Matcha pineapple smoothie freezer packs are perfect for breakfast on busy mornings or an excellent pick me up when you need a light, energizing lunch.
We’re coming into the new year with a strong smoothie game!
Our schedules are very busy right now and we find that freezer smoothie packs are one of the best ways to tackle breakfast meal prep. You can prep a month’s worth in about half an hour and store them in the freezer right up until you’re ready to eat them.
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Matcha Pineapple Smoothie Ingredients
- Matcha – Ceremonial or latte grade matcha is best for this recipe. I prefer Encha.
- Pineapple – I cut fresh golden pineapple for this recipe (this tool makes it so easy!). Avoid canned pineapple as it is typically higher in calories and sugar.
- Kale – You can use any kind of kale you want. I generally use curly kale or lacinato kale. Baby spinach, chard, or another green could be used as substitutions.
- Coconut Oil & Coconut Butter – Coconut oil and coconut butter are mixed together with the matcha for easy freezing. I like to use unrefined coconut oil.
- Vanilla Bean Paste – I always have vanilla bean paste in my pantry. It’s so much easier to work with than beans and perfect for smoothies. I add vanilla to this recipe because it is rich in antioxidants and adds a subtle, sweet flavor.
- Coconut Water – Coconut water is my preferred liquid for this smoothie. Its sweetness brings a nice balance to the bitter matcha.
Other Freezer Smoothie Meal Prep Ideas:
More Breakfast Meal Prep Recipes:
- Meal Prep Protein Breakfast Box
- How To Make Chia Seed Pudding
- Protein Waffles Meal Prep
- Superfood Overnight Oats
Matcha Pineapple Smoothie Freezer Meal Prep
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6
- Category: Breakfast
- Cuisine: American
Ingredients
3 Tablespoons Coconut Oil
2 Tablespoons Coconut Butter
1 tsp Vanilla Bean Paste
3 Tablespoons Matcha
1 Pineapple – cored, peeled & sliced
2 Bunches Kale
2 Limes, peeled and sliced
6 Cups Coconut Water, to be added at the time of blending
Instructions
For this smoothie pack, you will need to start by melting the coconut oil & butter together, then whisk in the matcha and vanilla.
Place a silicone mold on a small baking tray. Divide the coconut/matcha liquid evenly among your silicone mold. (I used the 1 tsp size from this set which made 12 coconut/matcha balls, two for each smoothie). Place the baking tray in the fridge for 30 minutes so they can set.
Divide the matcha/coconut balls evenly among six ziploc bags or six mason jars. Divide and add the other ingredients (except the coconut water) to each container. Seal and store in the freezer.
When ready to consume, add to a blender with 1 cup of liquid (I prefer coconut water for this one). Blend until smooth and drink immediately.
Nutrition
- Calories: 222
- Sugar: 21.7g
- Sodium: 49.6mg
- Fat: 10.2g
- Carbohydrates: 33.9g
- Fiber: 3.3g
- Protein: 1.1g
Keywords: breakfast meal prep, freezer smoothie packs, matcha smoothies