Anti-Inflammatory
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Ingredients

• 3 large eggs
• ½ tsp ground turmeric
• ½ tsp freshly grated ginger (or ¼ tsp ground)
• ¼ tsp freshly cracked black pepper (activates curcumin)
• 2 cups baby spinach
• 1 tsp olive or avocado oil
• 2 tbsp plain Greek yogurt (topping)
• 1 tbsp fresh dill or cilantro
• Pinch sea salt

Directions

1. Whisk eggs in a bowl with turmeric, ginger, black pepper, and salt.
2. Heat olive oil in a small nonstick skillet over medium-low.
3. Add spinach and toss 45 seconds until just wilted. Push to one side.
4. Pour eggs into the empty side. Stir gently with a spatula, folding softly, 90 seconds — the goal is soft custardy curds, not dry.
5. Slide everything onto a plate.
6. Top with Greek yogurt, fresh dill/cilantro, and an extra crack of pepper.

Ingredients

• 8 oz sushi-grade wild salmon, diced into ½-inch cubes
• 1 tbsp coconut aminos (or low-sodium soy sauce)
• 1 tsp sesame oil
• 1 tsp fresh grated ginger
• 1 microwave brown or wild rice pouch (or 2 cups cooked)
• ½ cucumber, thinly sliced
• ½ cup cherry tomatoes, halved
• ½ avocado, sliced
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds
• Juice of ½ lime
• Optional: pinch red pepper flakes

Directions

1. In a bowl, toss diced salmon with coconut aminos, sesame oil, and grated ginger. Let marinate 5 minutes in the fridge while you prep everything else.
2. Microwave rice pouch per package. Divide between 2 bowls.
3. Arrange marinated salmon over rice.
4. Add cucumber slices, cherry tomatoes, and avocado around the salmon.
5. Sprinkle with sliced scallions, sesame seeds, and red pepper flakes if using.
6. Finish with a squeeze of lime and any leftover marinade drizzle.
7. Eat immediately — raw salmon is best day-of. For meal prep, cook it seared 90 seconds per side and store 2 days.

Ingredients

• 2 salmon filets (6 oz each)
• 2 large sweet potatoes, cut into ½-inch cubes
• 1 fennel bulb, cored + thinly sliced
• 3 garlic cloves, thinly sliced
• 2 tbsp olive oil
• 1 tsp honey
• Juice of 1 lemon + zest
• ½ tsp ground turmeric
• ½ tsp ground ginger
• Salt + cracked black pepper
• Fresh dill or parsley to finish

Directions

1. Preheat oven to 425°F. Line a sheet pan with parchment.
2. Toss sweet potato cubes + sliced fennel with 1 tbsp olive oil, turmeric, ginger, salt, and pepper. Spread on the sheet pan.
3. Roast 15 minutes.
4. While roasting: whisk remaining olive oil with honey, lemon juice, lemon zest, garlic, and a pinch of salt.
5. Pull pan out. Push veggies to make two spaces. Nestle salmon filets in. Brush salmon and veggies generously with the lemon-honey mix.
6. Return to oven 8–10 minutes until salmon flakes easily and internal temp hits 125°F for medium.
7. Shower with fresh dill or parsley + extra lemon zest. Serve straight from the pan.
8. Leftovers hold 3 days — great cold over greens for lunch.

Ingredients

• ¾ cup whole-milk plain Greek yogurt
• ¼ tsp ground turmeric
• Pinch of cracked black pepper
• ¼ tsp vanilla extract
• ½ cup mixed fresh berries
• 1 tsp raw honey
• 1 tbsp walnut halves, roughly chopped
• Pinch of cinnamon

Directions

1. In a small bowl, stir Greek yogurt with turmeric, black pepper, and vanilla until fully smooth and pale-yellow.
2. Spoon into a serving bowl.
3. Top with fresh berries.
4. Drizzle with honey — do it slow, in a spiral.
5. Scatter chopped walnuts across the top.
6. Dust with cinnamon. Eat immediately, or pack in a jar for a mid-morning snack.

Ingredients

• 4 tbsp chia seeds
• 1½ cups unsweetened almond milk
• 1 scoop vanilla or chocolate whey protein powder
• 2 tbsp unsweetened cocoa powder
• 1 tsp raw honey (or maple syrup)
• ½ tsp vanilla extract
• ½ cup frozen dark cherries, thawed + roughly chopped
• 1 tbsp mini dark chocolate chips
• 1 tbsp ground flaxseed (bonus omega-3s)

Directions

1. In a jar or bowl with a lid: whisk almond milk, whey protein, cocoa powder, honey, and vanilla until fully smooth (no clumps).
2. Stir in chia seeds and ground flaxseed.
3. Stir again after 5 minutes — this second stir keeps chia from clumping at the bottom.
4. Seal + refrigerate at least 4 hours, ideally overnight.
5. Divide between 2 bowls or glasses.
6. Top with thawed dark cherries + a scatter of mini dark chocolate chips.
7. Eat cold. Keeps 4 days sealed — make a batch Sunday and it becomes an easy weekday treat.