Did you know you can help alleviate joint pain by paying attention to what you eat? It’s true. An anti-inflammatory meal plan may help relieve arthritis and joint pain by reducing inflammation and pain.
Here are 12 types of foods to reduce inflammation and pain:
Fruits: Strawberries, blueberries, raspberries, cherries, cranberries, apples, pomegranates, grapes, oranges, and grapefruit.
Vegetables: Dark leafy greens, carrots, broccoli, onions, cabbage, peas, brussels sprouts, cauliflower, beets, winter squash, red bell peppers, corn, sweet potatoes, bok choy
Legumes: black beans, chickpeas, kidney beans, pinto beans, lima beans, lentils
Whole Grains: Oats, brown rice, whole grain cereals, barley, bulger, farro, millet, sorghum, quinoa.
Nuts and Seeds: Walnuts, almonds, pine nuts, pistachios, chia seeds, hemp, flaxseed.
Fish/Seafood: Herring, salmon, scallops, sardines, anchovies, trout, mackerel, oysters, sea bass, shrimp, tuna
Healthy Fats: Extra virgin olive oil, canola oil, safflower oil, nuts, avocado, fatty fish, avocado oil, sesame seed oil, walnut oil, olives
Spices and Herbs: Turmeric, ginger, garlic, onion, cinnamon, cayenne pepper
Sweets: Dark chocolate, cacao, berries, citrus fruits
Fermented Foods: Sauerkraut, pickles, kimchi, miso, tempeh, kefir, kombucha
Beverages: Water, green tea, oolong tea, red wine (in moderation)
Call (614) 319- 3354 to schedule your free assessment and get started on the path to better health.
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Charred Shrimp, Pesto, & Quinoa Bowls (serves 4)
1/3 cup pesto
2 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
½ tsp salt
¼ tsp black pepper
1 lb peeled and deveined large shrimp, patted dry
4 cups arugula
2 cups cooked quinoa
1 cup cherry tomatoes, halved
1 avocado, diced
- Whisk pesto, balsamic vinegar, oil, salt, and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl, set both bowls aside.
- Heat a large skillet over medium-high heat. Add shrimp and cook, stirring until just cooked through with a slight char, 4-5 minutes. Remove to a plate.
- Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado, and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.