Crispy Kale Chips

If you’re looking for a super easy and healthy winter snack, Crispy Kale Chips are a super easy choice! They’re the ‘savory cotton candy’ of the snack world. Each bite is lightly crisp but dissolves in each addictive bite.

The other plus is that these Crispy Kale Chips are crazy easy to make.

crispy kale chips

The printable recipe is below, and it’s also featured in our Winter Freestyle Meal Prep session (check it out and get the printable guide!)

Step 1: Choose your kale

First of all, opt for organic if you can. Greens easily soak up pesticides, especially since the part you eat isn’t protected by a shell or a pod cover or skin. Pesticides are inflammatory to all bodies, so it’s best to be safe. If that’s not an option, make sure you wash it well when you get home.

Second, I know it can be tempting to grab a bag of the pre-chopped kale, but that’s a huge mistake. The reason is that they don’t remove the stems, and you’ll be left for an hour just trying to trim out all the mini stems.

crispy kale chips

Instead, get a bundle of whole kale leaves.

Step 2: Trimming kale for kale chips

One method I’ve found to trim kale leaves is to hold the end of the stem, and use a paring knife to sort of scrape the leafy part away from the stem.

crispy kale chips

You do have to be careful that you don’t cut through the stem, especially if your knife is super sharp.

The other option would be to lay the whole leaf flat and just cut out the stem. Or, you could fold the leaf in half and just make a single cut to remove the stem of the kale.

crispy kale chips

Once the stems are removed, simply tear the pieces in medium to large chunks and place in a bowl.

Step 3: Massaging kale for kale chips

Adding oil is going to help with the crispness, so drizzle some avocado, warmed coconut oil, or MCT oil on the kale leaves in the bowl.

Some people don’t think it’s necessary, but I do like to massage the leaves to loosen the fibers. Also this allows the oil to get evenly distributed.

You’ll literally just stick your hands in, massage the leaves, and turn over chunks as you’re working to get the oil on everything.

*DON’T SEASON YET!

crispy kale chips

Step 4: Cooking kale for kale chips

Cooking the kale is super easy. You simply place the contents of the bowl on a large baking pan.

crispy kale chips

Kale cooks at 300 degrees F for about 20 minutes or so. Keep an eye out and make sure they’re getting browned (this is how they get crispy) without getting burned.

Step 5: Cool, season, and enjoy!

Let them cool to finish crisping, and then add sea salt or any other seasonings you wish. It’s best to wait until they’re cooked to season because they shrink and it’s really easy to over-season your kale chips.

Kale Chips flavor options

Some flavor options are:

  • Ranch (nutritional yeast + lemon juice + salt)
  • Chili Lime (chili powder + lime juice + salt)
  • Salt and Vinegar (vinegar + salt)
crispy kale chips

And enjoy! They can be stored in a baggie or container on the counter for a few days.

Crispy Kale Chips

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Snack
Servings 4

Ingredients
  

  • 1 bunch kale leaves organic
  • 1 TBSP avocado oil or warmed coconut, or MCT

Instructions
 

  • Prehead the oven to 300 degress F.
  • Wash and trim all kale leaves.
  • Tear leaves into medium to large chunks and place in a large bowl.
  • Drizzle the oil, and massage to evenly distribute the oil.
  • Spread the entire bowl of kale on a baking sheet, spreading out as much as possible.
  • Cook for about 20 minutes, making sure the leaves are getting browned without burning to ensure crispness.
  • Remove from oven and let cool.
  • Season with sea salt or any other seasoning of choice.
  • Enjoy! (Can be stored on counter in a container for a few days)
Keyword anti-inflammatory, Dairy-Free, Gluten-Free, Low-Carb, nightshade-free, Sugar-Free, Vegan

Like this recipe? Prep it and 5 others with the Winter Freestyle Meal Prep Guide!

crispy kale chips
crispy kale chips

Winter Pear and Yogurt Bowl

When apples are done for the fall, pears move right on in to take center stage! And this Winter Pear and Yogurt Bowl is super versatile, macro balanced, and oh so yummy!

pear and yogurt bowl

This recipe is also featured in the Winter Freestyle Meal Prep session (check it out and get your free guide!)

The thing that’s so great about nourishing yogurt bowls like this is that you can add whatever you feel like adding (like as long as it’s anti-inflammatory and falls in your macros if you’re trying to lose or gain weight.)

And although we used Greek yogurt for this bowl, if you’re dairy-free, you can simply sub that out for coconut or almond yogurt.

Another reason these are so easy is that you can just throw it together in 3 minutes.

But the yogurt mixture can be portioned out, and the toppings can separately be portioned out so you can meal prep them ahead of time for the week. (Win!)

Now, I really used to not like pears that much. Even though we had a pear tree as a kid, they were the variety that big food companies use to can (you know–the ones that sit on the grocery store shelves?) I don’t like the grittiness.

But if you get the winter varieties that are a bit smaller, the skin is actually very soft and the inside texture isn’t gritty. Which is why I now love pears. 🍐

Since I keep the skins on (they’re full of nutrients like apple skins are!) I use a trick to quickly and easily slice and core them.

How to quickly and easily cut and core a pear:

  1. Cut off a thin slice from the bottom of the pear so it sits flat
  2. Cut the top skinny part off
  3. Use an apple corer/slicer the same way you would an apple
pear and yogurt bowl

Here’s what I put into my creamy and nourishing Winter Pear and Yogurt Bowl:

Winter Pear and Yogurt Bowl

Prep Time 5 mins
Total Time 5 mins
Course Breakfast, Snack
Servings 1

Ingredients
  

  • 1 cup Greek yogurt, Plain and unsweetened or coconut or almond yogurt for dairy-free or vegan
  • 1/2 pear halved and cored
  • 1/4 tsp cinnamon
  • 2-3 drops liquid stevia
  • 1/8 tsp vanilla extract
  • 1/8 cup pepitas (pumpkin seeds)

Instructions
 

  • Dip yogurt into a bowl. Add the stevia and vanilla extract, then stir till completely mixed.
  • Top with pear slices. Sprinkle with cinnamon.
  • Enjoy!
Keyword anti-inflammatory, Dairy-Free, Gluten-Free, Low-Carb, nightshade-free, Sugar-Free, Vegan

Like this recipe? Prep it and 5 others with the Winter Freestyle Meal Prep Guide! πŸ‘‡

pear and yogurt bowl
pear and yogurt bowl

Roasted Leek and Cauliflower Soup

Truthfully, in the past I’d never tried leeks–even in something as yummy as this Roasted Leek and Cauliflower Soup.

roasted leek and cauliflower soup

I’m embarrassed to admit that every time I thought of leeks, I remembered the scene in Bridget Jones’ Diary where she tried to make leek soup and left the blue rubber band in it and the entire soup was blue. 😝 😹

But thankfully I got over it and now absolutely love the taste of leeks! Which is why this soup is so great. It truly embodies the anti-inflammatory winter produce with a warm, creamy, and filling soup.

roasted leek and cauliflower soup

Try it out, and don’t forget to top it with organic crumbled bacon or even some sharp cheddar and chives!

