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Detox Archives - Natural Hormone Healing

salad to balance female hormones

Autumn Crunch Salad to Balance Female Hormones

By | Blog, Menstrual Health, Salad | No Comments

Are you eating enough salad to balance your female hormones?

 

Salads are often thought of as a healthy ‘diet’ meal that is a lower calorie alternative to other entrees. However, in order to achieve a healthy hormone balance between, say, estrogen and progesterone, you need to eat the correct amount of the correct foods.

If you choose a salad as an entree, it’s got to be packed with nutrition. You need to feed your body the building blocks to make progesterone.

This includes cholesterol, vitamin-A and thyroid hormone. Read More

Red Cabbage Chicken Salad Bowl With Walnuts & Fresh Mint

By | Eating For Your Cycle, Recipes, Salad | No Comments

RED CABBAGE CHICKEN SALAD BOWL WITH WALNUTS & FRESH MINT

 

 

 

 

 

 

 

 

 

 

 

 

 

This salad helps detox ‘bad’ estrogens from the bodies which may help reduce PMS and menopause symptoms. The walnuts provide liver supportive nutrients and omega three which help support healthy hormones. It’s also great to eat during the ovulatory phase of your cycle.

Serves 1

INGREDIENTS:

  • 4 ounces cooked Organic Chicken
  • 1-2 Tbs. Olive Oil
  • 1 Tbs. Lemon Juice
  • ¼ tsp. Sea Salt
  • Dash of White Pepper
  • 1 large Red Cabbage Leaf (2-3 Radicchio leaves will also work well)
  • 2 cups chopped Baby Spinach or Chard
  • ½ cup shredded Carrot
  • 1 Tbs. chopped and toasted Walnuts
  • 3 Fresh Mint leaves

INSTRUCTIONS:

Start by cooking your chicken (time saver: purchase a cooked organic rotisserie chicken from your local market) and once cooked, allow to cool in the fridge.

Toast chopped walnuts in a small frying pan on low heat, stirring frequently (about 3-5 minutes).  Let cool on a plate.  

Whisk together olive oil, lemon juice, sea salt and white pepper in a mixing bowl.

Add chopped baby spinach and shredded carrot to the mixing bowl and toss to combine with the olive oil mix.

Carefully tear a leaf off of the red cabbage and place in a portable storage container.  Scoop salad into the cabbage leaf and top with cooked chicken and chopped, toasted walnuts and additional sea salt and white pepper to taste.

ABOUT THE AUTHOR 

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.