21-Day Arthritis Diet Plan: Nutrition Guide and Recipes to Fight Osteoarthritis Pain and Inflammation
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Managing arthritis inflammation and pain with a diet plan and tasty recipes
Millions of Americans suffer from osteoarthritis, but few understand the link between their diet and their pain and inflammation. The 21-Day Arthritis Diet Plan gives you essential information on the root causes of the condition and high-risk foods to avoid, plus a specialized Mediterranean-style diet plan that’s quick, easy, and delicious.
From Garlic Steak with Warm Spinach Salad to Balsamic-Glazed Pork Tenderloin, this nutritious arthritis diet plan and cookbook can get you on the path to gaining strength and improving your symptoms by eating smarter and healthier every day. It’s not just good for arthritis―it’s also a practical plan for anyone looking to lose weight and feel better.
The 21-Day Arthritis Diet Plan delivers:
- All-in-one―This three-week meal plan includes sample menus, meal prep tips, and shopping lists.
- 75 recipes―Savor lots of delicious dishes designed to ease arthritis symptoms.
- Food facts―Discover helpful information on the best nutrients and daily supplements for managing arthritis.
Get soothing relief from arthritis pain and inflammation―one healthy, tasty recipe at a time.
From the Publisher
BITES FROM THE BOOK:
SHAKSHUKA
OVEN-BAKED CHICKEN AND VEGGIE KEBABS
CHOCOLATE MOUSSE WITH RASPBERRIES
INGREDIENTS:
3/4 cup whole-wheat couscous
3 tablespoons extra-virgin olive oil, divided
3 cups low-sodium vegetable broth, boiling, divided
1 red onion, thinly sliced
1 small eggplant, chopped into 1/2-inch pieces
1 red bell pepper, seeds and ribs removed, chopped
4 garlic cloves, minced
1 (14-ounce) can low-sodium chickpeas, drained
– 1 teaspoon freshly grated ginger
– 1 teaspoon ground cumin
– 1/4 teaspoon ground allspice
– 1/4 teaspoon ground coriander
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly cracked black pepper
SAMPLE RECIPE: MOROCCAN VEGGIE & CHICKPEA COUSCOUS
Serves 4 // Prep Time: 15 Minutes // Cook Time: 15 Minutes
Couscous is a North African staple that’s easy to make—and it’s a delicious grain base for this veggie and chickpea dish.
DIRECTIONS:
1. Put the couscous in a large, heatproof bowl. Add 1 tablespoon of olive oil and toss to coat.
2. Pour 1 1/2 cups of boiling vegetable broth over the top of the couscous. Cover and allow it to sit while you prepare the other ingredients.
3. In a large skillet, heat the remaining 2 tablespoons of olive oil on medium-high until it shimmers.
4. Add the onion, eggplant, and bell pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
5. Add the garlic and cook, stirring constantly, for 30 seconds.
6. Add the remaining 1 1/2 cups of broth and the chickpeas, ginger, cumin, allspice, coriander, salt, and pepper. Bring to a simmer and reduce the heat to medium-low.
7. Cook, stirring, for 5 minutes.
8. Fluff the couscous with a fork, then add to the skillet. Cook, stirring, for 2 minutes more.