The printable recipe is below, and it’s also featured in our Winter Freestyle Meal Prep session (check it out and get the printable guide!)

Roasted Leek and Cauliflower Soup

Prep Time 35 mins
Cook Time 20 mins
Total Time 55 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 head cauliflower About 2 cups chopped
  • 2 leeks medium to small
  • 2 TBSP minced garlic
  • 2 TBSP avocado oil or melted coconut oil
  • 1/4 cup almond butter or cashew
  • 3 tsp thyme leaves fresh
  • 3 cups water
  • 1/8 tsp paprika
  • 1 TBSP lemon juice
  • 1 tsp salt and pepper to taste

Instructions
 

  • Preheat oven to 350 degrees F. Spread the cauliflower florets and leeks on a baking sheet. Drizzle with 1 TBSP avocado oil and lightly season with salt and pepper.
  • Roast for 25 minutes, turning pan halfway through. Let it get lightly browned but not burned.
  • Let cool about 5-10 minutes, then, into a high-powered blender add all the roasted vegetables, almond butter, thyme leaves, lemon juice and half the water (1 1/2 cups).
  • Blend until pureed, then add the remaining ingredients and pulse a few more times.
  • Pour into a saucepan and let the soup heat until warmed up completely. Adjust seasonings to taste.
  • You may add more water or even broth if the soup is too thick.
  • Top with a dollop of sour cream or organic bacon crumbles. Enjoy
Keyword anti-inflammatory, Dairy-Free, Gluten-Free, Low-Carb, nightshade-free, Sugar-Free, Vegan

Like this recipe? Prep it and 5 others with the Anti-Inflammatory Winter Freestyle Meal Prep Guide! πŸ‘‡

roasted leek and cauliflower soup
roasted leek and cauliflower soup

Healthy Pumpkin Spice Latte | Anti-Inflammatory | Sugar Free | Vegan

One of the biggest bummers of going anti-inflammatory was learning that sugar was TOTALLY out. Especially in the fall when I love me some PSLβ€”

Howeverβ€”hope is not lost!

I’ve got a healthy pumpkin spice latte that won’t jack your blood sugar up (or your waistline) like a Starbucks PSL will.

Just for reference, the Starbucks PSL has FIFTY grams of sugar in it!!

It’s sugar-free, dairy-free, anti-inflammatory, and full of pumpkin spice goodness.

{And just in case you don’t have any pumpkin pie spice, you can grab that recipe HERE.}

Now let’s get started!

healthy pumpkin spice latte

Want the free printable PDF guide to learn how to Fall Freestyle Meal Prep with NO PLAN for crazy busy fall weeks? Grab the free GUIDE and get a discount on the FALL ANTI-INFLAMMATORY MEAL PLANNING KIT! Get it before the discount goes away! πŸ‘‡πŸ‘‡πŸ‘‡

Gather your ingredients

First we start with our ingredients, which are:

Pumpkin puree, coffee, erythritol or other granulated natural sugar-free sweetener, vanilla extract, unsweetened non-dairy milk of your choice, and pumpkin pie spice.

healthy pumpkin spice latte

Prepare the 2 parts of your pumpkin spice latte

First, you need to go ahead and start your coffee brewing. This will take a few minutes.

While your coffee is brewing, add that cup of nondairy milk to a small saucepan and turn it to medium heat, then add in your sweetener, and the pumpkin puree.

healthy pumpkin spice latte

And then whisk it really well until it’s all mixed together,and let it get really warm.

Then turn off your heat, add the vanilla extract and pumpkin spice, give it another good whisk…

healthy pumpkin spice latte

And then you’re ready to pour it up!

Pour it up like a barista

Put the coffee in your mug first, then pour the pumpkin milk mixture into the coffee.

healthy pumpkin spice latte

And enjoy your pumpkin spice latte that has mega anti-inflammatory ingredients WITHOUT the crazy amounts of sugar.

And if you really love anti-inflammatory seasonal fall recipes, check out my Fall Freestyle Meal Prep session where I grabbed random fall produce to make 4+ anti-inflammatory meals for the week with NO meal plan in place!

Pumpkin Spice Latte | Anti Inflammatory, Keto, Vegan

A healthy pumpkin spice latte that won't skyrocket your bloodsugar!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Drinks
Servings 1

Ingredients
  

  • 4 oz coffee strong
  • 1 cup non-dairy milk of your choice, unsweetened
  • 1 TBSP pumpkin puree
  • 2 tsp erythritol to taste, or granulated natural sugar-free sweetener of choice
  • 1 tsp vanilla extract
  • 1/4 tsp pumpkin pie spice

Instructions
 

  • Brew coffee while making pumpkin milk mixture.
  • Place a small saucepan on medium heat. Combine milk, pumpkin puree, and erythritol. Whisk together.
  • Keep whisking until mixture is warm.
  • Turn off heat. Add vanilla and pumpkin pie spice.
  • Pour coffee into a mug, then pour pumpkin milk mixture into it.
  • Enjoy!
Keyword anti-inflammatory, Dairy-Free, Gluten-Free, Low-Carb, nightshade-free, Sugar-Free, Vegan

Want the free printable PDF guide to learn how to Fall Freestyle Meal Prep with NO PLAN for crazy busy fall weeks? Grab the free GUIDE and get a discount on the FALL ANTI-INFLAMMATORY MEAL PLANNING KIT! Get it before the discount goes away! πŸ‘‡πŸ‘‡πŸ‘‡

healthy pumpkin spice latte

Anti Inflammatory Pumkin Cheesecake Smoothie

The Anti-Inflammatory Vegan Pumpkin Cheesecake Smoothie You’ve Been Waiting For

Today we’re making what tastes like dessert but is a balanced meal with a fall-inspired yummy twist: Pumpkin Cheesecake Smoothies

pumpkin cheesecake smoothie anti inflammatory vegan gluten free

So, there’s nothing better than that break in heat from the summer and smelling fall in the air, and when it comes to easy, yummy, FAST meals, you can’t beat a smoothie.

