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You’ve probably heard the saying before “food is medicine” – and it’s true!

Well, it can be. Or it can be poison.

Think of it this way…

We are putting something in our bodies that our bodies then have to work to be able to identify and figure out, “what in the world do we do with this?”

If it is filled with rich nutrients, detoxifying antioxidants, and proper nutrition, our digestive systems are able to then use this resource as ENERGY.

If not, it becomes more of a strain on our bodies as our digestive systems try to figure out how to process something that cannot be used for proper energy, leaving you feeling sluggish, bloated, and with a slew of digestive issues.

So we want to ensure that the foods we are eating are properly supporting our bodies because not only are they going to add those beneficial strains of bacteria, but they will support our bodies with the proper energy source to keep us fueled.

Hang with me and I will show you the tastiest and healthiest anti inflammatory recipes that can easily be used for both lunch and dinner!

Anti Inflammatory Diet: What Is It?

Anti inflammatory is not a fad, like so many other diets seem to be these days. 

And that’s what’s so cool about eating anti inflammatory foods – they’re REAL and incredibly healthy for you. 

There’s not going to be a debate in history as to whether or not this is better for you or that (kind of like the carbs versus fats argument) when it comes to anti inflammatory foods.

This is because of how naturally holistic these foods are for our bodies – and how high in nutrients they are, providing us with an incredible source of energy. 

And because these foods are so natural (not artificially concocted in a factory) our digestive systems can break them down with ease.

This allows our gut health to restore itself, and push away the unwanted side effects of an unhealthy gut. 

(And not to mention, ever since I started this, I don’t count my calories and love what I eat and how much I get to eat of it!)

For more information and guidance for an anti inflammatory diet, be sure to check out the following:

Anti Inflammatory Meal Recipes:

1. Smashed Chickpea Avocado Salad Sandwich

  • 15 ounce can chickpeas, rinsed and drained
  • 1 large ripe avocado
  • 2 teaspoons freshly squeezed lemon juice
  • 1/4 cup dried cranberries
  • Sprinkle of sea salt and pepper (to taste – optional)
  • 4 slices of amaranth bread (or naturally gluten free bread)
  • Toppings: Arugula, red onion, and spinach
  1. Using a medium bowl, smash the chickpeas with a fork. 
  2. Add in the avocado, and continue to mash together.
  3. Sprinkle in the lemon, sea salt, pepper, and cranberries.
  4. Refrigerate and serve. (Best after 1-2 days to make sure it’s cold – my grandma used to say “let it marry”)
  5. Once it is married and cold, serve over amaranth or gluten free bread and add your favorite anti-inflammatory toppings!
Kudos to: Ambitious Kitchen 

2. Greek Salad Chicken Wrap

For the Chicken:

  • 2 boneless chicken breasts
  • 1 tablespoon olive oil
  • Sea salt and pepper
  • Dried oregano
  • Lemon pepper

For the Greek Salad:

  • 4 cups romaine, chopped
  • 1/3 cup cherry tomatoes, sliced
  • 1/4 cup red onion
  • 1/2 cup cucumbers, sliced and halved
  • 2 tablespoons kalamata olives
  • 1/3 cup feta cheese
  • Dried oregano
  • Red wine vinegar
  • Olive oil
  • Fresh lemon wedges (optional)
  • Gluten free wraps
  1. Preheat oven to 375 degrees Fahrenheit
  2. Line a baking sheet with foil and coat with 1/2 tablespoon of olive oil.
  3. Place 2 boneless chicken breasts on top, season with sea salt, pepper, dried oregano, and lemon pepper. Drizzle another 1/2 tablespoon of olive oil on top.
  4. Bake for 35-49 minutes or until chicken is cooked. This will make 4 large wraps.
  5. Prepare the salad by placing chopped romaine in a bowl, topping with cherry tomatoes, red onions, cucumbers, olives, and feta cheese.
  6. Sprinkle a bit of dried oregano. Dress with vinegar and olive oil. Add in fresh lemon. Stir and add seasonings/dressing to taste.
  7. To make the wrap, add in 2 tablespoons of hummus per wrap, a handful of chicken, and top with salad. Enjoy!

Kudos to: Nutritious Eats

3. Golden Sun-Dried Tomato Pasta

  • 1/4 cup extra virgin olive oil
  • 1 sweet onion, chopped
  • 6 cloves garlic, minced
  • 1 tablespoon dried basil
  • 2 teaspoon ground turmeric
  • Sea salt and pepper to taste
  • 1 can fire roasted tomatoes
  • 1/2 cup oil packed sun-dried tomatoes
    • Drain the oil and chop
  • 1 tablespoon apple cider vinegar
  • 2 handfuls baby spinach or kale
  • (optional) grated parmesan, pine nuts and seeds
  • 1 (8 ounce) box of gluten free pasta
    • For the healthiest option, I recommend choosing a brown rice or quinoa pasta
  1. Heat the olive oil in a large pot over medium heat
  2. Add in the onion and cook until soft and carmalized (about 5-10 minutes)
  3. Add in garlic, basil, oregano, turmeric, sea salt and pepper
  4. Cook for one minute or until fragrant
  5. Slowly add in tomatoes and juice from the can, crushing the tomatoes with a spoon
  6. Add in the sun-dried tomatoes and vinegar
  7. Simmer the sauce for 10-15 minutes. You can also puree using a blender.
  8. Stir in the spinach and continue to cook for 5 minutes.
  9. To make the pasta, bring a large pot of sea salted water to a boil and boil the pasta to al dente according to the package directions.
  10. Drain and top with sauce. Add in cheese, nuts, and herbs to your liking.

