RECIPE F THE WEEK Zucchini Fritters with Chili Lime Mayo Servings: 1 Dinner (1 protein + 2 cups of veggies) Only eat once or twice a week maximum on Phase 1 Ingredients: Fritter: 3 Tbsp of Olive Oil...

The best foods & over 50+ delicious recipes to eat during your follicular phase to balance hormones, boost fertility & feel your best.

A delicious low carb, gluten free version of Eggplant Lasagna. Keto comfort food!

I am so in love with Thai Basil. If you can grow it or find it, get your hands on some and cook with it! For this recipe- if you cannot find Thai Basil, sweet basil will work. Adjust the veggies so they are phase appropriate. Only use the sesame oil in phase 3. Serve over brown rice in phase 1, over Miracle Noodles in phase 2 and quinoa in phase 3. Thai Basil Chicken 4 standard servings 16 oz chicken breast, cut into thin strips 2T sesame oil- phase 3 only 2 cups carrot slices 1 cup celery slices 1 large onion, diced 2 cloves garlic, minced 2 bell peppers, diced 2 cups broccoli, steamed 1 Thai chile, diced 1 cup Thai basil leaves 1/4 cup chopped cilantro 1/4 cup tamari Juice of 1 lime 1/2 tsp grated fresh ginger 1T xylitol or 1/8 tsp stevia 1T black pepper 1T arrowroot 1-2 cups chicken stock In a hot wok or skillet, brown the chicken (using oil in p3 only). Brown in small batches, and remove to plate or bowl as you cook. Stir fry the carrots, celery, onions, and garlic for 2-3 minutes, adding a bit of the stock to keep things moving. Mix the ginger, black pepper, arrowroot, tamari, lime juice and sweetener in a small bowl- set aside. Add the bell pepper, hot pepper and cook for a couple more minutes- then stir in the tamari mixture. Add stock, 1/2 cup at a time, to get the amount of sauce you like. Add chicken back in, along with basil and cilantro and steamed broccoli. Cook for 1 minute. Taste and adjust seasoning.

Here are 3 “scarily” tasty treats for you and your little monsters this Halloween. Ghostly Meringues Phase 1, 2, 3 | Makes about 32 cookiesPrep time: 30 minutes | Total time: 24 hours Ingredients: 2 fresh egg whites (pasteurized whites will not whip) 1 tsp. fresh lemon juice 1/2 cup birch xylitol Cacao nibs Directions Preheat the oven to 225 degrees, and line two baking sheets with parchment paper. Have a pastry bag with a 1/2-inch tip ready (or you can just use a plastic bag and snip off a little corner). Beat the egg whites and lemon juice with an electric mixer until the whites hold stiff peaks. Beat in the xylitol, a tablespoon at a time. Continue beating until the xylitol is fully dissolved (when you rub a bit of the meringue between your fingers, you shouldn’t feel any xylitol crystals), and the meringue is very stiff and glossy. Transfer the meringue to the pastry bag or plastic bag. Holding the bag perpendicular to the baking sheet, pipe mounds about 2 inches high. Add cacao nib eyes and mouths to your ghosts. Bake for 2 hours, then turn the oven off and leave the meringues in the warm oven overnight. If they’re still sticky in the morning, leave them in the oven (or in another dry place) until they are dry. Oatmeal Pumpkin Cookies Phase 3 | Makes 24 cookiesPrep time: 10 minutes | Total time: 25 minutes 3 cookies = a 1/2 grain and a healthy fat Ingredients 1 cup old-fashioned oats 1/4 cup coconut flour 1/4 cup unsweetened shredded coconut 1/3 cup birch xylitol 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon sea salt 2 eggs 3/4 cup organic canned pumpkin 1/2 cup raw almond butter 1/2 cup raw walnuts, chopped Directions Preheat oven to 350 Fahrenheit. Line a large baking sheet with parchment paper. In a large bowl, combine the oats, coconut flour, shredded coconut, xylitol, baking powder, cinnamon, nutmeg, ginger and salt. Set aside. In a separate bowl, lightly beat the eggs. Whisk in the pumpkin and almond butter until well-combined. Pour over the oat mixture and stir gently with a wooden spoon. Fold in the chopped walnuts. Working with 2 tablespoons at a time (a small ice cream scoop works great for even-sized cookies), scoop batter onto the lined baking sheet, pressing them down lightly with your fingers. Bake at 350 F for 15 minutes or until golden brown. Cool on a wire rack. Savory Pumpkin Soufflés Phase 3 | Serves 4Prep time: 20 minutes | Total time: 40 minutes Ingredients Raw coconut oil 1/2 cup onion, chopped 1 tablespoon olive oil 1/2 teaspoon dried sage 1/2 teaspoon sea salt 1/4 teaspoon black pepper 1 tablespoon arrowroot 1/2 cup almond or coconut milk 1 cup mashed or canned pumpkin 3 eggs, separated Directions Preheat the oven to 375 degrees. Coat the inside of four 1-cup ramekins with coconut oil and set aside. In a medium saucepan, sauté the onion in olive oil over medium heat until it is translucent, about 4 minutes. Remove from the heat, add the sage, salt, pepper, and arrowroot and mix well. Stir in the milk and pumpkin. Return the pan to the heat and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove the pan from the heat and let the mixture cool for just a few minutes. Add the egg yolks one at a time, stirring well after each addition. In a separate clean bowl, beat the egg whites until they are stiff. Fold 1/3 of the egg whites into the pumpkin mixture, and then fold in the remaining egg whites. Spoon the mixture into the prepared ramekins. Bake for 20 minutes, or until the soufflés are puffed and their middles are set. Serve immediately.