This fall-inspired, anti inflammatory Pumpkin Cheesecake Smoothie owes its anti-inflammatory balanced macro goodness to pumpkin and banana and a surprise ingredient that gives it that creamy cheesecake mouthfeel that keeps us coming back for more. πŸ˜‹

Want the free printable PDF guide to learn how to Fall Freestyle Meal Prep with NO PLAN for crazy busy fall weeks? Grab the free GUIDE and get a discount on the FALL ANTI-INFLAMMATORY MEAL PLANNING KIT! Get it before the discount goes away! πŸ‘‡πŸ‘‡πŸ‘‡

And here’s how you make it…

pumpkin cheesecake smoothie anti inflammatory vegan gluten free

Prep Your Ingredients

Although many smoothies are just ‘dump and blend’, this one needs two ingredients pre-frozen: a banana and the pumpkin puree.

We keep bananas that were about to go bad in a baggie in the freezer so I always have them on hand for smoothies (or ice cream). But the pumpkin puree is a different story.

For this smoothie I measured out the pumpkin puree and placed it on a silmat and put it in the freezer. (This should freeze for about 30 minutes to an hour.)

pumpkin cheesecake smoothie anti inflammatory vegan gluten free

Dump and Blend

Once those 2 ingredients are frozen you’re free to dump them all in a high-powered blender (my choice is the Ninja), including our secret ingredient that we use instead of cream cheese: Silken tofu.

(Some links may be affiliate links, meaning if you click on and then purchase, I’ll get a portion of the proceeds, at no additional charge to you.) πŸ™‚

Now, if you’ve never eaten or used tofu before, settle down. I used to avoid it like the plague because of all the bad press soy has gotten over the years. The truth is that it’s full of vegan (complete) protein, fiber, and healthy fat.

The reason some soy isn’t considered healthy is because if it’s NOT organic, it’s laden with chemicals, and the soy oil is extremely oxidized.

So choose organic and you’re good to go!

Also, if you can’t find silken (which is a much softer version), you can still use medium or firm, you may just have to add a few TBSP of water and blend longer for it to get super smooth.

Blend all your ingredients until super smooth (scraping the insides of the blender if needed).

pumpkin cheesecake smoothie anti inflammatory vegan gluten free

Then pour it up and enjoy!

pumpkin cheesecake smoothie anti inflammatory vegan gluten free
pumpkin cheesecake smoothie anti inflammatory vegan gluten free
pumpkin cheesecake smoothie anti inflammatory vegan

Pumpkin Cheesecake Smoothie

The Anti-Inflammatory Vegan Cheesecake Smoothie You've Been Waiting For
Prep Time 5 mins
Total Time 5 mins
Servings 1
Calories 323 kcal

Ingredients
  

  • 8 oz tofu silken
  • 1 banana frozen, small
  • 1/2 cup pureed pumpkin frozen for 30 min – 1 hour beforehand
  • 1/4 cup unsweetened almond milk or other non-dairy alternative
  • 2 TBSP lemon juice about 1/2 a lemon, juiced
  • 1 tsp cinnamon

Instructions
 

  • Freeze pureed pumpkin beforehand for 30 min – 1 hour.
  • Add all ingredients to a high powered blender.
  • Blend until super smooth. Pour into a glass and enjoy!

Notes

Fat: 11
Carbs: 43
Fiber: 11
Protein: 22

Want the free printable PDF guide to learn how to Fall Freestyle Meal Prep with NO PLAN for crazy busy fall weeks? Grab the free GUIDE and get a discount on the FALL ANTI-INFLAMMATORY MEAL PLANNING KIT! Get it before the discount goes away! πŸ‘‡πŸ‘‡πŸ‘‡

And if you really love anti-inflammatory seasonal fall recipes, check out my Fall Freestyle Meal Prep session where I grabbed random fall produce to make 4+ anti-inflammatory meals for the week with NO meal plan in place! >>>CLICK HERE<<<

Make sure you COMMENT BELOW on how you like it any substitutions you may have made!

*And don’t forget to PIN it or SHARE! πŸ’–

pumpkin cheesecake smoothie anti inflammatory vegan gluten free

THE Fall Pumpkin Spice Superfood Smoothie

Your New Go-To Fall Anti-Inflammatory Smoothie

There’s nothing better than that break in heat from the summer and smelling fall πŸ‚ in the air, and when it comes to easy, yummy, FAST meals, you can’t beat a smoothieβ€” And if you love pumpkin spice as much as I do, you’re gonna love this!

pumpkin spice superfood smoothie anti inflammatory

So this fall-inspired, Anti Inflammatory Pumpkin Spice Smoothie (that is a mouthful!)β€”is packed with anti-inflammatory goodness like pumpkin, avocado, spinach, and ginger, and I have a feeling it’s gonna become your GO TO smoothie for fall from now on.

Now, as much as I’d like this to be a gorgeous pumpkin color, as with all smoothies that have greens added…it’s green. But this absolutely doesn’t detract from it’s yumminess–pinky promise.

And here’s how you make it:

Step 1: Gather your ingredients

This smoothie is made with pumpkin, banana, avocado, spinach, ginger, pumpkin pie spice, ginger, nondairy milk, egg white powder, and keto maple syrup.

pumpkin spice superfood smoothie anti inflammatory

Want the free printable PDF guide to learn how to Fall Freestyle Meal Prep with NO PLAN for crazy busy fall weeks? Grab the free GUIDE and get a discount on the FALL ANTI-INFLAMMATORY MEAL PLANNING KIT! Get it before the discount goes away! πŸ‘‡πŸ‘‡πŸ‘‡

Step 2: Put them all in the blender

Honestly this is why smoothies are so darn easy. You just put them all in the blender at once.

pumpkin spice superfood smoothie anti inflammatory

The one caveat for this smoothie (I’d suggest) is to hold off on the egg white powder until everything else is nice and smooth, because it can make it thicker.)

A high-powered blender is always recommended, like this Ninja, or if you want to spend more, the Vitamix is a favorite for a higher price tag.

