When I gave birth to Isabella, I lost so much blood I was yellow for a few days. Nobody saw a picture of me for a long time because besides just giving birth, I really didn’t look like myself. The few that I let anyone see needed to have a certain lighting to hide the yellow tint (crazy I know). I wish I could say I was one of those women that looked amazing even after a few short hours (kudos to you) after giving birth but…nope.
They prescribed me these iron pills (that looked like horse tranquilizers) and I had to take two a day besides my prenatal vitamin. It made me SO nauseous that after 3 days, I refused to take anymore. This is besides the (weirdest) things my mother was making me eat (to bump up my iron) that made my husband shake his head in bewilderment (never underestimate the power of Ol’ Cuban wives tales) but I’ll leave that story for another day.
I started researching natural ways to intake iron and I found that spinach (besides beets) were very good for you. So I started incorporating it more into my smoothies. However, when mom went back to Florida and my husband had to go back to work I no longer had the luxury of preparing my balanced meals during the day. I actually stopped putting spinach (it’s a pain in the butt when you’re trying to stuff leaves into a blender and have them go everywhere when you’re in a hurry) in my smoothie and I noticed my energy level go quickly downward.
So I started doing this method (I figured if my fruit was frozen why not greens too?) and it’s saved me a bunch of time not to mention it tastes better in a smoothie because it was pureed beforehand. It’s really easy to do and you can do this in a regular muffin tin or mini muffin tin. Pop one into your blender with the rest of your fruit and you’re good to go.
This also doesn’t have to apply to just smoothies, you can definitely put this in soups too! I like to do spinach but I’m sure you can make this with kale as well.
2 six ounce bags of baby spinach (I used Dole)
1 1/2 cups of coconut water or regular water
You might have to do this in batches depending on how big your blender is but both bags of spinach and water into the blender and blend until it’s very pureed.
Don’t mind the flour spots on my blender…you can tell it’s heavily used in many ways. Check out that green color
Next pour it in your muffin tin. Try not to pour them all the way to the top, I think halfway works unless you’re using a mini muffin tin. Make sure you get every last drop!
Once you fill it up, stick the tin in the freezer and wait for it to harden.
After a few hours, take the tin out. I fill my sink with enough water to dip the muffin tin in. This is so it’s easy to pop out your green easier. I learned the hard way after fighting (and scratching) my tin along the way.
Crazy how much spinach is packed into this little…I don’t even know what you would call it but you know what I mean.