The Anti-Inflammatory Cookbook Recipes To Fight Inflammation Heart Disease and Heal Your Body PDF

The
Anti-Inflammatory Cookbook
Recipes to Fight Inﬂammation, Heart Disease and Heal Your Body
BY
Stephanie Sharp
License Notes
Copyright 2020 by Stephanie Sharp All rights reserved.
No part of this Book may be transmitted or reproduced into any format for any means without the proper
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The Reader assumes all risk when following any of the guidelines or ideas written as they are purely
suggestion and for informational purposes. The Author has taken every precaution to ensure accuracy of
the work but bears no responsibility if damages occur due to a misinterpretation of suggestions.
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Table of Contents
Introduction
Smoothies
Super healthy Breakfast Smoothie
Strawberry Coconut Milk Smoothie
Creamy Dragon Fruit Smoothie
Anti-Inflammatory Smoothie
Delicious Green Smoothie
Apple Kale Smoothie
Blueberry Pineapple Smoothie
Sweet Potato Smoothie
Berry-Banana Cauliflower Smoothie
Pineapple-Grapefruit Detox Smoothie
Breakfast
Amaranth Porridge with Roasted Pears
Sweet Potato Breakfast Bowl
Overnight Oats with Almonds & Blueberries
Turkey Apple Breakfast Hash
Chocolate Chia Energy Bars
Low-Carb Golden Porridge
Maple-baked Rice Porridge
Morning Breakfast Bowl
Herb-Baked Eggs
Mascarpone & Berries Toast
Lunch
Smoked Salmon Salad
Turkey Couscous Pilaf
Broccolini With Anchovy Almonds
Amaranth and Quinoa Stuffed Peppers
Barbecued Ocean Trout with Garlic and Parsley Dressing
Smashed Chickpea Avocado Salad Sandwich with Cranberries
Delicious Tuna Salad
Turkey Chili
Kale Caesar Salad with Grilled Chicken Wrap
Baked Tilapia Recipe with Pecan Rosemary Topping
Snacks
Brussels Sprouts with Black Bean Garlic Sauce
Cauliflower Popcorn
Apple, Celery & Fennel Salad
Fiddleheads and Herbs
Garlic Rosemary Roasted Mushrooms
Delicious Turmeric Bars
Turmeric Gummies
Spicy Kale Chips
Veggie Turmeric Nuggets
Ginger Fried Cabbage and Carrots
Dinner
Turmeric Lime Chicken
Dijon Salmon with Green Bean Pilaf
Garlic Roasted Salmon & Brussels Sprouts
Greek Roasted Fish with Vegetables
Chicken Quinoa Fried Rice
Lemon Chicken & Potatoes with Kale
Greek Kale, Chicken, Quinoa & Salad
Delicious Creamy Coconut Chickpea Curry
Conclusion
About the Author
Author's Afterthoughts
Introduction
Chronic and Acute Inflammation both play very different kind of roles in our daily health. Our daily
choices of consuming foods could be the one of the greatest causes of “Chronic Inflammation”.
There are two types of Inflammation. These are:
The body’s helpful and natural immune response to tissue damage is known as “Acute Inflammation”.
Acute inflammation is just like our friend and we could never ever think of living our life without it. To
repair the tissue damage, your immune system keeps on sending the WBC (white blood cells) to the place
of your injury, for example: when you inflame and feel inflamed, the cut swells or even you fall off from
the motorcycle!
Your body’s damaging and confused immune response to a stream of mental, physical, and environmental
attackers, which may arrive in the form of things such as stress, toxic chemicals, and poor diet, is
“Chronic inflammation”. Nowadays, “Chronic inflammation” is such a gigantic piece of our health
challenges.
Without even your knowledge, there’s a quiet (yet vicious) type of inflammation that may happen. What
you drink, consume, and assume, environmental toxins, boozing, smoking can form a fiery flow of
inflammation in your body.
As soon as your body hits an inflammatory overload, the defense system of your body gets so confused
and overwhelmed that it doesn’t even know the difference between you and the invader accurately. Thus,
your immune system turns on itself, killing the healthy tissue, cells, and everything else that comes
around. Chronic inflammation can easily be avoided and are within your control.
Here is the list of few reasons of Chronic inflammation:
- Inactive lifestyle
- Food allergies
- Gut health issues
- Chronic infections (viruses, bacteria, parasites, yeast)
- Tiredness and stress
- Excessive consumption of alcohol, sugary drinks, poor dietary choices such as processed foods, a lot of
animal products, unhealthy saturated fats, and trans fats
If you believe that these things are just not dangerous to your long-term fitness — think again.
To help you in reducing the inflammation, there are a lot of more ways; however, you can always begin
with the recipes mentioned in this e-book. You may follow these recipes that could help you to reduce the
Inflammations.
Smoothies
Super healthy Breakfast Smoothie
Prep Time: 5 minutes

Cooking Time: 5 minutes
Servings: 2
If you are not able to add anti-inflammatory foods to your diet, then, you must try this recipe before you
enjoy your breakfast.
This super-healthy smoothie is loaded with almost all of the essential minerals, vitamins, fiber and
absolutely amazing in taste. You can even replace beets with carrots and pineapple for mango.
Ingredients
1 cup berries, preferably mixed & frozen
½ small beet; peeled & chopped
1 cup baby kale
½ orange, peeled
1 teaspoon fresh ginger, chopped or grated
½ cup pineapple, frozen
1 teaspoon melted coconut oil
½ cup water
Directions
1. First puree the kale with beet, orange, and water in a blender until completely smooth, on high power.
2. Next, add the leftover ingredients & continue to blend until smooth as well. Pour the mixture into two
large glasses. Serve immediately; garnished each glass with few fresh blackberries and enjoy.
Nutritional Value: kcal: 104, Fat: 2.8 g, Fiber: 5 g, Protein: 2 g
Strawberry Coconut Milk Smoothie

Servings: 2 persons
You don’t need to worry about the levels of anti-oxidants since the combination of berries and fruits would
fulfill it. You would fall in love with this smoothie, and believe me, you would often make this easy and
quick smoothie for your loved ones. You can even add a little cream of coconut and a shot of rum.
Ingredients
1 ripe banana, fresh or frozen
6 ice cubes
1 cup strawberries, fresh or frozen
½ orange or ¼ cup fresh orange juice
1 cup coconut milk, organic
Directions
1. Place the entire ingredients together in a blender; blend on high power until smooth and creamy, for a
minute or two.
2. Pour the prepared smoothie into two glasses. Serve immediately; topped with a fresh strawberry. Enjoy.
Nutritional Value: kcal: 317, Fat: 25 g, Fiber: 3.3 g, Protein: 4 g
Creamy Dragon Fruit Smoothie

Servings: 1 person
This creamy dragon fruit smoothie is a perfect drink for breakfast. This smoothie has plenty of
antioxidants and Vitamin C. Moreover, this smoothie is vegan, Dairy-free, gluten-free, and grain-free. For
added veggies, feel free to add some fresh or frozen spinach. You can even add some maple syrup or
honey to increase the sweetness of your drink.
Ingredients
½ cup dragon fruit, frozen; cut into pieces
½ teaspoon chia seeds
1 banana; cut into small chunks
½ cup mango chunks, frozen
5 frozen strawberries; sliced lengthwise into half
½ cup almond milk, unsweetened
Directions
1. Place the entire ingredients together in a blender; blend on high power until completely smooth, for 2
minutes.
2. Pour the mixture into two glasses; serve immediately garnished with unsweetened shredded coconut,
fresh fruit slices or chia seeds & enjoy.
Nutritional Value: kcal: 290, Fat: 2 g, Fiber: 15 g, Protein: 4 g
Anti-Inflammatory Smoothie

