Every meal features ingredients proven to reduce inflammation — berries, fatty fish, leafy greens, turmeric, and more.
Breakfast, lunch, dinner, and snacks for every day of the week. No guesswork, just follow the plan.
A complete, store-section-organized grocery list so you can shop once and cook all week.
Want a plan tailored to your family size, allergies, and taste preferences? NumYum's AI builds one in 60 seconds.
Understand which foods fight inflammation and which ones trigger it. Our plan does the research for you.
Each day includes four anti-inflammatory meals with simple recipes, key ingredients, and portion guidance.
Ready for a custom plan? NumYum's AI creates anti-inflammatory meal plans tailored to your family's needs.
Creamy oats with a pinch of turmeric and black pepper, topped with blueberries, walnuts, and a drizzle of honey.
Mixed greens with grilled salmon, cherry tomatoes, cucumber, Kalamata olives, and lemon-olive oil dressing.
Chicken breast stir-fried with broccoli, bell peppers, and snap peas in a ginger-garlic sauce over brown rice.
Crisp apple slices paired with natural almond butter for a satisfying anti-inflammatory snack.
Blended spinach, banana, and avocado topped with chia seeds, hemp hearts, and fresh strawberries.
Hearty red lentil soup with roasted sweet potato, turmeric, cumin, and a squeeze of lemon.
Wild-caught salmon baked with dill and lemon, served alongside roasted Brussels sprouts and sweet potatoes.
A handful of walnuts, almonds, pumpkin seeds, and dark chocolate chips (70%+ cacao).
Whole-grain toast topped with mashed avocado, poached eggs, red pepper flakes, and extra-virgin olive oil.
Warm quinoa with roasted chickpeas, roasted red peppers, spinach, feta, and tahini dressing.
Seasoned ground turkey with shredded carrots, water chestnuts, and ginger wrapped in butter lettuce leaves.
Warm almond milk blended with turmeric, cinnamon, ginger, and a touch of maple syrup.
Overnight chia pudding made with coconut milk, topped with mixed berries and a sprinkle of flaxseed.
Whole-grain wrap with grilled chicken, avocado, mixed greens, tomato, and olive oil drizzle.
Wild sardines tossed with white beans, arugula, red onion, capers, and a lemon-herb vinaigrette.
Cool cucumber rounds with homemade or store-bought hummus seasoned with extra-virgin olive oil.
Baked egg frittata loaded with roasted sweet potato, spinach, onion, and a pinch of turmeric.
Wild-caught tuna mixed with olive oil, Dijon mustard, celery, and capers, served over a bed of arugula.
Thai-inspired coconut curry with cauliflower, chickpeas, spinach, and turmeric served over jasmine rice.
Fresh raspberries, blueberries, and blackberries with a dollop of coconut yogurt and hemp seeds.
Whole-grain pancakes with mashed banana and chopped walnuts, topped with fresh berries.
Roasted beets with goat cheese, candied walnuts, arugula, and balsamic vinaigrette.
Wild cod baked with a parsley-garlic crust, served with roasted asparagus and quinoa.
Steamed edamame lightly sprinkled with sea salt and a squeeze of fresh lemon.
Wild smoked salmon with sliced avocado, capers, red onion, and whole-grain crackers.
Vegetable-packed minestrone with kale, white beans, tomatoes, and whole-grain pasta.
Herb-marinated grilled chicken breast topped with fresh mango salsa, served with roasted sweet potatoes.
A simple combination of raw walnuts and fresh figs — packed with omega-3s and antioxidants.
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