I’d like to preface this post by saying that I am in no way a chef. In fact, I’ve been known to completely butcher recipes. How do you mess up steps that are clearly laid out in front of you? I’ve often asked myself this same thing, yet I have successfully done it. With that said, 2020 is the year of cooking for me!
At the start of each year, I create a list of goals I’d like to achieve by the start of the next calendar year. This year I have decided to get more comfortable in the kitchen. As I’ve previously mentioned, I struggle with adult acne. On top of battling an issue I thought was reserved for teenagers, I have a slue of other symptoms (typically associated with PMS) that I’m constantly fighting with. I truly believe that these issues are the result of a hormone imbalance.
Through the research I’ve done over the past couple of years, I have learned that certain foods are beneficial for balancing hormones. While I have incorporated these foods into my daily diet, I was unaware that you can achieve ultimate hormone balance by eating these certain foods during each phase of the menstrual cycle. I just learned about a book, The Happy Hormone Guide by Shannon Leparski, which teaches women about their menstrual cycle and how we can eat to better serve our bodies and the hormone imbalances we may experience. While I plan to dive into this newfound knowledge in a later post, I wanted to share a recipe I made this week that follows these guidelines.
I should also add that I am just starting to incorporate some of these foods into my diet. Even though this recipe is mostly compliant with the Healthy Hormone Method, it’s not completely up to standard, and I do plan on making the appropriate changes moving forward.
I did not measure anything when putting this meal together. It’s simply a chicken, vegetable, and rice dish that made roughly three servings. All tablespoon servings are estimates, so you may have to experiment a little bit. If you plan on giving this recipe a try, you may want to add more or ingredients if you need more servings. Here is a breakdown of what I did:
Recipe: Honey Dijon Mustard Chicken and Veggies
- 6 organic carrots
- 1 organic onion
- Half a head of organic kale
- 4 organic chicken thighs
- Brown rice or quinoa
- 2 tablespoons of Honey Dijon Mustard
- 1 tablespoon of garlic
- 1 tablespoon of liquid aminos (you can also use soy sauce)
- Extra virgin olive oil
Prep time: 15 minutes
Cook time: 35 minutes
Step 1: Preheat the oven to 425 degrees.
Step 2: Cut up the carrots, onion, and kale and spread them out on a baking sheet.
Step 3: Add pepper, parsley, and extra virgin olive oil to the top of the vegetables. Mix up the veggies so they are coated with the olive oil and spices.
Step 4: Place the vegetables in the oven for 10 minutes.
Step 5: While the vegetables begin roasting, mix the Honey Dijon Mustard, liquid aminos, and garlic in a bowl to create your chicken marinade. Coat the chicken thighs with the mixture.
Step 6: Take the vegetables out of the oven, and place the chicken on the same pan.
Step 7: Place the veggies and chicken back in the oven for 25 minutes.
Step 8: Cook brown rice or quinoa. You can either do this on the stove, in the instant pot, or even in the microwave. Whatever works for you! My favorite rice and quinoa mixes are from Seeds of Change. Each of their products are organic and can be cooked in 90 seconds!
Step 9: Take all food out of the oven (and microwave in this case) and serve it up.
Step 10: Enjoy!
Even though I am not a great chef, I must admit that this meal turned out to be pretty tasty, and it’s one that I made off the fly! If you’re looking for a new meal to try this week, give this one a shot and let me know how it turns out! If you have any tips for enhancing the recipe, please share those as well. Happy cooking!