(Some links may be affiliate links, meaning if you click on and then purchase, I’ll get a portion of the proceeds, at no additional charge to you.) πŸ™‚

Step 3: Assess thickness

If your smoothie is having a hard time blending, you may need to add a little more liquid to it. If it gets too thick it can’t run back down to the bottom where the blades are doing their thang.

pumpkin spice superfood smoothie anti inflammatory

Step 4: Assess sweetness

I always like to do a little taste-test and just make sure the sweetness is where I like it. If it needs more, I add a tiny bit at a time. If there’s no sweetener in the recipe, I add a natural zero calorie sweetener like liquid stevia, monk fruit, or erythritol.

Step 5: Pour it up + enjoy!

In all honesty, sometimes smoothies make way more than I can handle in one sitting. So if it’s a bit too much, just store it in the fridge for up to a day.

pumpkin spice superfood smoothie anti inflammatory

Love fall anti-inflammatory recipes? Check out my Fall Freestyle Meal Prep Session where I prep for a whole week’s worth of meals by choosing random fall produce, and do it in about an hour! CLICK HERE to read!

And here’s the printable recipe:

pumpkin spice superfood smoothie anti inflammatory

The Pumpkin-Spice Superfood Smoothie: Your New GO TO Fall Smoothie

An anti-inflammatory smoothie made with fall superfoods.
Prep Time 5 mins
Total Time 5 mins
Course Breakfast, Snack
Servings 1
Calories 267 kcal

Ingredients
  

  • 1/2 cup pumpkin puree
  • 1/2 banana frozen
  • 1/2 avocado
  • 2 cups baby spinach fresh
  • 1 tsp pumpkin pie spice
  • 1/4 piece ginger fresh, grated
  • 1/2 cup non-dairy milk unsweetened
  • 1/4 cup keto maple syrup I used Lakanto brand
  • 2 TBSP egg white powder or plant-based plain protein powder

Instructions
 

  • Place all ingredients into a high-powered blender.
  • Blend until smooth.
  • If too thick, add a few TBSP of water at a time, or 4-5 ice cubes.
  • Taste test to determine if sweet enough.
  • Pour into a large glass and enjoy!

Notes

Per serving:
Fat- 9g
Carbs-40g
Fiber-7g
Protein-12g
Keyword anti-inflammatory, Gluten-Free, nightshade-free, Sugar-Free, Vegan

Want the free printable PDF guide to learn how to Fall Freestyle Meal Prep with NO PLAN for crazy busy fall weeks? Grab the free GUIDE and get a discount on the FALL ANTI-INFLAMMATORY MEAL PLANNING KIT! Get it before the discount goes away! πŸ‘‡πŸ‘‡πŸ‘‡

PIN it or SHARE! πŸ’–

pumpkin spice superfood smoothie anti inflammatory

Anti Inflammatory Spring Charcuterie Board

When spring has sprung, we looove having friends over for weekend get-togethers! Admittedly, living in the Houston area has its benefits since we use our patio at least 8 months out of the year. But it does still get cold here!

anti inflammatory spring charcuterie board

One of my favorite things when we entertain is to make a charcuterie board, platter, or table because everyone seems so happy grazing while catching up.

But making it anti-inflammatory allows for everyone to enjoy the finger foods while not worrying about the ramifications later.

anti inflammatory spring charcuterie board

And this anti inflammatory spring charcuterie board seemed a fun addition to our weekends that signified the ending of winter.

anti inflammatory spring charcuterie board

Grab the recipe list below and let me know when you create your own spring board! Post it and tag me! πŸ‘‰ @truewell.co

**Also, if you’re a charcuterie beginner, check out the mega guide: How to Build an Anti-Inflammatory Charcuterie Board

AND

Build a super cute Anti Inflammatory Easter Charcuterie Board! πŸ‡

anti inflammatory spring charcuterie board

Anti Inflammatory Spring Charcuterie Board

Since charcuterie boards have pretty random different quantities depending on size of the board and how much is needed for creative license, I don't include amounts in the ingredient list. πŸ™‚
Prep Time 30 mins
Total Time 30 mins
Course Appetizer, Breakfast, Snack
Servings 6

Ingredients
  

  • deviled eggs
  • cauliflower
  • broccoli
  • celery
  • baby dill pickles
  • kalamata olives
  • green olives
  • cherry tomatoes
  • blueberries
  • strawberries
  • kiwi
  • raspberries
  • grapes
  • almonds
  • mozzerella pearls
  • chives for garnish
  • mint for garnish

Instructions
 

  • Chop broccoli and cauliflower into tiny florets
  • Peel and slice kiwi
  • Slice strawberries
  • Slice celery
  • Arrange on board
  • Add chive and mint garnish + additional spring flowers or other decor
  • Serve!
Keyword anti-inflammatory, Dairy-Free, Gluten-Free, Low-Carb, nightshade-free, Sugar-Free, Vegan

Anti-Inflammatory Easter Charcuterie Board

Easter is, no doubt, one of the best times to get together with friends and family to have a brunch. After all, spring has sprung, the weather’s getting nice, and we’re all at our wit’s end with heavy winter recipes.

This Easter charcuterie board is made anti-inflammatory style to accommodate those of us who can’t have all the processed and cured meats.

easter charcuterie board anti inflammatory

If you’re new to charcuterie boards, check out the post on How to Build an Anti-Inflammatory Charcuterie Board for all the ins and outs, and then grab the recipe below to create your own Easter charcuterie board (or platter) anti-inflammatory style!

Here are ideas and tips for arranging your Easter anti-inflammatory board or platter:

easter charcuterie board anti inflammatory

Decide your pattern

For this platter, since it was oval-shaped like an egg, I wanted the design to resemble a decorated Easter egg. That meant lines across but with pattern interplayed.

easter charcuterie board anti inflammatory

Divide fruits and veggies

I decided that I had enough color to be able to divide the fruits to one side and the veggies to the other with the deviled eggs being the divider in the middle between the two.

I sometimes like to do this just to also make sure the savory flavored ingredients aren’t touching sweet ingredients. (You know what I mean if you’ve ever tasted a pickle-flavored strawberry. πŸ˜‚)

easter charcuterie board anti inflammatory

Disperse color throughout

Unless you’re going for an ombre effect or specific color groupings, try to spread the colors through the board so that the eye moves through the entire thing. Remember, these things are made to be pretty!

