Anti-Inflammatory Diet – Day 5

anti-inflammatory diet

Join Chicago-area pediatric dietitian Betsy Hjelmgren and her husband, David, as they venture on their own nutrition journey this August. Their vlog contains all the laughs, fun banter and tips you would expect from a great couple attempting a restrictive diet rollercoaster. Tune in as Betsy learns to truly appreciate the difficulties clients and families face when embarking on a new diet with nothing but a few handouts and some encouragement from others!

David is getting into a groove and feeling a little more comfortable with food choices today. He reports about his stomach, as well as his visit to Costco. Betsy is now feeling low on the energy, and wanting more carbs. Overnight green tea – an easy way to wake up to a fresh brew, and roasted potatoes tonight – the recipe to post on the Feed to Succeed website in a few days. Today included cheerios, berries, oat bran muffins, peanut butter, tuna salad, Greek salad, Caprese salad, brown rice, grilled chicken, roasted potatoes and broccoli. Plus don’t forget the obligatory red wine and dark chocolate. 🙂


  • Cheerios w/milk topped with blueberries
  • Coffee


  • Leftover enchiladas (David)
  • Greek yogurt topped with frozen berries
  • Plums


  • Grilled Chicken Breast
  • Roasted yellow potatoes
  • Steamed broccoli
  • Caprese salad
  • Wine


  • Peanut Butter Chocolate Cookies
  • Dark Chocolate 72% Cocoa

David: 2,351 cals, 112g protein Betsy: 2,030 calories, 100g protein

Send your anti-inflammatory diet or any pediatric nutrition questions or comments our way! Let’s chat!