An easy breakfast that can be made ahead. Chia pudding is a great option because of Omega-3s, fiber, and antioxidants to reduce inflammation. Ingredients (serves 4-5): 2 cups unsweetened almond or coconut milk ½ cup chia seeds 1 tsp vanilla extract½ tsp cinnamon (anti-inflammatory) 1 tbsp maple syrup or honey (optional) 1 cup mixed berries… Continue reading Chia Pudding
Ingredients (serves 4-6): For the Bowl - 1 cup quinoa, rinsed (or use pre-cooked for convenience) 2 cups water or vegetable broth (for cooking quinoa) 1 can (15 oz) chickpeas, drained and rinsed 1 cup cucumber, diced 1 cup shredded carrots 1 cup steamed broccoli florets 1/2 cup roasted sweet potato cubes (optional, for added flavor and… Continue reading Quinoa & Veggie Bowl with Lemon-Tahini Dressing
A great option for a one-pot anti-inflammatory lunch is Turmeric Chickpea & Sweet Potato Stew. It's hearty, flavorful, and packed with anti-inflammatory ingredients. Ingredients (serves 4-6): 2 tablespoons olive oil (anti-inflammatory and heart-healthy) 1 small onion, diced 3 garlic cloves, minced 1-inch piece of fresh ginger, grated 1 teaspoon ground turmeric (anti-inflammatory powerhouse) 1 teaspoon ground cumin 1… Continue reading Turmeric Chickpea & Sweet Potato Stew
Below is a Tone It Up–inspired version of a Guacamole and a Quinoa Salad—two delicious, clean, and nourishing recipes that pair wonderfully together. I remember making and eating this recipe, but for the life of me couldn't find my recipe book, so here is what I came up with: 1. Tone It Up–Inspired Guacamole Ingredients… Continue reading Guacamole and Quinoa Salad
