Perimenopause & Menopause Power Salad (Dr. Axe Inspired Hormone-Supporting Recipe) скачать в хорошем качестве

Perimenopause & Menopause Power Salad (Dr. Axe Inspired Hormone-Supporting Recipe)

This is my perimenopause and menopause power salad straight from my Happy Food kitchen, inspired by Dr. Josh Axe’s perimenopause diet recommendations. It’s packed with nutrient‑dense foods that support hormones, blood sugar balance, inflammation reduction, and overall women’s health during perimenopause and menopause. Salad: 1 bunch marinated kale 1 pint strawberries, diced 1–2 avocados 3 cups raw walnuts 6 hard‑boiled eggs 3 broccoli crowns 2 large sweet potatoes 16 ounces raspberry vinaigrette (with raspberry leaf + maca) Why these ingredients are powerful for women: • Kale and broccoli: Cruciferous and leafy greens support natural estrogen metabolism, provide fiber for gut and hormone health, and deliver antioxidants to help reduce inflammation. • Sweet potatoes: A great source of complex carbs and fiber to support steady blood sugar and energy, plus beta carotene and other antioxidants that are helpful during hormonal transition. • Walnuts: Loaded with omega‑3s and healthy fats that can help support brain function, mood, and inflammation levels. • Eggs: Provide high‑quality protein, choline, and healthy fats to support hormones, blood sugar balance, and satiety. • Strawberries: Add vitamin C and antioxidants that support collagen, skin, and immune health while giving a naturally sweet, lower‑sugar fruit option. • Avocado: Full of healthy monounsaturated fats and fiber that support hormone production, heart health, and stable blood sugar. • Raspberry leaf + maca vinaigrette: Raspberry leaf is traditionally used for women’s reproductive health, and maca is often used to support energy, mood, and libido during perimenopause and menopause. Roasted broccoli: 3 broccoli crowns, chopped; toss with 1–2 Tbsp olive oil, 1/2 tsp sea salt, 1/2 tsp garlic powder. Roast at 400°F for 25–30 minutes. Cinnamon sweet potatoes: dice sweet potatoes small; toss with 1–2 Tbsp olive oil, 1/4 tsp sea salt, 1 tsp cinnamon. Roast at 400°F for 25–30 minutes. Toasted walnuts: about 3 cups in a single layer; toast at 400°F for 15–20 minutes, stirring every 5–8 minutes. Everything I create is free of gluten, dairy, soy, corn, processed sugar, hydrogenated oils, peanuts, artificial dyes, and toxic ingredients so your body can focus on healing instead of fighting inflammation. You’ll find the marinated kale, hard‑boiled egg, and raspberry vinaigrette recipes on my YouTube channel this week, and more healing recipes in my Happy Food Cookbook. #PerimenopauseSupport #MenopauseDiet #HormoneBalancingFoods #GlutenFreeChef #HappyFoodCookbook #menopausehealth #menopause #menopausediet #perimenopause #perimenopausediet #womesnhormonehealth