A Day in the Kitchen of a FLO Health Counselor

We often get questions about what to eat for hormonal balance and how to make it work in a busy schedule. Well here’s a sample day in the kitchen of one of our very own health coaches, Jess Grippo. She takes the approach that we all do here at FLO: cook once and eat for days!

Here’s the breakdown of what she made and how it worked for her:

When she made it:

Sunday, late afternoon, at the beginning of her follicular phase and the beginning of Spring. It’s a lighter, liver-cleansing week!

What she made:

• Simple Veggie Soup - with onion, garlic, celery, carrots, parsnip, zucchini, and string beans
• Sprouted Mung Beans
• Quinoa - made with seasonings
• Roasted broccoli & brussel sprouts - baked in olive oil, balsamic vinegar, garlic, and sea salt
• Spring salad - mixed greens, chopped radish, cucmber, and yellow bell pepper, with sliced avocado

How long it took:

About an hour

How many meals it will last her:

5-6

Average cost of groceries:

$25 (not counting the basics like olive oil and spices)

Additional cost for chicken or fish or eggs

The Prep Plan:

• Preheat oven to 400 F
• Chop all veggies first.
• Put chopped salad ingredients in a tupperware and store in the fridge
• Store any fish or chicken in the fridge or freezer
• Begin cooking the soup in a large pot, and after boiling, let it remain on simmer, half way covered with a lid
• Soak the sprouted mung beans in boiling water
• Toss the broccoli and brussel sprouts ingredients together in a large pan and begin baking at 400 F (set timer for 30 minutes)
• Cook quinoa in a medium pot (12-5 minutes)
• Soup should be done by the time the broccoli/brussels are done in the oven!

The daily meal plan:

Day 1 (Day of Cooking)

Dinner

Veggie Soup with mung beans, side of quinoa

Day 2

Breakfast

Oatmeal with figs and almonds and cinnamon

Lunch

Quinoa pilaf with broccoli & brussels, plus 1/2 avocado and hard-boiled egg

Side salad

Dinner

Veggie Soup with mung beans

Fillet of fish

Day 3

Breakfast

Oatmeal with figs and almonds and cinnamon

Lunch

Mixed green salad with cucumber, radish, yellow bell pepper, avocado

Quinoa & mung beans

Dinner

chicken or fish with broccoli & brussels

bowl of soup

Notes from Jess:

I typically like to eat the same breakfast each week, but if you get bored feel free to switch it up! Also, depending on what I have scheduled for the week, I might eat certain lunch meals or dinners out, which means the home-cooked food lasts for an extra day or two.

Try it out and let me know what you think!

Ever wonder how the food you eat affects your hormones?

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