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 | White Lupin, Seitan & Finger Millet Pilaf with chinese broccoli, sumac and cashewLegume Fibre Base White Lupin, Seitan & Finger Millet Pilaf with chinese broccoli, sumac and cashew. Measured ingredients for this preparation: white lupin and seitan, finger millet, chinese broccoli, sumac, and cashew. 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 white lupin 50g dry finger millet, cooked 5g cashew 30g plain seitan, diced 2ml extra-virgin olive oil for cooking 80g chinese broccoli, prepared 0.5g sumac 30ml water for steaming or pan-cooking 85g cooked white lupin 65g dry finger millet, cooked 10g cashew 40g plain seitan, diced 2ml extra-virgin olive oil for cooking 120g chinese broccoli, prepared 0.8g sumac 45ml water for steaming or pan-cooking 120g cooked white lupin 80g dry finger millet, cooked 14g cashew 40g plain seitan, diced 2ml extra-virgin olive oil for cooking 160g chinese broccoli, prepared 1g sumac 60ml water for steaming or pan-cooking |
~370 kcal~500 kcal~625 kcal
P: 25g32g40g
| Fiber: 50g68g85g
| F: 8g11g14g
|
| B | Skyr Black Rice Bowl with lychee, cashew and fennel pollenCultured Protein Pair Skyr Black Rice Bowl with lychee, cashew and fennel pollen. The recipe lists its central ingredients: skyr, black rice, lychee, fennel pollen, 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. |
115g plain skyr 45g dry black rice, cooked 16g cashew 80g lychee, prepared 0.5g fennel pollen 80ml water for cooking the grain, then cooled 165g plain skyr 50g dry black rice, cooked 22g cashew 120g lychee, prepared 0.8g fennel pollen 120ml water for cooking the grain, then cooled 200g plain skyr 65g dry black rice, cooked 28g cashew 160g lychee, prepared 1g fennel pollen 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 | Red Lentil, Mycoprotein & Rye Bake with kabocha, perilla and pistachio pasteLegume Fibre Base Red Lentil, Mycoprotein & Rye Bake with kabocha, perilla and pistachio paste. Main components, each measured separately: red lentil and mycoprotein, rye, kabocha, perilla, 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. |
105g cooked red lentil 45g dry rye, cooked 12g pistachio paste 85g plain mycoprotein pieces 2ml extra-virgin olive oil for cooking 80g kabocha, prepared 2g perilla 30ml water for steaming or pan-cooking 155g cooked red lentil 55g dry rye, cooked 12g pistachio paste 110g plain mycoprotein pieces 5ml extra-virgin olive oil for cooking 120g kabocha, prepared 3g perilla 45ml water for steaming or pan-cooking 190g cooked red lentil 70g dry rye, cooked 16g pistachio paste 135g plain mycoprotein pieces 7ml extra-virgin olive oil for cooking 160g kabocha, prepared 4g perilla 60ml water for steaming or pan-cooking |
~485 kcal~645 kcal~805 kcal
P: 28g37g46g
| Fiber: 68g90g113g
| F: 11g15g19g
|
| B | Trout Maize Chowder with oyster mushroom, black pepper and rapeseed oilFood-Based Omega-3 Trout Maize Chowder with oyster mushroom, black pepper and rapeseed oil. The ingredient breakdown is specific to this dish: trout, maize, oyster mushroom, black pepper, 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. |
60g cooked rainbow trout fillet 90g dry maize, cooked 4ml rapeseed oil 80g oyster mushroom, prepared 0.5g black pepper 30ml water for steaming or pan-cooking 85g cooked rainbow trout fillet 120g dry maize, cooked 5ml rapeseed oil 120g oyster mushroom, prepared 0.8g black pepper 45ml water for steaming or pan-cooking 100g cooked rainbow trout fillet 150g dry maize, cooked 8ml rapeseed oil 160g oyster mushroom, prepared 1g black pepper 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 | Soy Yoghurt Barley Glass with pomegranate, shelled hemp and mintCultured Protein Pair Soy Yoghurt Barley Glass with pomegranate, shelled hemp and mint. Its measured culinary base comprises soy yoghurt, barley, pomegranate, mint, and shelled hemp. 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. |
