A banana and strawberry smoothie is the most common first made smoothie and least likely to be allergenic. Fructose and diverticulitis are both issues with this flavor. However, occasional use should be okay. There are strawberry syrups made without the seeds that can be used in place of real strawberries. However, there may be dye issues with these. For real sliced strawberries, previously sugaring them isn't necessary. They can be frozen sliced without sugar and be ready to use after a quick thaw. Bananas can also be frozen prior to use. Freezing makes them smoother. Their color will be darker.
Pre Cook Preparation:
Meal Adaptations:
Physical Accommodations:
Frozen or canned fruit can be used
Sit on a stool while chopping
Visual Accommodations:
Colored chopping boards
Potential Food Allergy or Intolerance:
Bananas (fructose)
Milk (lactose)
Strawberries (fructose, diverticulitis)
Yogurt (lactose)
Meatless Preparation Avoid:
Milk
Yogurt
Substitute with: ________________
Utensils:
Blender
Spoon
Pan: None
Ingredients:
Meat: None
Vegetables: None
Other ingredients:
2 bananas broken in half
1 cup of sliced strawberries
2 cups of milk (lactose free)
Almond, or
Soy
2 cups of yogurt, plain or strawberry
Preparation time: 10 minutes
Preparation:
From Frozen:
1. Thaw:
2 bananas
1 cup of sliced strawberries
From Fresh:
1. Wash and slice 1 cup of strawberries.
2. Break 2 bananas in half.
3. Add to blender in this order:
2 cups of yogurt
2 cups of soy or almond milk
1 cup of sliced strawberries
2 bananas
4. Follow blender directions for blend speed and time.
Cook Temperature: None
Cook Time: 2 to 4 minutes to blend
Servings: 2 to 4
Storage Solutions: Square containers in individual servings
Counter safe: 30 minutes and then place in the fridge
Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources
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