This smoothie has a little surprise built into it. Don’t you want to know why this is a Pink Pina Colada Smoothie? Well there is no artificial dyes, I promise. Instead of making a traditional green smoothie I decided to use beet greens instead. What happens when you add beet greens to a smoothie? Everything turns pink!
I’ve seen people who freeze their smoothies in muffin tins or ice cube trays but I just couldn’t figure out why you would want to dirty your blender twice. For me the worse part is cleaning all the dishes so freezing and then re-blending doesn’t seem to save me anything actually it seems to add work.
So I wanted to share a new trick I learned for busy mornings. I found the perfect solution.
Freeze the smoothie in sandwich bags and then the night before serving just toss them in the fridge to defrost slightly to pour in your glass the next morning. You can even pour them in into the glass by simply using scissors to snip a corner off the bag.
To try this out I made a large batch of the smoothie and then placed servings into sandwich bags. I do 1/2 servings for each of my boys as they don’t drink as much as I do of the smoothies. I marked what they were and wrote down the calories for me for my food journal. I tossed them in the freezer to freeze.
The night before one of the days I had to work I tossed the bags into the fridge to defrost.
It worked out great! The boys smoothies were not as icy as mine, but they didn’t care at all, they still slurped them down. Plus I didn’t have to worry about cleaning the blender that morning.
- 2 bananas
- 1 cup beet greens
- 12 ounces pineapple chobani
- 1/2 cup milk
- 1 scoop protein powder (I used plain)
- 2-3 drops coconut extract
- Blend till smooth
- To freeze for later place in Ziploc bag and freeze – the night before toss the bag into the fridge
[box]Servings: 2 | Calories: 335 | Fat: 5 | Carbohydrate: 49 | Fiber: 3 | Protein: 26[/box]