Roasted Tofu and Brussels Sprouts
Tofu has long been discussed as a functional food for managing menopause because of its plant based estrogen. But it is also a great, low cal lean protein that can be delicious when roasted with Brussels sprouts. This is a great side dish but is also a perfect vegetarian meal all on its own, simply bake in single serving dishes and top with a bit of parmesan cheese.
- 4 cups frozen baby Brussels sprouts (indoles help manage use of estrogen)
- 6-8 ounces organic firm tofu, small cubes (phyto estrogen
- 1 tbsp grass fed butter (higher in omega 3)
- 1 tsp fresh thyme
- Sea salt and pepper
- 2 tbsp ground flax (lignans help reduce frequency and severity of hot flashes)
- ¼ cup grated parmesan cheese
- Toss Brussels sprouts with tofu and spread into a large, low casserole, drizzle and toss with melted butter and sprinkle with thyme.
- Bake in 400F oven for 35-40 minutes until they begin to brown.
- Top with ground flax, grated parmesan cheese and salt and pepper.
Solution Salmon
This recipe contains only delicious foods that function for you. Particularly in weight management during menopause, you need to focus on high nutrient, good fat foods that help manage hormones and control hunger.
- ½ cup oats ( high in magnesium to help muscles relax for sleep)
- 1 tbsp avocado oil ( high in PUFA fats to lower inflammation and help balance progesterone)
- 1 teaspoon maple syrup (unprocessed sweetener high in zinc)
- ½ cup hemp seeds (high in GLA, a good fat that helps balance hormones)
- 4 4 ounce fillets of salmon (lean omega 3 protein)
- In a skillet, stir oats and avocado oil over low heat to toast for 5 minutes. Stir in maple syrup and hemp seeds.
- Lay salmon fillets in a casserole dish and top with oat mixture.
- Bake at 400F for 10-15 minutes.