25 of my favourite easy meal prep ideas for your follicular phase and how to support your follicular phase with food!

Add a nutritious leafy green to your dinner with these spinach recipes. While the nutritional value differs slightly between raw and cooked spinach, either way you eat it, you'll be getting lots of vitamins and nutrients. Spinach is full of vitamin K, vitamin A and vitamin C and has been known to help maintain a healthy blood pressure. Recipes like Spinach & Artichoke Dip Pasta and Spinach Salad with Roasted Sweet Potatoes, White Beans & Basil are healthy, delicious and a great source of veggies.

If you are looking for a family meal that is packed full of healthful vitamins and minerals, like metabolism-enhancing potassium and beautiful flavor from delicious herbs, then I know you will absolutely love this amazing pork tenderloin! Phase 1, 2, and 3| Serves 8Prep time: 25 minutes | Total time: 7 hours 25 minutes INGREDIENTS 2 pounds pork tenderloin (loin in Phase 3)1 teaspoon ground sage1 teaspoon sea salt3 cloves garlic, pressed1/2 teaspoon ground black pepper1 cup water, divided30 drops liquid stevia1 tablespoon arrowroot1/4 cup balsamic vinegar2 tablespoons tamari For the salad:1/2 cup olive oil (Phase 3 only)2 pints cherry tomatoes, halved (sub diced red bell peppers for Phase 2)1/2 red onion, sliced in strips2 tablespoons chopped fresh parsley1/4 cup chopped fresh basil15 drops liquid stevia2 teaspoons arrowroot2 tablespoons balsamic vinegar1/4 cup water1 tablespoon tamari DIRECTIONS Lay the tenderloins on the bottom of a large crockpot. Rub all over with the sage, salt, and pepper. Pour 1/2 cup water in the bottom of the pot, and add the pressed garlic. Cover and cook on low for 6 hours. In a small microwave-safe bowl, mix 1/2 cup water with the stevia, arrowroot, balsamic vinegar, and tamari. Heat for 1 minute, whisk and heat 1 minute more (the mixture should be thickened). Pour half of the mixture over the pork tenderloins and continue cooking an additional 1 hour. With the remaining glaze, you can keep it until ready to serve, then pour the warmed glaze over the tenderloins, shred and enjoy. Or, reserve about 1/4 cup of glaze to use in the salad (see below), and brush remaining on tenderloins before serving. For the salad, in a microwave safe bowl, mix the stevia with the arrowroot, balsamic vinegar, water and tamari. Heat 1 minute, stir and heat 1 minute more. Whisk in the olive oil (Phase 3 only). Pour over the sliced veggies and herbs, to your taste. Refrigerate for 15 minutes or more until ready to eat. Note: If using reserved glaze from the pork tenderloin recipe, whisk the olive oil (Phase 3 only) into the glaze, and pour over the veggies and herbs. Refrigerate for 15 minutes or more until ready to eat. Love this recipe? There are hundreds more available to Members of HayliePomroy.com! If you’re not a Member, learn more and join now!

