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 | Flageolet Bean, Mycoprotein & Cañihua Cup with artichoke, fresh ginger and nigella seedLegume Fibre Base Flageolet Bean, Mycoprotein & Cañihua Cup with artichoke, fresh ginger and nigella seed. Measured ingredients for this preparation: flageolet bean and mycoprotein, cañihua, artichoke, fresh ginger, and nigella 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. |
100g cooked flageolet bean 30g dry cañihua, cooked 2g nigella seed 100g plain mycoprotein pieces 3ml extra-virgin olive oil for cooking 80g artichoke, prepared 2g fresh ginger 30ml water for steaming or pan-cooking 140g cooked flageolet bean 35g dry cañihua, cooked 4g nigella seed 125g plain mycoprotein pieces 4ml extra-virgin olive oil for cooking 120g artichoke, prepared 3g fresh ginger 45ml water for steaming or pan-cooking 150g cooked flageolet bean 50g dry cañihua, cooked 7g nigella seed 155g plain mycoprotein pieces 4ml extra-virgin olive oil for cooking 160g artichoke, prepared 4g fresh ginger 60ml water for steaming or pan-cooking |
~375 kcal~500 kcal~625 kcal
P: 26g34g42g
| Fiber: 48g64g80g
| F: 9g12g15g
|
| B | Strained Yoghurt Millet Bowl with mango, walnut and allspiceCultured Protein Pair Strained Yoghurt Millet Bowl with mango, walnut and allspice. The recipe lists its central ingredients: strained yoghurt, millet, mango, allspice, 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. |
145g plain low-fat strained yoghurt 50g dry millet, cooked 8g walnut 80g mango, prepared 0.5g allspice 80ml water for cooking the grain, then cooled 200g plain low-fat strained yoghurt 60g dry millet, cooked 11g walnut 120g mango, prepared 0.8g allspice 120ml water for cooking the grain, then cooled 240g plain low-fat strained yoghurt 75g dry millet, cooked 15g walnut 160g mango, prepared 1g allspice 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 | Brown Lentil, Calcium-Set Tofu & Rye Chowder with radicchio, oregano and sesameLegume Fibre Base Brown Lentil, Calcium-Set Tofu & Rye Chowder with radicchio, oregano and sesame. Main components, each measured separately: brown lentil and calcium-set tofu, rye, radicchio, oregano, and sesame. 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 brown lentil 65g dry rye, cooked 8g sesame 40g low-fat calcium-set tofu, diced 4ml extra-virgin olive oil for cooking 80g radicchio, prepared 2g oregano 30ml water for steaming or pan-cooking 120g cooked brown lentil 85g dry rye, cooked 10g sesame 50g low-fat calcium-set tofu, diced 7ml extra-virgin olive oil for cooking 120g radicchio, prepared 3g oregano 45ml water for steaming or pan-cooking 150g cooked brown lentil 105g dry rye, cooked 12g sesame 65g low-fat calcium-set tofu, diced 9ml extra-virgin olive oil for cooking 160g radicchio, prepared 4g oregano 60ml water for steaming or pan-cooking |
~485 kcal~645 kcal~810 kcal
P: 24g32g40g
| Fiber: 72g96g120g
| F: 11g15g19g
|
| B | Salmon Sorghum Traybake with rainbow carrot, hoja santa and pecan oilFood-Based Omega-3 Salmon Sorghum Traybake with rainbow carrot, hoja santa and pecan oil. The ingredient breakdown is specific to this dish: salmon, sorghum, rainbow carrot, hoja santa, and pecan 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. |
80g cooked wild salmon fillet 80g dry sorghum, cooked 5ml pecan oil 80g rainbow carrot, prepared 0.5g hoja santa 30ml water for steaming or pan-cooking 110g cooked wild salmon fillet 100g dry sorghum, cooked 8ml pecan oil 120g rainbow carrot, prepared 0.8g hoja santa 45ml water for steaming or pan-cooking 140g cooked wild salmon fillet 125g dry sorghum, cooked 9ml pecan oil 160g rainbow carrot, prepared 1g hoja santa 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 | Quark Amaranth Glass with blood orange, cashew and chamomileCultured Protein Pair Quark Amaranth Glass with blood orange, cashew and chamomile. Its measured culinary base comprises quark, amaranth, blood orange, chamomile, 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. |
