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You can get one of these delicious meals on your dinner table in just 15 minutes or less. From veggie-packed wraps to roasted seafood plates, these flavorful,anti-inflammatorydishes are packed withnutrient-dense foodslike leafy greens, berries and vitamin D-rich eggs and seafood. These ingredients can help you combat pesky symptoms of inflammation likemental fog, joint stiffness and muscle aches. Plus, each dish is made with lower amounts of calories, carbs, saturated fat and sodium to fit adiabetes-appropriate eating pattern. Recipes like our Vegetarian Niçoise Salad and Braised Lentils & Kale with Fried Eggs are easy, mouthwatering mains that can help you feel your best.
01of 11Vegetarian Niçoise SaladThis vegetarian take on a traditional Niçoise salad omits the fish and piles on plenty of vegetables.View Recipe
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Vegetarian Niçoise Salad
This vegetarian take on a traditional Niçoise salad omits the fish and piles on plenty of vegetables.
View Recipe
02of 11Anti-Inflammatory Beet & Avocado WrapPhotographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell RoysterPacked with fiber and monounsaturated fats, avocados areone of the best foods to eat to fight inflammation. Combined with beets, which contain their own inflammation-fighting phytochemicals, you’ll get a lunch that packs a healthy punch. The tahini-lemon mixture adds brightness and a nutty flavor to the wrap. To julienne beets, cut them into thin rounds, then slice the rounds into matchsticks. Or to save time, simply grate the beets on the largest holes of a box grater.View Recipe
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Anti-Inflammatory Beet & Avocado Wrap
Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell Royster
Packed with fiber and monounsaturated fats, avocados areone of the best foods to eat to fight inflammation. Combined with beets, which contain their own inflammation-fighting phytochemicals, you’ll get a lunch that packs a healthy punch. The tahini-lemon mixture adds brightness and a nutty flavor to the wrap. To julienne beets, cut them into thin rounds, then slice the rounds into matchsticks. Or to save time, simply grate the beets on the largest holes of a box grater.
03of 115-Ingredient Miso-Glazed SalmonPhotographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterThis miso-glazed salmon is quick but jam-packed with flavor thanks to red miso, which has a stronger, more distinct flavor than sweet miso. You can easily double the recipe when serving guests without tacking on additional time. Serve with steamed broccolini and a side of brown rice.View Recipe
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5-Ingredient Miso-Glazed Salmon
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
This miso-glazed salmon is quick but jam-packed with flavor thanks to red miso, which has a stronger, more distinct flavor than sweet miso. You can easily double the recipe when serving guests without tacking on additional time. Serve with steamed broccolini and a side of brown rice.
04of 11Strawberry Spinach Salad with Avocado & WalnutsServe this summery strawberry spinach salad alongside soup or a half sandwich, or top with grilled chicken or roasted salmon for a complete and easy healthy meal.View Recipe
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Strawberry Spinach Salad with Avocado & Walnuts
Serve this summery strawberry spinach salad alongside soup or a half sandwich, or top with grilled chicken or roasted salmon for a complete and easy healthy meal.
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Arugula & Cucumber Salad with Tuna
06of 11Braised Lentils & Kale with Fried EggsPhotographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterThese braised lentils are cooked with tender kale and bathed in a fire-roasted tomato broth with an egg on top to pack in the protein. Microwaveable lentils need just a short time in the pan to finish cooking. If you have cooked or canned lentils on hand, you can use them in their place, but you may have to shave a few minutes off the cooking time so they don’t get too soft. We like how the soft, runny yolk coats the dish. If you want a harder yolk, cover the pan and add 2 or 3 minutes to the cooking time.View Recipe
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Braised Lentils & Kale with Fried Eggs
These braised lentils are cooked with tender kale and bathed in a fire-roasted tomato broth with an egg on top to pack in the protein. Microwaveable lentils need just a short time in the pan to finish cooking. If you have cooked or canned lentils on hand, you can use them in their place, but you may have to shave a few minutes off the cooking time so they don’t get too soft. We like how the soft, runny yolk coats the dish. If you want a harder yolk, cover the pan and add 2 or 3 minutes to the cooking time.
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Vegan Superfood Grain Bowls
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
08of 11Salmon-Stuffed AvocadosCanned salmon is a valuable pantry staple and a practical way to include heart-healthy, omega-3-rich fish in your diet. Here, we combine it with avocados in an easy no-cook meal.View Recipe
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Salmon-Stuffed Avocados
Canned salmon is a valuable pantry staple and a practical way to include heart-healthy, omega-3-rich fish in your diet. Here, we combine it with avocados in an easy no-cook meal.
09of 11Chopped Chicken & Sweet Potato SaladThis easy salad recipe allows for a wonderful use of leftover cooked chicken. Look for escarole in the produce section near the leafy greens; if you can’t find it, you can use romaine instead.View Recipe
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Chopped Chicken & Sweet Potato Salad
This easy salad recipe allows for a wonderful use of leftover cooked chicken. Look for escarole in the produce section near the leafy greens; if you can’t find it, you can use romaine instead.
10of 11Chopped Salad with Sriracha Tofu & Peanut DressingPrep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix as a base. Because this salad mix is hearty, you can dress these bowls up to 24 hours before serving to allow the flavors in this healthy chopped salad to marry. If you can’t find a hearty mix, go with broccoli slaw or shredded Brussels sprouts.View Recipe
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Chopped Salad with Sriracha Tofu & Peanut Dressing
Prep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix as a base. Because this salad mix is hearty, you can dress these bowls up to 24 hours before serving to allow the flavors in this healthy chopped salad to marry. If you can’t find a hearty mix, go with broccoli slaw or shredded Brussels sprouts.
11of 113-Ingredient Salmon & Veggie SandwichPhotographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph WanekThis 3-ingredient salmon sandwich recipe is a great way to use up leftover cooked veggies and salmon (you can also use canned salmon). Pulling out the insides of the bread makes a nice pocket for the filling. Use those bread pieces to make breadcrumbs or croutons.View Recipe
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3-Ingredient Salmon & Veggie Sandwich
Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
This 3-ingredient salmon sandwich recipe is a great way to use up leftover cooked veggies and salmon (you can also use canned salmon). Pulling out the insides of the bread makes a nice pocket for the filling. Use those bread pieces to make breadcrumbs or croutons.
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