Indulge in a Symphony of Wellness with Our Anti-Inflammatory Delights!
Immerse yourself in a world where each bite not only tantalizes your taste buds but actively works towards reducing inflammation in your body. Our expertly crafted anti-inflammatory dinners transcend the ordinary, steering clear of gluten, dairy, and refined sugars common culprits that could be sabotaging your well-being.
We’ve put the spotlight on whole foods and simple, yet powerful, ingredients, ensuring that every meal is not just a culinary delight but a step towards a healthier, more vibrant you. Elevate your dining experience and embrace the flavorful journey to wellness!
Anti-Inflammatory Meals Dinner Ideas
Bang Bang Salmon
Whole30 Zuppa Toscana
Fish Taco Bowls with Green Cabbage Slaw
Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce
Lemony-Garlic Pan-Seared Salmon
Chicken & Spinach Skillet Pasta with Lemon & Parmesan
Minestra Maritata (Italian Wedding Soup)
One-Pot Garlicky Shrimp & Spinach
Roasted Vegetable & Black Bean Tacos
Spinach & Artichoke Dip Pasta
Kung Pao Tofu
Summer Chicken Parmesan
Salmon with Potatoes & Horseradish Sauce
Anti-Inflammatory Meals Dinner Ideas
Smoked salmon salad with green goddess dressing – This beautiful low-cal, gluten-free main is loaded with salmon – an excellent source of omega-3 fatty acids.
Ingredients
- 105g (1/2 cup) French green lentils, rinsed
- 2 baby fennel bulbs, thinly sliced, some fronds reserved
- 130g (1/2 cup) natural yoghurt
- 2 tbsp chopped fresh continental parsley, plus extra parsley leaves, to serve
- 2 tbsp chopped fresh chives
- 1 tbsp chopped fresh tarragon
- 1 tbsp salted baby capers, rinsed, drained
- 1 tsp finely grated lemon rind
- 1/2 red onion, thinly sliced
- 1 tbsp fresh lemon juice
- Pinch of caster sugar
- 60g baby spinach
- 1/2 avocado, sliced
- 180g sliced salt-reduced smoked salmon
Instructions
- Cook lentils in a large saucepan of boiling water for 20 minutes or until tender. Drain.
- Meanwhile, heat a chargrill pan over high heat. Spray fennel slices with oil. Cook for 2 minutes each side or until tender.
- Process the yoghurt, parsley, chives, tarragon, capers and lemon rind in a food processor until smooth. Season with pepper.
- Place onion, juice, sugar and a pinch of salt in a bowl. Set aside for 5 minutes. Drain.
- Combine the lentils, fennel, onion, spinach and avocado in a large bowl. Divide among plates. Top with salmon. Sprinkle with the reserved fennel fronds and extra parsley. Drizzle with the green goddess dressing.