Most smoothies can be made ahead of time. Keeping portions on hand speeds breakfast or snack time, and these techniques ensure a tasty smoothie no matter when you eat.
Berry Smoothie Cubes
Hands On: 15 minutes
Freeze: Overnight
2 cups fresh strawberries, hulled and coarsely chopped
2 cups fresh blueberries or raspberries
½ cup orange juice or apple juice
1 banana, sliced
1 six-ounce container plain Greek yogurt
¼ cup honey
- In a blender combine all ingredients. Cover and blend until smooth.
- Pour berry mixture into compartments of ice cube trays. Freeze overnight or until firm. Transfer frozen cubes to a one-gallon freezer bag. Seal bag and freeze up to six months.
TO MAKE A SMOOTHIE: Place 5 or 6 frozen cubes in a blender. Add ¼ cup unsweetened almond milk, oat milk, coconut milk or other desired milk. Cover and blend until smooth. Serve immediately.
A DAY OR MORE AHEAD: Pour smoothies into individual canning jars or other freezer-safe containers with tight-fitting lids. Freeze up to six months. The night before serving, place smoothies in the fridge to thaw. Stir before serving.
MAKES SIX SERVINGS (1 ½ cups each)
PER SERVING: 138 calories, 1 g fat (0 g sat fat), 3 mg chol, 34 mg sodium, 30 g carb, 3 g fiber, 24 g sugars, 4 g protein