30+ Anti-Inflammatory Dinner Meals: Complete Gluten-Free Recipes

ByNick Garcia
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Dinner is a time to unwind and nourish your body after a long day. Choosing an anti-inflammatory, gluten-free dinner can help you support your body’s natural healing processes, improve sleep quality, and wake up feeling refreshed. This guide offers over 30 delicious and easy-to-prepare dinner recipes that are designed to be both satisfying and healthy.

All recipes are based on the principles of an anti-inflammatory diet, which emphasizes whole, unprocessed foods like fruits, vegetables, healthy fats, and lean proteins. The ingredients have been carefully selected for their anti-inflammatory properties, drawing from research from leading medical institutions like Harvard Health and Johns Hopkins Medicine, as well as trusted nutrition experts.

From hearty stews and flavorful curries to simple sheet pan meals and elegant fish dishes, you’ll find a wide variety of options to make your evening meal a delicious and nourishing experience. Enjoy these recipes as part of your journey to a healthier, more vibrant you!

1. Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

Description: A simple and flavorful one-pan meal that is perfect for a busy weeknight. The combination of lemon herb chicken and roasted root vegetables is both delicious and anti-inflammatory.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 4 cups mixed root vegetables, chopped (e.g., carrots, sweet potatoes, parsnips, beets)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh herbs (e.g., rosemary, thyme, oregano)
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the root vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread on a large baking sheet.
  3. Roast the vegetables for 15 minutes.
  4. While the vegetables are roasting, prepare the chicken. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, fresh herbs, and garlic.
  5. Place the chicken breasts on top of the partially roasted vegetables. Brush the chicken with the lemon herb mixture.
  6. Return the baking sheet to the oven and roast for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
  7. Serve hot.

2. Baked Salmon with Garlic and Dill

Description: A simple and elegant dinner that is packed with anti-inflammatory omega-3 fatty acids. The combination of baked salmon, garlic, and fresh dill is both flavorful and healthy.

Ingredients:

  • 4 (6 oz) salmon fillets
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh dill
  • 1/2 lemon, sliced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Place the salmon fillets on a baking sheet lined with parchment paper.
  3. In a small bowl, whisk together the olive oil, garlic, and dill. Brush the mixture over the salmon fillets.
  4. Season with salt and pepper and top with lemon slices.
  5. Bake for 12-15 minutes, or until the salmon is cooked through.
  6. Serve hot with your favorite side dishes.

3. Coconut Curry with Chickpeas and Spinach

Description: A flavorful and aromatic curry that is packed with plant-based protein and anti-inflammatory spices. This coconut curry is a great option for a warm and comforting dinner.

Ingredients:

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons curry powder
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 4 cups fresh spinach
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Cooked quinoa or brown rice for serving

Instructions:

  1. Heat coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and cook until softened.
  3. Add the garlic and ginger and cook for another minute.
  4. Stir in the curry powder and cook for another minute until fragrant.
  5. Pour in the coconut milk and bring to a simmer.
  6. Stir in the chickpeas and spinach. Cook until the spinach is wilted.
  7. Stir in the lime juice and season with salt and pepper to taste.
  8. Serve hot over cooked quinoa or brown rice.

4. Turkey and Vegetable Meatloaf

Description: A healthy and flavorful twist on a classic comfort food. This turkey meatloaf is packed with vegetables and anti-inflammatory herbs for a nourishing and satisfying dinner.

Ingredients:

  • 1 lb ground turkey
  • 1 cup finely chopped mixed vegetables (e.g., carrots, celery, zucchini)
  • 1/2 cup gluten-free breadcrumbs
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • For the glaze:
  • 1/4 cup ketchup (no sugar added)
  • 1 tablespoon balsamic vinegar

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine the ground turkey, chopped vegetables, breadcrumbs, onion, garlic, egg, parsley, and thyme. Season with salt and pepper. Mix until just combined.
  3. Form the mixture into a loaf shape and place on a baking sheet lined with parchment paper.
  4. In a small bowl, whisk together the ketchup and balsamic vinegar to make the glaze. Brush the glaze over the meatloaf.
  5. Bake for 45-55 minutes, or until the meatloaf is cooked through.
  6. Let cool for a few minutes before slicing and serving.