50g unsweetened strained soy yoghurt 20g dry barley, simmered 11g shelled hemp 60g pomegranate, prepared 2g mint 80ml water for cooking the grain, then cooled 65g unsweetened strained soy yoghurt 25g dry barley, simmered 13g shelled hemp 90g pomegranate, prepared 3g mint 120ml water for cooking the grain, then cooled 85g unsweetened strained soy yoghurt 30g dry barley, simmered 16g shelled hemp 120g pomegranate, prepared 4g mint 160ml water for cooking the grain, then cooled |
~225 kcal~295 kcal~370 kcal
P: 11g14g18g
| Fiber: 30g40g50g
| F: 7g9g11g
|
| B | White Lupin, Mycoprotein & Cañihua Croquette with kabocha, fresh ginger and hemp kernelLegume Fibre Base White Lupin, Mycoprotein & Cañihua Croquette with kabocha, fresh ginger and hemp kernel. The preparation is built from separately portioned white lupin and mycoprotein, cañihua, kabocha, fresh ginger, 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. |
15g cooked white lupin 35g dry cañihua, cooked 3g hemp kernel 20g plain mycoprotein pieces 2ml extra-virgin olive oil for cooking 60g kabocha, prepared 2g fresh ginger 30ml water for steaming or pan-cooking 25g cooked white lupin 45g dry cañihua, cooked 5g hemp kernel 20g plain mycoprotein pieces 2ml extra-virgin olive oil for cooking 90g kabocha, prepared 3g fresh ginger 45ml water for steaming or pan-cooking 35g cooked white lupin 55g dry cañihua, cooked 7g hemp kernel 20g plain mycoprotein pieces 2ml extra-virgin olive oil for cooking 120g kabocha, prepared 4g fresh ginger 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 | Sea Trout Millet Skillet with green papaya, fennel frond and pistachio pasteFood-Based Omega-3 Sea Trout Millet Skillet with green papaya, fennel frond and pistachio paste. The stated recipe centres on sea trout, millet, green papaya, fennel frond, 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. |
90g cooked sea trout fillet 65g dry millet, cooked 2g pistachio paste 1ml extra-virgin olive oil for cooking 80g green papaya, prepared 2g fennel frond 30ml water for steaming or pan-cooking 125g cooked sea trout fillet 85g dry millet, cooked 2g pistachio paste 1ml extra-virgin olive oil for cooking 120g green papaya, prepared 3g fennel frond 45ml water for steaming or pan-cooking 155g cooked sea trout fillet 105g dry millet, cooked 2g pistachio paste 1ml extra-virgin olive oil for cooking 160g green papaya, prepared 4g fennel frond 60ml water for steaming or pan-cooking |
~420 kcal~555 kcal~695 kcal
P: 30g40g50g
| Fiber: 52g70g88g
| F: 10g13g16g
|
| B | Black Bean, Calcium-Set Tofu & Rye Bowl with bok choy, oregano and shelled hempLegume Fibre Base Black Bean, Calcium-Set Tofu & Rye Bowl with bok choy, oregano and shelled hemp. For a reproducible preparation, the core ingredients are black bean and calcium-set tofu, rye, bok choy, oregano, and shelled hemp. 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 black bean 30g dry rye, cooked 9g shelled hemp 65g low-fat calcium-set tofu, diced 2ml extra-virgin olive oil for cooking 80g bok choy, prepared 2g oregano 30ml water for steaming or pan-cooking 130g cooked black bean 45g dry rye, cooked 10g shelled hemp 95g low-fat calcium-set tofu, diced 3ml extra-virgin olive oil for cooking 120g bok choy, prepared 3g oregano 45ml water for steaming or pan-cooking 165g cooked black bean 55g dry rye, cooked 11g shelled hemp 125g low-fat calcium-set tofu, diced 4ml extra-virgin olive oil for cooking 160g bok choy, prepared 4g oregano 60ml water for steaming or pan-cooking |
~420 kcal~555 kcal~690 kcal
P: 28g37g47g
| Fiber: 54g72g90g
| F: 10g13g16g
|