Servings: 1 person
A nice and healthy way to kick-start your day. Forget about the nutrition level, you would get enough
nutrition for the day. For a sweet flavor, just try using organic pure maple syrup.
Ingredients
¼” piece of fresh turmeric; peeled & sliced
1 cup almond milk, unsweetened
¼” piece of fresh ginger; peeled & sliced
1 frozen banana, sliced
½ teaspoon flax seeds
¼ teaspoon ground cinnamon
1 cup baby spinach, fresh
½ teaspoon chia seeds
Directions
1. Place the entire ingredients together in a blender; blend on high power until completely smooth, for a
couple of minutes. Pour the mixture into a large glass. Serve immediately & enjoy.
Delicious Green Smoothie

Servings: 2 persons
You would never feel disappointed with this recipe. This smoothie is packed with full of Vitamins. You
wouldn’t feel hungry for a couple of hours and ask for anything else once you try this healthy drink. If
you want, you can omit ground flaxseed.
Ingredients
1 cup organic almond milk, unsweetened
1 cup fresh spinach, organic
½ organic celery stalk
1 small (approximately ¼”) piece of fresh ginger; peeled
1 banana
½ teaspoon ground flaxseed
1 tablespoon orange (fresh orange, not just the juice) (approximate measure)
¼ lemon or lime; peel removed
1 tablespoon organic parsley or cilantro, fresh
4 ice cubes
Directions
1. Place the entire ingredients together in a blender; blend on high power until blended well, for a
minute. Pour the mixture into glasses; serve immediately & enjoy.
Apple Kale Smoothie

Servings: 1 person
I just love the color of this smoothie. I often try this refreshing drink before a workout but you can try it
anytime you want, such as breakfast or snack.
Ingredients
1 ripe apple or pear; peeled & chopped
½ cup orange juice, cold, bottled or fresh
1 ripe banana, medium
1 ½ cups fresh kale leaves; stems removed & chopped
6 ice cubes
½ cup cold water
Optional Ingredients:
1 piece fresh ginger, approximately 1" piece
1 tablespoon ground flaxseed
Directions
1. Place the entire ingredients together in a blender; blend on high power until blended well, for a
minute. Pour the mixture into glasses; serve immediately & enjoy
Blueberry Pineapple Smoothie

Servings: 1 person
This would be one of the best smoothies that you can try with your loved ones. You can garnish your drink
with fresh blueberries or even banana slices. For a different look, you can try preparing a smoothie bowl.
Simply pour the smoothie into a large bowl and add in the toppings of your choice.
Ingredients
1 banana, frozen
1 cup blueberries, fresh or frozen
1 cup coconut milk or unsweetened almond milk
1 cup pineapple chunks, frozen
Directions
1. Place the entire ingredients in a blender; blend on high power until smooth & creamy, for a minute or
two.
Sweet Potato Smoothie

Servings: 2 persons
This recipe is dairy-free, quite easy to prepare, and tastes great. If you love sweet potato and looking for
a different way to consume it, then you must try this recipe at home.
Ingredients
1 ½ cups almond milk, unsweetened
2 tablespoon maple syrup
¼ cup pumpkin puree
1 cup sweet potatoes, cooked, cooled & cubed
2 teaspoons golden flax seeds
½ teaspoon cinnamon
4 ice cubes
¼ teaspoon nutmeg
Directions
1. Put the entire ingredients together in a blender; blend until completely smooth & creamy, for a couple
of minutes.
2. Serve immediately & enjoy.
Berry-Banana Cauliflower Smoothie

Servings: 2 persons
You would love the recipe and the colors. It really tastes great. You can sub the maple syrup with some
raw, pure honey. Just before serving, garnish your drink with few fresh slices of banana and enjoy.
Ingredients
1 cup riced cauliflower, frozen
2 cups plain almond milk, unsweetened
1 cup frozen banana, sliced
2 teaspoons maple syrup
½ cup frozen mixed berries
Directions
1. Blend the entire ingredients in a blender for a couple of minutes, until completely smooth & creamy.
Pour the mixture into two glasses. Serve and enjoy.
Pineapple-Grapefruit Detox Smoothie

Servings: 2 persons
This is one of the thickest smoothies that I have ever prepared. When it comes to tastes, it tastes more
like grapefruit. For an extra-frosty smoothie, feel free to freeze the coconut water into cubes.
Ingredients
1 grapefruit, small, peeled & segmented, plus the juice which you would squeeze from
membranes
1 cup baby spinach, packed
½ teaspoon fresh ginger, grated
1 cup pineapple, frozen & diced
Ice cubes, preferably 1 cup
1 cup coconut water, plain
Directions
1. Blend the entire ingredients in a blender for a couple of minutes, until completely smooth & creamy.
Pour the mixture into two glasses. Serve and enjoy.
Nutritional Value: kcal: 102, Fat: .2 g, Fiber: 2.9 g, Protein: 2 g
Breakfast
Amaranth Porridge with Roasted Pears

Servings: 2 persons
The best part about this recipe is that it’s just delicious, and you can prepare it within 30 minutes. I often
make this recipe during weekends and family keep asking me for more. You can top your recipe with the
topping ingredients. Serve warm and enjoy.
Ingredients
For Pears:
¼ teaspoon ground ginger
1 large pear
1/8 teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon maple syrup
1/8 teaspoon ground clove
For Porridge:
½ cup amaranth; uncooked, drained & rinsed
1 cup 2% milk
½ cup water
¼ teaspoon salt
For Pear/Pecan Topping:
1 teaspoon pure maple syrup
2 tablespoons pecan pieces
1 cup plain Greek yogurt, preferably 0%, for serving
Directions
1. Preheat your oven to 400 F in advance.
2. Combine the amaranth with 1 cup of milk, salt & water. Bring the mixture to a boil, over moderate
heat. Once done; decrease the heat to low; Cover & let simmer until the amaranth is soft, for 20 to 25
minutes. Remove from the heat & let sit until the amaranth thickens, for 5 to 10 minutes more. If
desired, feel free to add a small amount of more milk to make it a little thin.
3. Toss the pecan pieces with 1 teaspoon of maple syrup. Roast in the preheated oven for 12 to 15
minutes, until the maple syrup has dried and pecans are toasted well. Once done; set the roasted pecans
aside; it would become fragrant & turn crisp.
4. Next, dice the pears & pecans; toss them with the leftover maple syrup & spices. Roast in a large-sized
roasting pan until the pears are fork-tender, for 12 to 15 minutes.
5. Stir in approximately ¾ of the pears into the porridge. Evenly divide the yogurt into 2 large-sized bowls
& top each bowl with the porridge, leftover pear pieces & roasted pecans.
Nutritional Value: kcal: 322, Fat: 8.8 g, Fiber: 5.9 g, Protein: 19 g
Sweet Potato Breakfast Bowl

Servings: 1 person
This recipe really tastes good and you can prepare it within a few minutes. You can customize the
toppings per your desire and requirements. Feel free to top your recipe with nut or seed butter, chia
seeds, cacao nibs, or hemp hearts.
Ingredients
1 small sweet potato, pre-baked
¼ cup fresh raspberries
1 small banana, sliced
¼ cup fresh blueberries
1 serving whey protein powder
Directions
1. Flesh out the sweet potato and then, mash it with a fork in a small-sized mixing bowl. Stir in the whey
protein powder for a minute or two, until combined well.
2. Layer in the fresh slices of banana, blueberries, and raspberries. Serve and enjoy.
Overnight Oats with Almonds & Blueberries

