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 | Pinto Bean, Calcium-Set Tofu & Navy Bean Bake with lotus stem, cilantro and rapeseed oilLegume Fibre Base Pinto Bean, Calcium-Set Tofu & Navy Bean Bake with lotus stem, cilantro and rapeseed oil. Measured ingredients for this preparation: pinto bean and calcium-set tofu, navy bean, lotus stem, cilantro, and rapeseed 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. |
95g cooked pinto bean 30g dry navy bean, cooked 7ml rapeseed oil 25g low-fat calcium-set tofu, diced 80g lotus stem, prepared 2g cilantro 30ml water for steaming or pan-cooking 125g cooked pinto bean 35g dry navy bean, cooked 8ml rapeseed oil 40g low-fat calcium-set tofu, diced 120g lotus stem, prepared 3g cilantro 45ml water for steaming or pan-cooking 125g cooked pinto bean 50g dry navy bean, cooked 10ml rapeseed oil 60g low-fat calcium-set tofu, diced 160g lotus stem, prepared 4g cilantro 60ml water for steaming or pan-cooking |
~380 kcal~495 kcal~625 kcal
P: 21g28g35g
| Fiber: 56g73g92g
| F: 8g10g13g
|
| B | Strained Yoghurt Sorghum Bowl with kiwi, cashew and vanillaCultured Protein Pair Strained Yoghurt Sorghum Bowl with kiwi, cashew and vanilla. The recipe lists its central ingredients: strained yoghurt, sorghum, kiwi, vanilla, and cashew. 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. |
170g plain low-fat strained yoghurt 40g dry sorghum, cooked 13g cashew 80g kiwi, prepared 0.5g vanilla 80ml water for cooking the grain, then cooled 225g plain low-fat strained yoghurt 50g dry sorghum, cooked 18g cashew 120g kiwi, prepared 0.8g vanilla 120ml water for cooking the grain, then cooled 250g plain low-fat strained yoghurt 65g dry sorghum, cooked 25g cashew 160g kiwi, prepared 1g vanilla 160ml water for cooking the grain, then cooled |
~375 kcal~505 kcal~630 kcal
P: 24g32g40g
| Fiber: 52g69g86g
| F: 8g11g14g
|
☀️
Meal 2 — Lunch
12:30 – 2:00 PM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Yellow Split Pea, Seitan & Barley Salad with napa cabbage, black pepper and flaxseedLegume Fibre Base Yellow Split Pea, Seitan & Barley Salad with napa cabbage, black pepper and flaxseed. Main components, each measured separately: yellow split pea and seitan, barley, napa cabbage, black pepper, and flaxseed. 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. |
100g cooked yellow split pea 40g dry barley, cooked 10g flaxseed 60g plain seitan, diced 4ml extra-virgin olive oil for cooking 80g napa cabbage, prepared 0.5g black pepper 30ml water for steaming or pan-cooking 130g cooked yellow split pea 55g dry barley, cooked 15g flaxseed 75g plain seitan, diced 5ml extra-virgin olive oil for cooking 120g napa cabbage, prepared 0.8g black pepper 45ml water for steaming or pan-cooking 160g cooked yellow split pea 70g dry barley, cooked 15g flaxseed 95g plain seitan, diced 9ml extra-virgin olive oil for cooking 160g napa cabbage, prepared 1g black pepper 60ml water for steaming or pan-cooking |
~480 kcal~640 kcal~800 kcal
P: 31g41g51g
| Fiber: 64g85g106g
| F: 11g15g19g
|
| B | Arctic Char Finger Millet Bake with bok choy, fresh ginger and pistachio pasteFood-Based Omega-3 Arctic Char Finger Millet Bake with bok choy, fresh ginger and pistachio paste. The ingredient breakdown is specific to this dish: arctic char, finger millet, bok choy, fresh ginger, and pistachio paste. 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. |
80g cooked Arctic char fillet 85g dry finger millet, cooked 6g pistachio paste 3ml extra-virgin olive oil for cooking 80g bok choy, prepared 2g fresh ginger 30ml water for steaming or pan-cooking 105g cooked Arctic char fillet 115g dry finger millet, cooked 8g pistachio paste 4ml extra-virgin olive oil for cooking 120g bok choy, prepared 3g fresh ginger 45ml water for steaming or pan-cooking 130g cooked Arctic char fillet 140g dry finger millet, cooked 12g pistachio paste 4ml extra-virgin olive oil for cooking 160g bok choy, prepared 4g fresh ginger 60ml water for steaming or pan-cooking |
~480 kcal~640 kcal~800 kcal
P: 27g36g45g
| Fiber: 66g88g110g
| F: 12g16g20g
|
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Meal 3 — Evening Snack
