Easy & Delicious Anti-Inflammatory Meals 🍽️

1. Pineapple Honey Chicken Bowls✨

Ingredients:

Serves 2

For the Chicken:

- 1 Ib boneless, skinless chicken thighs

- 1 tbsp chili crunch oil (choose one with avocado or olive oil for anti-inflammatory benefit)

- 1 tbsp raw honey

- Pinch of sea salt

For the Pineapple Salsa:

- 1 cup fresh pineapple, finely diced

- ¼ cup red onion, finely chopped ¼ cup persian cucumbers, chopped 2 tbsp fresh cilantro, chopped

- Juice of 1 lime

- ¼ jalepeno

- Pinch of sea salt

For the Bowl:

- 2 cups cooked rice (brown rice, white rice, or cauliflower rice for lower GI

- Optional: extra honey & chili crunch to

drizzle on top

Instructions:

1. Prep the Chicken:

In a bowl, coat chicken thighs with chili crunch oil,

honey, and salt. Let marinate for 10-15 minutes (optional for more flavor).

2. Air Fry:

Place chicken thighs in the air fryer at 390°F for 14-16 minutes, flipping halfway through, until golden and cooked through.

3. Make the Salsa:

In a bowl, combine pineapple, cucumber, red onion, cilantro, lime juice, and salt. Stir well and set aside to let flavors meld.

4. Assemble Bowls:

Spoon cooked rice into bowls. Top with pineapple salsa, sliced chicken thighs, and a drizzle of honey or extra chili crunch if desired.

I gluten free, dairy free, high protein |

Sweet, spicy, and gut-friendly-these bowls are packed with flavor and naturally anti-inflammatory ingredients like pineapple, cilantro, and chili crunch.

2. Turmeric Chicken Stew✨

This comforting chicken stew is packed with anti-inflammatory ingredients like turmeric, ginger, and garlic.

It's a rich and flavorful dish that's ideal for promoting healthy, glowing skin while supporting a balanced diet.

Ingredients:

- 3 boneless, skinless chicken breasts (approx 1½ pounds), cut into bite-sized chunks 2-3 tablespoons avocado oil, divided

- 2 sweet potatoes, peeled and cut into 1" cubes

- 1 medium onion (about 1 cup), diced

- 1 medium carrot (about ½ cup), diced

- 1 celery stalk (about ½ cup), diced

- 4 cloves garlic, minced

- 1" knob of ginger, minced

- 2 teaspoons turmeric

- ½ teaspoon cumin

- ½ teaspoon ground coriander

- 1 bay leaf

- 1 teaspoon salt

- ½ teaspoon ground black pepper, to taste 2 cups chicken bone broth

- 2 tablespoons arrowroot starch

- 1 (13.5 oz) can full-fat coconut milk

- 2 cups baby spinach, roughly chopped

- 1 tablespoon apple cider vinegar

- Fresh cilantro for garnish

Instructions:

1. Heat 2 tablespoons of avocado oil in a large Dutch oven over medium heat. Add the chicken and cook for 4-5 minutes, tossing infrequently. Remove the chicken from the dutch oven and set aside.

2. To the same pot, drizzle in a bit more avocado oil if needed and add the sweet potatoes, onion, carrot, and celery. Stir to coat the veggies with oil, and sauté for 4-5 minutes, stirring occasionally, until the vegetables start to soften.

3. Add the minced garlic, ginger, turmeric, cumin, and coriander. Stir and cook for 1-2 minutes until fragrant.

Return the chicken to the pot and season with salt and pepper.

4. Pour the coconut milk and 3/4 of the chicken broth into the pot. Make a slurry with the remaining arrowroot starch by mixing the starch into the remaining bone broth until there are no lumps. Pour the slurry into the pot. Stir to combine. Add the bay leaf.

5. Bring to a boil, then reduce to a low simmer. Cover and cook for 30 minutes, stirring occasionally.

Once the stew has finished cooking, turn off the heat.

6. Stir in the chopped spinach and 1 tablespoon of apple cider vinegar. Remove the bay leaf, and taste for seasoning. Serve in bowls with fresh cilantro on top.

Enjoy!

3. Shredded Chipotle Beef Bowl✨

This beef right here is flavor packed and so easy to make. Also GREAT for meal prepping. Use it for tacos, bowls, whatever you want! Very similar to Chipotle's barbacoa!

Ingredients:

- 3Ib chuck roast

- Seasonings: Salt, pepper & garlic powder

- 1-2 tbsp of ghee

- 2 bay leaves

(Braising Liquid: Blend all ingredients together)

- 1.5-2 cups beef broth

- 2-4 chipotles in adobo sauce

- 1-2 tbsp of adobo sauce

- 2 tbsp of minced garlic

- 2 tbsp of apple cidar vinegar

- Juice of a lime

- 2 tbsp cumin

- 2 tbsp mexican oregano

- tbsp onion powder

- 1 tbsp garlic powder

- 1/2 tbsp salt

- 1/2 tbsp pepper

Note (s): Measurements are estimated, adjust ingredients to your liking. If you prefer spicier, add extra chipotles to the braising liquid. I personally don't like it too spicy so I only added 3.

Instructions:

1. Prepare the braising liquid and set aside.

2. Pat the chuck roast dry and season heavily on all sides with salt, pepper and garlic powder. Sear in ghee or oil of choice on a large skillet for 3-4 min per side on medium-high heat.

4. Pour a layer of the liquid in the bottom of the crockpot then add in the chuck roast. Pour the rest of the liquid in and add the bay leaves. Cook on high for 4-6 hours until tender and start to falls apart.

5. Remove and let cool for a few minutes then shred it up. Add some of the broth over top.

6. Serve it with whatever you want.

ENJOY!

4. Grilled Chicken & Avocado Salad Bowl ✨

A fresh, protein-packed bowl for a satisfying and

healthy meal!

Ingredients:

-1 grilled chicken breast, sliced

-2 cups romaine or mixed green

-½½ avocado, diced

-½ cup cherry tomatoes, chopped

-½ cup cucumber, sliced

-½ cup grilled corn

-1 tbsp olive oil

-½ tsp black pepper

- ½ tsp garlic powder

- ½ tsp sea salt

- ½ tsp chili flakes (optional)

For the Avocado Dressing:

- ½ avocado

- ¼ cup Greek yogurt

- 1 tbsp lemon juice

- 1 garlic clove, minced

- 2 tbsp olive oil

- ½ tsp salt

- ½ tsp black pepper

Ingredients:

Grill the Chicken:

1. Season chicken with salt, black pepper, and garlic powder.

2. Grill for 5-6 minutes per side until fully cooked.

3. Let it rest for a few minutes, then slice.

Prepare the Dressing:

4. Blend avocado, Greek yogurt, lemon juice, garlic, olive oil, salt, and pepper until smooth.

Assemble the Bowl:

5. Place chopped romaine or greens in a bowl.

Add avocado, tomatoes, cucumber, and grilled corn.

Top with Chicken & Dressing:

6. Arrange sliced grilled chicken on top.

7. Drizzle with avocado dressing and sprinkle chili

flakes for extra spice.

Serve & Enjoy:

8. Mix everything and enjoy fresh!

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