Making and using smoothie cubes is a great way to use extra juice, fruit, veggies or not waste a leftover smoothie you can’t finish.
Any type of low FODMAP fruit or vegetables such as cooked spinach, cooked kale (cooked veggies are easier to digest.), blueberries, strawberries, etc.
Any type of liquid such as nut milk, coconut milk, leftover smoothie, or juice.
Place any fruit or cooked vegetable into the bottom of a clean ice cube tray.
Top with liquid of your choice. Freeze until solid.
Remove cubes from tray and store in a bag in the freezer.
When ready to create your smoothie, add your smoothie cubes, your liquid of choice and any additional fresh fruit or vegetables.