Servings: 1 person
This recipe is packed with antioxidant-rich berries, protein, and fiber. The best part about this recipe is
that it requires less effort and tastes absolutely delicious.
Ingredients
For Oats:
¾ cup old-fashioned oats
½ to ¾ cup milk (such as skim, whole, almond, coconut or soy)
For Toppings:
¼ cup blueberries
3 tablespoons almonds, sliced
⅓ cup yogurt
Directions
1. Pour the oats into a mason jar, preferably 1-pint.
2. Combine the maple syrup with milk in a small-sized mixing bowl
3. Pour this prepared mixture into the jar with the oats. Cover with the lid & refrigerate for overnight.
4. The next day; top the oatmeal with yogurt, blueberries and sliced almonds. Serve immediately & enjoy.
Turkey Apple Breakfast Hash

Servings: 5 persons
You would fall in love with this breakfast recipe. You can get plenty of fruit, vegetables, and protein with
it. Absolutely delicious and quite easy to prepare!
Ingredients
For the Hash:
2 cups spinach or greens of your choice
2 small or 1 large zucchini
1 large apple, peeled, cored & chopped
½ cup carrots, shredded
1 large onion
½ teaspoon garlic powder
1 tablespoon coconut oil
¾ teaspoon ginger, powdered
1 teaspoon cinnamon
½ teaspoon dried thyme
2 cups cubed frozen butternut squash or sweet potato
½ teaspoon turmeric
Sea salt, to taste
For the Meat:

1 pound ground turkey
Sea salt, to taste
½ teaspoon dried thyme
½ teaspoon cinnamon
Directions
1. Over medium to high heat in a large skillet; heat a tablespoon of coconut oil until hot. Once done; add
and cook the ground turkey until browned, for a couple of minutes. Season with thyme, cinnamon & a
pinch of sea salt. Then move to large-sized serving plate.
2. Drop the leftover coconut oil into the same skillet & sauté the onion until softened, for 2 to 3 more
minutes.
3. Add in carrots, zucchini, frozen squash, and apple. Cook until the veggies turn softened, for 4 to 5
minutes.
4. Add in the spinach; give the ingredients a good stir until the spinach is completely wilted.
5. Stir in the cooked turkey and then, add the seasonings; turn off the heat.
6. Serve hot & enjoy.
Chocolate Chia Energy Bars

Servings: 14 persons
Absolutely delicious and mouth-watering bars. I often prepare this recipe for my loved ones and they just
love the taste. To enhance the flavor, you can add pure vanilla extract and unrefined sea salt.
Ingredients
1 ½ cups packed dates, pitted
½ cup whole chia seeds
½ cup dark chocolate, chopped
1 cup raw walnut pieces
⅓ cup cacoa powder, raw
½ cup unsweetened coconut, shredded
½ cup oats
Directions
1. Puree the dates in a food processor or blender until you get thick paste like consistency.
2. Once done; add the walnuts & mix until combined well.
3. Add the leftover ingredients & continue to mix until you get thick dough like consistency.
4. Line a square baking pan with parchment paper; press the mixture firmly into the pan, tightly pressing
into all corners.
5. Place the pan in a freezer & let chill until set, for overnight.
6. Lift the pan out & evenly cut into 14 bars.
7. Store in the freezer or fridge, preferably in an air-tight container.
Low-Carb Golden Porridge

Servings: 2 persons
Your loved ones won’t be able to stop themselves once you present this recipe in front of them. I have
personally prepared this recipe so many times, and each time, it was a hit. I often substitute hemp seeds
with flax seeds, and believe me, the taste still remains the same.
Ingredients
¼ cup walnut or pecan halves; roughly chopped
2 tablespoons hemp seeds
¼ cup almond butter, preferably roasted
2 tablespoons whole chia seeds
¼ cup unsweetened flaked coconut, toasted
1 tablespoon MCT oil or extra virgin coconut oil
¼ cup coconut milk
1 teaspoon bee pollen or ½ teaspoon cinnamon or ½ teaspoon vanilla powder
½ to 1 teaspoon freshly grated turmeric or ¼ to ½ teaspoon ground turmeric
A pinch of ground black pepper
¾ cup almond milk, unsweetened
5 to 10 drops of liquid stevia or 2 tablespoons Erythritol or Swerve, optional
Directions
1. Place the chopped walnuts with flaked coconut & hemp seeds into a hot pan; roast until turn fragrant,
for a couple of minutes.
2. To prevent burning; don’t forget to toss it a couple of times. Once done, transfer the mix into a large
bowl; set aside. Next, combine the coconut milk with almond milk over a medium heat in a small
saucepan. Once hot (ensure it’s not boiling), immediately remove it from the heat. Add the coconut oil and
almond butter.
3. Add the turmeric powder, chia seeds, Erythritol and black pepper. Continue to mix until combined well
& set aside for a couple of minutes. Add approximately half of the roasted mix from bowl.
4. Spoon the porridge into separate medium-sized serving bowls & top each bowl with the leftover
roasted mix then, sprinkle with the bee pollen.
5. Serve immediately & enjoy.
Maple-baked Rice Porridge

Servings: 2 persons
This recipe is very useful for individuals experiencing migraine. The best part about this breakfast recipe
is that you can even serve this recipe as a dessert as well.
Ingredients
2 tablespoons pure maple syrup
A pinch of cinnamon
½ teaspoon pure vanilla extract
Sliced fruit, such as plums, pears, berries, or cherries
½ cup brown rice
A pinch of sea salt, optional
Directions
2. Over medium-high heat in a pot; heat the rice with a cup of water. Bring it to a boil. Once done; add the
cinnamon and vanilla extract; give the ingredients a good stir until combined well. Cover; decrease the
heat & let simmer until tender, for 12 to 15 minutes.
3. Give the ingredients a good stir & portion into 2 heat-safe bowls. Top each bowl with your favorite
slices of fruit and a tablespoon of pure maple syrup. Sprinkle with the optional sea salt.
4. Bake in the preheated oven until the fruit starts to caramelized and maple syrup is bubbling, for 12 to
15 minutes. Serve immediately & enjoy.
Nutritional Value: kcal: 227, Fat: 1.3 g, Fiber: 1.7 g, Protein: 4 g
Morning Breakfast Bowl

Servings: 2 persons
This recipe is easy to digest and tastes great too. You can top the grains with fresh blueberries or even
blackberries.
Ingredients
1 cup of your favorite grains like buckwheat, amaranth, or quinoa
2 whole cloves
1 cinnamon stick
2½ cups nut milk or coconut water
Fresh Fruit: apples, blackberries, pears, persimmons, cranberries, etc.
Optional Ingredients:
1 star anise pod
Maple syrup
Directions
1. Place the grains with nut milk or coconut water & spices in a large-sized saucepan; bring the mixture
to a boil, over moderate heat. Once done; cover & decrease the heat the medium-low.
2. Cook until the grains turn tender, for 20 to 25 minutes. Remove from the heat & discard the whole
spices.
3. Serve hot with your favorite fruit with a drizzled of maple syrup.
Herb-Baked Eggs

Servings: 1 person
This is one of the quickest and easiest recipes that I have ever prepared. Just took 10 minutes to prepare
this recipe and my family just loved it.
Ingredients
1 tablespoon milk
2 organic eggs, large
1 teaspoon butter, melted
Sprinkle each of dried oregano, dried thyme, garlic powder, dried dill, and dried parsley
Directions
1. Preheat your oven to “Broil” in advance, preferably on low-heat.
2. Next, coat the bottom of a small-sized baking dish with butter & then, with the milk.
3. Crack the eggs over the milk-butter combination and then, sprinkle with garlic & dried herbs.
4. Bake in the preheated oven until the eggs are cooked through, for 5 to 6 minutes.
Mascarpone & Berries Toast

