Cream of Mushroom Soup w/ Rosemary Bread

I have to admit, I didn’t really write down the recipe when I was making it, so most of the measurements below are totally guestimates… I’m not a cook who uses measurements by any means, so I encourage you to play around with this recipe, tasting along the way as you cook to ensure the flavors are to your liking! All ingredients are organic of course. Mushrooms were purchased at Sonnewalds Natural Foods in Spring Grove, PA.

Ingredients

- Butter
- Olive oil (we typically use Avocado but I wanted the Olive Oil flavor here, use whatever you like, in this case it’s to prevent the butter from burning)
- Garlic, minced
- about 3 Shallots
- Crimini Mushrooms, about 12, sliced
- Button Mushrooms, an 8 oz. pack, sliced
- Porcini Mushrooms, about 5, sliced
- dried Thyme
- 2 tbsp or so of flour, GF or not, whatever you prefer
- White Wine, we used Savignon Blanc
- Almost 4 cups or so of low-sodium Chicken Broth
- Half & Half
- Fresh Micro-greens to top

These were the mushrooms I had on hand. I guess it came to about 5 cups or so all together once the mushrooms were sliced. But mushrooms have a ton of water content and cook down a lot when you sauteé them, so you can really use as much as you want depending on how saturated you want the flavor or how much you plan to make.

Melt a pat of butter and some oil in the pan on low to medium-low. Add in your shallots and sauteé them until fragrant and translucent. Make sure the dutch oven or pot is low enough were the onions don’t burn. This is really important. Next, add in the garlic right before you add the chopped mushrooms in. The water coming from the mushrooms will also help the garlic not to burn. Burned garlic is awful in a recipe. Next, add in your mushrooms and stir ingredients around to combine, including a pinch of salt to sweat the mushrooms. Sauteé until the mushrooms have cooked down and then add in your thyme. Cook it a little bit and add a bunch of freshly ground pepper. Before you’re ready to de-glaze, sprinkle in the little flour so that the sauce/soup thickens when the liquid is added. You basically want to sprinkle the flour over the mushrooms, and then stir that around for a minute or two so the flour flavor cooks out before you add the liquid. Next, add in your white wine, about 1/4 - 1/2 cup. Scrape the bottom of the pan with a wooden spoon while the liquid cooks down, getting all of the flavor-filled bits included into the wine as well, beginning to build your sauce. Then, after a few minutes, add in your broth. It can be veggie if you want to make this completely vegetarian, but we like the color and flavor of the chicken broth. I added almost a whole carton in, pouring enough in to cover the mushrooms so they were all separated and dancing around in the liquid. Stir everything to combine and bring to a boil for a few minutes, then reduce the heat to low. Add in your half and half, milk, or cream until you like the color, I probably added in 3/4 cup. If you want to make this vegan, I’d suggest using cashew or coconut milk. Macadamia nut milk would be nice too. If you have an immersion blender, mix the soup up until it’s to the consistency you like. You could also let the soup cool down a little and spoon it into a blender to combine, or enjoy it with the chunks of mushrooms as is. We like it creamy so we blended it up. Serve it whenever you want and top it with some mushrooms and greens if you’d like!

Again, taste along the way because it’s the only way to customize a recipe to your own palette. Mushroom soup is really easy, and you could add anything to it really! Potatoes would be nice, so would peas and carrots! Play with it and have fun - let us know what you decide to do with your own recipe!

As for the Rosemary Bread - here’s the recipe I used!

https://www.foodnetwork.com/recipes/food-network-kitchen/almost-famous-rosemary-bread-recipe-1973622

  • Cycle Syncing Note: Mushrooms are a wonderful food to enjoy during your menstrual phase. They’re full of anti-inflammatory benefits and great for your immune system. Read more about shrooms here!

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Creamy Pineapple Polenta

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Polenta is a dish not an actual ingredient. Sometimes I forget that. Polenta is simply a dish made from cornmeal. 

In looking over my Ovulation Phase food list, I saw "corn" and thought about what I could do that was a bit different, and using what we already have at home. We had cornmeal so I thought about making this, but polenta is sometimes heavy and for me, more of a cozy fall dish. 

