This is part 3 of a 4 part series. [Part One] [Part Two] [Part Three]
We’ve learned a lot about inflammation, why it is such a big part of our problem, how our food choices can serve as healing medicine, and some tips and pointers to get started changing our dietary habits.
We’ve talked about how an inflammatory diet is not a diet per se, but instead a lifestyle that will bring healing. It will bring years to your life and life to your years!
So… are you hungry yet? Let’s get to the good part—the delicious, healing food!
Here are a few amazing recipes from Dori Madsen’s cookbook (a bonus in the Pain Revealed series packages) that will get your mouth watering and show you how easy an anti-inflammatory diet can be:
Egg & Veggie Muffins
Ingredients:
- 2 Tbsp avocado oil
- 2 Green onions, chopped
- 1 Bell pepper, chopped
- 2 Cups fresh spinach, chopped
- 6 Organic eggs
- 1/2 tsp Sea salt
- 1/2 tsp Cracked pepper
Directions:
1. Preheat oven to 350.
2. In a skillet melt the avocado oil and sauté the chopped veggies until soft.
3. In a bowl beat the eggs then add the sautéed veggies.
4. Grease a muffin tin and ladle about 1/4 -1/3 cup of egg mixture into each tin. (If you have left over muffin holes pour water into them before cooking.)
5. Place in the oven and cook for 20 minutes.
6. Let cool for 10-15 minutes before serving.
Better Egg Salad
Ingredients:
- 10 boiled eggs, peeled
- 10 boiled eggs, peeled and yolks removed (Yes, 20 eggs total)
- 5 oz chopped pickles
- 1/2 Red onion, chopped
- 1/3 cup Olive oil mayonnaise
- 3 tsp yellow mustard
- Salt & pepper to taste
Directions:
1. In a large mixing bowl place the boiled whole eggs and egg whites.
2. Chop the eggs till they are fairly finely chopped.
3. Add all the other ingredients and mix well.
4. Enjoy!
Fried Chicken
Ingredients:
- 8 Organic chicken thighs
- 1 Organic egg
- 1/2 bag Pork rrinds
- 1/3 cup Coconut flour
- 1/2 tsp Sea salt
- 1/2 tsp Arizona hatch seasoning
- 2-4 Tbsp Coconut oil
Directions:
1. In a medium-sized shallow dish, beat the egg and set aside.
2. Smash the pork rinds into fine crumbs. I like to pulse them in my food processor until they are like fine bread crumbs.
3. Combine the pork rinds with the salt and seasoning into another medium-sized shallow bowl and mix well.
4. Heat the coconut oil over high medium-high heat.
5. Dip each thigh into the egg mixture then dredge through the pork rind mixture and place into the hot skillet.
6. After all the thighs are in the skillet brown till crispy on each side.
7. Turn the heat down to low, cover the chicken and cook for 15 more minutes or until the chicken is fully cooked.
8. Remove the legs and place on paper towels to drain and cool before serving.
And yes, of course you get dessert!
Chocolate Peanut Butter Fat Bombs
Ingredients:
- 1/2 cup organic coconut oil
- 1/2 cup organic crunchy peanut butter
- 4 Tbsp unsweetened dark cocoa
- 1/2 tsp vanilla extract
- 3 Tbsp erythritol
Directions:
1. In a large skillet melt the coconut oil and peanut butter over low heat.
2. Stir in cocoa powder and erythritol and mix well.
3. Remove from heat and add the vanilla extract.
4. You can pour into a container to refrigerate until set and then cut into bite-sized pieces or pour into a silicone ice tray to refrigerate until set.
These recipes are also keto, so if you are on the keto diet or avoiding carbs, you can enjoy these delicious recipes freely!
Up next in this series: A bonus article explaining the link between food, inflammation, and pain…plus, a printable gift!