In this session I would like to share with you some easy to make recipes as I’m following an anti-inflammatory diet. I got this tip from the UZ in Leuven.

I was struggling already a while with eating too much meat or bread. I felt blown and with not much energy.

I found this link of Dr Weil and it is pretty much what I’m following.





Salade niçoise

18700010_731020737084543_8323124526471125495_nThis salad is a typical summer salad, easy to make upfront if you have guests or if you want to take it with you to work in a jar for example.

I keep the dressing always separately so that the salad stays longer fresh.

These are the ingredients for two persons

  • 4 large eggs
  • 100 grams  fine green beans
  • 200 grams cherry tomatoes
  • 100 grams sliced pitted black olives
  • 1 x 225 grams jar or can of tuna or even fresh tuna ( bake it on each side for 1-2 minutes)
  • 250 grams torn iceberg lettuces or romain salad
  • 250 grams baby potatoes
  • 4 teaspoons extra virgin olive oil
  • juice of ½ lemon
  •  pinch table salt
  • 40 grams croutons
  • 4 – 6 anchovy fillets (optional)
  • 1 handful fresh parsley leaves



  1. Boil the eggs for 7 minutes and cook the beans till they have a certain crunch.
  2.  let eggs sit in a bowl under running cold water, and hold the beans in a sieve just under the tap for a moment, too, so that eggs and beans stop cooking and the beans get cold.
  3. cook the potatoes in their skin
  4. Tip the tomatoes into a bowl, add the olives and mix gently.
  5. Arrange the lettuce on a serving dish and then top with the tomato-olive mixture, saving their flavoursome juices in the bowl.
  6. Drain the tuna (or bake the fresh tuna) and place chunks of it along with the tomatoes and olives, then strew with the drained beans.
  7. Using the reserved juices left in the tomato mixture’s bowl, make the dressing: whisk in the olive oil, lemon juice, salt  and pour over the salad.
  8. Peel and quarter the almost but not quite hard-boiled eggs and add to the salad along with the croutons, anchovy fillets (if using) and parsley leaves.


Enjoy 🙂


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