All The Things Recipe

Portion ingredients

On a clean sheet of parchment or in a quart-size freezer bag, layer the frozen açaí purée, frozen strawberries, frozen blueberries, sliced frozen banana, and packed fresh spinach. Keep the almond butter and honey separate in a small sealed condiment cup or in the corner of the bag (if planning to freeze). Add a small pour of almond milk (about 1–2 tablespoons) to help bind if desired. Seal the bag, press out excess air, label with date and freeze up to 3 months.

Storage note

If you plan to use the pack within 24–48 hours, layering fresh spinach is fine; for longer storage keep spinach blanched and squeezed dry or use frozen spinach to avoid freezer burn.

Remove one frozen smoothie pack from the freezer. Empty the contents into a high-speed blender. Add the almond butter (1 tbs) and honey (1 tsp). Pour in the almond milk (3 oz). If the pack was made with fresh (not frozen) fruit, add the optional 1/2 cup ice now.

Start blending on low to break up the frozen fruit for 15–20 seconds, then increase to high and blend 30–60 seconds until smooth and creamy. Stop and scrape down the sides once if needed; add 1–2 tablespoons more almond milk if mixture is too thick to blend.

Taste and adjust: add more honey for sweetness (1/2 tsp increments), or 1 tbs more almond butter for richness. If too thin, add a few ice cubes or a small handful of frozen berries and blend again.

Pour into a glass and serve immediately. Optionally top with sliced banana, a sprinkle of granola or chia seeds.