Healthy Eating: Green Spiced Pear Smoothie Recipe

Six months ago, I never would have dreamed that homemade, fresh fruit and veggie smoothies would become my afternoon snacks of choice.   I ate fairly healthy foods--most of the time--but, obviously had room for improvement!  Today, after losing 20 pounds, I can honestly say that I have developed a few daily habits that the “old me” never considered possible!  My addiction to afternoon smoothies is one of those “new” habits--and this green spiced pear smoothie recipe is one of my latest, favorite, healthy snack foods.
  Green spiced pear smoothie in a glass with a fresh pear and a banana

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Ingredients for a Green Spiced Pear Smoothie
1 c. Fresh Baby Spinach Leaves with Stems
½ Large Banana (Cut into chunks and frozen if desired)
1 c. Fresh Pear (Peeled, cored, & chopped)
1 c. Unsweetened, Vanilla Almond Milk or Other Milk of choice
¼ c. Nonfat Plain Greek Yogurt or Vanilla Flavored Greek Yogurt
½ tsp. Ground Cinnamon
1/8 tsp. Ground Ginger
Dash of Ground Nutmeg
Stevia (sweetened to taste)

How to make a Green Spiced Pear Smoothie

Blend the smoothie.  Layer the smoothie ingredients into a blender or personal blender with lid and blend for 1-2 minutes or until smooth.  Serve freshly blended.  This recipe makes one serving.

The Green Spiced Pear Smoothie is super simple--and much healthier than grabbing a few handfuls of chips or sweets for an afternoon pick-me-up.  It certainly gives me the energy to keep moving on my daily to-do list until dinner!

Mama's Notes:
Don’t let the greens scare you away from a “green smoothie”!  I prefer baby spinach to other greens because it’s a little more tender and isn’t as bitter or as strong as older spinach leaves or other types of greens.  I never make a smoothie without adding greens--and aside from the color change, never really taste the green.

I don't water down the smoothie.  I use frozen chunks of banana instead of ice cubes for a more “frozen” texture--but, you could sub in 4-5 small ice cubes instead.  Instead of regular water, I often freeze a tray of coconut water for ice cubes and use those in smoothies.

Flavoring and seasoning adjustments.  For those with nut allergies, other types of milk may be substituted in the recipe--but, ½ tsp. of vanilla should be added to replace the vanilla in the almond milk.  Feel free to adjust the spices and re-blend to suit your tastes.

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