This recipe makes a perfect hormone balancing meal
Balance Your Blood Sugar This recipe has a perfect balance of complex carbs (squash), protein (chicken), fat (coconut oil) and vegetables (tomato, kale, onion and coconut oil). When you are working to naturally balance your hormones, it’s important to eat meals with a balanced amount of fats, proteins, and carbs to balance your blood sugar. When your blood sugar is imbalanced, it puts more strain on your adrenal glands and insulin levels. This reduces the natural production of sex and thyroid hormones.
Vegetables for Estrogen Detox Cauliflower and kale help support the liver in detoxing excess and ‘bad’ estrogens from the body. Having excess estrogen in the body may cause heavy periods and increased Menopause and PMS symptoms.
I hope you enjoy this recipe!
- 1 butternut squash
- 2 Tbsp coconut oil
- 1 tsp sea salt
- 1 Tbsp coconut oil
- 1 medium yellow onion
- ½ head cauliflower
- 1 tsp sea salt
- 1 tsp curry powder
- 1 tsp ginger powder
- ¼ tsp allspice
- 1 cup cherry tomatoes
- 1 lb. organic boneless chicken (recipe uses boneless, skinless thighs)
- ½ head of dino kale
- ½ fresh orange, juiced
- ½ cup cilantro, stems removed and minced
- Preheat oven to 350 degrees.
- Slice butternut squash in half. Be careful with this step and use a sharp knife (dull knives make this step very difficult).
- Remove and discard seeds from squash (or bake them with olive oil, sea salt and spices for 20 minutes at 350 degrees for an Autumn snack!).
- Rub coconut oil over halved butternut and sprinkle with sea salt. Bake in the oven for about 1 hour, or until squash is very soft and beginning to caramelize.
- While squash is baking, prepare your stuffing. Heat 1 Tbs. coconut oil in a sauté pan. Add chopped onions and stir for 3 minutes. Add chopped cauliflower, spices and cherry tomatoes and stir occasionally until veggies are soft, about 10 minutes. Your kitchen will begin to smell delicious at this point.
- Add diced chicken and cover sauté pan, stirring occasionally until chicken is completely cooked.
- Remove lid and add chopped kale and allow to simmer until kale is very soft, about 10 more minutes.
- Turn off heat and squeeze ½ of a fresh orange, then stir the stuffing to ensure it is evenly coated by the juice.
- When the squash is fully cooked, remove from the oven and arrange on a serving platter.
- Scoop stuffing into each butternut half and garnish with fresh cilantro.
Recipe and photos brought to you by Sarah Steffens of Savor & Fancy
Sarah Steffens is a Personal Chef based in Los Angeles. She specializes in Paleo, Autoimmune, and Whole30 cooking and believes food is the starting ground for practicing kindness to one’s body, mind and spirit. In addition to cooking for private clients, she also creates recipes and photography for Whole30. She shares recipes and kitchen tips at Savor & Fancy.