Two weeks ago I shared my new diet/lifestyle shift to follow an anti-inflammatory food pyramid. My base eating habits have been generally healthy in a traditional American sense. I'm a vegetarian, before my diet changes, I cooked a lot of pasta, and sandwiches, and loaded them with veggies. Under my new diet plan, I am trying to significantly cut gluten and dairy. I have adapted to making smoothies in the morning, packed with anti-inflammatory goodness, then for lunch I make a hearty salad. Below have been my go-to breakfast and lunches for the past several weeks.
FILLING ANTI-INFLAMMATORY SALAD
- bowl of leafy greens, I use spinach, arugula and baby kale
- 1 hard boiled egg
- sliced almonds or chopped walnuts
- warm boiled edamame
- half roasted sweet potato
- half roasted beet
- ginger dressing (recipe here)
I'm a gal, who usually accepts the bread with my salad, so making the shift away from gluten is a challenge. I try to make my lunch salads as hearty as possible, since I don't eat meet, the egg is my protein. Also, I like when the greens are a little wilted, so I try to add warm veggies to achieve a texture that is more palatable to me. I also want to note, that after diving into my anti-inflammatory shift I have also been avoiding soy and edamame, swapping with avocado.