Here's What a Full Day of Anti-inflammatory Meals Looks Like
Now that you’re up to speed on the life changing potential of an anti-inflammatory diet, I want to show you how easy (and delicious) it is to eat this way. So, I’ve put together this day of anti-inflammatory meals for you to try! It not only includes anti-inflammatory foods in every meal and snack, it also excludes the common inflammation-triggering foods I remove in the main elimination diet I use with my clients. Try eating anti-inflammatory meals this way for a day and I think you’ll be hooked!
A Day of Anti-Inflammatory Meals
BREAKFAST: BLUEBERRY GINGER MINT SMOOTHIE
Serves 1
INGREDIENTS:
8 oz unsweetened organic almond milk (carrageenan-free)
4 oz purified water
2 Tbsp collagen peptides
1 Tbsp flax seed
1 tsp chopped fresh ginger
1 Tbsp chopped fresh mint
1/4 tsp organic peppermint spirits
1 cup frozen organic cauliflower rice
1/2 cup frozen organic wild blueberries
stevia to taste
DIRECTIONS:
Add ingredients to Vitamix or other high-speed blender and blend until emulsified.
Adjust stevia to taste.
Pour into a glass.
Serve and enjoy!
LUNCH: OLIVE & ARTICHOKE CHICKEN COLLARD CUPS
Serves 1
INGREDIENTS:
2 small collard leaves
1/2 cup finely chopped organic chicken
2 Tbsp lemon juice
1 Tbsp olive oil
2 Tbsp chopped artichoke hearts
2 Tbsp chopped Kalamata olives
2 Tbsp chopped red onion
1/2 tsp chopped fresh oregano
Himalayan pink salt and ground black pepper to taste
DIRECTIONS:
Add all ingredients (other than collard leaves) to a bowl and mix until combined.
Adjust salt and pepper to taste.
Place collard leaves on a cutting board and shave stalk on each leaf to approximately the same thickness of the leaf.
Divide the chicken mixture in half and fill the center of each collard leaf with chicken mixture.
Serve with your favorite side salad and enjoy!
DINNER: BAKED TURMERIC-LEMON WILD SALMON
Serves 1
INGREDIENTS:
1 4-oz filet of wild Alaskan salmon
1 tsp extra-virgin olive oil
1/2 tsp lemon juice
1/8 tsp ground turmeric
1/8 tsp ground garlic powder
1/8 tsp ground onion powder
Himalayan pink salt and ground black pepper to taste