5. Black Bean Burgers on Portobello Buns

Description: A flavorful and satisfying veggie burger that is served on a portobello mushroom bun for a gluten-free and low-carb option. These black bean burgers are packed with plant-based protein and fiber.

Ingredients:

  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 cup gluten-free breadcrumbs
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 4 large portobello mushrooms, stems removed
  • Olive oil for cooking
  • Your favorite toppings for serving (e.g., avocado, tomato, lettuce)

Instructions:

  1. In a medium bowl, mash the black beans with a fork until they are partially broken down.
  2. Stir in the breadcrumbs, onion, garlic, smoked paprika, and cumin. Season with salt and pepper.
  3. Form the mixture into four patties.
  4. Brush the portobello mushrooms with olive oil and season with salt and pepper. Grill or bake for 5-7 minutes per side, or until tender.
  5. Heat a lightly oiled skillet over medium heat. Cook the black bean patties for 4-5 minutes per side, or until golden brown and cooked through.
  6. Serve the black bean burgers on the portobello mushroom buns with your favorite toppings.

6. Shrimp Scampi with Zucchini Noodles

Description: A light and flavorful alternative to traditional pasta dishes. This shrimp scampi is made with zucchini noodles for a gluten-free and low-carb option.

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 4 medium zucchini, spiralized into noodles
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine or vegetable broth
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • Red pepper flakes to taste
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the shrimp and cook for 1-2 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
  3. Add the garlic to the skillet and cook for 30 seconds until fragrant.
  4. Pour in the white wine or vegetable broth and lemon juice. Bring to a simmer and cook for 2-3 minutes.
  5. Add the zucchini noodles to the skillet and toss to coat with the sauce. Cook for 2-3 minutes, or until the zucchini noodles are tender-crisp.
  6. Return the shrimp to the skillet and toss to combine. Stir in the fresh parsley and red pepper flakes.
  7. Season with salt and pepper to taste.
  8. Serve immediately.

7. Roasted Chicken with Brussels Sprouts and Apples

Description: A simple and flavorful one-pan meal that is perfect for a fall evening. The combination of roasted chicken, Brussels sprouts, and apples is both delicious and anti-inflammatory.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 apples, cored and chopped
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the Brussels sprouts and apples with 1 tablespoon of olive oil, salt, and pepper. Spread on a large baking sheet.
  3. Roast for 15 minutes.
  4. While the vegetables are roasting, prepare the chicken. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup, and thyme.
  5. Place the chicken breasts on top of the partially roasted Brussels sprouts and apples. Brush the chicken with the maple-thyme mixture.
  6. Return the baking sheet to the oven and roast for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
  7. Serve hot.

8. Lentil Shepherd’s Pie with Sweet Potato Topping

Description: A hearty and comforting vegan shepherd’s pie that is packed with plant-based protein and fiber. The lentil filling is topped with a creamy sweet potato mash for a delicious and anti-inflammatory meal.

Ingredients:

  • For the lentil filling:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 2 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • For the sweet potato topping:
  • 2 large sweet potatoes, peeled and chopped
  • 2 tablespoons coconut milk
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. First, make the sweet potato topping. Boil the sweet potatoes in water until tender. Drain and mash with coconut milk, salt, and pepper.
  3. While the sweet potatoes are boiling, make the lentil filling. Heat olive oil in a large skillet over medium heat.
  4. Add the onion, carrots, and celery and cook until softened.
  5. Add the garlic and cook for another minute.
  6. Stir in the lentils, vegetable broth, diced tomatoes, and thyme. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender and the liquid has thickened.
  7. Season the lentil filling with salt and pepper.
  8. Spread the lentil filling in the bottom of a baking dish. Top with the mashed sweet potatoes.
  9. Bake for 20-25 minutes, or until the filling is bubbly and the topping is lightly browned.
  10. Let cool for a few minutes before serving.

