I’ll admit that when I first heard about the NutriBullet blender, I thought it was one of those cheesy “As Seen On TV” fads. I couldn’t imagine this gadget was any better than our old-fashioned blender. But oh, it is!
Let me back up. Back in my dairy-eating days, I used to make smoothies all the time using yogurt and milk as the base. After giving up dairy, I stopped making smoothies. I never thought of using a liquid like coconut water. Not only is this possible, it’s way healthier. Coconut water, often called “nature’s sports drink,” has lots of nutrients and electrolytes. The flavor can be hard to get used to when you drink it straight up, but in a smoothie you can barely taste it.
So, back to the NutriBullet. This thing has some key advantages over a traditional blender:
- It’s more powerful and can blend ingredients faster and more thoroughly.
- It’s smaller and easier to store.
- The plastic cup that you blend the ingredients in can also be used to drink from, saving you extra dishes to wash.
- The cup comes with a to-go lid that snaps open and closed easily.
- Every part of the NutriBullet is easy to clean, including the blade attachment. (Our traditional blender is a heavy beast that we despise washing.)
I could go on and on giving the NutriBullet free advertising, but suffice to say that since my husband and I got one, we’ve been drinking at least one smoothie every day. And because the NutriBullet app lists tons of recipes, I haven’t gotten bored yet.
Not a single smoothie I’ve made contained dairy products. So, what can you use instead of milk? In addition to coconut water, I’ve also used almond milk and coconut milk. And some recipes, like one of my favorites, the “Super Beauty Blast” (pictured below), uses chilled green tea as the base.
You’ll notice there’s a fair amount of greenery in this smoothie, and that is the case for most of the smoothies I make now. Ever since we got the NutriBullet, we’ve doubled our consumption of green vegetables. The recipes are so tasty, you really can’t tell you’re drinking a handful of spinach or kale.
Sometimes when I’m feeling creative, I’ll wing it and do an “Improv Blast.” The basic formula is you fill half the cup with greens (e.g., spinach, kale, chard, spring mix) and half with fruit (e.g., apple, orange, banana, pineapple, mango, berries).
I like to use some frozen fruit in every smoothie because (a) it’s convenient and (b) it makes the smoothie cold without having to add ice. (This is also a great use of overly ripe bananas, if you don’t have the time or inclination to make banana bread. Just peel, slice, and freeze the bananas in individual Ziploc bags for future use.)
After adding fruit, you can throw in a tablespoon of chia seeds or flax seeds for added protein and omega-3s. And finally, you pour in the liquid of your choice up to the MAX line on the cup. Blend for 30 seconds and you’re done.
I like to think about how many fruits and veggies are in my smoothie and how long it would take to eat all of that if it weren’t blended up. A long-ass time, folks. If you’ve ever gotten tired of chewing a salad, you know what I mean.
So if you’re lazy and thinking it’s too much work to make a smoothie, especially first thing in the morning, just remember that smoothies are the ultimate boon for lazy people. It is far less work than chopping up a bunch of vegetables and stir-frying them — and then of course, the chewing. As my husband likes to say, “In the future, all food will be in tubes.” And that includes straws through which you drink your smoothies.