It’s been a little over two weeks since I started an anti-inflammation diet to help with some finger pain I’ve been experiencing. Many of you requested a look at a day of what I’m eating on my anti-inflammation diet, so today’s post is a food journal with a look at what kinds of foods I’m currently eating in a day. I also plan to show you a weekly meal plan, so stay tuned for that.
Overall, things are going really well with the diet. There were a few major changes (like taking out all sugar and wheat) but that means I just had to add in more of foods I already eat, like vegetables, fruits, and whole, unprocessed grains. This is just a snapshot, one day, of what I’m eating, but it’s a decent representation of what my diet looks like presently.
“Pancakes” made with sweet potatoes, banana, and eggs (similar to this recipe but with banana added to the mix) cooked in refined coconut oil. Unrefined coconut oil has a much lower smoke point than refined, so I have been especially careful to not use unrefined for cooking. When oils hit their smoke point, bad things happen to them and they cause serious inflammation. Yes, that’s my scientific explanation. Back to breakfast. The cakes are topped with raw almond butter and I also had a glass of “whole orange juice” made with 2 oranges, 2 dates, and coconut water. Not pictured: coffee. Always.
I recently purchased The Oh She Glows Cookbook and this was the first recipe I tried: the Protein Power Goddess Bowl. I left out the wheat berries she called for, but otherwise followed the recipe and loved it. It was made with lentils, red onion, red bell pepper, kale, and a lemon tahini dressing. Really good. I had another serving (about half the size pictured) and also some of Luke’s apple slices with peanut butter.
I went for an afternoon run and was famished afterwards. I whipped up a Pineapple Ginger Anti-inflammation smoothie. I love this smoothie and have been drinking one almost daily.
Dinner was a spring vegetable quinoa skillet with an orange goat cheese sauce, fresh strawberries, and a green salad made with a spring mix of lettuces, cucumber, red pepper, and dressed simply with coarse sea salt, extra-virgin olive oil, and balsamic vinegar. I had an extra serving of the quinoa. It was only my second time having cheese in the two and a half weeks I’ve been on this anti-inflammation diet. Goat cheese is so good and it made a great tangy sauce!
Banana that looks kind of like sushi! I spread the banana with sunflower seed butter and then sprinkled hemp seeds on top and sliced.
The results from this anti-inflammation diet have been remarkable. The pain in my finger is almost nonexistent during the day now. It’s still stiff and sore in the morning or after a nap, but much less so. I’m hoping I see more improvement as I continue the diet. I’ll keep you updated!
Since I’m sharing my daily eats, and it happens to be Wednesday, why not link up with Jenn’s famous What I Ate Wednesday post?! I’ve never done this before, so I’m excited to join the party. If you enjoy seeing what other people eat in a day, head on over to her blog to see the many blogs that participate.