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Food can be a powerful ally in the fight against inflammation, so we’ve gathered some of the tastiest anti-inflammatory recipes to help you whip up meals that nourish and heal. These dishes are packed with ingredients known to reduce inflammation, while keeping flavor front and center. Check out these delicious options and discover how easy it can be to eat well and feel great!
Sweet Potato and Kale Hash
This vibrant sweet potato and kale hash is a colorful and nutritious dish that’s perfect for breakfast or brunch. The bright orange cubes of sweet potato contrast beautifully with the deep green kale, creating a feast for the eyes as well as the taste buds.
To make this dish, you’ll need simple ingredients: diced sweet potatoes, fresh kale, onions, and a fried egg on top for added richness. Start by sautéing the onions and sweet potatoes until they’re tender, then mix in the kale until it wilts. Finally, top it off with a perfectly cooked egg.
Delicious Sweet Potato and Kale Hash Recipe
Ingredients
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 cup kale chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- Optional: Fried or poached eggs for topping
Instructions
Instructions
- Prep the Ingredients: Peel and dice the sweet potatoes, chop the kale, and mince the garlic.
- Sauté the Onions: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- Cook the Sweet Potatoes: Add the diced sweet potatoes to the skillet, and season with smoked paprika, cumin, salt, and pepper. Sauté for about 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and slightly caramelized.
- Add the Kale: Stir in the chopped kale and minced garlic. Cook for an additional 3-4 minutes, until the kale is wilted and tender.
- Serve: Transfer the hash to a serving dish and top with fried or poached eggs if desired. Enjoy warm!
Notes
This hash is not just tasty; it’s also packed with vitamins. Sweet potatoes offer a good dose of beta-carotene, while kale is loaded with nutrients. Enjoy it as a wholesome meal to kickstart your day!
Quinoa and Black Bean Salad
This quinoa and black bean salad is a colorful and nutritious dish, perfect for any meal. The combination of fluffy quinoa and hearty black beans creates a satisfying base. Fresh tomatoes add a burst of flavor, while the creamy avocado slices on top elevate the presentation and taste.
The vibrant green cilantro / coriander not only adds color but also enhances the overall flavor profile. Preparing this salad is simple and quick. Just cook the quinoa, mix in the black beans, fold in diced tomatoes, and top it off with avocado and cilantro. It’s as easy as that!
Quinoa and Black Bean Salad
Ingredients
Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth or water
- 1 15 oz can black beans drained and rinsed
- 1 cup cherry tomatoes halved
- 1 bell pepper diced (any color)
- 1 small red onion finely chopped
- 1 avocado diced
- 1/4 cup fresh cilantro chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
Steps
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is fluffy.
- While quinoa is cooking, prepare the dressing by whisking together lime juice, olive oil, cumin, salt, and pepper in a small bowl.
- In a large mixing bowl, combine black beans, cherry tomatoes, bell pepper, red onion, avocado, and cilantro.
- Once quinoa is cooked, let it cool slightly before adding it to the mixing bowl with the other ingredients.
- Pour the dressing over the salad components and toss gently until everything is well combined.
- Adjust seasoning with additional salt or pepper if necessary. Serve immediately or refrigerate for an hour to enhance the flavors.
Notes
Roasted Beet and Walnut Salad
This roasted beet and walnut salad is a colorful and nutritious dish that brings a burst of flavors to the table. The deep red beets are roasted to perfection, creating a tender texture that pairs well with the crunchiness of walnuts.
To make this salad, you’ll need fresh beets, walnuts, soft cheese like goat or feta, and some greens like arugula. Roasting the beets enhances their natural sweetness, while the walnuts provide a delightful crunch. Toss everything together with a simple dressing for a refreshing meal.
Roasted Beet and Walnut Salad
Ingredients
Ingredients
- 4 medium beets scrubbed and trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups mixed greens arugula, spinach, or your choice
- 1 cup walnuts toasted
- ½ cup crumbled feta cheese optional
- ¼ cup balsamic vinaigrette
- Fresh herbs such as parsley or dill for garnish
Instructions
Steps
- Preheat your oven to 400°F (200°C).
