Our Anti-Inflammatory Diet is the basis of healthy living. What you eat can directly affect your energy levels, quality of sleep, weight and more. Along with shopping and eating guides and lists of the healthiest mushrooms, fruits, vegetables and more, we offer almost 200 recipes. Each is carefully selected by our nutritionists to ensure that they meet Dr. Weil’s standards and follow the anti-inflammatory guidelines.

Choose by type of meal, ingredient, health condition, prep method and more. From Almond and Walnut Stuffed Pears and Tart Cherry-Apple Crunch to Edamame-Feta Dip and Warm Salmon Salad with Crispy Potatoes, each recipe is designed to satisfy your taste buds, culinary needs, and your health!

Here is a sample recipe to try at home!
Greek Omelet

With flavors reminiscent of the classic Greek spanakopita, this easy omelet is just right for a light dinner or brunch. Frozen leaf spinach makes it ultra-quick.

Ingredients
1/4 cup cooked spinach
4 large eggs
1/2 cup crumbled feta cheese (2 ounces)
2 scallions, thinly sliced
2 tablespoons chopped fresh dill
Freshly ground pepper to taste
2 teaspoons extra-virgin olive oil

Instructions
1. Squeeze spinach to remove any excess water. Blend eggs with a fork in a medium bowl. Add feta, scallions, dill, pepper and the spinach; mix gently with a rubber spatula.

2. Set a rack about 4 inches from the heat source; preheat the broiler.

3. Heat oil in a 10-inch nonstick skillet over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

2 servings
 
From EATINGWELL The Magazine of Food & Health
Copyright 2005 Eating Well, Inc.