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 | Pigeon Pea, Mycoprotein & Ragi Dhokla with carrot, mint and peanutLegume Fibre Base Pigeon Pea, Mycoprotein & Ragi Dhokla with carrot, mint and peanut. Measured ingredients for this preparation: pigeon pea and mycoprotein, ragi, carrot, mint, and peanut. 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. |
115g cooked pigeon pea 10g dry ragi, finely milled 6g peanut 125g plain mycoprotein pieces 2ml extra-virgin olive oil for cooking 80g carrot, prepared 2g mint 45ml water for the batter or dough 1g baking powder 145g cooked pigeon pea 15g dry ragi, finely milled 10g peanut 155g plain mycoprotein pieces 2ml extra-virgin olive oil for cooking 120g carrot, prepared 3g mint 70ml water for the batter or dough 1.5g baking powder 190g cooked pigeon pea 15g dry ragi, finely milled 14g peanut 180g plain mycoprotein pieces 2ml extra-virgin olive oil for cooking 160g carrot, prepared 4g mint 95ml water for the batter or dough 2g baking powder |
~375 kcal~500 kcal~625 kcal
P: 26g34g42g
| Fiber: 48g64g80g
| F: 9g12g15g
|
| B | Kefir Brown Rice Bowl with tamarillo, pine nut and saffronCultured Protein Pair Kefir Brown Rice Bowl with tamarillo, pine nut and saffron. The recipe lists its central ingredients: kefir, brown rice, tamarillo, saffron, and pine nut. 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. |
175g plain strained kefir 50g dry brown rice, cooked 6g pine nut 80g tamarillo, prepared 0.05g saffron 80ml water for cooking the grain, then cooled 220g plain strained kefir 65g dry brown rice, cooked 9g pine nut 120g tamarillo, prepared 0.08g saffron 120ml water for cooking the grain, then cooled 250g plain strained kefir 85g dry brown rice, cooked 12g pine nut 160g tamarillo, prepared 0.1g saffron 160ml water for cooking the grain, then cooled |
~375 kcal~505 kcal~630 kcal
P: 22g29g36g
| Fiber: 54g72g90g
| F: 8g11g14g
|
☀️
Meal 2 — Lunch
12:30 – 2:00 PM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Edamame, Calcium-Set Tofu & Maize Ragout with daikon, perilla and walnutLegume Fibre Base Edamame, Calcium-Set Tofu & Maize Ragout with daikon, perilla and walnut. Main components, each measured separately: edamame and calcium-set tofu, maize, daikon, perilla, and walnut. 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. |
45g cooked edamame 85g dry maize, cooked 2g walnut 55g low-fat calcium-set tofu, diced 1ml extra-virgin olive oil for cooking 80g daikon, prepared 2g perilla 30ml water for steaming or pan-cooking 95g cooked edamame 105g dry maize, cooked 3g walnut 55g low-fat calcium-set tofu, diced 1ml extra-virgin olive oil for cooking 120g daikon, prepared 3g perilla 45ml water for steaming or pan-cooking 130g cooked edamame 130g dry maize, cooked 4g walnut 60g low-fat calcium-set tofu, diced 1ml extra-virgin olive oil for cooking 160g daikon, prepared 4g perilla 60ml water for steaming or pan-cooking |
~485 kcal~645 kcal~810 kcal
P: 24g32g40g
| Fiber: 72g96g120g
| F: 11g15g19g
|
| B | Arctic Char Black Lentil Plate with artichoke, tarragon and pecan oilFood-Based Omega-3 Arctic Char Black Lentil Plate with artichoke, tarragon and pecan oil. The ingredient breakdown is specific to this dish: arctic char, black lentil, artichoke, tarragon, and pecan oil. 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. |
20g cooked Arctic char fillet 100g dry black lentil, cooked 10ml pecan oil 80g artichoke, prepared 2g tarragon 30ml water for steaming or pan-cooking 30g cooked Arctic char fillet 130g dry black lentil, cooked 13ml pecan oil 120g artichoke, prepared 3g tarragon 45ml water for steaming or pan-cooking 45g cooked Arctic char fillet 160g dry black lentil, cooked 15ml pecan oil 160g artichoke, prepared 4g tarragon 60ml water for steaming or pan-cooking |
~485 kcal~645 kcal~805 kcal
P: 30g40g50g
| Fiber: 64g85g106g
| F: 12g16g20g
|
🍵
Meal 3 — Evening Snack
