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.
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 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 alsosmaller hand heldones, 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. ]Jump to Recipe
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.
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,
Quinoa Brussel Sprouts Salad
- 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.