Dieting has taught us how to cut back, but not how to fuel our bodies. But we’re in our actual healthy girl eras now which means we’re eating for our holistic health, not just our appearance. By eating in accordance with our menstrual cycles, we can thrive instead of survive - so here’s a one-pan recipe perfect for the follicular phase to keep you feeling nourished and energized. Your body will thank you!
Ingredients for your follicular phase: chicken, zucchini, artichoke. During the follicular phase, your metabolism naturally slows down, so you want to eat foods that aid liver detoxification to ensure estrogen buildup doesn't occur in the gut.
Chicken is a follicular phase food because it is high in choline, which is an important mineral for fertility. It is also high in vitamin Bs and minerals such as zinc - which is needed for follicle development- and magnesium - which is important for metabolizing estrogen. Since magnesium is at its lowest during the follicular phase, it's important to maintain healthy levels of it at this time. Lastly, chicken is high in protein (even more so than beef!) which helps regulate blood sugar levels. But also, your body is most easily going to build muscle during this part of the cycle, so load up on protein to ensure you're providing your body with what it needs!
Zucchini is high in both vitamins A and C and is a light food to eat which means our bodies can easily digest it, even when the metabolism has slowed down during this phase. Vitamin A aids in the process of gut detoxification, allowing our body to more easily excrete excess estrogen which can help prevent acne. Vitamin C helps our body absorb iron and aids progesterone production.
Artichoke is high in fiber, folate, and vitamin C. Fiber is key to helping our body flush out excess estrogen while our body ramps up production at this time of the cycle. Vitamin C and folate strengthen the release of the egg and the chances of implantation in the ovulation phase.
One Pan Pesto Chicken Orzo
Serves: 4 Active Time: 15 minutes Total Time: 40 min
Ingredients
1 lb chicken thighs
⅓ cup vegan pesto, or normal
1 cup zucchini, chopped
3 garlic cloves, minced
1 cup orzo pasta, dry
12 oz can quartered artichoke hearts, drained
2 cups low-sodium chicken stock
¾ tsp salt
black pepper
¼ tsp red pepper flakes
Fresh basil, to serve
Process
Marinate the chicken thighs in a medium sized bowl by mixing them with 1/4 cup of your (vegan) pesto. Let them sit on the counter for 15-20 minutes
Preheat the oven to 400º F.
Heat a large cast iron over medium heat. Add oil then add your chicken and cook for 4 minutes on each side so that the chicken is seared and golden.
Move the chicken thighs to a plate but leave the fat and oil on the cast iron.
Still over medium heat, add your zucchini, garlic, and orzo. Toast it for 3-4 minutes then add in the artichokes, salt, pepper, red pepper flakes, and the chicken stock.
Once the stock is bubbling, add your chicken thighs back in and transfer to the oven to cook, uncovered, for 15 minutes. The chicken should be fully cooked, orzo is soft, and the liquid is fully absorbed
Serve with the rest of the pesto, and fresh basil!
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