3 Smoothies Made with Veggies

Smoothie packs are a major time-saver. Sure, making a smoothie doesn’t involve all that much time, but gathering the ingredients can cost a few minutes. Today, let’s talk about an easy way to prep smoothies in advance, using the freezer pack method. We’ve talked about freezer smoothie packs in the past, but today is different. Today, we’re going to make freezer smoothie packs and fill them with not only fruit but also veggies! Yep, nutrient-rich, veggie smoothies here we come.

I’ve been wanting to share a few more smoothie recipes with you since we talked about making freezer smoothie packs. I’ve purposely written today’s featured recipes as freezer smoothie pack recipes, but you can also make one of these smoothies “on the spot.” To do this, you’ll just need to pour the ingredients into a blender versus freezing the ingredients together in a smoothie pack.

Before sharing the recipes, let’s review a few freezer smoothie pack basics.

What is a Freezer Smoothie Pack?

A freezer smoothie pack is a fancy name for a combo of smoothie ingredients that are mixed together ahead of time and then stored in a bag (or jar) in the freezer.

A freezer smoothie pack, just like a smoothie, can be made with various  frozen fruits and/or veggies, fresh greens, and additional nutrient-rich ingredients (frozen kefir cubes, seeds, nut butters, etc.). When you’re ready to make a smoothie, simply pour the contents of the smoothie pack, taken directly from the freezer, into a blender and add 1-2 cups of liquid.

Once you’ve created a smoothie pack, seal the bag (or container) and freeze the smoothie pack until you’re ready to make a smoothie. Smoothie packs will keep in the freezer for up to 3 months. I like to make a bunch of different smoothie packs at one time. This way my freezer is always stocked with ready-to-blend smoothie options.

Prep Work: How to Freeze Smoothie Ingredients

I highly recommend using frozen fruit and veggies in a smoothie pack. Using previously frozen fruits and veggies will guarantee that the ingredients don’t stick together once mixed in a pack and placed in the freezer. You can purchase frozen fruits and veggies from the store, or purchase these items fresh and freeze them yourself.

For fruit,  I recommend flash freezing the fruit first in a single layer on a cookie sheet lined with parchment paper. This works well with in-season fruit and sliced bananas. Once the fruit is frozen (about 1 hour), place the fruit in a storage container/bag to use later, or divide the fruit into individual smoothie packs.

For veggies, steam the chunks in water for just a few minutes until slightly soft. Then flash freeze the chunks in a single layer on a cookie sheet lined with parchment paper. Once the veggies are frozen (about 1 hour), place the veggies in a storage container/bag to use later, or divide the veggies into individual smoothie packs.

I also like to add a probiotic to my smoothies, either in the form of yogurt or kefir. To do this, pour (or spoon) the kefir or yogurt into ice cube trays, and then freeze the trays. Once frozen, place the cubes in a storage container/bag to use later, or divide the cubes into individual smoothie packs.

How to Store Freezer Packs

Before creating a smoothie pack, you’ll need a way to combine and store the ingredients to create a “pack.” There are two options:

1. Quart-size bags. I’ve used plastic bags for a long time (reuse them).  I also recently ordered a set of silicone, reusable bags and really like them.

2. Glass or plastic jars or containers (mason jars, tupperware-type containers)

I like to use bags. The bags make releasing frozen fruit and veggies much easier than stiff containers.

Storage jars (mason jars) are much bulkier which creates an issue with smaller freezers, like mine. And if the frozen fruit and veggie melt and begin to stick together before freezing a smoothie pack, there may be issues with releasing the smoothie contents at the time of blending.

What’s the Best Blender to Use for Smoothies?

I highly recommend using a high-speed blender. Yes, a high-speed blender is a huge investment, but it’s worth it if you make a lot of smoothies or blender recipes. Examples: KichenAid ProLine (that’s what I own and use), Vitamix, and BlendTec. Vitamix and Blendtec offer refurbished models, which may be cheaper than purchasing a brand new blender.

