Spring Blanched Vegetable Platter

This Spring Blanched Vegetable Platter takes a veggie board to the next level! Not only does blanching bring out even more flavor in veggies, it also brightens their colors, making an even more gorgeous spring vegetable board.

This recipe is featured in our Spring Anti-Inflammatory Meal Prep Guide! Grab it HERE!

Ingredients

  • 4 quarts of water
  • 2 TBSP kosher salt
  • 1 bunch asparagus, ends trimmed
  • 1 head of broccoli, chopped into florets
  • 1 head of cauliflower, chopped into florets
  • 8 oz snow peas

Equipment

  • Large to extra large pot
  • Steamer basket or colander insert that will sit inside the pot, but low enough for water to reach the vegetables inside

If you don’t have a steamer basket or colander insert, you can still blanch the veggies in the pot of water. It’s just much easier with the insert.

Also, many people would rather simply steam the veggies with this basket to lose as few nutrients as possible in the boiling water. Either method works.

Difference between Steaming and Blanching

So let’s talk about the difference between steaming and blanching really quick…

Blanching is actually fully submerging the veggies in the water, then putting in an ice-bath to stop the cooking process;

While Steaming is letting the hot water boil below the veggies, enough to create steam, and that steam is actually what’s cooking the vegetables.

Many people like steaming over boiling because you can cook a lot of the nutrients out of vegetables if you boil them, and they’re left in the water.

Blanching is sort of the compromise between the two because you’re only cooking the vegetables for 3-5 minutes, not longer times like is typical with longer cooking in boiling water.

Instructions

Make sure to watch the video at the top to see this in action! 😉

  1. Bring a large pot of water to a boil. Add salt.
  2. Fill an extra large bowl halfway with ice, and fill to 3/4 full with cold water. Keep near the pot of water.
  3. Put your first vegetables into the steamer basket or colander insert.
  4. Lower the steamer basket into the pot of boiling water.
  5. Cook about 3-5 minutes, then lift the steamer basket out of the water.
  6. Dump veggies into the bowl of ice water to immediately stop the cooking process.
  7. While those veggies are cooling, move on to the next set of vegetables.
  8. While that set is cooking, spoon the first veggies out of the cold water with a slotted spoon and place in a bowl for the water to drain.
  9. Keep this going until all vegetables are blanched, cooled, and into a bowl to rest.
  10. The vegetables can be stored a few days in the fridge, or plated on a platter.
  11. Pair with our Anti-Inflammatory Homemade Ranch Dip for the ultimate healthy, delicious, and gorgeous crowd-pleaser!

Notes

If you’re not using the vegetables immediately, you can store them in the fridge for a few days in a sealed container.

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Spring Blanched Vegetable Platter

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No reviews

This Spring Blanched Vegetable Platter takes a veggie board to the next level! Not only does blanching bring out even more flavor in veggies, it also brightens their colors, making an even more gorgeous spring vegetable board.

  • Author: Laura Brigance, MS, CHC
  • Prep Time: 5 minutes
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 6 1x

Ingredients

Units Scale

    • 4 quarts of water
    • 2 TBSP kosher salt
    • 1 bunch asparagus, ends trimmed
    • 1 head of broccoli, chopped into florets
    • 1 head of cauliflower, chopped into florets
    • 8 oz snow peas

Instructions

    1. Bring a large pot of water to a boil. Add salt.
    2. Fill an extra large bowl halfway with ice, and fill to 3/4 full with cold water. Keep near the pot of water.
    3. Put your first vegetables into the steamer basket or colander insert.Lower the steamer basket into the pot of boiling water.
    4. Cook about 3-5 minutes, then lift the steamer basket out of the water.
    5. Dump veggies into the bowl of ice water to immediately stop the cooking process.
    6. While those veggies are cooling, move on to the next set of vegetables.
    7. While that set is cooking, spoon the first veggies out of the cold water with a slotted spoon and place in a bowl for the water to drain.
    8. Keep this going until all vegetables are blanched, cooled, and into a bowl to rest.
    9. The vegetables can be stored a few days in the fridge, or plated on a platter.
    10. Pair with our Anti-Inflammatory Homemade Ranch Dip for the ultimate healthy, delicious, and gorgeous crowd-pleaser!