Servings: 1 person
If you are looking for something healthy and easy to prepare, then you must try this recipe at your home.
This toast is loaded with Vitamins and would give you enough strength throughout the day.
Ingredients
¼ cup berries, such as blueberries, raspberries and/or strawberries, chopped
1 teaspoon fresh mint leaves
2 tablespoons mascarpone cheese
1 slice of whole-grain bread, fresh
Directions
1. Toast the slice of bread to your likings and then, top the toast with berries, mascarpone and fresh mint.
Serve immediately and enjoy.
Lunch
Smoked Salmon Salad

Servings: 4 persons
This recipe has the amazing taste and quite easy to prepare. I served this with freshly prepared mint
chutney, and my family just loved the taste.
Ingredients
2 baby fennel bulbs, thinly sliced, some fronds reserved
1 tablespoon salted baby capers, rinsed, drained
½ cup natural yoghurt
2 tablespoons fresh parsley, chopped, plus more to serve
1 tablespoon lemon juice, freshly squeezed
2 tablespoons fresh chives, chopped
1 tablespoon chopped fresh tarragon
180g sliced smoked salmon, low-salt
½ red onion, sliced thinly
1 teaspoon lemon rind, finely grated
½ cup French green lentils, rinsed
60g fresh baby spinach
½ avocado, sliced
A pinch of caster sugar
Directions
1. Fill a large saucepan with water and bring it to a boil over moderate heat. Once boiling; cook the
lentils until tender, for 20 minutes; drain well.
2. In the meantime, heat a chargrill pan over high heat in advance. Spray the fennel slices with some oil
& cook until tender, for 2 minutes per side.
3. Process the chives, parsley, yoghurt, tarragon, lemon rind and capers in a food processor until
completely smooth then, season with pepper to taste.
4. Place the onion with sugar, juice & a pinch of salt in a large-sized mixing bowl. Set aside for a couple of
minutes and then, drain.
5. Combine the lentils with onion, fennel, avocado and spinach in a large-sized mixing bowl. Evenly divide
among the plates and then, top with the fish. Sprinkle with the leftover fennel fronds & more of fresh
parsley. Drizzle with the green goddess dressing. Enjoy.
Turkey Couscous Pilaf

Servings: 4 persons
A perfect weekend lunch recipe for your loved ones! You can prepare this delicious and mouth-watering
recipe for just under 20 minutes. The combination of Turkey and couscous taste absolutely delicious.
Ingredients
1 ¼ pounds turkey mince
½ teaspoon ground cinnamon
1 small red onion, finely chopped
¼ teaspoon dried chilli flakes
2 garlic cloves, crushed
1 lemon, juiced, rind finely grated
1 ½ teaspoons ground coriander
¾ teaspoon ground ginger
1 cup mint leaves, fresh, firmly packed
1 ½ teaspoons ground cumin
1 cup couscous
½ cup cranberries, dried
1 cup boiling water
2 tablespoons pistachios, toasted, chopped
1 cup coriander leaves, fresh, firmly packed
Extra virgin olive oil, to serve
Directions
1. Over medium heat in a large non-stick frying pan; heat the oil until hot. Once done; add & cook the
onion with garlic until soft, for 2 minutes, stirring frequently. Add the ground coriander, cumin, ginger,
chilli and cinnamon. Continue to cook until aromatic, for a minute more, stirring frequently to prevent
burning. Increase the heat to high and then, add the turkey. Cook until cooked through and browned, for
6 more minutes. As you cook the meat; don’t forget to break up the mince using a large wooden spoon
2. In the meantime, place the cranberries with couscous, lemon juice, rind & water in a heatproof bowl.
Using a plastic wrap; cover & let stand for 5 minutes to absorb then, fluff well using a large fork. Season
to taste.
3. Finely chop half of the coriander and mint. Add the turkey mixture, coriander and mint to the couscous.
Give the ingredients a good stir until combined well. Sprinkle with the pistachios & then, drizzle with
more of oil.
Broccolini With Anchovy Almonds

Servings: 6 persons
This recipe is an easy, healthy lunch recipe that is gluten free and packed with essential nutrients. It’s
also an effective way to consume some greens.
Ingredients
2 bunches of broccolini, trimmed
1 tablespoon extra virgin olive oil
1 long fresh red chilli, deseeded, finely chopped
2 garlic cloves, thinly sliced
¼ cup natural almonds, coarsely chopped
2 teaspoons lemon rind, finely grated
Squeeze of lemon juice, fresh
4 anchovies in oil, chopped
Directions
1. Over medium heat in a large frying pan; heat the oil until hot. Add the drained anchovies, garlic, chilli
and lemon rind. Cook until aromatic, for 30 seconds, stirring frequently. Add the almond & continue to
cook for a minute more, stirring frequently. Remove from the heat & add a squeeze of fresh lemon juice.
2. Next, place the broccolini in a steamer basket placed over a saucepan of simmering water. Cover &
cook until crisp-tender, for 2 to 3 minutes. Drain well and then, transfer to a large-sized serving plate. Top
with the almond mixture. Enjoy.
Amaranth and Quinoa Stuffed Peppers

Cooking Time: 1 hour & 10 minutes
Servings: 4 persons
You must try this gluten-free recipe for your special ones. When I first prepared this recipe, I was a bit
scared, but when I served it on the table, my family just loved the taste. You can serve these peppers with
some freshly prepared mint chutney and enjoy.
Ingredients
2 tablespoons Amaranth
1 medium zucchini, trimmed, grated
2 vine ripened tomatoes, diced
2/3 cup (approximately 135 g) quinoa
1 onion, medium-sized, chopped finely
2 crushed garlic cloves
1 teaspoon ground cumin
2 tablespoons lightly toasted sunflower seeds
75g ricotta cheese, fresh
2 tablespoons currants
4 capsicums, large, halved lengthwise & seeded
2 tablespoons flat-leaf parsley, roughly chopped
Directions
1. Line a baking tray, preferably large-sized with some baking paper (non stick) and then, preheat your
oven to 350 F in advance. Fill a medium-sized saucepan with approximately half liter of water and then,
add the amaranth and quinoa; bring it to a boil over moderate heat. Once done; decrease the heat to low;
cover & let simmer until grains turn al dente and water is absorbed, for 12 to 15 minutes. Remove from
the heat & set aside.
2. In the meantime, lightly coat a large-sized frying pan with oil and heat it over medium heat. Once hot;
add the onion with zucchini & cook until softened, for a couple of minutes, stirring frequently. Add the
cumin and garlic; cook for a minute. Remove from the heat & set aside to cool.
3. Place the grains, onion mixture, sunflower seeds, currants, parsley, ricotta and tomato in a mixing
bowl, preferably large-sized; give the ingredients a good stir until combined well. Season with pepper and
salt to taste.
4. Fill the capsicums with prepared quinoa mixture & arrange them on the tray; covering tray with
aluminum foil. Bake for 17 to 20 minutes. Remove the foil & bake until the stuffing turn into golden &
vegetables turn fork-tender, for 15 to 20 more minutes.
Barbecued Ocean Trout with Garlic and Parsley Dressing

