My dear dietitian friends Elizabeth Shaw and Sara Haas have come together to author a most needed book: Fertility Foods Cookbook. They have created more than 100 recipes to nourish your body and they look delicious. The variety of recipes in this book (and the beautiful photography) will appeal to any audience looking for delicious whole-foods recipes but it is really important to have support on eating healthy to optimize fertility. So many friends ask me about this topic. Though not my specialty, I’ve had some success helping people in this area though if you want an absolute expert in fertility, head on over to Liz and Sara, armed with this book for support. These dietitian experts examine fertility with a holistic view – the mind-body connection, the role of different food groups in optimizing fertility, and specific nutrients to consider. They’ve got you covered!
I’d love to share one of my favorite recipes from the book, the Tex Mex Burrito Bowl. It is packed with high fiber foods rich in vitamins, minerals and antioxidants. Anyone wondering about fertility and nutrition is likely in a busy stage of life balancing work, relationships and adventures. Whether in this stage you’re concerned with fertility or not, everyone can some support on making healthy eating easier. I’m all about the simple and healthy yet portable on-the-go friendly recipes and this is it. Feel free to mix it up however you’d like but this Tex Mex Burrito Bowl is something I can pack and take to work or have on hand for an easy dinner on busy nights this fall.
Let me know what you think of this recipe and make sure to pick up a copy of Fertility Foods Cookbook when it comes out October 31st on Amazon!
- 2 cups cooked whole grain (brown rice)
- 1 can (15 ounces) no salt added yellow corn kernel, rinsed and drained
- 1 can (15 ½ ounce) no salt added black beans, rinsed and drained
- 2 teaspoons olive oil, divided
- 1 teaspoon chili powder
- ½ teaspoon dried garlic powder
- ½ teaspoon smoked paprika
- ⅛ teaspoon kosher salt
- 1 jalapenos, seeded and chopped
- 2 hearts (6 cups) romaine lettuce, chopped
- 2 cups Pico De Gallo (page , or store bought tomato salsa)
- 8 tablespoons No Fail Guacamole (page, or 4 ounces sliced avocado)
- 4 tablespoons Chipotle Dressing (page , or alternative dressing)
- ¼ cup (1 ounce) sharp cheddar cheese, shredded (optional garnish)VG
- Cook grain according to package instructions or refer to page ( ) for whole grain cooking times.
- To a medium bowl, add corn, black beans, 1 teaspoon of olive oil, chili powder, garlic powder, smoked paprika and kosher salt. Stir well. In a smaller bowl, mix chopped jalapeno and romaine together with remaining teaspoon of olive oil.
- When ready to serve, assemble 4 bowls by placing ½ cup of cooked grain and lettuce mix topped with equal portions of corn and bean blend, Pico De Gallo and Guacamole. Garnish with a dollop of Chipotle Dressing and cheddar cheese.
- Storage: Refrigerate ingredients separately in sealed containers up to 5 days for maximum quality. Prepare bowl prior to eating or storing for lunch.
- Kitchen Tip: Prepare in mason jars for a quick grab and go meal. Place cooked rice on the bottom, layer with corn and bean blend, salsa, and dressing. Omit guacamole since it will likely brown. Top with the lettuce and cheese. Shake vigorously prior to eating.
- NUTRITION INFORMATION
- PER SERVING: Calories 300; Fat 7g (Sat 2g); Protein 13g; Carb 49g; Fiber 13g; Calcium 162mg; Iron 4.3mg; Sodium410mg; Folate 356mg
- ALLERGENS: Milk