Female Nutrition

Research Based Nutrition, To Sustain Energy and Hormone Balance

One of the most effective things you can do for wellness is to eat vegetables, daily. The vitamins, minerals, and fiber contained in vegetables are excellent for your microbiome, or gut, and as mentioned before, when your gut is running smoothly, your whole body benefits from it.

There are several ways you can incorporate veggies into your daily routine. One of the easiest ways is to make a smoothie, however, although convenient, you can’t chew a smoothie. When smoothies are used as a meal replacement, they just don’t hit the spot like a wholesome, well-rounded meal. Mealtime is one of the best ways to get your veggies in. The good news is vegetables are best when eaten close to their natural state. No fancy cooking methods are necessary. Simple cooking methods like sauteing, steaming, or roasting, are some of the best ways to retain nutrients.

Whether you are trying to balance your hormones, gain energy, build muscle, sleep better, or simply eat healthier, I’m working with Dr. Stacy Sims to create recipes that support her research on female nutrition and performance (these recipes work for guys too!). In our upcoming cookbook, you’ll learn how to build a plate based on your level of activity. In other words, we’ll use what Dr. Sims calls a Performance Plate, to demonstrate the percentage of protein, carbohydrates, and vegetables you need to support you and your lifestyle.

So many of us are suffering in silence due to hormone fluctuations, lack of energy, and weight gain. Dr. Sims has spent decades researching female nutrition, and athletic performance. Dr. Sims’s research taught me how to feel truly good again, and it can help you too. I look forward to sharing what I’ve learned with you.

Here’s a sneak peek from our cookbook. This protein rich quinoa salad is full of crisp, colorful, vegetables, and topped with a lemon vinaigrette.

Colorful Quinoa Salad

Ingredients:

-4 cups quinoa, cooked

-1 cup diced sweet red pepper

-1 cup diced yellow bell pepper

-1 cup shredded purple cabbage

-1 cup shredded brussels sprouts

-1 cup shredded carrots

Dressing:

-1/4 cup extra virgin olive oil

-1/4 cup fresh lemon juice

-1/2 teaspoon kosher salt

-1/4 teaspoon ground black pepper (or white pepper)

Directions:

Combine the dressing ingredients in a small mixing bowl and whisk well; set aside. Add one cup of the quinoa to four seperate medium-sized bowls. Top the quinoa with 1/4 cup of each vegetable, placing them in rows, side by side. Drizzle the dressing over each of the bowls before serving.