(I realize I could’ve done a better job with the darker colors, but if you’ll notice the dramatic contrast of the blueberries on the top half, this sort of makes my point that contrast attracts the eye. Now looking at these photos later it sort of makes the bottom half look a bit boring, lol!)

easter charcuterie board anti inflammatory

Garnish

The last step is to decorate. So the first think I love doing is using fresh herbs because they’re brightly colored and are great finishers.

I used mint and chives in mine because they feel so much like spring. (My daughter also wanted it to look like there was grass on the platter, lol!)

easter charcuterie board anti inflammatory

Final decor

And the final decor would be any other items you want to place to round out the theme or look of the board or platter. These would be things like number or letter cutouts, flowers, or other themed accessories.

I chose tree blooms to go on this one because the redbud trees and Bradford pears were bursting when we made this board.

So grab the recipe/ingredient list below and let me know if you made one! Post it and tag me: @truewell.co

πŸ’–

easter charcuterie board anti inflammatory

Anti-Inflammatory Easter Charcuterie Board (or Platter)

Since charcuterie board assembly has a bit of an 'unknown' factor when it comes to quantity (lest we dampen our creative process…) the quantities for ingredients are left out in this recipe.
Prep Time 30 mins
Total Time 30 mins
Course Appetizer, Breakfast, Snack
Servings 6

Ingredients
  

  • deviled eggs
  • olives
  • baby dill pickles
  • broccoli
  • cauliflower
  • cherry tomatoes
  • celery
  • baby carrots
  • assortment of nuts of choice
  • grapes
  • blueberries
  • strawberries
  • raspberries
  • kiwi
  • any condiments, sauces, or dips of choice

Instructions
 

  • Chop the broccoli and cauliflower into tiny florets.
  • Slice celery.
  • Peel and slice kiwi.
  • Slice strawberries.
  • Arrange on board or platter.
  • Garnish with decor.
  • Serve!
Keyword anti-inflammatory, Dairy-Free, Gluten-Free, Low-Carb, nightshade-free, Sugar-Free, Vegan

How to Build an Anti-Inflammatory Charcuterie Board

*As an affiliate, I may receive a small portion of proceeds of any items you buy through these links, at no extra cost to you. However, I only recommend products I know, use, and love.

The charcuterie board has become one of the biggest crazes on social media in the last couple years. I’d blame it on how gorgeous they can be… but I think after lockdowns and quarantine, the appeal may also have to do with the fact that they represent togetherness: If you’re building a board, you must be having a get-together.

And that’s what makes them so fun–having a way to entertain and feed guests at the same time! It also doesn’t hurt that there are literally a million ways to build a charcuterie board based on what season, holiday, or event is being celebrated.

anti inflammatory charcuterie board

That being said, most charcuterie boards have a few ingredients as staple items that are no good for those of us trying to live an anti-inflammatory lifestyle.

Especially since the definition of charcuterie revolves around cured meat products (even though nowadays we add on lots of other fun stuff, too!)

So here’s how to build a board that’s just as pretty and fun, while also keeping out the foods that send inflammation into overdrive.

What exactly makes this an anti-inflammatory charcuterie board?

Obviously the thing that will determine how anti-inflammatory your board is will be the ingredients that you add. These are normally the processed meats, breads, crackers, many of the dips or sauces (including honey), and some dairy additions.

anti inflammatory charcuterie board

The thing to remember about making a charcuterie board anti-inflammatory is that it’s made up of so many fresh ingredients that you can still make it gorgeous and fun without all the inflammatory no-go foods.

There are also (thankfully) enough substitutions for things like crackers and dairy-based dips to give us plenty of options that are A-OK on the anti-inflammatory diet.

So let’s get to it.

STEP 1: Choose your base

The very first step is choosing what your base will be. Since the word ‘board’ is in ‘charcuterie board’, you may automatically think you need a special board for this. Or even a cutting board (which is a good option).

But the truth is that you can expand this way beyond just a plain ole board.

Platters in various different shapes are great, cutting boards (wooden or stone are the prettiest for this), boards specifically designated for charcuterie, or even something more creative like a dough bowl. (I’ve even been seeing charcuterie boxes lately!) Honestly, the possibilities are endless.

Here are some great options:

You’ve surely even seen some of the spreads down the entire countertop. These are usually referred to as ‘spreads’, ‘tables’, or even ‘grazing tables’.

In that case, you may just need some butcher paper as your base. (Although even this larger cases I do still recommend having some boards and other platters to add visual interest.)

πŸ‘‰How to choose between a board, platter, or table? First think about how many people you’re feeding or entertaining. If it’s just a few, a smaller board or platter is perfect. 5-10 would be better served with a board. 20-30 people may warrant several boards or a spread.

There’s really no formal calculation on this, but just know that these boards are traditionally the thing people see when they walk in the door to your get-together.

Although they can be used as the option for sides at a meal, they’re normally used as appetizers before the main meal.

Since people love to graze, especially when having drinks and mingling, it’s highly likely the whole thing will be cleaned off by the end of your get-together.

STEP 2: Layering and levels

Different levels could work for smaller boards, but is usually best when you have a larger board, need a little extra space, or are doing a spread.

The best types of varying levels would be things like raised cake platters, or even a bowl upside down as a pedestal for a smaller platter to sit on.

Using layers can give the board a really interesting add-on while helping to delineate or highlight certain ingredients.

For example, if you have some special ingredients for those with allergies or foods that contain alcohols that kids don’t need to partake in, special levels can designate those foods separately.

I’ve even used separate platters before to keep crackers away from the juices of the fruits and veggies.

STEP 3: Ingredients

Obviously the ingredients are the star of the show. Even though the goal here is an anti-inflammatory board, it should still be pointed out that probably most of your guests (if this is for a get-together) probably don’t eat by anti-inflammatory guidelines.

When this is the case, don’t be afraid to add in ingredients that you don’t eat yourself. Most people appreciate the variety, even if you’re not eating some of those foods.

Another important thing to consider is the season or theme of the get-together (or board). Winter themes probably shouldn’t include things like zucchini or summer squash while spring and summer themes wouldn’t include cranberries.

anti inflammatory charcuterie board

Fruit and Veggies

Unless the board is specifically for, say, pre-dinner vs dessert (meaning no fruit vs no veggies), I like to make sure I have a mix of half veggies and half fruit. I also add in lots of extra finger foods like nuts and sometimes seeds. These all work perfectly for an anti-inflammatory diet.

anti inflammatory charcuterie board

Cheese

Cheese can be ok if it’s organic, but it may be a good idea to keep it separate if you have anyone who can’t have dairy.

