Anti-Inflammatory Recipes

06/17/2026

06/17/2026

Cranberry Spinach & Feta Stuffed Chicken Breast
Ingredients
4 boneless, skinless chicken breasts
2 cups fresh spinach
1/2 cup feta cheese, crumbled
1/3 cup dried cranberries
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1 tbsp fresh rosemary (optional)
Instructions
Preheat oven to 375°F (190°C).
Cut a pocket into the side of each chicken breast.
Sauté spinach with half of the garlic until wilted. Let cool slightly.
Mix spinach, feta cheese, and half of the dried cranberries.
Stuff each chicken breast with the spinach mixture and secure with toothpicks if needed.
Rub chicken with olive oil, remaining garlic, oregano, paprika, salt, and pepper.
Heat a skillet over medium-high heat and sear chicken for 2–3 minutes per side until golden brown.
Transfer to a baking dish and sprinkle remaining cranberries around the chicken.
Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
Garnish with fresh rosemary and serve.

06/17/2026

Peach, Blueberry & Feta Salad with Mint 🍑🫐
Sweet, salty, tangy, fresh. 10 min summer salad that tastes fancy but is stupid easy.

Ingredients - 4 servings:
3 ripe peaches, sliced into wedges - yellow or white
1 cup blueberries
1/2 cup feta cheese, crumbled
1/4 small red onion, thinly sliced
1/4 cup fresh mint leaves, torn + extra for garnish
Handful arugula or spinach - optional for greens

Balsamic dressing:
3 tbsp balsamic vinegar or balsamic glaze for drizzling like your pic
2 tbsp olive oil
1 tsp honey or maple syrup
Pinch of salt + black pepper

Method:
Prep: Slice peaches, don’t peel - skin adds color. Slice onion super thin so it’s not harsh. Tear mint, don’t chop, to keep flavor bright.
Dressing: Whisk olive oil, balsamic, honey, salt, pepper. If using glaze, you can skip mixing and just drizzle at end like in the photo.
Assemble: Layer greens if using, then peaches, blueberries, red onion. Scatter feta + mint all over.
Finish: Drizzle dressing right before serving. Toss gently so peaches don’t get mushy. Add extra balsamic glaze drizzle on top for that glossy look.

06/16/2026

Carrot, Apple & Walnut Salad - crunchy, creamy, sweet-tart. Super refreshing and takes 10 min.

Ingredients - Serves 4:
3 large carrots, grated ∼3 cups
1 green apple, diced small - Granny Smith for tartness
1/2 cup walnuts, toasted + chopped
1 celery stalk, diced small - optional but adds crunch
2 tbsp fresh parsley, chopped + more for garnish

Creamy dressing:
1/3 cup mayonnaise or Greek yogurt for lighter version
1 tbsp lemon juice
1 tsp honey or maple syrup
Pinch of salt + black pepper

Method:
Prep: Grate carrots, dice apple, chop celery. Toss apple with 1 tsp lemon juice so it doesn’t brown.
Toast walnuts: Dry pan, medium heat 3-4 min until fragrant. Rough chop once cooled. This makes them way nuttier.
Dressing: Whisk mayo/yogurt, lemon juice, honey, salt, pepper until smooth. Taste - should be tangy-sweet.
Mix: Combine carrots, apple, celery, half the walnuts + parsley in bowl. Pour dressing over, toss gently.
Serve: Top with remaining walnuts + parsley sprigs. Chill 15 min if you can - flavors meld better.

06/16/2026

Grilled Flatbread with Whipped Ricotta, Caramelized Peaches & Hot Honey - sweet, salty, creamy, crunchy all in one bite. Perfect appetizer.

