Anti-Inflammatory Low Sodium Meal Plan - Week 2 Menu
Week 2 Menu - Delivery Week of February 9, 2026
Our rotating three-week menu ensures variety while maintaining anti-inflammatory, low-sodium nutrition (1,200–1,500 mg sodium daily).
Breakfasts (Rotating)
Day 1 & 3: Cardamom Spiced Quinoa
Quinoa with cardamom, vanilla, chopped dates
Topped with: pistachios, pomegranate seeds, coconut flakes
Coconut milk on side
Nutrition per serving:
Calories: 330 | Protein: 11g | Carbs: 52g | Fat: 10g | Sodium: 80mg | Fiber: 7g
Day 2 & 4: Blueberry Walnut Oatmeal
Steel-cut oats with fresh blueberries, cinnamon
Topped with: walnuts, hemp hearts, touch of honey
Almond milk
Nutrition per serving:
Calories: 320 | Protein: 11g | Carbs: 48g | Fat: 10g | Sodium: 70mg | Fiber: 8g
Monday Delivery
Day 1 Lunch: Red Lentil Soup
Red lentils, tomatoes, carrots, cumin, turmeric, fresh ginger
Garnish: cilantro, lemon wedge
Side: whole grain bread
Nutrition per serving:
Calories: 355 | Protein: 16g | Carbs: 60g | Fat: 6g | Sodium: 410mg | Fiber: 13g
Day 1 Dinner: Spinach Dal with Roasted Vegetables
Plant-based: Yellow dal, spinach, roasted cauliflower, carrots, brown rice, ginger-garlic base
With Protein: Add tandoori chicken or turmeric-baked tilapia
Nutrition per serving:
Plant-based: Calories: 400 | Protein: 15g | Carbs: 70g | Fat: 8g | Sodium: 420mg | Fiber: 13g
With Chicken: Calories: 475 | Protein: 33g | Carbs: 70g | Fat: 10g | Sodium: 455mg
With Fish: Calories: 455 | Protein: 30g | Carbs: 70g | Fat: 9g | Sodium: 470mg
Day 2 Lunch: Quinoa Tabbouleh Bowl
Quinoa with parsley, mint, tomatoes, cucumber, lemon
Served with: chickpeas, tahini drizzle
Side: olives
Nutrition per serving:
Calories: 385 | Protein: 14g | Carbs: 54g | Fat: 13g | Sodium: 395mg | Fiber: 10g
Day 2 Dinner: Mediterranean Chickpea Stew
Plant-based: Chickpeas, tomatoes, eggplant, zucchini, olives, fresh herbs, quinoa
With Protein: Add grilled chicken or baked cod
Nutrition per serving:
Plant-based: Calories: 390 | Protein: 14g | Carbs: 64g | Fat: 10g | Sodium: 445mg | Fiber: 14g
With Chicken: Calories: 460 | Protein: 31g | Carbs: 64g | Fat: 11g | Sodium: 475mg
With Fish: Calories: 450 | Protein: 29g | Carbs: 64g | Fat: 10g | Sodium: 490mg
Day 3 Lunch: Moroccan Carrot Soup
Carrots, ginger, cumin, coriander, orange juice
Topped with: toasted almonds, fresh mint
Side: whole grain pita
Nutrition per serving:
Calories: 340 | Protein: 9g | Carbs: 56g | Fat: 10g | Sodium: 425mg | Fiber: 9g
Day 3 Dinner: Thai-Inspired Peanut Curry
Plant-based: Sweet potato, bell peppers, snap peas, natural peanut sauce (ginger, garlic, lime), brown rice
With Protein: Add chicken breast or shrimp
Nutrition per serving:
Plant-based: Calories: 415 | Protein: 12g | Carbs: 68g | Fat: 12g | Sodium: 435mg | Fiber: 11g
With Chicken: Calories: 490 | Protein: 30g | Carbs: 68g | Fat: 13g | Sodium: 465mg
With Shrimp: Calories: 470 | Protein: 28g | Carbs: 68g | Fat: 12g | Sodium: 520mg
Day 4 Lunch (4-day plan only): Mediterranean Lentil Salad
Green lentils, roasted red peppers, artichoke hearts, spinach
Dressing: olive oil, red wine vinegar, oregano
Side: whole grain crackers
Nutrition per serving:
Calories: 370 | Protein: 15g | Carbs: 52g | Fat: 12g | Sodium: 430mg | Fiber: 12g
Day 4 Dinner (4-day plan only): Mushroom & Farro Stew
Plant-based: Mixed mushrooms, farro, root vegetables, thyme, rosemary
With Protein: Add chicken thighs or salmon
Nutrition per serving:
Plant-based: Calories: 375 | Protein: 13g | Carbs: 66g | Fat: 7g | Sodium: 410mg | Fiber: 12g
With Chicken: Calories: 460 | Protein: 31g | Carbs: 66g | Fat: 10g | Sodium: 445mg
With Fish: Calories: 455 | Protein: 29g | Carbs: 66g | Fat: 11g | Sodium: 460mg
Friday Delivery
Meals for Friday, Saturday, and Sunday follow the same breakfast rotation and include fresh seasonal preparations.
Snacks
Same 4 rotating options as Week 1
Week 2 Daily Totals (with average snack)
3-Day Plan Daily Average:
Calories: 1,300-1,415 | Protein: 50-61g | Sodium: 1,220-1,370mg
4-Day Plan Daily Average:
Calories: 1,285-1,400 | Protein: 48-59g | Sodium: 1,200-1,350mg