Servings: 8 persons
This recipe is so delicious, and it just takes 25 minutes to cook. You can prepare this recipe in the oven as
well. Just serve this recipe with a simple bread, green salad, and plenty of wine.
Ingredients
3 ½ pounds piece of trout fillet, preferably ocean trout, boned, skin on
4 cloves of garlic, sliced thinly
2 tablespoons capers, coarsely chopped
½ cup flat-leaf parsley leaves, fresh
1 red chilli, preferably long; sliced thinly
2 tablespoons lemon juice, freshly squeezed
½ cup olive oil
Lemon wedges, fresh, to serve
Directions
1. Brush the trout with approximately 2 tablespoons of oil; ensure that all
sides are coated nicely. Preheat your barbecue over high heat,
preferably with closed hood. Decrease the heat to medium; place the
coated trout on the barbecue plate, preferably on the skin-side. Cook
until partially cooked and turn golden, for a couple of minutes. Carefully
turn the trout; cook until cooked through, for 12 to 15 minutes, with hood closed. Transfer the fillet to a
large-sized serving platter
2. In the meantime, heat the leftover oil; garlic over low heat in a small-sized saucepan until just heated
through; garlic begins to change its color. Remove from the heat; stir in the capers, lemon juice; chilli.
Drizzle the trout with the prepared dressing and then, sprinkle with the fresh parsley leaves. Immediately
serve with fresh lemon wedges, enjoy
Smashed Chickpea Avocado Salad Sandwich with Cranberries

Servings: 2 persons
This recipe tastes like a restaurant quality meal. The best part about this recipe is that you don’t need any
mayo. Completely vegetarian and tastes great.
Ingredients
4 slices of gluten free or whole grain bread, optional
1 can chickpeas (15 oz), rinsed & drained
Freshly ground pepper & salt, to taste
2 teaspoon lemon juice, freshly squeezed
1 large ripe avocado
¼ cup of cranberries, dried
Arugula, spinach, or red onion to top
Directions
1. Smash the chickpeas using a large fork in medium-sized mixing bowl. Add in the avocado & smash
again using the same fork until avocado is completely smooth; don’t worry if it contains some chunky
pieces.
2. Stir in the cranberries and lemon juice. Season with pepper and salt to taste. Place in a refrigerator
until ready to serve.
3. Once you are ready to serve; toast the bread and then, spread approximately ½ of the chickpea
avocado salad on one slice. Top with arugula, spinach or red onion. Add another toasted slice on top and
then, cut in half. Serve immediately & enjoy.
Delicious Tuna Salad

Servings: 2 persons
This dish tastes absolutely delicious and my family is crazy about it. You can serve this tuna salad in a pita
pocket, as a sandwich, with crackers, or on a bed of greens as well.
Ingredients
2 cans tuna packed in water (5oz each), drained
¼ cup mayonnaise
2 tablespoons fresh basil, chopped
1 tablespoon lemon juice, freshly squeezed
2 tablespoons fire roasted red peppers, chopped
¼ cup kalamata or mixed olives, chopped
2 large vine-ripened tomatoes
1 tablespoon capers
2 tablespoons red onion, minced
Pepper & salt to taste
Directions
1. Add the entire ingredients (except tomatoes) together in a large-sized mixing bowl; give the ingredients
a good stir until combined well. Slice the tomatoes into sixths and then, gently pry it open. Scoop the
prepared tuna salad mixture into the middle; serve immediately & enjoy.
Turkey Chili

Cooking Time: 4 hours & 10 minutes
Servings: 8 persons
This recipe is one of the best recipes that I have ever made. You can serve this recipe over some white
rice and can freeze the leftovers.
Ingredients
1 pound ground turkey, preferably 99% lean
2 cans of red kidney beans, rinsed & drained (15 oz each)
1 red pepper, chopped
2 cans of tomato sauce (15 oz each)
1 jar deli-sliced tamed jalapeno peppers, drained (16 oz)
2 cans of petite tomatoes, diced (15 oz each)
1 tablespoon cumin
1 yellow pepper, roughly chopped
2 cans of black beans, preferably rinsed & drained (15 oz each)
1 cup corn, frozen
2 tablespoon chili powder
1 tablespoon olive oil
Black pepper & salt to taste
1 medium onion, diced
Green onions, avocado, shredded cheese, Greek yogurt/sour cream, to top, optional
Directions
1. Over medium heat in a large skillet; heat the oil until hot. Once done; carefully place the turkey into
the hot skillet & cook until turn brown. Pour the turkey into the bottom of your slow cooker, preferably 6
quart.
2. Add the jalapeños, corn, peppers, onion, diced tomatoes, tomato sauce, beans, cumin, and chili powder.
Give the ingredients a good stir & season with pepper and salt to taste.
3. Cover & cook for 6 hours on low heat or for 4 hours on High heat. Serve with the optional toppings and
enjoy.
Kale Caesar Salad with Grilled Chicken Wrap

Servings: 2 persons
A nice way to tuck kale into the wrap. It looks so good and so tasty that you wouldn’t stop yourself to
prepare it almost every day.
Ingredients
6 cups curly kale, cut into small, bite-sized pieces
½ coddled egg; cooked for a minute
8 ounces grilled chicken, thinly sliced
½ teaspoon Dijon mustard
¾ cup Parmesan cheese, finely shredded
Freshly ground black pepper & kosher salt to taste
1 garlic clove, minced
1 cup cherry tomatoes, quartered
1/8 cup lemon juice, freshly squeezed
2 large tortillas or two Lavash flat breads
1 teaspoon agave or honey
1/8 cup olive oil
Directions
1. Combine half of the coddled egg with mustard, minced garlic, honey, olive oil and lemon juice in a
large-sized mixing bowl. Whisk until you get dressing like consistency. Season with pepper and salt to
taste.
2. Add the cherry tomatoes, chicken and kale; gently toss until nicely coated with the dressing & then,
add ¼ cup of parmesan.
3. Spread out the flatbreads & evenly distribute the prepared salad on top of the wraps; sprinkle each
with approximately ¼ cup of the parmesan.
4. Roll up the wraps & slice into half. Serve immediately & enjoy.
Baked Tilapia Recipe with Pecan Rosemary Topping

Servings: 4 persons
If you are looking for tilapia recipes, then you must try this one. You can top the fish with some pecans
and rosemary. Absolutely delicious and easy to prepare.
Ingredients
4 tilapia fillets (4 ounces each)
½ teaspoon brown sugar or coconut palm sugar
2 teaspoons fresh rosemary, chopped
1/3 cup raw pecans, chopped
A pinch of cayenne pepper
1 ½ teaspoon olive oil
1 large egg white
1/8 teaspoon salt
1/3 cup panko breadcrumbs, preferably whole wheat
Directions
2. Stir the pecans with breadcrumbs, coconut palm sugar, rosemary, cayenne pepper and salt in a small-
sized baking dish. Add the olive oil; toss until the pecan mixture is nicely coated.
3. Bake in the preheated oven for 7 to 8 minutes, until the mixture turns light golden brown.
4. Next, increase the heat to 400 F and then, coat a large-sized glass baking dish with some cooking
spray.
5. Whisk the egg white in the shallow dish. Work in batches; dip the fish (one tilapia at a time) into the
egg white and then, into the pecan mixture, coating lightly. Arrange the coated fillets in the baking dish.
6. Press the leftover pecan mixture over the tilapia fillets.
7. Bake for 8 to 10 minutes, until just cooked through. Serve immediately & enjoy.
Snacks
Brussels Sprouts with Black Bean Garlic Sauce

Servings: 3 persons
You would even start licking your fingers once you try this recipe at home. For a tangy flavor, feel free to
squeeze some lemon on top.
Ingredients
2 ½ cups Brussels sprouts, frozen, thawed & quartered lengthwise
1 ½ tablespoons black bean garlic sauce
½ teaspoon red pepper flakes
1 ½ teaspoons extra virgin olive oil
Ground black pepper
Directions
1. Over medium-high heat in a large skillet; heat the oil & chili flakes for a couple of seconds.
2. Once done; add the Brussels sprouts & continue to cook until the sprouts start to turn brown a bit, for
3 to 5 minutes. Feel free to add a tablespoon of stock or water; if they absorb the oil.
3. Add in the black bean garlic sauce; give the ingredients a good stir until the Brussels sprouts are
completely coated with it.
4. Add a pinch of ground black pepper & continue to cook for 30 seconds more.
5. Immediately remove it from the heat; serve hot & enjoy.
Cauliflower Popcorn

