Fire Fighting

Everyone in my family is flaming.


That’s not right.

Everyone in my family is inflamed. 

Arthritis, IBS, bone pain, joint pain, headaches, allergies.

And that’s just my sister.

Rumor has it you can fight inflammation with an anti-inflamatory diet.

It was like the ultimate challenge when my sister asked me to help her come up with some meal ideas for her anti-inflammatory and anti-allergen diet.

Ok, she didn’t ask.

I practically tripped over my oven mitts begging her to let me meal plan for her.

Her diet requirements include:

No meat, eggs, dairy, white fish, nuts, gluten, wheat, rye, corn, citrus fruit, apples, bananas, tomatoes, spinach, lettuce, paprika, coffee, and processed foods. 

It seems limiting but there are actually a ton of foods she can eat.

Flameless foods like brown rice, oatmeal, quinoa, tofu, kale, broccoli, peppers, onions, squash, sweet potatoes, beans, seeds, lentils, beans, peas, olive oil, and canola oil. 

Yeah, yeah, yeah.

All healthy things.

That are delicious when you know how to cook them.

I was so excited.

That is until she told me the rest of her own personal criteria.

1. No creamy food.

2. No thick food.

3. No mushy food.

4. No oatmeal

5. Nothing that needs a lot of prep work.

6. Nothing that takes too long to cook.

7. Nothing that takes food too far away from its original form.

8. Absolutely no oatmeal.

Seriously, what is it with this girl and textures?

I’ve had migraines that hurt less than my head hurt after she got done with that list.

I was so excited.

Here’s the fastest, non-creamiest, un-mushiest, sans oatmeal, flameless, and allergy free meal I could come up with.


Mediterranean Roasted Red Pepper and Artichoke Salad 

1 (14 oz.) can artichoke hearts

1 ( 12 oz.) jar roasted red peppers

12 pitted Kalamata olives

1 tablespoon balsamic vinegar

2 teaspoons olive oil

2 teaspoons Italian Seasoning

1 bunch fresh basil (about 1/2 cup)

salt + pepper to taste

1 (15 oz) can cannellini beans, drained and rinsed (optional)

Drain artichoke and roasted red pepper.

Add to a medium sized bowl.

Add olives.

Add balsamic vinegar, olive oil, Italian seasoning, and chopped basil.

Add cannelini beans if using.

And you are using them.

Be not afraid! Cannellini beans are just white kidney beans. If you don’t like cannellini, you could substitute any bean or even lentils.

Gently toss everything together.

Add salt and pepper to taste.

Best served room temperature or cold.

But very tasty warmed through.



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