Hormone Friendly Starter Kit Lunches

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Mango + Avocado Chicken Salad

mango-chicken

Ingredients

Marinade:

3 T Olive oil

1/2 C Fresh lime juice

1/2 C Fresh, chopped cilantro

4 Cloves, crushed garlic

2 t Honey

1 t Ground cumin

1/4 t Sea salt

Salad:

4 Chicken thighs

5 C Chopped romaine leeuce

1 Sliced red pepper

Salsa:

1 Diced mango

1 Diced avocado

1 Green onion

Garnish with red chili flakes

Preparation

Marinade: Combine marinade ingredients together. Marinade the chicken fillets in a shallow dish with one third of the marinade for at least 15 minutes. Use the remaining marinade as dressing.

Salad: Heat one teaspoon of oil in a grill pan over medium heat and grill chicken fillets on each side un2l cooked through. Set aside and allow to rest. Add another teaspoon of oil to saute peppers and un2l soM.

Salsa: Combine the mango, avocado and green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa. Set aside.

Combine: Slice chicken in to strips and align them on top of salad greens, add the peppers, mango salsa, and garnish with red chili flakes.

Hormone Friendly Tuna Salad

tuna

For the mayonaise in this tuna salad, I have used many different versions over the years. The ‘bad’ part about store bought mayo is that it’s made with canola oil but sometimes, I still use it. Making your own such as this one or buying Primal Kitchen Mayo is ideal. My Whole Foods carries Primal Kitchen Mayo. Maybe yours does as well.

Ingredients

2 Cans white albacore tuna in water

1-2 Chopped celery ribs

1 Diced granny smith apple

1 T Curry powder (or to taste)

2-4 T Mayonaise (or to taste)

Preparation

Drain tuna. Add to remaining ingredients in a medium bowl. Mix and enjoy over greens. I don’t use salad dressing with the tuna salad because I find you don’t really need it.

Hormone Friendly Flank Steak Saladhf-flank-steak-salad

Ingredients

Steak

1 lb. flank steak

1 Tbs. olive oil

Montreal steak seasoning

Salad

2 bunches of kale, de-stemmed and chopped into ribbons

1/2 medium red onion, peeled and chopped

2 cups cherries, pitted and cut in half

2 avocados, sliced thinly

1/2 cup pistachios

1 Tbs of hemp seeds

Dressing

Juice of two large lemons

1/3 cup of olive oil

Preparation

Rub your steak with olive oil, and season it liberally with steak seasoning. Set it aside and allow for it to come to room temperature. Get your grill ready.

Whisk together the lemon juice and olive oil for your salad dressing and set aside.

Add kale to a large salad bowl. Pour the dressing over the kale and using clean hands, massage the dressing into the kale leaves.

Assemble the salad by adding the onion, cherries, avocado, pistachios and hemp seeds.

Add the steak to a hot grill and cook for 3 minutes a side. Get to medium rare. Once done, remove the steak from the heat and allow it to rest for a couple of minutes.

Slice up the steak and and arrange it on top of the salad.

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