The 4-Week Endometriosis Diet Plan: 75 H...

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Treat your endo by treating yourself to the right foods.

Endometriosis feels like an endless challenge, but you can give your body a boost in the battle against pain and bloating. The 4-Week Endometriosis Diet Plan shows you how to manage endo naturally by taking control of what you eat―which has been proven to help you feel better.

This up-to-date, month-long plan is designed to reverse malnutrition, balance blood sugar, and reduce your discomfort―while letting you customize meals for your body. The recipes for breakfast, lunch, dinner, and dessert include tasty ingredients like garden veggies, fresh fish, healing herbs, grass-fed meats, and more. Keep tabs on your progress with a symptom tracker, and discover lifestyle adjustments that could further reduce your endometriosis symptoms.

The 4-Week Endometriosis Diet Plan includes:

  • Guide to endo―Learn what endometriosis means, why it’s hard to diagnose, what range of treatments are available―and that you’re not alone.
  • 4 healing weeks―Address your endometriosis symptoms with a 28-day meal plan, including nutrition facts and shopping lists.
  • 75 nourishing recipes―Enjoy flavorful dishes like Moroccan Turkey and Sweet Potato Breakfast Bake, Summer Herbed Carrots, Lemon Walnut Mackerel, Mum’s Flourless Chocolate Cake, and more.

Keep your body―and taste buds―happy with The 4-Week Endometriosis Diet Plan.


From the Publisher

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Endometriosis,Endometriosis,Endometriosis,Endometriosis,Endometriosis,Endometriosis,Endometriosis

Endometriosis,Endometriosis,Endometriosis,Endometriosis,Endometriosis,Endometriosis,Endometriosis

Endometriosis,Endometriosis,Endometriosis,Endometriosis,Endometriosis,Endometriosis,Endometriosis

Endometriosis,Endometriosis,Endometriosis,Endometriosis,Endometriosis,Endometriosis,Endometriosis

Endometriosis,Endometriosis,Endometriosis,Endometriosis,Endometriosis,Endometriosis,Endometriosis

Sample Recipe: Chicken Fajitas Bowl

Prep time: 10 minutes • Cook time: 45 minutes • Serves: 4

1. Preheat the oven to 400°F.

2. Place chicken thighs in a baking dish, sprinkle with the salt, garlic powder, paprika, and oregano, and bake for 35 to 45 minutes or until cooked through (the juice should be clear, not pink, when poked with a sharp knife).

3. Prepare the Fajita Peppers and Onions and add them to the oven when the chicken has about 30 minutes more to cook.

4. To serve, pair the fajita veggies with a chicken thigh, either shredded or whole, and round out with avocado slices and coconut sour cream, scallions, and salsa, if using.

MAKE IT FAST: To really make this meal fast, batch cook the chicken and the Fajita Peppers and Onions ahead of time. If you make everything on the weekend, you’ll have 2 to 3 dinners ready to go with a simple reheat, rather than a big evening dinner cook.

PER SERVING Calories: 403; Saturated Fat: 7g; Total Fat: 28g; Protein: 23g; Total Carbs: 20g; Fiber: 8g; Sodium: 543mg

Ingredients

4 chicken thighs, bone-in
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
Fajita Peppers and Onions (page 77)
1 avocado, sliced
Coconut Sour Cream (page 144) / Scallions, chopped / Salsa (all optional)

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