Hormone Friendly Starter Kit Dinners
Shredded chicken + Peppers, onions, tomato and taco seasoning
Ingredients (serving = 1 1/2 cups)
1 lb Ground beef, chicken, or turkey
1 Medium yellow onion
1 T coconut oil
1 Red pepper
1 T Chili powder
1 t Basil, oregano, garlic powder, onion powder
1 Dash of cayenne and cinnamon
Saute vegetables in coconut oil just until soft, set aside. Brown ground beef then add the sauteed veggies and spices. Cook for 5 minutes more, then eat over greens or by itself. Top will sliced avocado (optional and not shown).
Turkey Meatballs + Greens
Ingredients (serves 4)
1 lb. Sausage of your choice. (I use the already seasond, mild, pork Italian sausage from our butcher)
1 lb. Ground beef
1 bunch Kale with stems removed and chopped finely in a food processor
1/2 Red onion finely diced (I use a quarter onion depending on the size)
1/4 t nutmeg
Black pepper to taste
Dressing: 1/4 C Apple cider vinegar, 1 T Dijon mustard, 1/2 t Salt, Pepper to taste, 1t Pure maple syrup, 5 T Olive oil
Preheat oven to 375, mix all ingredients together with your hands. Form into golf ball sized meatballs. Fry the meatballs in a large skillet in coconut oil until all sides are browned. Move the meatballs into a glass baking dish, cover tightly with tin foil and finish in the oven for 20 minutes. Serve over greens.
Salmon Filet + Spaghetti Squash
Ingredients (serves 2)
2 tablespoons tamarin or coconut aminos
4 tablespoons olive oil, divided
2 teaspoons honey
1 teaspoon sesame oil
2 (4-5 ounce) wild-caught salmon fillets
2 or 3 leeks, trimmed, cut in half vertically and cleaned
4 ounces bok choy, chopped
½ teaspoon salt
roasted spaghetti squash strands
toasted sesame seeds
Mix tamari, 2 tablespoons olive oil, honey and sesame oil in a small bowl. Put salmon fillets in a ziploc bag and pour marinade over.
Let sit for 15 minutes. Preheat the oven to 375 degrees.
Toss bok choy with 1 tablespoon olive oil and ¼ teaspoon salt, then rub leeks with remaining 1 tablespoon olive oil and ¼ teaspoon salt. Put onto a oiled sheetpan, and place salmon on top of the vegetables. Bake for about 10-2 minutes, or until salmon flakes.
Drizzle with a bit more olive oil, sesame seeds, and dash of salt.