7 Easy Lunch Recipes to Soothe Psoriasis

Place a large stockpot over medium heat. Add olive oil and onion and sauté until onions begin to soften, about 5 minutes.

Add garlic and apple to stockpot. Sauté, stirring occasionally, until ingredients are soft, about 5 to 10 more minutes.

Add pumpkin and broth and bring mixture to a boil, then reduce to a simmer. Cover and continue to simmer for 15 minutes.

Remove pot from heat. Blend using an immersion blender or cool slightly and use a countertop blender.

Return to stove and season with curry powder, nutmeg, cumin, salt, and pepper. Stir in milk, if using, and serve.

Preheat oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.

Place asparagus on the prepared baking sheet and drizzle with olive oil. Gently toss to evenly coat and season with salt and pepper. Arrange asparagus on one side of the baking sheet.

Place salmon on the other side of the baking sheet and sprinkle evenly with taco seasoning. Bake until asparagus is tender-crisp and salmon flakes easily, about 12 to 15 minutes. Remove from the oven and cool. Use a fork to gently flake the fish into large sections.

Warm the tortillas, one at a time, in a medium skillet over medium-high heat, about 1 minute per side.

To assemble tacos, place a tortilla on a clean surface and top with ¼ cup spinach, 2 to 3 spears of asparagus, salmon, hot sauce (if using), yogurt, and onion (if using). Serve warm.

Combine all ingredients in a blender and blend on high until completely smooth, about 1 minute.

Place bread in a toaster oven and toast until lightly browned, about 3 minutes.

Meanwhile, place avocado, lemon juice, salt, and pepper in a medium bowl. Mash ingredients together with a fork. Evenly divide the avocado mixture between the toast. Top with tuna, onion, and hot sauce, if desired. Serve immediately.

In a bowl, combine quinoa, black beans, corn, onion, and avocado.

In a jar with a lid, add remaining ingredients, cover, and shake well to combine. Pour over quinoa salad and toss lightly to coat. Serve immediately or refrigerate until ready to serve.

Evenly divide the salad ingredients between two serving bowls.

In a small covered jar, place all the vinaigrette ingredients (beginning with lemon juice). Cover tightly and shake the dressing, then drizzle it over each salad. Serve immediately.

Gently wash mushroom caps with a damp cloth to remove any visible dirt. Carefully detach and discard the entire stem. Using a spoon, scoop out all the dark gills from the underside of each mushroom.

Lay mushrooms flat on a cutting board (gills side down). Gently score top of each mushroom in a crosshatch pattern or 1-inch squares. Set aside.

Lightly grease the grill and preheat to medium-high heat.

Meanwhile, place a medium skillet over medium heat. Add 2 tsp of olive oil to coat skillet. Add onion and garlic and cook, stirring frequently until onions are translucent, about 5 minutes.

Add in spinach and cook until wilted, about 3 to 4 minutes more. Stir in bread crumbs, oregano, pepper, and Parmesan cheese and cook until heated through, about 2 minutes. Evenly divide mixture between two mushroom caps. Top each mushroom with 1 tbsp of mozzarella cheese.

Place stuffed mushrooms on preheated grill and cook until softened, about 7 minutes.

Serve with a side of mixed greens. Drizzle greens with remaining teaspoon of olive oil. Pour lemon juice on both greens and mushrooms to taste.