This fat burning hormone resetting egg recipe is one of my favorite ways to start the morning. Eggs and the superfoods that go into this recipe give me plenty of energy and keep me satiated throughout the day. We now know that we can balance our hormones by restoring our gut health. And when it comes to our gut, those of us in our peri-menopausal and menopausal years want to feed good (fat burning) bacteria to our gut and avoid filling it with bad (fat storing) bacteria.
Eggs are a nutrient dense food that provide our bodies with vitamins A, D, E and K along with healthy omega-3 fats. All of these nutrients are found in the yolk of the egg along with more beneficial folate and vitamin B12, which are not found in the egg whites. That being said, egg whites have no fat, so I like to mix up my eggs with both the yolks and the whites to make room for more healthy fats from the seeds in this recipe. Healthy fat is a great source of energy, but perimenopausal women and those of us 40+ tend to eat more fat that we can burn, which ultimately will be stored as fat for the future. The good news is that we don’t need to worry anymore about cholesterol in egg yolks. Yay!
Be sure that your eggs are free range and organic, which MindBodyGreen.com confirms, “contribute to a healthy reproductive system, hormonal balance, and healthy skin. The choline and iodine in egg yolks are also crucial for making healthy thyroid hormones.”
I love the nutty flavor of hemp seeds in my hormone balancing egg recipe. They not only make the salad taste great, but they are another great source of omega-3 and omega-6 fats (linoleic acid and alpha-linolenic acid) and proteins. These superhero seeds also are proven to lower heart disease, improve skin disorders and regulate hormones to relieve symptoms of PMS and menopause. Pass me the seeds!
Growing up in L.A. not far from the Mexican border has nurtured a love of spicy food in me, so when I found out that chili is a great fat burner, I was happy to pile it on even more. It’s the capsaicin from chili peppers that do the magic of fat burning turning white fat (stored) into brown fat (burned) and revving up the metabolism. If you are looking to lose a little fat and can handle the heat, cut loose on the chili pepper!
I discovered reishi mushroom when I was introduced to a natural anti-age supplement R2. It was the latest technology in epigenetics at the time, so I was interested. However, before I take any supplement, I always do my research and one of the ingredients in R2 was a mushroom called reishi. I found out that this superfood has properties that boost the immune system, reduce inflammation, balance hormones, improve sleep, anxiety and depression as well as combat fatigue among many other benefits.
In this recipe, the reishi mushroom powder balances hormones naturally by transmitting messages from the nerves to the brain to improve endocrine and central nervous system functions via the powerful mushroom’s antioxidant and anti-inflammatory compounds. I like to sprinkle reishi mushroom powder on my eggs or add a teaspoon to my greenshake when I feel I need to balance my hormones and boost my immune system.
Salmon roe, aka caviar, can come from many different types of fish. It is easy to find salmon roe at a reasonable cost (plus it is more environmentally friendly) to reap the many nutritional benefits it has including anti-inflammatory omega-3 fat, vitamin B12, vitamin D, selenium, magnesium, iron and even a little calcium. Keep in mind that fish eggs are preserved in salt, so it has a very high sodium intake. Just be aware and eat it in moderation. Anyway, a little goes a long way!
I don’t use salad dressing or oil in this recipe as I find the egg yolk plus a bit of apple cider vinegar with the lime juice mix well to make the perfect dressing. I get plenty of fat from the eggs, salmon roe and seeds, so I prefer not to add any extra fat. I don’t recommend adding salt, because the salmon roe provides enough salt for flavor. You may add a little pepper in addition to the chili for kick or instead of the chili pepper.
1 whole egg
2 egg whites
1 handful of spinach
4 baby tomatoes, chopped
1 tablespoon red onions, finely chopped
1/4 cup cucumbers, chopped
1 tsp pumpkin seeds
1 tsp hemp seeds
juice from 1/2 lime
1 tbsp apple cider vinegar
1/2 tsp reishi mushroom powder
1 tbsp salmon roe
1 whole chili, chopped (remove seeds if necessary)
1 tbsp dill, chopped
- Heat a saucepan full of water and drop in the 2 egg whites first and then the whole egg and cook for 2 – 3 minutes until poached. This is where I learned to make perfect poached eggs.
- While the eggs cook, place the spinach in a bowl and add the tomatoes, onions, cucumbers, pumpkin seeds, hemp seeds, reishi powder.
- Squeeze the lime juice and pour the apple cider vinegar into the salad and toss before adding the cooked eggs on top.
- Top your perfectly poached eggs with the salmon roe, chili pepper (if using) and dill.