For last several years, I didn’t think I could make a good smoothie without yogurt. Here’s the deal: I love yogurt, but my tummy does not. Little did I know, a frozen banana is all it takes to give smoothies the same creamy effect without dairy. Problem = solved.
So I hopped on the green smoothie train, throwing handfuls of spinach into my morning smoothie and feeling super accomplished about getting a serving of veggies before 10 a.m. But here’s the other deal: I like raw veggies, but my tummy does not.
I typically have to limit myself to a couple salads a week because I just struggle to digest them. Steamed vegetables, on the other hand, are usually okay. So I did a little digging around to solve my second problem. And the answer is frozen veggie cubes. So simple, yet so amazing.
Here’s how it works: Steam some veggies – I’ve done spinach and carrots so far, but there are many options – then let them cool a little, blend until smooth and pour into ice cube trays. Pop the trays in the freezer, and a few hours later your veggie cubes will be smoothie-ready. I use 2-4 total cubes per smoothie, along with frozen banana, frozen berries, ground flax seed and almond milk.
That’s all there is to it! Happy taste buds, happy tummy.
- fresh spinach, baby or regular
- Steam or saute spinach until wilted. Set aside to cool or place in fridge.
- Once spinach reaches room temperature, place in blender or food processor with about 1/2 cup water and blend until smooth. If unable to blend, add a little more water.
- Remove from blender and pour blended spinach into ice cube tray. I used a 9oz bag of Fresh Express Spinach, and it made 10 cubes.
- Freeze overnight. Store cubes in ice cube tray or remove and store in a plastic bag. If difficult to remove from tray, run the back of the tray under warm water.
- Add as many cubes as desired to smoothie and blend!
Process can be replicated with other vegetables, such as carrots, beets and butternut squash.