April 16, 2018 0 Comments Health & Food

Anti-Inflammatory Recipes

Our brains are on fire. Let’s not fuel the fire by eating inflammatory foods! If you want a list of the foods that I have eliminated because they either cause inflammation or because they’re moldy, take a look here at one of my previous posts.

For what I do eat, I follow Dr. Amy Myers: The Autoimmune Solution recipes. Here are some of my favorites.

Amy Myers Recipes


Breakfast:

Photography owned by: https://www.amymyersmd.com/

Paleo Coconut Chicken Curry

This recipe is one of my favorites to eat for breakfast. I know it seems weird to eat chicken for breakfast, but something about it is so good in the morning! This recipe helps cool inflammation, while the healthy fats from coconut and avocado help repair a leaky gut. Keeping your gut from leaking is so important while detoxing! 

Servings: 4

Prep Time: 20 Minutes 

Ingredients

  • Tbsp olive oil
  • cloves garlic chopped
  • 1 onion diced
  • 1 sweet potato peeled and chopped into 1/2 inch cubes
  • 1/2 cup green onions chopped
  • stalks celery chopped
  • 1 organic chicken breast cooked and cut into bite-sized pieces (I personally like shredded chicken) 
  • 1/2 Tbsp turmeric
  • 1/2 Tbsp cumin
  • Tbsp coriander
  • 1/2 tsp onion powder
  • tsp salt
  • 13.5 oz can full fat coconut milk
  • 1 avocado sliced

Instructions

  1. Coat a large skillet with olive oil and heat on medium heat
  2. When hot, add garlic and cook until slightly browned.
  3. Add chopped onion and more oil, if needed. Cover and cook until onions are translucent.
  4. Add turmeric, cumin, coriander and onion powder.
  5. Mix to coat onions then add sweet potatoes, celery and green onions.
  6. Add 1 cup water and teaspoon of salt to boil sweet potatoes. Let cook until sweet potatoes are soft.
  7. Add cooked chicken and coconut milk. Let simmer to mix flavors.
  8. Top with sliced avocado before serving.

Link for reference: Paleo Coconut Chicken Curry


Photography owned by: https://www.amymyersmd.com/

Egg-Free Chicken Salad

This may also be a weird thing to eat for breakfast, but I have really loved it. It’s easy to make in bulk so it’s easy to eat when I first wake up. (I wake up starving!)

Servings: 4

Ingredients

  • 5 chicken breasts cooked and shredded
  • 2 apples chopped
  • stalks celery chopped
  • 1/2 bunch grapes halved
  • 1-2 cloves garlic
  • 2/3 cup extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Instructions

  1. Toss chicken, apples, celery and grapes in a medium size bowl.
  2. Put garlic, oil, and seasoning in a food processor or blender and mix until smooth.
  3. Drizzle salad with dressing and serve.

Link for reference: Egg-Free Chicken Salad


Lunch: 

Photography owned by: https://www.amymyersmd.com/

Coconut Shrimp 

This one is a piece of cake! Only takes 5 simple ingredients. 

Servings: 4

Ingredients

  • 24 jumbo shrimp peeled and deveined
  • 1/4 cup coconut flour
  • 2-4 Tbsp coconut oil
  • cloves garlic minced
  • 1/3 cup unsweetened coconut flakes

Instructions

  1. Put shrimp in a large bowl and toss with coconut flour to coat each shrimp well. 
  2. Heat coconut oil over medium heat and add garlic. 
  3. When garlic is slightly browned add shrimp.
  4. Cook and flip until shrimp is pink on both sides, then sprinkle with coconut flakes.  Stir to coat well.

Link for reference: Coconut Shrimp


Photography owned by: https://www.amymyersmd.com/

Mexican Chicken with Sliced Avocado and Mango Salsa

Servings: 4-6

Ingredients:

Mexican Chicken

  • tsp cumin ground
  • tsp garlic ground
  • tsp coriander ground
  • Tbsp extra virgin olive oil
  • tsp sea salt
  • lbs chicken breast thinly sliced

Mango Salsa

  • 1/2 cup red onion minced
  • 1/2 cup cucumber minced
  • 1/2 cup cilantro minced
  • 3/4 cup blueberries
  • 1/2 cup mango diced
  •  Juice from one large lemon
  • 1/2 tsp cumin ground
  • Tbsp extra virgin olive oil
  • 1/2 tsp black pepper ground
  • 1/2 tsp sea salt
  • 1 large avocado

Instructions:

Mexican Chicken

  1. Mix together cumin, garlic, coriander, sea salt, and extra virgin olive oil.
  2. Marinate thinly sliced chicken breast in mixture for 3 hours or overnight.
  3. Grill or cook on stovetop until thermometer reads 165 degrees F.

Mango Salsa

  1. Mix together onion, cucumber, cilantro, blueberries, mango, lemon, cumin, olive oil, sea salt, and black pepper.
  2. Let mixture marinate in the refrigerator for 1-3 hours or overnight.
  3. After the chicken is done cooking, top with mango salsa and sliced avocado.

Link for reference: Mexican Chicken with Sliced Avocado and Mango Salsa


Dinner: 

Photography owned by: https://www.amymyersmd.com/

Broccolini with Lemon Shrimp

Servings: 4

Ingredients:

  • crown broccoli
  • cup shrimp cooked, peeled, and deveined
  • 1 lemon cut into quarters
  • 1/2 tsp sea salt
  • tsp coconut oil

Instructions:

  1. Heat coconut oil in pan over medium heat.
  2. Add broccolini. Squeeze juice from 1 lemon quarter over broccolini and add peel to pan. Cover and cook for 3-4 minutes. 
  3. Add shrimp. Squeeze juice from remaining lemon quarters over shrimp and broccolini and add peels to pan. 
  4. Sprinkle with salt and mix together. Cover and heat until broccolini is tender and shrimp is hot.
  5. Serve hot and enjoy!

Link for reference: Broccolini With Lemon Shrimp


Photography owned by: https://www.amymyersmd.com/

Salmon with Zucchini Noodles

Servings: 4

Ingredients:

  • 5-8 ounces salmon fillet
  • 1/2 Tbsp extra virgin olive oil
  •  sea salt to taste
  •  ground black pepper to tast
  • 2 zucchini
  • 3/4 cup butternut squash cubed (I’m not a huge squash lover, so feel free to remove this if you aren’t either)
  • 1 carrot sliced
  • 1/2 cup red cabbage sliced thinly
  • Tbsp fresh cilantro sliced thinly

Instructions:

  1. Put salmon on large rimmed baking sheet. Coat both sides with extra-virgin olive oil and liberally sprinkle with salt and pepper. 
  2. Place salmon in cold oven on the bottom rack. Heat oven to 400 degrees. Cook for about 25 minutes until salmon is heated through and flaky.
  3. In the meantime cut zucchini with spiral slicer to achieve noodle shape. 
  4. Sauté squash and carrot in large pan with olive oil until soft. 
  5. Add zucchini noodles, cabbage, and cilantro and toss to mix well.  Transfer to serving dish and top with flaked salmon. 
  6. Add salt and pepper or desired seasonings, to taste.

Link for reference: Salmon with Zucchini Noodles

Disclaimer: I personally do not have any affiliation with any of the companies or their recipes that I’ve listed above. These food recipe recommendations are based on my own experiences with these recipes, and what has worked for me. They may not work for everyone, but based on my personal experiences with them and the research I’ve conducted, I would recommend them for you to try out!

If you have any questions or other suggestions, please leave a comment below or shoot me a message on the contact page. I respond as quickly as I can, and am always here to help!