9. Pan-Seared Scallops with Lemon-Butter Sauce

Description: A simple and elegant dinner that is perfect for a special occasion. The sweet and delicate scallops are pan-seared and served with a flavorful lemon-butter sauce.

Ingredients:

  • 1 lb large sea scallops, patted dry
  • 2 tablespoons olive oil
  • 2 tablespoons butter (or ghee for a dairy-free option)
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Season the scallops with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add the scallops to the skillet in a single layer and cook for 1-2 minutes per side, or until golden brown and cooked through.
  4. Remove the scallops from the skillet and set aside.
  5. Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the garlic and cook for 30 seconds until fragrant.
  6. Stir in the lemon juice and fresh parsley.
  7. Return the scallops to the skillet and toss to coat with the sauce.
  8. Serve immediately.

10. Stuffed Acorn Squash with Quinoa and Cranberries

Description: A festive and flavorful dish that is perfect for a holiday meal or a cozy night in. The acorn squash is roasted and stuffed with a delicious mixture of quinoa, cranberries, and pecans.

Ingredients:

  • 2 acorn squash, halved and seeded
  • 1 tablespoon olive oil
  • 1 cup cooked quinoa
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 20-25 minutes, or until tender.
  3. While the squash is roasting, prepare the filling. In a medium bowl, combine the cooked quinoa, dried cranberries, pecans, maple syrup, and cinnamon.
  4. Once the squash is tender, flip it over and fill each half with the quinoa mixture.
  5. Return the squash to the oven and bake for another 10-15 minutes, or until the filling is heated through.
  6. Serve hot.

11. One-Pan Roasted Sausage and Veggies

Description: A simple and satisfying one-pan meal that is perfect for a busy weeknight. The combination of sausage, bell peppers, and onions is both flavorful and easy to clean up.

Ingredients:

  • 1 lb gluten-free Italian sausage, sliced
  • 2 bell peppers, sliced
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the sausage, bell peppers, and onion with olive oil, oregano, salt, and pepper. Spread on a large baking sheet.
  3. Roast for 20-25 minutes, or until the sausage is cooked through and the vegetables are tender.
  4. Serve hot.

12. Creamy Mushroom and Spinach Pasta

Description: A creamy and delicious pasta dish that is made with gluten-free pasta and a dairy-free cream sauce. The combination of mushrooms, spinach, and a creamy cashew sauce is both comforting and anti-inflammatory.

Ingredients:

  • 8 oz gluten-free pasta
  • 1 tablespoon olive oil
  • 8 oz mushrooms, sliced
  • 4 cups fresh spinach
  • For the cashew cream sauce:
  • 1 cup raw cashews, soaked in hot water for at least 30 minutes
  • 1/2 cup water
  • 2 tablespoons nutritional yeast
  • 1 clove garlic
  • Salt and pepper to taste

Instructions:

  1. Cook the gluten-free pasta according to package directions.
  2. While the pasta is cooking, make the cashew cream sauce. Drain the soaked cashews and add them to a blender with the water, nutritional yeast, and garlic. Blend until smooth and creamy. Season with salt and pepper.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add the mushrooms and cook until browned.
  5. Stir in the spinach and cook until wilted.
  6. Add the cooked pasta and cashew cream sauce to the skillet. Toss to combine.
  7. Serve hot.

13. Anti-Inflammatory Turmeric Fish Curry

Description: A flavorful and aromatic fish curry that is packed with anti-inflammatory spices. The combination of white fish, coconut milk, and turmeric is both delicious and healthy.

Ingredients:

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon turmeric powder
  • 1 teaspoon cumin
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 lb white fish fillets (e.g., cod, halibut), cut into 1-inch pieces
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Cooked quinoa or brown rice for serving

Instructions:

  1. Heat coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and cook until softened.
  3. Add the garlic and ginger and cook for another minute.
  4. Stir in the turmeric and cumin and cook for another minute until fragrant.
  5. Pour in the coconut milk and bring to a simmer.
  6. Gently add the fish fillets to the curry. Cook for 5-7 minutes, or until the fish is cooked through.
  7. Stir in the lime juice and season with salt and pepper to taste.
  8. Serve hot over cooked quinoa or brown rice.

