A member of our FoodTrients team has written a new book!

Ginger Hultin MS RDN CSO, a Seattle-based registered dietitian and long-time FoodTrients contributor, combines her expertise in balanced, anti-inflammatory nutrition with meal prepping for optimal ease and organization in the newly released Anti-Inflammatory Diet Meal Prep: 6 Weekly Plans and 80+ Recipes to Simplify Your Healing, published by Rockridge Press.

About the Book

Ginger shows her readers how to reduce inflammation with good food, offering 84 easy recipes and 6 weeks of meal prep plans.

Sticking to an anti-inflammatory diet can feel overwhelming, but the Anti-Inflammatory Diet Meal Prep cookbook makes it efficient, effective, and delicious to improve your health. This book shows you how to make perfectly portioned, pre-prepared meals for six full weeks, so whenever you open your fridge or freezer, you’ll have healthy, home-cooked, anti-inflammatory options ready to go.

From pasta and salads to dressings and desserts, these anti-inflammatory diet recipes make it a breeze to keep track of proper portions and pick the right ingredients. Find expert advice on which foods to include and avoid and how-to meal prep efficiently, taking the guesswork out of fighting inflammation.

Anti-Inflammatory Diet Meal Prep features:

• The power of meal prep―Learn how pre-planning your meals helps you stick to your anti-inflammatory diet, boost your cooking skills, and save time.
• 6 Weeks of plans―Weeks one and two eliminate processed foods; weeks three and four help you increase fruit and vegetable intake, and weeks five and six include recipes packed with nutrients to reduce inflammation.
• A complete meal guide―Every week’s meal prep includes the recipes for the week, a shopping list of ingredients, and clear instructions for cooking and prepping. You’ll even get tips on storing, preserving, and reusing leftovers.
• Learn how meal prep can make an anti-inflammatory diet easy and efficient for anyone.

The Inspiration

Ginger’s work as a dietitian has a strong theme: helping people lower inflammation in their bodies. From her work as an intern at the Veterans Hospital in Chicago, dietitian work at a large hospital where she spent time on the cardiac floor, educating patients who had just had heart attacks, and the Block Center for Integrative Cancer Treatment where she spent years as a dietitian supporting people going through active treatment – chemotherapy and radiation – with plant-based diet education, supplements and lifestyle changes all geared towards calming the inflammation in their bodies so they could heal, she learned that you can absolutely influence inflammatory markers in the body with nutrition. With less inflammation, you feel better, experience less pain, support your body’s healing and increase energy.

Writing a book that not only outlines exactly what an anti-inflammatory diet is but also precisely how to do it through preparing your meals ahead of time and planning out your weeks was something she always wanted to do. Ginger knows that if you’ve got chronic inflammation or an inflammatory disease is that you often live in pain and/or experience fatigue. That’s not a great combination for getting in the kitchen and cooking. With her meal prep plan, you plan once a week. You shop once a week. You prep once a week and then you’re done. You’ll never have to worry about what’s for breakfast, lunch or dinner again. The recipes are easy, versatile so you can flex them to your needs, and use on-hand ingredients that are affordable and familiar.

If you or anyone you know is suffering from inflammation or an inflammatory disease, make sure to pick up the book on Amazon or request it at your local bookstore. If you’re a person who wants to make your weekly schedule lighter and easier through meal prep, this book is also for you.

Edamame Hummus 

Edamame hummus is the perfect way to boost protein and antioxidants in dip form. This hummus tastes great on whole-grain crackers, chips, and fresh veggies, like carrots, bell peppers, cucumber, tomatoes, broccoli, cauliflower, or celery. This recipe uses frozen edamame, so you can make it even if you don’t have fresh edamame on hand. 

Makes 5 Servings 

Prep time: 10 minutes 

Cook time: 5 minutes 

Dairy Free, Gluten-Free, Nightshade-Free, Nut-Free, Vegan 

Ingredients

8 ounces frozen shelled edamame
¼ cup tahini
Juice of 1 large lemon
1 garlic clove, halved
¾ teaspoon salt
½ teaspoon ground cumin
2 to 4 tablespoons water
3 tablespoons olive oil

Directions 

1. Microwave the frozen edamame for 2 to 3 minutes, or per package instructions. 

1. In a food processor or blender, combine the edamame, tahini, lemon juice, garlic, salt, cumin, and 2 tablespoons of water. Puree the mixture until it’s smooth. If it needs more liquid, add up to 2 more tablespoons of water, 1 tablespoon at a time. With the food processor running, slowly drizzle in the olive oil 1 tablespoon at a time, blending well to incorporate after each addition. 

1. Pour the hummus into 5 small storage containers. 

Storage: Store in refrigerator for up to 7 days, or freeze for up to 3 months. If frozen, thaw a container of the hummus in the refrigerator overnight before serving. 

Cooking tip: A food processor is best for this recipe, so you can drizzle the olive oil in slowly while the motor is running. If you’re using a blender, add 1 tablespoon of oil at a time and pulse 5 to 10 times to incorporate. 

Per Serving: Calories: 202; Total Fat: 17g; Saturated Fat: 2g; Protein: 7g; Total Carbohydrates: 8g; Fiber: 4g; Sugar: 1g; Cholesterol: 0mg