Our Fave Sweets + 8-Ingredient Anti-Inflammatory Meal Plan

Plus a garden update!

Happy Monday! Today, we’re sharing some of the ways we satisfy a sweet tooth - read on to see what we (and Elio!) like when it comes to sweets and desserts.

We also have an anti-inflammatory meal-planning guide for you. Our readers have asked for easy ways to shop and mix and match healthy ingredients - this plan is simple to follow, healthy, and delicious, and can be easily customized. We also hope it helps you cut down on food waste! We would love to hear if you use it and what types of ingredients you would like to see in future meal planning guides. And finally, we’re also sharing a garden update and how Diana is prepping her tomatoes and peppers for the end of the season!

We’d love to hear from you: How do you reduce food waste? Make a soup or casserole with older produce? Toss it and go grocery shopping? Share in the comments!

(P.S. Become a paid subscriber to join the full conversation.)

Our Favorite Sweets

Dr. Weil:

When it comes to sweets, I like to keep things simple. One of the best desserts I’ve had recently was at the Santa Fe Farmers Market - sliced apples sautéed in butter and maple syrup until they were crisp on the outside and warm and soft inside, served with a scoop of vanilla ice cream. I do enjoy ice cream as a dessert, and when buying it, I look for brands with as few ingredients as possible. Strauss is a favorite for both its quality and flavor. I tend to stick with classics like vanilla, chocolate, or cookie dough.

I’m also a big fan of dark chocolate and usually keep Chocolove bars on hand. The orange peel, raspberry, and almond with sea salt varieties are my favorites. For a simple treat, Trader Joe’s sesame honey cashews are good. And when I bake - which isn’t often - I like to make a fruit crisp or an Italian ricotta cheesecake.

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When it comes to dessert, enjoy it thoroughly and in moderation. You don’t need it every day, but it can certainly bring joy to a meal. And as I like to say, once you’re in your 80s, go ahead and eat more ice cream - time is precious.

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Diana:

I have a big sweet tooth, and I eat dessert pretty much every day - usually something small after lunch and dinner, which might shock some people! Eating something sweet signals that the meal is over for me. I’ve also found that when I try to restrict dessert, I end up overindulging later. I’ve found that allowing yourself to enjoy the foods you love helps keep cravings in check and supports a healthier relationship with food.

I think it’s so important to give yourself permission to eat what brings you joy. When nothing is off-limits, food loses its power, you can truly enjoy it, and then stop when you’re satisfied. That mindset has made such a big difference for me (and for so many people I’ve worked with).

Most of my sweets come from Trader Joe’s; it’s really something they excel at, and I love their smaller portion sizes. I often have their dark chocolate peanut butter cups, chocolate caramel squares, and mini ice cream cones on hand. For a bigger dessert, I’m a big fan of vanilla ice cream with diced strawberries. I usually serve it in a small bowl so I can enjoy it without feeling like I need a big portion. If I want something lighter, I’ll have fresh berries with a few dark chocolate chips and a cup of tea.

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As for Elio, he just doesn’t seem to love sweets all that much. I try to model a healthy approach to desserts, and I do let him have a small bite if I’m eating something. Kids are so incredibly intuitive and can teach us a lot. When food isn’t forbidden, it becomes something to enjoy, not something to control.

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8-Ingredient Anti-Inflammatory Meal Plan

Groceries are expensive, so now more than ever is a good time to take advantage of meal planning and prepping to cut down on food costs and waste. With just eight staple ingredients, you can create 6-8 different meals over 3-4 days that are tasty, healthy, and anti-inflammatory.

Following this plan will give you high-quality, nutritious meals and help keep your grocery bills lower. Plus - less food waste. Keep reading to see the plan, learn why it’s nutritious, how to meal prep, and ways to mix and match the ingredients!

The Anti-Inflammatory Ingredients

Proteins

This meal plan utilizes salmon and tofu as protein sources.

• Salmon. We suggest using Wild-caught Alaskan salmon if possible, as it is one of the most nutrient-dense proteins available. Salmon is an excellent source of omega-3 fatty acids, antioxidants, and quality protein.

• Tofu. Tofu is one of the most versatile plant-based proteins available. It’s considered a complete protein providing calcium and iron. It also contains isoflavones, which have been shown to support heart health. It’s naturally low in saturated fat and free from cholesterol.

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Weil Nutrition Corner™ Tip: Even if tofu seems intimidating, we highly suggest giving it a try. It’s versatile, has a neutral flavor, offers plenty of health benefits, and is easier to cook than you may think. For this plan, we recommend using firm or extra-firm tofu.

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Vegetables