Today’s smoothie packs combine fruit and veggies, along with other real ingredients, to make nutritionally-rich smoothies. Since we usually enjoy smoothie packs first thing in the morning, or as an afternoon (after school) snack, I love knowing that we’re enjoying a serving of veggies along with the other nourishing ingredients.

5 from 1 vote

Veggie Smoothie Packs

Smoothie packs that combine fruit and veggies, along with other real ingredients, to make nutritionally-rich smoothies. Save time by making the smoothie packs in advance.

Kristin Marr

Print Recipe Pin Recipe

Prep Time10 minutes mins

Cook Time1 minute min

Total Time11 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 2 smoothies per pack

Calories 437 kcal

Ingredients

Cherry, Beet, and Almond Smoothie

• 1 cup spinach
• 1 cup frozen pitted cherries
• 1/2 cup roughly chopped beets steamed and frozen*
• 1/2 cup frozen banana slices about 1/2 a large banana
• 1/4 cup plain kefir or plain yogurt 4 kefir or yogurt ice cubes**
• 1 TB almond butter or your favorite nut butter

Blueberry, Zucchini, and Ginger Smoothie

• 1 cup spinach
• 1 cup frozen blueberries
• 1/2 cup zucchini slices steamed and frozen*
• 1/2 cup frozen banana slices about 1/2 a large banana
• 1/4 cup plain kefir or plain yogurt 4 kefir or yogurt ice cubes**
• 1/2 inch fresh ginger peeled

Tropical Carrot Smoothie

• 1 cup spinach
• 1 cup frozen mango chunks
• 1/2 cup carrots slices steamed and frozen*
• 1/2 cup frozen banana slices about 1/2 a large banana
• 1/4 cup plain kefir or plain yogurt 4 kefir or yogurt ice cubes**
• 1/2 inch fresh ginger peeled
• 1/4 tsp turmeric powder

Instructions

• Add the ingredients for the particular smoothie of your choice to a bag (or container). Place the bag in the freezer. It's important to work fast so the fruit doesn't defrost.
• To make a smoothie, add 1 1/2 cups of water to the base of your blender, followed by the smoothie pack contents. Blend until smooth, adding more water if needed to get things moving in the blender. If you have a blender with a tamper (a "stick" device) and want a thicker smoothie, use it! The tamper will help the ingredients blend without adding more water. 
• Enjoy the smoothie immediately after blending. 

Notes

*For the veggies, steam the chunks in water for just a few minutes until slightly soft. Then flash freeze the chunks in a single layer on a cookie sheet lined with parchment paper. Once the veggies are frozen (about 1 hour), place the veggies in a storage container/bag to use later, or divide the veggies into individual smoothie packs. I usually steam a couple of large beets, medium zucchini, and a few carrots (all chopped before steaming) at one time, freeze the veggies, and then keep them in a large bag for making smoothie packs. This is also a great way to use end-of-the-week veggies that need some extra life. 

**I like to add a probiotic to my smoothies, either in the form of yogurt or kefir. To do this, pour (or spoon) the kefir or yogurt into ice cube trays, and then freeze the trays. Once frozen, place the cubes in a storage container/bag to use later, or divide the cubes into individual smoothie packs. If you're dairy free, try freezing coconut or almond milk yogurt, or a nut milk (not a probiotic source, but will add creaminess). 

If you'd like to add extra goodies to these recipes, here are some ideas: bee pollen, flax seeds, collagen peptides, protein powder, or hemp seeds. 

If you'd like to reduce the amount of main fruit in the smoothie, you can go down to 2/3 cup of the berries, cherries, or mangoes. 

Nutrition

Calories: 437kcalCarbohydrates: 88gProtein: 11gFat: 9gSaturated Fat: 2gCholesterol: 11mgSodium: 133mgPotassium: 1700mgFiber: 12gSugar: 57gVitamin A: 10805IUVitamin C: 78.5mgCalcium: 217mgIron: 3.1mg

Tried this recipe?Let me know how it was!