What’s so good about it...

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If I am going to eat carbs, I like to make them work for me. Pineapple is definitely one of my favorite higher carb anti-inflammatory foods thanks to its high content of bromelain, which is why I made sure to include it in this recipe. By reducing inflammation, your body is better able to heal from disease. One of the top ways to decrease inflammation is to consume plenty of anti-inflammatory foods. Ginger is high in antioxidants and anti-inflammatory properties. Beetroot fights to repair the cell damage caused by inflammation and is high in magnesium and potassium. Collagen benefits are so striking because this protein is what helps give our skin strength and elasticity something that most of us lippy ladies lack. 

 

INGREDIENTS:

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1/2 cup frozen blueberries 
1/4-1/2 cup pineapple diced
1 cup baby spinach
1 small beetroot chopped into small pieces (raw)
1 small knob ginger
1/2 avocado
1 cup almond milk
1-2 tbsp collagen powder 

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Instructions 

Place all the ingredients into a high speed blender (I used a nutri-bullet) and blend until smooth. 

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Notes: To make it plant based swap the collagen powder for hemp protein or seeds. 

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I use 1/4 cup pineapple but if you like extra sweetness use 1/2 cup.