Kudos to: Half Baked Harvest

4. Quinoa Bowls - 3 Ways!


  • 2 cups white quinoa
  • 4 cups water
  1. Add your quinoa and water to a small sauce pan.
  2. Bring the water to a boil and then reduce to simmer.
  3. Cover and allow quinoa to cook for 15 minutes.
  4. Remove the pan from the heat, fluff with a fork, and allow to cool.

Mexican Quinoa Bowls

  • 1 cup cooked quinoa
  • 1/2 cup canned black beans
  • 1/4 cup cooked yellow corn
  • 1/4 cup gluten free salsa
  • 1/4 of an avocado
  • Cilantro for garnish

Superfood Quinoa Bowls

  • 1 cup cooked quinoa
  • 1/2 cup chopped kale
  • 1/4 cup sliced radish
  • 1/4 cup sweet potato
  • 1/4 of an avocado
  • 2 tablespoons spicy lemon dressing
  • Chopped almonds and hemp seeds to garnish

Mediterranean Quinoa Bowls

  • 1 cup cooked quinoa
  • 1/2 cup canned chickpeas
  • 1/4 cup chopped cucumber
  • 1/4 cup chopped cherry tomatoes
  • 1/4 cup chopped olives
  • 1/4 cup chopped parsley
  • Tahini dressing to finish

Kudos to: Simply Quinoa

5. Sesame Zucchini Noodles

For the Noodles:

  • 2 large zucchinis
  • Garlic sesame dressing
  • Sesame seeds to garnish

For the Dressing:

  • 2 tablespoons tahini
  • 2 tablespoon toasted sesame oil
  • Juice of 1 lime (about 1 tablespoon)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • Water as needed to thin
  1. Mix together the dressing ingredients (except the water) until smooth.
  2. Add water (1 tablespoon at a time) and stir until you get a pourable consistency.
  3. Spiralize the zucchini into noodles (a spiralizer is very helpful for this) and add the zucchini noodles to a bowl.
  4. Top with dressing and toss.
  5. Serve and enjoy!

Kudos to: Simply Quinoa

6. Lemon Herb Socca Pizza


  • 1 1/4 cup chickpea flour, also known as garbanzo bean flour
  • 1 1/4 cup cold water
  • 1/4 tsp sea salt and pepper each (to taste)
  • 2 tbsp extra-virgin olive oil or avocado oil, plus more for the pan
  • Optional minced garlic (for the garlic lovers. 1/2 to 1 tsp)
  • 1/2 to 1 tsp seasoning of choice (optional)
  • 10 to 14 inch Pan to heat in oven. The wider the pan, the thinner the crust. (Cast iron works great)

Socca Pizza Toppings:

  • 2 tbsp pesto or vegan homemade pesto
  • Handful of arugula leaves
  • Smoked or buffalo style mozzarella. 4-6 ounces sliced around 1/4 to 1/2 in thick.
  • Sliced lemon
  • Pinch of fresh tarragon or oregano leaves (extra for garnish)
  • Handful of basil  leaves
  • Sea Salt/Pepper to taste
  • Extra peppercorns, seasoning, and herbs to top. Drizzle with extra olive oil before serving if desired.
  1. Mix your chickpea (garbanzo bean) flour, 2 tbsp olive oil, water, and seasonings together in a bowl.
  2. Whisk until smooth. It’s best to let it sit for 15-20 minutes at room temperature.
  3. While the batter is sitting, preheat oven to broil.
  4. Place your pan in the oven to heat for 10 minutes.
  5. While the pan is preheating, prep your topping. Slice the lemon, mozzarella (or cheese of choice), and tear or loosely cut herbs. Set aside.
  6. After 10 minutes in the oven, use gloves to remove pan.
  7. Add 1 tbsp of oil to the pan and swirl it around to coat pan.
  8. Gently pour in chickpea/socca batter. Tilt pan so the batter fills and is even.
  9. Turn oven down to 425 degrees Fahrenheit and place pan back in oven for 5- 8 minutes depending on your oven. Just until the batter is set. If you are using a pan larger in diameter (12-15 inches) the socca crust will cook faster and come out thinner.
  10. Be sure to check at 5 minutes for progress.
  11. Remove from oven.
  12. Spread pesto sauce on top. Then add about 3- 4 slices of cheese (around 3-4 ounces), arugula (or greens of choice).
  13. Place your thinly sliced lemon (no seeds) on top of the cheese.
  14. Next add a couple extra thin slices of your cheese on top the lemon.
  15. Tuck a few fresh herbs; basil and or oregano/tarragon around the cheese and lemon slices. Salt and pepper to taste. 
  16. Place back in oven for 10-15 minutes until cheese is melted and the socca bread is crispy and brown on outside.
  17. Broil for 2-3 minutes if you want extra crispy and chewy flatbread (farinata).
  18. Remove from the oven.
  19. You should be able to slide or use a spatula to place the pizza crust onto a stone or heat safe surface to cool.
  20. Finally, top with extra herbs, peppercorn, and everything seasoning of choice. Drizzle a little of olive oil on top before slicing and serving.

