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Clean eating, anti-inflammatory diet cookbooks available

Chicken Caprese Bowl from “Clean-Eating Breakfasts and Lunches Made Simple.” (Photo by Amy Phelps)

With the holidays, everyone has a tendency to enjoy treats that may not be as healthy. Eat a little better with two new cookbooks, one for getting rid of processed ingredients, and one for eating foods that are anti-inflammatory.

Lacey Baier creates a cookbook that has 75 recipes that use no processed ingredients with “Clean-Eaitng Breakfasts and Lunches Made Simple.”

Baier, a healthy lifestyle influencer, creator of a YouTube channel and blog, A Sweet Pea Chef, collects foods for those fast meals on the go — breakfast and lunch — that are a lot healthier than some fast food.

There are 11 chapters of recipes in the book that focus on types of breakfasts and lunches. For the most important meal of the day are Breakfast Bowls, Griddle Foods, Oatmeal, Smoothies, Muffins and Breakfast Bars, and Inner Child Breakfasts.

Lunch chapters include Classic Comfort Food, Salads, Lunch Bowls, Appetizers and Sandwiches.

Bowls include recipes like Blackberry Cobbler Greek Yogurt Bowl and Savory Sweet Potato Bowl with Salsa Verde.

Griddle breakfasts include Key Lime Protein Pancakes and Low-Carb Pizza Waffles.

Oatmeal offers Almond Joy Overnight Oats and Maple-Pecan Beet Overnight Oats.

Smoothies offer Chocolate-Avocado Smoothie and Red Velvet Smoothie.

Muffins and Breakfast Bars include Blueberry Cheesecake Breakfast Fars and Jalapeno and Cheddar Cornmeal Muffins.

Fun Breakfasts include Homemade Strawberry Pop-Tarts and Peanut Butter Crunch Cereal.

Changing things up for lunch in Comfort Food, there are recipes for Black Bean Burgers with Baked Chili Sweet Potato Wedge Fries and Grown-Up Fish Sticks with Homemade Tartar Sauce.

Salads include 7-Layer Taco Salad and Your New Go-To Pasta Salad.

Lunch Bowls include BBQ Pulled Chicken Bowl with Roasted Carrots and Cabbage Slaw and Sweet Potato and Black Bean Buddha Bowl.

Appetizers offer Buffalo Cauliflower “Wings” with Zesty Ranch Dipping Sauce and Shrimp Summer Rolls with Spicy Black Beans.

Sandwiches end things with Fresh Tuna Melt Quesadilla and Tangy Lentil Sloppy Joes.

One day for lunch I made the Chicken Caprese Bowl. It uses a homemade balsamic vinaigrette — which I already had one on hand so I just used that drizzled over top of the chicken that is pan-fried and store-bought spiralized zucchini. It is also topped with fresh mozzarella and cherry tomatoes. I loved it. I liked the veggies and the vinaigrette was a nice touch with the tomatoes and cheese. It all cooked very quickly, so you could definitely have this on a busy day.

“Clean-Eating Breakfasts and Lunches Made Simple” is published by Page Street Publishing. It is $21.99.

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I have rheumatoid arthritis and have sporatically tried to eat the anti-inflammatory diet and I love the Instant Pot so “The I Love My Instant Pot Anti-Inflammatory Diet” book seemed perfect for me.

Written by Maryea Flaherty of HappyHealthyMama.com, this takes a look at the diet as well as just eating healthy in general and using a favorite appliance with 175 easy recipes.

There are nine chapters of recipes that include anti-inflammatory eating: Breakfasts; Soups, Stews and Chilis; Snacks and Appetizers; Beans, Rice and Whole Grains; Side Dishes; Poultry Main Dishes; Seafood and Fish Main Dishes; Vegetarian Main Dishes; and Desserts.

Breakfasts include Raspberry Steel Cut Oatmeal Bars, Coconut Chocolate Oatmeal and Banana Pancake Bites.

Soups, Stews, and Chilis offer dishes like Carrot Ginger Soup, Coconut Curry Sweet Potato Soup and Beet Soup with Orange.

Snacks and Appetizers include Cinnamon Applesauce; Vegan Nacho Cheese Sauce and Smoky Black Bean Dip.

Beans, Rice and Whole Grains offer Basic Brown Rice, Healthier Refried Beans and Coconut Curry Lentils.

Side Dishes include Simple Spaghetti Squash, Lemon Ginger Broccoli and Carrots and Garlic Green Beans.

Poultry Main Dishes offer Turkey Sweet Potato Hash, Homestyle Chicken and Vegetables and Jerk Chicken.

Seafood and Main Dishes include Tomato Basil Tilapia with Quinoa, Garlic Shrimp and Broccoli and Salmon with Red Potatoes and Spinach.

Vegetarian Main Dishes offer Root Vegetable Lentil Bowls, Mexican Chopped Salad with Spicy Avocado Dressing and Chickpea-Stuffed Acorn Squash.

Desserts offer Easiest Vanilla Pumpkin Pudding, Apple Cinnamon Bundt Cake and Apple Crisp.

Anytime I’ve made my anti-inflammatory dishes, I’ve made a small batch for myself because everyone at home acts like I’m trying to poison them. This time, I just hid the cookbook cover and said I’m making chicken and rice tonight and made Coconut Lime Chicken and Rice. My youngest has enjoyed a coconut curry shrimp dish I’ve made in the past, and everyone else likes chicken and rice. This took about 5 minutes to cook in the pot (once it comes up to pressure of course) and sits to pressure release for 10 minutes. Best of all it’s a dump and go kind of dish, put the ingredients in and walk away.

My only problem I had was I didn’t seal the pot all the way — whoops — and had to reset everything once I made the discovery.

I loved the dish — the rice was great with the coconut and the chicken was basic chicken, surrounded by delicious rice flavor. My husband also loved it. My picky youngest was having a day where chicken was gross, but loved the rice. And my stepdaughter thought it was OK. No one reacted like I was trying to force weird diet food on them. Hooray!

“The I Love My Instant Pot Anti-Inflammatory Diet Cookbook” is published by Adams Media. It is $16.99.

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Contact Amy Phelps at aphelps@newsandsentinel.com

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