5 Quick Anti-Inflammatory Summer Recipes for the Whole Family

Summer is a wonderful season to incorporate fresh, vibrant, and anti-inflammatory foods into your family's diet. Inflammation can contribute to various health issues, so focusing on nutritious ingredients can help support your child's overall well-being. In this article, I'll share five quick and delicious anti-inflammatory summer recipes that are not only kid-friendly but also packed with flavor and nutrients.

1. Berry Blast Smoothie Bowl

   Ingredients:

• 1 cup mixed organic berries (strawberries, blueberries, raspberries)

• 1 ripe banana (frozen)

• 1/2 cup unsweetened almond milk (I love making homemade nut milk with my Almond Cow!)

• 1 tablespoon chia seeds

• 1 scoop of a clean plant-based protein powder (reduces blood sugar spike)

• Toppings: sliced fruits, GF granola, shredded coconut, hemp seeds

Instructions:

• In a blender, combine the mixed berries, ripe banana, almond milk, and chia seeds.

• Blend until smooth and creamy.

• Pour the smoothie into a bowl and top it with your favorite fruits, granola, and shredded coconut.

• Eat/ Serve immediately, and let your kids enjoy this refreshing and anti-inflammatory treat.

2. Grilled Veggie Skewers

Ingredients:

• Assorted colorful organic vegetables (bell peppers, zucchini, cherry tomatoes, mushrooms)

• 2 tablespoons organic avocado oil

• 1 teaspoon dried herbs (such as oregano, thyme, or basil)

• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan.

2. Cut the vegetables into bite-sized pieces.

3. In a bowl, toss the vegetables with avocado oil, dried herbs, salt, and pepper.

4. Thread the vegetables onto skewers, alternating the types of veggies.

5. Grill the skewers for about 8-10 minutes, turning occasionally until the vegetables are tender and lightly charred.

6. Remove from the heat and let them cool slightly before serving.

7. These colorful and nutrient-packed grilled veggie skewers are a great way to incorporate anti-inflammatory foods into your child's summer meals.

3. Quinoa Salad with Citrus Dressing:

Ingredients:

• 1 cup cooked organic quinoa

• 1 cup mixed organic vegetables (cucumber, cherry tomatoes, bell peppers)

• 1/4 cup fresh herbs (such as parsley, mint, cilantro (my fav) or basil)

• Juice of 1 lemon

• Juice of 1 orange

• 2 tablespoons organic extra-virgin olive oil

• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked quinoa, mixed vegetables, and fresh herbs.

2. In a separate small bowl, whisk together lemon juice, orange juice, extra-virgin olive oil, salt, and pepper to make the citrus dressing.

3. Drizzle the citrus dressing over the quinoa salad and toss well to combine.

4. Let the salad sit for a few minutes to allow the flavors to meld.

5. Serve chilled or at room temperature, and watch your kids enjoy this light and refreshing anti-inflammatory quinoa salad.

4. Watermelon Mint Popsicles

Ingredients:

• 4 cups diced watermelon

• Juice of 1 lime

• A couple mint leaves

• 1 tablespoon honey (optional)

Instructions:

1. In a blender, puree the diced watermelon until smooth.

2. Add lime juice and honey (if desired) and blend again to incorporate.

3. Pour the mixture into popsicle molds.

4. Insert popsicle sticks and freeze for at least 4 hours or until solid.

5. Once frozen, remove the popsicles from the molds and serve them as a healthy, anti-inflammatory treat on hot summer days.

5. Blueberry Goat Cheese Salad

Ingredients:

• Bowl of greens for the base

• 1/4 cup of blueberries

• sprinkle of organic goat cheese

• 1/4 cup of pistachio

• sprinkle with organic olive oil

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