65g plain low-fat quark 20g dry amaranth, simmered 12g cashew 60g blood orange, prepared 0.5g chamomile 80ml water for cooking the grain, then cooled 85g plain low-fat quark 25g dry amaranth, simmered 15g cashew 90g blood orange, prepared 0.8g chamomile 120ml water for cooking the grain, then cooled 100g plain low-fat quark 30g dry amaranth, simmered 21g cashew 120g blood orange, prepared 1g chamomile 160ml water for cooking the grain, then cooled |
~225 kcal~295 kcal~370 kcal
P: 13g17g21g
| Fiber: 27g36g45g
| F: 7g9g12g
|
| B | Flageolet Bean, Calcium-Set Tofu & Job's Tears Cup with tomatillo, marjoram and cashewLegume Fibre Base Flageolet Bean, Calcium-Set Tofu & Job's Tears Cup with tomatillo, marjoram and cashew. The preparation is built from separately portioned flageolet bean and calcium-set tofu, job's tears, tomatillo, marjoram, and cashew. 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. |
30g cooked flageolet bean 30g dry job's tears, cooked 2g cashew 10g low-fat calcium-set tofu, diced 3ml extra-virgin olive oil for cooking 60g tomatillo, prepared 2g marjoram 30ml water for steaming or pan-cooking 50g cooked flageolet bean 35g dry job's tears, cooked 3g cashew 10g low-fat calcium-set tofu, diced 4ml extra-virgin olive oil for cooking 90g tomatillo, prepared 3g marjoram 45ml water for steaming or pan-cooking 70g cooked flageolet bean 40g dry job's tears, cooked 4g cashew 10g low-fat calcium-set tofu, diced 5ml extra-virgin olive oil for cooking 120g tomatillo, prepared 4g marjoram 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 | Arctic Char Buckwheat Bowl with kabocha, tarragon and rapeseed oilFood-Based Omega-3 Arctic Char Buckwheat Bowl with kabocha, tarragon and rapeseed oil. The stated recipe centres on arctic char, buckwheat, kabocha, tarragon, and rapeseed 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. |
70g cooked Arctic char fillet 70g dry buckwheat, cooked 3ml rapeseed oil 80g kabocha, prepared 2g tarragon 30ml water for steaming or pan-cooking 95g cooked Arctic char fillet 90g dry buckwheat, cooked 4ml rapeseed oil 120g kabocha, prepared 3g tarragon 45ml water for steaming or pan-cooking 125g cooked Arctic char fillet 110g dry buckwheat, cooked 4ml rapeseed oil 160g kabocha, prepared 4g tarragon 60ml water for steaming or pan-cooking |
~420 kcal~555 kcal~695 kcal
P: 26g35g44g
| Fiber: 56g75g94g
| F: 10g13g16g
|
| B | Lupin, Seitan & Brown Rice Bowl with green papaya, tamarind and pecanLegume Fibre Base Lupin, Seitan & Brown Rice Bowl with green papaya, tamarind and pecan. For a reproducible preparation, the core ingredients are lupin and seitan, brown rice, green papaya, tamarind, 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. |
90g cooked lupin 40g dry brown rice, cooked 3g pecan 55g plain seitan, diced 2ml extra-virgin olive oil for cooking 80g green papaya, prepared 4g tamarind 30ml water for steaming or pan-cooking 125g cooked lupin 50g dry brown rice, cooked 3g pecan 70g plain seitan, diced 3ml extra-virgin olive oil for cooking 120g green papaya, prepared 6g tamarind 45ml water for steaming or pan-cooking 145g cooked lupin 65g dry brown rice, cooked 4g pecan 90g plain seitan, diced 4ml extra-virgin olive oil for cooking 160g green papaya, prepared 8g tamarind 60ml water for steaming or pan-cooking |
~410 kcal~545 kcal~680 kcal
P: 32g42g52g
| Fiber: 50g67g84g
| F: 9g12g15g
|