Freezer cooking doesn’t always involve cooking! One of the things that I did this week was build up our smoothie station.
My eldest son really loves to make his morning smoothie. Now that he’s working out on a regular basis, he takes his nutrition pretty seriously. He beefs up his smoothies with protein powder and counts on his mom to keep milk or juice in the fridge and a supply of frozen fruit in the freezer. Though he probably could add the ice cream that is there, he rarely does.
At least to my knowledge.
This last month, I created a dedicated drawer in our freezer for smoothie supplies. It made sense to me that all that stuff be located in one place. This week, I added to the collection.
You can fill your drawer with anything that you like to include in smoothies:
- frozen berries
- chopped and frozen bananas
- frozen stone fruit, like cherries, peaches, or plums
- sorbet, gelato, frozen yogurt, or ice milk
- even frozen spinach
I typically chop and “flash freeze” any fruit that we have that is getting very ripe or those that I find a great deal on. So, we’ve got several bags of home frozen fruit as well as a commercially packaged bag.
Today I chopped and froze some ripe bananas. While I was at it, I decided to freeze little lumps of Greek yogurt.
You can do this with ice cube trays, but it’s easier and less messy just to dollop your yogurt onto a piece of plastic wrap on a tray. Once the yogurt is frozen, it pops right off and you can store all your little yogurt gems in a freezer bag in the freezer. This is a great way to use up some yogurt that might be too close to the “best buy” date as well.
Having a smoothie station works really well for our family and encourages my kids to eat/drink more fruit and dairy.