Anti-Inflammatory Diet Community

Anti-Inflammatory Diet Community Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Anti-Inflammatory Diet Community, Kitchen/Cooking, 801 Dixon Road, Toronto, ON.

06/02/2026

Easy Stuffed Portobello Mushrooms

These stuffed portobello mushrooms are hearty, savory, and naturally low-carb. Large mushroom caps are filled with a flavorful mixture of garlic, spinach, cheese, and herbs, then baked until tender and golden. They work as a light main dish, appetizer, or side.

Recipe Overview
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: ~40 minutes
Servings: 4
Ingredients
Mushrooms
4 large portobello mushroom caps
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
Filling
2 cups fresh spinach, chopped
3 cloves garlic, minced
½ cup cream cheese (or ricotta)
½ cup shredded mozzarella
¼ cup grated Parmesan cheese
1 teaspoon dried oregano or Italian seasoning
¼ teaspoon chili flakes (optional)
Salt and pepper to taste
Optional Toppings
Cherry tomatoes, halved
Fresh basil or parsley
Extra parmesan
Balsamic glaze drizzle
Instructions
Step 1: Prepare the Mushrooms
Preheat oven to 400°F (200°C).
Remove stems from mushrooms and gently scrape out gills if desired.
Brush both sides with olive oil.
Season with salt and pepper.
Place on a baking sheet, gill side up.
Step 2: Pre-Bake Mushrooms

Bake for 8–10 minutes to release excess moisture.
Carefully drain any liquid from the caps afterward.

Step 3: Make the Filling

In a pan over medium heat:

Sauté garlic for 30 seconds.
Add spinach and cook until wilted (1–2 minutes).
Remove from heat and mix with:
Cream cheese
Mozzarella
Parmesan
Oregano
Chili flakes
Stir until creamy and well combined.
Step 4: Stuff the Mushrooms
Spoon filling generously into each mushroom cap.
Press lightly to pack it in.
Top with extra mozzarella or parmesan if desired.
Step 5: Bake

Bake for 12–15 minutes, until:

Cheese is melted
Mushrooms are tender
Tops are lightly golden

For extra browning, broil for 1–2 minutes at the end.

Step 6: Serve

Garnish with:

Fresh basil or parsley
Cherry tomatoes
A drizzle of balsamic glaze

06/01/2026

Spinach & Feta Egg Muffins

These Spinach & Feta Egg Muffins are fluffy, protein-packed mini frittatas baked in a muffin tin. They’re perfect for meal prep, quick breakfasts, or healthy snacks—light, savory, and easy to customize.

Recipe Overview
Prep Time: 10–15 minutes
Cook Time: 18–22 minutes
Total Time: ~30 minutes
Servings: 12 muffins
Ingredients
Base
10 large eggs
¼ cup milk (or cream for richer texture)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder (optional)
Fillings
2 cups fresh spinach, chopped
¾ cup Feta cheese, crumbled
½ cup cherry tomatoes, diced (optional)
¼ cup red onion, finely diced (optional)
½ teaspoon dried oregano or Italian seasoning
For Cooking
1 tablespoon olive oil or butter (for greasing muffin tin)
Instructions
Step 1: Preheat Oven

Preheat oven to 375°F (190°C).
Grease a 12-cup muffin tin well with oil or butter.

Step 2: Prepare the Filling
Lightly sauté spinach in a pan for 1–2 minutes until wilted (optional but reduces moisture).
If using onions, sauté them briefly as well.
Let everything cool slightly.
Step 3: Make Egg Mixture

In a large bowl, whisk together:

Eggs
Milk
Salt
Pepper
Garlic powder
Oregano

Whisk until smooth and slightly frothy.

