An anti-inflammatory diet might ease the pain of rheumatoid arthritis symptoms. Try these 9 healthful, mouthwatering recipes from famous chefs such as Gordon Ramsay and Rachael Ray...

Did you eat an anti-inflammatory rainbow of food today? It might help ease the joint pain and stiffness of rheumatoid arthritis.

Eating more colorful fruits and vegetables, whole grains, fish and healthy fats such as olive oil – the basis of an antioxidant-rich, anti-inflammatory diet – may help RA patients stay healthy.

That's because antioxidants can reduce oxidative stress, which is known to contribute to inflammatory conditions such as arthritis, explains Sheila West, Ph.D., associate professor of bio-behavioral health at Penn State University, who headed a 2011 study published in The Journal of Nutrition.

People who ate more antioxidant-rich fruits and vegetables had lower blood levels of C-reactive protein, which rise in response to inflammation, according to a 2012 Italian study published in Nutrition, Metabolism and Cardiovascular Diseases.

As a bonus, these foods may ward off excess weight, which adds stress to your joints, according to Venus Ramos ^[1], M.D., a physical medicine and rehabilitation specialist in Long Beach, Calif.

But dishing up healthful meals doesn't mean you have to spend hours over a hot stove. We tapped some of the top chefs in the country – Cat Cora, Giada De Laurentiis, Gordon Ramsey and Bobby Flay, to name a few – for their best low-calorie dishes that are rich in anti-inflammatory ingredients ^[2].

Read on for 9 celebrity chefs' recipes that can help women with rheumatoid arthritis stay healthy.

Famous chefs' recipe for your anti-inflammatory diet #1: Cat Cora
"Iron Chef America" and Food Network star Cat Cora ^[3] has authored several books, including Cooking From the Hip: Fast, Easy, Phenomenal Meals ^[4] (Houghton Mifflin Harcourt). Here's one of her favorite cold-weather recipes: a spicy, hearty chili blanca ("white chili") that gets its name from the use of chicken instead of beef and white beans instead of kidney beans – along with other anti-inflammatory, antioxidant ingredients, such as olive oil, onion, cilantro, cumin, cayenne and chile powder.

White Bean and Chicken Chili Blanca
Serves: 8-10
Prep time: 20 minutes
Cook time: 1 hour

Ingredients
1 pound chicken tenders or boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 garlic cloves
2 15-ounce cans white or great northern beans, drained and rinsed
1 cup corn kernels, fresh or frozen and thawed
1 4-ounce can chopped green chiles
2 teaspoons ground cumin
2 teaspoons pure chile powder
1/8 teaspoon cayenne pepper
3 cups water
2 cups grated Monterey Jack cheese
2 tablespoons fresh cilantro, chopped

Preparation
1. Season the chicken with salt and pepper.

2. In a large saucepan, heat oil over high heat, add chicken pieces and cook, stirring until browned, 2-3 minutes.

3. Lower the heat to medium, add onion and garlic. Cook until the onion is translucent, 5-6 minutes.

4. Add the beans, corn, chilies, spices and water. Bring to a boil, reduce heat to low and simmer uncovered for 1 hour.

5. Top each serving with a spoonful of cheese and sprinkling of cilantro.