Coconut Green Smoothie CupsApart from chugging it straight up, coconut water is a great addition to smoothies. But you don’t always want to take the time to gather up all the necessary ingredients and toss them into a blender. These coconut green smoothie cups are your answer to a hurry up smoothie. Simply blend up all the ingredients, freeze them in muffin cups and place them in a Zip-top bag for later use.
2 cups coconut water
1/3 cup almonds
2 cups spinach
2 celery stalks, chopped
1/4 cup fresh mint
1 tablespoon honey
1/2 teaspoon ginger powder
recommend using silicon muffin trays when making frozen smoothie cups. Because they are non-stick and you can bend and twist them, extracting the frozen contents is a breeze. If using metal, you may need to place the bottom of the tray in warm water for a few seconds.
Thai Mango Shake Cups
2cups coconut milk
1/2 cup roasted peanuts
1/4 cup fresh mint
Zest of 1 lime
Juice of 1 lime
1-inch piece fresh ginger
1/4 teaspoon chili powder
Place all of the ingredients in a blender container and blend until smooth. The mixture should be nice and thick.
Divide the mixture among 12 standard sized muffin cups and freeze until solid, about 4 hours.
Unmold smoothie cups, place them in an airtight container, and return to freezer until ready to use. If you did not use silicon muffin cups or liners and are having trouble unmolding the frozen cups, try placing the bottom of the muffin tin in warm water for few seconds, being careful not to thaw the contents.
When ready to make a smoothie, place 1 cup liquid of choice and 2 smoothie cups into a blender container and blend until smooth. For most blenders, its best to carefully slice the smoothie cups into halves or quarters first before placing them in the blender container.
Java Chocolate Smoothie Cups
3 cups strongly brewed coffee, cooled
1/2 cup chocolate hemp protein or other protein powder of choice
1/2 cup almonds
1/3 cup pitted dried dates, chopped
2 teaspoons vanilla extract
1 teaspoon cinnamon
Place coffee, bananas, protein powder, almonds, dates, extract and cinnamon and in a blender container. Turn blender onto its low setting and process for 20 seconds. Switch to the high setting and blend until dates and almonds are pulverized, about 1 minute.
Divide mixture among 12 medium sized muffin cups. Place trays in the freezer and freeze until solid. Unmold coffee cups and store in the freezer in a zip-top bag.
When it comes time to make a smoothie, simply place a couple of frozen coffee cups in a blender along with about 1 1/2 cups liquid (I use 1 cup milk and 1/2 cup water) and blend until smooth. If your blender does not have a lot of power, you may want to carefully slice the frozen cups into halves or quarters before blending. RECIPES FROM http://www.muffintinmania.com/