Step 4: Assemble Muffins
Divide spinach, feta, and optional veggies evenly into muffin cups.
Pour egg mixture over fillings, filling each cup about ¾ full.
Gently stir each cup with a fork for even distribution.
Step 5: Bake

Bake for 18–22 minutes, until:

Eggs are set
Tops are lightly golden
Centers are firm (not jiggly)

06/01/2026

Mediterranean Egg Muffins with Sun-Dried Tomato & Kalamata Olives

These Mediterranean Egg Muffins are fluffy, protein-rich mini frittatas loaded with bold flavors—sun-dried tomatoes, briny Kalamata olives, herbs, and creamy cheese. They’re perfect for meal prep breakfasts, quick snacks, or a light lunch on the go.

Recipe Overview
Prep Time: 10–15 minutes
Cook Time: 18–22 minutes
Total Time: ~30 minutes
Servings: 12 muffins
Ingredients
Egg Base
10 large eggs
¼ cup milk (or cream for richer muffins)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon dried oregano or Italian seasoning
Mediterranean Mix-Ins
½ cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
½ cup Kalamata olives, sliced
½ cup spinach, chopped (optional but recommended)
¼ cup red onion, finely diced
½ cup crumbled feta or shredded mozzarella
1 tablespoon fresh parsley or basil, chopped
For the Muffin Tin
1 tablespoon olive oil or butter (for greasing)
Instructions
Step 1: Preheat Oven

Preheat oven to 375°F (190°C).
Grease a 12-cup muffin tin thoroughly with oil or butter.

Step 2: Prepare Fillings
Chop sun-dried tomatoes and olives into small pieces.
If using spinach, lightly sauté for 1–2 minutes to remove moisture (optional).
Dice onion and herbs.
Step 3: Make Egg Mixture

In a large bowl, whisk together:

Eggs
Milk
Salt
Pepper
Garlic powder
Oregano

Whisk until smooth and slightly frothy.

Step 4: Assemble Muffins
Divide sun-dried tomatoes, olives, spinach, onion, and cheese evenly into muffin cups.
Pour egg mixture over fillings, filling each cup about ¾ full.
Gently stir each cup with a fork to distribute ingredients evenly.
Step 5: Bake

Bake for 18–22 minutes, or until:

Eggs are fully set
Tops are lightly golden
Centers are firm and no longer jiggly
Step 6: Cool & Serve

Let muffins cool for 5–10 minutes before removing from pan.
Use a knife or silicone spatula if needed.

06/01/2026

Red Onion Quiche with Basil and Rosemary

Red Onion Quiche with Basil and Rosemary

Ingredients

For the crust (or use store-bought):

1 ¼ cups all-purpose flour
½ tsp salt
½ cup cold butter (cubed)
3–5 tbsp ice-cold water

For the filling:

2 large red onions (thinly sliced)
1–2 tbsp olive oil or butter
4 large eggs
1 cup heavy cream (or whole milk for lighter version)
1 cup shredded cheese (Gruyère, cheddar, or mozzarella)
1 tbsp fresh basil (chopped)
1 tsp fresh rosemary (finely chopped)
Salt & black pepper (to taste)
Optional: pinch of chili flakes or nutmeg
Method

1. Prepare the crust

Mix flour and salt in a bowl.
Cut in cold butter until the mixture looks like breadcrumbs.
Add ice water gradually until dough forms.
Shape into a disc, wrap, and chill for 20–30 minutes.
Roll out and press into a pie dish.
Pre-bake at 180°C (350°F) for 10–12 minutes (prevents soggy crust).

2. Caramelize the onions

Heat olive oil or butter in a pan over medium-low heat.
Add sliced red onions with a pinch of salt.
Cook slowly for 15–20 minutes until soft, sweet, and lightly caramelized.
Stir occasionally to prevent burning.
Set aside to cool slightly.

3. Make the custard filling

In a bowl, whisk eggs and cream together.
Add salt, black pepper, basil, rosemary, and optional nutmeg or chili flakes.
Stir in shredded cheese.

