Cycle-Syncing Lifestyle

Creamy Pineapple Polenta

FullSizeRender.jpg

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!

Concord Grape & Berry Salad

KSP_6105.jpg

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

KSP_6104.jpg

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.

KSP_6102.jpg

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

Turkey Pork Chili.JPG

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??