Home Alkaline Diet Anti-Inflammatory Meal Plan Day 5 [ 1500cal. vegan ]

Anti-Inflammatory Meal Plan Day 5 [ 1500cal. vegan ]

by Tina
anti-inflammatory meal plan day 5

The menu of my Anti-Inflammatory Meal Plan Day 5 is high raw, breakfast and lunch are both uncooked which means plenty of nutrients from inflammation lowering ingredients.

Breakfast is quick and easy to make, change the fruits to fit the season you are in. Lunch and dinner can be prepped in the evening, both get even better with some resting time.

Fruity Breakfast Salad

anti-inflammatory meal plan day 5

Eating your fruit and greens in a salad is a total different experience then drinking it in a smoothie. When trying to lose weight the one thing you have to keep an eye on with smoothies is that you should only use the amount of ingredients as you would eat. It is easy to go overboard adding in more than you need.

Zucchini Spaghetti [ raw, 133 cal. ]

anti-inflammatory meal plan day 5

Zucchini Pasta is something you have to try if haven’t already! Spiralized zucchini has a totally different texture than grated or sliced. With a spiralizer, there are also smaller hand held ones, you can make all kinds of vegetable pasta like carrots or cucumber. It adds a fun element and texture to a meal. This is a delicious tasty lunch for sure! One of my favorite raw meals.

The spaghetti is served with oven roasted or pan fried vegetables. I calculated 1 cup of raw mushrooms, 1 cup broccoli florets, 1 medium onion, a few cloves of garlic and 1 small bell pepper. You can stir fry these or bake them in the oven.

When my oven is on for something else I always prep some vegetables like the ones above or pumpkin or sweet potatoes. Something I can add to salads or even blend into a soup the coming days.

Quinoa Brussel Sprouts Salad [ approx. 430 cal. ]

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anti-inflammatory meal plan day 5

This salad … so good! Plenty of Fall vibes for sure. Lots of texture, deep colors. I used red quinoa but any color is fine. I also added a small brazil nut to level up the needed selenium for the day.

To make life easier you can double the recipes and repeat the day. I like to batch cook ingredients and meals, you can read HERE how I do it.

anti-inflammatory diet 5 meal plan

Nutritional Information Anti-inflammatory Meal Plan Day 5

I hope these plans help you on the way to eating a more balanced, nutrient rich diet and that they show you that it doesn’t have to feel depriving while working on your health and weight,

Tina x


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 6

Click HERE for all the FREE Meal Plans

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

Quinoa Brussel Sprouts Salad

Rich in flavors, color and texture, this salad has a Fall vibe.
Prep Time5 minutes
Cook Time30 minutes
Course: Appetizer, Lunch, Main Course, Salad
Cuisine: Alkaline, gluten free, Healthy, Low fat, Oil free, Plant Based
Keyword: Fall inspired salad, meal prep healthy salad
Servings: 2 portions
Calories: 430kcal
Author: Tina


  • 1/2 cup dry quinoa, rinsed well, cooked according to the instructions on the packaging I used red, any kind will do
  • 1 pound brussel sprouts cleaned, halved and steamed or cooked until tender
  • 10 cooked/baked chestnuts sliced
  • 1/4 cup chopped parsley
  • 1/4 cup dried cranberries or chopped dried apricots
  • 1 large red onion, caramelized
  • sea salt and black pepper to taste

Orange Mustard Dressing

  • 1 medium orange, juiced
  • 1 tsp orange zest [ preferably from an organic orange ]
  • 1 tbsp maple syrup
  • 2 tsp mild mustard
  • 1 tbsp fresh lemon juice


  • Add all the ingredients for the salad to a large bowl.
  • Mix the ingredients for the dressing in a small jar or bowl. Pour over the salad and mix well.


Store in an airtight jar or bowl. This recipe is great to double and enjoy for two or three days. 

Tina x

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