4. Assemble the quiche

Spread caramelized onions evenly over the pre-baked crust.
Pour egg mixture over the onions.
Gently tap the dish to remove air bubbles.

5. Bake

Bake at 180°C (350°F) for 30–35 minutes.
It’s done when the center is just set and slightly wobbly (not liquid).
Let it rest for 10–15 minutes before slicing.

05/31/2026

Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing

Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing

Ingredients

For the bowl:

1 can chickpeas (drained and rinsed)
1 zucchini (cubed)
1 red bell pepper (chopped)
1 sweet potato (cubed)
1 red onion (sliced)
2–3 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp cumin
Salt & black pepper (to taste)
2 cups cooked rice, quinoa, or couscous (base)

Optional toppings:

Avocado slices
Fresh parsley or cilantro
Pumpkin seeds or sesame seeds
Crumbled feta (optional)
Maple Dijon Tahini Dressing
¼ cup tahini
1–2 tbsp maple syrup (or honey)
1 tbsp Dijon mustard
1–2 tbsp lemon juice
1 small garlic clove (minced or grated)
3–5 tbsp warm water (to thin)
Salt & pepper (to taste)
Method

1. Roast the vegetables & chickpeas

Preheat oven to 200°C (400°F).
Spread sweet potato, zucchini, bell pepper, red onion, and chickpeas on a baking tray.
Drizzle with olive oil and sprinkle paprika, garlic powder, cumin, salt, and pepper.
Toss well so everything is evenly coated.
Roast for 25–35 minutes, stirring halfway through, until golden and slightly crispy on edges.

2. Cook the base

Prepare rice, quinoa, or couscous while vegetables roast.
Fluff and keep warm.

3. Make the dressing

In a bowl, whisk tahini, maple syrup, Dijon mustard, lemon juice, and garlic.
Add warm water gradually until smooth and pourable.
Adjust salt and sweetness to taste.
It should be creamy, slightly tangy, and lightly sweet.

4. Assemble the bowl

Add a scoop of rice or quinoa to each bowl.
Top with roasted vegetables and chickpeas.
Add avocado or feta if using.

5. Finish

Drizzle generously with maple Dijon tahini dressing.
Sprinkle seeds or fresh herbs for extra texture and freshness.

05/31/2026

Amazing Quinoa & Roasted Veggie Salad

Quinoa & Roasted Veggie Salad

Ingredients

For the salad base:

1 cup quinoa (uncooked)
2 cups water or vegetable broth
1 small zucchini (cubed)
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 small red onion (sliced)
1 cup cherry tomatoes (halved)
1 small carrot (optional, sliced or diced)
2–3 tbsp olive oil
Salt & black pepper (to taste)
1 tsp dried oregano (or Italian seasoning)

Optional add-ins:

½ cup feta cheese (crumbled)
¼ cup chickpeas (roasted or canned)
1 avocado (diced)
A handful of fresh parsley or mint

Dressing:

3 tbsp olive oil
1½ tbsp lemon juice (fresh)
1 tsp Dijon mustard (optional, for depth)
1 small garlic clove (minced or grated)
1 tsp honey or maple syrup (optional balance)
Salt & pepper (to taste)
Method

1. Cook the quinoa

Rinse quinoa under cold water (removes bitterness).
Add quinoa and water/broth to a pot.
Bring to a boil, then reduce heat and simmer for 12–15 minutes.
Once cooked, fluff with a fork and let it cool slightly.

2. Roast the vegetables

Preheat oven to 200°C (400°F).
Spread zucchini, bell peppers, onion, and carrots on a baking tray.
Drizzle with olive oil, salt, pepper, and oregano.
Roast for 20–25 minutes until tender and slightly caramelized.
For extra flavor, let edges get lightly charred.

3. Make the dressing

In a small bowl, whisk olive oil, lemon juice, garlic, mustard, and honey.
Adjust salt and pepper to taste.
It should taste bright, tangy, and slightly balanced with sweetness.