- Wrap each beet in aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper.
- Place the wrapped beets on a baking sheet and roast for about 45-60 minutes, or until tender when pierced with a fork.
- Once cooled, unwrap the beets and peel off the skins. Cut them into wedges.
- In a large bowl, combine the mixed greens, roasted beet wedges, and toasted walnuts.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- Top with crumbled feta cheese and fresh herbs, if desired.
- Serve immediately and enjoy this vibrant salad!
Spicy Lentil Soup
Spicy lentil soup is a warm, nourishing dish that brings comfort on chilly days. Fresh herbs like parsley or cilantro add a pop of green on top, enhancing both flavor and presentation.
Spicy Lentil Soup
Ingredients
Ingredients
- 1 cup dried lentils rinsed and drained
- 1 can 14.5 oz diced tomatoes, with juices
- 2 medium carrots diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes adjust to taste
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Steps
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and carrots, sautéing until the onion is translucent (about 5 minutes).
- Stir in minced garlic, cumin, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
- Add the lentils, diced tomatoes (with juices), and vegetable broth. Bring to a boil.
- Cover and simmer for 25-30 minutes, or until lentils are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Turmeric Ginger Chicken Stir-Fry
This colorful dish is a feast for the eyes and the palate. The vibrant yellows of turmeric and the fresh greens from the vegetables create an inviting look. You can spot chunks of tender chicken, bursting with flavor and coated in a shiny, golden sauce. Mixed in are bell peppers, green beans, and cherry tomatoes that not only add color but also a delightful crunch.
Turmeric Ginger Chicken Stir Fry
Ingredients
Ingredients
- 1 lb chicken breast sliced thin
- 2 tablespoons fresh ginger grated
- 1 tablespoon turmeric powder
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 cloves garlic minced
- 1 tablespoon sesame seeds toasted
- Cooked rice or quinoa for serving
- Fresh cilantro for garnish (optional)
Instructions
Steps
- In a bowl, combine the sliced chicken, ginger, turmeric, soy sauce, and half of the olive oil. Marinate for at least 30 minutes.
- Heat the remaining olive oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the hot skillet and stir-fry for 5-7 minutes, until cooked through and lightly browned.
- Add the sliced bell peppers and minced garlic. Stir-fry for an additional 3-5 minutes until the vegetables are tender-crisp.
- Remove from heat, sprinkle with toasted sesame seeds, and toss to combine.
- Serve over cooked rice or quinoa, garnished with fresh cilantro if desired.
Herbed Salmon with Asparagus
This dish is a delightful combination of herbed salmon and fresh asparagus, making it a perfect meal for any occasion. The salmon is beautifully seared, showcasing its rich, pink flesh. It’s topped with a mix of herbs that add a burst of flavor to each bite. The hint of lemon brings a refreshing touch, balancing the richness of the fish.
Herbed Salmon with Asparagus
Ingredients
Ingredients
- 4 salmon fillets 6 oz each
- 1 lb asparagus trimmed
- 3 tbsp olive oil
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh dill chopped
- 1 tbsp fresh thyme chopped
- 2 cloves garlic minced
- 1 lemon zested and juiced
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
Steps
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix olive oil, parsley, dill, thyme, garlic, lemon zest, lemon juice, salt, and pepper to create a marinade.
- Place the salmon fillets skin-side down on a baking sheet lined with parchment paper.
- Brush half of the herb marinade over the salmon fillets.
- Arrange asparagus around the salmon on the baking sheet. Drizzle the remaining marinade over the asparagus.
- Season the asparagus with salt and pepper as desired.
- Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily and the asparagus is tender.
- Serve hot with lemon wedges for added brightness.
Garlic and Lemon Roasted Cauliflower
This dish is a delightful twist on roasted vegetables. The cauliflower is golden brown and perfectly roasted, showcasing its natural sweetness. The vibrant greens sprinkled on top add a fresh touch to the warm tones of the cauliflower. The combination of garlic and lemon creates a zesty aroma that fills the kitchen.
