Swap Ready

Green Smoothie Bags

Have you ever walked down the frozen isle and seen those prepackaged bags of smoothie mix? Were your thoughts similar to mine: “Seriously, smoothies are so easy to make, why would you need to buy them in a package?” But easy as they are to make, have you ever found yourself skipping that oh-so-healthy smoothie you had planned to eat for a bowl of packaged cereal because you didn’t feel like rummaging through the freezer for all of the separate ingredients you needed? Confession – I have! That is until I put these two thoughts together. Why not make my own smoothie bags, so I can grab them at a moments notice?

For those of you who have joined us for the Get Real challenge, this is the perfect way to start your day (or end it, or get a boost in the middle of it). We’ve all heard that breakfast is the most important meal of the day, but I think it can be one of the toughest places to give up our conveniences and switch to real food. This recipe is a great way to start! It sets the tone for the day by filling you up, waking you up, and you can check off one serving of veggies and one glass of water before you even get out of your pjs. For an extra boost try green tea or coconut water for your liquid or add a tablespoon of flax seeds, chia seeds, or rolled oats. When I’m feeling a cold coming on, I like to add an Emergen-C packet to mine.

Also, if you’re not quite ready to add greens to your breakfast (although I promise you won’t taste them, and if you do you can heckle me), check out Lisa’s post tomorrow for a more traditional version of the smoothie bag.

Green Smoothie Bags


Kim @ onceamonthmeals.com


  • .25 cups plain whole milk yogurt
  • .5 cups banana, sliced (about 1/2 a banana)
  • 1 cups frozen fruit (mix and match berries, peaches, mango, etc.)
  • 1 cups fresh greens (mustard, kale, collard, etc.)
  • water (or juice for added sweetness)

Freezing Directions:

Place yogurt in ice cube trays, about a tablespoon in each compartment. Slice bananas and place on a cookie sheet lined with parchment paper. Freeze both overnight. Fill zipper sandwich bags with frozen and fresh ingredients and freeze. When assembling multiple bags, place them all into one large freezer safe zipper bag to keep them fresh.

TO SERVE: Dump contents of the smoothie bag into a blender and and mix with water (or juice) on high speed until you reach desired consistency.

Servings: 2

This Post will be linked at:

27 Responses to “Green Smoothie Bags”

  1. Tiffanie says:

    Do you have any idea if this would work with coconut milk instead of yogurt? I am trying to omit dairy products. Thanks.

  2. Genna says:

    Great idea! I freeze fruit all the time for smoothies, but never thought to freeze individual smoothie ingredients :)

  3. amanda says:

    Do you thaw it before you put it in the blender?? My blender just has a little spinning blades at the bottom, will it blend frozen fruit like this?? I dont need a food processer do I?

    • kim says:

      You shouldn’t need a food processor. In my experience most blenders do ok with frozen fruit. Just make sure you put in enough water to make the mixture smooth. I typically use about 1 cup. Definitely don’t thaw your fruit, or it will be mushy and you’ll have a warm smoothie with an odd consistency.

  4. Shalene says:

    I love how by using frozen bananas and other frozen fruits (but especially the bananas) you don’t have to add ice to get a nice thick smoothie. Ice always seems to make it watery and make it separate, but by using the bananas there’s no need for ice! I love it!

  5. Shalene says:

    Sorry for the additional comment, but I just thought of something else: There’s no need to cut up the bananas, if you don’t wish to. I simply break mine in half if they are very big, or leave them whole if they are small… peal them all and put them all in a freezer bag. This way they keep for other recipes too. Sometimes the bananas turn a little brown, but they still taste great and work just fine. (I like to also use mine for banana bread…thaw them out and use them. They already taste ripe.)

    • kim says:

      You are right, this will work. Some blenders might have a little trouble with whole frozen bananas though, so watch out.

  6. J.P. says:

    I’ve been doing this for a while with my (kale-free) smoothies but didn’t have a solution for the yogurt. Ice cube trays are a great idea! With that one trick I might be able to turn my smoothie-making into a two-step process. Thanks!

  7. Sarah says:

    Brilliant! I am definitely going to do this so my husband will make smoothies for himself and the kids. The possibilities are endless…

  8. Tracy says:

    I never thought to freeze my yogurt in ice cube trays. What a perfect way to make sure to never waste yogurt!

  9. Becky says:

    Love this idea…especially freezing the yogurt. How many yogurt “cubes” do you put in a bag? I know there are 16 Tsp in a cup…but wanted to check how much you use. Thanks for the great idea.

    I think I will try the kale…have been wanting to add it to my diet for all it’s health benefits.

  10. Miz Helen says:

    I am so excited about this idea, my mind is going crazy with all the possibilities! Hope you have a wonderful week and Special Valentine’s Day. Thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  11. Laurie says:

    Can you blend them and then freeze it in the bags. I would like to do this and then take it to work with me. Any reason it wouldn’t work?

  12. Julie says:

    Is there any way to get the green stuff to not be in little pieces? I have tried smoothies before but my incredibly picky eater is always turned off if there are pieces of things. Is there a way to do it or a substitute? Thanks!

  13. Lisa S says:

    A couple comments…first, I’ve read that many greens will have better nutrition if you blanch/cook them before using them in smoothies (it neutralizes the oxalic acid, I think? something like that), so I blanch and freeze in ice cube trays or muffin tins to add to smoothies.

    Second, Julie, my son doesn’t like any green bits either. He actually told me, “Mom, it’s fine if you put it in. But I don’t want to see it. Maybe you should add red food coloring or something.” So I have a couple tricks. First, I always put the green stuff at the bottom and blend it with as little liquid as possible so it is pulverized before I add anything else. This way the blender catches all of the bits, which it doesn’t do as well if you put it in with the rest. Second, I add a slice of frozen red beet for color. He doesn’t notice the flavor, and it adds a nice hot pink color to the smoothie and disguises the green. (Oh, third, I let the smoothie settle a little, and I pour the last 1/2 cup for myself — the fibers tend to settle).

    • Kelly says:

      Great tips Lisa, thanks for sharing.

      As for the blanching I think research has shown either way. But from what I’ve read with fresh greens like spinach and kale you want to keep them as close to their natural organic state for maximum health benefit.

  14. Margaret says:

    can you use nonfat greek yogurt here?

  15. […] Smoothies for breakfast (a good way to start the day post-Christmas) […]

Leave a Reply

After hitting submit your comment will await moderation.