4. Assemble the salad

In a large bowl, combine cooked quinoa and roasted vegetables.
Add cherry tomatoes and any optional add-ins (feta, chickpeas, avocado).
Pour dressing over the top.

05/31/2026

Chicken Mushroom and Spinach Lasagna
Ingredients (serves 6–8)
Filling
2 tbsp olive oil or butter
2 cups cooked or shredded Chicken breast
250–300 g Mushroom, sliced
3–4 cups fresh Spinach
3–4 garlic cloves, minced
1 small onion, chopped
Salt and black pepper to taste
1 tsp dried oregano or Italian seasoning
Optional: pinch chili flakes
Creamy sauce (white sauce / béchamel-style)
3 tbsp butter
3 tbsp flour
3 cups milk
½ tsp nutmeg (optional but classic)
Salt and pepper to taste
½–1 cup grated cheese (mozzarella, parmesan, or cheddar mix)
Assembly
9–12 lasagna sheets (pre-cooked or oven-ready)
1–1.5 cups shredded cheese for topping
Instructions

1. Cook the filling

Heat oil in a pan.
Sauté onion until soft, then add garlic.
Add mushrooms and cook until browned and moisture evaporates.
Stir in chicken, spinach, salt, pepper, and oregano.
Cook until spinach wilts. Set aside.

2. Make the creamy sauce

Melt butter in a saucepan.
Whisk in flour and cook 1–2 minutes (no browning).
Slowly add milk while whisking to avoid lumps.
Simmer until thick and smooth.
Add salt, pepper, nutmeg, and cheese.

3. Preheat oven
Set to 180°C (350°F).

4. Assemble layers
In a baking dish:

Spread a thin layer of sauce
Add lasagna sheets
Add chicken-mushroom-spinach filling
Add sauce
Repeat layers (2–3 times)
Finish with sauce + shredded cheese on top

5. Bake

Cover with foil and bake for 25 minutes
Uncover and bake another 10–15 minutes until golden and bubbling

6. Rest
Let it sit 10 minutes before slicing so layers set properly.

Optional upgrades
Add ricotta or cream cheese between layers for extra creaminess
Add chili flakes or garlic butter for a stronger flavor kick
Use a mix of mozzarella + parmesan for better melt and depth
Add roasted bell peppers or zucchini for more texture

05/30/2026

Chicken Pot Pie Casserole
Ingredients (serves 6)
Filling
2–3 cups cooked or shredded Chicken breast
2 tbsp butter or oil
1 small onion, diced
2–3 cloves garlic, minced
2 medium carrots, diced
1 cup frozen peas
1 cup corn (optional)
250 g Mushroom (optional but adds depth)
3 tbsp flour (for thickening)
2 cups chicken broth
1 cup milk or cream
Salt and black pepper to taste
1 tsp dried thyme (or mixed herbs)
Topping

Choose one:

1 sheet puff pastry (easiest)
or
Bisquick-style biscuit dough
or
Mashed potatoes (for a shepherd’s pie twist)
Instructions

1. Preheat oven
Set to 200°C (390°F).

2. Cook vegetables
In a large pan, melt butter. Sauté onion, garlic, carrots, and mushrooms until slightly soft.

3. Make creamy sauce
Sprinkle flour over vegetables and stir for 1–2 minutes. Slowly add chicken broth and milk while stirring. Let it simmer until thick and creamy.

4. Add filling ingredients
Stir in chicken, peas, corn, thyme, salt, and pepper. Cook for 2–3 minutes, then remove from heat.

5. Assemble casserole
Pour mixture into a baking dish.

If using puff pastry: lay it over the top, trim edges, and cut small slits for steam.
If using biscuit dough: drop spoonfuls over the surface.
If using mashed potatoes: spread evenly on top.

