This recipe is designed to support you during the ovulatory phase of your cycle when your estrogen levels are highest. You can tell you’re in this phase when your cervical mucous has an ‘egg white’ or watery texture.
It’s important that your body has the nutritional support necessary to remove the high amounts of estrogens you’re body is producing and the xenoestrogens you get from the enviroment out of your body during this phase. This will help reduce symptoms of estrogen dominance during your luteal phase such as sore breasts, bloating and mood swings.
Here’s why the ingredients in this recipe support you during your ovulatory phase:
Walnuts: research has shown that walnuts and almonds can help lower androgen levels in the body which can be very helpful for woman working to reverse their PCOS with nutrition. They also increase gluathione production; a substance found in every cell in the body that acts as an antioxidant to neutralize free radicals and prevent cellular damage
Goji Berries: are incredibly high in antioxidants, vitamin A and vitamin C and, like beets, they contain betaine which serves a vital role in estrogen detox.
Avacado: is one of my favorite hormone balancing superfoods for woman because it contains healthy fats and essential vitamins like folate and b6. Eating 1/2 an avocado during your follicular and ovululatory phase supports fertility and balancing your cycle.
Methylation: The folate in the avocado, the betaine from the gojis and the creatine from the shrimp all work together to support methylation in the body. Methylation is an important in the detoxification of excess estrogens in the body which supports healthy hormones.
Blood Sugar Balance: This is a low carb and paleo recipe that has a balanced amount of fat and protein to support blood sugar balance. Usually woman feel more energized from eating lower carb foods during the ovulatory phase. Your basal metabolic rate is lower so your body requires less calories (around 150 less).
I hope you’ll enjoy this recipe!
Walnut Goji Shrimp Salad Bowl
- 1 lb. of wild-caught bay shrimp (cooked, find in your market’s seafood department)
- 8 big handfuls of mixed greens
- ¼ cup of walnuts, chopped
- ¼ cup of hemp seeds
- ½ cup of dried goji berries
- 2 medium carrots, peeled and shredded
- Zest and juice from 1 orange
- ½ cup of fresh parsley, minced
- 1 scallion, minced
- ½ avocado, peeled and diced
- ¼ cup of avocado oil
- 1 tsp. of sea salt
- Dash of white pepper
- Rinse your shrimp in a fine mesh colander with purified water.
- In a large mixing bowl, whisk avocado oil, sea salt, white pepper, orange juice and zest, minced parsley, and minced scallion until well combined.
- Gently toss in shredded carrots, walnuts, dried goji berries, hemp seeds and diced avocado.
- Finely, gently toss in shrimp until it is evenly coated by the rest of the salad.
- Serve a generous scoop of shrimp salad over 2 large handfuls of mixed greens.
Photos and Recipe 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.