Anti-Inflammatory/Pro-Inflammatory Foods

Anti-Inflammatory Foods

  • Fish
  • Fruits and Veggies that are rich in color
  • Cruciferous Veggies (broccoli, cauliflower, brussel sprouts, kale, cabbage)
  • Green tea
  • Walnuts
  • Flaxseeds, Flax oil
  • Green drinks (Paleomeal is the only recommended as it does not contain alfalfa which has been shown to worsen autoimmune disorders)
  • Cinnamon
  • Ginger
  • Garlic
  • Basil
  • Quercitin and other bioflavonoids

Pro-Inflammatory Foods

  • SUGAR!!!!
  • Hydrogenated oils
  • Corn oil, Soybean oil, Safflower oil and Sunflower oil
  • Saturated Fats (red meat, full-fat dairy products) – You can eat lean, grass-fed meat 1 to 2x/week.
  • Egg yolks (limit to 2 – 2x/week)
  • Refined and processed foods in general
  • Artificial sweeteners
  • Genetically Modified Foods (GMO’s) (corn, soy, canola oil, cottonseed oil, beet sugar, zucchini and yellow squash to name a few)

Ginger Orange Zest Roasted Pumpkin Seeds

Roasted Pumpkin SeedsAdapted from Serious Eats

INGREDIENTS

  • 1 1/2 cups pumpkin seeds ( fresh or raw, unsalted pumpkin seeds in bag)
  • 2 tablespoons melted organic butter (or olive oil)
  • 2 teaspoons corse sea salt
  • 2 tablespoons Zero sweetener (erythritol)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon grated orange zest

METHOD:

Scoop out the inside of your pumpkin, and separate seeds from pulp. Don’t worry if there’s a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.

In a bowl, toss the seeds with the melted butter/olive oil, coating thoroughly. Add salt, sweetener and seasonings.

Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).  Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they’re baking, so that they toast evenly.

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

INGREDIENTS

  • ½ cup canned organic pumpkin
  • ½ frozen banana
  • ½ cup almond or coconut milk
  • 1 scoop Vanilla Portein Powder (optional)
  • 1 tablespoon honey or 1 packet stevia
  • ½ teaspoon vanilla extract
  • 1 tablespoon chia seeds
  • 1 tablespoon unsalted almonds
  • Sprinkle of Cinnamon
  • Sprinkle of pumpkin pie spice
  • ½ cup of ice

METHOD

  1. Add all your ingredients to a blender and puree until blended.
  2. Pour and enjoy

Makes 1 serving

 

Mason Jar Breakfast Parfait

Mason Jar Breakfast Parfait

This yummy little protein-rich grab ‘n go breakfast can be made days in advance and stored in the refrigerator.  Talk about quick and easy!  Oh and delish – VERY delish!!

INGREDIENTS:

1/3 c uncooked oats

1/3 c almond or coconut milk

1/2 c plain Greek yogurt

1 T almond butter

6 frozen or dried cherries, chopped

1/4 c chopped walnuts or pecans

METHOD:

Combine all ingredients in mason jar and store in refrigerator overnight.

Spring Fling Morning ZZZZZZing!!!

Spring Fling Morning ZZZZing!!!

 

Spice up your morning and rev up your metabolism right from the get go with this sassy little elixir.  Can you say WOO HOO!!!!!

Ingredients:

• 2 cups greens of choice (baby kale, baby spinach, swiss chard, romaine – or mix of all)
• 1/2 medium avocado
• 4 inch piece cucumber, chopped
• 1 stalk of celery, chopped
• 1 handful fresh cilantro
• 2 garlic cloves
• Juice of 1 whole lime
• 1 pinch cayenne pepper and/or chili powder
• 1 pinch sea salt
• 1 cup strong brewed green tea, cooled
• 1 cup frozen pineapple chunks

Method:

Put all ingredients in Vitamix or blender and process until smooth. Store remaining juice in glass jar and refrigerate for up to 3 days. Makes approximately four 8oz. servings.

G-BLAST

G-BlastStart your day with a blast of greens and a surge of energy!!!  Great for a quick afternoon pick-me-up as well!

 

INGREDIENTS:

1 handful baby organic spinach

1 handful fresh mint leaves

Juice of 1/2 lemon

1″ of fresh ginger (sliced)

1 orange (peeled and sliced)

 

METHOD:

Put all ingredients in a high-powered blender and process until smooth.  Can be refrigerated for 1-2 days.

