I’ve truly perfected my smoothie recipe. These usually act as a lunch for me and I load them up with fruits, veggies, seeds, nuts, and protein and supplement powders—it’s a lot. Part of making these sustainable is Sunday prep as cooking potatoes, cutting up beets, and refilling frozen bags. Using as many frozen ingredients as possible helps ensure I don’t have a bunch of food going to waste and gives it a cold, thick texture without using bland ice.

I’ve chosen these ingredients based on what won’t anger my stomach, suggestions from a book called “The Hormone Fix”, some insights I gathered from a podcast about fiber, and just general knowledge of healthy fats. I don’t measure most of these ingredients, but the taste and texture manages to be pretty consistent each time.

Here’s the super list:

  • Cooked sweet potato chunks
  • 1/2 fresh avocado
  • Frozen butternut squash
  • Frozen, cooked beet chunks
  • Frozen spinach/kale
  • Frozen berry mix
  • Frozen okra chunks
  • Almond milk and water
  • Splash of pure cranberry juice
  • 1 tbs ground chia seeds
  • 1 tbs ground flax seeds
  • 3 tbs chocho protein powder
  • 1/2 tsp acacia fiber powder
  • 1 tsp matcha powder