TrainersEye Medical Diet System
GLOBAL ANTI-INFLAMMATORY & ARTHRITIS CARE PLAN — MEDITERRANEAN & OMEGA FOCUS
🔥 ~2000 kcal / day
💪 Protein ~90g
🌾 Fiber ~40g
🥑 Fats ~65g
Daily Calories:
Instructions: Select ONE option per meal. This global plant-based and Mediterranean-inspired protocol leverages high-density anthocyanins, polyphenols, and Omega-3 fatty acids to naturally reduce systemic inflammatory markers affecting synovial joints.
| Hydration: Drink 3–4 litres of water daily to maintain optimal synovial fluid viscosity and support continuous metabolic flushing.
| Fats: Strictly avoid processed seed oils. Prioritize Extra Virgin Olive Oil (EVOO) and avocado for their potent oleocanthal content, mimicking the effects of anti-inflammatory medications.
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Meal 1 — Breakfast
7:00 – 9:00 AM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Butter Bean, Seitan & Black Lentil Hash with oyster mushroom, yuzu and pistachioLegume Fibre Base Butter Bean, Seitan & Black Lentil Hash with oyster mushroom, yuzu and pistachio. Measured ingredients for this preparation: butter bean and seitan, black lentil, oyster mushroom, yuzu, and pistachio. The portions are itemised rather than inferred from a combined serving. Additional components measured separately for the method: extra-virgin olive oil. This food-first combination supports variety and is not a treatment for arthritis or inflammation. |
95g cooked butter bean 40g dry black lentil, cooked 7g pistachio 15g plain seitan, diced 3ml extra-virgin olive oil for cooking 80g oyster mushroom, prepared 4g yuzu 30ml water for steaming or pan-cooking 140g cooked butter bean 50g dry black lentil, cooked 8g pistachio 15g plain seitan, diced 5ml extra-virgin olive oil for cooking 120g oyster mushroom, prepared 6g yuzu 45ml water for steaming or pan-cooking 155g cooked butter bean 70g dry black lentil, cooked 11g pistachio 15g plain seitan, diced 7ml extra-virgin olive oil for cooking 160g oyster mushroom, prepared 8g yuzu 60ml water for steaming or pan-cooking |
~370 kcal~500 kcal~625 kcal
P: 25g32g40g
| Fiber: 50g68g85g
| F: 8g11g14g
|
| B | Ricotta Cañihua Bowl with pomegranate, chia seed and nutmegCultured Protein Pair Ricotta Cañihua Bowl with pomegranate, chia seed and nutmeg. The recipe lists its central ingredients: ricotta, cañihua, pomegranate, nutmeg, and chia seed. Every ingredient has its own stated portion; no component is concealed inside a composite measure. This food-first combination supports variety and is not a treatment for arthritis or inflammation. |
90g plain low-fat ricotta 60g dry cañihua, cooked 3g chia seed 80g pomegranate, prepared 0.5g nutmeg 80ml water for cooking the grain, then cooled 135g plain low-fat ricotta 70g dry cañihua, cooked 4g chia seed 120g pomegranate, prepared 0.8g nutmeg 120ml water for cooking the grain, then cooled 175g plain low-fat ricotta 85g dry cañihua, cooked 5g chia seed 160g pomegranate, prepared 1g nutmeg 160ml water for cooking the grain, then cooled |
~380 kcal~505 kcal~630 kcal
P: 20g27g34g
| Fiber: 55g72g90g
| F: 9g12g15g
|
☀️
Meal 2 — Lunch
12:30 – 2:00 PM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Mung Bean, Mycoprotein & Millet Pilaf with kabocha, sage and cobnutLegume Fibre Base Mung Bean, Mycoprotein & Millet Pilaf with kabocha, sage and cobnut. Main components, each measured separately: mung bean and mycoprotein, millet, kabocha, sage, and cobnut. Each quantity is recorded independently, making the composition clear and reproducible. Additional components measured separately for the method: extra-virgin olive oil. This food-first combination supports variety and is not a treatment for arthritis or inflammation. |
125g cooked mung bean 45g dry millet, cooked 8g cobnut 100g plain mycoprotein pieces 1ml extra-virgin olive oil for cooking 80g kabocha, prepared 2g sage 30ml water for steaming or pan-cooking 155g cooked mung bean 60g dry millet, cooked 10g cobnut 135g plain mycoprotein pieces 2ml extra-virgin olive oil for cooking 120g kabocha, prepared 3g sage 45ml water for steaming or pan-cooking 190g cooked mung bean 75g dry millet, cooked 14g cobnut 165g plain mycoprotein pieces 2ml extra-virgin olive oil for cooking 160g kabocha, prepared 4g sage 60ml water for steaming or pan-cooking |
~485 kcal~645 kcal~805 kcal
P: 28g37g46g
| Fiber: 68g90g113g
| F: 11g15g19g
|
| B | Salmon Rye Plate with green papaya, kabosu and tahiniFood-Based Omega-3 Salmon Rye Plate with green papaya, kabosu and tahini. The ingredient breakdown is specific to this dish: salmon, rye, green papaya, kabosu, and tahini. The produce, seasoning, fat, protein source and carbohydrate component remain visible as separate entries. Additional components measured separately for the method: extra-virgin olive oil. This food-first combination supports variety and is not a treatment for arthritis or inflammation. |