Cheeses that are great for charcuterie boards include mozzarella pearls and pre-sliced cheese that you can cut into different shapes if needed.

Triangular shapes are popular because you can layer pieces while shifting the directions, creating a super cool pattern. Soft cheeses like brie may be ok, but try to choose organic as well.

anti inflammatory charcuterie board

Nuts

Unless there’s a severe nut allergy, these can be a great way to add texture and variety. I recommend buying the kinds that are salted and roasted, and individual types, not mixed. (This allows easier flexibility in arranging them.)

Crackers and breads

Bread can be a tricky addition because slices can dry out quickly. It’s especially tricky when it’s gluten-free or grain-free because the slices are more crumbly and hard to manage.

If you include bread, I do recommend pre-slicing it so that the guest line can move along quicker and nobody has to handle a knife.

I personally don’t usually include breads just because they can be tough to deal with when I have so many other things going on as the hostess.

But if you really want to include it (or just try out some yummy grain-free bread!) I recommend the Simple Mills brand:

Crackers are usually a fun addition because you can use them to separate sections on a board, and they come in different shapes to add visual interest.

Gluten-free or grain-free are a little more limited in variety, but can be just as fun!

I’ve recently found these grain-free crackers that are yummy and have just enough crunch to satisfy:

Protein

As said before, processed meats are a definite no-no on an anti-inflammatory diet. So if you choose to leave them out, you can still always add chunked-up grilled or baked chicken, steak bites, or even tuna.

There are some brands now that are uncured, so this may even be an option. If you do opt to have processed meats, I still recommend choosing organic.

Eggs are also a really great protein option. Boiled, that is. (Unless you’re doing a breakfast or brunch board, in which scrambled can still work too.)

Deviled eggs are becoming a popular addition as well since they’re cooked, prepped, ready to go, and usually super yummy.

anti inflammatory charcuterie board

Sauces and spreads

Any anti-inflammatory sauces, spreads, or condiments will probably have to be homemade as most store-bought versions are full of inflammatory oils, preservatives, and non-organic dairy.

Some good options for these include hummus, bean dips, and homemade versions of yogurt dips or dressings for dipping veggies.

Honey has sugar, sure, but it can be a nice add-on for others. I always recommend raw and organic.

Fruit spreads are also a favorite as they pair well with cheeses and crackers. It can be hard to find sugar-free versions that also don’t have artificial sweeteners. So if you’re going for anti-inflammatory just for yourself, you may need to whip this one up yourself.

Consider color

Since one goal of the charcuterie board is to sit and be gorgeous, an important thing to consider when choosing your ingredients is color.

Some boards vary color throughout the board, while others have distinct color groupings.

πŸ’‘ Think about how you want to arrange the board, or the colors you may need to emphasize before making final choices on ingredients to go on the board.

For example, I did a 4th of July board last year that distinctly moved from red to white to blue. This meant that I didn’t include ANYTHING that was green.

STEP 4: Design and place

The most fun part of a charcuterie board is designing it, then placing all the ingredients!

Designs can be literally anything, but the most eye-catching ones usually follow any of these patterns:

  • Linear separations
  • Symmetrical design
  • Color groupings
  • Balanced color through the board
  • Randomized texture

Basically, don’t just put stuff willy-nilly on the board. Have a visual plan in place and follow it, adjusting as needed.

And don’t forget to place your levels as you go as well (like the tiered cake platters.)

STEP 5: Containers

This step is needed for any sauces or condiments, but it’s also a neat visual add-on for things that are small and may need to be contained (like nuts or seeds.) I even use them sometimes for olives since they’re sometimes covered in oil or brine.

Using small containers like ramekins is perfect, but I’ve even seen other fun stuff like cupcake papers or silicone cupcake wrappers. Just make sure the spacing is random or proper spacing throughout the board or table.

An art professor in college once pointed out that the goal of any piece of art is to encourage the eye to move around the total piece, not just focus on one thing. This is the same concept with charcuterie boards. You may have a main focal ‘part’, but you want the entire thing to be visually appealing.

STEP 6: Decor and garnish

I think this is the most fun part, because it speaks to whatever season, holiday, or event you’re celebrating!

anti inflammatory charcuterie board

Decor and garnish can be as simple as letters or numbers cut out of cheeses, as easy and natural as flowers from your yard, or as themed as paper or plastic cutouts and do-dads you’ve purchased specifically for this get-together.

Garnish can also be as simple as fresh herbs.

anti inflammatory charcuterie board

The possibilities are endless.

These, too, should be spaced out so they make sense visually and continue to encourage eye movement around the board.

STEP 7: Plates and serving

Plates are necessary for charcuterie serving, but make sure that you pay attention to the types of foods you have as well.

  • Do you need spoons to scoop anything?
  • Are there soft cheeses or spreads that require a knife?
  • Would toothpicks be the obvious choice for some of the foods (like olives)?
  • Would little serving forks be best for spearing things?

Make sure you have appropriate serving pieces to make things easy. (And don’t forget the napkins! πŸ˜‰)

STEP 8: Timing

I’ll be the first to warn you that make a charcuterie board can take a while!

That being said, you want to try to time the finished masterpiece with when your guests arrive (unless you have a large enough fridge to accommodate until then.)

Just remember that the last thing you want is a food poisoning situation from foods that have been out too long because you made the thing first thing in the morning when guests didn’t arrive until late afternoon.

anti inflammatory charcuterie board

I will sometimes place the tiered platters and ramekins, then arrange the nuts and crackers earlier. Then when it’s closer to time for guests to arrive I’ll place the cold items and garnish with decor right as people arrive.

If it’s just a board I’m making for us at home, the kids will NOT let me do it alone! So it’s actually a kind of cool time to spend together creating something pretty we can eat when we’re finished. πŸ₯°

Charcuterie boards can be a super fun way to add spark and interest to your food choices at any get-together! (I still have friends who talk about boards I’ve done on various holidays.)

But admittedly, it can be a challenge to create one that’s anti-inflammatory. Don’t despair, though–it CAN be done!