Servings: 1 person
You would forget about normal popcorns; once you try these delicious popcorns. For more heat, feel free
to sprinkle some black pepper and chili flakes on top.
Ingredients
4 cups cauliflower; cored & cut into florets, preferably large-sized
2 teaspoons olive oil
Salt to taste
Directions
1. Toss the florets with olive oil until nicely coated.
2. Sprinkle with salt to taste.
3. Roast for 25 to 30 minutes, until browned and tender, at 450 F.
4. Serve with some more olive oil for a drizzle & enjoy.
Apple, Celery & Fennel Salad

Servings: 3 persons
If you are looking for a healthier alternative to salad recipes, then you must try this one. Absolutely
delicious, and you can prepare this under 10 minutes. You can serve the recipe as it is or as a side dish.
Ingredients
2 tablespoons lemon juice, fresh
1 tablespoon feta cheese, low-fat
8 oz Bulb of fennel (half pound, sliced thinly, including some feathery tops)
1 medium apple; sliced thinly
2 stalks of celery; sliced thinly
1 ½ teaspoons extra virgin olive oil
2 teaspoons water
Directions
1. For Dressing: Whisk the lemon juice with water, olive oil, and pepper & salt in a medium-sized mixing
bowl.
2. Add the leftover ingredients; toss well until nicely coated.
Fiddleheads and Herbs

Servings: 4 persons
Tabasco, Dijon mustard, and garlic add a tangy flavor to the tender steamed fiddleheads. This recipe is
packed with essential nutrients and vitamins.
Ingredients
4 cups Fiddlehead Ferns (approximately 20 oz.); rinsed & trimmed
¼ cup red wine vinegar
3 tablespoons Dijon mustard
1 garlic clove, minced
3 tablespoons water
½ teaspoon basil
2 drops of Tabasco
Directions
1. Steam the fiddleheads in a steamer basket set over hot water until fork-tender, for 12 to 15 minutes.
2. In the meantime, combine the entire dressing ingredients; give the ingredients a good stir.
3. Just before serving; toss the fiddleheads into the prepared dressing.
Garlic Rosemary Roasted Mushrooms

Servings: 6 persons
This recipe is absolutely delicious and spicy. For a complete meal, just serve this recipe with Indian Naan
or chapatti and enjoy the taste.
Ingredients
1 pound each of Baby bella mushrooms, Crimini mushrooms & Oyster mushrooms
2 tablespoons vegetable stock, unsalted
1 bunch of fresh rosemary
3 garlic cloves, minced
1 bunch of fresh parsley sprigs
3 tablespoons soy sauce, low-sodium
Directions
1. Preheat your oven to 350 F in advance. Remove the stems from the mushrooms and then, combine
them with the leftover ingredients in a large-sized mixing bowl; toss well until nicely coated.
2. Spread the pieces on an oil-sprayed large-sized cookie sheet and then, bake in the preheated oven for
30 minutes, uncovered.
3. Transfer to a large-sized serving platter; garnish the edge of your platter with some fresh parsley
sprigs and rosemary. Enjoy.
Delicious Turmeric Bars

Servings: 16 persons
These bars are one of the healthiest bars that I have ever prepared. Ensure that you serve these bars
with a napkin since the strains of turmeric doesn’t go easily.
Ingredients
For the Crust
10 dates, pitted (soaked for 10 minutes in water if hard)
1 cup coconut, shredded
1 teaspoon cinnamon
For the Filling:

1 ¼ cup coconut butter
1 teaspoon cinnamon plus extra for garnish
½ cup coconut oil
2 teaspoons honey (omit or sub maple syrup if vegan)
1 ½ teaspoon turmeric powder
1/8 teaspoon black pepper
Directions
1. Line an 8×8″ pan with parchment paper in advance.
2. Pulse the dates & shredded coconut in a food processor for a couple of times until incorporated well.
Immediately add the coconut oil followed by the cinnamon; blend well.
3. Spoon the crust mixture out & add it to the pan; pressing it down into the pan until flattened evenly.
Place the prepared crust into the fridge & let chill for a couple of hours.
4. For Filling: Prepare a double boiler by filling a medium-sized sauce pot approximately half way full with
water; bring it to a low boil. Once done; place a stainless steel bowl on top of the pot & create a double
boiler.
5. Next, spoon the prepared coconut butter into the bowl; give the ingredients a good stir & let it melt.
Ensure that you don’t melt the coconut butter in microwave.
6. Once done, stir in the coconut oil for a couple of seconds, until the mixture is completely liquid
7. Immediately remove the mixture from heat & let cool for a couple of minutes then, stir in the turmeric,
cinnamon, honey & black pepper into the mixture
8. Pour the prepared filling on top of the crust & spread out evenly using a large spoon
9. Place in a fridge for overnight, until harden.
10. Once done, remove the pan from fridge & let sit for a couple of minutes on the counter
11. Carefully slice into 16 squares using a sharp kitchen knife.
12. Top with a sprinkle of cinnamon & store in the fridge until ready to eat.
Turmeric Gummies

Cooking Time: 4 hours & 15 minutes
Servings: 4 persons
These bite-sized gummies are full of health benefits & quite easy to prepare. Feel free to substitute
maple syrup with honey.
Ingredients
A Pinch of ground pepper
1 teaspoon ground turmeric
8 tablespoon of unflavored gelatin powder
3 ½ cups water
Directions
1. Combine the maple syrup with water & ground turmeric in a large pot. Heat it over medium high heat
for 3 to 5 minutes; stirring the ingredients frequently until distributed well.
2. Remove the pot from heat & sprinkle with gelatin powder; mix well.
3. Place the pot over heat again & mix using a large-sized wooden spoon until the gelatin is dissolved
completely.
4. Pour the prepared liquid mixture into a deep dish. Using a plastic wrap; cover & let chill until firm, for
4 hours.
5. Once done, slice into squares; serve chilled & enjoy.
Nutritional Value: kcal: 127, Fat: 1 g, Fiber: .2 g, Protein: 12 g
Spicy Kale Chips

Servings: 4 persons
These chips are much tastier than the store-bought chips. Once you start eating these chips, you won’t be
able to control yourself to stop. You can even skip using cayenne and can use sweet paprika.
Ingredients
1 bunch of fresh curly kale
Extra-virgin olive oil
¼ teaspoon each of ground cayenne pepper & sea salt or to taste
1/8 teaspoon each of garlic powder & black pepper.
Directions
2. Rinse & thoroughly pat it dry using paper towels.
3. Tear the kale leaves from their ribs/stem into pieces (just like potato chips).
4. Lay on a large-sized wire baking rack, evenly spaced & place over a cookie sheet lined with aluminum
foil.
5. Lightly spritz with cooking spray.
6. Sprinkle with garlic powder, cayenne pepper, and salt to taste.
7. Bake in the preheated oven until edges are crispy, for 15 to 20 minutes, on the middle rack.
Veggie Turmeric Nuggets

