Pear, Banana and Peanut Butter Smoothie

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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.

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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.

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Cored pears chopped in quarters. I scrub them clean and keep the skin on, for the added fiber. Fiber is your friend.

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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.

Pear, Banana and Peanut Butter Smoothie

Serves 3-4
Prep time 5 minutes
Cook time 2 minutes
Total time 7 minutes
Allergy Milk, Soy
Dietary Diabetic, Gluten Free, Vegetarian
Meal type Beverage, Snack
Misc Child Friendly, Serve Cold
Pear, banana and peanut butter smoothie, made gestational diabetes friendly.

Ingredients

  • 2 ripe medium pears (scrubbed clean, quartered, and cored, with skins on)
  • 1 large banana (frozen, if you'd like a thicker smoothie)
  • 2 tablespoons peanut butter (smooth works better for beverages, naturally)
  • 1 cup soy milk (I'd usually use unsweetened plain, but sometimes vanilla is fun too)
  • 2 cups milk (I use 1.5% lactose-free milk.)

Note

Remember to check blood sugars to verify safe portion sizes, since everybody has different tolerance levels. This is just what works for me, and even then it's only for daytime snacks. Smoothies never work for me as a breakfast, because my tolerance is especially bad in the early mornings.

Directions

1.
Toss all fruit into blender or pourable container (if using an immersible).
2.
Add peanut butter.
3.
Add your liquids (in this case, milk and soy milk).
4.
Blend until nothing solid is left.
5.
Pour a cup and enjoy! Cover and refrigerate any unused smoothie, preferably to be consumed before the end of the day.

Disclaimer: The obvious stuff. I am not a nutritionist, dietitian or medical professional. Just sharing what works for me.

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