Certified dietitian and health advocate Leah Cole thinks food can be healing. Leah resolved years of chronic inflammation by changing her diet and giving low-carb, nutrient-dense meals first priority for reducing inflammation and enhancing general health.
From digestive difficulties to joint discomfort, Leah says, “inflammation is the root cause of so many health issues.” For me, changing to low-carb dinners loaded with anti-inflammatory components changed everything.
Leah usually eats grilled chicken with avocado pesto and zucchini noodles. This dish substitutes spiralized zucchini, low in carbohydrates but high in vitamins, for conventional pasta.
Rich in anti-inflammatory ingredients including omega-3s and good fats, the creamy avocado pesto This dinner is both filling and healthy topped with grilled chicken seasoned with turmeric, a potent anti-inflammatory spice.
Leah also provides her recipe for a Salmon Salad Bowl stuffed with leafy greens, cherry tomatoes, cucumbers, olive oil and lemon juice. “Salmon is a superstar component,” she explains. “It’s loaded with omega-3 fatty acids that fight inflammation and advance heart health.”
Leah calls her Chia Seed Pudding with Berries and Almond Butter her breakfast fare. Low in carbohydrates but high in fibre, chia seeds are a mainstay in Leah’s kitchen because of their anti-inflammatory qualities. She tops the pudding with fresh blueberries and raspberries, high in antioxidants, and a dollop of almond butter for a little healthy fat.
Leah assures me that eating low-carb does not mean restricting yourself. “It’s about discovering great, healthy foods that nourish your body and help to reduce inflammation.”