Servings: 24 nuggets
The best nuggets I have ever prepared for my loved ones. Tastes great and quite easy to prepare! You
don’t need any special ingredients to cook these nuggets. Serve with some Paleo ranch sauce on the side
for dipping and enjoy.
Ingredients
½ cup almond meal
2 cups cauliflower florets
1 pasture-raised egg, large
2 cups broccoli florets
1 teaspoon garlic, minced
½ teaspoon ground turmeric
1 cup carrots, coarsely chopped
¼ teaspoon each of black pepper & sea salt
Directions
1. Line a large-sized baking sheet with parchment paper and then, preheat your oven to 400 F in advance.
2. Combine the cauliflower with broccoli, garlic, carrots, turmeric, black pepper and sea salt in a food
processor. Pulse on high power until finely grounded.
3. Add the egg and almond meal; continue to pulse until just mixed in.
4. Transfer the prepared mixture into a large-sized mixing bowl. Using tablespoon; scoop the mixture out
& form into circular discs using your hands. Arrange them onto the prepared baking sheet.
5. Bake in the preheated oven for 20 to 25 minutes; don’t forget to flip the patties once during the baking
process. Serve and enjoy.
Ginger Fried Cabbage and Carrots

Servings: 4 persons
If you are looking for Vegan, Anti-inflammatory snack recipe, then you must try this one. For more heat,
you can even sprinkle a pinch of black pepper and chili flakes on top. Enjoy.
Ingredients
2 garlic cloves, crushed
1 tablespoon apple cider vinegar
4 cup green cabbage, shredded
1 tablespoon ginger, minced
2 carrots, grated or julienned (approximately 1 ½ to 2 cups)
1 tablespoon coconut aminos
2 tablespoons oil
¼ cup green onion, chopped
Directions
1. Over medium high heat in a large skillet; heat the oil until hot. Once done; add the garlic & ginger.
Cook for a minute, until fragrant, stirring frequently.
2. Add carrot and cabbage. Continue to cook for 6 to 8 minutes, until turn soft.
3. Remove the carrot-cabbage mix from the heat and then, stir in the coconut aminos, green onion, and
vinegar. Serve immediately & enjoy.
Dinner
Turmeric Lime Chicken

Servings: 6 persons
A meal is incomplete without mango salsa, steamed or roasted vegetables. You can even try this recipe in
a sandwich. Absolutely delicious and very easy to prepare.
Ingredients
6 skinless, boneless chicken breasts (ensure that it’s not thick)
2 lightly beaten eggs, large
1 tablespoon turmeric
4 juicy limes, halved
2 cup Panko breadcrumbs
4-5 tablespoon vegetable oil
2 tablespoon parsley or cilantro
Directions
1. Make four small cuts on each chicken breast & season both sides with pepper and salt.
2. Combine the lime juice with chopped cilantro and minced garlic in a large-sized mixing bowl & add the
chicken breasts into the prepared marinade. Using a plastic wrap; cover the bowl & let sit at room
temperature for 30 minutes.
3. Next, beat the eggs using a fork in a large-sized mixing bowl. Combine turmeric powder with panko
crumbs in a separate bowl
4. Place each chicken breast first into the beaten egg bowl; turning the pieces several times until nicely
covered and then, coat each chicken breast into the bread crumb-turmeric mixture, preferably on both
sides.
5. Next, over moderate heat in a large-sized non-stick skillet; heat half of the vegetable oil until hot. Once
done; work in batches & pan-fry the coated chicken breasts for 8 to 10 minutes; ensure that you don’t
overcrowd the skillet.
6. Once the chicken is completely cooked through, immediately place the pieces on a large plate lined
with paper towels so that some of the oil can be absorbed. Serve immediately topped with a mango salsa
or steamed or roasted vegetables. Enjoy.
Dijon Salmon with Green Bean Pilaf

Servings: 4 persons
The mayo-mustard sauce gives this recipe a very rich flavor. You would get enough nutrients and vitamins
with this recipe. Feel free to sub the green beans with farro or edamame.
Ingredients
1 ¼ pounds wild salmon, skinned & cut into 4 portions
12 ounces thin green beans or pretrimmed haricots verts, cut into thirds
1 tablespoon garlic, minced
2 teaspoons whole-grain mustard
½ teaspoon ground pepper, divided
2 tablespoons water
1 package brown rice (8 ounce), precooked
2 tablespoons pine nuts
1 small lemon; zested & cut into 4 wedges
3 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt
2 tablespoons mayonnaise
Fresh parsley, chopped, for garnish
Directions
1. Line a large-sized rimmed baking sheet with parchment paper or aluminum foil and then, preheat your
oven to 425 F in advance.
2. Brush the salmon with approximately 1 tablespoon oil then, place on the baking sheet. Mash the garlic
with salt using the side of a fork or a knife until you get paste like consistency. Combine a scant 1
teaspoon of garlic paste into a small-sized mixing bowl with mustard, mayonnaise & approximately ¼
teaspoon of pepper. Evenly spread the prepared mixture over the fish.
3. Roast the salmon in the preheated oven for 6 to 8 minutes, until flakes easily using a fork.
4. In the meantime, over medium to high heat in a large skillet; heat the leftover oil until hot. Once done;
add the green beans followed by the leftover garlic paste, pine nuts, lemon zest, & ¼ teaspoon of pepper;
cook for a couple of minutes, until the beans are just fork-tender, stirring frequently. Decrease the heat to
medium and then, add the pre-cooked rice & water; cook for 2 to 3 more minutes, until turn hot, stirring
frequently.
5. Sprinkle the salmon with parsley; serve immediately on top of the green bean pilaf & fresh lemon
wedges. Enjoy.
Garlic Roasted Salmon & Brussels Sprouts

Servings: 6 persons
This recipe is one of the quickest and healthiest recipes that I have ever tried for my loved ones. You can
even add diced potatoes to the cabbage and serve with the whole-wheat couscous or mashed butternut
squash. Enjoy.
Ingredients
2 pounds of wild-caught salmon fillet, skinned, and cut into six portions
¾ cup white wine
14 garlic cloves, large, divided
1 teaspoon salt, divided
2 tablespoons fresh oregano, finely chopped, divided
¾ teaspoon pepper, divided
Fresh lemon wedges
6 cups fresh Brussels sprouts, preferably trimmed & sliced
¼ cup extra-virgin olive oil
Directions
1. Preheat your oven in advance to 450 F.
2. Next, mince two cloves of garlic & combine it with 1 tablespoon of oregano, oil, ¼ teaspoon pepper and
½ teaspoon salt in a small-sized mixing bowl. Halve the leftover garlic & toss them with the Brussels
sprouts & 3 tablespoons seasoned oil over moderate heat in a roasting pan, preferably large-sized. Roast
for 12 to 15 minutes; don’t forget to stir the ingredients once or twice.
3. Add wine into the leftover oil mixture. Immediately remove the hot pan from your oven; give the
vegetables a good stir & place the salmon above everything. Next, drizzle the salmon with the prepared
wine mixture and then, sprinkle with leftover oregano & ½ teaspoon each of pepper and salt. Bake for 5
to 10 more minutes, until the fish is cooked through. Serve with fresh lemon wedges & enjoy.
Greek Roasted Fish with Vegetables

Servings: 4 persons
It tastes so delicious that you would forget any other fish recipes. You can even substitute lime juice and
zest for the lemon and add carrots, zucchini, and red onion.
Ingredients
4 skinless salmon fillets (5 ounce each), fresh
1 pound potatoes, preferably fingerling, halved lengthwise
½ teaspoon sea salt
2 medium sweet peppers, yellow, red and/or orange; cut into small rings
½ teaspoon black pepper, freshly ground
1 ½ cups fresh parsley, chopped (approximately 1 bunch)
2 cups cherry tomatoes
¼ cup kalamata olives, pitted & halved
1 medium lemon
5 garlic cloves, coarsely chopped
2 tablespoon olive oil
¼ cup fresh oregano, finely snipped
Directions
1. Preheat your oven to 425 F in advance. Place the potatoes into a mixing bowl, preferably large-sized
and then, drizzle with approximately 1 tablespoon of oil & sprinkle with the garlic, 1/8 teaspoon each of
black pepper and salt; toss several times until nicely coated. Transfer the ingredients to a large-sized
baking pan, preferably 15x10”; cover with aluminum foil & roast in the preheated oven for half an hour.
2. In the meantime, thaw the salmon. Combine parsley with tomatoes, sweet peppers, oregano, olives &
1/8 teaspoon each of black pepper and salt in the same bowl. Drizzle with the leftover oil; toss until nicely
coated as well.
3. Rinse the salmon & pat it dry. Immediately sprinkle with leftover black pepper and salt. Spoon the
mixture evenly on top of the potatoes & top with fish. Roast until the salmon flakes easily, for 10 minutes,
uncovered.
4. Remove the zest from the lemon & squeeze the juice on top of the vegetables & salmon. Sprinkle with
the zest & enjoy.
Chicken Quinoa Fried Rice

