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Anti-Inflammatory Tips from Megan Green, RD, LD

Hello Ways to Wellness Community,
I hope you’re all staying healthy and finding enjoyable activities to do around your home or outside. Thank you to any of you who are working on the front lines! 
We’ve had a busy few week at Ways to Wellness with our virtual nutrition, fitness, mind-body skills, yoga, meditation, and cooking classes.
In case you missed parts 1 and 2 of my Basics of Anti-Inflammatory Nutrition classes, here are some highlights so far:
-Increase your food sources of omega-3 fatty acids:  
Examples: fatty fish like salmon, tuna, sardines, halibut, herring, trout 2x/week
+ plant foods daily: ground flaxseed, walnuts, chia seeds, hemp hearts, pumpkin seeds, kale, Brussels sprouts
-A few anti-inflammatory micronutrient food sources to increase:
Vitamin C: red sweet peppers, kale leaves, parsley, green sweet peppers, broccoli, cauliflower, mangos
Vitamin E: sunflower seeds, almonds, peanuts, spinach, bran, brown rice, pecans, carrots, walnuts
Lycopene: cooked tomatoes + a healthy fat to enhance absorption, watermelon
Lignans: flaxseeds, cashews, sunflower seeds
Resveratrol: Grapes, blueberries, dark chocolate
Need some ideas?  
Check out the Mango Ginger Super Smoothie and Black Bean Pasta on our Blog.