Look at our view from the trailer window. The river at night was so gorgeous that I couldn't sleep. I just kept looking at it in awe.
We hiked and golfed and ate, ate, and oh ya....we ate some more. I knew ahead of time that I would not be eating very anti-inflammatory and would probably suffer just a little bit. Once a year, for great German schnitzel and spaetzle with mushroom gravy, it's worth it!. Since I eat pretty good most of the time I don't have a lot of pain when I stray from my anti-inflammatory diet, but I did have some by the time we returned home. So, naturally I hopped right back into eating great. I started with some amazing cherries that we purchased on our way home at a fruit stand. They are so very anti-inflammatory and do a great job at calming down inflammation.
Then I whipped up some salmon croquettes and quinoa salad.
The salmon, of course, is full of omega 3's which calm inflammation, plus I add flax seed. The quinoa salad has a lemon vinaigrette made with olive oil and kalamata olives. Both of those are very anti-inflammatory. I was asked about the inflammation factor of quinoa and I honestly do not know. Quinoa is packed with iron and protein and is so good for you that I have included it in my diet. The olive oil, olives and salmon definitely add so much anti-inflammatory action in this meal that you do not need to worry about Quinoa. Just enjoy the meal and the benefits.
Here is the recipe for my Mediterranean Quinoa Salad:
1 cup Quinoa
2 cups water
1 teaspoon salt
1/3 cup basic vinaigrette
1/2 red onion, diced
1/2 cup sun-dried tomatoes, diced
1/2 cup kalamata olive, pitted and sliced
Add the Quinoa and salt to the water. Bring to a boil. Cover and turn down to a simmer and let cook for 15 minutes. Take off of the the heat and let set for 5 minutes. Fluff with a fork. Add the remaining ingredients and mix. Refrigerate.
This is actually good hot or cold . I like it better cold and it keeps well for a few days in the refrigerator.