3 Period Friendly Meals
Let’s face it, eating healthy during a visit from Aunt Flo can be super hard! There are days when all you want to eat is chocolate but, in hindsight, you know that you shouldn't. And on top of that, it’s hard to come up with tasty meals that will actually benefit you on your period. So we did it for you! Below are some awesome, easy, and most importantly delicious meals for you to make during that time of the month.
So salmon makes for a great meal while on your period! It is packed with vitamin b-12, Omega-3, and fatty acids. These acids are the key to relaxing your muscles a bit, which in turn will help you relieve some of those life ruining cramps (we’re not being too dramatic are we?). The recipe below is for a broiled salmon, which is a much healthier substitution to fried salmon and just as flavorful!
4 (4-oz) Salmon fillets
1 Tbsp. Grainy mustard
2 Cloves garlic, finely minced
1 Tbsp. Finely minced shallots
2 Tsp. Fresh thyme leaves, chopped, plus more for garnish
2 Tsp. Fresh rosemary, chopped
Juice of 1/2 lemon
Freshly ground black pepper
Lemon slices, for serving
1. Heat broiler and line a baking sheet with parchment paper. In a small bowl, mix together mustard, garlic, shallots, thyme, rosemary, and lemon juice and season with salt and pepper to taste. Spread the mixture all over salmon fillets and broil 7 to 8 minutes.
2. Garnish with more thyme and lemon slices and serve.
Spinach Quinoa Salad
Time to eat your greens! This recipe is for all the vegetarians out there. Spinach contains both iron and vitamin C. This means not only will you feel energized after this meal but you’ll also be fending off any colds that might be planning an appearance. Your immune system slightly weakens while it’s that time of the month, so this vitamin C will help a great deal. Check out the recipe below!
1 Cup Quinoa, rinsed in a fine mesh colander
⅓ Cup Oil-packed sun-dried tomatoes, drained and chopped
2 Cups Roughly chopped fresh spinach or arugula
⅓ Cup Sliced almonds
¼ Teaspoon olive oil
Salt, to taste
2 Tablespoons Olive oil
2 Tablespoons Lemon juice
2 Cloves garlic, pressed or minced
1 Teaspoon Dijon mustard
½ Teaspoon salt
Pinch of red pepper flakes
Freshly ground black pepper, to taste
1. To cook the quinoa: Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
2. Meanwhile, to prepare the dressing: Whisk together the olive oil, lemon juice, garlic, mustard, salt, and red pepper flakes. Season to taste with freshly ground black pepper.
3. To toast the almonds: Warm ¼ teaspoon olive oil in a small skillet over medium heat until shimmering. Add the almonds and a dash of salt and cook, stirring frequently (beware, these burn quickly!), until they are golden and fragrant. Transfer the toasted almonds to a medium-sized serving bowl to cool.
4. Once the quinoa is done cooking, fluff it with a fork and then transfer it into your serving bowl. Drizzle the dressing on top and toss to combine. Add the chopped sun-dried tomatoes and wait a few more minutes to add the spinach so it doesn’t wilt completely. Toss again, season to taste with additional salt and pepper, if necessary, and serve immediately.
Flourless Dark Chocolate Cake
Now we’re ready for dessert! This cake is great if you’re craving a little chocolate during your time of the month but you don't want to go overboard with the sugar. Dark chocolate is also known to help ease those cramps. Hey, any excuse to have a little cake. It’s easier than it looks and totally worth the effort!
4 Large eggs, separated
3 Tablespoons butter
8 Ounces dark baking chocolate, chopped
1/3 Cup plus 1/4 cup sugar, divided
1 Container (2-1/2 ounces) prune baby food
1-1/2 Teaspoons vanilla extract
1. Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Coat a 9-in. springform pan with cooking spray; place on a baking sheet.
2. In a small saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. In a large bowl, beat egg yolks on high speed 3 minutes or until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Beat in baby food, vanilla, and the chocolate mixture.
3. With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the whites into chocolate mixture, then fold in remaining whites.
4. Pour into prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 30-35 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool cake completely. Dust with confectioners’ sugar before serving.
This recipe might seem a little hard at first but the end product is so worth it! You'll be thanking yourself later when you’re having a slice of this AMAZING cake! This recipe comes to us from Taste Of Home and you can find the recipe here!
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