14. Stuffed Bell Peppers with Ground Turkey and Quinoa

Description: A healthy and satisfying meal that is packed with protein and fiber. Bell peppers are stuffed with a flavorful mixture of ground turkey, quinoa, and vegetables.

Ingredients:

  • 4 bell peppers, halved and seeded
  • 1 lb ground turkey
  • 1 cup cooked quinoa
  • 1/2 cup chopped onion
  • 1/2 cup chopped zucchini
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, cook the ground turkey over medium heat until browned. Drain off any excess fat.
  3. Stir in the cooked quinoa, onion, zucchini, diced tomatoes, and oregano. Season with salt and pepper.
  4. Spoon the turkey and quinoa mixture into the bell pepper halves.
  5. Place the stuffed peppers in a baking dish and add a small amount of water to the bottom of the dish.
  6. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
  7. Serve hot.

15. Ginger-Soy Glazed Salmon with Bok Choy

Description: A quick and easy one-pan meal that is packed with flavor and anti-inflammatory ingredients. The ginger-soy glazed salmon is served with tender bok choy for a healthy and satisfying dinner.

Ingredients:

  • 4 (6 oz) salmon fillets
  • 4 heads baby bok choy, halved
  • For the glaze:
  • 1/4 cup tamari (gluten-free soy sauce)
  • 2 tablespoons maple syrup
  • 1 tablespoon grated ginger
  • 1 clove garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, whisk together the tamari, maple syrup, ginger, and garlic to make the glaze.
  3. Place the salmon fillets and bok choy on a baking sheet lined with parchment paper.
  4. Brush the glaze over the salmon and bok choy.
  5. Bake for 12-15 minutes, or until the salmon is cooked through and the bok choy is tender.
  6. Serve hot.

16. Chicken and Cabbage Stir-Fry

Description: A quick and easy stir-fry that is packed with vegetables and protein. The combination of chicken, cabbage, and a flavorful stir-fry sauce is both delicious and anti-inflammatory.

Ingredients:

  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 1 tablespoon coconut oil
  • 1/2 head cabbage, shredded
  • 1 carrot, julienned
  • 1/2 cup snow peas
  • For the stir-fry sauce:
  • 1/4 cup tamari (gluten-free soy sauce)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated ginger

Instructions:

  1. In a small bowl, whisk together the tamari, rice vinegar, honey or maple syrup, and ginger to make the stir-fry sauce.
  2. Heat coconut oil in a large skillet or wok over medium-high heat.
  3. Add the chicken and cook until browned and cooked through.
  4. Add the cabbage, carrot, and snow peas to the skillet. Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp.
  5. Pour the stir-fry sauce over the chicken and vegetables. Toss to combine and cook for another minute.
  6. Serve hot.

17. Roasted Root Vegetable Medley

Description: A simple and delicious side dish or light dinner that is packed with anti-inflammatory root vegetables. The combination of sweet potatoes, carrots, parsnips, and beets is both colorful and nutritious.

Ingredients:

  • 4 cups mixed root vegetables, chopped (e.g., sweet potatoes, carrots, parsnips, beets)
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh herbs (e.g., rosemary, thyme)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the root vegetables with olive oil, fresh herbs, salt, and pepper. Spread on a large baking sheet.
  3. Roast for 30-40 minutes, or until the vegetables are tender and lightly browned.
  4. Serve hot.

18. Moroccan Chickpea and Vegetable Tagine

Description: A flavorful and aromatic stew that is packed with plant-based protein and anti-inflammatory spices. This Moroccan tagine is a great option for a warm and comforting dinner.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • Pinch of cinnamon
  • Salt and pepper to taste
  • Cooked quinoa or couscous (gluten-free) for serving

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened.
  3. Add the garlic and cook for another minute.
  4. Stir in the chickpeas, diced tomatoes, vegetable broth, and spices. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender and the sauce has thickened.
  5. Season with salt and pepper to taste.
  6. Serve hot over cooked quinoa or gluten-free couscous.

