If you’re looking for an endometriosis-friendly recipe that is easy to make, let’s focus on a dish that’s still packed with anti-inflammatory ingredients but takes a different culinary approach.
Ingredients:
4 salmon fillets (about 6 ounces each)
2 tablespoons olive oil
Salt and pepper to taste
Lemon wedges, for serving
For the Kale and Beet Salad:
2 medium beets, roasted, peeled, and diced
4 cups kale, stems removed and leaves chopped
1/2 cup walnuts, toasted and chopped
1/4 cup crumbled goat cheese (optional, omit for dairy-free)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey (or maple syrup for a vegan option)
Salt and pepper to taste
Prepare the Salmon: Preheat your grill to medium-high heat. Brush both sides of the salmon fillets with olive oil and season with salt and pepper. Grill the salmon, skin-side down, for about 4-5 minutes. Flip carefully and grill for another 3-4 minutes, or until the salmon is cooked through but still moist inside. Serve with lemon wedges.
Make the Kale and Beet Salad: In a large bowl, massage the kale with a bit of olive oil until the leaves start to soften and wilt, about 2-3 minutes. Add the roasted beets, walnuts, and goat cheese (if using).
Dress the Salad: In a small bowl, whisk together olive oil, balsamic vinegar, honey (or maple syrup), salt, and pepper. Pour the dressing over the salad and toss until everything is well coated.
Serve: Plate the grilled salmon with a generous serving of the kale and beet salad on the side.
Enjoy: This meal combines the heart-healthy fats of salmon with the nutrient-packed punch of kale and beets, providing a balanced, anti-inflammatory meal ideal for those managing endometriosis.
This meal is not just about managing symptoms; it’s also about enjoying delicious, wholesome food that’s good for your body. Remember, managing endometriosis through diet is highly personal, and what works for one person may not work for another. It’s important to listen to your body and adjust your diet accordingly.