Servings: 4 persons
You get plenty of options to add on with this recipe. For heat, you can add some red pepper flakes or
sweet chili sauce. You can also add some Portobello mushrooms, white onions, and sugar snap peas.
Ingredients
2 beaten eggs, large
½ cup red bell pepper, diced
1-pound boneless, skinless chicken thighs, trimmed & cut into ½” pieces
3 scallions, sliced thinly
2 teaspoons fresh ginger, grated
½ cup peas, fresh or frozen (thawed, if frozen)
2 cups quinoa, cold cooked
1 teaspoon dark sesame oil, toasted
3 tablespoons soy sauce or tamari, low-sodium
½ cup carrot, diced
2 teaspoons garlic, minced
1 teaspoon peanut oil plus 2 tablespoons, divided
Directions
1. Over high heat in a large heavy skillet or large flat-bottom carbon-steel wok; heat 1 teaspoon of oil until
hot. Add and cook the eggs for half a minute, until completely cooked on one side, don’t stirring. Carefully
flip & continue to cook the other side for 12 to 15 seconds, until just cooked through.
2. Transfer to a large-sized cutting board & cut into ½” pieces. Add 1 tablespoon of oil to the pan along
with ginger, garlic and scallions; cook for half a minute more, until the scallions turn softened, stirring
frequently. Add chicken & continue to cook for a minute, stirring frequently.
3. Add peas, carrot and bell pepper; cook for a couple of minutes, until just tender, stirring frequently to
prevent burning. Transfer the entire ingredients to a large-sized plate. Add the leftover oil to the pan; add
quinoa; give it a good stir and continue to cook for a minute or two more, until hot.
4. Add the chicken, eggs and vegetables to the pan. Add soy sauce or tamari; give it a good stir until
combined well. Serve immediately; drizzled with some sesame oil & enjoy.
Lemon Chicken & Potatoes with Kale

Servings: 4 persons
You can even try a baking dish for this recipe. You can also use spinach than the kale. For tangier flavor,
feel free to squeeze a fresh lemon on top and enjoy.
Ingredients
½ cup chicken broth, low-sodium
1-pound boneless, skinless chicken thighs, trimmed
6 cups fresh baby kale
1-pound baby Yukon Gold potatoes, halved lengthwise
½ teaspoon ground pepper, divided
1 tablespoon fresh tarragon, chopped
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
1 large lemon, sliced & seeds removed
Directions
2. Over medium-high heat in a large cast-iron skillet; heat 1 tablespoon of oil until hot. Sprinkle the
chicken with approximately ¼ teaspoon each of pepper and salt. Cook for a couple of minutes, until both
sides turn browned, turning once. Transfer to a large plate.
3. Add the leftover oil, potatoes and the leftover pepper and salt to the hot pan. Cook the potatoes for 2 to
3 minutes, until browned, cut-side down. Stir in broth, tarragon, lemon and garlic. Add the chicken back
to the hot pan.
4. Transfer the pan to your preheated oven. Roast for 12 to 15 minutes, until the potatoes are tender and
the chicken is cooked through. Stir kale into the prepared mixture & roast for 3 to 4 more minutes, until
wilted.
Greek Kale, Chicken, Quinoa & Salad

Servings: 2 persons
This recipe is one of the quickest and healthiest recipes that I have ever tried for my loved ones. You can
even sub kale with fresh spinach and squeeze a lemon on top. Once you prepare this recipe, I guarantee
that you would be making it again.
Ingredients
4 cups fresh kale, chopped
¼ cup Greek salad dressing
1 ½ cups cooked chicken, shredded
¼ cup jarred roasted red peppers, sliced
1 cup quinoa, cooked
Crumbled feta cheese, optional
Directions
1. Place chicken with kale, roasted peppers and quinoa in a large-sized mixing bowl. Add the dressing;
gently toss the ingredients until nicely coated. Top with feta. Serve immediately & enjoy.
Delicious Creamy Coconut Chickpea Curry

Servings: 4 persons
A healthy night meal and tastes delicious! Just serve this curry recipe with some steamed cooked rice and
with some roughly chopped onions. Enjoy the taste.
Ingredients
2 teaspoons canola or avocado oil
1 cup bell pepper, diced
4 cups fresh baby spinach
1 zucchini, medium-sized, halved & sliced
2 cups brown rice, precooked, heated per the instructions
1 can chickpeas (15 ounce), rinsed & drained well
1 ½ cups of coconut curry simmer sauce
1 cup onion, chopped
½ cup of vegetable broth
Directions
1. Over medium-high heat in a skillet, preferably large-sized; heat the oil until hot. Once done; add the
onion followed by zucchini and pepper; cook for a couple of minutes, until the vegetables start to turn
brown, stirring often.
2. Next, add the chickpeas, broth and simmer sauce; bring the mixture to a simmer, don’t forget to stir
the ingredients frequently. Decrease the heat to low & let simmer for 4 to 6 more minutes, until the
veggies turn fork tender. Just before serving; stir in the spinach. Serve and enjoy.
Conclusion
Thank you again for downloading this e-book.
I am quite sure that none of us has the ability to step back in the past and start a new beginning;
however, effective today, any one of us can start and can surely make a new ending and that too without
any difficulty.
With this diet, you just need to drink an adequate amount of water; you need to perform daily exercises
and your body would be in the best possible shape. You would start looking younger and almost all of
your health conditions would surely go away.
The recipes mentioned in this e-book are doable, easy to prepare & not that costly. Effective today;
switch over to this diet, stay healthy and stay happy
What are you still waiting for? If you haven’t downloaded this e-book till yet then, do it now and give your
loved one’s a healthy treat that they deserve.
About the Author
Born in New Germantown, Pennsylvania, Stephanie Sharp received a Masters degree from Penn State in
English Literature. Driven by her passion to create culinary masterpieces, she applied and was accepted
to The International Culinary School of the Art Institute where she excelled in French cuisine. She has
married her cooking skills with an aptitude for business by opening her own small cooking school where
she teaches students of all ages.
Stephanie’s talents extend to being an author as well and she has written over 400 e-books on the art of
cooking and baking that include her most popular recipes.
Sharp has been fortunate enough to raise a family near her hometown in Pennsylvania where she, her
husband and children live in a beautiful rustic house on an extensive piece of land. Her other passion is
taking care of the furry members of her family which include 3 cats, 2 dogs and a potbelly pig named
Wilbur.
Watch for more amazing books by Stephanie Sharp coming out in the next few months.
Author's Afterthoughts
I am truly grateful to you for taking the time to read my book. I cherish all of my readers! Thanks ever so
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reading it from beginning to end!
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Thank you for taking the time to review!

Stephanie Sharp
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The Anti-Inflammatory Cookbook Recipes To Fight Inflammation Heart Disease and Heal Your Body PDF

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Prep Time: 5 minutes

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For the Meat:

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For the Filling:

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Prep Time: 10 minutes

Prep Time: 20 minutes

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Prep Time: 15 minutes

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