So I decided to lighten it up a bit and make it fresh and fruity. This is the perfect balance of hearty and cozy, balanced with the slightly sweet pineapple and nutty almonds. The scallions sort of tie everything together and give it that savory note it needs.

Ingredients
2 cups of water
1 13.5 oz. can of organic Coconut Milk
1 cup organic Pineapple juice
1 cup fresh Pineapple
1/2 cup toasted Almonds, chopped
1/2 cup Scallions, chopped thinly
Salt & Pepper

Bring the water and coconut milk to a boil and then reduce heat to medium. Slowly whisk in the cornmeal little by little, whisking after each little pour until the cornmeal has been absorbed into the liquid each pour. I poured the cornmeal from my 1-cup measuring cup about ten times. You want to do it this way or else you'll get clumps and air bubbles. 

Reduce the heat to low and let the cornmeal cook, whisking it pretty well every ten minutes or so. If you like your polenta to be a little thinner (think about how you like to eat your oatmeal, this is essentially the same type of cook), then add some liquid - the pineapple juice. If you like it thicker, sub one cup of the water for a cup of pineapple juice in the initial boil so you're not thinning it out throughout the cook. But you'll probably need to add a little pineapple juice regardless because it can get dry and clumpy. You want this to be somewhat loose and sloppy in texture. You can keep taking little spoon-fulls and tasting it. If it's got the texture of sand in your mouth still, not all of the cornmeal has been cooked through. But if it's all nice and soft with an even consistency, you're done.

Add in the scallions at about a midway point of the cornmeal being cooked through. You could even add in some pineapple chunks if you'd like. Stir until it's nice and creamy and well-combined, and pour into a serving dish. You want to serve this warm/hot because otherwise it will congeal and become hard and gluey. To thin it out for leftovers, simply warm it on the stove with a little water or pineapple juice (or more coconut milk if you want) until it regains it's loose form.

Top with some more scallions and toasted almonds - and enjoy!

Grapefruit Ginger Shooters

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In a Nutribullet (is what I used) or blender, combine on high:

- 2 cups Organic 100% pure Grapefruit Juice with no added sugars
- 1/3 cup fresh organic Lemon juice
- 1/2 cup fresh Organic pineapple slices
- 1/4 cup fresh organic Ginger root, peeled of course
- 2 tbsp raw Honey
- a pinch of Cinnamon

I then strained the juice because of the ginger shreds or hairs or whatever, and then poured it into these little cute little tiny jars I found at Target on sale. 

This is a wake up call drink if I've ever had one! Feel free to play with the ingredients. Carrot would be a nice addition, or beet juice. The pineapple and honey sweeten it up a bit but I love Grapefruit and Ginger so I'm used to that healthy burn. I especially love this in the morning!

Note: You can obviously use a juicer too, but I like to blend up the actual ginger to get more of the natural fibers and nutritional components.

Toasted Flax Seeds

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Toasting your seeds brings out their natural oils and gives them extra flavor. I love adding these to my smoothies, salads, or avocado toast!

It's super easy, you literally just place your seeds in a shallow pan on medium-low heat and let them sit for a couple minutes. You'll smell the oils start to heat up while the seeds toast. Stir them around a little for even toasting. It doesn't take long so make sure you watch them.

Store in a glass jar.

Banana Mango Smoothie Bowl w/ Goodies

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Let this inspire you to create a pretty little smoothie bowl for yourself! This one made me feel so good, fresh, and ready to begin my day. Play with the ingredients in your fridge!