A fresh and filling bean salad flavored with lemon and fresh mint and dill. Use steamed lentils and canned chickpeas for a meal ready in under 20 minutes. This salad keeps well for a few days in the fridge and packs great for lunch!

I went on a bit of a Valentine's Day bender yesterday. Sad...but true. I would like to be able to post about the fancy, decadent desserts and treats I made but...here's the thing....I've been sicker than sick the last few days - strep throat, cold, fever, coughing - all that good stuff...so I did not get any Valentine's treats made. None. At all. It made me so sad. Valentine's is my favorite holiday. *sigh* Anyway... my bender included inhaling anything chocolate that was within my reach and I do mean a lot of it. I figured today I better get back on board the veggie train. Thus, this yummy zucchini creation came to be. Zucchini Veggie Bake Ingredients 1 medium zucchini, shredded & drained 1 large carrot, shredded 1/2 a medium onion, diced 2 pieces bacon, diced seasoning salt salt & pepper garlic powder 1 egg 1 Tbsp Greek yogurt (0 fat) 1 Tbsp cream cheese (0 fat) 2 Tbsp Parmesan cheese, shredded & divided 1 clove garlic, minced 1 tsp coconut flour Directions Preheat oven to 350. Spray an 8 X 8 pan with cooking spray, set aside. Spray a large fry pan with cooking spray. Cook zucchini until just starting to get a bit browned (you want to cook out any excess moisture). Scrape into a bowl and set aside. In the same fry pan, cook carrot, onion, and bacon until bacon is cooked and onion has softened. Sprinkle with spices. Scrape into bowl with the zucchini. In a small bowl, whisk together egg, Greek yogurt, cream cheese, 1 Tbsp of the Parmesan cheese, garlic, and coconut flour. Pour into bowl with veggies. Stir until well combined. Spread into prepared 8 X 8 pan and sprinkle with remaining 1 Tbsp Parmesan cheese. Bake at 350 for 30 - 40 minutes, until top is crispy. You can eat the entire recipe (according to Fitday) for: 380 calories, 17 fat, 32 carbs, 27 protein. I ate half of the recipe for lunch and it was pretty darned filling. A couple of notes - 1. Make sure you really squeeze any excess water out of the zucchini. 2. Make it vegetarian by leaving out the bacon. Am I still sad I didn't get to make any Valentine's Day treats? Yes. Do I feel better about myself today after overdosing on chocolate yesterday? Yes. Veggies can cure the chocolate hangover. Don't forget to visit My Turn (for us) and Blissful and Domestic for some great links!

Who said healthy has to be boring or bland?! This miso roasted cauliflower has a so much flavor! Simply toss a few ingredients together and you have beautifully roasted cauliflower ready as a snack or side!

Before it gets too warm out, let’s roast bunch of vegetables and throw them on some spicy soba noodles. The mushrooms are topped with a tamari-honey glaze and then roasted in the oven. There’s also a ton of greens (broccolini! kale!) in this recipe for good measure. New favorite lunch recipe, anyone? I especially love eating soba for leftover lunches. It’s a nice alternative to standard grain salads, but it really don’t take any extra work.