19. Lemon and Herb Roasted Cod with Green Beans

Description: A light and flavorful one-pan meal that is perfect for a healthy dinner. The combination of lemon and herb roasted cod and tender green beans is both delicious and anti-inflammatory.

Ingredients:

  • 4 (6 oz) cod fillets
  • 1 lb green beans, trimmed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh herbs (e.g., parsley, dill)
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the green beans with 1 tablespoon of olive oil, salt, and pepper. Spread on a large baking sheet.
  3. Roast the green beans for 10 minutes.
  4. While the green beans are roasting, prepare the cod. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, fresh herbs, and garlic.
  5. Place the cod fillets on top of the partially roasted green beans. Brush the cod with the lemon herb mixture.
  6. Return the baking sheet to the oven and roast for another 10-12 minutes, or until the cod is cooked through and the green beans are tender.
  7. Serve hot.

20. Vegan Cream of Broccoli Soup

Description: A creamy and delicious soup that is made with a dairy-free cream sauce. The combination of broccoli and a creamy potato-based sauce is both comforting and anti-inflammatory.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups broccoli florets
  • 4 cups vegetable broth
  • 1 large potato, peeled and chopped
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and cook until softened.
  3. Add the garlic and cook for another minute.
  4. Stir in the broccoli, vegetable broth, and potato. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the vegetables are tender.
  5. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.
  6. Season with salt and pepper to taste.
  7. Serve hot.

21. Chicken and Sweet Potato Curry

Description: A flavorful and aromatic curry that is packed with protein and anti-inflammatory spices. The combination of chicken, sweet potatoes, and coconut milk is both delicious and healthy.

Ingredients:

  • 1 tablespoon coconut oil
  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 sweet potatoes, peeled and chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Cooked quinoa or brown rice for serving

Instructions:

  1. Heat coconut oil in a large pot or Dutch oven over medium-high heat.
  2. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
  3. Add the onion to the pot and cook until softened.
  4. Add the garlic and ginger and cook for another minute.
  5. Stir in the red curry paste and cook for another minute until fragrant.
  6. Pour in the coconut milk and bring to a simmer.
  7. Stir in the sweet potatoes. Cook for 10-15 minutes, or until the sweet potatoes are tender.
  8. Return the chicken to the pot and cook for another 5 minutes, or until the chicken is cooked through.
  9. Stir in the lime juice and season with salt and pepper to taste.
  10. Serve hot over cooked quinoa or brown rice.

22. Miso-Glazed Black Cod with Asparagus

Description: A simple and elegant dinner that is packed with flavor and anti-inflammatory ingredients. The miso-glazed black cod is served with tender asparagus for a healthy and satisfying meal.

Ingredients:

  • 4 (6 oz) black cod fillets
  • 1 lb asparagus, trimmed
  • For the glaze:
  • 1/4 cup white miso paste
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 1 tablespoon tamari (gluten-free soy sauce)
  • 1 teaspoon grated ginger

Instructions:

  1. In a small bowl, whisk together the miso paste, mirin, tamari, and ginger to make the glaze.
  2. Place the black cod fillets in a shallow dish and pour the glaze over them. Let marinate for at least 30 minutes.
  3. Preheat oven to 400°F (200°C).
  4. Place the asparagus on a baking sheet and toss with a small amount of olive oil, salt, and pepper.
  5. Place the marinated black cod fillets on the same baking sheet.
  6. Bake for 12-15 minutes, or until the black cod is cooked through and the asparagus is tender.
  7. Serve hot.