Notes

If you’re not using the vegetables immediately, you can store them in the fridge for a few days in a sealed container.

Did you make this recipe?

Share a photo and tag us @truewell.co — we can’t wait to see what you’ve made!

Anti-Inflammatory Homemade Ranch Dip

This anti-inflammatory Homemade Ranch Dip is great for weeknight veggies, meal prep to-go boxes, or even weekend get-togethers! It’s free of artificial anything, making it a healthy and easy crowd-pleaser.

(And it goes great with our Spring Blanched Veggie Platter).

This recipe is featured in our Spring Anti-Inflammatory Meal Prep Guide! Grab it HERE!

hands holding a bowl of homemade ranch dip

Ingredients

  • 1/2 tsp parsley, dried
  • 1/2 tsp chives, dried
  • 1/2 tsp dill, dried
  • 1/4 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 16 oz organic sour cream
putting herb ingredients into a bowl of homemade ranch dip

Instructions

  1. Place all dry ingredients in a small bowl and stir to combine well.
  2. Place sour cream in a medium bowl, or keep it in the container it came in to store easily.
  3. Pour dry ingredients into the sour cream and stir really well until all are combined.
  4. Chill for approximately 1 hour to let flavors meld.
  5. Serve and enjoy!
stirring a bowl of homemade ranch dip

Notes

*Dairy-free: I’m not sure how to make this dairy-free other than using a dairy-free sour cream substitute. You could possibly try this with coconut yogurt or almond yogurt, but the consistency won’t be as thick.

*Salt: Everyone has different taste preferences for saltiness, especially with dips. I found that this recipe isn’t super salty, and my kids asked me to add more. (Although I personally like the saltiness as the recipe is listed.)

-If you’re pairing this with the Spring Blanched Vegetable Platter, remember that the recipe for those includes salt in the water, so if you’re sensitive to sodium, keep this in mind when adding salt to this recipe.

homemade ranch dip on a vegetable platter
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Anti-Inflammatory Homemade Ranch Dip

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This anti-inflammatory Homemade Ranch Dip is great for weeknight veggies, meal prep to-go boxes, or even weekend get-togethers! It’s free of artificial anything, making it a healthy and easy crowd-pleaser.

  • Author: Laura Brigance, MS, CHC
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 1x

Ingredients

Units Scale

    • 1/2 tsp parsley, dried
    • 1/2 tsp chives, dried
    • 1/2 tsp dill, dried
    • 1/4 tsp onion powder
    • 1/2 tsp garlic powder
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • 16 oz organic sour cream

Instructions

    1. Place all dry ingredients in a small bowl and stir to combine well.
    2. Place sour cream in a medium bowl, or keep in container it came in to store easily.
    3. Pour dry ingredients into sour cream and stir really well until all combined.
    4. Chill for approximately 1 hour to let flavors meld.
    5. Serve and enjoy!

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Notes

*Dairy-free: I’m not sure how to make this dairy-free other than using a dairy-free sour cream substitute. You could possibly try this with coconut yogurt or almond yogurt, but the consistency won’t be as thick.

*Salt: Everyone has different taste preferences for saltiness, especially with dips. I found that this recipe isn’t super salty, and my kids asked me to add more. (Although I personally like the saltiness as the recipe is listed.)

-If you’re pairing this Homemade Ranch Dip with the Spring Blanched Vegetable Platter, remember that the recipe for those includes salt in the water, so if you’re sensitive to sodium, keep this in mind when adding salt to this recipe.

Did you make this recipe?

Share a photo and tag us @truewell.co — we can’t wait to see what you’ve made!

Flaky Lemon Pepper White Fish

This delicious Flaky Lemon Pepper White Fish is packed with flavor, and is a super easy anti-inflammatory dinner to make! It’s amazing paired with seasonal spring veggies but can truly be enjoyed year-round.

This recipe is featured in our Spring Anti-Inflammatory Meal Prep Guide! Grab it HERE!

