One Board Wonders

I found that every time it was a special occasion - a holiday, date night, dinner guests - I'd make a charcuterie board. Then it hit me, if charc boards are special, why not treat yourself every night, but make them healthy?!

I meal prep some of the elements at the beginning of the week, then arrange them on a board come dinner time. And they never get old because you just keep changing up the elements!

Consider the 7 flavors:

• sweet (grapes, berries, honeycomb, dates, some cheeses)
• sour (kiwi, berries, pickles, dried cranberries, grapes, some cheeses)
• salty (pickled veggies, olives, crackers, nuts, air cured salami)
• spicy (chilis, black pepper crusted, garlic, ginger, hot honey)
• bitter (broccoli, brussels sprouts, cacao, olives, grapefruit)
• astringent (apples, berries, beans, peas, chicken, tuna, tofu)
• umami (chicken, fish/seafood, beef, tomatoes, mushrooms, aged cheeses)

And these 5 textures:

• crispy/crunchy
• creamy
• chewy
• juicy/gooey
• firm

Aim for a variety that includes as many of these as possible!

Charcuterie boards are often full of cured meats, fatty cheeses, carby crackers and fatty nuts, there's nothing stopping you from making them more fibrous veggie heavy with lean proteins like a sliced chicken breast, chicken meatballs, smoked tuna or salmon or sautéed + seasoned tofu cubes. 

If you eat really fast and distractedly, think of this as a way to slow your roll and savor your food while supporting your digestion. Kind of like those complicated dog bowls, but artistic, and for humans. And you get to eat with your hands if you want and alternate between textures and flavors with every bite!