Ingredients - 2 flatbreads:
2 naan or flatbread rounds
1 cup whole milk ricotta
2 ripe peaches, sliced into wedges
1/4 cup sliced almonds, toasted
2 tbsp honey + 1/2 tsp chili flakes for hot honey
1 tbsp olive oil
1 tsp fresh thyme or oregano, chopped
Salt and black pepper
Lemon zest - optional

Method:
Whip ricotta: Mix ricotta with pinch of salt, pepper, and lemon zest until fluffy. You can blitz it 20 sec for extra creamy texture.
Caramelize peaches: Heat 1 tsp oil in pan. Add peach slices, sprinkle 1 tsp sugar. Sear 2-3 min per side until golden and soft. Set aside.
Toast flatbread: Grill or pan-sear naan 2 min per side until charred spots appear like in your pic.
Hot honey: Warm honey + chili flakes in microwave 20 sec. Stir.
Assemble: Spread whipped ricotta on flatbread. Top with caramelized peaches. Sprinkle toasted almonds + fresh thyme. Drizzle hot honey all over.

06/16/2026

These are * Stuffed Chicken Breasts* with spinach, feta, olives, and sun-dried tomatoes. Juicy, cheesy, and restaurant-level but easy.

*Ingredients - Serves 3-4:*
- 3 large chicken breasts
- 2 cups fresh spinach, chopped
- 100g feta cheese, crumbled
- 1/2 cup mozzarella, shredded
- 1/3 cup kalamata olives, sliced
- 1/3 cup sun-dried tomatoes, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil + extra for searing
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish

*Method:*
1. *Make filling*: Heat 1 tbsp olive oil. Sauté garlic 30 sec, add spinach until wilted. Remove from heat, drain excess liquid. Mix spinach with feta, mozzarella, olives, sun-dried tomatoes, oregano, salt, and pepper.
2. *Stuff chicken*: Slice a pocket into the thick side of each chicken breast without cutting through. Stuff generously with the filling. Secure with toothpicks if needed.
3. *Sear*: Season outside of chicken with salt and pepper. Heat 1 tbsp olive oil in oven-safe skillet. Sear chicken 3-4 min per side until golden brown.
4. *Bake*: Transfer skillet to 200°C oven. Bake 18-22 min until chicken reaches 74°C inside and juices run clear.
5. *Finish*: Let rest 5 min, remove toothpicks. Garnish with fresh parsley and spoon the pan juices over top.

*Tip*: Squeeze the spinach dry before mixing so the filling doesn’t make the chicken watery. You can swap feta for goat cheese if you prefer.

Serve with rice, roasted potatoes, or a simple salad. Want the air fryer version?

06/15/2026

Classic Beef Lasagna with that perfect cheese pull. Meaty, saucy, and golden on top.

Ingredients - 8-10 servings:
Meat sauce:
500g ground beef
1 onion, diced
3 garlic cloves, minced
1 can 800g crushed tomatoes
2 tbsp tomato paste
1 tsp oregano + 1 tsp basil
Salt, pepper, chili flakes - optional
1/2 cup water or beef broth

Cheese layers:
250g ricotta or cottage cheese
1 egg
1/2 cup parmesan, grated
2 cups mozzarella, shredded
Handful fresh parsley or basil for garnish

Other:
12 lasagna noodles, regular or no-boil
1 tbsp olive oil

Method:
Meat sauce: Heat oil, brown beef with onion 5-6 min. Add garlic 1 min. Stir in tomato paste, then crushed tomatoes, herbs, salt, pepper, water. Simmer 20 min until thick. Taste and adjust salt.
Cheese mix: Mix ricotta, egg, 1/4 cup parmesan, pinch of salt + pepper.
Assemble 9x13 dish: Thin layer of sauce → noodles → ricotta mix → sauce → mozzarella. Repeat 3-4 layers. Finish with sauce + lots of mozzarella + remaining parmesan on top.
Bake: Cover with foil, bake at 190°C for 25 min. Uncover, bake 15-20 min more until cheese is bubbly and golden brown like in your pic.
Rest: Let it sit 15 min before cutting. This is what gives you clean slices + cheese strings instead of a slide.

06/15/2026

Classic Mille-Feuille / Napoleon - 3 layers of flaky puff pastry with vanilla pastry cream, chocolate drizzle, and powdered sugar. Looks fancy, but puff pastry does most of the work.

