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Nourish your eggs and genes―easy recipes for IVF success
A healthy diet can play a huge part in reproductive success. IVF Meal Plan offers more than a fertility diet―it shows you how powerful wholesome food can be in enhancing the health of your eggs and genes for conception.
IVF Meal Plan features four easy-to-follow 7-day meal plans, developed for women who have undergone IVF or those who have tried other medications with no success. Cook your way to IVF success using 31 tasty, nutrient-rich recipes―each designed to nourish your body, mind, hormones, and long-term health, as well as the overall wellness of your future baby.
IVF Meal Plan includes:
Happy eggs―Explore how “food as medicine” can aid a healthy IVF cycle and take a deep dive into egg science covering everything from follicle to fertilization.Conception comfort foods―Improve your egg quality with fertility-friendly foods that come with dietary labels, storage tips, and more.Meal maps―Build a strong food foundation using hormone-healthy meal plans, complete with helpful shopping lists and easy time-saving tips.
Boost your IVF odds (deliciously) and choose the right foods for your own successful path to parenthood.
From the Publisher
SAMPLE RECIPE: Zucchini and Roasted Red Pepper Omelet
In a bowl, beat the eggs. Stir in the basil, dill, and salt, and set aside.In a medium skillet over medium heat, heat 2 tablespoons of the oil. Add the peppers and zucchini, and sauté just until the zucchini gets soft. Transfer the vegetable mixture to a plate.Return the skillet to the stove over medium-high heat. Once the skillet is hot, add the remaining 3 tablespoons of coconut oil, and swish it around to coat the entire bottom of the skillet.Pour the egg mixture into the skillet. With a spatula, lift the corner of the eggs to let the uncooked eggs trickle under- neath. Flip once and continue cooking without stirring until cooked and fluffy.Spoon the vegetable mixture and the goat cheese on top of the cooked eggs. Using a spatula, gently fold the eggs in half over the filling, cover the skillet, and allow the cheese to melt. When the eggs are no longer runny, remove the skillet from heat. Cut the omelet into four wedges, and transfer the wedges to individual plates. VARIATION TIP:
To prepare a veggie-boosted version of the classic “Western Sandwich,” prepare the omelet as directed, reserving two of the quartered omelet sections. Reheat one wedge of omelet in a skillet over medium-low heat for 5 minutes per side, or heat it on a plate in the microwave for 30 to 60 seconds.
PER SERVING:
Calories: 374; Total Fat: 29 g; Saturated Fat: 20 g; Total Carbohydrates: 14 g; Fiber: 2 g; Protein: 17 g; Sodium: 484 mg
INGREDIENTS: 8 large pasture-raised eggs 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh dill 1/2 teaspoon fine sea salt, plus more as needed 5 tablespoons coconut oil, divided 4 jarred roasted red peppers, drained, rinsed, and chopped 1 zucchini, cut into matchsticks 8 tablespoons crumbled goat cheese
Publisher : Callisto
Publication date : December 3, 2019
Language : English
Print length : 196 pages
ISBN-10 : 1641528400
ISBN-13 : 978-1641528405
Item Weight : 2.31 pounds
Dimensions : 6 x 0.48 x 9 inches
Best Sellers Rank: #169,744 in Books (See Top 100 in Books) #55 in Fertility #263 in Pregnancy & Childbirth (Books) #390 in General Women’s Health
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