The following sample menus are examples of the non-vegetarian dietary plan in a typical week. Incorporate any other instructions given during your office visit.
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
Kasha
1 cup cooked squash
1 piece rice bread, toasted with 1 tsp apple butter

Dinner
Vegetable Dal Curry
2 cups mixed greens salad with dressing*
2 rice cakes
Baked apple

Recipes
Kasha:
     1 tsp olive oil
     1/4 cup chopped onion
     1 celery stick, chopped
     1 cup water
     1/2 cup buckwheat groats
     1 T wheat-free tamari sauce
Sauté onion and celery in oil. Add buckwheat groats, water, and tamari. Bring to a boil. Reduce heat. Simmer 20 minutes.

Squash: 
Add 1 tsp flax oil, 1 tsp brown rice syrup and cinnamon to taste upon completion of cooking.

Quinoa or rice: 
Cook according to package directions.

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.

Dal:
     1 tsp olive oil
     1/4 cup onion, minced
     1 carrot, sliced
     1 cup cauliflower pieces
     1 tsp turmeric
     1/4 tsp coriander powder
     dash of cumin
     1/3 cup red lentils
Heat oil, add onion and spices, and sauté. Add remaining vegetables and stir to coat with seasonings. Add lentils and 1 cup water. Bring to a boil, reduce heat, and simmer about 40 minutes. Salt 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
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
Veggie & Tofu Stew
Serve with 1/2 cup cooked brown rice
1 cup collard greens, steamed, with dressing*

Recipes
Cream of rice cereal: 
Cook according to package directions. You may add your own almond milk and peach to your cereal, or eat separately.

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.

Garbanzo Salad:
     1/2 cup cooked garbanzo beans
     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*

Veggie and Tofu Stew:
     1/4 lb. firm tofu
     4 T wheat-free tamari
     4 T mirin
     1/4 cup water
     1 clove minced garlic
     1 carrot, chopped
     1 stalk celery, sliced
     1 broccoli floret, chopped 1 leek, chopped 1/2 small zucchini, sliced
     1 scallion, chopped
     1 tsp arrowroot powder
Cube the tofu. Marinate for 45 minutes in tamari, mirin, water, and garlic. Remove tofu and bake at 400 degrees for 15 minutes on an oiled cookie sheet. Turn and bake 15 minutes.
Pour liquid into saucepan and add carrot, celery, broccoli, leek, and zucchini. Cover and boil, reduce heat until vegetables are tender (10 minutes). Mix a few tablespoons water with arrowroot and add to vegetables. Add 1 chopped scallion. Bring to a boil, then simmer until sauce thickens. Add baked tofu and mix.

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
Simple Rice Burger
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.

Simple Rice Burger:
     1/2 tsp vegetable broth powder
     2 tsp tahini
     1-2 T chopped parsley
     1/2 tsp basil
Salt, oregano, garlic to taste
1 T minced onion
3/4 cup cooked brown rice
Combine tahini, basil, vegetable broth powder, parsley, salt, oregano, onion, and garlic with cooked brown rice. Mix well and form patty. Lightly spray a skillet and brown the patty on each side.

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
Tempeh Salad
3 Rice Cakes
1 cup each cantaloupe and honeydew melon pieces

Dinner
Miso Soup
11/2 cups broccoli with dressing*
Baked Apple

Recipes
Tempeh Salad:
     2 oz Tempeh, cubed and steamed
     1/4 lb. fresh asparagus, steamed
     1/4 cup frozen peas, thawed
     1/2 cup cooked garbanzo beans
     1/4 cup toasted cashew pieces
     1 scallion and 1 stalk celery, chopped
     2 cups mixed greens

Tempeh Salad Dressing:
     2 oz silken tofu
     1/2 T olive oil
     1/2 T Dijon mustard
     1 T fresh copped cilantro
     1 tsp umeboshi paste
To prepare dressing, place the tofu, olive oil, Dijon mustard, tarragon, and umeboshi paste in a blender. Mix dressing with salad ingredients and serve over mixed greens salad.

Miso soup:
     1 cup water
     1 T light yellow miso
     1/4 cup finely chopped cooked kale
     1 chopped scallion
Boil water. Remove from heat, add the miso, and stir to dissolve. Add the kale and scallion.

Baked apple: 
See Day 1 for preparation instructions.

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
Pasta n ‘Cheese’
3 ounces baked tofu
1 cup steamed asparagus with dressing*

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.

Baked Tofu:
Slice 1/2 " pieces of firm tofu. Marinate in the following for 1 hour then bake on lightly oiled cookie sheet for 10 minutes each side at 350 degrees.
     1/3 cup wheat-free tamari
      1/4 cup water
    2 cloves garlic, minced
     1 tsp minced or grated ginger

Pasta n ‘Cheese’:
11/2 cups cooked brown rice pasta cooked according to package instructions. Toss with 1 tsp flax oil and sprinkle with nutritional yeast.

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
Sassy Beans
1 cup cooked quinoa
1 cup green beans, steamed with dressing*

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.

Sassy Beans:
     1/2 cup vegetarian refried beans
     1 T chopped scallions
     Garlic, onion, chopped cilantro to taste
     A few chopped black olives
     1/4 avocado
Heat beans with all ingredients except black olives and avocado. Remove from heat. Garnish with remaining items.

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

Lunch
Veggie Spread
2 rice cakes
Fresh carrots and celery

Dinner
Semi-Greek Salad
3 rice cakes

Recipes
Veggie Spread for rice cakes:
     1/2 cup cooked millet
     1/2 cup silken extra firm tofu
     1/4 cup grated carrot
     1 T cashew butter
     11/2 T light yellow miso
     3 T nutritional yeast
      1/8 tsp each tarragon and parsley
Mix all ingredients in a bowl. Serve as a spread with the rice cakes.

Semi-Greek Salad:
     3 cups mixed greens
     1/2 cup each: shredded carrot, cabbage, green onion
     1 cup cooked garbanzo beans
A few sliced black olives and a few red onion ringlets
Add a touch of Dijon mustard to the standard dressing* and toss all ingredients.

*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.