Ingredients
1/3 cup Coconut Juice blend or Coconut Water
1 Banana
1/2 cup frozen Mango chunks
1/2 tbsp Coconut Butter
1/2 tbsp Coconut Oil
1 scoop Collagen Peptides from Further Food
Ashwagandha Powder
Maca Powder
Moringa Powder (which is what turns the smoothie a bit green)

Toppings
Blueberries
Toasted Coconut Flakes, unsweetened
Granola from Purely Elizabeth
Hemp, Chia, and Flax Seeds
Bee Pollen (great for energy and immunity)
A dollop of raw honey

Zesty Kidney Bean Dip

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Ingredients
1 15.5 oz can of Kidney Beans
1/2 tsp Oregano
1 tsp Cumin
1/4 tsp Cayenne
1 Garlic clove, peeled
1/2 c Green or Red Pepper, chopped
2 tbsp Olive Oil
Juice of 1/2 of a Lime
Salt & Pepper

Pulse together all of the ingredients in a food processor until it's at the consistency you like. You can add any ingredients you think would go well with this! I just added what I had in the fridge with a "chili" inspired theme. It's basically hummus with Kidneys rather than Garbanzo beans, so you could even go with Greek flavors like Olives, sun-dried Tomatoes, and Garlic! 

I spread my dip over a couple of Rice Cakes, which my mom always had in our pantry growing up, so they remind me of home - they're light and crunchy which I love! I then topped them with sliced Cucumber, Radishes, and Cilantro. 

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Have fun with this recipe, especially during your Menstrual Phase where Kidney Beans are a necessity! 
 

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Concord Grape & Berry Salad

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Ingredients

1/2 cup Blackberries, cut into halves or thirds
1/2 cup Concord Grapes, quartered w/ the seeds cut out (how-to video)
1/4 cup or so of Bulgarian Yogurt
A pinch of Cinnamon
2 tbsp Coconut Flakes, unsweetened
1/2 tbsp Walnuts
1/2 tbsp slivered Almonds
1 tbsp Coconut Palm Sugar or a drizzle of Honey
A sprinkle of Hemp Seeds

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You can make this with any combination of ingredients, but the Woman Code's Menstrual Phase calls for Blackberries and Concord Grapes. Feel free to omit the sweetening elements if you'd like.

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Lightly combine all ingredients with a spoon, pour into your favorite bowl, top with Hemp Seeds, and enjoy!

Carrot Cake Cooler

I love this drink! It's perfect for an afternoon pick-me-up, as most juices are, for me at least! It's subtly sweet and creamy with a zingy ginger surprise!

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Ingredients
1/2 cup Almond Milk (or any milk you choose! Coconut would add a strong flavor though, but I bet it would be good!)
1 cup Carrot Juice
1/4 tsp Cinnamon
1/4 tsp Turmeric
1/8 tsp Allspice
A 1/2 to 1" hunk (depending on how much you like it!) of fresh ginger w/ outer skin removed of course
A palm-full of Walnuts, chopped
1 tbsp coconut palm sugar or whatever sweetener you choose

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Blend (I used my Nutribullet!) and enjoy with some unsweetened Coconut Flakes, Chia Seeds, and a pinch of Cinnamon on top!

Blackberry Choco Protein Smoothie

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Ingredients:
- 1 cup Bulgarian Yogurt
- 1/2 cup Almond Milk
- 2 scoops Aloha's Chocolate Protein Powder
- 1 tbsp Cocoa Nibs
- 1/4 cup Blackberries
- 1/4 cup Blueberries
- 2 pitted Dates for sweetness
- 1 tbsp Walnuts
- 1 tbsp toasted Almonds
- 1/2 tsp Chia Seeds
- Drizzle of Date Nectar or Honey

Blend all ingredients except for the last 4 in a Nutribullet or Blender. Pour into glass and top with the nuts, seeds, and drizzle of sweetness!

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You can add ice cubes if you want, but I like mine room temperature, especially in the morning because it's easier to digest. I also add adaptogens, so if you use those powders, feel free to add some into your smoothie!

Curry-Roasted Brussels Sprouts & Sweet Spuds w/ Ginger & Honey Yogurt Sauce

This is one of my favorite dishes I've created to date! It has the perfect balance of texture and salty sweetness!

