7-Day High-Protein, High-Fiber Anti-Inflammatory Meal Plan, Created by a Dietitian

A week's worth of anti-inflammatory breakfasts, snacks, lunches and dinners to help keep you feeling full and satisfied.

a recipe photo of the Bircher Muesli served in bowls with berries
Credit: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
  • This 7-day plan is set at 1,500 calories, with modifications for 2,000 calories.
  • Each day provides at least 76 grams of protein and 31 grams of fiber to support satiety.
  • This plan prioritizes on lean protein, high-fiber vegetables, whole grains, nuts and legumes.

This meal plan focuses on reducing inflammation while providing meals that are high in protein and fiber. Protein and fiber help you feel full, which can help if you are trying to lose weight. Consuming more anti-inflammatory foods alongside more protein and fiber is a triple whammy when it comes to health benefits. The anti-inflammatory diet is similar to the Mediterranean diet which focuses on nutrient-dense foods that are also often high in protein and fiber. Enjoy this meal plan that is full of lean proteins, fruits, vegetables, whole grains, legumes and nuts to help you lose weight and reduce inflammation.

Meal Plan at a Glance
BREAKFAST/ A.M. SNACK LUNCH/ P.M. SNACK DINNER
Breakfast sandwich/ Almonds Tofu salad/ Energy balls Salmon & farro
Yogurt, cherries & walnuts/ Apple Salad/ Energy balls Shrimp & grits
Avocado toast/ Yogurt & chia Turkey bowl/ Almonds Tofu tostadas
Muesli/ Raspberries & Cheddar Turkey bowl/ Energy ball Stuffed peppers
Overnight oats/ Banana Turkey bowl/ Edamame Tuna chickpea salad
Breakfast sandwich/ Pear & almonds Salad/ Popcorn Taco salad
Yogurt & muesli/ Apple & walnuts Veggie sandwich/ Banana & nut butter Shrimp grain bowl

Day 1

4526601.jpg

Breakfast (374 calories)

Morning Snack (139 calories)

  • 18 unsalted roasted almonds

Lunch (332 calories)

Afternoon Snack (202 calories)

Dinner (450 calories)

Daily Totals: 1,498 calories, 83 g protein, 153 g carbohydrates, 33 g fiber, 68 g fat, 1,243 mg sodium

To make it 2,000 calories: Add 1 ounce of cheese and increase to 1/4 cup almonds at A.M. snack, add 2 hard-boiled eggs to lunch, increase to 3 energy balls at P.M. snack and add 2 cups mixed greens with 1 serving of Balsamic Vinaigrette to dinner. 

Day 2

Smoky Collards & Shrimp with Cheesy Grits
Jacob Fox

Breakfast (333 calories)

  • 1 cup low-fat plain Greek yogurt
  • 1/4 cup fresh cherries
  • 3 Tbsp. chopped walnuts

Morning Snack (95 calories)

  • 1 medium apple

Lunch (422 calories)

Afternoon Snack (202 calories)

Dinner (443 calories)

Daily Totals: 1,494 calories, 78 g protein, 140 g carbohydrates, 32 g fiber, 75 g fat, 1,269 mg sodium

To make it 2,000 calories: Add 2 tablespoons peanut butter to A.M. snack, increase to 3 energy balls at P.M. snack and add 2 slices whole-wheat baguette to dinner. 

Day 3

Cajun-Spiced Tofu Tostadas with Beet Crema
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat

Breakfast (439 calories)

Morning Snack (162 calories)

  • 3/4 cup lowfat plain Greek-style yogurt
  • 1 teaspoon chia seeds
  • 1 teaspoon honey

Lunch (338 calories)

Afternoon Snack (116 calories)

  • 15 unsalted roasted almonds

Dinner (432 calories)

Daily Totals: 1,487 calories, 83 g protein, 121 g carbohydrates, 31 g fiber, 86 g fat, 1,708 mg sodium

To make it 2,000 calories: Add 1/4 cup chopped walnuts to A.M. snack, add 1 large pear to afternoon snack and add 1/2 an avocado to dinner. 

Day 4

a recipe photo of the stuffed peppers

Breakfast (375 calories)

Morning Snack (147 calories)

  • 1/2 cup raspberries
  • 1 ounce Cheddar cheese

Lunch (338 calories)

Afternoon Snack (101 calories)

Dinner (559 calories)

Daily Totals: 1,520 calories, 93 g protein, 147 g carbohydrates, 38 g fiber, 66 g fat, 1,350 mg sodium

To make it 2,000 calories: Add 1 cup strawberries to breakfast, increase to 1 cup raspberries at A.M. snack, add 1/2 cup no-salt-added canned white beans to lunch and increase to 3 energy balls at P.M. snack.

