The following sample menus are examples of the dietary plan in a typical week. Consult your healthcare practitioner for other specific instructions.
Note: Be sure to include 2 servings of the UltraInflamX™ product each day.

Day 1
Breakfast
Whole-grain Quinoa Cereal:
1 cup cooked quinoa
1 cup soy milk
1/3 cup fresh blueberries
1 tsp flax seed oil

Lunch
Rice ’n Beans with Chicken
1 cup steamed kale with dressing*
1 medium peach

Dinner
3 oz broiled salmon
1 cup fresh spinach with dressing*
1 cup fresh asparagus or Brussels sprouts, steamed
1 cup cooked quinoa or rice
1 large cored and baked apple

Recipes
Rice ’n Beans with Chicken:
     1/2 cup vegetarian refried beans
     1/2 cup cooked brown rice
     2 oz cooked fresh or canned white chicken meat
     Cilantro and green onions to taste
Mix beans, rice and meat. Garnish with cilantro and green onions to taste.

Day 2
Breakfast
1 cup cream of rice cereal with 1 T brown rice syrup
Tofu scramble
1 cup almond milk
1 peach

Lunch
Tuna/Garbanzo Bean Salad
4 rice cakes or 1 cup cooked brown rice pasta or
2 pieces rice bread with 2 tsp brown rice syrup

Dinner
3 oz broiled halibut
Basic buckwheat
2 medium cooked beets or 1 cup fresh steamed asparagus

Recipes
Tofu scramble:
     1 tsp olive oil
     1/4 cup shredded carrot
     1/4 cup chopped onion
     1/4 tsp turmeric
     Minced fresh parsley to taste
     1/4 lb. firm tofu pieces, crumbled
Heat oil, sauté onion and carrot until soft. Using your hands, crumble tofu into pieces and add to skillet, along with turmeric. Heat through and coat tofu and vegetables with seasoning. Just before serving, add the fresh parsley.

Tuna Salad:
     1/2 cup cooked garbanzo beans
     1/2 can water-packed tuna
     1/4 cup each of: green peas, shredded carrot, shredded cabbage, mung bean sprouts, parsley or basil, chopped
In a medium mixing bowl, combine beans, tuna, and vegetables. Toss with dressing*

Buckwheat:
     1 tsp olive oil
     1/4 cup onion
     1 cup cooked buckwheat groats
     Parsley and garlic to taste
Sauté in olive oil. Add buckwheat groats, parsley, garlic. Heat through. Serve.

Day 3
Breakfast
Fruit Medley

Lunch
Black Bean Soup
1 cup steamed green string beans with 1 T slivered almonds. Toss with dressing*
2 rice cakes

Dinner
3 oz rainbow trout, broiled
Simple Salad
1 cup cooked quinoa or rice with 1 tsp combined flax and sesame oils

Recipes
Fruit Medley:
     1 small apple and 1 small pear, sliced
     1/2 cup mixture of blueberries and strawberries
     1/2 cup soy yogurt
     1 T total of chopped almonds, hazelnuts, cashews, walnuts or pumpkin seeds
Slice fruit and arrange in bowl. Cover with soy yogurt and garnish with nuts.

Black Bean Soup:
     1 ½ cups black beans in cooking liquid
     ½ cup diced onion
     chopped cilantro, minced garlic and salt to taste

Simple Salad:
     ½ cup cooked garbanzo beans Rice vinegar
     ½ cucumber, sliced Dill seasoning
In a shallow bowl, combine garbanzo beans (drained) and cucumber. Add rice vinegar and dill seasoning to cover. Marinate for 30+ minutes, stirring occasionally.

Day 4
Breakfast
1 cup puffed rice cereal
1 cup soy or rice milk
1 slice rice bread, toasted
1 tsp each tahini and light miso, blended and spread on toast
1/4 medium-sized cantaloupe

Lunch
Greens Salad
3 rice cakes

Dinner
3 oz broiled sea bass
1 cup cooked brown rice with 1 tsp olive oil. Salt or wheat-free tamari to taste
2 cups Mixed Greens Salad
1/2 cup vanilla rice milk

Recipes
Greens Salad:
     2 cups mixed greens salad
     1 cup cooked kidney beans
     3 oz fresh or canned white chicken
     Minced red or green onion and chopped rosemary to taste
Combine greens, beans, and chicken. Add seasonings and toss with dressing*.

