Wednesday, March 1, 2017

Anti-Inflammatory Recipe of the Week

In September of 2015 I started Dr. Weil's Anti-Inflammatory Diet after being diagnosed with Stage 4 Endometriosis.  I share a new recipe each week to help those who may need to modify their eating habits to better their health. 
Food is medicine - You are what you eat 

What is the Anti-Inflammatory Diet?
You can find out more about this diet plan by following these links:
Dr. Weil's Anti-Inflammatory Food Pyramid

Essentially I became a mostly fish eating vegetarian.  I cut out all caffeine, gluten, dairy, sugar, and processed soy.  That really doesn't leave a whole lot left when it comes to food options, really.  That's why I want to highlight one recipe each week that I've made and LOVE.

This recipe is by Shannon Leparski of The Glowing Fridge and it's one of my all time favorites.  I consume this in copious amounts in the summer.  I've brought it to family parties and holiday celebrations as a nice side for normal eaters to partake in, and it doubles as my main dish meal (always bring something you can eat to events - always!).

Doesn't that look amazing?!

Here is the link to the recipe - Spicy Kale and Quinoa Black Bean Salad.  

Now, how does this work as my main dish?
Protein and Fiber, that's how!  So filling, and so, so good.

I do want to mention that this recipe calls for maple syrup.  Please, use the real stuff.  


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