My weekdays seem to be a blur of crazed days at work and rushed evenings–cooking and eating supper, followed by dishes. laundry and squeezing in a little QT with the Guy and Kiddo. Summers are, blessedly, a bit slower-paced, since the mad race to make sure the Kiddo is ready in the morning is out of the mix and there’s no fear of realizing at 9 p.m. that we need ink for the printer so Kiddo can finish a school project that’s due the next day.
But the slow, lazy days of summer are never as slow and lazy as I’d like. And every morning I still seem to be rushed getting ready for work. The result is that I frequently skip breakfast–it always seems like what would taste good to me would take too long to make, and what we have on hand that is quick is not what my taste buds want, and usually not healthy either.
I always find that I crave fresh fruits and vegetables more in the summer (good thing!), and smoothies are a great way to start the morning–but they definitely don’t fit my schedule. But what if I could find a way to make them work?
I’ve mentioned that I’m a big fan of prepping my ingredients for weekday meals on weekends, to make meal time simpler during the week. If I’m going to chop one pepper, I might as well chop them all, and not have to get out (and clean) the knife and cutting board multiple times. Fall is my busiest time of year at work, so often late in the summer I expend a little extra time and energy to plan and execute a slew of freezer bag crock pot meals. If you haven’t discovered these yet, you need to–here are a few to get you started.
So it occurred to me that I could apply the same principle of pre-prepping and pre-packaging for morning smoothies. I started with divvying up some strawberries, blackberries and bananas that I had on hand in to freezer bags.
For some extra nutrition, feel free to throw a handful of greens in the bag, too. I’ll confess–I’m not much one for this myself, but I may try it now and again to see if I can grow to like the taste. To whip this up in the morning, just add a cup of apple juice and throw it in the blender (no need for ice since the fruit is already frozen).
Or, to pack a little extra protein punch to get through the a.m., there’s always the option to throw in a bit of honey and some frozen yogurt cubes. Spoon yogurt (I used Greek) into an ice cube tray, and after the cubes are set, pop them out and store them in a freezer bag to add into your smoothies as desired.