Anti-Inflammatory Eating

Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Ingredients:
For the Cod:
1 pound cod fillets, cut into 4 pieces
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt.. I sent it to whoever sent it Hi

Chicken Zucchini Bake
A hearty and flavorful one-pan dish that combines juicy chicken, tender vegetables, and creamy feta cheese for a satisfying Mediterranean-inspired meal.
Ingredients:
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, sliced into rounds
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- Fresh parsley, chopped (optional)
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Detox Southwest Soup. I lost 11 pounds in 4 weeks by using this soup regularly. I love this quick & easy recipe and it’s a treat for Beginners....

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Mexican Street Corn White Chicken Chili

Ingredients

4 boneless, skinless chicken breasts

1 yellow onion, chopped

1 jalapeno, diced

4 cups Chicken Bone Broth

1.5 cups sour cream

1/2 cup shredded monterey jack cheese, (I used a blend of monterey jack and mild cheddar)

4 cloves of garlic, minced

1/2 tablespoon dried Oregano

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This plant cleans blood, skin, kidneys, liver and pancreas in one stroke. But do it this way.. To keep getting my recipes, you just have to say something... Thank you!

Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Ingredients
For the Crab Cakes:
1 lb lump crab meat, picked over for shells
1 cup Cheddar Bay Biscuit mix (or biscuit mix + 1 tsp garlic powder and 1/2 tsp parsley)
1/2 cup sharp cheddar cheese, shredded
1/4 cup mayonnaise
1 large egg
1 tsp Dijon mustard
1 tsp Old Bay seasoning
1/4 cup green onions, finely chopped
1/4 cup red bell pepper, finely chopped (optional)
2 tbsp fresh parsley, finely chopped
2 tbsp lemon juice
1/4 cup panko breadcrumbs (for coating)
2 tbsp olive oil (for frying)

For the Lemon Butter Drizzle:
4 tbsp unsalted butter, melted
2 tbsp lemon juice
1/2 tsp garlic powder
1/2 tsp parsley flakes

Instructions
1. Prepare the Crab Cake Mixture:
In a large mixing bowl, combine the biscuit mix, shredded cheddar cheese, mayonnaise, egg, Dijon mustard, Old Bay seasoning, green onions, red bell pepper (if using), parsley, and lemon juice.
Gently fold in the crab meat, being careful not to break up the lumps too much.
Form the mixture into 8–10 small patties.

2. Coat the Crab Cakes:
Spread the panko breadcrumbs on a plate.
Lightly press each crab cake into the breadcrumbs, ensuring even coating on both sides.

3. Cook the Crab Cakes:
Heat the olive oil in a large skillet over medium heat.
Cook the crab cakes for 3–4 minutes per side, or until golden brown and crispy.

4. Make the Lemon Butter Drizzle:
In a small bowl, whisk together the melted butter, lemon juice, garlic powder, and parsley flakes.

5. Serve:
Drizzle the warm lemon butter sauce over the crab cakes just before serving.
Garnish with additional parsley and lemon wedges, if desired.

Tips:
Oven Option: Bake the crab cakes on a greased baking sheet at 375°F (190°C) for 15–20 minutes, flipping halfway through.

Parmesan Chicken Piccata Meatballs
INGREDIENTS:
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste

Marinated Butter Beans

Beans & Veggies
1 can (about 14 oz or 400 g) butter beans, drained and rinsed
1/2 small red onion, thinly sliced
1/2 cup (about 20) green olives, chopped
1 jarred roasted red pepper, chopped
6–7 jarred artichoke hearts, halved
1/2 cup fresh dill, minced/loosely packed
1/2 cup fresh parsley, minced loosely packed
1 lemons worth of zest
1 tsp kosher salt, plus more as needed

Spicy Marinade
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tbsp honey or maple syrup
1 clove garlic, finely minced
1 tsp red pepper flakes
1/4 tsp cumin
1/4 tsp cayenne pepper

Add the butter beans, sliced red onion, chopped olives, red pepper, artichoke, dill, parsley, lemon zest, and salt into a large serving bowl. Set aside.

In a saucepan, add the lemon juice, olive oil, honey, garlic, red pepper flakes, cumin, and cayenne pepper. Place on the stovetop, and heat on medium-high heat, whisking occasionally. Once the marinade starts to froth and bubble, take it off the heat.

Pour the marinade over the bowl and toss to combine. Let the marinated beans sit for at least 10 minutes before serving, although 30 minutes is ideal.
Enjoy on toasted sourdough, or just on its own. Store the leftovers in an airtight glass container in the fridge for up to 5 days.

This vegetable soup is like medicine for my stomach! I eat this soup day and night! Healthy!
Ingredients
For the Soup:
1 onion, chopped
Olive oil
2 leeks, chopped
2 stalks of celery, chopped
1 carrot, diced
1 red pepper, diced
1 zucchini, diced
2 potatoes, diced
2 garlic cloves, minced
1 chili pepper, minced (optional, for spice)

Low carb sugar free chocolate covered peanuts 🤤
2 cups of any nuts you like. 1 bag of sugar free morsels.
In a medium bowl melt the morsels in the microwave (bout 1 minute) take out and stir til all melted. Then add the nuts and stir til all covered. Place spoonfuls on parchment paper on pan and put in fridge til firms up. Keep in covered Tupperware. Hubby is diabetic and this does not spike his sugar. And so good!

This broccoli salad is the bomb! This is the one thing I try to always have on hand when doing a low carb diet.1 pound broccoli1 pound baconHalf of 1 red onion2 cups of shredded cheeseFor the dressing:3/4 cup mayo1/2 cup sour cream1/4 cup stevia1 tsp Apple cider vinegar1 tsp salt.