 

AQUA-ZING

Aqua-zing
This water is both energizing and delicious!  Infuse it and then reuse it for 2-3 days.  Bottoms up!

INGREDIENTS:

1 pink grapefruit (sliced 1/2″ thick)

1 handful fresh mint leaves (ripped)

1″ fresh ginger (peeled and sliced thin

METHOD:

Put all ingredients in a glass jar or pitcher and fill with pure filtered water.  Infuse a few hours or overnight in the fridge.

Breast Healthy Morning Cocktail

Breast Healthy Morning Cocktail

 

 

Chugging down a few ounces (4-6) of this uber-healthy morning elixir is the very breast way to start your day!  Bottoms up ladies : )

 

 

 

INGREDIENTS:

1 handful of organic kale (I love the baby variety)

1 handful of organic parsley

1 organic carrot (chopped)

1 organic orange (peeled)

1 small green apple (unpeeled and chopped)

1 Tbsp. flax seeds

1 cup+ pure H2O

Ice if needed

METHOD:

Put all ingredients in high-powered blender and process for approximately 1 minute.  Store extra in glass container in refrigerator.  Always best when consumed immediately after making but can last up to a couple of days – squeeze some citrus on top before storing to prolong taste and nutrients.

Breast Healthy Soup

Breast Healthy SoupJACQUI’S IMMUNE BOOSTING CHICKEN SOUP

Part 1:

INGREDIENTS:

2 lbs. organic chicken parts (legs, breasts, etc.)

2 stalks organic celery, cut in half

4 cloves of garlic, peeled

1 med. Yellow onion, cut in half

1 sprig fresh oregano (I also throw in 1 oregano oil gel cap from DFH)

2 cups chopped organic carrots

METHOD:

Put above ingredients in large pot and cover with cold pure water – 2 inches above

ingredients. Cook over high heat. When water boils, cover and reduce heat to medium.

Simmer for 1 hour.

Part 2:

INGREDIENTS:

1 tsp. extra virgin olive oil

1 tbsp. chopped fresh oregano leaves

3 cloves minced garlic

2 tbsp. chopped fresh ginger

1 chopped yellow onion

Sprinkle of cayenne pepper

1 ó lbs. organic red or purple potatoes peeled and cut into small cubes

2 organic sweet potatoes peeled and cut into small cubes

2 cups chopped organic carrots

1 can diced organic tomatoes

4 cups torn organic greens (spinach, swiss chard, kale, etc.)

Sea salt and black pepper to taste

METHOD:

Put oil, oregano leaves, garlic and onion into a large pot. Cook at medium. Heat until

veggies are just soft, about 5 mins. Turn heat to high, add broth, potatoes and carrots.

When broth boils, reduce heat to medium. Cook until potatoes and carrots and tender,

about 15 mins. Remove skin and bones from chicken. Shred meat into bite-sized

pieces. Add chicken, tomatoes, sea salt and pepper to soup. Cook until warm.

 

*You can also add jalapeno peppers (4 tsps. Seeded and minced) if you like.

**All ingredients should be organic if possible.

Breast Healthy Salad

Breast Healthy Salad

INGREDIENTS:

2 cups organic kale (I use Organic Tuscan Kale from Trader Joe)

1/2 cup pomegranate seeds

1 tablespoon chopped organic walnuts

1 cup roasted sweet potatoes, cubed.

METHOD:

Wash and shake off extra water from the kale and chop fine – put through salad spinner to dry.

Wash and cube a sweet potato.  Toss with olive oil and sea salt and roast in a 400 degree oven, tossing frequently.  Cook until done – approximately 20 to 30 minutes.

Combine the chopped kale, pomegranate seeds, chopped walnuts, and roasted sweet potatoes in a large bowl; toss to combine. Drizzle the Anti-Inflammatory Turmeric Sun Dressing over salad and toss to combine.

Anti-Inflammatory Turmeric Sun Dressing 

From MindBodyGreen

INGREDIENTS:

4 Tbsp. organic extra virgin olive oil

Juice + zest of 2 organic lemons

¼ avocado

1 clove garlic, minced

1 Tbsp. ground organic turmeric

1 Tbsp. raw local honey — if not vegan

pinch of Himalayan sea salt (to taste)

METHOD:

Blend all ingredients in a blender.  Add more avocado if you desire a thicker consistency.