Sweet Eggplant and Brussels Sprouts Bowl
This one sounds a little odd - I get it. But trust me that it is delicious! It is nice and light for your ovulatory phase, while packed with all the goodies that you need. And pretty simple - it is just about making the things and then putting them together. This recipe was inspired by the amazing recipe from Robust Recipes - we just made it a bit more ovulatory phase forward!
In my recipes, you will notice that I don’t provide super explicit measurement guidance. I am a big believer in portioning based on what feels right for you, and learning to experiment with your cooking!
Serving Size: 2 + leftovers
Total Cook Time: less than 45 min
Prep Time: 10 min
Cook Time: ~35 min
Ingredients
1 bag of brussels sprouts
1 medium eggplant
1 zucchini
2 handful mixed greens
4 soft boiled eggs
Sunflower seeds
1 cup of uncooked quinoa
Dijon mustard
Apple cider vinegar
Local honey
Garlic
Paprika
Salt
Pepper
Olive oil
Optional: 1 avocado, sliced
Instructions:
Preheat the oven to 425 degrees.
Start cooking your quinoa according to package instructions.
Then prepare the vegetables. Cut the ends off of the brussels sprouts and cut into fourths. Slice the zucchini into thick chunks, and cut into halves or fourths depending on the size. Then cut the eggplants into 1 inch think cubes. The thinner you cut the eggplant, the crispier it gets, but I wouldn’t recommend much thinner than 1 inch.
Put the vegetables onto separate baking trays, toss in olive oil, salt, pepper, garlic, and paprika. Roast in the oven for about 20 minutes, or until both are browned. The zucchini will cook the fastest, followed by the brussels sprouts, and then the eggplant. Keep on eye on if the eggplant are getting mushy - if so, reduce the heat to 400 degrees and continue roasting.
While the vegetables are cooking, soft boil your eggs. Bring a pot of water to boil. Once the water is at a low boil, add in your eggs gently. Let them boil in the pot for 7-8 minutes, and then immediately remove and put into cold ice water. Let them sit until they have cooled completely. I let them cool until I was ready to plate. Be sure to also peel them carefully, as the eggs are soft. Tapping the bottom of the egg with a spoon is a good way to start.
Then prepare the honey dijon dressing. In a bowl add the dijon mustard, honey, apple cider vinegar, olive oil, a dash of garlic, and whisk together thoroughly.
Once everything is done cooking, it is time to plate. Start with a thin layer of mixed greens and then top with a generous portion of quinoa. Then add your vegetables - the eggplant, zucchini, and brussels sprouts. Cut your soft boiled eggs in half and add on the side. Top with sunflower seeds and sliced avocado, and enjoy!
Eating with your cycle is an empowering way to reclaim your health and food freedom, and I hope this recipe takes you one step farther on that journey.