Ingredients

  • 4 pieces of white fish (like cod)
  • 1 TBSP lemon pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning blend
  • 1 tsp smoked paprika
  • 2 TBSP avocado oil
  • 1 lemon, sliced
  • 2 TBSP parsley, finely chopped

Instructions

  1. Preheat oven to 425F. Cover a sheet pan with foil.
  2. Place fish on pan. Drizzle with oil, then sprinkle all seasonings on top evenly.
  3. Place lemons on top of fish, then bake for 12-15 minutes. The fish should be flaky and done, but not dry.
  4. Serve with parsley sprinkled over fish.

Notes

*To meal prep this dish, simply close the foil into a pouch, sealed on all sides so no liquid leaks out, and store in the fridge until the night needed.

*Pair with roasted vegetables like our Roasted Spring Vegetables recipe.

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Flaky Lemon Pepper Fish

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This delicious Flaky Lemon Pepper Fish is packed with flavor, and is a super easy anti-inflammatory dinner to make! It’s amazing paired with seasonal spring veggies but can truly be enjoyed year-round.

  • Author: Laura Brigance, MS, CHC
  • Prep Time: 5 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 17-20 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Oven

Ingredients

Scale

    • 4 pieces of white fish (like cod)
    • 1 TBSP lemon pepper
    • 1 tsp garlic powder
    • 1 tsp Italian seasoning blend
    • 1 tsp smoked paprika
    • 2 TBSP avocado oil
    • 1 lemon, sliced
    • 2 TBSP parsley, finely chopped

Instructions

    1. Preheat oven to 425F. Cover a sheet pan with foil.
    2. Place fish on pan. Drizzle with oil, then sprinkle all seasonings on top evenly.
    3. Place lemons on top of fish, then bake for 12-15 minutes. The fish should be flaky and done, but not dry.
    4. Serve with parsley sprinkled over fish

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Notes

*To meal prep this dish, simply close the foil into a pouch, sealed on all sides so no liquid leaks out, and store in the fridge until the night needed.

*Pair with roasted vegetables like our Roasted Spring Vegetables recipe.

Did you make this recipe?

Share a photo and tag us @truewell.co — we can’t wait to see what you’ve made!

Greek Lemon Chicken and Potatoes Sheet Pan Dinner

This Greek Lemon Chicken and Potatoes isn’t just a super easy one-pan dinner. It’s a delicious anti-inflammatory and gluten-free healthy dinner that also happens to be super easy to prep ahead using whole food ingredients that are fresh for spring!

This recipe is featured in our Spring Anti-Inflammatory Meal Prep Guide! Grab it HERE!

Ingredients

  • 8 boneless chicken thighs
  • 1 tsp salt, divided
  • 1 tsp pepper, divided
  • 1 TBSP avocado oil
  • 2 lbs fingerling potatoes, halved
  • 1 bunch of asparagus, with ends cut off
  • 1/2 red onion, thinly sliced
  • 2 lemons, zested and juiced
  • 1 garlic clove, minced
  • 1 can of black olives, drained and sliced
  • 1 TBSP oregano, fresh and chopped
  • 1/2 TBSP thyme, fresh and chopped

Instructions

  1. Preheat oven to 400 F. Cover a large sheet pan with foil, and lightly coat with avocado oil.
  2. Cut the potatoes, onions, asparagus, garlic, and herbs.
  3. In a large bowl, place the potatoes, onions, herbs, lemon zest and juice, and 1/2 TBSP avocado oil. Stir really well to combine.
  4. Place the chicken on one end of the pan, leaving about 2/3 for the veggies.
  5. Place the asparagus on the pan and sprinkle the olives around. Drizzle with oil.
  6. Fill in the rest of the pan with the potato mixture.
  7. Salt and pepper the entire pan.
  8. Bake for 25-30 minutes, until the chicken is done. Remove from oven.
  9. Let cool, plate, and enjoy!
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Green Lemon Chicken and Potatoes

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This Greek Lemon Chicken and Potatoes isn’t just a super easy one-pan dinner. It’s a delicious anti-inflammatory and gluten-free healthy dinner that also happens to be super easy to prep ahead using whole food ingredients that are fresh for spring!