Mixed Greens Salad: 
1/4 cup each: fresh asparagus, shredded cabbage, green peas, shredded carrot. 
Toss with dressing.*

Baked apple:
     1 tsp brown rice syrup
     1 apple, cored
     cinnamon
Blend a few tablespoons of water with brown rice syrup, drizzle into and over the apple. Sprinkle with cinnamon. Bake for 20 minutes at 350 degrees, or until tender.

Day 5
Breakfast
1 1/2 cups cream of rice cereal, cooked
1 cup soy or rice milk
1 T ground flax seed or 1 tsp flax oil (add after cooking is complete)
1 T chopped walnuts

Lunch
Vegetarian Split Pea Soup
1 cup cooked quinoa with 2 tsp sesame oil
1 cup cooked winter squash with 1 tsp flax oil, 1 tsp brown rice syrup, and a dash
cinnamon

Dinner
3 oz oven-roasted turkey breast
Nutty Brown Rice
1 large cored and baked apple (See Day 1 for preparation instructions.)

Recipes
Rice cereal: Cook cereal according to package directions. Remove from heat. Add remaining ingredients.

Vegetarian Split Pea Soup: Dried split pea soup can be purchased in many health food stores. Check ingredients carefully. Rehydrate according to directions.

Nutty Brown Rice:
     1 cup blend of wild and brown rice, cooked
     1 T of chopped pecans
     1 tsp of walnut oil
Combine 1/2 cup of brown and wild rice in a saucepan. Add 21/2 cups water, bring to boil, reduce heat, and simmer for 45 minutes or until water is absorbed. Remove the 1 cup portion and store the remainder for lunch Day 7. Sauté pecans in walnut oil, gently fold into the cooked brown rice.

Day 6
Breakfast
1 cup puffed millet
1 cup soy or rice milk
2 T chopped or whole natural almonds
1 medium pear

Lunch
Navy Bean Soup
1 cup steamed Swiss chard with dressing*

Dinner
1 skinless chicken thigh, roasted or baked
2 cups mixed greens salad with:
1/4 cup each peas, sprouts, carrots
1/2 cup cooked garbanzo beans Toss with dressing.*
2 rice cakes

Recipes
Navy Bean Soup:
     1 cup cooked navy beans with liquid
     1/2 cup cooked brown rice spirals
     1 tsp olive oil
     1 chopped carrot
     1/4 cup chopped celery
     1 green onion
     Dried herbs such as oregano, thyme, and parsley
     Salt to taste
Sauté carrots, celery, and onion in olive oil. Add dried spices. When vegetables have softened, stir in beans and liquid. Add pasta. Stir and heat through.

Day 7
Breakfast
1 cup puffed rice cereal
1 cup almond milk
1/2 cup fresh or frozen blueberries
2 rice cakes with 2 tsp almond butter
1 oz smoked salmon (1" by 2" piece)

Lunch
Stir-Fry Vegetables with Chicken
11/2 cups cooked brown and wild rice

Dinner
3 oz cooked lamb (lowfat cut such as loin chop, trim visible fat) 1 cup cooked quinoa with Mint Sauce†
Steamed Brussels sprouts with dressing*

Recipes
Stir-Fry Vegetables and Chicken:
     1 tsp sesame oil
     Wheat-free tamari
     1/2 cup each: broccoli, cauliflower, snow peas, onion
     1/4 cup mung bean sprouts
     3 oz cooked, skinless boneless chicken pieces or canned chicken
     1 tsp flax oil
Heat oil in nonstick skillet. Add chicken, stirring quickly. Heat through. Add bean sprouts just before removing from heat. Then, remove from heat and toss in freshly chopped basil. Serve with cooked rice. Add 1 tsp flax oil and wheat-free tamari to taste upon completion of cooking.

*Dressing:
     1 tsp flax oil
     3 tsp vinegar
Vinegar suggestions: apple cider, tarragon, balsamic, rice, ume plum, red wine or a combination. Mix larger batches and keep in a bottle in the refrigerator and remove a serving (about 1½ T) as needed.