Latest Anti-Inflammatory Snacks For Weight Loss
Updated 12th May 2023
Are you trying to lose weight while keeping your health in check? If so, anti-inflammatory Mediterranean Diet snacking is a great way to do so.
Embracing the principles of the Mediterranean Diet, including plenty of nuts and extra virgin olive oil is one of the top eight eating habits to reduce inflammation
Not only can these snacks help maintain healthy eating habits, but they are also full of important vitamins and minerals that can reduce inflammation in the body. From crunchy quinoa salad to cinnamon-sugar roasted chickpeas, there’s an abundance of delicious treats designed specifically for people looking for nutritious snack options. In this blog post, we’ll be exploring the latest anti-inflammatory snacks recipes — because when it comes to healthcare from within our kitchens, being informed is key!
Anti-Inflammatory Ingredients In Mediterranean Diet
When it come to filling our cupboards with the key anti-inflammatory ingredients from The Mediterranean Diet, it’s great to look for items like chickpeas, Greek yoghurt and berries. We found this inspirational selection of anti-inflammatory recipes from EatingWell and pulled out some of our favouries:
Cinnamon-Sugar Roasted Chickpeas
Ingredients
- 1 (15 ounce) can chickpeas, rinsed
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground pepper
- 1 tablespoon avocado oil
Instructions
- Position rack in the upper third of oven; preheat to 450 degrees F.
- Blot chickpeas dry. Spread on a rimmed baking sheet. Bake for 10 minutes. Meanwhile mix sugar, cinnamon and pepper in a small bowl.
- Transfer the chickpeas to a medium bowl and toss with oil and the cinnamon-sugar mixture. Return to the baking sheet and bake, stirring once, until browned and crunchy, 15 to 20 minutes more. Let cool on the baking sheet for 15 minutes.
- Transfer the chickpeas to a medium bowl and toss with oil and the cinnamon-sugar mixture. Return to the baking sheet and bake, stirring once, until browned and crunchy, 15 to 20 minutes more. Let cool on the baking sheet for 15 minutes.
- Tip: To make ahead: Store in an airtight container for up to a day.
Cranberry-Almond Granola Bars
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup crispy brown rice cereal
- 1 cup dried cranberries
- ½ cup almonds, toasted and chopped
- ½ cup pecans, toasted and chopped
- ¼ teaspoon salt
- ⅔ cup brown rice syrup or light corn syrup
- ½ cup smooth almond butter
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F. Line a 9-by-13-inch baking pan with parchment paper, leaving extra parchment hanging over two sides. Lightly coat the parchment with cooking spray.
- Combine oats, rice cereal, cranberries, almonds, pecans and salt in a large bowl.
- Combine rice syrup (or corn syrup), almond butter and vanilla in a microwave-safe bowl. Microwave for 30 seconds (or heat in a saucepan over medium heat for 1 minute). Add to the dry ingredients and stir until evenly combined. Transfer to the prepared pan and firmly press into the pan with the back of a spatula.
- For chewier bars, bake until barely starting to color around the edge and still soft in the middle, 20 to 25 minutes. For crunchier bars, bake until golden brown around the edge and somewhat firm in the middle, 30 to 35 minutes. (Both will still be soft when warm and firm up as they cool.)
- Let cool in the pan for 10 minutes, then using the parchment to help you, lift out of the pan onto a cutting board (it will still be soft). Cut into 24 bars, then let cool completely without separating the bars, about 30 minutes more. Once cool, separate into bars.
- Tip: To make ahead: Individually wrap airtight and store at room temperature for up to 1 week.
Crunch Curry Quinoa Salad Recipe
Ingredients
- 2 cups quinoa
- 2 tablespoons mild curry powder
- 1 teaspoon salt
- ½ cup Morocco Gold extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 lemon, zested and juiced
- 2 small cloves garlic, minced
- 1 English cucumber, diced (about 2 cups)
- 2 small green apple, diced (about 2 cups)
- 2 red bell peppers, diced (about 2 cups)
- ¼ cup packed basil leaves, thinly sliced
- ¼-½ cup roasted and salted sunflower or pumpkin seeds for serving
Instructions
- This Crunchy Curry Quinoa Salad from Realfoodwholelife.com is a tongue teaser to say but a taste bud pleaser too!