  • Author: Laura Brigance, MS, CHC
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 0 hours
  • Yield: 4 1x

Ingredients

Units Scale

    • 8 boneless chicken thighs
    • 1 tsp salt, divided
    • 1 tsp pepper, divided
    • 1 TBSP avocado oil
    • 2 lbs fingerling potatoes, halved
    • 1 bunch of asparagus, with ends cut off
    • 1/2 red onion, thinly sliced
    • 2 lemons, zested and juiced
    • 1 garlic clove, minced
    • 1 can of black olives, drained and sliced
    • 1 TBSP oregano, fresh and chopped
    • 1/2 TBSP thyme, fresh and chopped

Instructions

    1. Preheat oven to 400 F. Cover a large sheet pan with foil, and lightly coat with avocado oil.
    2. Cut the potatoes, onions, asparagus, garlic, and herbs.
    3. In a large bowl, place the potatoes, onions, herbs, lemon zest and juice, and 1/2 TBSP avocado oil. Stir really well to combine.
    4. Place the chicken on one end of the pan, leaving about 2/3 for the veggies.
    5. Place the asparagus on the pan and sprinkle the olives around. Drizzle with oil.
    6. Fill in the rest of the pan with the potato mixture.
    7. Salt and pepper the entire pan.
    8. Bake for 25-30 minutes, until the chicken is done. Remove from oven.
    9. Let cool, plate, and enjoy!

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Orange Creamsicle Protein Smoothie

The anti-inflammatory breakfast smoothie offers the fun spring flavor of orange creamsicles but without the sugar. It’s creamy but with the familiar sweet and tangy hints of orange and vanilla, while keeping you full with a serving of protein.

This recipe is featured in our Spring Anti-Inflammatory Meal Prep Guide! Grab it HERE!

Ingredients

  • 1/4 cup heavy cream (or coconut cream for dairy free)
  • 3/4 cup unsweet almond milk
  • 1/4 vanilla protein powder
  • zest from 1/2 large orange
  • 1/4 tsp real vanilla extract
  • 5-7 drops liquid stevia (to taste)
  • 4 ice cubes

Notes

*For a creamier texture, you can add 1 tsp chia seeds or 1 TBSP of almond or cashew butter. Cashew butter will give a milder flavor than almond butter.

*Make in bulk by placing all ingredients except ice cubes into a container and save in the fridge for 2-3 days until needed.

Instructions

  1. Add all ingredients into a high-powered blender.
  2. Blend on high until smooth.
  3. Adjust sweetness, if desired.
  4. Pour into glass and enjoy immediately!
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Orange Creamsicle Protein Smoothie

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No reviews

The anti-inflammatory breakfast smoothie offers the fun spring flavor of orange creamsicles but without the sugar. It’s creamy but with the familiar sweet and tangy hints of orange and vanilla, while keeping you full with a serving of protein.

  • Author: Laura Brigance, MS, CHC
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 smoothie 1x

Ingredients

Units Scale

    • 1/4 cup heavy cream (or coconut cream for dairy free)
    • 3/4 cup unsweet almond milk
    • 1/4 vanilla protein powder
    • zest from 1/2 large orange
    • 1/4 tsp real vanilla extract
    • 57 drops liquid stevia (to taste)
    • 4 ice cubes

Instructions

    1. Add all ingredients into a high-powered blender.
    2. Blend on high until smooth.
    3. Adjust sweetness, if desired.
    4. Pour into glass and enjoy immediately!

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Notes

*For a creamier texture, you can add 1 tsp chia seeds or 1 TBSP of almond or cashew butter. Cashew butter will give a milder flavor than almond butter.

*Make in bulk by placing all ingredients except ice cubes into a container and save in the fridge for 2-3 days until needed.

Did you make this recipe?

Share a photo and tag us @truewell.co — we can’t wait to see what you’ve made!

Strawberry Breakfast Muffins | Anti-Inflammatory, Gluten-Free, Sugar-Free

Making bulk breakfast and snack recipes like these anti-inflammatory Strawberry Breakfast Muffins is one of my favorite ways to save time and brainpower cooking for the week during meal prep.

Not only are these anti-inflammatory breakfast muffins gluten-free and sugar free, they’re also packed with flavor and fresh seasonal berries!

This recipe is featured in our Spring Anti-Inflammatory Meal Prep Guide! Grab it HERE!

