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 | Fava Bean, Seitan & Rye Galette with purple sweet potato, annatto and pecan oilLegume Fibre Base Fava Bean, Seitan & Rye Galette with purple sweet potato, annatto and pecan oil. Measured ingredients for this preparation: fava bean and seitan, rye, purple sweet potato, annatto, and pecan oil. 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. |
95g cooked fava bean 10g dry rye, finely milled 7ml pecan oil 65g plain seitan, diced 80g purple sweet potato, prepared 0.5g annatto 45ml water for the batter or dough 115g cooked fava bean 15g dry rye, finely milled 9ml pecan oil 85g plain seitan, diced 120g purple sweet potato, prepared 0.8g annatto 70ml water for the batter or dough 150g cooked fava bean 15g dry rye, finely milled 12ml pecan oil 100g plain seitan, diced 160g purple sweet potato, prepared 1g annatto 95ml water for the batter or dough |
~370 kcal~500 kcal~625 kcal
P: 25g32g40g
| Fiber: 50g68g85g
| F: 8g11g14g
|
| B | Soy Yoghurt Blue Corn Bowl with pomegranate, cobnut and fresh gingerCultured Protein Pair Soy Yoghurt Blue Corn Bowl with pomegranate, cobnut and fresh ginger. The recipe lists its central ingredients: soy yoghurt, blue corn, pomegranate, fresh ginger, 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. |
145g unsweetened strained soy yoghurt 45g dry blue corn, cooked 6g cobnut 80g pomegranate, prepared 2g fresh ginger 80ml water for cooking the grain, then cooled 200g unsweetened strained soy yoghurt 55g dry blue corn, cooked 8g cobnut 120g pomegranate, prepared 3g fresh ginger 120ml water for cooking the grain, then cooled 250g unsweetened strained soy yoghurt 65g dry blue corn, cooked 10g cobnut 160g pomegranate, prepared 4g fresh ginger 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 | Green Lentil, Mycoprotein & Black Lentil Plate with rainbow carrot, coriander leaf and cashewLegume Fibre Base Green Lentil, Mycoprotein & Black Lentil Plate with rainbow carrot, coriander leaf and cashew. Main components, each measured separately: green lentil and mycoprotein, black lentil, rainbow carrot, coriander leaf, and cashew. 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. |
95g cooked green lentil 65g dry black lentil, cooked 7g cashew 10g plain mycoprotein pieces 7ml extra-virgin olive oil for cooking 80g rainbow carrot, prepared 2g coriander leaf 30ml water for steaming or pan-cooking 135g cooked green lentil 80g dry black lentil, cooked 13g cashew 10g plain mycoprotein pieces 8ml extra-virgin olive oil for cooking 120g rainbow carrot, prepared 3g coriander leaf 45ml water for steaming or pan-cooking 165g cooked green lentil 100g dry black lentil, cooked 16g cashew 15g plain mycoprotein pieces 10ml extra-virgin olive oil for cooking 160g rainbow carrot, prepared 4g coriander leaf 60ml water for steaming or pan-cooking |
~485 kcal~645 kcal~805 kcal
P: 28g37g46g
| Fiber: 68g90g113g
| F: 11g15g19g
|
| B | Sea Trout Cañihua Bowl with purple sweet potato, marjoram and walnutFood-Based Omega-3 Sea Trout Cañihua Bowl with purple sweet potato, marjoram and walnut. The ingredient breakdown is specific to this dish: sea trout, cañihua, purple sweet potato, marjoram, and walnut. 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. |
