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Southern Summer Smoothie

Now that it’s getting warmer, I’ve been craving cold smoothies in the mornings. But, I don’t always have time to make them. I recently found this awesome trick for always having a healthy, quick breakfast or snack:

  1. Make a giant batch of smoothie – just grab all your ingredients and keep reloading the blender.

  2. Fill all your mason jars (hence the ‘southern’ in the title) There is a freeze line near the top of the jar to help not overflow it. I make about 8 at a time for the whole week.

  3. Stick them all in the freezer.

  4. Put one (or two) in the fridge overnight to thaw and it’s ready when you wake up!

There are SO many options when it comes to ingredients, especially this time of year with delicious, seasonal fruits and veggies. Below is my go-to blend! (Clearly I just use my hand as a measuring tool.)

Ingredients (this makes more than one full mason jar)

1 cup coconut milk - I like to use the canned kind – just remember to shake it first or you’ll get all the cream on top and water on bottom. I pour in about half the can. You could sub for almond milk, cow’s milk or yogurt, too.

1 banana - I love using a frozen banana but it’s not necessary.

big handful of fresh spinach

big handful of strawberries

big handful of blueberries

dash of cinnamon

squeeze of honey

Sometimes it needs a splash of water to get it moving/you might need to scrape down the sides halfway through blending

After it’s all blended, I sometimes throw in a few ice cubes and pulse it a few times to make it a bit frothier.

P.S.: if you use frozen fruit, you’ll get a difference consistency but both ways are yummy!


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