Freeze for up to six months before dropping in the blender.
For the breakfast person who is decidedly not a morning person, here's a simple and easy way to get your motor started in the morning with relative ease.
A make-ahead green smoothie. This cinnamon-almond number comes to you from Kathryn Taylor, of popular food blog Cookie and Kate fame.
Taylor's new cookbook, "Love Real Food", has a bunch of fun, tasty recipes, but our favorites are the ones that take the least effort during a time of day when getting your eyelids to stay open can be problematic.
The concept is simple: Put the bulk of the ingredients in a wide-mouth mason jar or small freezer bag.
Seal it up and drop it in the freezer, where it's good for up to six months.
When you're ready to blend, let it rest at room temp for five minutes, then drop it in the blender, add the remaining ingredients and you've got one delicious smoothie.
Cinnamon-Almond Green Smoothie
1 cup packed spinach
1 medium banana, cut into 1-inch chunks
1 tablespoon flaxseeds or flaxseed meal
1 tablespoon almond butter or peanut butter
1/4 teaspoon cinnamon
3/4 cup vanilla almond milk
Combine all ingredients in a blender.
Blend until completely smooth using your blender's smoothie function, if it has one, or by starting on a low speed and increasing to high as soon as you get enough traction. Enjoy.