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 | Navy Bean, Mycoprotein & Rye Patty with fennel, bay leaf and avocadoLegume Fibre Base Navy Bean, Mycoprotein & Rye Patty with fennel, bay leaf and avocado. Measured ingredients for this preparation: navy bean and mycoprotein, rye, fennel, bay leaf, and avocado. 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. |
105g cooked navy bean 15g dry rye, finely milled 12g avocado 120g plain mycoprotein pieces 3ml extra-virgin olive oil for cooking 80g fennel, prepared 2g bay leaf 45ml water for the batter or dough 150g cooked navy bean 15g dry rye, finely milled 12g avocado 150g plain mycoprotein pieces 5ml extra-virgin olive oil for cooking 120g fennel, prepared 3g bay leaf 70ml water for the batter or dough 205g cooked navy bean 15g dry rye, finely milled 12g avocado 175g plain mycoprotein pieces 8ml extra-virgin olive oil for cooking 160g fennel, prepared 4g bay leaf 95ml water for the batter or dough |
~375 kcal~500 kcal~625 kcal
P: 26g34g42g
| Fiber: 48g64g80g
| F: 9g12g15g
|
| B | Strained Yoghurt Quinoa Bowl with blueberry, almond and genmaichaCultured Protein Pair Strained Yoghurt Quinoa Bowl with blueberry, almond and genmaicha. The recipe lists its central ingredients: strained yoghurt, quinoa, blueberry, genmaicha, and almond. 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 plain low-fat strained yoghurt 55g dry quinoa, cooked 8g almond 80g blueberry, prepared 0.5g genmaicha 80ml water for cooking the grain, then cooled 160g plain low-fat strained yoghurt 70g dry quinoa, cooked 11g almond 120g blueberry, prepared 0.8g genmaicha 120ml water for cooking the grain, then cooled 195g plain low-fat strained yoghurt 85g dry quinoa, cooked 15g almond 160g blueberry, prepared 1g genmaicha 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 | Pinto Bean, Calcium-Set Tofu & Amaranth Soup with asparagus, yuzu and nigella seedLegume Fibre Base Pinto Bean, Calcium-Set Tofu & Amaranth Soup with asparagus, yuzu and nigella seed. Main components, each measured separately: pinto bean and calcium-set tofu, amaranth, asparagus, yuzu, 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. |
100g cooked pinto bean 60g dry amaranth, cooked 3g nigella seed 30g low-fat calcium-set tofu, diced 4ml extra-virgin olive oil for cooking 80g asparagus, prepared 4g yuzu 160ml unsalted vegetable stock 125g cooked pinto bean 80g dry amaranth, cooked 5g nigella seed 45g low-fat calcium-set tofu, diced 5ml extra-virgin olive oil for cooking 120g asparagus, prepared 6g yuzu 230ml unsalted vegetable stock 160g cooked pinto bean 100g dry amaranth, cooked 5g nigella seed 55g low-fat calcium-set tofu, diced 8ml extra-virgin olive oil for cooking 160g asparagus, prepared 8g yuzu 300ml unsalted vegetable stock |
~485 kcal~645 kcal~810 kcal
P: 24g32g40g
| Fiber: 72g96g120g
| F: 11g15g19g
|
| B | Sea Trout Job's Tears Stew with bamboo shoot, shiso and pistachioFood-Based Omega-3 Sea Trout Job's Tears Stew with bamboo shoot, shiso and pistachio. The ingredient breakdown is specific to this dish: sea trout, job's tears, bamboo shoot, shiso, 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. 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. |
75g cooked sea trout fillet 85g dry job's tears, cooked 2g pistachio 2ml extra-virgin olive oil for cooking 80g bamboo shoot, boiled and drained 2g shiso 160ml unsalted vegetable stock 100g cooked sea trout fillet 115g dry job's tears, cooked 2g pistachio 3ml extra-virgin olive oil for cooking 120g bamboo shoot, boiled and drained 3g shiso 230ml unsalted vegetable stock 125g cooked sea trout fillet 140g dry job's tears, cooked 2g pistachio 4ml extra-virgin olive oil for cooking 160g bamboo shoot, boiled and drained 4g shiso 300ml unsalted vegetable stock |
