Savory Yogurt Bowl: Roasted Beets & Mushrooms with Jammy Eggs

This savory yogurt bowl is packed with flavor, protein, and other vitamins and minerals! If you're looking to feel your best while you're on your period (or any other time, really!) then this is one to keep in your breakfast rotation! Also, the way the beets color the yogurt is gorgeous.

This recipe is perfect for the menstrual phase using beets, and mushrooms. During your menstrual phase, you want to focus on warm, comforting cooking methods to warm up your uterus. From the nutrition side, you want to stock up on micronutrients that are the building blocks of blood. Your hormones are at their lowest levels and energy is low, so keep your blood sugar steady with low GI foods.

Beets are a great source of iron - which is essential to focus on when you bleed since your body is losing iron rapidly. It's also rich in beta-carotene and antioxidants, which promote the flow of blood to the uterus and reduces cramping.

Mushrooms are high in protein, magnesium, and Vitamin B6! The protein helps manage our blood sugar levels and gives us a stabilized mood, and it is one of the few plant-based proteins that contain all 9 essential amino acids, making it a great protein choice for vegetarians. Magnesium will aid cramping and Vitamin B6 helps with healthy blood cell production. 

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Savory Yogurt Bowl: Roasted Beets & Mushrooms with Jammy Eggs

Serves: 1 Active Time: 10 minutes Total Time: 50 minutes

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Ingredients

• 2 beets, cut into 8ths

• 4 oz cremini mushrooms, quartered

• 2 tsp olive oil

• ½ tsp garlic powder

• ⅔ cup nonfat Greek yogurt

• 0.5 lemon juiced

• 1 Tbsp harissa paste

• 1 garlic clove, minced

• 2 eggs

• parsley

• 1 slice sourdough

Process

1. Preheat oven to 400°

2. Add your chopped beets to a baking tray. Drizzle 1 tsp olive oil, 1/4 tsp garlic powder, and a pinch of salt on top and mix together. Bake in the heated oven for 20 minutes
   

3. Remove the beets from the oven, add your mushrooms to the tray, along with 1 tsp olive oil, 1/4 tsp garlic powder, and another pinch of salt. Mix together, then put back into the oven for another 18-20 minutes
   

4. While it’s baking, make the garlic yogurt sauce by combining nonfat Greek yogurt, lemon juice, garlic, and harissa in your serving bowl/plate
   

5. Make jammy eggs! Bring water in a small pot to a boil. Add 2 eggs and let them boil for 5-8 minutes, depending how runny you want the yolks to be. Move to a bowl of cold water to cool, so that peeling the eggs is easier
   

6. Assemble your plate by adding the roasted beets and mushrooms, the jammy eggs, and then top with parsley. Serve with sourdough