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Hot Salad with a Turmeric Tahini Dressing

My boyfriend hates salads, which was a real bummer to discover because I love veggies and salads and prefer to make one meal for both of us rather than cook 2 separate things. So I took on the hard task of finding a salad my boyfriend would like, and I discovered that a hot salad was the answer to my problems. He also doesn't love quinoa, but making it crispy somehow makes it so much better.

This salad does take more time than the average salad, but it's very hands-off. And it's so good that it's absolutely worth it.

The ingredients in this recipe that are beneficial for your ovulatory phase are Brussels sprouts, figs, quinoa, tahini, turmeric, and pecans. During the ovulatory phase, estrogen and testosterone surge, so you want to eat foods that help your body balance out the spike in estrogen and support the heart.

Brussels sprouts are considered a fertility superfood. They are packed with nutrients like folate which boosts fertility and high in fiber which helps your body get rid of any excess estrogen by flushing it out of the body, helping you maintain a healthy hormonal balance.

Quinoa is one of my favorite foods to incorporate because its health benefits can be listed forever. It is packed with iron, fiber, protein, and all nine essential amino acids. It also doesn’t spike blood sugar, which helps with mood, and some studies show it can help balance cortisol levels.

Figs are great for the ovulatory phase because they are a rich source of fiber and vitamins that are proven to aid fertility. Additionally, the high iron content is essential for healthy eggs and ovulation!

Tahini is a luteal phase food because it's essentially just sesame seed butter. Sesame seeds (therefore tahini) are high in zinc which is crucial for progesterone production and they contain lignans which help block excess estrogen as progesterone rises.

Turmeric is anti-inflammatory, and reducing inflammation in the body through food and stress reduction is one of the most important things you can do to aid your body in the process of creating and excreting excess estrogen, or generally maintaining balanced hormone levels. Antioxidants also help promote liver function, which is a key part of estrogen balancing. Make sure you always mix turmeric with black pepper to help your body be able to absorb the benefits of turmeric.

Pecans are great for ovulation because they are high in magnesium, which is anti-inflammatory and plays a key role in hormone creation, cortisol regulation, thyroid function, blood sugar balance, and sleep. They are also high in fiber which aids your digestive tract in the process of eliminating excess estrogen.


Hot Salad with a Turmeric Tahini Dressing

Serves: 2 Active Time: 15 minutes Total Time: 45 min



Quinoa and Brussels sheet pan

  • 1/2 cup quinoa

  • 1 cup Brussels Sprouts, quartered

  • 2 tsp olive oil

  • 1 tsp maple syrup

  • 1 garlic clove, minced

Candied Pecans

  • 1/4 cup pecans

  • 1 tbsp avocado oil

  • 1/2 tbsp brown sugar


  • 2 cups kale, chopped

  • drizzle of olive oil


  • 1/4 cup apples

  • 2 figs, thinly sliced

Turmeric Tahini Dressing

  • 1/3 cup tahini

  • 1 tsp apple cider vinegar

  • 1 tbsp maple syrup

  • 1/4 tsp fresh turmeric, grated

  • sprinkle black pepper

  • 1/8 cup olive oil


1. Begin by bringing 1 cup of water to a boil in a small pot. Once it's boiling, rinse your quinoa and then add it to the pot. Reduce the heat to a simmer, cover with a lid, and cook for 15 minutes.

2. While the quinoa is cooking, prepare your vegetables, make the Brussels sprouts marinade (using 2 tsp of olive oil, 1 tsp maple syrup, and a minced garlic clove), and preheat your oven to 400°F.

3. On a large baking tray, place the quartered Brussels sprouts on one half of the tray. On the other half, spread the cooked quinoa evenly using a spoon. Pour the Brussels sprouts marinade over them and mix thoroughly. Drizzle 1 tsp of olive oil over the quinoa, mix it in thoroughly, and flatten the quinoa again.

4. Bake the Brussels sprouts and quinoa in the oven for 20-25 minutes or until they reach your desired level of browning.

5. Create candied pecans by combining avocado oil, brown sugar, and pecans in a pan over medium-high heat. Stir frequently for 3-5 minutes or until the pecans turn browned and candied.

6. Prepare the turmeric tahini dressing by combining all the dressing ingredients.

7. On a separate small baking tray, toss your kale with a drizzle of olive oil. Mix it well and place it in the oven for the final 5 minutes of the cooking time for the Brussels sprouts/quinoa tray.

8. Finally, assemble your salad using all the remaining ingredients!


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