Day 5

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Breakfast (507 calories)

Morning Snack (105 calories)

  • 1 medium banana

Lunch (338 calories)

Afternoon Snack (100 calories)

  • 1/2 cup edamame in pods 

Dinner (459 calories)

Daily Totals: 1,509 calories, 92 g protein, 158 g carbohydrates, 33 g fiber, 63 g fat, 1,478 mg sodium

To make it 2,000 calories: Add 2 tablespoons peanut butter to A.M. snack, increase to 1 cup edamame at P.M. snack and add 1 cup no-salt-added white beans to lunch. 

Day 6

5486621.jpg

Breakfast (304 calories)

Morning Snack (285 calories)

  • 1 large pear
  • 20 unsalted roasted almonds

Lunch (432 calories)

Afternoon Snack (62 calories)

  • 1 cup air-popped popcorn 

Dinner (429 calories)

Daily Totals: 1,513 calories, 76 g protein, 127 g carbohydrates, 38 g fiber, 84 g fat, 1,508 mg sodium

To make it 2,000 calories: Add 1 more slice whole-grain bread and another egg to breakfast, increase to 1/4 cup almonds at A.M. snack, add 1 cup edamame in pods to P.M. snack and add 1 medium cooked sweet potato to dinner. 

Day 7

Brown Rice Shrimp Bowl with Tomatoes & Avocado

Breakfast (276 calories)

Morning Snack (199 calories)

  • 8 dried walnut halves
  • 1 medium apple

Lunch (325 calories)

Afternoon Snack (249 calories)

  • 1 medium banana
  • 1½ tablespoons peanut butter

Dinner (460 calories)

Daily Totals: 1,509 calories, 77 g protein, 177 g carbohydrates, 37 g fiber, 64 g fat, 1,483 mg sodium

To make it 2,000 calories: Increase to 1/2 serving muesli at breakfast, add 2 Blueberry-Pecan Energy Balls to A.M. snack, add 2 slices Cheddar cheese to the lunch sandwich.

Prep Ahead Tips

Shopping List

Pantry Items

  • Extra-virgin olive oil
  • Salt
  • Black pepper
  • Chili powder
  • Garlic powder
  • Ground cumin
  • Paprika
  • Ground cinnamon
  • Balsamic vinegar
  • Reduced-sodium soy sauce or tamari
  • Pure maple syrup
  • Honey
  • Natural peanut butter

Produce

  • 1 (10-oz.) bag spinach
  • 1 (5-oz.) container mixed salad greens
  • 1 (5-oz.) bag arugula
  • 1 head or 1 (5-oz.) bag lettuce
  • 1 bunch kale
  • 1 bunch collard greens
  • 2 heads broccoli or 1 (16-oz.) bag broccoli florets
  • 1 (1-lb.) bag carrots
  • 3 bell peppers (red, yellow, green)
  • 2 medium zucchini
  • 2 large cucumbers
  • 2 medium red onions
  • 1 head garlic
  • 2 medium sweet potatoes
  • 1 pint cherry tomatoes
  • 3 avocados
  • 1 medium spaghetti squash
  • 2 medium beets
  • 1 medium eggplant
  • 1 medium yellow squash
  • 1 bunch celery
  • 1 bunch parsley
  • 1 bunch basil
  • 1 bunch mint
  • 1 pint blueberries
  • 1 pint strawberries
  • 1 pint cherries
  • 4 apples
  • 4 bananas
  • 4 lemons
  • 3 oranges
  • 1 (16-oz.) container pineapple or 1 whole pineapple

