Healthy Recipes Recipes for Weight Loss & Diet 17 Anti-Inflammatory Recipes for Weight Loss By Jessica Ball, M.S., RD Jessica Ball, M.S., RD Instagram Jessica Ball is EatingWell's Associate Nutrition Editor. She studied at Michigan State University to get her bachelor's of science in dietetics with a minor is food systems and sustainability. She went on to complete her master's of science in dietetics and dietetic internship at the University of Vermont. EatingWell's Editorial Guidelines Published on January 16, 2020 Reviewed by Dietitian Victoria Seaver, M.S., RD Reviewed by Dietitian Victoria Seaver, M.S., RD Instagram Twitter Victoria Seaver is a registered dietitian and Associate Editorial Director for EatingWell.com. She completed her undergraduate degree in nutrition, dietetics and food science and her masters degree and dietetic internship at the University of Vermont. Victoria has been a part of the EatingWell.com team since 2015. EatingWell's Editorial Guidelines Share Tweet Pin Email Trending Videos Inflammation is a natural part of everyday life but when it goes into overdrive is when it can cause issues and make things, like losing weight, difficult. Thankfully, there are plenty of delicious foods that help to minimize inflammation to get you back on track with your weight loss goals. Similar to the Mediterranean diet, the anti-inflammatory diet also has a focus on healthy whole foods, which is what you'll find in these delicious recipes. Loaded with legumes, high-fiber whole grains, good-for-you fats (like salmon and olive oil) and tons of veggies, these anti-inflammatory recipes are naturally lower in calories (thanks to all those veggies) to help you lose weight. From soups and salads to oats and lentils, there is something for everyone on this list. 01 of 17 Chicken & Spinach Soup with Fresh Pesto View Recipe This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients--boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto. Recipe by Nancy Baggett for EatingWell. Source: EatingWell Soups Special Issue April 2016 02 of 17 Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar View Recipe Who says spinach salads are only for spring? Use autumn's tender crop of fresh spinach and other seasonal vegetables to make this fall salad with roasted butternut squash, apples, cheddar and pecans. This colorful and healthy salad would be a wonderful addition to your Thanksgiving menu, but there's no reason to save it for holidays--serve it along with chicken or pork for a healthy weeknight dinner, or turn it into a main course by adding some chickpeas or chopped chicken or turkey. Source: EatingWell.com, October 2019 03 of 17 Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto View Recipe Looking at a tangle of spaghetti squash tricks your brain into thinking you're about to eat a serving of eggy noodles, when in fact, you get a nice calorie and carb savings in this healthy recipe. Giving tomatoes a stint in a hot oven makes them candy-sweet. Source: EatingWell Magazine, January/February 2017 04 of 17 Chickpea & Potato Curry View Recipe This fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Serve with whole-wheat naan to sop it all up. Source: EatingWell Magazine, November 2019 05 of 17 Smoky Slow-Cooker Black Beans with Collard Greens Cooking black beans in a slow cooker with a ham hock gives them a wonderful smoky flavor. Don't forget to soak your beans overnight for the creamiest, most luscious results. Serve over brown rice with lemon-curry collard greens for an easy healthy dinner that's super-satisfying. Source: EatingWell Magazine, September 2019 06 of 17 Fattoush Salad View Recipe Red cabbage gives this fattoush salad extra crunch. Recipe adapted from New Arrival Supper Club chef Maysaa Kanjo. Source: EatingWell Magazine, January/February 2020 07 of 17 Cauliflower Chicken Nachos View Recipe Swapping in tender-crisp cauliflower slices for chips in these cauliflower nachos ups your veggie servings for the day. Source: EatingWell Magazine, January/February 2020 08 of 17 Edamame Lettuce Wrap Burgers with Peanut Sauce View Recipe Edamame make these homemade veggie burgers mean, green protein machines. Peanut sauce, curry paste and quick-pickled carrots give them Thai-inspired flair. Source: EatingWell Magazine, January/February 2020 09 of 17 Slow-Cooker Vegetable Stew View Recipe Potatoes and beans make this tomato-based crock-pot vegetable stew super-hearty. You could also add briefly sautéed chunks of zucchini or fresh corn kernels just before serving, or add another can of cannellini beans for more substance. A dollop of pesto on top is also super-delicious. Adding homemade garlic croutons is an easy way to elevate this healthy dinner. Source: EatingWell Magazine, September 2019 10 of 17 Lemon-Tahini Couscous with Chicken & Vegetables View Recipe When you want pasta in no time, couscous is your best friend! The tiny pasta balls cook up in minutes, and absorb all the water so you don't have to fuss with draining. Tossed with sautéed vegetables plus leftover chicken, it's a fast and tasty meal in a bowl that's perfect as an easy dinner recipe. Source: Diabetic Living Magazine, Summer 2019 11 of 17 Salmon-Stuffed Avocados View Recipe Canned salmon is a valuable pantry staple and a practical way to include heart-healthy omega-3-rich fish in your diet. Here, we combine it with avocados in an easy no-cook meal. Source: Diabetic Living Magazine, Spring 2019 12 of 17 Savory Oatmeal with Cheddar, Collards & Eggs View Recipe Have you tried savory oats yet? It's a nice change-up from the sweet way oatmeal is typically served, plus you get a full serving of vegetables. Serve with hot sauce, if desired. Source: EatingWell Magazine, September/October 2018 13 of 17 Chicken & Vegetable Penne with Parsley-Walnut Pesto View Recipe Homemade pesto may seem daunting, but in this quick pasta recipe you can make a simple sauce in minutes while the pasta water comes to a boil. You can substitute frozen green beans and cauliflower for fresh; in Step 4, cook the frozen vegetables according to package directions before tossing with the pasta and pesto. Source: Diabetic Living Magazine, Spring 2019 14 of 17 Curried Sweet Potato & Peanut Soup View Recipe In this flavorful soup recipe, sweet potatoes simmer in a quick coconut curry, resulting in a creamy, thick broth punctuated by notes of garlic and ginger. We love peanuts for their inexpensive price and versatile flavor. They're also a great source of protein--1 ounce has 7 grams. Source: Diabetic Living Magazine, Spring 2019 15 of 17 Whole-Grain Salad with Charred Broccoli, Spring Onions & Parsley-Sumac Vinaigrette For this easy healthy salad, chef Hugh Acheson shows the power of charring vegetables as a way to add interest to a salad. This flexible recipe can be made with a variety of whole grains, such as wheat berries, farro or pearl barley. The salad revels in the spring arrival of radishes, spring onions and bright green parsley. Sumac, which is commonly used in Middle Eastern cooking, adds a touch of tartness. Look for it in well-stocked spice sections at your market. Source: EatingWell Magazine, April 2019 16 of 17 Grilled Eggplant & Tomato Pasta View Recipe The combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner. Source: EatingWell Magazine, July/August 2019 17 of 17 Vegetarian Slow-Cooker Pozole View Recipe This healthy vegetarian take on the Mexican stew pozole gets tons of flavor from poblano peppers, ancho chile powder and dried herbs and spices, while cannellini beans provide substance, protein and fiber. Chewy hominy--corn that has been treated with lime to remove the tough hull and germ--is integral to the stew. Look for it in cans in the Latin section of your supermarket. Serve the stew with shredded cabbage, radishes, fresh cilantro and sour cream. Source: EatingWell Magazine, April 2019 Was this page helpful? Thanks for your feedback! Tell us why! Other Submit