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 | Carlin Pea, Calcium-Set Tofu & Quinoa Toast with green papaya, black pepper and ground linseedLegume Fibre Base Carlin Pea, Calcium-Set Tofu & Quinoa Toast with green papaya, black pepper and ground linseed. Measured ingredients for this preparation: carlin pea and calcium-set tofu, quinoa, green papaya, black pepper, and ground linseed. 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. |
110g cooked carlin pea 40g dry quinoa, milled and baked as toast 7g ground linseed 25g low-fat calcium-set tofu, diced 1ml extra-virgin olive oil for cooking 80g green papaya, prepared 0.5g black pepper 45ml water for the batter or dough 135g cooked carlin pea 55g dry quinoa, milled and baked as toast 8g ground linseed 35g low-fat calcium-set tofu, diced 1ml extra-virgin olive oil for cooking 120g green papaya, prepared 0.8g black pepper 70ml water for the batter or dough 155g cooked carlin pea 70g dry quinoa, milled and baked as toast 11g ground linseed 50g low-fat calcium-set tofu, diced 1ml extra-virgin olive oil for cooking 160g green papaya, prepared 1g black pepper 95ml water for the batter or dough |
~380 kcal~495 kcal~625 kcal
P: 21g28g35g
| Fiber: 56g73g92g
| F: 8g10g13g
|
| B | Skyr Amaranth Bowl with guava, shelled hemp and vanillaCultured Protein Pair Skyr Amaranth Bowl with guava, shelled hemp and vanilla. The recipe lists its central ingredients: skyr, amaranth, guava, vanilla, and shelled hemp. 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. |
130g plain skyr 55g dry amaranth, cooked 7g shelled hemp 80g guava, prepared 0.5g vanilla 80ml water for cooking the grain, then cooled 160g plain skyr 70g dry amaranth, cooked 11g shelled hemp 120g guava, prepared 0.8g vanilla 120ml water for cooking the grain, then cooled 200g plain skyr 85g dry amaranth, cooked 15g shelled hemp 160g guava, 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 | Chickpea, Seitan & Job's Tears Casserole with watercress, fresh ginger and almondLegume Fibre Base Chickpea, Seitan & Job's Tears Casserole with watercress, fresh ginger and almond. Main components, each measured separately: chickpea and seitan, job's tears, watercress, fresh ginger, and almond. 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. |
95g cooked chickpea 40g dry job's tears, cooked 6g almond 60g plain seitan, diced 2ml extra-virgin olive oil for cooking 80g watercress, prepared 2g fresh ginger 30ml water for steaming or pan-cooking 120g cooked chickpea 55g dry job's tears, cooked 8g almond 80g plain seitan, diced 3ml extra-virgin olive oil for cooking 120g watercress, prepared 3g fresh ginger 45ml water for steaming or pan-cooking 140g cooked chickpea 70g dry job's tears, cooked 13g almond 95g plain seitan, diced 3ml extra-virgin olive oil for cooking 160g watercress, prepared 4g fresh ginger 60ml water for steaming or pan-cooking |
~480 kcal~640 kcal~800 kcal
P: 31g41g51g
| Fiber: 64g85g106g
| F: 11g15g19g
|
| B | Trout Rye Traybake with daikon, fennel frond and nigella seedFood-Based Omega-3 Trout Rye Traybake with daikon, fennel frond and nigella seed. The ingredient breakdown is specific to this dish: trout, rye, daikon, fennel frond, and nigella seed. 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. |
70g cooked rainbow trout fillet 80g dry rye, cooked 4g nigella seed 7ml extra-virgin olive oil for cooking 80g daikon, prepared 2g fennel frond 30ml water for steaming or pan-cooking 95g cooked rainbow trout fillet 105g dry rye, cooked 5g nigella seed 9ml extra-virgin olive oil for cooking 120g daikon, prepared 3g fennel frond 45ml water for steaming or pan-cooking 120g cooked rainbow trout fillet 130g dry rye, cooked 6g nigella seed 11ml extra-virgin olive oil for cooking 160g daikon, prepared 4g fennel frond 60ml water for steaming or pan-cooking |
~480 kcal~640 kcal~800 kcal
P: 27g36g45g
