The Polar Vortex got me dreaming of warmer temperatures in faraway places–where thermometers have never seen minus 10 degrees at high noon and where you don’t need to wear a ski mask to take out the recycling.
That was the inspiration for this smoothie, a new favorite of mine. Close your eyes and it’s part fruity summer drink, part vanilla milkshake.
I’ve seen these make-ahead smoothie kits all over Pinterest. But I wasn’t convinced until my friend Kelly recently texted me to report that yes, freezing fresh spinach totally works. Kelly and I, who share a love of green smoothies, often bemoaned the fact that the small box of spinach was never enough–but the jumbo one went bad before we could use it up. These smoothie packets solve that issue.
Another issue they solve: The occasionally bouts of laziness that overcome me when contemplating breakfast. Throwing some fruit and spinach into the blender doesn’t seem like much effort. But, well, you know how it goes.
For these packets, I use quart-size freezer bags (which I wash and reuse). Here’s how I assemble them:
Start with a peeled banana.
Add 1-2 large handfuls of fresh spinach (this is one of the items I buy organic, since spinach tends to be high in pesticide residue and since I eat so much of it).
Add whatever fresh or frozen fruit I have kicking around. Some of my favorite combos: Frozen mango and frozen blueberries, strawberries and purple grapes, frozen blueberries and fresh lemon juice.
Top it off with a tablespoon of flaxseed for some extra fiber and healthy fats.
Freeze or refrigerate.
When you’re ready for your smoothie, dump the contents into a blender along with a cup of cold water or unsweetened almond or coconut milk. A high-speed blender works best at getting everything pulverized–so no spinach bits floating at the top of your drink.
Are you a fan of morning smoothies? Tell me your favorite combinations!
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