Ingredients

Roasted Veggies:
- 3 medium to large Sweet Potatoes with the skins left on, washed and cut into fries
- 12 oz. fresh (not frozen!) Brussels Sprouts, cut into quarters
- 1/3 cup Extra Virgin Olive Oil
- 1 tsp Cinnamon
- 1 tsp Curry
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp ground Oregano
- 1/4 tsp Red Pepper Flakes

Sauce:
- 1 cup Bulgarian Yogurt
- 1/3 cup Honey
- a pinch of Nutmeg
- a pinch of ground Ginger
- Salt and Pepper

Cut your veggies and place them together in a large bowl. Mix the oil and spices together until well blended, and let the oil sit for a minute or so until the oil is infused with the flavors (or even better - do this step the night before!). Toss the Sweet Potato fries and Brussels quarters in your oil mixture until they're all well-coated. Roast them all together at 400° for 45 minutes or until they are fork tender and the Brussels are crispy and browned on the edges. 

While the veggies are roasting, combine all of your sauce ingredients. Be careful with the Nutmeg because the flavor is very strong! Add salt and pepper to taste. Try the mixture and see if you can taste the flavors - adding more of something if you'd like. 

When the veggies come out of the oven, serve them with the sauce drizzled over top and enjoy! This is a great meal in and of itself, or paired well with a nice piece of salmon and herbed quinoa!

Sweet Potato Stacks

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These are so incredibly simple to make and the perfect little afternoon stack or dinner side! Also a great food combination for Luteal Phase support.

Ingredients

  • 1 large Sweet Potato
  • 2 tbsp Slivered Almonds or Walnuts, lightly toasted with a pinch of salt to bring out their oils while toasting
  • Cinnamon
  • Ground Ginger
  • Date Nectar or Honey 
  • A pinch of sea salt

Bake your sweet spud and chill overnight. Once the potato has cooled and with the peel still on, slice two 1" thick discs from the rest of the potato and save the rest in the fridge for later. Remove the peel from the two discs you cut and throw them away. You can eat the peels if you want, but I think the dish looks prettier in this case without them. Then, stack the discs on your plate and top with a sprinkle of cinnamon and another of ginger - as much as you like. Then, add a pinch of sea salt and your almonds. (To truly support your Luteal Phase, use walnuts instead.) Drizzle with Date Nectar (my favorite!) or honey and enjoy! 

Note: You could warm your potato discs after you cut them if you wanted, but we don't use a microwave anymore and I prefer this dish chilled or at room temp. It's like an elegantly deconstructed potato salad!

Feel free to experiment with other herbs and spices! Let me know what you decide to try!
 

Choco-conut Fat Balls

These are SO yummy and make me feel SO good when I eat them! I have a couple for breakfast along with my tea or decaf coffee and they make me feel so balanced and energized. The oil in them helps keep my lips soft too! 

This recipe is inspired by Lee From America's (Instagram: @leefromamerica) Coconut Fat Balls, but I added a few things and switched it up a bit!

Ingredients

  • 1 cup Coconut flakes (unsweetened)
  • 1/2 c Coconut Oil, melted
  • 1/4 c Coconut butter, softened
  • 1 c slivered Almonds
  • 1/2 c Walnuts
  • 1/2 c Pecans
  • 2 tbsp Cocoa Nibs
  • 3 pitted Dates
  • 3 tsp Ashwagandha Powder
  • 3 tbsp Maca Powder
  • 6 scoops of Aloha's Chocolate Protein Powder
  • 1 tsp Cinnamon
  • 1 1/4 c Almond Milk 

Process all of these ingredients in a food processor until a slightly wet dough forms. The consistency should be like that of chocolate chip cookie dough batter without the chips - everything should grind together and blend up nicely, including all of the nuts. If your processor gets stick mixing, add a bit more liquid in, a tbsp or two at a time. You don't want the dough to be too wet.

Using a cookie scoop, scoop individual balls of the dough out onto a cookie sheet and roll each one nicely with your hands. Then pop the sheet of balls into the freezer until they're fully chilled. Store them in the freezer in a glass container with the lid on tight, and let them thaw for about 5 minutes before you eat them. 

Feel free to mix up the ingredients and try your own! I plan on making a different kind next week once these have been eaten! :) I love adding the Ashwagandha and Maca to balance my hormones, and the cinnamon gives them a warming spicy taste which I love.

Happy eating!

Ginger Turmeric Tea

There's this cute little vegan bakery in Hampden just NE of Baltimore called Harmony Bakery. I went there with a friend recently and enjoyed their ginger turmeric tea, so I decided to try and make some for myself once I got home. It turned out pretty spot on!

