We are talking all about ovulation this week in our #selflovejanuary sequence. Ovulation is the peak period of your cycle where you feel extremely energetic and you will want to eat in a way that nourishes your body during this energy-high. Try not to just live on coffee :-).
Your estrogen is at its peak during ovulation phase and it has some fun side effects you can check it out here. We need estrogen for a healthy cycle but sadly we often have too much of it in our system and then suffer from PMS towards the end. That is why it is crucial to increase fiber intake during ovulation phase to help eliminate the excess estrogen easily. On top of that we want to focus on enough protein to help us blast through our to-do-list. And finally, the raw leafy greens fuel us with enough antioxidants we need for a healthy egg to come together with a sperm to create a possible fetus.
In this ovulation bowl we are ticking all the boxes and making it extra delicious. I use already-cooked lentils that you can then also re-purpose for many other dishes throughout the week. I just shared this as a tip on my Instagram - using food prep and not meal prep to cut back on time you spend in the kitchen. Come and check it out here.
Now let's get deliciousness on the table!
Preparation time: 20 minutes (excludes lentil cooking time)
Makes 1 bowl:
For the eggplant:
2 garlic cloves, minced
1 Tbsp cold-pressed sesame oil
1 small eggplant, chopped into small cubes
2 Tbsp soy sauce
For the leafy green:
1 handful spinach, kale, or other leafy green of your choice
1 Tbsp extra virgin olive oil
For the peanut sauce:
1 garlic clove
1/4 cup peanut butter
2 Tbsp warm water
1 Tbsp soy sauce
1/2 Tbsp maple syrup
a dash of cayenne pepper (optional)
Other things you will need:
1/2 cup cooked lentils (or beans or grain of your choice), you can heat them or keep them cold
1 Tbsp pumpkin seeds
In a big pan, heat the sesame oil and garlic for 1 minute. Then add the eggplant and let cook for about 10 minutes. Add the soy sauce and cook for another 5 minutes. Stir often.
In the meantime prepare the leafy green. Put the leafy green in a bowl and massage with squeezed lemon, olive oil, and a sprinkle of sea salt.
Whisk all the ingredients together for the peanut sauce until smooth and creamy.
To assemble, place the leafy green in a bowl together with the lentils, eggplant, and avocado. Top with peanut sauce and sprinkle with pumpkin seeds.
You can be super creative with this bowl and switch out the leafy greens, use other nuts or seeds, change the eggplant to a different cooked component, and use other grains or beans instead of the lentils.