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.
🌅
Meal 1 — Breakfast
7:00 – 9:00 AM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Mung Bean, Seitan & Barley Cake with watercress, dill and pistachio pasteLegume Fibre Base Mung Bean, Seitan & Barley Cake with watercress, dill and pistachio paste. Measured ingredients for this preparation: mung bean and seitan, barley, watercress, dill, and pistachio paste. 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. |
105g cooked mung bean 25g dry barley, cooked 11g pistachio paste 45g plain seitan, diced 1ml extra-virgin olive oil for cooking 80g watercress, prepared 2g dill 30ml water for steaming or pan-cooking 130g cooked mung bean 40g dry barley, cooked 11g pistachio paste 55g plain seitan, diced 3ml extra-virgin olive oil for cooking 120g watercress, prepared 3g dill 45ml water for steaming or pan-cooking 140g cooked mung bean 55g dry barley, cooked 14g pistachio paste 70g plain seitan, diced 4ml extra-virgin olive oil for cooking 160g watercress, prepared 4g dill 60ml water for steaming or pan-cooking |
~370 kcal~500 kcal~625 kcal
P: 25g32g40g
| Fiber: 50g68g85g
| F: 8g11g14g
|
| B | Soy Yoghurt Finger Millet Bowl with soursop, walnut and espressoCultured Protein Pair Soy Yoghurt Finger Millet Bowl with soursop, walnut and espresso. The recipe lists its central ingredients: soy yoghurt, finger millet, soursop, espresso, and walnut. 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. |
150g unsweetened strained soy yoghurt 50g dry finger millet, cooked 7g walnut 80g soursop, prepared 0.5g espresso 80ml water for cooking the grain, then cooled 200g unsweetened strained soy yoghurt 60g dry finger millet, cooked 10g walnut 120g soursop, prepared 0.8g espresso 120ml water for cooking the grain, then cooled 250g unsweetened strained soy yoghurt 75g dry finger millet, cooked 12g walnut 160g soursop, prepared 1g espresso 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 | Adzuki, Mycoprotein & Freekeh Bowl with artichoke, fennel frond and pine nutLegume Fibre Base Adzuki, Mycoprotein & Freekeh Bowl with artichoke, fennel frond and pine nut. Main components, each measured separately: adzuki and mycoprotein, freekeh, artichoke, fennel frond, and pine nut. 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. |
110g cooked adzuki 45g dry freekeh, cooked 9g pine nut 90g plain mycoprotein pieces 1ml extra-virgin olive oil for cooking 80g artichoke, prepared 2g fennel frond 30ml water for steaming or pan-cooking 155g cooked adzuki 55g dry freekeh, cooked 12g pine nut 115g plain mycoprotein pieces 2ml extra-virgin olive oil for cooking 120g artichoke, prepared 3g fennel frond 45ml water for steaming or pan-cooking 160g cooked adzuki 80g dry freekeh, cooked 14g pine nut 150g plain mycoprotein pieces 3ml extra-virgin olive oil for cooking 160g artichoke, prepared 4g fennel frond 60ml water for steaming or pan-cooking |
~485 kcal~645 kcal~805 kcal
P: 28g37g46g
| Fiber: 68g90g113g
| F: 11g15g19g
|
| B | Sea Trout Navy Bean Bowl with chayote, oregano and peanutFood-Based Omega-3 Sea Trout Navy Bean Bowl with chayote, oregano and peanut. The ingredient breakdown is specific to this dish: sea trout, navy bean, chayote, oregano, and peanut. 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. |
20g cooked sea trout fillet 100g dry navy bean, cooked 2g peanut 8ml extra-virgin olive oil for cooking 80g chayote, prepared 2g oregano 30ml water for steaming or pan-cooking 20g cooked sea trout fillet 135g dry navy bean, cooked 2g peanut 11ml extra-virgin olive oil for cooking 120g chayote, prepared 3g oregano 45ml water for steaming or pan-cooking 20g cooked sea trout fillet 170g dry navy bean, cooked 4g peanut 14ml extra-virgin olive oil for cooking 160g chayote, prepared 4g oregano 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 | Ricotta Wild Rice Glass with soursop, pistachio and cinnamonCultured Protein Pair Ricotta Wild Rice Glass with soursop, pistachio and cinnamon. Its measured culinary base comprises ricotta, wild rice, soursop, cinnamon, and pistachio. 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. |
