The High-Protein Anti-inflammatory Recipes I’ve Been Making on Repeat

Every recipe lately has been built around a few things:

• 30g+ protein

• anti-inflammatory ingredients

• blood sugar balance

• gut health

• LOTS of flavour

Everything is: gluten free | dairy free | soy free | lower glycemic | high protein

Serves: 2 | Protein: 35-40g per serving

• 2 large salmon fillets (6 oz each)

• 1 tbsp sesame oil

• 1 tbsp coconut aminos

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp black sesame seeds

• 1/2 tsp sea salt

• cracked black pepper

• 4 cucumbers, very thinly sliced (I like the minis - they have more of a crunch)

• 1 cup shaved carrots

• 4 mini sweet peppers, sliced thin

• 3 green onions

• large handful cilantro

• 1 tbsp sesame seeds

• juice of 1 lime

• 2 tbsp rice vinegar

• 2 tbsp coconut aminos

• 1 tbsp toasted sesame oil

• 1 tbsp grated ginger

• 1 garlic clove

• 1 tsp raw honey

1. Coat salmon in sesame oil, coconut aminos, and seasonings.

2. Air fry or bake at 400°F for 10-12 mins until slightly crispy.

3. Toss salad ingredients together.

4. Blend or shake dressing ingredients.

5. Add warm salmon over the crunchy salad and drizzle generously with dressing.

The ginger + lime + sesame combo is SO addictive.

Serves: 4 | Protein: 30g per serving

• 1 tbsp olive oil

• 1 yellow onion diced

• 4 garlic cloves minced

• 3 carrots chopped

• 3 celery stalks chopped

• 8 cups chicken bone broth

• 1.5 lbs shredded chicken breast

• 2 large handfuls spinach

• juice of 1 large lemon

• 3 tbsp fresh dill

• 1 tsp turmeric

• S&P

1. Sauté onion, garlic, carrots, and celery in olive oil for 7 mins.

2. Add bone broth, turmeric, salt, pepper, and chili flakes.

3. Simmer 20 mins.

4. Add shredded chicken and spinach.

5. Finish with lemon juice and fresh dill.

The dill + lemon combination completely changes the soup and makes it taste SO fresh and bright.

Serves: 2

• 6 carrots

• 1 lemon peeled

• 1 large inch ginger

• 1 inch turmeric

• pinch black pepper

Juice everything together and serve immediately. The ginger makes this taste spicy and fresh in the best way.

Serves: 2 | Protein: 35g+ per serving

• 2 medium sweet potatoes

• 1 lb grass-fed ground beef

• 2 tsp cumin

• 1 tsp smoked paprika

• 2 tsp garlic powder

• 2 tsp chili powder

• 1 tsp oregano

• sea salt

• avocado

• pico de gallo

• cilantro

• dairy free plain yogurt

• lime wedges

1. Roast sweet potatoes at 425°F for 40-45 mins.

2. Cook beef with all spices until browned and crispy.

3. Slice sweet potatoes open and stuff with taco beef.

4. Top with avocado, yogurt, pico, cilantro, and lots of lime.

The lime + cilantro + smoky beef situation is SO good.

Serves: 3 | Protein: 30g+ per serving

• 1 package sweet potato glass noodles

• 1.5 lbs shrimp peeled

• 2 cups shredded cabbage

• 1 cup mushrooms sliced

• 1 carrot julienned

• 4 green onions

• huge handful cilantro

• 4 garlic cloves

• 1 tbsp grated ginger

• 4 tbsp coconut aminos

• juice of 2 limes

• 1 tbsp almond butter

• 1 tsp sesame oil

• 1 tsp honey

• chili flakes

• garlic powder

1. Cook noodles according to package directions.

2. Sauté garlic, ginger, mushrooms, cabbage, and carrots.

3. Add shrimp and cook until pink.

4. Toss in noodles and sauce.

5. Finish with cilantro, green onion, lime, and sesame seeds.

Serves: 2 | Protein: 35-40g per serving

• 2 salmon fillets

• olive oil

• 2 tsp garlic powder

• 1 tsp smoked paprika

• S&P to taste

• 1 tbsp raw honey

• juice of 1 lime

• chili flakes

• 1 tsp coconut aminos

• 1 garlic clove grated

• jasmine rice or cauliflower rice

• cucumber salad

• avocado

• pickled onions

• cilantro

• sesame seeds

• edamame

• jalapeños

1. Roast or air fry salmon until crispy.

2. Mix hot honey sauce ingredients.

3. Assemble bowls with rice and toppings.

4. Pour hot honey sauce over salmon.

The spicy sweet citrus combo is unreal.

Serves: 2 | Protein: 30-35g per serving

• 2 cassava or almond flour wraps

• 2.5 cups shredded chicken breast

• romaine lettuce

• cucumber

• shredded cabbage

• avocado

• large handful cilantro

• handful basil

• juice of 1 lemon

• 1 garlic clove

• 1/3 cup dairy free yogurt

• 2 tbsp olive oil

• sea salt

• black pepper

1. Blend dressing ingredients until creamy.

2. Fill wraps with chicken and vegetables.

3. Add lots of dressing.

4. Toast lightly in a pan until crispy.