Ingredients

  • 2 cups Amond flour
  • 1/2 tsp baking soda
  • 1 dash cardamom, ground
  • 1/4 cup allulose (or other granulated natural zero-calorie sweetener for baking)
  • 1/8 tsp salt
  • 1 TBSP coconut oil (melted)
  • 3 eggs (medium)
  • 1 TBSP ghee (melted)
  • 1 TBSP lemon juice
  • 1 cup strawberries (sliced)
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 325 F (163 C) and grease muffin tin or line with baking cups.
  2. Combine all the dry ingredients into a large bowl: almond flour, baking soda, cardamom, allulose, and salt. Stir until well combined.
  3. Combine all wet ingredients in a separate medium bowl: coconut oil, eggs, ghee, lemon juice, and vanilla. Whisk together until well combined.
  4. Pour wet ingredients into large bowl with dry ingredients and mix well.
  5. Fold in strawberries.
  6. Divide batter into all 12 muffin cups.
  7. Bake 20-25 minutes until golden on top. A toothpick inserted should come out clean.
  8. Let cool and enjoy!

Notes

*You can chop up strawberries really small and fold in, or keep them halved to quartered and place a few on top like I did in the video.

*If I make a batch of muffins like these and realize I won’t be able to eat them all before they go bad, I’ll cut them into quarters and pop them into the freezer in a freezer bag– instant Frozen Muffin Bites! (Great with yogurt or as an ice cream topper!)

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Strawberry Breakfast Muffins | Anti-Inflammatory, Gluten-Free, Sugar-Free

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Making bulk breakfast and snack recipes like these Strawberry Breakfast Muffins is one of my favorite ways to save time and brainpower cooking for the week. Not only are these anti-inflammatory breakfast muffins free of sugar and gluten, they’re also packed with flavor and fresh seasonal berries!

  • Author: Laura Brigance, MS, CHC
  • Prep Time: 10 minutes
  • Cook Time: 20-25 min
  • Total Time: 30 – 35 minutes
  • Yield: 12 1x

Ingredients

Units Scale

    • 2 cups Amond flour
    • 1/2 tsp baking soda
    • 1 dash cardamom, ground
    • 1/4 cup allulose (or other granulated natural zero-calorie sweetener for baking)
    • 1/8 tsp salt
    • 1 TBSP coconut oil (melted)
    • 3 eggs (medium)
    • 1 TBSP ghee (melted)
    • 1 TBSP lemon juice
    • 1 cup strawberries (sliced)
    • 1 tsp vanilla extract

Instructions

    1. Preheat oven to 325 F (163 C) and grease muffin tin or line with baking cups.
    2. Combine all the dry ingredients into a large bowl: almond flour, baking soda, cardamom, allulose, and salt. Stir until well combined.
    3. Combine all wet ingredients in a separate medium bowl: coconut oil, eggs, ghee, lemon juice, and vanilla. Whisk together until well combined.
    4. Pour wet ingredients into large bowl with dry ingredients and mix well.
    5. Fold in strawberries.
    6. Divide batter into all 12 muffin cups.
    7. Bake 20-25 minutes until golden on top. A toothpick inserted should come out clean.
    8. Let cool and enjoy!

Notes

*You can chop up strawberries really small and fold in, or keep them halved to quartered and place a few on top like I did in the video.

*If I make a batch of muffins like these and realize I won’t be able to eat them all before they go bad, I’ll cut them into quarters and pop them into the freezer in a freezer bag– instant Frozen Muffin Bites! (Great with yogurt or as an ice cream topper!)

Did you make this recipe?

Share a photo and tag us @truewell.co — we can’t wait to see what you’ve made!

Broccoli Strawberry Salad

This Broccoli Strawberry Salad is the perfect spring anti inflammatory meal prep lunch or dinner side. It’s full of color, flavor, and fresh spring produce!

This recipe is featured in our Spring Anti-Inflammatory Meal Prep Guide! Grab it HERE!

Ingredients

  • 2 cups of broccoli florets
  • 1 cup of strawberries (cut in half or chopped)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup feta cheese
  • 1/4 cup chopped almonds (or sliced)
  • 3 TBSP Green Goddess Dressing
  • 5 oz mixed spring salad greens (arugula or mesclun mix)

Instructions

  1. Chop all the veggies and almonds if not purchased that way; crumble the feta.
  2. Mix the broccoli, onion, strawberries, almonds, and feta in a bowl.
  3. Portion out the salad greens into bowls, top with the broccoli and strawberry mixture.
  4. Drizzle with Green Goddess Dressing. Enjoy!

