A life and style blog
YAY it’s Friday and that means my its time to share part 2 of my anti inflammatory diet. Today I’ll be sharing things I eat for lunch and dinner. I decided to combine them both because I eat these items for either or. When making dinner I make things that I normally would and just incorporate non gluten and dairy free items where I can.
Baked Sweet Potato Cauliflower chicken strips – I either make the baked potatoes in the microwave or use these frozen sweet potatoes from target
Salad – I really like to add a lot of fresh veggies and then do a homemade lemon vinegrette
Quinoa and Cowboy Veggie Burger – I love this for a quick lunch or dinner I go to Trader Joe’s for my favorite cowboy veggie burger then add cooked quinoa and an avocado.
Lemon Salmon – With Cauliflower mashed potatoes and spinach. If I have to use butter I use vegan butter and its delicious.
Scratch meals – If you can find a local meal delivery service that does gluten free and dairy free options I’d suggest trying it out. I say this because it is super convenient! That way you don’t have to think about what to make it’s just there ready to go! I use Scratch Culinary.
Zucchini Noodle Pasta – I’m a fan of the Barilla GF noodles but when I’m feeling like veggies I go with a spiral Zucchini noodle and red sauce.
Fish tacos – I use gluten free tacos with either a cod or tilapia then add avocado, cilantro, lime juice and lettuce.
Turkey Bacon Sandwiches – I like the Oscar Myer turkey bacon with Gold Canyon GF bread, Lettuce, Tomato and Best Foods Veganaise
Morning Orange Juice + Turmeric – 1/4 tsp of turmeric mixed in to 8 ox of your favorite orange juice
Turmeric Lemonade – 2 cups water
2 cups ice
3 freshly squeezed lemons
2 teaspoons turmeric powder
1 teaspoon maple syrup (or more to taste)
I hope you all enjoyed todays part 2 of my anti inflammatory diet blog post. You can check out part 1 HERE where you will find breakfast / snacks / desserts
Have a great weekend!
-Monic