GREEN MANGO AND VANILLA PROTEIN SMOOTHIE PREP
A refreshing, sweet, creamy and nutritious pre-prepped breakfast smoothie
This is one of my favorite meal prep breakfast recipes, because it helps me to save so much time! Prepping all of the ingredients to go into a smoothie is what takes most of the time in the morning (blending is quick). So if you have everything ready to go (already pre-prepped), you can quickly blend up the prepped ingredients (in less than 2 minutes) and have a nutritious breakfast ready to go! It’s an ideal breakfast for if you’re trying to lose weight, get into better shape or get healthier!
Don’t let the bright green color of this smoothie fool you! Instead of tasting nasty greens, you’ll fall in love with the taste of vanilla and mango. This easy-to-prep smoothie will leave you feeling vibrant and energized for the day ahead. Plus, once you’ve gotten the prep work out of the way, this smoothie can be made in less than 2 minutes.
This recipe is plant-based as well as dairy-free, gluten-free and refined sugar-free. It’s packed with healthy plant-based protein, good whole carbs, healthy fats and lots of fiber. This recipe serves 2, but you can easily double or triple the ingredients to make smoothie prep for every morning of the week!
I hope you love this smoothie recipe as much as I do!
THIS RECIPE IS VEGAN/PLANT-BASED, DAIRY-FREE, GLUTEN-FREE, AND REFINED SUGAR-FREE.
(SERVES 2/ROUGHLY 400 CAL PER SERVING)
This recipe is actually from my ebook Fast Weight Loss Meal Prep For Women.
Get even more healthy weight-loss meal prep recipes and weekly meal prep eating plans (here).
-3 cups frozen *mango pieces
-2 scoops vanilla *protein powder
-1 medium *avocado (roughly 120g)
-4 tablespoons dry rolled *oats
-2 small handfuls baby spinach
-1 cup of water (or as needed)
-Ice to taste
(SERVES 2/ROUGHLY 400 CAL PER SERVING)
*see alternatives & suggestions below
WHAT YOU’LL NEED (STORAGE):
-2 x medium to large reusable ziplock bags/containers to store smoothie prep
EASY MEAL PREP
SMOOTHIE PREP INSTRUCTIONS:
-Start with 2 ziplock bags.
-Measure out 1 + 1/2 cups of frozen mango pieces, 1/2 a small to medium avocado (roughly 60g), 1 scoop of protein powder, 2 tablespoons of dry rolled oats and a small handful of baby spinach into each of the 2 ziplock bags.
-Once all of your ingredients have been divided between 2 reusable ziplock bags, tightly seal the ziplock bags and place in the freezer.
HOW TO PUT YOUR BREAKFAST TOGETHER (ON THE DAY):
-In the morning, grab one of the frozen smoothie packs from the freezer.
-Pour the frozen smoothie mix into a blender with about 1/2 cup water (or as needed).
-Add ice cubes if you want to.
-Blend until smooth, pour into a glass & enjoy!
ALTERNATIVES & SUGGESTIONS:
*FROZEN MANGO: If you cannot find frozen mango, cut up fresh mango to use and freeze whatever you don’t use for this recipe. Alter- natively, you can also use bananas (3 medium sliced bananas instead of 3 cups of mango), or apples (3 medium chopped apples).
*PROTEIN POWDER: I use a plant-based/vegan vanilla protein powder sweetened with stevia. You can use any protein powder you prefer, but I suggest using one that is slightly sweetened and flavored with vanilla. Calorie reference: The protein powder I use is about 110 calories per 31g scoop.
*AVOCADO: Instead of using avocado in this recipe, you can use a plain dairy yogurt or a plain dairy-free yogurt (I like to use a plain unsweetened coconut yogurt). Calorie reference: Use a serving size equivalent to roughly 100 calories of your choice brand of yogurt. For example, instead of using 60g or 1/2 a medium avocado, you can use 3/4 cup of full cream plain dairy yogurt or about 1 cup of plain unsweetened coconut yogurt.
Take note that the calorie content of all brands and types of yogurt differ, so check the nutritional information of your chosen brand to measure out the equivalent of 100 calories. If you decide to use yogurt instead of avocado, add the yogurt to your smoothie prep when you
blend it up (unlike the avocado which will be added during the prep stage).
*OATS: Oats are naturally gluten-free, however cross-contamination can occur if they are produced in the same place as wheat, barley or rye. Most people with Coeliac disease can tolerate oats labeled gluten-free.
*BABY SPINACH: You don’t really taste a small handful of baby spinach in a smoothie at all, however you can leave the baby spinach out of this recipe if you want to, or you can substitute it with another leafy green (like mixed lettuce greens) Avoid leafy greens that have a strong flavor, like arugula or kale (these greens have a very strong taste in a smoothie).
Measure out the equivalent of 100 calories. If you decide to use yogurt instead of avocado, add the yogurt to your smoothie prep when you blend it up (unlike the avocado which will be added during the prep stage).
Recipe by Liezl Jayne Strydom / Photos by Rob Williams and Liezl Jayne Strydom / Photos Edited by Ross Charnock for liezljayne.com
*This recipe is from the Fast Weight Loss Meal Prep For Women ebook