23. Vegan Lentil Loaf

Description: A hearty and flavorful vegan meatloaf that is packed with plant-based protein and fiber. This lentil loaf is a great option for a healthy and satisfying dinner.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, grated
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups cooked brown or green lentils
  • 1 cup gluten-free breadcrumbs
  • 1/2 cup chopped walnuts
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • For the glaze:
  • 1/4 cup ketchup (no sugar added)
  • 1 tablespoon maple syrup

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat.
  3. Add the onion, carrots, and celery and cook until softened.
  4. Add the garlic and cook for another minute.
  5. In a large bowl, combine the cooked lentils, breadcrumbs, walnuts, tomato paste, parsley, and thyme. Stir in the cooked vegetables. Season with salt and pepper.
  6. Form the mixture into a loaf shape and place on a baking sheet lined with parchment paper.
  7. In a small bowl, whisk together the ketchup and maple syrup to make the glaze. Brush the glaze over the lentil loaf.
  8. Bake for 40-50 minutes, or until the loaf is firm and cooked through.
  9. Let cool for a few minutes before slicing and serving.

24. One-Pan Lemon Rosemary Chicken and Potatoes

Description: A classic and comforting one-pan meal that is perfect for a cozy night in. The combination of lemon rosemary chicken and roasted potatoes is both flavorful and easy to clean up.

Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 1 1/2 lbs baby potatoes, halved
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 sprigs fresh rosemary
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread on a large baking sheet.
  3. Roast the potatoes for 20 minutes.
  4. While the potatoes are roasting, prepare the chicken. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and garlic.
  5. Place the chicken thighs on top of the partially roasted potatoes. Brush the chicken with the lemon-garlic mixture and top with rosemary sprigs.
  6. Return the baking sheet to the oven and roast for another 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
  7. Serve hot.

25. Anti-Inflammatory Vegetable Soup

Description: A simple and nourishing soup that is packed with a variety of colorful vegetables and anti-inflammatory spices. This vegetable soup is a great way to warm up on a chilly day.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup chopped green beans
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon turmeric powder
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened.
  3. Add the garlic and cook for another minute.
  4. Stir in the vegetable broth, diced tomatoes, green beans, corn, oregano, and turmeric. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
  5. Season with salt and pepper to taste.
  6. Serve hot.

26. Baked Cod with Roasted Red Pepper Sauce

Description: A flavorful and colorful dish that is perfect for a healthy dinner. The baked cod is served with a delicious roasted red pepper sauce for an anti-inflammatory boost.

Ingredients:

  • 4 (6 oz) cod fillets
  • For the roasted red pepper sauce:
  • 1 jar (12 oz) roasted red peppers, drained
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Place the cod fillets on a baking sheet lined with parchment paper. Season with salt and pepper.
  3. Bake for 10-12 minutes, or until the cod is cooked through.
  4. While the cod is baking, make the roasted red pepper sauce. Combine the roasted red peppers, olive oil, red wine vinegar, and garlic in a blender. Blend until smooth. Season with salt and pepper.
  5. Serve the baked cod with the roasted red pepper sauce.

27. Turkey and Kale Stuffed Sweet Potatoes

Description: A healthy and satisfying meal that is packed with protein and nutrients. Sweet potatoes are stuffed with a flavorful mixture of ground turkey and kale.

Ingredients:

  • 4 medium sweet potatoes
  • 1 lb ground turkey
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chopped kale
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Prick the sweet potatoes with a fork and bake for 45-60 minutes, or until tender.
  3. While the sweet potatoes are baking, cook the ground turkey in a large skillet over medium heat until browned. Drain off any excess fat.
  4. Add the onion and garlic to the skillet and cook until softened.
  5. Stir in the kale and cook until wilted.
  6. Season the turkey and kale mixture with smoked paprika, salt, and pepper.
  7. Once the sweet potatoes are cooked, slice them open and stuff with the turkey and kale mixture.
  8. Serve hot.

28. Cauliflower Pizza with Pesto and Veggies

Description: A healthy and delicious gluten-free alternative to traditional pizza. The cauliflower crust is topped with pesto and a variety of colorful vegetables for an anti-inflammatory meal.

