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 | Haricot Bean, Calcium-Set Tofu & Oat Tartlet with daikon, kabosu and olive oilLegume Fibre Base Haricot Bean, Calcium-Set Tofu & Oat Tartlet with daikon, kabosu and olive oil. Measured ingredients for this preparation: haricot bean and calcium-set tofu, oat, daikon, kabosu, and olive oil. 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. |
120g cooked haricot bean 35g dry oat, finely milled 4ml olive oil 20g low-fat calcium-set tofu, diced 80g daikon, prepared 4g kabosu 45ml water for the batter or dough 140g cooked haricot bean 50g dry oat, finely milled 4ml olive oil 35g low-fat calcium-set tofu, diced 120g daikon, prepared 6g kabosu 70ml water for the batter or dough 150g cooked haricot bean 70g dry oat, finely milled 5ml olive oil 50g low-fat calcium-set tofu, diced 160g daikon, prepared 8g kabosu 95ml water for the batter or dough |
~380 kcal~495 kcal~625 kcal
P: 21g28g35g
| Fiber: 56g73g92g
| F: 8g10g13g
|
| B | Soy Yoghurt Sorghum Bowl with cherimoya, pepita and cardamomCultured Protein Pair Soy Yoghurt Sorghum Bowl with cherimoya, pepita and cardamom. The recipe lists its central ingredients: soy yoghurt, sorghum, cherimoya, cardamom, and pepita. 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. |
170g unsweetened strained soy yoghurt 45g dry sorghum, cooked 5g pepita 80g cherimoya, prepared 0.5g cardamom 80ml water for cooking the grain, then cooled 235g unsweetened strained soy yoghurt 55g dry sorghum, cooked 7g pepita 120g cherimoya, prepared 0.8g cardamom 120ml water for cooking the grain, then cooled 250g unsweetened strained soy yoghurt 70g dry sorghum, cooked 13g pepita 160g cherimoya, prepared 1g cardamom 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 | Pigeon Pea, Seitan & Amaranth Chowder with oyster mushroom, perilla and pistachioLegume Fibre Base Pigeon Pea, Seitan & Amaranth Chowder with oyster mushroom, perilla and pistachio. Main components, each measured separately: pigeon pea and seitan, amaranth, oyster mushroom, perilla, and pistachio. 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 pigeon pea 40g dry amaranth, cooked 7g pistachio 60g plain seitan, diced 3ml extra-virgin olive oil for cooking 80g oyster mushroom, prepared 2g perilla 30ml water for steaming or pan-cooking 140g cooked pigeon pea 55g dry amaranth, cooked 10g pistachio 75g plain seitan, diced 4ml extra-virgin olive oil for cooking 120g oyster mushroom, prepared 3g perilla 45ml water for steaming or pan-cooking 155g cooked pigeon pea 75g dry amaranth, cooked 12g pistachio 95g plain seitan, diced 5ml extra-virgin olive oil for cooking 160g oyster mushroom, prepared 4g perilla 60ml water for steaming or pan-cooking |
~480 kcal~640 kcal~800 kcal
P: 31g41g51g
| Fiber: 64g85g106g
| F: 11g15g19g
|
| B | Trout Blue Maize Bowl with radicchio, tamarind and poppy seedFood-Based Omega-3 Trout Blue Maize Bowl with radicchio, tamarind and poppy seed. The ingredient breakdown is specific to this dish: trout, blue maize, radicchio, tamarind, and poppy seed. 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. |
70g cooked rainbow trout fillet 80g dry blue maize, cooked 8g poppy seed 2ml extra-virgin olive oil for cooking 80g radicchio, prepared 4g tamarind 30ml water for steaming or pan-cooking 90g cooked rainbow trout fillet 105g dry blue maize, cooked 13g poppy seed 2ml extra-virgin olive oil for cooking 120g radicchio, prepared 6g tamarind 45ml water for steaming or pan-cooking 115g cooked rainbow trout fillet 130g dry blue maize, cooked 17g poppy seed 2ml extra-virgin olive oil for cooking 160g radicchio, prepared 8g tamarind 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 | Strained Yoghurt Millet Glass with sour cherry, shelled hemp and genmaichaCultured Protein Pair Strained Yoghurt Millet Glass with sour cherry, shelled hemp and genmaicha. Its measured culinary base comprises strained yoghurt, millet, sour cherry, genmaicha, and shelled hemp. 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. |
