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INTRODUCTION
As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.
I certainly am not stopping my journey anytime soon, especially this thanksgiving. For the last few years I've had one job on holidays, and that was always to create the charcuterie board for my family. Being Italian, these boards were often filled with mixed cheeses such as brie, sharp provolone, parmesan, as well as mixed nuts and chocolates. Now, being gluten-free and dairy free now for three years, I was determined to continue the same tradition, but make a board that I could enjoy without the inflammation from the sugar or dairy.
Low and behold came this beautiful AIP compliant charcuterie board. I was able to keep the meat, however, swapped the inflammatory cheeses with more fresh fruits and vegetables, and added in homemade guacamole, yogurt based ranch, and a homemade cherry jam- all of which are AIP compliant.
INGREDIENTS
Some suggestions for your board:
Fruits/Veggies:
Carrot Sticks
Sliced Beets
Pears
Berries
Grapes
Broccoli
Jicama Sticks
Dips:
Smashed Avocado
Homemade Jams
AIP Ranch Dip
INGREDIENT SUBSTITUTIONS
Substitute the fruits/ vegetables/ dipping sauces with your favorite ones!
HOW TO MAKE THE DISH
Place Bowls/ Platters: Personally, I always start by placing any bowls or small platters down first.
2. Pastrami River: Then, comes the pastrami river- this helps break the board into different sections. Fold the pieces of pastrami in half and line them up so they break the board in half.
3. Add Fruits and Vegetables: Next, comes adding in the biggest and bulkiest fruits and vegetables that I have on hand. This is typically grapes and carrot sticks, as they will take up the most room.
4. Add Smaller Components: After that, I will add in all of the other components of the board, finishing with the smallest components- seeds, berries, chocolates (if not an AIP Compliant Board).
I love seeing different boards, so make sure to upload a picture of how yours came out!
FREQUENTLY ASKED QUESTIONS
What is the best method for constructing an eye-pleasing charcuterie board?
There are no real "right" or "wrong" components to add to a charcuterie board- that's the beauty of them. You can add all types of odds and ends that you have in your refrigerator and cabinets. The secret is placing the components of the boards in an eye pleasing manner. I always recommend using a nice long wooden board as a platter, as these are the most pleasing to the eye. This is the Smirly board I used!
STORAGE INSTRUCTIONS
Fresh Fruits and Vegetables:
Wash and cut fruits and vegetables just before assembling the charcuterie board to maintain freshness.
Store pre-cut fruits and vegetables in airtight containers in the refrigerator. These are my favorite containers!
If you have sliced apples or pears, toss them with a bit of lemon juice to prevent browning.
 Dried Fruits:
Dried fruits can be stored in the pantry, but if they contain moisture or have been opened, it's best to store them in the refrigerator to prevent spoilage.
Condiments, Jams, and Spreads:
Refrigerate any condiments, jams, or spreads that are part of your charcuterie board.
Pickles and Olives:
Store pickles and olives in the refrigerator.
Keep them in their original jars or transfer them to airtight containers for longer shelf life.
FULL RECIPE
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