- Paperback: 291 pages
- Publisher: Sonoma Press; 1 edition (October 21, 2015)
- Language: English
- ISBN-10: 1942411251
- ISBN-13: 978-1942411253
- Product Dimensions: 7 x 1 x 9 inches
- Shipping Weight: 1.6 pounds (View shipping rates and policies)
- Average Customer Review: 264 customer reviews
Amazon Best Sellers Rank:
#4,613 in Books (See Top 100 in Books)
- #148 in Other Diet Books
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The Anti-Inflammatory Diet & Action Plans: 4-Week Meal Plans to Heal the Immune System and Restore Overall Health Paperback – October 21, 2015
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From the Publisher
White Fish with Spice Rub
Spice rubs are good to have around; they take just moments to put together and you can keep them in an airtight container at room temperature for several months. The spice combination used here is also good for chicken, salmon, and lamb. This particular recipe is great served with Kale Pesto (page 261).
Paleo, Mediterranean, Timesaving
Prep time: 3 minutes / Cook time: 12 minutes.
Calories: 364; Total Fat: 20g; Total Carbohydrates: 3g; Sugar: 1g, Fiber: 1g; Protein: 42g; Sodium: 1277 mg.
- 2 tablespoons ghee, melted, divided
- 4 (about 6-ounces each) white fish fillet
- 1 tablespoon paprika
- 2 teaspoons cumin
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon turmeric
- ½ teaspoon ground pepper
- 1 tablespoon coconut sugar (optional)
1. Preheat the oven to 400°F.
2. Brush a shallow baking dish with 1 tablespoon of ghee.
3. Place the fish fillets in the dish and brush them with the remaining 1 tablespoon of ghee.
4. In a small bowl, combine the paprika, cumin, onion powder, salt, turmeric, pepper, and coconut sugar (if using).
5. Divide 1 tablespoon of spice rub between the fillets, making sure the surface of the fish is covered by the rub. Store the remaining spice rub for future use.
6. Bake the fish for 12 to 15 minutes, or until it is firm and cooked through.
Coconut sugar is a low glycemic, minimally processed sugar that has a flavor similar to brown sugar. It can be omitted from the rub if you choose.
About the Author
DOROTHY CALIMERIS is a food writer and blogger, a frequent contributor to Diablo Magazine, and a recipe developer and culinary instructor who lives in Oakland, California, with her husband and daughter.
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The book contains some useful information and many, many recipes. If that is what you are looking for, this may be a good purchase for you. The meal plans, however, are highly unrealistic. The estimated prep/cook times are a joke and the number of ingredients within a week is through the roof. If you have no job but a whole bunch of money, then these plans might work. Also, other than the breakfast smoothies, the plans don’t offer any beverage guidance. The book mentions several beverages to avoid (e.g. milk, alcohol, caffeinated beverages), but does not offer much information on what is beneficial to drink. Should I restrict my intake to water? I love water, but, even for me, only drinking water would feel too much like a diet and not enough like an achievable meal plan.
In short, if you are looking for a realistic meal plan to address your inflammation issues, skip this book. If you are looking for a variety of recipes with foods that some experts have identified as helping reduce inflammation, buy this book. Especially if you like coconut.
...and that was just Monday - Wednesday of Week 1.
Enough said. Unless you're both wealthy & retired, who has time or this?
Some of the recipes are time consuming.
Some of the recipes have ingredients that I had to look for - they weren't in my regular grocery store. I was able to find everything at a high end grocer.
The food is good, or at least I like most of it.
It is hard work only if you allow it to be. I haven't made every recipe in the book. I make what I like.
Also, wanted to add that YES this book does include some food not typically found in an AIP diet. However, if you read the entire intro section it explains why, and stresses the importance of listening to your body and eliminating those foods if they cause you trouble.