pineapple

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Turmeric Ginger Smoothie

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A tropical and nutrient-rich anti-inflammatory smoothie! This smoothie not only looks vibrant and beautiful, it tastes delicious and is loaded with beneficial ingredients! Curcumin, a substance in turmeric, is high in antioxidants and is a powerful anti-inflammatory. A pinch of black pepper helps your body to absorb more of the curcumin (you won’t even taste it!). Ginger is also an excellent anti-inflammatory, plus it can help fight infection and aid in digestion. There’s fiber from the fruit and protein from the Greek yogurt which will help keep you full all morning long :)

Ingredients:

  • ¾ cup frozen pineapple chunks (mango works too)

  • 1 banana, frozen

  • 1 tsp fresh ginger, minced

  • 1 tsp ground turmeric 

  • ½  cup plain Greek yogurt (I like 2%)

  • ¾ cup dairy or non-dairy milk

  • Pinch of black pepper

Directions:

  • Blend together and enjoy!

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Jerk Chicken with Pineapple Salsa

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We’re in Florida and I’ve been craving some island-y, tropical meals. Last night, we decided to spice it up! Here’s a recipe for a jerk chicken with a pineapple avocado salsa that was so flavorful and delicious. I served this with coconut brown rice - my new favorite. Enjoy :)


Ingredients:

For the Jerk Chicken:

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  • 4 skinless, boneless chicken breasts

  • ¼ cup olive oil

  • 2 limes, zested and juiced

  • 2 tsp paprika

  • 2 tsp garlic powder

  • 2 tsp cumin

  • 2 tsp salt

  • 1 tsp pepper

  • 1 tsp cinnamon

  • ½ tsp allspice

For the Pineapple Salsa:

  • I cup finely diced fresh pineapple

  • 1 avocado, cubed

  • 1 lime, juiced

  • ¼ red onion, finely diced

  • ¼ cup fresh cilantro, chopped

  • Salt to taste


Directions:

  • In a baking dish, bowl, or ziplock bag, combine all marinade ingredients with the chicken. Marinade for at least an hour. 

  • 30 minutes before grilling, remove the chicken from the refrigerator so that it comes to room temperature.

  • Preheat the grill to medium high. Once hot, cook the chicken for about 5-8 minutes per side (depending on thickness). Remove from the grill when the internal temperature of the chicken is 160-165°F. Let rest for 10 minutes before slicing.

  • While chicken rests, combine all salsa ingredients in a bowl.

  • Serve the chicken with a heaping amount of salsa on top!