I have been very pleased with this one lately. We used pear juice as filler or thinner for our smoothies at the shop all the time, because it has a mellow sweet taste that blends well with just about any other flavor. So I guess it’s no surprise that pear and banana (the two most common fruit bases) would get along harmoniously with each other to make a mild, creamy foundation that lets other ingredients stand out easily. Like, say, peanut butter, which I’ve been using more of lately as a protein source.
Ripe pears, a banana, peanut butter, vanilla soy milk and low-fat lactose-free milk (not pictured). No need for sweetener with this particular fruit combination. Pears have a mid-range glycemic index and bananas pack a nutritional punch, so we’re still staying gestational diabetes-friendly here. The soy milk I used admittedly is sweetened, but it’s within my limits as long as it is not the main liquid and I keep an eye on serving sizes.
Cored pears chopped in quarters. I scrub them clean and keep the skin on, for the added fiber. Fiber is your friend.
Milk and soy milk added. One other bonus that I forgot to mention in my last recipe post? Since starting my daily smoothies, I have had hardly any problems with heartburn or acid reflux. Probably from the dairy helping to coat everything and keep it down. Definitely a welcome side effect, though, since the stomach problems have been worsening with the ever-decreasing abdominal space.
Disclaimer: The obvious stuff. I am not a nutritionist, dietitian or medical professional. Just sharing what works for me.