| Fiber: 66g88g110g
| F: 12g16g20g
|
🍵
Meal 3 — Evening Snack
4:30 – 5:30 PM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Skyr Oat Glass with cherimoya, flaxseed and allspiceCultured Protein Pair Skyr Oat Glass with cherimoya, flaxseed and allspice. Its measured culinary base comprises skyr, oat, cherimoya, allspice, and flaxseed. 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. |
85g plain skyr 10g dry oat, simmered 14g flaxseed 60g cherimoya, prepared 0.5g allspice 80ml water for cooking the grain, then cooled 110g plain skyr 15g dry oat, simmered 18g flaxseed 90g cherimoya, prepared 0.8g allspice 120ml water for cooking the grain, then cooled 150g plain skyr 15g dry oat, simmered 22g flaxseed 120g cherimoya, prepared 1g allspice 160ml water for cooking the grain, then cooled |
~225 kcal~295 kcal~370 kcal
P: 14g19g24g
| Fiber: 26g35g44g
| F: 7g9g11g
|
| B | Carlin Pea, Seitan & Sorghum Bowl with chayote, turmeric and sesameLegume Fibre Base Carlin Pea, Seitan & Sorghum Bowl with chayote, turmeric and sesame. The preparation is built from separately portioned carlin pea and seitan, sorghum, chayote, turmeric, and sesame. 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. |
50g cooked carlin pea 20g dry sorghum, cooked 3g sesame 10g plain seitan, diced 4ml extra-virgin olive oil for cooking 60g chayote, prepared 0.5g turmeric 30ml water for steaming or pan-cooking 65g cooked carlin pea 25g dry sorghum, cooked 7g sesame 10g plain seitan, diced 4ml extra-virgin olive oil for cooking 90g chayote, prepared 0.8g turmeric 45ml water for steaming or pan-cooking 85g cooked carlin pea 30g dry sorghum, cooked 10g sesame 10g plain seitan, diced 4ml extra-virgin olive oil for cooking 120g chayote, prepared 1g turmeric 60ml water for steaming or pan-cooking |
~225 kcal~295 kcal~365 kcal
P: 10g13g16g
| Fiber: 30g40g50g
| F: 7g9g11g
|
🌙
Meal 4 — Dinner
7:30 – 9:00 PM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Trout Spelt Bowl with radicchio, coriander leaf and cobnutFood-Based Omega-3 Trout Spelt Bowl with radicchio, coriander leaf and cobnut. The stated recipe centres on trout, spelt, radicchio, coriander leaf, and cobnut. 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. |
90g cooked rainbow trout fillet 65g dry spelt, cooked 2g cobnut 3ml extra-virgin olive oil for cooking 80g radicchio, prepared 2g coriander leaf 30ml water for steaming or pan-cooking 120g cooked rainbow trout fillet 85g dry spelt, cooked 2g cobnut 4ml extra-virgin olive oil for cooking 120g radicchio, prepared 3g coriander leaf 45ml water for steaming or pan-cooking 150g cooked rainbow trout fillet 105g dry spelt, cooked 2g cobnut 5ml extra-virgin olive oil for cooking 160g radicchio, prepared 4g coriander leaf 60ml water for steaming or pan-cooking |
~415 kcal~550 kcal~685 kcal
P: 33g44g55g
| Fiber: 48g64g80g
| F: 10g13g16g
|
| B | Chickpea, Mycoprotein & Blue Maize Salad with nopales, marjoram and tahiniLegume Fibre Base Chickpea, Mycoprotein & Blue Maize Salad with nopales, marjoram and tahini. For a reproducible preparation, the core ingredients are chickpea and mycoprotein, blue maize, nopales, marjoram, and tahini. 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. |
120g cooked chickpea 15g dry blue maize, cooked 2g tahini 125g plain mycoprotein pieces 1ml extra-virgin olive oil for cooking 80g nopales, prepared 2g marjoram 30ml water for steaming or pan-cooking 170g cooked chickpea 15g dry blue maize, cooked 2g tahini 175g plain mycoprotein pieces 1ml extra-virgin olive oil for cooking 120g nopales, prepared 3g marjoram 45ml water for steaming or pan-cooking 235g cooked chickpea 15g dry blue maize, cooked 5g tahini 180g plain mycoprotein pieces 1ml extra-virgin olive oil for cooking 160g nopales, prepared 4g marjoram 60ml water for steaming or pan-cooking |
~410 kcal~550 kcal~685 kcal
P: 29g39g49g
| Fiber: 53g71g89g
| F: 9g12g15g
|