Serves 1
Directions
- 1Bring a large pot of water to a boil.
- 2Slice the zucchini into quarter-inch thick slices.
- 3Add the zucchini to the boiling water and blanch for about a minute.
- 4After a minute, use a skimmer or slotted spoon to transfer the blanched zucchini to an ice water bath to stop the cooking process.
- 5Let the zucchini cool in the ice water bath for about two minutes.
- 6Drain the zucchini over a colander and pat it dry with paper towels to remove any extra moisture.
- 7Lay the zucchini in a single layer on a baking sheet to pre-freeze it, preventing clumping.
- 8Freeze for one to two hours until solid.
- 9Once frozen, transfer the zucchini to storage bags like silicone stasher bags for long-term storage.
- 10Cut the cauliflower into quarters and remove the florets.
- 11Cut the florets into bite-sized pieces.
- 12Add the cauliflower florets to a pot of boiling water and blanch for one to two minutes.
- 13Transfer the blanched cauliflower to an ice water bath and let it cool for two minutes.
- 14Drain the cauliflower and pat it dry with paper towels.
- 15Lay the cauliflower flat in a single layer on a baking sheet to freeze for one to two hours.
- 16Once frozen, transfer the cauliflower to a stand-up stasher bag for storage.
- 17Add 1/2 cup of water and 1/2 cup of coconut milk to the blender.
- 18Add one scoop of whey protein powder (vanilla & coconut water flavored) to the blender.
- 19Add one tablespoon of chia seeds and a small peeled piece of ginger to the blender.
- 20Add one cup of frozen pineapple chunks to the blender.
- 21Blend until smooth.
- 22Pour into a glass.
- 23Add one cup of homemade almond milk and 1/2 cup of plain Greek yogurt to the blender.
- 24Add one tablespoon of hemp seeds and one cup of frozen blackberries to the blender.
- 25Add 1/2 cup of frozen cauliflower florets to the blender.
- 26Blend until smooth.
- 27Pour into a glass.
- 28Add 1.5 cups of unsweetened almond milk to the blender.
- 29Add one tablespoon of flax seeds and 1/2 teaspoon of ground vanilla bean to the blender.
- 30Add one scoop of collagen peptides to the blender.
- 31Grate about 1/3 cup of carrots and add to the blender.
- 32Add one peeled and frozen orange to the blender.
- 33Add 1/2 cup of frozen cauliflower to the blender.
- 34Blend until smooth.
- 35Pour into a glass.
- 36Add one cup of water, a large handful of spinach, and one cup of cucumber slices to the blender.
- 37Add one peeled kiwi fruit to the blender.
- 38Add a quarter of an avocado and one tablespoon of cashew butter to the blender.
- 39Add 1/2 cup of frozen zucchini to the blender.
- 40Blend until smooth.
- 41Pour into a glass.
- 42Add one cup of water, one tablespoon of chia seeds, a handful of spinach, and a quarter of an avocado to the blender.
- 43Add one cup of mixed berries and 1/2 cup of frozen zucchini to the blender.
- 44Blend until smooth.
- 45Pour into a glass.
Ingredients
- 2 Zucchini
- 1 head Cauliflower
- 0.5 cup Water
- 0.5 cup Coconut Milk
- 1 scoop Whey Protein Powder (Vanilla & Coconut Water)
- 1 tablespoon Chia Seeds
- 1 small piece Ginger
- 1 cup Frozen Pineapple Chunks
- 1 cup Almond Milk
- 0.5 cup Greek Yogurt
- 1 tablespoon Hemp Seeds
- 1 cup Frozen Blackberries
- 0.5 cup Frozen Cauliflower
- 1.5 cups Almond Milk
- 1 tablespoon Flax Seeds
- 0.5 teaspoon Ground Vanilla Bean
- 1 scoop Collagen Peptides
- 0.33 cup Carrots
- 1 Orange
- 0.5 cup Frozen Cauliflower
- 1 cup Water
- 1 large handful Spinach
- 1 cup Cucumber Slices
- 1 Kiwi Fruit
- 0.25 Avocado
- 1 tablespoon Cashew Butter
- 1 cup Water
- 1 tablespoon Chia Seeds
- 1 handful Spinach
- 0.25 Avocado
- 1 cup Mixed Berries
- 0.5 cup Frozen Zucchini
Equipment
BlenderPotCutting BoardKnifeSkimmerIce Water BathColanderPaper TowelsBaking SheetStorage Bag (Silicone Stasher)GraterSpoon
Tips
- To help your palate adjust to less sugar in smoothies, you can gradually reduce the sugar quantity by adding half an apple or banana.
- Zucchini and cauliflower can be used as alternatives to bananas in smoothies to reduce sugar while adding creaminess and heft.
- Blanching zucchini and cauliflower before freezing deactivates enzymes, preventing discoloration and mushiness, and preserves quality and flavor for longer storage.
- Pre-freezing zucchini and cauliflower in a single layer on a baking sheet prevents them from clumping together in the freezer, making them easier to use in smoothies.
- For a protein boost, consider adding vegan protein powder, collagen powder, Greek yogurt, cashew butter, almond butter, spinach, or various nuts and seeds to your smoothies.
- Ginger can be peeled easily using the back of a spoon. If your blender isn't powerful, finely dice or mince the ginger before adding.
- When buying almond milk, make sure it is unsweetened to keep the sugar content low.
- For easy removal of kiwi fruit flesh, slice it in half and use a spoon to scoop it out.
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