Week 2 Anti-Inflammatory Low Sodium Meal Plan - Menu
Week 2 Menu - Delivery Week of March 2, 2026
Delivered fresh Monday & Friday! 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
Lunches
Day 1: Quinoa Tabbouleh Bowl
Quinoa with parsley, mint, tomatoes, cucumber, lemon, chickpeas, spinach.
Nutrition per serving: Calories: 385 | Protein: 14g | Carbs: 54g | Fat: 13g | Sodium: 395mg | Fiber: 10g
Day 2: Moroccan Carrot Soup with Tahini
Carrots, onion, vegetable stock, cumin, coriander, tahini, pita wedges
Nutrition per serving: Calories: 340 | Protein: 9g | Carbs: 56g | Fat: 10g | Sodium: 425mg | Fiber: 9g
Day 3: Mediterranean Lentil Salad
Green lentils, roasted red peppers, artichoke hearts, spinach, olive oil, red wine vinegar, oregano, whole grain crackers
Nutrition per serving: Calories: 370 | Protein: 15g | Carbs: 52g | Fat: 12g | Sodium: 430mg | Fiber: 12g
Day 4: Black Bean Soup
Black beans, tomatoes, onions, celery, carrots, cumin, garlic, cilantro, lime wedge
Nutrition per serving: Calories: 355 | Protein: 16g | Carbs: 60g | Fat: 6g | Sodium: 410mg | Fiber: 13g
Dinners
Day 1: Mediterranean Chickpea Stew
Plant-based: Chickpeas, tomatoes, eggplant, zucchini, olives, fresh herbs, quinoa
Lean Protein: baked cod
Nutrition per serving:
With Cod: Calories: 460 | Protein: 31g | Carbs: 64g | Fat: 11g | Sodium: 475mg
Day 2: Thai-Inspired Peanut Curry
Plant-based: Sweet potato, bell peppers, snap peas, natural peanut sauce (ginger, garlic, lime), brown rice
Lean Protein: grilled chicken breast
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
Day 3: Mushroom & Farro Stew
Plant-based: Mixed mushrooms, farro, root vegetables, thyme, rosemary
With Lean Protein: chicken thighs
Nutrition per serving:
Plant-based: Calories: 375 | Protein: 13g | Carbs: 66g | Fat: 7g | Sodium: 410mg | Fiber: 12g
Add lean Chicken: Calories: 460 | Protein: 31g | Carbs: 66g | Fat: 10g | Sodium: 445mg
Day 4: Carrot Lentil Cakes with Garlic-Herb Tahini Sauce
2 Carrot-Lentil Cakes + 2 oz Tahini Sauce
Plant-based: carrots, red lentils, rolled oats, pumpkin seeds, fresh herbs, spices, tahini, vinegar.
Calories 367 | Protein 18g |Carbs 42g | Fat 12g | Sodium: 425mg
Add Lean Chicken: Calories: 147 | Protein: 27g | Carbs: 0g | Fat: 3g | Sodium: 475mg
Snacks
- Fresh Fruit
- Hummus & Vegetable Sticks
- Nuts & Dried Fruit
- Hard-Boiled Egg with Tahini Sauce
- Plant Based receives energy balls
Friday Delivery
Meals for Friday, Saturday, and Sunday follow the same breakfast rotation and include fresh seasonal preparations.
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