~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 Farro Glass with apricot, cobnut and nutmegCultured Protein Pair Quark Farro Glass with apricot, cobnut and nutmeg. Its measured culinary base comprises quark, farro, apricot, nutmeg, and cobnut. 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. |
60g plain low-fat quark 25g dry farro, simmered 10g cobnut 60g apricot, prepared 0.5g nutmeg 80ml water for cooking the grain, then cooled 85g plain low-fat quark 30g dry farro, simmered 13g cobnut 90g apricot, prepared 0.8g nutmeg 120ml water for cooking the grain, then cooled 105g plain low-fat quark 35g dry farro, simmered 17g cobnut 120g apricot, prepared 1g nutmeg 160ml water for cooking the grain, then cooled |
~225 kcal~295 kcal~370 kcal
P: 13g17g21g
| Fiber: 27g36g45g
| F: 7g9g12g
|
| B | Navy Bean, Calcium-Set Tofu & Oat Plate with lotus stem, kabosu and cobnutLegume Fibre Base Navy Bean, Calcium-Set Tofu & Oat Plate with lotus stem, kabosu and cobnut. The preparation is built from separately portioned navy bean and calcium-set tofu, oat, lotus stem, kabosu, 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. |
45g cooked navy bean 15g dry oat, cooked 2g cobnut 10g low-fat calcium-set tofu, diced 3ml extra-virgin olive oil for cooking 60g lotus stem, prepared 4g kabosu 30ml water for steaming or pan-cooking 45g cooked navy bean 20g dry oat, cooked 2g cobnut 20g low-fat calcium-set tofu, diced 4ml extra-virgin olive oil for cooking 90g lotus stem, prepared 6g kabosu 45ml water for steaming or pan-cooking 65g cooked navy bean 20g dry oat, cooked 3g cobnut 25g low-fat calcium-set tofu, diced 5ml extra-virgin olive oil for cooking 120g lotus stem, prepared 8g kabosu 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 Sorghum Bake with kabocha, perilla and tahiniFood-Based Omega-3 Trout Sorghum Bake with kabocha, perilla and tahini. The stated recipe centres on trout, sorghum, kabocha, perilla, 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. |
70g cooked rainbow trout fillet 65g dry sorghum, cooked 6g tahini 1ml extra-virgin olive oil for cooking 80g kabocha, prepared 2g perilla 30ml water for steaming or pan-cooking 95g cooked rainbow trout fillet 90g dry sorghum, cooked 6g tahini 2ml extra-virgin olive oil for cooking 120g kabocha, prepared 3g perilla 45ml water for steaming or pan-cooking 120g cooked rainbow trout fillet 110g dry sorghum, cooked 6g tahini 3ml extra-virgin olive oil for cooking 160g kabocha, prepared 4g perilla 60ml water for steaming or pan-cooking |
~420 kcal~555 kcal~695 kcal
P: 26g35g44g
| Fiber: 56g75g94g
| F: 10g13g16g
|
| B | Pinto Bean, Seitan & Spelt Supper with green papaya, tarragon and cashewLegume Fibre Base Pinto Bean, Seitan & Spelt Supper with green papaya, tarragon and cashew. For a reproducible preparation, the core ingredients are pinto bean and seitan, spelt, green papaya, tarragon, and cashew. 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. |
90g cooked pinto bean 15g dry spelt, cooked 7g cashew 80g plain seitan, diced 3ml extra-virgin olive oil for cooking 80g green papaya, prepared 2g tarragon 30ml water for steaming or pan-cooking 130g cooked pinto bean 15g dry spelt, cooked 12g cashew 100g plain seitan, diced 3ml extra-virgin olive oil for cooking 120g green papaya, prepared 3g tarragon 45ml water for steaming or pan-cooking 130g cooked pinto bean 30g dry spelt, cooked 12g cashew 130g plain seitan, diced 5ml extra-virgin olive oil for cooking 160g green papaya, prepared 4g tarragon 60ml water for steaming or pan-cooking |
~410 kcal~545 kcal~680 kcal
P: 32g42g52g
| Fiber: 50g67g84g
| F: 9g12g15g
|