An easy, healthy side dish that you'll want to make with every single meal!

Atkins Phase 1 recipes are low-carb, high-fat, and moderate-protein meals designed for the initial "Induction" phase of the Atkins Diet. These recipes focus

1. Preheat broiler to high. Arrange bell peppers skin side up on baking sheet. Broil until skins are blackened, about 10 minutes. Remove peppers from oven and let cool. Peel over a bowl to collect juices; set peppers and juices aside. 2. In a large pot over medium-high heat, warm oil. Add shallots, salt, cayenne pepper and cook about 3 minutes. Add broth and cauliflower. Bring to a boil, then lower heat to a simmer. Cover and cook 20 minutes. Add peppers with juices and cook, covered, 10 minutes. Purée in a blender and add sweetener. Add pepper to taste. 3. Serve hot or cold, garnish with oil, chives and lemon, if you'd like.

Atkins Phase 1 recipes are low-carb, high-fat, and moderate-protein meals designed for the initial "Induction" phase of the Atkins Diet. These recipes focus

We are now preparing your Phase 2 menu! In Phase 1, we were targeting your adrenals with carbohydrate-rich foods, and fruits high in natural sugar. In Phase 2, we cut those out completely and focus on lean proteins and alkalizing vegetables that will build muscle and stimulate your liver. The more muscle you build, the more food you can consume down the road. Breakfast – (Protein, Veggie) Spinach and Mushroom Scramble Serves 1 | Prep time: 5 minutes | Total time: 10 minutes Ingredients 4 slices turkey bacon, diced 1/2 cup sliced mushrooms 1 1/2 cups chopped spinach 1/4 cup diced onion 2 tablespoons organic vegetable broth Sea salt and black pepper to taste Directions Heat a large skillet over medium heat and when hot, cook the ingredients for about 5 minutes until the onion is soft and the bacon cooked. Serve immediately. *Tip: I love this meal so much that I’ve been known to double the portion, have one for breakfast, and split the second over two Phase 2 snacks (remember, your portions for protein is half the size for snacks). Snack – (Protein) Turkish Roasted Red Pepper Eggs Serves 3 | Prep Time: 15 minutes | Total Time: 35 minutes Ingredients 1 large red bell pepper, stem, and seeds removed ½ teaspoon balsamic vinegar ½ teaspoon ground cumin 1 teaspoon sweet paprika ¼ teaspoon freshly ground black pepper Pinch cayenne pepper ¼ teaspoon sea salt 6 hard-boiled eggs, halved, yolks removed Minced fresh parsley Directions Preheat the broiler to high. Cut the red pepper lengthwise into quarters. Place them skin-side-up on a foil-lined baking sheet. Broil for 8 to 10 minutes, checking often, until the skins are completely blistered and mostly blackened. Remove the baking sheet from the oven, fold the aluminum foil around the peppers to seal tightly, and let the peppers