Eggs ‘n Lox Stack
This tasty brunch or breakfast recipe features inflammation-busting salmon and asparagus. Paired with eggs and dressed with sweet cherry tomatoes, it’s the perfect way to start the day!
Serves 2
Ingredients
- 2 tablespoons grass-fed butter or ghee, divided
- 8 ounces cherry tomatoes, preferably organic
- 1 teaspoon balsamic vinegar
- 2 large eggs, preferably pastured or organic
- 14 asparagus spears, preferably organic
- 3 ounces thinly sliced smoked salmon
- Sea salt and pepper, to taste
- Chopped chives
Directions
- Melt 1 tablespoon butter or ghee in a medium skillet over medium-high heat. Add the tomatoes and cook, stirring occasionally, for about 3 minutes. Gently mash the tomatoes using the back of a wooden spoon. Add the balsamic vinegar and season with salt and pepper to taste. Cook for an additional 2 minutes. Cover and set aside.
- Trim the woody ends off each asparagus spear and discard. Steam the spears until just tender. Cover and keep warm.
- Melt the remaining butter or ghee in a small skillet over medium heat. Crack the eggs into the skillet and cook for 5 minutes or until the whites are set.
- To assemble, place 7 asparagus spears on each plate. Top with the tomato mixture, salmon, and eggs. Sprinkle with black pepper and chives. Serve immediately.
Per serving: Calories 262; Total Fat 19g; Carbs 12g; Protein 17g; Sodium 376mg; Sugar 5g
Clementine & Roasted Beet Salad
The sweetness of the beets is a perfect foil for the tanginess of the clementines. Nestled into a bed of spicy arugula and sprinkled with goat cheese and pistachios, this salad is the perfect way to celebrate the flavors of fall. As a bonus, the ingredients are bursting with anti-inflammatory compounds.
Serves 4
Ingredients:
- 2 medium beets
- 6 clementines, peeled and sectioned
- 4 cups arugula
- 1 tablespoon white wine vinegar
- ¼ teaspoon Dijon mustard
- 4 teaspoons extra virgin olive oil
- ½ teaspoon sea salt
- Ground pepper to taste
- ¼ cup goat cheese, crumbled
- ¼ cup pistachio nuts, shelled
Directions
- Preheat oven to 375°
- Scrub the beets well. Wrap in foil and place in a small baking dish. Bake until tender when pierced with a knife, about 1 hour. Cool for 15 minutes before unwrapping, then cool for an additional 10 minutes. Using a paper towel or a pair of disposable gloves (the beets will stain your skin!), rub off the beet skin and trim off the edges. Slice the beets into wedges.
- Whisk the vinegar, mustard, oil, and salt in a small bowl. Add the beets to the dressing, toss to coat, and set aside for 15 minutes.
- To assemble, arrange the arugula onto four plates. Top with clementine sections and beet wedges. Drizzle with remaining dressing. Sprinkle each salad with goat cheese and pistachios.
Per serving: Calories 227; Total Fat 13g; Carbs 26g; Protein 6g; Sodium 325mg; Sugar 18g
Turmeric Latte
Golden milk is all the rage thanks to its inflammation-fighting powers. Here we give it anti-inflammatory superpowers by combining turmeric with ginger and cinnamon. The result is a dairy-free, Indian-inspired latte that tastes as good as it is good for you!
Serves 1
Ingredients:
- 1 cup unsweetened almond or coconut milk
- 1 tablespoon fresh turmeric, grated
- 2 teaspoons honey
- 1 teaspoon fresh ginger, grated
- Pinch ground pepper
- Pinch ground cinnamon
Directions:
- Combine the milk, turmeric, honey, ginger, and pepper in a blender and process until smooth.
- Pour into a saucepan and heat over medium-high until steaming, but not boiling.
- Transfer into a mug and garnish with cinnamon.
Per servings: Calories 159; Total Fat 2.7g; Carbs 17g; Protein 2g; Sodium 154mg; Sugar 26g
Turkey-Zucchini Skillet
When time is short, skip the drive-thru! Instead, whip up this 30-minute, budget-friendly inflammation fighter.
Serves 4
Ingredients:
- 2 tablespoons avocado oil
- 1 pound ground turkey
- 1 medium zucchini, sliced
- 1-inch piece of ginger, peeled and grated
- 3 green onions, thinly sliced
- 1 cup baby spinach
- 4 tablespoons coconut aminos
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon sea salt
Directions
- Heat the oil in a large skillet over medium heat. Add the turkey to the skillet, breaking it up and cooking until browned.
- Add the zucchini, ginger, and green onions. Cover and cook for 2-3 minutes.
- Add the remaining ingredients, stirring to combine. Cover and cook for another 1-2 minutes or until the spinach has wilted.
- Uncover and cook until most of the liquid had evaporated. Serve with sweet potatoes or other anti-inflammatory side dish.
Per servings: Calories 328 cal; Total Fat 21g; Carbs 4g; Protein 251g; Sodium 8mg; Sugar 1g