4:30 – 5:30 PM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Cottage Cheese Cañihua Glass with mango, macadamia and fennel pollenCultured Protein Pair Cottage Cheese Cañihua Glass with mango, macadamia and fennel pollen. Its measured culinary base comprises cottage cheese, cañihua, mango, fennel pollen, and macadamia. 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. |
70g plain low-fat cottage cheese 25g dry cañihua, simmered 5g macadamia 60g mango, prepared 0.5g fennel pollen 80ml water for cooking the grain, then cooled 95g plain low-fat cottage cheese 30g dry cañihua, simmered 6g macadamia 90g mango, prepared 0.8g fennel pollen 120ml water for cooking the grain, then cooled 105g plain low-fat cottage cheese 40g dry cañihua, simmered 9g macadamia 120g mango, prepared 1g fennel pollen 160ml water for cooking the grain, then cooled |
~225 kcal~295 kcal~370 kcal
P: 13g17g21g
| Fiber: 27g36g45g
| F: 7g9g12g
|
| B | Pigeon Pea, Calcium-Set Tofu & Millet Plate with radicchio, epazote and pecanLegume Fibre Base Pigeon Pea, Calcium-Set Tofu & Millet Plate with radicchio, epazote and pecan. The preparation is built from separately portioned pigeon pea and calcium-set tofu, millet, radicchio, epazote, and pecan. 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. |
45g cooked pigeon pea 25g dry millet, cooked 3g pecan 10g low-fat calcium-set tofu, diced 2ml extra-virgin olive oil for cooking 60g radicchio, prepared 0.5g epazote 30ml water for steaming or pan-cooking 70g cooked pigeon pea 30g dry millet, cooked 4g pecan 10g low-fat calcium-set tofu, diced 3ml extra-virgin olive oil for cooking 90g radicchio, prepared 0.8g epazote 45ml water for steaming or pan-cooking 105g cooked pigeon pea 30g dry millet, cooked 5g pecan 10g low-fat calcium-set tofu, diced 4ml extra-virgin olive oil for cooking 120g radicchio, prepared 1g epazote 60ml water for steaming or pan-cooking |
~220 kcal~290 kcal~360 kcal
P: 9g12g15g
| Fiber: 32g42g52g
| F: 6g8g10g
|
🌙
Meal 4 — Dinner
7:30 – 9:00 PM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Trout Rye Traybake with nopales, chervil and hemp kernelFood-Based Omega-3 Trout Rye Traybake with nopales, chervil and hemp kernel. The stated recipe centres on trout, rye, nopales, chervil, and hemp kernel. 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. |
65g cooked rainbow trout fillet 65g dry rye, cooked 10g hemp kernel 1ml extra-virgin olive oil for cooking 80g nopales, prepared 2g chervil 30ml water for steaming or pan-cooking 90g cooked rainbow trout fillet 90g dry rye, cooked 10g hemp kernel 2ml extra-virgin olive oil for cooking 120g nopales, prepared 3g chervil 45ml water for steaming or pan-cooking 110g cooked rainbow trout fillet 110g dry rye, cooked 14g hemp kernel 2ml extra-virgin olive oil for cooking 160g nopales, prepared 4g chervil 60ml water for steaming or pan-cooking |
~420 kcal~555 kcal~695 kcal
P: 26g35g44g
| Fiber: 56g75g94g
| F: 10g13g16g
|
| B | Edamame, Seitan & Quinoa Traybake with purple beetroot, annatto and pistachio pasteLegume Fibre Base Edamame, Seitan & Quinoa Traybake with purple beetroot, annatto and pistachio paste. For a reproducible preparation, the core ingredients are edamame and seitan, quinoa, purple beetroot, annatto, and pistachio paste. 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. |
25g cooked edamame 45g dry quinoa, cooked 2g pistachio paste 90g plain seitan, diced 2ml extra-virgin olive oil for cooking 80g purple beetroot, prepared 0.5g annatto 30ml water for steaming or pan-cooking 35g cooked edamame 60g dry quinoa, cooked 4g pistachio paste 110g plain seitan, diced 2ml extra-virgin olive oil for cooking 120g purple beetroot, prepared 0.8g annatto 45ml water for steaming or pan-cooking 75g cooked edamame 70g dry quinoa, cooked 4g pistachio paste 125g plain seitan, diced 2ml extra-virgin olive oil for cooking 160g purple beetroot, prepared 1g annatto 60ml water for steaming or pan-cooking |
~410 kcal~545 kcal~680 kcal
P: 32g42g52g
| Fiber: 50g67g84g
| F: 9g12g15g
|