Check out my spring charcuterie boards and get the ingredients lists and charcuterie platter ideas of your own! πŸ‘‡

The ‘Easter’ anti-inflammatory charcuterie platter:

anti inflammatory charcuterie board

The ‘Spring Anti-Inflammatory Charcuterie Board’:

anti inflammatory charcuterie board

And hit me up on Insta! Post your charcuterie board and tag me! @truewell.co

πŸ’–

anti inflammatory charcuterie board

Turmeric Ginger Butternut Squash Soup

turmeric ginger butternut squash soup recipe

When it comes to Anti-Inflammatory soups, this Turmeric Ginger Butternut Squash one is πŸ’―! Packed with anti-inflammatory ingredients and vegan (unless you want to add some shredded chicken!), this will warm you right up in those cold months and keep you cozy!

turmeric ginger butternut squash soup recipe

Turmeric Ginger Butternut Squash Soup

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Servings 4

Ingredients
  

  • 1 1/2 TBSP avocado oil or virgin coconut oil (unrefined)
  • 3 cloves garlic minced
  • 1 TBSP ginger fresh, grated
  • 1 yellow onion chopped
  • 1 butternut squash or 5 cups (for 4 servings)
  • 1 tsp turmeric dried
  • 1 3/4 cup almond milk unsweetened
  • 4 cups vegetable broth low sodium
  • 1 cup green lentils dry, rinsed
  • 3 cups baby spinach
  • 1/2 cup apple cider vinegar or lemon juice

Instructions
 

  • Preheat oven to 400 F, cut butternut squash in half and lay it facing downward on a pan covered in foil. Cook for 40 minutes.
  • In a large pot, drizzle oil and add onion, garlic, and ginger. Cook until the onions are clear, stirring often.
  • Pour in the milk, broth, and lentils, and stir. Bring to a boil over medium-high heat and then reduce heat, cover and simmer for 20 minutes, until lentils are cooked through.
  • When the squash is finished cooking, remove from oven, spoon out and discard seeds. Then scoop out the flesh and place in a high-powered blender.
  • Add half of the soup mixture into blender and puree until smooth. Pour back into the soup pot.
  • Stir in the baby spinach and simmer until the spinach is wilted.
  • Divide into bowls, serve, and enjoy!
Keyword anti-inflammatory, Dairy-Free, Gluten-Free, nightshade-free, Sugar-Free, Vegan

Simple Roasted Tomato Soup (Easy, Vegan + Healthy)

When it comes to easy and nutritious, nothing comes closer than this simple roasted tomato soup. Not only is it full of phytonutrients from tomatoes, onion, and bell peppers, it’s also a great cold-weather comfort food.

simple roasted tomato soup recipe vegan easy healthy

Simple Roasted Tomato Soup

Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Servings 8

Ingredients
  

  • 2 28 oz Canned tomatoes Italian, San Marzano
  • 1 yellow onion loosely chopped
  • 1 red bell pepper chopped and de-seeded
  • 3 TBSP olive oil
  • 1 1/2 tsp salt to taste
  • 1 1/2 tsp black pepper to taste
  • 3 garlic cloves chopped
  • 5 cups low-sodium chicken broth or vegetable broth for vegan version
  • 2 TBSP fresh basil chopped
  • 2 TBSP fresh parsley chopped

Instructions
 

  • Drizzle olive oil in large pot over medium-high heat. Add onions and bell pepper and cook until tender.
  • Add garlic and cook about 5 more minutes.
  • Pour canned tomatoes into a high-powered blender. Add onion, pepper, and garlic mixture.
  • Pulse until smooth, then pour back into large pot. Add broth.
  • Simmer soup about 5 minutes, then add basil and parsley.

Notes

Notes:
Top with organic sour cream or plant-based sour cream (optional).
Add a grilled cheese sandwich with grain-free bread (optional).
Keyword anti-inflammatory, Dairy-Free, Gluten-Free, Sugar-Free, Vegan
simple roasted tomato soup recipe vegan easy healthy

Creamy Collard Greens Soup

Being from the South, I’ve had my fair share of collard greens as a kid–but never collard greens soup. Well, I’ve had my fair share of adults trying to get me to eat my collard greens as a kid. I was never a huge fan (being more of the ‘addicted to sugar‘ type).

creamy collard greens soup recipe anti-inflammatory vegan

But as an adult? Not only do I know the superpower of greens, I’ve experimented through the years to see what works, what doesn’t, and what I can tolerate in the name of getting needed nutrients and fiber into my body. (Cause my body does so much better when I’m taking care of it this way!)

creamy collard greens soup recipe anti-inflammatory vegan

This Creamy Collard Greens Soup recipe is not only right up there with ‘what works’, but my kids didn’t even know the difference between this and the broccoli-potato soup they regularly order at the steakhouse down the road. (Win for Mama!!)

So technically potatoes aren’t necessarily ‘frowned upon’ in an anti-inflammatory diet (unless you have to avoid nightshades). But what does happen is that they’re such a high-glycemic vegetable that it can raise blood sugar levels. High blood sugar is inflammatory.

That being said, I’ve been able to sub in butternut squash repeatedly on recipes (like this one) and my kids didn’t even know! They thought they were orange-y potatoes!

creamy collard greens soup recipe anti-inflammatory vegan

So without further ado, the collard green soup that my kids think is full of potatoes… (and other greens they think are NOT collards)… 😁

The printable recipe is below, and it’s also featured in our Winter Freestyle Meal Prep session (check it out and get the printable guide!)

creamy collard greens soup recipe anti-inflammatory vegan

Creamy Collard Greens Soup

Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Main Course
Servings 6

Ingredients
  

  • 1 butternut squash
  • 1 yellow onion
  • 1 TBSP garlic freshly chopped
  • 4 cups chicken broth low-sodium
  • 8 oz collard greens 1 bunch, stemmed and chopped
  • 2 tsp salt to taste
  • 1/2 tsp pepper to taste
  • 2 TBSP avocado oil
  • 1 TBSP hot sauce optional, to taste
  • 1/2 cup dairy-free sour cream optional
  • 5 slices bacon organic, uncured, (optional!)