45g cooked sea trout fillet 90g dry cañihua, cooked 2g walnut 1ml extra-virgin olive oil for cooking 80g purple sweet potato, prepared 2g marjoram 30ml water for steaming or pan-cooking 70g cooked sea trout fillet 115g dry cañihua, cooked 2g walnut 1ml extra-virgin olive oil for cooking 120g purple sweet potato, prepared 3g marjoram 45ml water for steaming or pan-cooking 85g cooked sea trout fillet 140g dry cañihua, cooked 4g walnut 1ml extra-virgin olive oil for cooking 160g purple sweet potato, prepared 4g marjoram 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 Millet Glass with cranberry, cashew and sumacCultured Protein Pair Soy Yoghurt Millet Glass with cranberry, cashew and sumac. Its measured culinary base comprises soy yoghurt, millet, cranberry, sumac, 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. |
60g unsweetened strained soy yoghurt 25g dry millet, simmered 10g cashew 60g cranberry, prepared 0.5g sumac 80ml water for cooking the grain, then cooled 75g unsweetened strained soy yoghurt 30g dry millet, simmered 13g cashew 90g cranberry, prepared 0.8g sumac 120ml water for cooking the grain, then cooled 100g unsweetened strained soy yoghurt 40g dry millet, simmered 15g cashew 120g cranberry, prepared 1g sumac 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 & Rye Dip with jicama, bay leaf and rapeseed oilLegume Fibre Base Scarlet Runner Bean, Mycoprotein & Rye Dip with jicama, bay leaf and rapeseed oil. The preparation is built from separately portioned scarlet runner bean and mycoprotein, rye, jicama, bay leaf, and rapeseed oil. 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. |
45g cooked scarlet runner bean 15g dry rye, cooked 5ml rapeseed oil 50g plain mycoprotein pieces 60g jicama, prepared 2g bay leaf 30ml water for steaming or pan-cooking 80g cooked scarlet runner bean 15g dry rye, cooked 8ml rapeseed oil 50g plain mycoprotein pieces 90g jicama, prepared 3g bay leaf 45ml water for steaming or pan-cooking 90g cooked scarlet runner bean 20g dry rye, cooked 9ml rapeseed oil 70g plain mycoprotein pieces 120g jicama, prepared 4g bay leaf 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 Quinoa Braise with aubergine, rosemary and pecanFood-Based Omega-3 Trout Quinoa Braise with aubergine, rosemary and pecan. The stated recipe centres on trout, quinoa, aubergine, rosemary, and pecan. 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. |
75g cooked rainbow trout fillet 70g dry quinoa, cooked 2g pecan 1ml extra-virgin olive oil for cooking 80g aubergine, prepared 2g rosemary 160ml unsalted vegetable stock 100g cooked rainbow trout fillet 95g dry quinoa, cooked 2g pecan 1ml extra-virgin olive oil for cooking 120g aubergine, prepared 3g rosemary 230ml unsalted vegetable stock 130g cooked rainbow trout fillet 120g dry quinoa, cooked 2g pecan 1ml extra-virgin olive oil for cooking 160g aubergine, prepared 4g rosemary 300ml unsalted vegetable stock |
~420 kcal~555 kcal~695 kcal
P: 30g40g50g
| Fiber: 52g70g88g
| F: 10g13g16g
|
| B | Green Lentil, Calcium-Set Tofu & Amaranth Bake with yu choy, yuzu and hemp kernelLegume Fibre Base Green Lentil, Calcium-Set Tofu & Amaranth Bake with yu choy, yuzu and hemp kernel. For a reproducible preparation, the core ingredients are green lentil and calcium-set tofu, amaranth, yu choy, yuzu, and hemp kernel. 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. |
115g cooked green lentil 40g dry amaranth, cooked 5g hemp kernel 55g low-fat calcium-set tofu, diced 2ml extra-virgin olive oil for cooking 80g yu choy, prepared 4g yuzu 30ml water for steaming or pan-cooking 150g cooked green lentil 55g dry amaranth, cooked 5g hemp kernel 75g low-fat calcium-set tofu, diced 3ml extra-virgin olive oil for cooking 120g yu choy, prepared 6g yuzu 45ml water for steaming or pan-cooking 180g cooked green lentil 70g dry amaranth, cooked 7g hemp kernel 95g low-fat calcium-set tofu, diced 3ml extra-virgin olive oil for cooking 160g yu choy, prepared 8g yuzu 60ml water for steaming or pan-cooking |
~420 kcal~555 kcal~690 kcal
P: 28g37g47g
| Fiber: 54g72g90g
| F: 10g13g16g
|