This steak salad recipe is not only delicious, it is packed with fertility superfoods and foods that thicken uterine lining. This salad includes all of the necessary ingredients to balance hormones, keep you full, and optimize your body for trying to conceive. This fertility recipe is great to eat at any time of the month while trying to conceive. All the ingredients in this fertility recipe are foods that thicken uterine lining.
Foods to Thicken Uterine Lining:
Steak – Steak is full of protein and iron. Protein is a necessary ingredient in every meal to help balance hormones, keep you full, and to help thicken your uterine lining. When trying to thicken your uterine lining for IVF, it is important to eat a ton of protein, get a lot of iron, and increase oxygen to the uterus.
Beets – Beets are an incredible blood building food because they are high in iron and antioxidants which aid in thickening uterine lining. Beets also contain nitric oxide, which dilates blood vessels allowing a rich supply of oxygenated, nutrient-rich blood to flow to the uterus and ovaries.
Blueberries – Berries are full of antioxidants. These antioxidants help prevent damage and aging to your body’s cells including your eggs. They also help increase circulation to the uterus. The anthocyanins in blueberries help thicken uterine lining.
Arugula – Any dark leafy greens are, once again, high in folic acid and iron. Greens help increase circulation to the uterus, which aids in thickening uterine lining to help increase chances of implantation.
Walnuts – Walnuts are actually known to help with implantation of the embryo. Walnuts are high in plant-based protein, contain Folate (one of the most important nutrients during pregnancy and trying to conceive), and help maintain healthy blood sugar and blood pressure levels.
Feta – Feta is very high in protein and great for your gut and immune system. Just check to make sure it is pasturized if eating while trying to conceive.
Vinegar – Eating vinegar with any meal will help with digestion and hormone balance.
Olive Oil – Good, healthy fats are a must while trying to conceive! A study found that higher intakes of monounsaturated fat, the main fat found in olive oil, increased the odds of a live birth after embryo transfer by 3.45 times. Pretty impressive. Eating healthy fats with every meal helps to balance blood sugar and hormones.
Avocado – Optional, but always a plus to add to every meal while trying to conceive! Avocados are a nutritional powerhouse. They are chock full of healthy fats and fiber to keep you full, and steady hormones.
The Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30minutes
Servings: 1
Calories: 1203 kcal
Tools
- Mason Jar or bowl
- Large cast iron skillet or grill pan or stainless steal skillet or grill pan
INGREDIENTS
- 4-5 oz Flank Steak (any cut of beef, or substitute other protein)
- 2½ cups Arugula (or any other dark leafy green like spinach or kale. Washed.)
- 1-2 Large peeled and roasted Red Beets ( or 1 package of Peeled and Cut Beets)
- ¼ cup Blueberries (Washed)
- ⅙ cup Walnuts
- ⅛ cup Feta Cheese (optional, but adds amazing flavor and extra protein)
- ⅛ cup Balsamic Vinegar
- ⅜ cup Olive Oil (can substitute Avocado Oil or Walnut Oil)
- ¼ Avocado (optional)
- ½ tbsp Balsamic Glaze (optional)
Instructions
Prepare the Steak
- Bring the steak to room temperature, or just take out of the fridge about 30 minutes before cooking - 4-5 oz Flank Steak
- Pat the steak dry with a paper towel, and generously season steak on both sides with salt and pepper.
- Heat a large cast iron or stainless steel skillet or grill pan to medium high heat.
- Add 1-2 tbsp. of olive oil to the pan then add the steak.
- Cook the steak for 3-4 minutes per side for medium rare, 5-6 minutes for medium until the internal temperature has reached 110 °F (43 °C) for rare or 130 °F (54 °C) for medium (steak will continue to cook for a bit afterward).
- Remove the steak from the pan and let it rest on a plate for 5-10 minutes to allow the juices to settle.
Roast Beets (if beets are not yet roasted)
- Preheat oven to 375 °F (191 °C)
- Wash beets thoroughly and cut off the top and bottom ends - 1-2 Large peeled and roasted Red Beets
- Cut up the beets to your preferred sizes
- Line baking pan with baking paper or parchment paper
- Add beets to baking pan and add olive oil, salt and pepper lightly - ⅜ cup Olive Oil
- Add the beets to the oven and roast for 1 hour
Prepare the Salad
- Add washed arugula to two salad bowls. Divide each ingredient into two, and top each salad: sliced beets, feta cheese, blueberries, walnuts, and avocado - 1-2 Large peeled and roasted Red Beets,¼ cup Blueberries,⅙ cup Walnuts,⅛ cup Feta Cheese,¼ Avocado,2½ cups Arugula
- In a small bowl or mason jar add balsamic vinegar, olive oil, and salt and pepper to taste. Mix well before drizzling over the salad - ⅛ cup Balsamic Vinegar,⅜ cup Olive Oil
- Top each salad with cooked steak. Drizzle with balsamic dressing and a drizzle of balsamic glaze. Serve - ½ tbsp Balsamic Glaze,4-5 oz Flank Steak
Nutrition
Calories: 1203kcal | Carbohydrates: 24g | Protein: 33g | Fat: 111g | Saturated Fat: 18g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 69g | Cholesterol: 85mg | Sodium: 301mg | Potassium: 978mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1363IU | Vitamin C: 16mg | Calcium: 233mg | Iron: 4mg