Kudos to: Cotter Crunch

7. White Turkey Chili with Avocado

  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, diced
  • 4 garlic cloves, minced
  • 1 pound ground turkey
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • Sea salt and freshly ground black pepper
  • 4 cups chicken broth
  • One 15-ounce can corn kernels
  • One 15-ounce can white beans
  • 1 avocado, diced

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, 6 to 8 minutes. Add the garlic and continue to cook until fragrant, 1 minute more.

2. Add the turkey and cook until browned and fully cooked, 5 to 7 minutes. Add the cumin, coriander and cayenne, season with salt and pepper, and cook until fragrant, 1 to 2 minutes.

3. Stir in the broth. Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer until good flavor develops, 30 to 35 minutes.

4. Stir in the corn and beans, and simmer for 2 to 3 minutes.

5. To serve, ladle the chili into bowls and top with 1 to 2 tablespoons avocado. Serve immediately.

Kudos to: Pure Wow

8. Broiled Salmon with Spinach

  • 4 ounces fresh wild salmon
  • 1 1/2 tablespoons Dijon mustard
  • 2 tablespoons low sodium soy sauce
  • 1 cup steamed spinach
  • Sea salt and pepper
  1. Preheat broiler.
  2. Spread the top of the salmon with mustard and drizzle with soy sauce.
  3. Place in a baking pan (sprayed with liberally with cooking spray) and broil for 8-10 minutes, or until cooked through.
  4. While the salmon is cooking, steam the spinach.
  5. Top salmon with spinach and season with salt and pepper to taste.

Kudos to: Nutritious Life

9. Baked Turkey Meatballs

  • 1 pound ground turkey
  • ½ cup fresh gluten free breadcrumbs
  • ½ cup fresh grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • ½ tablespoon chopped fresh basil
  • ½ tablespoon chopped fresh oregano
  • 1 large egg, beaten
  • Pinch fresh grated nutmeg
  • 2-3 tablespoons milk (or water)
  1. Preheat your oven to 350 degrees.
  2. Line two baking sheets with parchment paper.
  3. Combine the turkey, breadcrumbs, cheese, herbs, egg, nutmeg, salt and pepper, and milk in a large bowl. You may need to adjust the amount of milk you use based on how dry your bread is, etc. The mixture should be wet enough to stick together, but not loose.
  4. Using a teaspoon (for uniformity) or your hands, roll portions of the meat into approximately 1-inch balls, and drop them onto a baking sheet. You should end up with 25-30 meatballs.
  5. Bake the meatballs for approximately 30 minutes, turning once, so that the meat is cooked through and all sides are lightly browned.

Kudos to: Pain Doctor

10. Provencal Chicken and Rice Casserole

  • 1 cup USA Arborio rice
  • 1/2 cup pitted Nicoise olives
  • 1 clove garlic minced (optional)
  • 1 pint cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon red chili flakes
  • 4 sprigs of fresh oregano thyme or rosemary (or a combination)
  • 1 1/2 cups chicken stock
  • 1 cup white wine
  • Sea salt
  • 1 pound whole chicken thighs
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a large mixing bowl, combine the Arborio rice, olives, garlic, cherry tomatoes, olive oil, chili flakes, oregano, chicken stock, wine and 1/2 teaspoon sea salt.
  3. Fold the ingredients together until well-mixed.
  4. Transfer to a 10-inch oven-proof skillet or a 9 x 13 casserole dish and arrange in an even layer.
  5. Nestle the chicken thighs, skin-side up in the rice mixture and season generously with salt and pepper.
  6. Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed.
  7. Remove from the oven and allow to rest for 5 minutes. Serve warm with a green salad on the side.

Kudos to: Feed Me Phoebe

Looking for More Recipes?

Eating an anti inflammatory diet is the best way to ensure that your body is truly healthy from the inside out!

This means taking care of your gut health – which should be our number one priority when it comes to the health of our bodies. 

If you are interested in join the 21 Day Gut Health Challenge, be sure to check out the link HERE where you will find everything you need to eat an anti inflammatory diet and skyrocket your gut health!

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