Instructions
 

  • Preheat oven to 400 degrees F.
  • Cut butternut squash in half lengthwise and place face down on rimmed baking pan lined with foil. Once oven is preheated, place in oven for 30-40 mimutes, until squash is cooked through.
  • Stem and chop onions and collard greens.
  • Heat a large pot on medium high and place avocado oil and onions in the pot. Saute until clear.
  • Add the collard greens and cook down until tender. Add the garlic and stir often.
  • When squash is cooked, remove from oven and flip the pieces over. Spoon out seeds and discard.
  • Spoon out chunks of squash into a high-powered blender. Add the collard mixture.
  • Blend until super creamy. Pour back into pot.
  • Simmer on cooktop until time to eat.
  • Top with dairy-free sour cream. {And if using bacon bits, cook bacon, chop, and sprinkle on top.}
  • Enjoy!
Keyword anti-inflammatory, Gluten-Free, nightshade-free, Vegan

Like this recipe? Prep it and 5 others with the Winter Freestyle Meal Prep Guide! πŸ‘‡

creamy collard greens soup recipe anti-inflammatory vegan
creamy collard greens soup recipe anti-inflammatory vegan

Turkish Red Lentil Soup

When it comes to creamy soups for fall and winter, this Turkish Red Lentil Soup is just the thing to warm you up AND fill you up!

The lentils and rice give a ton of fiber and complex carbs while the tomatoes give a boost of vitamin c and lycopene.

And with a vague mint and spicy note, it’s perfect!

*Serve with gluten-free whole-grain crackers and a dollop of organic sour cream (or dairy-free sour cream) to finish it off!

turkish red lentil soup anti-inflammatory

Turkish Red Lentil Soup

Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Servings 6

Ingredients
  

  • 2 TBSP olive oil
  • 1/2 onion diced
  • 1 clove garlic minced
  • 1/4 cup diced tomatoes canned, drained
  • 5 cups chicken stock vegetable for vegan option
  • 1/2 cup red lentils
  • 1/2 cup basmati rice or wild or brown
  • 2 TBSP tomato paste
  • 1 tsp paprika
  • 1/2 tsp red pepper flakes optional
  • 1 TBSP mint leaves dried or fresh
  • 1/2 tsp salt to taste
  • 1/2 tsp black pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium-high heat. Cook onion until clear, then add the garlic and cook about 2 minutes.
  • Add the tomatoes, chicken stock, lentils, rice, tomato paste, paprika, red pepper flakes, and mint. Bring to a boil, then reduce heat to medium-low and cook until the lentils and rice are cooked through (this will take approximately 30 minutes).
  • Pour entire pot into a high-powered blender and pulse into a puree.
  • Pour soup back into pot and simmer, adding salt and pepper to taste, until time to serve.
Keyword anti-inflammatory, Dairy-Free, Gluten-Free, Vegan
Red lentil soup vegan gluten free healthy easy

Cucumber Cherry Lime Mocktail

What a better way to celebrate summer than to use in-season ingredients that have the bonus of giving us better sleep — like this Cucumber Cherry Lime Mocktail!

Although this craft mocktail contains cherry juice, which is essentially straight fructose, the cucumber’s fiber will help blunt the blood-sugar spike. Also, tart cherry juice has mega phyto-nutrients and antioxidants!

{If you’re diabetic or pre-diabetic, please be smart about consuming drinks with fruit juice. This is technically sugar free, but that only means ‘added sugars’. The fruit juice still contains fructose!}

Cucumber Cherry Lime Mocktail

Prep Time 7 mins
Total Time 7 mins
Course Drinks
Servings 1

Ingredients
  

  • 1/3 cup cucumber peeled and chunked
  • 1/8 cup tart cherry juice Montmorency cherry juice
  • 1/8 cup lime juice fresh is best
  • 4 oz seltzer water plain, unflavored

Instructions
 

  • In high-powered blender cup, place cucumber chunks, cherry juice, and lime juice.
  • Pulse 20-30 seconds until completely smooth.
  • Pour into glass over ice cubes.
  • Fill with seltzer water and serve.
Keyword Dairy-Free, Gluten-Free, Vegan

Cherry Sour Mule Mocktail

An amazing way to celebrate cooler weather and earlier nighttime hours is to combine tart cherry (for its sleep-inducing properties) with a Moscow mule to make this delectable Cherry Sour Mule Mocktail.

Although this mocktail is technically sugar-free, it does have tart cherry juice in it, which is basically straight fructose. Tart cherry juice does have less sugar than other cherries, so pay attention to the type you’re buying (it will say Montmorency cherry juice).

So if you’re able to have a bit of sugar and need a boost in sleep, this Cherry Sour Mule Mocktail could be the perfect warm-weather after-dinner beverage!

cherry sour mule mocktail

Cherry Sour Mule Mocktail

Prep Time 5 mins
Total Time 5 mins
Course Drinks
Servings 1

Ingredients
  

  • 1/3 cup tart cherry juice Montmorency cherry juice
  • 1/4 cup lime juice fresh is best
  • 1 can diet ginger beer Zevia Mixers is a great brand
  • 1 sprig mint for garnish + aroma

Instructions
 

  • Place large ice cube or ball in a copper mug.
  • Pour lime juice and cherry juice over ice.
  • Fill with diet ginger beer.
  • Garnish with mint + enjoy!
Keyword Dairy-Free, Gluten-Free, Vegan

Raspberry Nice Cream

If you’re looking for a delicious summery treat to cool down, this tart and cool fruity ice cream with a sherbet feel is the best!

Super easy to make, no added sugars (it does have natural sugars in the berries and bananas, but comes with all the fiber goodness), and phytonutrients from these gorgeous raspberries!

*On a side-note, I know lots of readers + clients who aren’t crazy about the seeds in raspberries (myself included). If that’s the case, it’s perfectly fine to sub out the raspberries for blueberries, strawberries, or any other berry that’s frozen and does not have sugar added.

Enjoy!

Raspberry Nice Cream

A submlime and sugarfree sorbet-type ice cream for raspberry lovers!

Prep Time 5 mins

Course Dessert, Snack

Servings 4
Calories 84 kcal

Equipment

  • Food Processor
  • Freezer safe container with lid (for storage)

Ingredients

  

  • 2 bananas frozen, sliced
  • 1 1/2 cups frozen raspberries
  • 2-3 TBSP milk of choice
  • 2 tsp vanilla extract

Instructions

 

  • Place the frozen bananas and raspberries into the food processor, add the vanilla extract and almond milk. Blend until creamy.
  • You may need to add one or two tablespoons of milk, to achieve a thicksmoothie like consistency.Β 
  • Serve immediately (soft-serve) or transfer into a dish or plasticcontainer, cover with a lid and freeze for 2 hours.Β 

Keyword Dairy-Free, Gluten-Free, Low-Carb, Sugar-Free, Vegan