steam for 20 minutes. When they’re cool enough to handle, slip the skins off of the peppers and place themin a food processor with the balsamic vinegar, spices, and salt. Pulse until everything issmooth. Taste and adjust the seasonings if needed. Stuff the filling into the egg white halves, sprinkle with minced fresh parsley, and serve. Lunch – (Protein, Veggie) Steak Stir-Fry Serves 2 | Prep time: 10 minutes | Total time: 10 minutes Instructions: 2 packs shirataki rice 8 ounces strip steak, thinly sliced across the grain 2 teaspoons grated ginger 1 teaspoon minced garlic 1 teaspoon arrowroot 1/4 teaspoon crushed red pepper flakes 1 red bell pepper, cut into strips 10 asparagus stalks, tough ends trimmed, cut into bite-size pieces 3 tablespoons chicken or beef broth 1 tablespoon tamari Directions: Prepare the shirataki rice according to the package instructions, and cover to keep warm. Combine the steak with the ginger, garlic, arrowroot, and crushed red pepper flakes. Stir-fry over medium-high heat in a nonstick skillet, just until the steak is no longer pink outside (about 1 to 1 1/2 minutes). Scrape the contents of the skillet into a bowl, and set aside. Add the red bell pepper and asparagus to the skillet, and stir-fry 1 minute. Stir in the broth, tamari, and beef (with any accumulated juices), and stir-fry 30 seconds so the sauce can thicken. Serve immediately over shirataki rice. Snack – (Protein) Lettuce Wraps with Smoked Salmon Serves 4 as a snack | Prep time: 10 minutes | Total time: 40 minutes Ingredients 1 large cucumber 1/3 cup thinly sliced shallots 2 thinly sliced jalapeños, red or green 2 tablespoons fresh lime juice 1 tablespoon tamari 12 ounces nitrate-free smoked salmon fillets, broken into bite-size pieces Bibb or romaine lettuce leaves, for wrapping 2/3 cup whole fresh mint leaves 2/3 cup small whole fresh basil leaves Directions Using a vegetable peeler, shave the cucumber lengthwise into thin ribbons. Place them in a large bowl with the shallots, jalapenos, lime juice, and tamari. Let marinate 30 minutes at room temperature. Add the smoked salmon to the cucumber mixture and toss to blend. Scoop the mixture into lettuce leaves and top with mint and basil. Dinner – (Protein, Veggie) Slow-Cooker Pork Roast with Pepperoncini Serves 8 | Prep time: 10 minutes | Cook time: 6-8 hours on low Ingredients 2 pounds boneless pork roast 1 cup minced pepperoncini peppers 1 cup pepperoncini juice 1 tsp, black pepper ½ tsp. sea salt ¼ tsp. dried oregano ¼ tsp. dried basil 1/8 tsp. dried rosemary 1/8 tsp. dry mustard, such as Colemans 6 cups chopped broccoli, spinach, or asparagus Directions Place all the ingredients except the vegetables in a slow cooker. Simmer on low for 6 to 8 hours or on high for 4 to 5 hours. Serve with the steamed broccoli, spinach, or asparagus.

