15 Smoothies in 15 Days, Day 12: Banana Pumpkin Bread Smoothie

As I mentioned, I had a pretty major checkup yesterday. Glucose/iron screening for gestational diabetes and anemia (for which I was supposed to fast for 2 hours, but ended up fasting for closer to 4.5 because apparently I can’t read), TDAP vaccine (so I was pretty much pricked with needles for an hour… and I hate needles), and a kind of intense ultrasound to see if my placenta moved up to where it was supposed to be (it was low; it is no longer low… yay!). Like I told Tim yesterday, it’s not that this stuff made me nervous or anything; it’s just that I had to be emotionally, physically, and mentally present through it all. Plus, I didn’t eat much, which really threw me off.

I’m really hoping everything turns out well with the blood test, and I’m so happy my placenta is behaving the way it should. But, I’m pretty exhausted today. And I’m running out of creativity. And it’s cloudy. And school starts in two days.

Top all that off with the fact that we haven’t been grocery shopping in well over a week. I sent Tim a list this morning of stuff we need, and that list was long. LONG long. This also means we are pretty much out of whatever I need to make cool and creative smoothies.

I really want to try a blueberry cucumber lemon smoothie, but we have no cucumbers. So, that will have to wait until tomorrow, because, hopefully, someone gets to the store today.

So, I woke up and opened the fridge and pantry to see what we had. Leftover pumpkin from my pumpkin peanut butter smoothie (YUM), some bananas, some coconut milk, and spices in the cabinet. Seriously, that’s about it.

Considering my pumpkin smoothie and my banana bread smoothie were so delicious, I figured, why not combine the two and take the sweetness down a notch to make a hybrid, banana pumpkin bread recipe.

I have to say, I was not disappointed. This one pretty much tasted like the banana bread one, but with a hint of pumpkin (and some more nutrients!).

If I were to do this again, I might try adding a green apple, just to get the trifecta of fall flavors and add some brightness to an otherwise thick and creamy smoothie. Maybe I’ll add that to my list of smoothies to try in the next few days as this project comes to a close.

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Banana Pumpkin Bread Smoothie
Makes two 16-oz smoothies

Ingredients:
-2 cups coconut milk
-2 ripe bananas
-1/2-3/4 cup chopped walnuts (however much you want)
-1/2 cup canned pumpkin
-2 tablespoons coconut oil
-1 tablespoon brown sugar
-1/2 teaspoon cinnamon
-1/2 teaspoon ginger
-1/2 teaspoon nutmeg
-ice cubes

Directions:
Blend until everything is pureed, including walnuts. Enjoy!

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15 Smoothies in 15 Days, Day 10: Paleo Banana Bread Smoothie

I’m really into the dessert smoothies lately, probably because all I really want is ice cream, but I’m trying to eat things that aren’t, like, totally terrible for you. With my blood glucose test (screening for gestational diabetes) tomorrow, I’m trying to load up on good stuff and hope for the best. For that test, you have to fast for 3 hours prior to it, then drink some nasty, sugary stuff and get your blood drawn an hour later. I’m really not looking forward to it. But, if I fail, I have to go back for another, similar test that takes 3 hours, so I REALLY don’t want to do that. I’ve heard that if you don’t eat a ton of dessert-y foods the day before, it can help reduce your chances of a false positive (which is, incidentally, really common).

So, I’m trying not to have dessert-y foods today. Of course, what does that mean I am dying to have? You guessed it: dessert.

I turned to none other than Pinterest to get me through this day, and found this banana bread smoothie which looked promising because it’s dairy free. But then I saw that it required tofu and gagged a little bit. I really, really hate tofu. This is probably a remnant of my vegetarian days, but I think it’s truly disgusting. Unless it’s fried, and then it loses all healthy properties.

So, I modified the recipe. I not only modified it for preferences, but also for what I had in my pantry. We were out of honey AND maple syrup, so I went with brown sugar. (Yes, I just said I was avoiding sugar. One tablespoon in a smoothie before a yoga class is not going to do me in tomorrow. I hope.) This would definitely be healthier and a tad less sweet (which would maybe be a good thing) if I had gone with maple syrup, so I’d recommend that. You could also add a dash of vanilla if you like that sort of thing. I also went with only a little almond butter because that was all we had left (Clearly, we need to go grocery shopping.) and then supplemented walnuts, but had I thought about it, I might have gone with walnuts from the beginning because what is banana bread without walnuts?

Let me just say: This. Smoothie. Was. Amazing. Maybe even better than my previous favorite, the Peanut Butter Perfection Smoothie. It is sweet. It is creamy. It is delicious. It tastes exactly like banana bread. It is packed with calcium, potassium, and protein (plus some good fats with the coconut oil), which will get me through my yoga class that starts in 45 minutes. I am totally sold.

It doesn’t hurt that this smoothie kind of tastes like ice cream, either. Because I really want some ice cream.

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Paleo Banana Bread Smoothie
Makes two 16-oz smoothies

Ingredients:
-2 cups coconut milk
-2 ripe bananas
-1/2 cup chopped walnuts
-2 tablespoons almond butter
-2 tablespoons coconut oil
-2 tablespoons brown sugar (You can substitute honey or maple syrup, or cut this down by half. It was almost too sweet.)
-1/2 teaspoon cinnamon
-1/2 teaspoon nutmeg
-1/2 teaspoon ginger
-Ice cubes

Directions:
Add all ingredients. Blend and enjoy!