Garlic and Lemon Roasted Cauliflower
Ingredients
Ingredients
- 1 large head of cauliflower cut into florets
- 4 cloves garlic minced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup freshly chopped parsley for garnish
Instructions
Steps
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine minced garlic, olive oil, lemon juice, lemon zest, smoked paprika, salt, and black pepper. Mix well to create the marinade.
- Add the cauliflower florets to the bowl and toss until they are evenly coated with the marinade.
- Spread the seasoned cauliflower in a single layer on a parchment-lined baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the florets are tender and golden brown, tossing halfway through for even cooking.
- Remove from the oven and garnish with freshly chopped parsley before serving. Enjoy warm!
Notes
This roasted cauliflower pairs well with nearly any main dish, adding a healthy and flavorful element to your meal. Whether you’re hosting a gathering or enjoying a quiet dinner, it’s sure to impress everyone at the table!
Chia Seed Pudding with Berries
This chia seed pudding is not just a treat for the eyes; it’s packed with flavor and nutrition. The creamy texture of the pudding, layered with vibrant berries, creates a delightful dish that’s perfect for breakfast or a snack.
Chia Seed Pudding with Berries
Ingredients
Ingredients
- 1/2 cup chia seeds
- 2 cups almond milk or any milk of choice
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup mixed berries strawberries, blueberries, raspberries
- Fresh mint leaves for garnish
Instructions
Steps
- In a medium bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined.
- Let the mixture sit for 10 minutes, then stir again to prevent clumping.
- Cover the bowl and refrigerate the pudding for at least 4 hours, preferably overnight, until it thickens.
- Once set, stir the pudding once more to achieve a smooth consistency.
- In serving glasses or bowls, layer the chia pudding with mixed berries.
- Top with additional berries and fresh mint leaves for a burst of flavor and color.
- Serve immediately or keep refrigerated for up to 3 days.
Notes
Coconut Curry Vegetable Stew
This Coconut Curry Vegetable Stew is a warm bowl of goodness. The vibrant colors of the fresh vegetables shine through the creamy coconut broth. Each bite offers a delightful mix of flavors that makes it hard to resist. Topped with a sprinkle of fresh cilantro, it’s visually appealing and packed with nutrition.
Coconut Curry Vegetable Stew
Ingredients
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons red curry paste
- 1 can 14 oz coconut milk
- 2 cups vegetable broth
- 1 large sweet potato diced
- 1 cup carrot sliced
- 1 bell pepper chopped
- 1 cup green beans trimmed and cut
- 1 cup baby spinach
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Steps
- Heat coconut oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger; cook for another minute.
- Add red curry paste and mix thoroughly until fragrant.
- Pour in the coconut milk and vegetable broth; stir to combine.
- Add diced sweet potato and sliced carrots; bring to a simmer.
- Cook for 10 minutes, or until sweet potatoes become tender.
- Stir in bell pepper and green beans; cook for an additional 5 minutes.
- Mix in baby spinach, soy sauce, and lime juice; season with salt and pepper.
- Cook for another 2-3 minutes until spinach is wilted.
- Serve hot, garnished with fresh cilantro.
Notes
Mango and Avocado Salsa
Mango and avocado salsa is a colorful and refreshing dish that’s perfect for any occasion. The mix of colors creates an inviting look that is hard to resist. The addition of fresh herbs adds a pop of green, enhancing both flavor and visual appeal.
Mango and Avocado Salsa
Ingredients
Ingredients
- 1 Mango
- 1 Avocado
- 2 Peppers Red, green or yellow
- 1 Red onion diced
- Cilantro chopped
- 1 squeeze Lime juice
Instructions
Steps
- Chop the avocado, mango and peppers into small pieces
- Combine in a bowl with the diced red onion
- Mix in the chopped cilantro
- Add a squeeze of lime juice and stir
- Serve with tortilla chips
