Ingredients:

  • 3 cups (70g) fresh baby spinach or kale, packed
  • 2 large (230g) ripe bananas, peeled
  • 1 cup (150g) frozen mango chunks
  • 1/2 cup (75g) fresh blueberries
  • 1/2 cup (120g) plain Greek yogurt
  • 1/2 medium (70g) ripe avocado
  • 1 cup (240ml) unsweetened almond milk
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Combine the nutrient base (spinach/kale, bananas, mango, blueberries), creamy core (Greek yogurt, avocado), and liquid blend (almond milk, lemon juice) into a high-speed blender.
  2. Pulse on low to break up the greens, then blend on high for 45–60 seconds until the mixture is a uniform green with a velvety sheen and no visible leaf fragments.
  3. Pour the mixture into silicone cube trays, filling each well nearly to the brim while leaving a tiny sliver of space for expansion during freezing.
  4. Place trays in the freezer for at least 4 hours until the cubes are rock-solid.
  5. Pop the cubes out of the trays and transfer them into an airtight freezer-safe bag, squeezing out as much air as possible to prevent freezer burn.