I’m the girlfriend you text when you’re scratching your head reading labels in the grocery store, the confidante you blurt your “I can’t tell anyone else!” bathroom shenanigans to and the handy science nerd who comes through with the best cost-cutting, time-saving health tips you don’t know how you ever lived without.
If you’re looking for a super simple, delicious and healthy veggie bowl to include in your diet during your luteal phase (the phase right before your period), then look no further.
This ground turkey, toasted millet and sweet potato veggie bowl is not only packed with flavor but a great source of complex carbs and fiber — making it a great meal to include in your diet during your luteal phase.
The importance of complex carbs during luteal phase
During your luteal phase you want to make sure you’re including a good balance of slow burning complex carbs, such as sweet potatoes, millet, etc.
In fact, one study I came across in the American Journal of Public Health reported that “increased fruit and vegetable consumption was predictive of increased happiness, life satisfaction, and well-being.”
More on all the importance of complex carbs during luteal phase in a future post. For now, let’s get to the good part. This delicious recipe!
If you’re looking for a super simple, delicious and healthy veggie bowl to include in your diet during your luteal phase (the phase right before your period) then look no further.This ground turkey, toasted millet and sweet potato veggie bowl is not only packed with flavor but a great source of slow burning complex carbs and fiber to help minimize blood sugar spikes and help your body naturally create serotonin.
Veggie Bowl Base
1 cup millet
2 1/2 cups chicken broth
16 oz ground turkey
1 tbsp corriander spice
1/2 tbsp chili flakes
1 large sweet potato
Brussel Sprouts Salad
1/2 lb (~2.5 cup) of raw Brussel sprouts, bottoms trimmed
1 garlic clove, minced
1 tbsp olive oil
2 tbsp apple cider vinegar
3 dates, chopped
2–3 tbsp sunflower seeds
1 tbsp shredded parmesan cheese (optional)
Toast the unbaked millet in a medium pot for about 4-5 minutes. Make sure to stir frequently as millet can easily burn.
Once toasted, add 2 1/2 cups of chicken broth, olive oil, and salt. Cook for about 20 min. Until water is fully absorbed.
While millet is cooking, warm olive oil over medium heat in a pan. Once warmed add the ground turkey, coriander, and if using, chili flakes. Season with salt and pepper. Cook turkey till no longer pink, about 10-12 min.
Meanwhile, pierce sweet potato with a fork 4-5 times. Place sweet potato on a plate and microwave for about 4-6 min. Cooking time will vary depending on size of your potato. Once cooked, cut into small cubes.
Brussel Sprouts Salad
Cut Brussel sprouts in half. Add Brussel sprouts to food processor. Pulse till coarsely shredded. Note: you can also finely chop or thinly slice using a mandolin if you don’t have a food processor.
In a small bowl, combine the olive oil, AC vinegar, minced garlic, and salt/pepper. Whisk to combine. Adjust seasoning as desired.
To serve: In a bowl place warm millet, ground turkey, chopped sweet potato, and Brussel sprouts salad. Top with sunflower seeds, dates, grated parmesan, and dressing.
Madeleine is a Franco-American podcaster and blogger on a mission to inspire and empower women to live healthier, more eco-friendly, and conscious lifestyles. On her blog/podcast, The Wise Consumer, she covers topics ranging from nutrition and recipes to ethical fashion and eco living tips. When not working Madeleine is either spending time with family, developing new recipes, or trail running.