50g plain low-fat ricotta 20g dry wild rice, simmered 10g pistachio 60g soursop, prepared 0.5g cinnamon 80ml water for cooking the grain, then cooled 65g plain low-fat ricotta 25g dry wild rice, simmered 13g pistachio 90g soursop, prepared 0.8g cinnamon 120ml water for cooking the grain, then cooled 85g plain low-fat ricotta 30g dry wild rice, simmered 15g pistachio 120g soursop, prepared 1g cinnamon 160ml water for cooking the grain, then cooled |
~225 kcal~295 kcal~370 kcal
P: 11g14g18g
| Fiber: 30g40g50g
| F: 7g9g11g
|
| B | Scarlet Runner Bean, Mycoprotein & Spelt Croquette with bamboo shoot, kabosu and olive oilLegume Fibre Base Scarlet Runner Bean, Mycoprotein & Spelt Croquette with bamboo shoot, kabosu and olive oil. The preparation is built from separately portioned scarlet runner bean and mycoprotein, spelt, bamboo shoot, kabosu, and olive oil. The portions are itemised rather than inferred from a combined serving. The bamboo shoots are boiled and drained before they enter the dish. This food-first combination supports variety and is not a treatment for arthritis or inflammation. |
60g cooked scarlet runner bean 15g dry spelt, cooked 5ml olive oil 35g plain mycoprotein pieces 60g bamboo shoot, boiled and drained 4g kabosu 30ml water for steaming or pan-cooking 95g cooked scarlet runner bean 15g dry spelt, cooked 8ml olive oil 35g plain mycoprotein pieces 90g bamboo shoot, boiled and drained 6g kabosu 45ml water for steaming or pan-cooking 95g cooked scarlet runner bean 25g dry spelt, cooked 9ml olive oil 55g plain mycoprotein pieces 120g bamboo shoot, boiled and drained 8g kabosu 60ml water for steaming or pan-cooking |
~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 | Trout Blue Maize Skillet with oyster mushroom, perilla and pepitaFood-Based Omega-3 Trout Blue Maize Skillet with oyster mushroom, perilla and pepita. The stated recipe centres on trout, blue maize, oyster mushroom, perilla, and pepita. 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 blue maize, cooked 2g pepita 2ml extra-virgin olive oil for cooking 80g oyster mushroom, prepared 2g perilla 30ml water for steaming or pan-cooking 115g cooked rainbow trout fillet 85g dry blue maize, cooked 4g pepita 2ml extra-virgin olive oil for cooking 120g oyster mushroom, prepared 3g perilla 45ml water for steaming or pan-cooking 140g cooked rainbow trout fillet 110g dry blue maize, cooked 5g pepita 2ml extra-virgin olive oil for cooking 160g oyster mushroom, prepared 4g perilla 60ml water for steaming or pan-cooking |
~420 kcal~555 kcal~695 kcal
P: 30g40g50g
| Fiber: 52g70g88g
| F: 10g13g16g
|
| B | Adzuki, Calcium-Set Tofu & Buckwheat Pilaf with tomatillo, miso and olive oilLegume Fibre Base Adzuki, Calcium-Set Tofu & Buckwheat Pilaf with tomatillo, miso and olive oil. For a reproducible preparation, the core ingredients are adzuki and calcium-set tofu, buckwheat, tomatillo, miso, and olive 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. |
90g cooked adzuki 35g dry buckwheat, cooked 5ml olive oil 95g low-fat calcium-set tofu, diced 80g tomatillo, prepared 4g miso 30ml water for steaming or pan-cooking 150g cooked adzuki 35g dry buckwheat, cooked 8ml olive oil 120g low-fat calcium-set tofu, diced 120g tomatillo, prepared 6g miso 45ml water for steaming or pan-cooking 165g cooked adzuki 50g dry buckwheat, cooked 9ml olive oil 160g low-fat calcium-set tofu, diced 160g tomatillo, prepared 8g miso 60ml water for steaming or pan-cooking |
~420 kcal~555 kcal~690 kcal
P: 28g37g47g
| Fiber: 54g72g90g
| F: 10g13g16g
|