Did you know that certain foods can help reduce inflammation? When I have extra aches and pains (think: too many spin classes or lifting too many kid back-packs!), I reach for anything with turmeric in it. Why the spice turmeric? Tumeric contains a chemical called curcumin shown in some studies to contain anti-inflammatory properties and there are many ongoing human studies researching these properties. So, last night, I made both a curry dish and a chickpea dish ~ double-dipping my anti-inflammatory food on a Monday night. I prepared an easy-to-make tofu and pea curry along with a chickpea and spinach salad that took less than 30 minutes to prepare. These are great foods to always have on hand; chickpeas in a can, whole tomatoes in a can, and firm tofu in the refrigerator. All these ingredients are loaded with great anti-inflammatory nutrients, as well as with so many other powerful energy-rich nutrients! With a little store-bought Naan (thank you Trade Joes), we had an Indian-inspired meal for my family and a visiting friend to enjoy on a busy Monday night. And my hips and knees, which have been aching lately, thanked me too! Cilantro Lime Chickpea Salad Adapted from www.OhSheGlows.com Yield: 1-2 servings. Ingredients: One 15-oz can chickpeas (2 cups cooked), drained and rinsed 2 cups spinach (I used Trader Joe’s frozen spinach) 1/4 cup sweet onion, chopped finely Juice from 1.5 limes 3/4 cup fresh cilantro 1/2 tsp sugar (or to taste) 2 tsp Dijon mustard 1 garlic clove, minced 1-2 tsp extra virgin olive oil 1/2 tsp ground cumin Kosher salt + ground pepper Directions: In a food processor, add the spinach and pulse a few times until chopped very small (I skipped this step because I used frozen, chopped spinach). Add the processed spinach, drained chickpeas, and chopped onion into a large bowl. In the food processor (no need to rinse the bowl!), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil. Process until smooth, scraping down the sides of the bowl as needed. Pour the dressing on top of the spinach chickpea mixture and stir well. Add salt and pepper to taste. Let stand for about 10 minutes to let the flavors develop. Serve over a bed of grains, like brown rice.