75g plain low-fat strained yoghurt 20g dry millet, simmered 12g shelled hemp 60g sour cherry, prepared 0.5g genmaicha 80ml water for cooking the grain, then cooled 110g plain low-fat strained yoghurt 25g dry millet, simmered 15g shelled hemp 90g sour cherry, prepared 0.8g genmaicha 120ml water for cooking the grain, then cooled 140g plain low-fat strained yoghurt 30g dry millet, simmered 18g shelled hemp 120g sour cherry, prepared 1g genmaicha 160ml water for cooking the grain, then cooled |
~225 kcal~295 kcal~370 kcal
P: 14g19g24g
| Fiber: 26g35g44g
| F: 7g9g11g
|
| B | Haricot Bean, Seitan & Pearl Barley Cracker with purple beetroot, chervil and avocadoLegume Fibre Base Haricot Bean, Seitan & Pearl Barley Cracker with purple beetroot, chervil and avocado. The preparation is built from separately portioned haricot bean and seitan, pearl barley, purple beetroot, chervil, and avocado. 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. |
50g cooked haricot bean 15g dry pearl barley, finely milled 7g avocado 10g plain seitan, diced 5ml extra-virgin olive oil for cooking 60g purple beetroot, prepared 2g chervil 45ml water for the batter or dough 60g cooked haricot bean 20g dry pearl barley, finely milled 11g avocado 15g plain seitan, diced 7ml extra-virgin olive oil for cooking 90g purple beetroot, prepared 3g chervil 70ml water for the batter or dough 90g cooked haricot bean 20g dry pearl barley, finely milled 15g avocado 15g plain seitan, diced 8ml extra-virgin olive oil for cooking 120g purple beetroot, prepared 4g chervil 95ml water for the batter or dough |
~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 | Arctic Char Blue Corn Traybake with tomatillo, annatto and almondFood-Based Omega-3 Arctic Char Blue Corn Traybake with tomatillo, annatto and almond. The stated recipe centres on arctic char, blue corn, tomatillo, annatto, and almond. 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 Arctic char fillet 60g dry blue corn, cooked 2g almond 1ml extra-virgin olive oil for cooking 80g tomatillo, prepared 0.5g annatto 30ml water for steaming or pan-cooking 145g cooked Arctic char fillet 75g dry blue corn, cooked 2g almond 1ml extra-virgin olive oil for cooking 120g tomatillo, prepared 0.8g annatto 45ml water for steaming or pan-cooking 185g cooked Arctic char fillet 90g dry blue corn, cooked 2g almond 1ml extra-virgin olive oil for cooking 160g tomatillo, prepared 1g annatto 60ml water for steaming or pan-cooking |
~415 kcal~550 kcal~685 kcal
P: 33g44g55g
| Fiber: 48g64g80g
| F: 10g13g16g
|
| B | Scarlet Runner Bean, Mycoprotein & Barley Bake with rainbow carrot, hoja santa and nigella seedLegume Fibre Base Scarlet Runner Bean, Mycoprotein & Barley Bake with rainbow carrot, hoja santa and nigella seed. For a reproducible preparation, the core ingredients are scarlet runner bean and mycoprotein, barley, rainbow carrot, hoja santa, and nigella seed. 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. |
110g cooked scarlet runner bean 20g dry barley, cooked 5g nigella seed 125g plain mycoprotein pieces 3ml extra-virgin olive oil for cooking 80g rainbow carrot, prepared 0.5g hoja santa 30ml water for steaming or pan-cooking 165g cooked scarlet runner bean 20g dry barley, cooked 7g nigella seed 165g plain mycoprotein pieces 4ml extra-virgin olive oil for cooking 120g rainbow carrot, prepared 0.8g hoja santa 45ml water for steaming or pan-cooking 235g cooked scarlet runner bean 20g dry barley, cooked 8g nigella seed 180g plain mycoprotein pieces 7ml extra-virgin olive oil for cooking 160g rainbow carrot, prepared 1g hoja santa 60ml water for steaming or pan-cooking |
~410 kcal~550 kcal~685 kcal
P: 29g39g49g
| Fiber: 53g71g89g
| F: 9g12g15g
|