As part of our two-day summit The Fertility Life Cycle: From Prenatal Care to Postnatal Health, our San Francisco health coach Brittany Forman led an interactive cooking workshop. On the menu was Chinese Chicken Salad, Cherry-Lemon Coconut Parfaits, and “Chocolate Chip” Cookie Dough Balls; needless to say, it was a delicious evening!
Brittany’s Chinese Chicken Salad makes for a great lunch or dinner, and is a crowd-pleaser. The protein from the chicken keeps you full and fueled while the two varieties of cabbage are full of sulfur which supports the body’s ability to detox excess hormones, a process that is essential for fertility. On the sweet side, the parfaits (which also make for a healthy but indulgent breakfast) contain chia seeds which are high in omega-3 fatty acids. Omega-3’s are important for the health of both mother and baby. To keep everything in check, the cookie dough balls three macronutrients: fat, fiber, and protein, a combination that balances blood sugar. High blood sugar levels during pregnancy can result in Gestational diabetes, and will increase your baby’s susceptibility to developing diabetes later in life. For women trying to conceive, a blood sugar imbalance can affect their overall hormonal balance, which can impact fertility.
No matter where you are in your fertility life cycle, your body and tastebuds will thank you for making these three dishes!
Chinese Chicken Salad
- 1 pound napa cabbage, finely chopped
- 2 cups red cabbage, finely chopped
- 2 tbsn scallions (just the white part), chopped
- 1 cup shredded carrots
- 1.5 tbsn sesame seeds
- 1/4 cup cilantro, chopped
- 2 tbsn mint, chopped
- 3/4 cup boiled chicken, shredded
- 1/4 cup rice wine vinegar
- 2 tbsn coconut aminos
- 1 clove of garlic, finely chopped
- 1 tbsp freshly grated ginger
- 1 tbsn toasted sesame oil
- 1/2 tbsn maple syrup
Combine cabbages, carrots, cilantro, mint and scallions. Toss with your hands and add the dressing. Mix in chicken and garnish salad with sesame seeds.
In a jar with a lid, combine rice vinegar, coconut amino, garlic, ginger, sesame oil and maple syrup. Put the top on and shake vigorously until ingredients are well combined. Let dressing sit while you are putting together the salad.
Cherry-Lemon Coconut Parfaits
- 6 tbsn chia seeds
- 2 cups full fat coconut milk
- 1.5 cups Kite Hill yogurt
- 1/2 cup cherries
- 1/4 banana, thinly sliced
- 1 tsp grated lemon zest
- Squeeze of lemon juice
Combine chia seeds and coconut milk and refrigerate for 2 hours. Separately, using a blender, mix cherries, lemon, lemon zest and yogurt.
In a glass cup, place banana slices against the inside of your cup. Press slices against the glass for a few seconds to make sure they stay in place. Next, layer chia seeds and cherry-lemon yogurt. Top with a slice of banana or shredded coconut and lemon zest.
“Chocolate Chip” Cookie Dough Balls
- 1/4 cup coconut butter
- 1/3 cup coconut oil
- 6.5 tbsn of coconut flour
- 6 large dates
- 2 tbsn cacao nibs
- 2.5 tbsn shredded coconut
Melt coconut oil in the microwave (over the stove is best if you have access to one!). Transfer coconut oil to a food processor and mix in dates and coconut butter. Add in the coconut flour. Move mixture to a bowl and mix in cacao nibs with your hands. Form balls using your hands and freeze for 30 minutes. Store in the freezer or fridge.