Boil a kettle's worth of water.

Cut about 1/4 to 1/2 cup of fresh ginger root (you don't have to cut the outer skin off as long as the insides of the ginger root are exposed) and add to the water once it's hot enough, along with about a tbsp of turmeric. I also added in a tbsp or two of honey as well. 

Let it all steep together for a while. I let it steep for most of the day. Mostly because I'd forgotten about it but also to give the flavors time to really meld together.

Strain the ginger root, and then pour your tea once it's room temp into a pitcher to enjoy!

Hormone-Balancing Hot Chocolate

This recipe came from a girl I follow on Instagram, @jasminehull and once I tried it, I fell completely in love! Tweak it as you want to and let me know what recipes you create with these powders!

Ingredients:
1 1/2 to 2 cups of nut milk (almond, cashew, coconut)
1 tbsp maca powder
1 tbsp ashwagandha powder
1 tbsp raw cacao powder
1 tbsp coconut butter
1 tbsp honey (or maple syrup, apple honey, date nectar)
or 1 raw pitted date to sweeten works too and gives an earthy quality

Heat milk on the stove and add to mixer/blender (I use a nutribullet). Add all other ingredients in using measurements of your choice... I sort of eye-ball it but it's about a tbsp of each. Blend and enjoy in your favorite mug!
 

Spicy Pork & Turkey Chili with Mushrooms

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Ingredients
1 lb ground pork
1 lb ground turkey
3-4 oz. Shiitake Mushrooms, finely diced
8 oz. Button/White Mushrooms, finely diced
2 15.5 oz. cans of Red Kidney Beans
1 15.5 oz. can of Black Beans
1 28 oz. can diced Tomatoes
2 tbsp garlic granules or powder
2 tbsp oregano
2 tbsp cumin
1 tbsp chili powder
1 tbsp red pepper flakes, optional
2 tbsp tomato paste
salt & pepper
coconut oil, refined (doesn't taste like coconut) or avocado oil, whatever you use

* You can choose to add onion and garlic cloves to this recipe, or anything else you think may work well with the flavors, like green or red peppers if you want to but they cause bloat for me so I choose to add them into my meals sparingly.

In a large cast iron dutch oven, heat a tbsp or so of refined coconut oil and throw in the ground turkey. Cook until slightly browned, and break up the meat as it cooks with a wooden spoon. Salt and pepper it as it cooks. Remove and place into a bowl and set aside. Next, do the same with the pork but you shouldn't need to add any more oil before cooking because the pork will have enough fat to render out and keep the meat from sticking to the bottom. Salt and pepper it as it cooks. Once it's browned and crumbled like your turkey, add to your bowl of turkey meat and keep set aside.

Next, add your chopped mushrooms to the pan and let them sautee in the rendered fat of the meat. Season with a tiny pinch of salt and pepper and raise the heat. Mushrooms have a lot of water content so they'll need a high heat to brown slightly.

Add in your cans of beans and spices and allow to cook through a bit. After a couple of minutes, pour in your diced tomatoes. Next, fill the empty tomatoes can with filtered water or chicken broth and pour into your pot with all of the ingredients. This will deglaze the bottom of the pot and get all of those delicious juicy brown bits off of the bottom, adding flavor.

Stir in your tomato paste and then let all of this come to a low boil for about 15 minutes, with the lid on. Reduce it to a low heat and let simmer away to allow it to thicken and become delicious... The mushrooms will cook down a bit and thicken the chili. To make the chili even thicker, pulse the mushrooms in a food processor rather than dicing them. You will still want to cook them down in the pan before adding the rest of your ingredients, like the directions state above, because of their water content. The chili will taste a bit more earthy but it'll be thicker and feel very hearty.

Try it! What does it need? More garlic? more spices? It's up to you! The important things to incorporate are the mushrooms, pork, and kidney beans in this recipe during your menstrual phase so as long as you don't skip out on those ingredients, you're good!

I like to enjoy my chili over gluten-free pasta! How do you like yours??