diet. And the best part? You can get your kids involved! They’ll love mixing and matching their own smoothies too.
Gather some of your favorites ingredients and let’s make some smoothies like this basic recipe that you can mix and match with:
- 1½ cups of spinach
- ½ cup of carrots or cauliflower
- 1 whole pineapple, mango, large apple or 2 pears, or 1½ cups of diced fruit
- Blend in 10-12 ounces of your favorite juice
What ingredients do you need to have on hand to keep things simple? Buy a large container of organic spinach and other leafy greens. Into your freezer bags go all the ingredients in this order: chopped veggies, fruits, leafy greens.
When you place the ingredients in the blender, you should layer them for the best results: liquid (juice) first, leafy greens next, frozen fruits next, and then add the veggies. The whole idea is to have them layered in the bag in the opposite order of how you’ll add them to the blender so that when you place them to the blender, you get the best results.
If your kiddos aren’t fans of the green vegetables, no need to worry. There’s a simple solution for that. Making them smoothies makes it easy to hide the offending veggies. Just mix them right in there with the ingredients they love and they’ll never know.
By Chef Eric Stein