Notes

*We love to premake these salads for meal prep for the week! Simply chop the veggies and store in separate containers until you want to assemble them.

OR you can choose the mason jar method where you put the dressing in the bottom of the jar, then layer the veggies. When you’re ready to eat, just shake the jar to mix all the ingredients and enjoy!

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Broccoli Strawberry Salad

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This Broccoli Strawberry Salad is the perfect spring anti inflammatory meal prep lunch or dinner side. It’s full of color, flavor, and fresh spring produce!

  • Author: Laura Brigance, MS, CHC
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 1x

Ingredients

Units Scale

    • 2 cups of broccoli florets
    • 1 cup of strawberries (cut in half or chopped)
    • 1/4 cup red onion (finely chopped)
    • 1/4 cup feta cheese
    • 1/4 cup chopped almonds (or sliced)
    • 3 TBSP Green Goddess Dressing
    • 5 oz mixed spring salad greens (arugula or mesclun mix)

Instructions

    1. Chop all the veggies and almonds if not purchased that way; crumble the feta.
    2. Mix the broccoli, onion, strawberries, almonds, and feta in a bowl.
    3. Portion out the salad greens into bowls, top with the broccoli and strawberry mixture.
    4. Drizzle with Green Goddess Dressing. Enjoy!

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Notes

*We love to premake these salads for meal prep for the week! Simply chop the veggies and store in separate containers until you want to assemble them.

OR you can choose the mason jar method where you put the dressing in the bottom of the jar, then layer the veggies. When you’re ready to eat, just shake the jar to mix all the ingredients and enjoy!

Did you make this recipe?

Share a photo and tag us @truewell.co — we can’t wait to see what you’ve made!

Citrus Pear Smoothie

This Citrus Pear Smoothie is a green anti-inflammatory smoothie that combines signature winter flavors to create an absolutely refreshing snack or breakfast smoothie.

citrus pear smoothie

So let’s talk ingredients.

citrus pear smoothie ingredients

Frozen avocado

So, first off, if you’re not using frozen avocado chunks, which you can buy at the grocery store, you can either freeze your own avocado ahead of time, or use it at room temperature.

Just know that if you use it at room temperature, that’s the only ingredient that was frozen, so we’ll need to use some ice in the place of part of the water so your smoothie is cold and slushie.

Pear

cutting a pear into wedges with an apple corer

We start out cutting up the pear and parsley. Pear is so delicious when it’s in season in the winter, and the skin is usually softer than an apple.

The skin is also full of antioxidants, and one in particular is quercetin, which has been shown to reduce inflammation, plus it has lots of fiber.

So I keep the skin on. You can cut the top and bottom off so it stands on its own, then use an apple corer get perfect wedges while taking the core out.

Parsley

chopping parsley on a cutting board

Parsley is full of vitamins K, C, A, and Bs. It’s also been shown to help reduce blood pressure and bloating, so I love to use parsley in any recipe I can. It just needs to be roughly chopped for this smoothie.

Lemon juice

juicing a lemon into a blender

Lemon juice adds just a bit of tang to this smoothie, as well as a bit more Vitamin c. Fresh is always best since most lemon juice in the bottle has added preservatives.

Water

pouring water into a blender for an anti inflammatory citrus pear smoothie

Make sure you use filtered water, and if your avocado isn’t frozen, use ½ cup of water and about ¾ to 1 cup of ice to replace the 1 cup of water.

Instructions

And then we just add all the ingredients to the high-powered blender, blend really well until all smooth—remember it’s chopping up pear skin if you kept it on, so you may need to let it go for a bit.

Then pour up and enjoy!

👇Grab the free Winter Anti-Inflammatory Meal Prep Guide! Click the image below! 👇

winter anti inflammatory meal plan
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Citrus Pear Smoothie

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This smoothie combines the winter flavors of pear and citrus with anti-inflammatory greens to create a refreshing combo that will keep you full.

  • Author: Laura Brigance, MS, CHC
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 smoothie 1x

Ingredients

Scale

1/2 avocado (or 1/2 cup frozen avocado chunks)

1 pear

1 cup of spinach

1 handful of parsley (fresh)

1/2 of a lemon, juiced

1 cup of water

Notes

If you don’t have frozen avocado, you can freeze your own, or substitute 3/4 cup ice and 1/2 cup of water for the full cup of water in the recipe.

