Mr. P² and I have been meal planning in some way for several years now. I like knowing that he’s eating healthy meals that have no preservatives, and saving money by not buying lunch is also a plus. While we meal prep all of his meals at least for the work week, my meals don’t get quite as much love and attention. By the time we finish with his food, we’re both exhausted – him from stressing and hating cooking, and me from continuously trying to talk him down off the ever lurking “fuck it” ledge of unhealthy food.
However, the one thing I can make for myself ahead of time that’s not too stressful and helps me with my fruits & veggies goal is my breakfast smoothies. While I’m not a mason jar addict, they do come in handy for certain things like freezing a week-long batch of smoothies. This way, I ca n stand there blending up my breakfasts while also acting as Mr. P²’s cooking safety net if he has questions or something goes wrong.
Ever since I was a teenager, I’ve loved the Strawberry Surfrider smoothie at Jamba Juice (hold the peaches please!). In trying to narrow down a smoothie for myself that I could stomach drinking every day without getting tired of it, I decided to try making my own version of the Surfrider, but without the stuff that adds calories and extra sugars – namely, the lime sherbet. I went through a few trial-and-error recipes and eventually came up with two versions, one of which is unfortunately subject to seasonal fruit (watermelon). However, the great thing about this recipe is how versatile it is! You can really add or subtract anything to suit your preferences.
Strawberry Limeade Breakfast Prep Smoothie – 1 12-14 oz serving, 5 minutes
1 cup frozen unsweetened strawberries
½ cup frozen berry mix OR ½ cup watermelon
½ – 1 cup fresh spinach
1 tablespoon chia seeds
¾ – 1 cup limeade (either homemade or store-bought)
Combine all ingredients and blend until smooth; add a small amount of water and stir if not blending smoothly.
There’s typically enough, with the occasional overflow, for a 12 ounce or larger glass mason jar (if freezing). If you’re prepping these for breakfast, pull one out the night before and leave it in the fridge overnight to defrost for the next day. Make sure not to overfill the jars or they’ll leak as they defrost – not that I’m speaking from experience or anything 😉
All the best,