Home Alkaline Diet Anti-Inflammatory Meal Plan Day 2 [ vegan 1500cal. ]

Anti-Inflammatory Meal Plan Day 2 [ vegan 1500cal. ]

by Tina
anti-inflammatory meal plan day 2

A kale pineapple smoothie is how we start this Anti-Inflammatory Meal Plan Day 2.

Pineapple contains immune-boosting vitamin C and a key enzyme called bromelain. It is loaded with anti-inflammatory substances that can help reduce inflammation  in the body and can also help with reducing joint swelling caused by rheumatoid arthritis. Kale, well, we all know kale and its health properties by now right!?

As with all problems it is the best to get to them before they start or right at the beginning. This sounds logical but most people tend to postpone. Wait while getting costumed to the pains, aches and itches without changing something in their diet and lifestyle.

Pineapple Kale Smoothie [ 235 cal. ]

anti-inflammatory meal plan day 2

Kale, pineapple and chia seeds are all anti-inflammatory. You can make the smoothie by adding water. I like almond milk for my base. Avocado adds more creaminess. Acid fruits like pineapple, lemon, grapefruit can easily be paired with a little fat like avocado and hemp seeds without causing digestive issues.

You can mix the greens up by using spinach or some arugula alongside or instead of the kale on some days. Add in frozen wild blueberries and barley grass powder to up the inflammation lowering action.

2 Hummus Veggie Wraps  [ 495 calories with whole grain wrap, 255 with lettuce wrap ]

anti-inflammatory meal plan day 2

A delicious wrap which I often eat as a light meal, all the goodies rolled up in large lettuce or collard leaves. If I want it to be more substantial I place all of this on a gluten free or whole grain tortilla and roll it up. This is a 5 minute meal.

For the day I have calculated 2 whole grain tortillas both filled with 3 tbsp oil free hummus, lettuce leaves, sliced tomato, bell pepper, grated carrot, basil leaves, cucumber, spring onions and a 1/4 of an avocado. Pink salt and freshly ground pepper. Salsa or hot sauce is delicious on top.

Creamy Asparagus Pea Soup & Shiitake Bacon [ 120 cal. ]

anti inflammatory diet day 2

The shiitake bacon can be made up front which I tend to do and I also make a lot because it’s so good on salads, soups and as a snack.  This soup is so good … the fresh dill, asparagus, peas and lemon juice is a perfect combination if you ask me.

Lentil Beet Pomegranate Walnut Salad [ 290 cal ]

anti-inflammatory meal plan day 2

The soup is followed by this 100 times easier to make than it looks salad. I used canned lentils, pre-cooked beets and the dressing takes two minutes to make. Lentils are rich in plant based protein, beets and the pomegranate seeds have the deep red color we look for to add to our daily diet. Walnuts are added for crunch and the needed omega 3 fatty acids. For more calories add some cooked quinoa, toasted whole grain / gf bread or some rice.

Snacks [ 385 cal. ]

As with Day 1, you pic a few snacks. For this day I added three snacks, the almonds and apricots, berries and edamame. You can spread your snacks throughout the day as desired.

anti-inflammatory meal plan day 2
Nutrition profile of  Anti-Inflammatory Meal Plan Day 2
anti-inflammatory meal plan day 2

I am hoping that with these meal plans I can show you that the amount of delicious whole foods you get to eat even if you are trying to lose weight is pretty good. It is very different from a lower calorie diet based on animal foods where everything is much higher in calories and often much smaller in size. The calorie density of plant based foods is much lower which means you can eat larger portion while consuming amazing anti-oxidants, anti-inflammatory compounds, fiber and all the nutrients you need.


Get More Tips

If you want more insights on why you might be eating more than you need and what to do about it <<CLICK HERE >> for the link to my FREE guide, “4 Reasons Why You Might Be Overeating.”
Be sure to download it!  It will help you find the root cause of having a hard time losing weight and keeping it off.


Anti-inflammatory Meal Plan Day 3

Read HERE about the importance of B12 supplementation, or check out my favorite vegan B12 spray,

Click HERE for all the FREE Meal Plans

Tina x

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anti-inflammatory meal plan day 2

Pineapple Kale Smoothie

A delicious smoothie rich in anti-inflammatory substances, fiber and nutrients.
Prep Time3 minutes
Cook Time2 minutes
Total Time5 minutes
Course: Breakfast, Drinks
Cuisine: Healthy, Plant Based
Keyword: green smoothie
Servings: 1 smoothie
Calories: 235kcal
Author: Tina


  • 1 cup almond milk
  • 1 cup chopped pineapple, fresh or frozen
  • 1 cup finely chopped kale
  • 1 tbsp chia seeds
  • 1/4 avocado


  • Blend all the ingredients into a creamy consistency. I like to pulse the kale first with the almond milk for a few seconds to break it down before adding the pineapple.  


Frozen fruit makes a smoothie thicker. 

Creamy Asparagus Green Peas Soup & Shiitake Bacon

Blended soups are delicious and so easy to make. The shiitake bacon makes it complete. 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Lunch, Soup
Cuisine: Healthy, Nutrient Rich, Oil free, Plant Based, Vegan
Keyword: asparagus soup
Servings: 4 portions
Calories: 120kcal
Author: Tina


  • 1 cup green peas, frozen or fresh
  • 2 cups chopped green asparagus
  • 1 cup cup finely chopped cauliflower
  • 2 cubes vegetable stock or stock powder
  • 1 medium onion, chopped
  • 1 tbsp maple syrup
  • 2 cloves garlic
  • 6 cups filtered water
  • 1/4 cup chopped fresh dill
  • 2 tbsp nutritional yeast

Shiitake Bacon

  • 1 cup sliced shiitake mushrooms
  • 2 tbsp braggs aminos or tamari
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp nutritional yeast
  • 1/2 tsp smoked paprika powder
  • 1 tsp onion powder


Shiitake Mushrooms

  • Mix the ingredients for the marinade, add in the sliced mushrooms and let it sit for at least for 30 minutes.
  • Bake the mushroom in a preheated oven on 340F until golden and crispy. Keep an eye on it, don’t let it burn.

Creamy Asparagus Peas Soup

  • Saute the chopped onion until soft in a few tbsp water. Add the garlic. 
  • Add the water, stock powder or sea salt, onion powder and the vegetables, not the dill. Bring to a boil and cook until tender. 
  • The easiest way with this is to use an immersion blender, less messy, or a regular blender. Add in the nutritional yeast, dill and lemon juice and blend until creamy. Taste and season if needed. Serve with the shiitake bacon on top. 

Lentil Beet Walnut Pomegranate Salad

Prep Time10 minutes
Course: Lunch, Main Course, Salad
Cuisine: Healthy, Oil free, Plant Based, Vegan
Keyword: anti-inflammatory
Servings: 2 salads
Calories: 290kcal
Author: Tina


  • 1 cup lentils rinsed
  • 1 cup cooked red beets cubed
  • 4 spring onions sliced
  • 4 tbsp chopped parsley
  • 4 tbsp pomegranate seeds
  • 10 half walnuts chopped

Mustard Lemon Dressing

  • 1 tbsp mild mustard
  • 1 medium lemon, juiced
  • 1 tbsp maple syrup
  • 1/4 cup water


  • Mix all the salad ingredients in a large bowl.
  • Add the dressing ingredients to a small glass jar or bowl and whisk or shake well.

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