Did you make this recipe?

Share a photo and tag us @truewell.co — we can’t wait to see what you’ve made!

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3 Anti-Inflammatory Smoothies Perfect for Winter

Even though winter produce is less abundant than our other 3 seasons, there’s still plenty of goodness available—especially for anti-inflammatory smoothies.

So today I’m got 3 anti-inflammatory smoothie recipes to take advantage of the winter produce and give you a balanced anti-inflammatory breakfast smoothie, or snack.

We’ve got an anti-inflammatory green smoothie, which we call Citrus Pear Smoothie, a Lemon Tart Smoothie chock full of protein, and a Carrot Cake Smoothie that will satisfy your sweet tooth without the sugar.

Grab the Winter Anti-Inflammatory Meal Prep Guide: Click the image below!👇

anti inflammatory smoothies

Citrus Pear Smoothie

First up is our citrus pear smoothie. This green smoothie tastes clean and refreshing and is super yummy with the combination of pear and lemon.

green anti-inflammatory smoothie in glass

Grab the printable Citrus Pear Smoothie recipe HERE.

Lemon Tart Smoothie

This anti-inflammatory smoothie definitely has the tart flavor down. But it’s also packed with protein and healthy fat, which would make it a perfect meal replacement as well.

lemon tart smoothie on counter with lemons and straw

Grab the printable Lemon Tart Smoothie recipe HERE.

Carrot Cake Smoothie

And last, we have our Carrot Cake Smoothie which satisfies the sweet tooth while still being crazy healthy! I love to be able to use root vegetables from the winter, so this smoothie is perfect!

carrot cake smoothie

Grab the printable Carrot Cake Smoothie recipe HERE.

Let me know in the comments what your favorite is!

👇Don’t forget to SHARE this or PIN IT for later!👇

The Ultimate How-to Meal Planning for Beginners Guide

How to Meal Plan for Beginners Guide

As a busy mom, I’m sure you can relate to the dinner-time frenzy of ‘what’s for dinner?’, as well as the panic that beginners of meal planning encounter regularly. It’s seriously draining to have tiny humans to feed when you have no clue how to meal plan or where to start meal planning. 

I actually advocate meal planning as one of the FIRST things to get in order in your household to help reduce stress. (Seriously–order and a plan = calm + collected).

Finding the magic ✨ middle between healthy + efficient will change everything.

But there are actually a lot of other reasons to meal plan, and here’s why you should get your ish in order and get started!

meal planning for beginners

1. Benefits of meal planning

Meal planning is one of those things that people just hate doing. It usually feels like an impossible task, not knowing where to start or end. Most people are very confused about what meals they should include for staying with a particular dietary style, which meals through the week they should plan for, and how make the shopping lists.

I get it—before I started meal planning it felt completely overwhelming. Evenings were stressful, because even if we did agree on a meal, I had no idea if we had the ingredients to make it. (Forget whether or not it fit into our ‘diet’ we tried to adhere to at the time!) The frustration of not ever really knowing what was for dinner got the best of me once we had kids and our time became a gazillion times for valuable (because it was qucily becoming in more short supply).

That’s when I decided to get serious about meal planning.

And you know what? I discovered that there were several benefits to  meal planning I didn’t even realize until we were into it a couople weeks.

First, our ‘diet’ we were trying to follow—we stuck to it because I took the time to search out recipes that followed it. The confidence it built in both my husband and I after eating good for two weeks was amazing! That alone helped us stay motivated to keep working out as well. We didn’t want to waste our efforts at proper eating habits.

Second, we saved money. (Serious.) When you have an actual plan, you don’t wander through the store and grab at whatever looks good. You get your stuff and get out. This also allows to intentiaonally search up recipes that cost less if you’re serious about bringing your budget down on groceries.

