How to Prep Berries Before Freezing For Smoothies

Hoang Van for Unsplash (fresh strawberries)

How and why should you prep fruit before freezing to make smoothies and/or desserts? Because fruit and berries from the grocery store may not have been properly washed, plus who knows how long it might have been on the shelf.

Prep is easy and takes only minutes to do, it prevents your berries from spoiling and freezing maintains them for weeks.

The first step is to get a bowl of cold water and add about a 1/4 cup of white vinegar. This will kill any mold spores and other germs that may be on the fruit. Let the fruit sit in the solution for 20 minutes and then strain and rinse.

Next, line a cookie sheet with wax or freezer paper and arrange your berries in a single layer for freezing. Remove tops from strawberries and stems from blueberries. Freeze for an hour or so and transfer to quart sized freezer bag.

This step keeps your berries separated so the don’t freeze in clumps and makes them easier to work with. Now your berries are ready for recipes!

Great smoothie recipes are everywhere, from Pinterest to personal websites. I like simplicity and speed, so I opt for the easy-to-toss-together varieties!

Just this morning I made myself a quick strawberry smoothie because I am feeling under the weather and have not much of an appetite.

All I needed was a handful of frozen strawberries, a 1/3 cup of heavy whipping cream, a 1/2 cup of almond milk, and 1T of MCT or coconut oil.

Imagine smoothie with no banana, Pineapple, or oranges next to it. 🙂

A few ice cubes, some sweetener, and a dash of cinnamon later and I had whipped up a delicious, nutricious, low-carb, keto smoothie!!

Of course, you could add anything you like into your smoothie, as long as it won’t add to the carb count and/or ups the fat content. I added about a tsp of chia seeds thinking they would give me energy, but I just feel so rotten, nothing really helped.

I’m sure it’s allergies or an upper respiratory infection, strawberries will help add some vitamin C!! I got my recipe from the KetoDietApp, a great place for all kinds of keto recipes.

It was actually from NXT Modern website which compiled several smoothie recipes from other websites together in one post. Check it out here.

Alternatively, you could make a smoothie bowl like I did back in April. Start with a basic chia pudding, add frozen fruit, nuts, and coconut flakes and BOOM! Easy, delicious breakfast bowl that is low carb, keto, and high fiber.

Coconut berry smoothie bowl

Check out these recipes after prepping your fruit and let me know how you liked them!

Sunday Happenings on a Monday Morning

Morning everyone and how are you on this stormy Monday morning? At least it was storming when I woke up, but it has since moved on east of our area. Right now it’s a pleasant 73 degrees yet soon it will be a sweltering 97 with a heat index of 105! Thank you humidity! ;(  I wouldn’t mind so much if it was accompanied by a lovely ocean breeze!

Yesterday we attended church and then ran our errands to get our food for the week. After cleaning out the fridge of older food, we cooked dinner and prepped our food for the week. I made my oatmeal “muffin” size servings by cooking a batch of steel-cut oats, then spooning it in lightly greased muffin tins. I had so much left over I put that in a container in the fridge. When my servings were frozen, I just popped em out and put them in a gallon freezer bag to be used for this week’s breakfast. When I’m ready, I’ll just pop a couple into a microwave safe bowl and add my toppings, like nuts and butter (the oatmeal has cinnamon and maple syrup added during the cooking process) and I have a quick breakfast! Of course, I use Bob’s Red Mill Steel-Cut Oats because they just taste the best!

Individual portions for quick breakfasts

After that, I made David’s portable breakfast-Egg Cups! Kind of made in the same method, I just scramble up some eggs, broccoli, bacon, orange bell pepper, shredded cheese and sliced up cherry tomatoes. I then ladle that mixture into muffin tins and bake for 20-25 minutes at 350 degrees. We let them cool on the stove before bagging them and he takes one or two along with his fruit and yogurt for a quick and healthy breakfast. Hey, during the week we try really hard to eat well, it’s the weekends that we fall off the wagon so to say. 🙂

Easy to make and portable too!

Once all that was done and supper was prepared, we invited Dad over and together we enjoyed fresh green beans, grilled pork chops and baked potatoes (Dad and I ate sweet potatoes). It was delicious and then Dad and I played several games of pool. When I had been beaten enough (the old man has still got it!), I asked him if he would like to try my take on Almond Joy Paleo ice cream. He agreed and it was pretty good, even though it had not frozen solid enough yet. I got it off of Pinterest (of course) and it was easy peasy using only 7 ingredients! Bananas, coconut milk, almonds, vanilla, maple syrup, toasted coconut flakes, and dark chocolate chips. I didn’t even need an ice cream maker!

All of the stuff I talked about here can be found on my Everything Paleo board on my Pinterest page. Let me know if you have questions or try anything, I’d love to hear about it!