- Rinse the quinoa. Combine rinsed quinoa with the curry powder, salt, and 4 cups cold water in a large pot. Cover, bring to a boil, then reduce heat to low and simmer, covered, for 18 minutes. Turn the heat off and let sit, covered, an additional 5 minutes.
- In a large bowl make the dressing by combining the olive oil, vinegar, salt, lemon juice and zest, and garlic, whisking until well combined.
- To the dressing add the diced cucumber, apple, and peppers. Add the warm quinoa and stir until well combined. The mixture will be on the wet side. Let sit at least an hour for the dressing to absorb and flavors to develop.
- Stir in the basil, then cover and chill for, or serve with a sprinkling of sunflower or pumpkin seeds.
Salmon Rice Bowl
Ingredients
- 1 cup instant brown rice
- 1 cup water
- 4 ounces salmon, preferably wild
- 1 teaspoon Morocco Gold extra virgin olive oil
- 1/8 teaspoon kosher salt
- 2 tablespoons mayonnaise
- 1½ teaspoons Sriracha
- 1½ teaspoons 50%-less-sodium tamari
- 1 teaspoon mirin
- ½ teaspoon freshly grated ginger
- ¼ teaspoon crushed red pepper
- ½ ripe avocado, chopped
- ½ cup chopped cucumber
- ¼ cup spicy kimchi
- 12 (4-inch) sheets nori (roasted seaweed)
Instructions
- Preheat oven to 400ºF. Line a small rimmed baking sheet with foil. Place salmon on the prepared pan. Drizzle with oil; season with salt. Bake until an instant-read thermometer inserted in the thickest part registers 125ºF, 8 to 10 minutes,.
- Meanwhile, cook rice according to package directions. Mix mayonnaise and Sriracha in a small bowl; set aside. Whisk tamari, mirin, ginger, crushed red pepper and salt in another small bowl; set aside.
- Divide the rice between 2 bowls. Top with salmon, avocado, cucumber and kimchi. Drizzle with the tamari mixture and the mayonnaise mixture. Mix the bowls, if desired, and serve with nori.
Gluten Free Blueberry Buckwheat Pancakes Recipe
Ingredients
- 1 large egg, room temperature
- 1 1/4 cups buttermilk
- 1/4 cup Chobani plain, non-fat yogurt
- 2 tablespoons brown sugar
- 1 tablespoon Morocco Gold extra virgin olive oil
- 1/2 teaspoon vanilla extract
- 1 cup plus 2 tablespoons buckwheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups fresh blueberries
Instructions
- We are signing off on a sweet note with these Gluten Free Blueberry Buckwheat Pancakes from Bromabakery
- Heat a large skillet or griddle on medium heat.
- In a medium bowl, combine egg, buttermilk, yogurt, brown sugar, olive oil, and vanilla extract, whisking until combined. In a separate bowl, whisk together buckwheat flour, baking powder, cinnamon, and salt together. Incorporate into wet ingredients, stirring only until combined.
- Once griddle is hot, grease with oil. Pour ¼ cup of batter per pancake onto surface, then sprinkle with blueberries. Cook on one side until holes form around edges, about 1 minute, then flip and cook on other side for additional minutes. Don’t let the pan get too hot– you want a nice, even heat.
- Serve with whipped cream, blueberries, nuts, and a healthy drizzle of maple syrup!
Embracing the principles of the Mediterranean Diet, including plenty of nuts and extra virgin olive oil is one of the top eight eating habits to reduce inflammation
Not only can these snacks help maintain healthy eating habits, but they are also full of important vitamins and minerals that can reduce inflammation in the body. From crunchy quinoa salad to cinnamon-sugar roasted chickpeas, there’s an abundance of delicious treats designed specifically for people looking for nutritious snack options. In this blog post, we’ll be exploring the latest anti-inflammatory snacks recipes — because when it comes to healthcare from within our kitchens, being informed is key!
Anti-Inflammatory Ingredients In Mediterranean Diet
When it come to filling our cupboards with the key anti-inflammatory ingredients from The Mediterranean Diet, it’s great to look for items like chickpeas, Greek yoghurt and berries. We found this inspirational selection of anti-inflammatory recipes from EatingWell