Ingredients - 6 pastries:
For pastry cream:
2 cups whole milk
4 egg yolks
1/2 cup sugar
3 tbsp cornstarch
2 tbsp butter
1 tsp vanilla extract
Pinch of salt

For assembly:
1 sheet puff pastry, thawed
1/2 cup heavy cream, whipped to stiff peaks
100g dark chocolate + 2 tbsp cream for ganache
Powdered sugar for dusting

Method:
Bake pastry: Roll puff pastry to 3mm thick. Prick all over with fork so it doesn’t puff too much. Bake at 200°C for 18-20 min with another tray on top to keep it flat. Cool completely, then cut into 18 equal rectangles.
Pastry cream: Heat milk until steaming. Whisk yolks, sugar, cornstarch, salt. Pour hot milk into yolks slowly, whisking. Return to pan, cook on medium whisking constantly until thick, 2-3 min. Remove from heat, stir in butter + vanilla. Cool completely, then fold in whipped cream for lighter texture.
Ganache: Heat cream, pour over chopped chocolate, stir smooth. Let cool till pipeable.
Assemble: Pipe pastry cream on 1 pastry square. Top with second square, more cream. Top with third square. Dust with powdered sugar. Pipe chocolate drizzle in zigzags.

06/14/2026

Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls - sweet-savory, creamy, and perfect for fall dinners. Looks fancy but rolls are easier than layering a whole lasagna.

Ingredients - 8 rolls:
Filling:
2 medium sweet potatoes, roasted and mashed ∼2 cups
1 cup ricotta cheese
1/2 cup mozzarella, shredded + more for topping
1/3 cup parmesan, grated
1/2 cup dried cranberries, chopped
1 cup fresh spinach, chopped and squeezed dry
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp rosemary, chopped + more for garnish
Salt, pepper, garlic powder

Other:
8 lasagna noodles
2 tbsp butter, melted
1/2 tsp brown sugar + 1/4 tsp cinnamon for topping
Fresh cranberries and thyme for garnish

Method:
Roast sweet potato: Cube potatoes, toss with oil, salt, cinnamon, nutmeg. Roast at 200°C for 25-30 min until soft. Mash roughly.
Make filling: Mix mashed sweet potato, ricotta, 1/2 cup mozzarella, parmesan, spinach, cranberries, rosemary, garlic powder, salt, pepper. Taste - should be creamy with sweet-spice notes.
Cook noodles: Boil lasagna noodles until al dente. Lay flat on parchment so they don’t stick.
Roll: Spread 3-4 tbsp filling along each noodle. Roll up gently. Place seam-side down in greased 9x13 dish.
Bake: Brush tops with melted butter + brown sugar + cinnamon mix. Sprinkle remaining mozzarella. Cover with foil, bake at 190°C for 25 min. Uncover and bake 10 min more until golden and bubbly.
Finish: Top with fresh cranberries, rosemary, thyme, and a dusting of parmesan.

06/14/2026

Crispy Fried Brie Bites with Pistachio Crust & Berry Balsamic Sauce - melty inside, crunchy outside, sweet-tart sauce on top. Restaurant appetizer vibes.

Ingredients - Serves 6-8:
For brie bites:
1 wheel brie cheese, 200g, cold and firm
1/2 cup panko breadcrumbs
1/3 cup pistachios, finely chopped
1/4 cup flour
1 egg + 1 tbsp milk for egg wash
Salt and pepper

For berry balsamic sauce:
1 cup mixed berries - frozen works fine
2 tbsp balsamic vinegar
2 tbsp honey or maple syrup
Pinch of thyme

Method:
Prep brie: Freeze brie wheel 30 min so it’s firm. Cut into 12-16 squares. Keep cold.
Bread it: Set up 3 bowls: flour + salt/pepper, egg wash, and panko mixed with chopped pistachios. Dredge each brie square: flour → egg → panko-pistachio. Press to stick. Freeze 20 min more so it doesn’t leak when frying.
Fry: Heat oil to 175°C. Fry brie 60-90 sec per side until golden. Don’t overcrowd the pan or oil temp drops. Drain on paper towel. Air fryer: 200°C for 6-8 min, spray with oil.
Sauce: Simmer berries, balsamic, honey, thyme 5-7 min until jammy. Mash lightly.
Serve: Top hot brie bites with spoonful of berry sauce, extra pistachios, and fresh thyme. Add lemon wedges for brightness.