Ideal Protein recipes make your weight loss journey full of flavors. Try from 500+ Ideal Protein Phase 1 recipes and check out our FREE cookbooks.

This interactive guide has all the meal plans and every recipe offered in the Plant Paradox diet book. Your lectin-free lifestyle just got easier.

We are now preparing your Phase 2 menu! In Phase 1, we were targeting your adrenals with carbohydrate-rich foods, and fruits high in natural sugar. In Phase 2, we cut those out completely and focus on lean proteins and alkalizing vegetables that will build muscle and stimulate your liver. The more muscle you build, the more food you can consume down the road. Breakfast – (Protein, Veggie) Spinach and Mushroom Scramble Serves 1 | Prep time: 5 minutes | Total time: 10 minutes Ingredients 4 slices turkey bacon, diced 1/2 cup sliced mushrooms 1 1/2 cups chopped spinach 1/4 cup diced onion 2 tablespoons organic vegetable broth Sea salt and black pepper to taste Directions Heat a large skillet over medium heat and when hot, cook the ingredients for about 5 minutes until the onion is soft and the bacon cooked. Serve immediately. *Tip: I love this meal so much that I’ve been known to double the portion, have one for breakfast, and split the second over two Phase 2 snacks (remember, your portions for protein is half the size for snacks). Snack – (Protein) Turkish Roasted Red Pepper Eggs Serves 3 | Prep Time: 15 minutes | Total Time: 35 minutes Ingredients 1 large red bell pepper, stem, and seeds removed ½ teaspoon balsamic vinegar ½ teaspoon ground cumin 1 teaspoon sweet paprika ¼ teaspoon freshly ground black pepper Pinch cayenne pepper ¼ teaspoon sea salt 6 hard-boiled eggs, halved, yolks removed Minced fresh parsley Directions Preheat the broiler to high. Cut the red pepper lengthwise into quarters. Place them skin-side-up on a foil-lined baking sheet. Broil for 8 to 10 minutes, checking often, until the skins are completely blistered and mostly blackened. Remove the baking sheet from the oven, fold the aluminum foil around the peppers to seal tightly, and let the peppers steam for 20 minutes. When they’re cool enough to handle, slip the skins off of the peppers and place themin a food processor with the balsamic vinegar, spices, and salt. Pulse until everything issmooth. Taste and adjust the seasonings if needed. Stuff the filling into the egg white halves, sprinkle with minced fresh parsley, and serve. Lunch – (Protein, Veggie) Steak Stir-Fry Serves 2 | Prep time: 10 minutes | Total time: 10 minutes Instructions: 2 packs shirataki rice 8 ounces strip steak, thinly sliced across the grain 2 teaspoons grated ginger 1 teaspoon minced garlic 1 teaspoon arrowroot 1/4 teaspoon crushed red pepper flakes 1 red bell pepper, cut into strips 10 asparagus stalks, tough ends trimmed, cut into bite-size pieces 3 tablespoons chicken or beef broth 1 tablespoon tamari Directions: Prepare the shirataki rice according to the package instructions, and cover to keep warm. Combine the steak with the ginger, garlic, arrowroot, and crushed red pepper flakes. Stir-fry over medium-high heat in a nonstick skillet, just until the steak is no longer pink outside (about 1 to 1 1/2 minutes). Scrape the contents of the skillet into a bowl, and set aside. Add the red bell pepper and asparagus to the skillet, and stir-fry 1 minute. Stir in the broth, tamari, and beef (with any accumulated juices), and stir-fry 30 seconds so the sauce can thicken. Serve immediately over shirataki rice. Snack – (Protein) Lettuce Wraps with Smoked Salmon Serves 4 as a snack | Prep time: 10 minutes | Total time: 40 minutes Ingredients 1 large cucumber 1/3 cup thinly sliced shallots 2 thinly sliced jalapeños, red or green 2 tablespoons fresh lime juice 1 tablespoon tamari 12 ounces nitrate-free smoked salmon fillets, broken into bite-size pieces Bibb or romaine lettuce leaves, for wrapping 2/3 cup whole fresh mint leaves 2/3 cup small whole fresh basil leaves Directions Using a vegetable peeler, shave the cucumber lengthwise into thin ribbons. Place them in a large bowl with the shallots, jalapenos, lime juice, and tamari. Let marinate 30 minutes at room temperature. Add the smoked salmon to the cucumber mixture and toss to blend. Scoop the mixture into lettuce leaves and top with mint and basil. Dinner – (Protein, Veggie) Slow-Cooker Pork Roast with Pepperoncini Serves 8 | Prep time: 10 minutes | Cook time: 6-8 hours on low Ingredients 2 pounds boneless pork roast 1 cup minced pepperoncini peppers 1 cup pepperoncini juice 1 tsp, black pepper ½ tsp. sea salt ¼ tsp. dried oregano ¼ tsp. dried basil 1/8 tsp. dried rosemary 1/8 tsp. dry mustard, such as Colemans 6 cups chopped broccoli, spinach, or asparagus Directions Place all the ingredients except the vegetables in a slow cooker. Simmer on low for 6 to 8 hours or on high for 4 to 5 hours. Serve with the steamed broccoli, spinach, or asparagus.

inspo for inner spring

Serves 4 Eggplant Salad Recipe Type: Side Dish Ingredients 2 eggplants 1 garlic clove 4 tablespoons flaxseed oil 1 tomato, diced 2 tablespoons onion, minced 2 tablespoons parsley, chopped 1 tablespoon apple cider vinegar Instructions Preheat oven to 350ºF. Place eggplants on a nonstick baking dish and bake for about 1 hour. Cool, peel, and

Thick slices of seasoned cabbage, roasted until golden brown. Such a simple and delicious way to enjoy this vegetable.