Third, we eliminated multiple trips to the store. Translation: time saver!! We honestly didn’t have time to make so many trips to the store in the first place, and this just put me into panic runaround mode the days I had to ‘stop real quick’. Think about how much time (and brainpower) it’s taking for you to realize you forgot something or you’re out of whatever you dreamed up for dinner on a whim, then the time to get into the store (especially if you have to take kids in with you!), the time in the store, loading the car back up, then unloading everything while unloading kids. Oh yeah—and getting everything put up. This can suck hours out of your week. Only one trip a week has saved me boatloads of time!

And last, our stress levels were exponentially less in the evenings. That may sound like an exaggeration, but I’m not kidding. There was no scrambling around, no arguments, no searching online like a madwoman for something—anything—I could make with mushrooms and ajar of relish. We had a plan, we both helped in cooking every night, and we started having some amazing conversations while spending relaxing before-dinner time with the kiddos.

So now that you’re convinced you’re definitely on the right track–

2. How do you start meal planning?

Meal planning will come down to a couple of different things.

First, are there any dietary styles you need to adhere to? If so, those are the kinds of recipes you need to search up.

Second, how many people will you be cooking for at night? Think about if you need to cook for adults and kids.

Third, do you want to take advantage of leftovers for lunches? This will determine the number of servings you cook of the dinner recipe. This is a GREAT way to also make sure you stay on track with your dietary style. As long as you cook your dinners in that style, you’re assured your lunch is the same when you’re using them as leftovers. Plus you don’t have to go searching for lunch when you’re hungry. It’s already done and ready in the fridge.

Do you need to plan for breakfasts, snacks, or more lunches? If so, you should also account for these when sitting down to meal plan.

3. How do I create a weekly meal plan?

Creating a meal plan takes a little time each week, but once you have a system set, you begin to follow it automatically and it gets easier.

The first thing you should do is print out a meal planning template (which you can get below), and find recipes. Consider all those things above when coming up with your plan.

Next, start filling in the days and slots you need a meal for with the recipes you’ve found. Think about any nights you won’t be home for kids’ practices, nights you eat out, or nights you’re planning for leftovers. Mark those out or make a note.

You’ll also want to note any nights you want to cook but it needs to be simple or a slow cooker meal that you threw in first thing in the morning to be ready by dinnertime.

Third, you’ll need to create shopping lists. This can be done by either using recipe or meal planning apps, or by simply writing a list with a meal planning template and shopping list template yourself while looking at the recipe. It’s a little time-consuming, but once you get the hang of it, it’s not difficult.

Fourth, double-check you don’t already have those ingredients (I hate when I buy something I already had 5 of !)

Last, I suggest posting your weekly meal plans somewhere anyone can find it. This is so that if your partner needs/wants to start the meal, or even has questions about it, you always have a designated place so there are no questions.

4. Meal Planning Template With Shopping List

Meal planning templates with a shopping list can be very simple, planning only for dinners, or you can find very complex meal planning templates when you need to plan for multiple meals per day. The advantage of printing these out is that you have a very clear, organized picture of your week right in front of you.

5. Schedule in Meal Planning Every Week

One of the biggest mistakes I see beginners make is not taking the time to meal plan, and not making it a priority. If you’re serious about saving time in your week and nixing the constant anxiety about what’s for dinner- schedule in a time to sit and do meal planning every single week! 

6. Get organized

Every time I ask a client where their recipes are, I know what’s coming: “Oh they’re on my phone”. But the where is the bigger issue. I know how this works– we get going down the recipe rabbit hole on Pinterest, pin a thousand recipes that all look amazing, then we never see them again. 

Friend! Stop doing this!! If you find something you think looks fantastic and your family will love it, do yourself a HUGE favor and get organized with your recipes so you can find them again later!! I use a recipe organization app that’s amazing at analyzing nutrition information, too. They use a ‘collections’ feature to organize recipes, and (although they will have an official ‘meal planner’ feature soon within the app), I use that ‘collections’ feature to do my meal planning. Plus they generate my shopping list and you can send it any store from there for shopping– SO EASY!!

7. Save + Reuse Favorites

This one is so easy, but always easily forgotten. When you find something that everyone likes, don’t forget to save it and reuse it. These start to fall under the category I call ‘Family Faves’. What’s so great about these is that once you’ve made it a time or two, it starts to be second nature– meaning it takes you less time and brainpower to make it. Heck-some of ours I actually know all the ingredients by heart now! 

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meal planning for beginners meal planner with grocery list