Technically the accountability group I am supporting for this year’s Elimination Diet kicked off today! But since I somewhat started a week ahead, I am back to post another week’s worth of recipes.
As I mentioned in my Week 1 post, I was trying to create these recipes to support my hormonal cycle. However, regardless of where you are in your Elimination journey or balancing your hormones, all of these recipes are clean, made with whole foods, and I’ve labeled them so you know how they might support your phases if you plan to leverage them in that way.
Before I jump in, remember, this is a hard thing to do! Anytime we attempt to completely overhaul what or how we’re eating, there is a lot of willpower and mental motivation that has to take place. Don’t be too hard on yourself if you’re struggling to make it all work. My recommendation is to PLAN ahead as much as possible – which is why I’m trying to stay a week ahead for you! Even still, listen to your body and mind. If you find yourself feeling stressed, take a pause and keep it simple. Many of these recipes are going to help you create some really fun, exciting meals, but if all else fails – just a clean piece of meat/protein, and some veggies will do the trick!
I also recommend preparing some snacks to have around in case you find yourself running hungry between meals. I shared these snow peas recently which are SO good to snack on! You can find them at Target or Costco, along with these sweet potato snacks. I also enjoy snacking on fresh fruit, veggies, and of course, my go-to date nut snack.
As long as you have time to grab a few groceries, these recipes will help you keep things interesting! Here’s what I am planning to eat during my second week.
| Recipe | Coconut Curry | |
| Phase | Follicular | Luteal |
| Ingredients | 1 onion 2 carrots, chopped 2 peppers, sliced 1 cup vegetables (snow peas, chopped broccoli) 1 can coconut milk (13.5oz) 1 tbsp maple syrup or honey 1 tsp minced ginger, or 1/4 tsp powdered 1/2 tsp salt 1/4 tsp ground turmeric chicken optional 1-2 tbsp green or red curry paste optional handful Thai basil optional 1/2 cup chopped pineapple optional 2-4 tbsp peanut butter or handful of cashew | 1 onion 2 parsnips, chopped 2 peppers, sliced 1 cup vegetables (cauliflower, cabbage) 1 can coconut milk (13.5oz) 1 tbsp maple syrup or honey 1 tsp minced ginger, or 1/4 tsp powdered 1/2 tsp salt 1/4 tsp ground turmeric chickpeas optional 1-2 tbsp green or red curry paste optional handful Thai basil optional 1/2 cup chopped pineapple optional 2-4 tbsp peanut butter or handful of cashew |
| Method | adopted from this recipe, with varied ingredients, including substituting the sweetener You can make this recipe on a stove top or in a crock pot. If cooking on the stove: 1. Combine all ingredients in a pot or skillet. If desired, you can brown the onion in a little oil first. 2. Cook over medium heat, stirring occasionally, until the coconut sauce has thickened and the vegetables are tender. 3. Add water or milk of choice to thin down sauce as needed. If cooking in a crock pot: 1. Combine all ingredients in a slow cooker or crockpot and cook on low for 6 hours or until vegetables are soft. | |
| Recipe | Mediterranean Quinoa Salad | |
| Phase | Ovulatory | |
| Ingredients | 1 ½ cups dry quinoa ½ teaspoon kosher salt ½ cup extra virgin olive oil 1 tablespoon balsamic vinegar 2 garlic cloves, pressed ½ teaspoon dry basil, minced ½ teaspoon dried thyme, crushed between your fingers kosher salt and freshly ground black pepper 3 cups arugula 1 15 ounce can garbanzo beans, drained 1 small jar roasted red bell peppers, drained and chopped ¼ cup Kalamata olives, pitted and roughly chopped | |
| Method | adapted from this recipe, I plan to meal-prep this for lunches! 1. Cook the quinoa according to package directions with ½ teaspoon salt added to the water. Cool completely. 2. Mix together the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside. 3. To a large serving bowl, add the quinoa, arugula, garbanzo beans, roasted red peppers, and Kalamata olives 4. Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature. | |
| Recipe | Crock Pot Orange Chicken | |
| Phase | Follicular | |
| Ingredients | 1/4 cup potato starch 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch piece 2 tablespoons vegetable oil For the orange sauce: 1 tablespoon finely grated orange zest (from 1 orange) 3/4 cup freshly squeezed orange juice (from 2 oranges) 1/4 cup coconut sugar 3 tablespoons honey 1 tablespoon potato starch 1 tablespoon low-sodium coconut aminos 1 tablespoon rice vinegar 2 cloves garlic, minced 1 teaspoon toasted (Asian) sesame oil 1/2 teaspoon grated peeled fresh ginger 1/4 teaspoon red pepper flakes For serving: Cooked white rice White sesame seeds Thinly sliced scallions Orange slices Steamed Broccoli | |
| Method | Adapted from this recipe, we made this last night for dinner and plan to have for lunches for the next couple of days! 1. Make the chicken: Mix the starch, salt, and pepper together in a gallon-sized zip-top bag. Add the chicken pieces, seal the bag, and shake until the chicken is well-coated. Heat the oil in a large nonstick skillet over medium-high heat until shimmering, about 3 minutes. Add the chicken in batches, making sure not to crowd the pan, and cook about 2 minutes per side. The chicken might not brown, but the starch coating will become crispy and dry. The chicken will not be completely cooked at this point, and that is OK. Transfer the chicken to a 4-quart slow cooker and repeat with any remaining chicken. 2. Make the sauce: Place all the ingredients in a medium bowl and whisk to combine. Pour over the chicken. 3. Cover and cook until chicken reaches 165°F on an instant-read thermometer, 1 1/2 to 2 hours on the LOW setting or 45 minutes to 1 hour on the HIGH setting. 4. Using a slotted spoon, transfer the chicken to a bowl. Pour the sauce into a large skillet and bring to a boil over medium-high heat. Cook until the sauce is reduced by half and thickens enough to coat the back of a spoon, about 7 minutes. Add the chicken to the sauce and toss to combine. 5. To serve, spoon over cooked rice, sprinkle with sesame seeds and scallions, and serve with orange slices, if desired. We served ours with steamed broccoli! | |
| Recipe | Chimichurri Sauce | |
| Phase | Follicular | |
| Ingredients | 1/2 cup olive oil 2 tablespoons red wine vinegar 1/2 cup finely chopped parsley 3-4 cloves garlic, finely chopped or minced 2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 tbsp) 3/4 teaspoon dried oregano 1 tbsp coarse salt pepper, to taste (about 1/2 teaspoon) | |
| Method | Adapted from this recipe Chimichurri sauce is great for any kind of meat. I plan to use it to add flavor to a rotisserie chicken and vegetables this week. | |
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