Grocery

  • 2 (5-oz.) cans water-packed tuna
  • 3 (15-oz.) cans chickpeas
  • 2 (15-oz.) cans black beans
  • 1 (16-oz.) bag dry lentils or 2 (15-oz.) cans lentils
  • 2 (14-oz.) blocks extra-firm tofu
  • 1 loaf whole-grain bread
  • 1 (10-ct.) package whole-wheat tortillas
  • 1 (16-oz.) box whole-grain pasta
  • 1 (2-lb.) bag brown rice
  • 1 (16-oz.) bag quinoa
  • 1 (16-oz.) bag farro
  • 1 (16-oz.) bag bulgur1 (18-oz.) container old-fashioned rolled oats
  • 1 (16-oz.) bag grits
  • 2 (14.5-oz.) cans no-salt-added diced tomatoes
  • 1 (32-oz.) carton low-sodium vegetable broth
  • 1 (2-oz.) jar ground turmeric
  • 1 (2-oz.) jar Cajun seasoning
  • 1 (12-oz.) jar unsweetened almond butter
  • 1 (8-oz.) jar tahini
  • 1 (8-oz.) bag almonds
  • 1 (8-oz.) bag walnuts
  • 1 (8-oz.) bag pecans
  • 1 (64-oz.) carton unsweetened almond milk
  • 1 (8-oz.) bag chia seeds
  • 1 (8-oz.) bag ground flaxseed
  • 1 (6-oz.) bag dried blueberries
  • 1 (6-oz.) bag raisins1 (4-oz.) bag cacao nibs
  • 1 (10-oz.) container hummus
  • 1 (12-oz.) bag frozen shelled edamame
  • 1 (10-oz.) bag frozen spinach
  • 1 (12-oz.) bag frozen broccoli florets
  • 1 (12-oz.) bag frozen mixed berries

Dairy & Eggs

  • 2 (32-oz.) containers low-fat or nonfat plain Greek yogurt
  • 1 (16-oz.) container low-fat cottage cheese 
  • 1 (6-oz.) container crumbled feta cheese
  • 1 (8-oz.) bag shredded reduced-fat Cheddar cheese
  • 1 (15-oz.) container ricotta cheese
  • 1 (6-oz.) block Parmesan cheese
  • 1 dozen eggs

Meat, Poultry & Seafood

  • 2 pounds boneless, skinless chicken breasts
  • 2 pounds salmon fillets
  • 1 pound peeled and deveined shrimp
  • 1 pound ground turkey

Frequently Asked Questions

  • Is it OK to mix and match meals if there's one I don't like?

    Yes! This meal plan is meant to serve as inspiration. It doesn’t need to be followed exactly to reap the benefits. When choosing recipes, we made sure to check the calories, fiber, protein and sodium to align with the parameters of this plan and be within our sodium limits. If you’re making a recipe swap, it may be helpful to choose a recipe with similar calories, fiber, protein and sodium levels. For more inspiration, check out these delicious anti-inflammatory recipes.

  • Can I eat the same breakfast or lunch every day?

    Definitely, it’s fine to eat the same breakfast or lunch every day. The breakfasts range from 276 to 507 calories while the lunches span 325 to 432 calories. These ranges are fairly close, though if you’re closely monitoring your calories or other nutrients, like protein, you may want to adjust a snack or two.

  • Why is there not a modification for 1,200 calories?

    We no longer provide modifications for 1,200-calorie days in our meal plans. The 2020-2025 Dietary Guidelines for Americans suggests that limiting calories to 1,200 per day is too low for most people to meet their nutritional needs, plus it's unsustainable for long-term health and well-being.

Health Benefits of an Anti-Inflammatory Diet

Chronic inflammation differs from acute inflammation in a few key ways. Acute inflammation occurs in response to an injury—such as when you fall down and bruise yourself—and usually resolves once the injury is healed. But chronic inflammation occurs even without an injury, is longer term and can persist without noticeable symptoms. This type of inflammation is associated with chronic diseases, such as cardiovascular disease, diabetes, cancers, chronic kidney disease, nonalcoholic fatty liver disease, autoimmune disorders and neurodegenerative disorders.

The anti-inflammatory diet limits highly processed foods, added sugars and excessive red meat consumption and instead focuses on healthy fats, complex carbohydrates, legumes, fruits and vegetables. By concentrating on nutrient-dense foods (those that give you a lot of nutrients in a serving) you can help reduce chronic inflammation in the body.

How We Create Meal Plans

Registered dietitians thoughtfully create EatingWell's meal plans to be easy-to-follow and delicious. Each meal plan meets specific parameters depending on the health condition and/or lifestyle goal it is targeting and is analyzed for accuracy using the nutrition database, ESHA Food Processor. As nutritional needs differ from person to person, we encourage you to use these plans as inspiration and adjust as you see fit.

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Sources
EatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable and trustworthy.
  1. U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2020-2025.

  2. Chavda VP, Feehan J, Apostolopoulos V. Inflammation: The cause of all diseasesCells. 2024;13(22):1906. doi:10.3390/cells13221906