60g cooked wild salmon fillet 85g dry rye, cooked 6g tahini 3ml extra-virgin olive oil for cooking 80g green papaya, prepared 4g kabosu 30ml water for steaming or pan-cooking 80g cooked wild salmon fillet 110g dry rye, cooked 11g tahini 3ml extra-virgin olive oil for cooking 120g green papaya, prepared 6g kabosu 45ml water for steaming or pan-cooking 105g cooked wild salmon fillet 135g dry rye, cooked 13g tahini 4ml extra-virgin olive oil for cooking 160g green papaya, prepared 8g kabosu 60ml water for steaming or pan-cooking |
~485 kcal~645 kcal~810 kcal
P: 26g35g44g
| Fiber: 70g93g116g
| F: 11g15g19g
|
🍵
Meal 3 — Evening Snack
4:30 – 5:30 PM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Kefir Wild Rice Glass with passionfruit, pistachio and sumacCultured Protein Pair Kefir Wild Rice Glass with passionfruit, pistachio and sumac. Its measured culinary base comprises kefir, wild rice, passionfruit, sumac, and pistachio. The portions are itemised rather than inferred from a combined serving. This food-first combination supports variety and is not a treatment for arthritis or inflammation. |
55g plain strained kefir 15g dry wild rice, simmered 13g pistachio 60g passionfruit, prepared 0.5g sumac 80ml water for cooking the grain, then cooled 75g plain strained kefir 15g dry wild rice, simmered 17g pistachio 90g passionfruit, prepared 0.8g sumac 120ml water for cooking the grain, then cooled 100g plain strained kefir 20g dry wild rice, simmered 20g pistachio 120g passionfruit, prepared 1g sumac 160ml water for cooking the grain, then cooled |
~225 kcal~295 kcal~370 kcal
P: 11g14g18g
| Fiber: 30g40g50g
| F: 7g9g11g
|
| B | Butter Bean, Mycoprotein & Amaranth Tartlet with watercress, tarragon and walnutLegume Fibre Base Butter Bean, Mycoprotein & Amaranth Tartlet with watercress, tarragon and walnut. The preparation is built from separately portioned butter bean and mycoprotein, amaranth, watercress, tarragon, and walnut. Every ingredient has its own stated portion; no component is concealed inside a composite measure. Additional components measured separately for the method: extra-virgin olive oil. This food-first combination supports variety and is not a treatment for arthritis or inflammation. |
85g cooked butter bean 10g dry amaranth, finely milled 5g walnut 15g plain mycoprotein pieces 2ml extra-virgin olive oil for cooking 60g watercress, prepared 2g tarragon 45ml water for the batter or dough 110g cooked butter bean 15g dry amaranth, finely milled 7g walnut 20g plain mycoprotein pieces 2ml extra-virgin olive oil for cooking 90g watercress, prepared 3g tarragon 70ml water for the batter or dough 130g cooked butter bean 20g dry amaranth, finely milled 9g walnut 25g plain mycoprotein pieces 2ml extra-virgin olive oil for cooking 120g watercress, prepared 4g tarragon 95ml water for the batter or dough |
~225 kcal~295 kcal~370 kcal
P: 12g16g20g
| Fiber: 28g38g48g
| F: 7g9g11g
|
🌙
Meal 4 — Dinner
7:30 – 9:00 PM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Arctic Char Job's Tears Pottage with daikon, tamarind and pecan oilFood-Based Omega-3 Arctic Char Job's Tears Pottage with daikon, tamarind and pecan oil. The stated recipe centres on arctic char, job's tears, daikon, tamarind, and pecan oil. Each quantity is recorded independently, making the composition clear and reproducible. This food-first combination supports variety and is not a treatment for arthritis or inflammation. |
85g cooked Arctic char fillet 65g dry job's tears, cooked 2ml pecan oil 80g daikon, prepared 4g tamarind 160ml unsalted vegetable stock 110g cooked Arctic char fillet 90g dry job's tears, cooked 2ml pecan oil 120g daikon, prepared 6g tamarind 230ml unsalted vegetable stock 140g cooked Arctic char fillet 115g dry job's tears, cooked 2ml pecan oil 160g daikon, prepared 8g tamarind 300ml unsalted vegetable stock |
~420 kcal~555 kcal~695 kcal
P: 30g40g50g
| Fiber: 52g70g88g
| F: 10g13g16g
|
| B | Mung Bean, Calcium-Set Tofu & Farro Plate with artichoke, epazote and rapeseed oilLegume Fibre Base Mung Bean, Calcium-Set Tofu & Farro Plate with artichoke, epazote and rapeseed oil. For a reproducible preparation, the core ingredients are mung bean and calcium-set tofu, farro, artichoke, epazote, and rapeseed oil. The produce, seasoning, fat, protein source and carbohydrate component remain visible as separate entries. This food-first combination supports variety and is not a treatment for arthritis or inflammation. |
105g cooked mung bean 40g dry farro, cooked 5ml rapeseed oil 90g low-fat calcium-set tofu, diced 80g artichoke, prepared 0.5g epazote 30ml water for steaming or pan-cooking 160g cooked mung bean 45g dry farro, cooked 8ml rapeseed oil 110g low-fat calcium-set tofu, diced 120g artichoke, prepared 0.8g epazote 45ml water for steaming or pan-cooking 165g cooked mung bean 65g dry farro, cooked 9ml rapeseed oil 150g low-fat calcium-set tofu, diced 160g artichoke, prepared 1g epazote 60ml water for steaming or pan-cooking |
~420 kcal~555 kcal~690 kcal
P: 28g37g47g
| Fiber: 54g72g90g
| F: 10g13g16g
|