10-Day High-Fiber Anti-Inflammatory Dinner Plan

Day 1: Lentil and Vegetable Stew A hearty stew made with lentils, carrots, celery, tomatoes, and spinach. Season with anti-inflammatory spices like turmeric, ginger, and garlic.

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Day 2: Quinoa and Black Bean Buddha Bowl Create a colorful Buddha bowl with quinoa, black beans, avocado, cherry tomatoes, cucumber, and a drizzle of olive oil. Top with a tahini dressing.

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Day 3: Chickpea and Spinach Curry Make a flavorful chickpea curry with tomatoes, onions, garlic, and a blend of anti-inflammatory spices. Serve over brown rice or cauliflower rice.

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Day 4: Stuffed Bell Peppers with Quinoa and Vegetables Roasted bell peppers filled with a mixture of quinoa, black beans, corn, tomatoes, and spices. Bake until peppers are tender.

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Day 5: Sweet Potato and Kale Stir-Fry Stir-fry sweet potatoes, kale, tofu, and broccoli with a sesame-ginger sauce. Serve over brown rice or quinoa.

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Day 6: Mediterranean Chickpea Salad A refreshing salad with chickpeas, cherry tomatoes, cucumber, red onion, olives, and a lemon-tahini dressing. Add some roasted vegetables for warmth.

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Day 7: Lentil and Vegetable Curry Soup Prepare a nourishing curry soup with lentils, carrots, cauliflower, and kale. Use anti-inflammatory spices like cumin and coriander.

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Day 8: Zucchini Noodles with Pesto and Cherry Tomatoes Spiralized zucchini noodles topped with a homemade basil and walnut pesto, cherry tomatoes, and nutritional yeast.

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Day 9: Roasted Vegetable and Quinoa Stuffed Portobello Mushrooms Portobello mushrooms stuffed with a mixture of roasted vegetables, quinoa, and herbs. Bake until mushrooms are tender.

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Day 10: Vegan Chili with Butternut Squash A hearty chili made with black beans, kidney beans, butternut squash, tomatoes, and a blend of anti-inflammatory spices. Top with avocado and cilantro.

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