Antiinflammatory Meals Dinner - Egg Casserole with Kale - Sharpened Health | Nutrition | Mindfulness

Antiinflammatory Meals Dinner (Read time: 2 minutes 40 seconds). Inflammation is a natural response by the body to injury or infection, crucial for healing. When you’re injured or exposed to harmful agents, your immune system triggers inflammation, characterized by increased blood flow, swelling, and pain. This process helps combat infections and repair damaged tissue. However, sometimes inflammation persists chronically, leading to continuous release of pro-inflammatory substances, which can harm healthy cells and tissues.

Regarding anti-inflammatory meals for dinner, it’s important to focus on foods that can help counteract inflammation in the body. This includes incorporating ingredients rich in antioxidants, omega-3 fatty acids, and other anti-inflammatory compounds. Examples of such foods include fatty fish like salmon, leafy greens such as spinach and kale, berries, nuts, seeds, and herbs like turmeric and ginger. By prioritizing these ingredients in your dinner recipes, you can support your body’s natural anti-inflammatory processes.

Egg Casserole with Kale – Antiinflammatory Meals Dinner

Source of this great antiinflammatory meal dinner – The “I Love My Instant Pot®” Anti-Inflammatory Diet Recipe Book by Maryea Flaherty (click here if You want more awesome recipies).

Kale stands out as a powerhouse anti-inflammatory ingredient, making this egg casserole not only nutritious but also great antiinflammatory meals dinner Enhanced with garlic, rosemary, and thyme, this frittata promises a delightful flavor profile. Additionally, it serves as a convenient meal prep option, ready to be enjoyed for breakfast over the next few days.

Preparation Time: 10 minutes
Cooking Time: 17 minutes

Serves: 6

Ingredients for Antiinflammatory Meals Dinner:

1 tablespoon avocado oil
1 small yellow onion, finely chopped
5 large kale leaves, finely chopped (remove tough stems)
1 clove garlic, minced
2 tablespoons lemon juice
½ teaspoon salt, divided
9 large eggs
2 tablespoons water
1½ teaspoons dried rosemary
1 teaspoon dried oregano
¼ teaspoon black pepper
½ cup nutritional yeast

Instructions:

Heat avocado oil in a pot using the Sauté function for 1 minute.
Sauté chopped onion for 2 minutes until softened.
Add kale, garlic, lemon juice, and ¼ teaspoon salt. Cook for an additional 2 minutes, then cancel the Sauté function.
In a medium bowl, whisk together eggs, water, rosemary, oregano, remaining ¼ teaspoon salt, pepper, and nutritional yeast.
Combine the onion and kale mixture with the egg mixture.
Rinse the inner pot, add 2 cups water, and place a steam rack inside.
Grease a 7″ springform pan with cooking spray and transfer the egg mixture into it.
Place the pan on the steam rack, secure the lid, and pressure cook for 12 minutes.
Quick-release pressure when the timer beeps, unlock the lid, and remove the pan from the pot.
Allow the casserole to cool for 5 minutes before slicing and serving.

Nutritional Information (per serving):

Calories: 157
Fat: 9g
Protein: 13g
Sodium: 311mg
Fiber: 2g
Carbohydrates: 5g
Sugar: 1g

Yeast Benefits:

Nutritional yeast is a valuable ingredient for adding cheese-like flavor to dishes without dairy. Apart from its flavorful profile, it also serves as an excellent source of B vitamins.