Mornings can be extremely hectic at our households. With hubby leaving for PT at 5am, that leaves myself to get the kids up at 6am and ready for school. Not to mention, myself. The last thing I want to do on weekday mornings is prepare a “bacon and eggs” spread, so we usually just eat cereal or frozen waffles. But, sometimes, I like to make this blueberry breakfast smoothie, that kind of tastes like dessert, but is actually quite healthy! Bonus – you can make this ahead of time!
To Make This Smoothie Ahead Of Time
To prepare your smoothie packs or smoothie jars, place the fruit chunks at the bottom, followed by add-ins. Extracts, flax, chia seeds, spices etc are all totally fine to add in! Top the jars with any greens, then seal with the jar lids. These smoothie jars will keep for 2 or so weeks in the freezer.
To prepare your smoothie, dump all ingredients out of the jar into the blender. You may need to use a spoon to loosen out the ingredients. Add the almond milk (or coconut water as indicated) to the jar, put the lid on and give it a good shake, then dump it into the blender. This helps get anything left in the jar out.
1½ cups frozen blueberries
1 cup coconut water
½ cup yogurt (full-fat plain or greek)
¼ teaspoon coconut extract
1 tablespoon hemp hearts (get them here)
Combine all ingredients in the blender and place in fridge overnight. In the morning, take it out of the fridge and blend until smooth! That’s it – easy peasy and deliciousness on the go!