Happy Friday everybody!
I’m tempted to start this post by telling you how disappointed I am that it is miserably hot and rainy outside. How sad I am that swimming, riding bikes, and energy releasing activities won’t be enjoyed by my boys today. How, well, this weather stinks.
But I’m not going to do that. I am going to focus on the positive.
I am going to start this post by telling you about the delicious tropical green smoothie that I created this morning. The combo of pineapple, mango, and peaches tastes like Summer vacation, which is why I planned to drink one by sitting by the pool today, but I digress.
It’s smooth, creamy, nutrient dense, and it tastes tropical! The chia seeds help you stay full longer and are a great source of omega 3’s. This smoothie has it all! Except… the ability to stop the thunder. Oh well… luckily they keep in the refrigerator for 2-3 days so when pool weather hits, I’m ready!
Time Saving Tips and Tricks:
Prep: This tropical green smoothie can be assembled as a smoothie pack and stored for up to a month in the refrigerator. I usually make 5-10 at a time. Keep in mind that each bag will make 2 servings. In a gallon Ziplock bag add spinach, mango, pineapple, peaches, banana, vanilla, and chia seeds. Using a permanent marker label the bag “tropical green smoothie” and write the date. Remove all air, and seal the bag. When you are ready for a smoothie, dump the bag into your blender. Add 1 1/4 cup of coconut water. Hit blend. Done.
Make Ahead: Smoothies can be stored in an airtight container (I use mason jars) in the refrigerator for 2-3 days.
Freezer: Smoothies that have been blended can be stored in the freezer as well. I use mason jars that are freezer safe. They can be stored for up to 2 weeks. The night before you want the smoothie just remove it from the freezer and put it into the refrigerator. It will be perfectly thawed in time for breakfast!
- 2 cups spinach
- 1 cup mango, frozen
- 1 cup pinapple, frozen
- 1 cup peaches, frozen
- 1 banana, frozen
- 1¼ cup of coconut water
- 1 TBS chia seeds
- 1 tsp pure vanilla extract
- Combine all ingredients and blend until smooth.
- A high speed blender is best when using greens and frozen fruits. If you don’t have one, blend the spinach and coconut water first. Allow the frozen fruit to thaw for about 10 minutes, then chop into bite sized pieces before adding to blender.
- I use frozen fruits. It’s so much easier than cutting up fruit and freezing it. You can even buy tropical fruit blends in order to avoid buying 3 separate bags. Make sure that there is only 1 ingredient, the fruit. You don’t want any additional sugars!
- When we make a little too much I just pour the extra into our popsicle molds and the kids think I made dessert!
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