6. Bake
Bake for 25–35 minutes, until the top is golden and filling is bubbling.

7. Rest
Let it sit 10 minutes before serving so it thickens slightly.

Optional upgrades
Add shredded cheddar into the filling for extra richness
Brush pastry with egg wash for a glossy golden top
Add a pinch of nutmeg for deeper creamy flavor
Mix in spinach for a green veggie boost

05/30/2026

Creamy Chicken Mushroom Orzo Bake
Ingredients (serves 4–6)
2 cups Orzo (dry)
2 medium Chicken breast, diced into bite-size pieces
250–300 g Mushroom, sliced
1 medium onion, finely chopped
3–4 garlic cloves, minced
2 tbsp olive oil or butter
2 tbsp flour (for thickening)
2 cups milk (or half milk + half cream for richer texture)
2–2.5 cups chicken broth
1 cup grated cheese (cheddar, mozzarella, or a mix)
1 tsp dried thyme (or Italian seasoning)
Salt and black pepper to taste
½ tsp chili flakes (optional)
Fresh parsley for garnish
Instructions

1. Preheat oven
Set your oven to 180°C (350°F).

2. Cook chicken
Heat olive oil in a large pan. Add diced chicken, season with salt and pepper, and cook until lightly golden (it doesn’t need to be fully cooked yet). Remove and set aside.

3. Sauté vegetables
In the same pan, add a bit more oil if needed. Cook onions until soft, then add garlic and mushrooms. Sauté until mushrooms release moisture and become golden.

4. Make creamy base
Sprinkle flour over the vegetables and stir for 1–2 minutes. Slowly pour in milk and broth, stirring constantly to avoid lumps. Let it thicken slightly.

5. Combine everything
Add uncooked orzo, cooked chicken, thyme, chili flakes, and half the cheese. Mix well.

6. Bake
Transfer everything into a baking dish. Cover with foil and bake for 25 minutes.

7. Finish topping
Remove foil, sprinkle remaining cheese on top, and bake uncovered for another 10–15 minutes until bubbly and golden.

8. Rest & serve
Let it sit for 5–10 minutes before serving. Garnish with parsley.

Optional upgrades
Add spinach or peas for freshness
Swap chicken for turkey or shrimp
Add a squeeze of lemon at the end for brightness
Top with breadcrumbs for a crispy crust

05/30/2026

Killer Chicken Thigh Marinade 🍗🔥

Bold, juicy, slightly sweet, and deeply savory—this marinade makes chicken thighs incredibly tender with a caramelized, flavor-packed crust.

Ingredients (for 4–6 chicken thigh)
4 tbsp olive oil
2 tbsp soy sauce
1 tbsp honey
1 tbsp lemon juice (or lime juice)
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp chili flakes or hot sauce (optional heat)
1 tsp Dijon mustard (adds depth)
1/2 tsp black pepper
1/2 tsp salt (adjust depending on soy sauce strength)
Optional: 1 tsp grated ginger
Instructions

1. Mix the marinade
In a bowl, whisk together olive oil, soy sauce, honey, lemon juice, minced garlic, paprika, mustard, pepper, salt, and optional ginger.

2. Marinate the chicken
Add chicken thigh and coat well.

Cover and refrigerate for:

At least 1 hour
Best results: 4–12 hours

3. Cook your way

Oven

Bake at 200°C (400°F) for 30–35 minutes until caramelized and cooked through.

Pan-sear

Cook on medium-high heat for 5–7 minutes per side until golden and juicy.

Grill

Grill over medium heat for 6–8 minutes per side, brushing with extra marinade.

4. Rest & serve
Let chicken rest 5 minutes before slicing to keep juices locked in.

Serving ideas
With rice, roasted veggies, or salad
In wraps or bowls
Chopped over noodles or stir-fried rice

Address

801 Dixon Road
Toronto, ON
M9W1J5

Website

Alerts

Be the first to know and let us send you an email when Anti-Inflammatory Diet Community posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category