Lean Green Smoothie

If you have a huge blender or food processer, you can probably add all ingredients at once; if not, halve everything and make it in 2 batches. This recipe makes a lot so you can freeze it in muffin tins or ice trays and have it ready to go whenever you need a quick snack or meal.

1. Remove stems/leaves from strawberries and chop into roughly half-inch pieces and add to the blender or food processor.
2. Add yogurt, tofu and ginger.
3. Add spinach. You may need to let the blender run for a little bit to break it down and create more space before adding the rest. At this point, add a little bit of water or juice to help keep everything moving.
4. Start with the blender on chop or similar setting to break up the larger pieces. Once no large pieces are detected, run it on liquify until smooth, adding water or juice as needed to keep the mixture moving.
5. Enjoy immediately if serving multiple people or put in the fridge for later.

If you don’t plan on enjoying the entire smoothie batch at once, pour into muffin tins (regular or minis) or ice trays and freeze. Once frozen, remove from the tin and place in an airtight container or bag and store in the freezer until ready to enjoy. To use after freezing, remove as many frozen pieces as you’d like (3 regular sized “muffins” is a good serving) and add to the blender with a dash of a liquid of choice and blend until smooth (may be microwaved for 1 minute to soften some prior to blending).

Enjoy!