Ingredients:

  • 1 head cauliflower, grated
  • 1 egg, beaten
  • 1/4 cup gluten-free almond flour
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup pesto
  • 1 cup mixed chopped vegetables (e.g., bell peppers, onions, mushrooms, olives)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Steam the grated cauliflower for 5-7 minutes, or until tender. Let cool slightly, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
  3. In a medium bowl, combine the cauliflower, egg, almond flour, oregano, salt, and pepper.
  4. Press the cauliflower mixture into a pizza crust shape on a baking sheet lined with parchment paper.
  5. Bake for 15-20 minutes, or until the crust is golden brown and firm.
  6. Spread the pesto over the crust and top with the chopped vegetables.
  7. Bake for another 10-15 minutes, or until the vegetables are tender.
  8. Slice and serve.

29. One-Pot Chicken and Rice with Turmeric

Description: A simple and flavorful one-pot meal that is perfect for a busy weeknight. The combination of chicken, rice, and turmeric is both delicious and anti-inflammatory.

Ingredients:

  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup brown rice, rinsed
  • 2 cups chicken broth
  • 1 teaspoon turmeric powder
  • Salt and pepper to taste
  • 1/2 cup frozen peas

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the chicken and cook until browned on all sides.
  3. Add the onion and garlic and cook until softened.
  4. Stir in the brown rice, chicken broth, and turmeric. Season with salt and pepper.
  5. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-50 minutes, or until the rice is cooked and the liquid is absorbed.
  6. Stir in the frozen peas and let stand for 5 minutes, or until the peas are heated through.
  7. Fluff the rice with a fork and serve hot.

30. Roasted Vegetable Lasagna with Zucchini Noodles

Description: A healthy and delicious gluten-free and low-carb alternative to traditional lasagna. This version is made with zucchini noodles and a variety of roasted vegetables.

Ingredients:

  • 4 medium zucchini, thinly sliced lengthwise
  • 2 cups mixed roasted vegetables (e.g., eggplant, bell peppers, onions)
  • 1 can (15 oz) ricotta cheese (or a dairy-free alternative)
  • 1 egg, beaten
  • 1/4 cup chopped fresh basil
  • Salt and pepper to taste
  • 1 jar (24 oz) marinara sauce

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a medium bowl, combine the ricotta cheese, egg, and basil. Season with salt and pepper.
  3. Spread a thin layer of marinara sauce in the bottom of a baking dish.
  4. Arrange a layer of zucchini noodles over the sauce.
  5. Top with a layer of the ricotta mixture and a layer of roasted vegetables.
  6. Repeat the layers until all the ingredients are used, ending with a layer of marinara sauce on top.
  7. Bake for 25-30 minutes, or until the lasagna is bubbly and heated through.
  8. Let cool for a few minutes before slicing and serving.

31. Anti-Inflammatory Salmon Burgers

Description: A flavorful and healthy alternative to traditional beef burgers. These salmon burgers are packed with omega-3s and anti-inflammatory spices.

Ingredients:

  • 1 lb salmon fillet, skin removed and finely chopped
  • 1/2 cup gluten-free breadcrumbs
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Olive oil for cooking
  • Gluten-free buns and your favorite toppings for serving

Instructions:

  1. In a medium bowl, combine the chopped salmon, breadcrumbs, red onion, dill, lemon juice, and Dijon mustard. Season with salt and pepper.
  2. Form the mixture into four patties.
  3. Heat a lightly oiled skillet over medium heat.
  4. Cook the salmon patties for 3-4 minutes per side, or until golden brown and cooked through.
  5. Serve on gluten-free buns with your favorite toppings.

Related posts:

Autoimmune Diseases vs. Carnivore Diet
Best Overall Herbs and Spices for Your Heart— and Improving Circulation
The Easiest Low-Carb Meal Plan (Free Plan)
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Nick's programs have helped over 50,000 people all over the world. He's been a Holistic Nutritionist and Certified Nutrition Specialist for 20 years. He takes regular diet programs and "healthifies" them turning them into fat-burning metabolism boosting programs. If you want to learn more about health focused fat loss, click "Programs" to learn more!

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