4:30 – 5:30 PM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Strained Yoghurt Buckwheat Glass with tamarillo, walnut and masticCultured Protein Pair Strained Yoghurt Buckwheat Glass with tamarillo, walnut and mastic. Its measured culinary base comprises strained yoghurt, buckwheat, tamarillo, mastic, and walnut. 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. |
100g plain low-fat strained yoghurt 20g dry buckwheat, simmered 9g walnut 60g tamarillo, prepared 0.5g mastic 80ml water for cooking the grain, then cooled 125g plain low-fat strained yoghurt 30g dry buckwheat, simmered 11g walnut 90g tamarillo, prepared 0.8g mastic 120ml water for cooking the grain, then cooled 170g plain low-fat strained yoghurt 35g dry buckwheat, simmered 13g walnut 120g tamarillo, prepared 1g mastic 160ml water for cooking the grain, then cooled |
~225 kcal~295 kcal~370 kcal
P: 14g19g24g
| Fiber: 26g35g44g
| F: 7g9g11g
|
| B | Flageolet Bean, Seitan & Pearl Barley Bite with napa cabbage, shiso and chia seedLegume Fibre Base Flageolet Bean, Seitan & Pearl Barley Bite with napa cabbage, shiso and chia seed. The preparation is built from separately portioned flageolet bean and seitan, pearl barley, napa cabbage, shiso, and chia seed. 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. |
25g cooked flageolet bean 25g dry pearl barley, cooked 6g chia seed 10g plain seitan, diced 4ml extra-virgin olive oil for cooking 60g napa cabbage, prepared 2g shiso 30ml water for steaming or pan-cooking 45g cooked flageolet bean 30g dry pearl barley, cooked 8g chia seed 10g plain seitan, diced 5ml extra-virgin olive oil for cooking 90g napa cabbage, prepared 3g shiso 45ml water for steaming or pan-cooking 50g cooked flageolet bean 40g dry pearl barley, cooked 10g chia seed 10g plain seitan, diced 7ml extra-virgin olive oil for cooking 120g napa cabbage, prepared 4g shiso 60ml water for steaming or pan-cooking |
~225 kcal~295 kcal~365 kcal
P: 10g13g16g
| Fiber: 30g40g50g
| F: 7g9g11g
|
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Meal 4 — Dinner
7:30 – 9:00 PM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Arctic Char Maize Supper with artichoke, turmeric and peanutFood-Based Omega-3 Arctic Char Maize Supper with artichoke, turmeric and peanut. The stated recipe centres on arctic char, maize, artichoke, turmeric, and peanut. 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. |
105g cooked Arctic char fillet 55g dry maize, cooked 2g peanut 1ml extra-virgin olive oil for cooking 80g artichoke, prepared 0.5g turmeric 30ml water for steaming or pan-cooking 140g cooked Arctic char fillet 75g dry maize, cooked 2g peanut 1ml extra-virgin olive oil for cooking 120g artichoke, prepared 0.8g turmeric 45ml water for steaming or pan-cooking 175g cooked Arctic char fillet 95g dry maize, cooked 2g peanut 1ml extra-virgin olive oil for cooking 160g artichoke, prepared 1g turmeric 60ml water for steaming or pan-cooking |
~415 kcal~550 kcal~685 kcal
P: 33g44g55g
| Fiber: 48g64g80g
| F: 10g13g16g
|
| B | Brown Lentil, Mycoprotein & Barley Bake with chinese broccoli, kabosu and macadamiaLegume Fibre Base Brown Lentil, Mycoprotein & Barley Bake with chinese broccoli, kabosu and macadamia. For a reproducible preparation, the core ingredients are brown lentil and mycoprotein, barley, chinese broccoli, kabosu, and macadamia. 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. |
120g cooked brown lentil 30g dry barley, cooked 4g macadamia 100g plain mycoprotein pieces 2ml extra-virgin olive oil for cooking 80g chinese broccoli, prepared 4g kabosu 30ml water for steaming or pan-cooking 160g cooked brown lentil 40g dry barley, cooked 6g macadamia 135g plain mycoprotein pieces 2ml extra-virgin olive oil for cooking 120g chinese broccoli, prepared 6g kabosu 45ml water for steaming or pan-cooking 200g cooked brown lentil 50g dry barley, cooked 7g macadamia 170g plain mycoprotein pieces 3ml extra-virgin olive oil for cooking 160g chinese broccoli, prepared 8g kabosu 60ml water for steaming or pan-cooking |
~410 kcal~550 kcal~685 kcal
P: 29g39g49g
| Fiber: 53g71g89g
| F: 9g12g15g
|