The anti-inflammatory diet recipe I am sharing with you today is straight up comfort food during those dark, winter days. I’ve been struggling with infertility for over a year now, and was just diagnosed with two hormonal imbalances this week that have been a contributing factor, but which none of my previous reproductive endocrinologists would test for. By a simple blood draw (or five), my doctor is discovering the underlying factors of my infertility, and providing me with a plan to correct them. This will hopefully allow me to avoid the painful and expensive process of IVF, and any flares the fertility drugs might cause to my endometriosis. This cycle we tested my Estradiol (an estrogen) during ovulation, as well as seven days after ovulation, along with a slew of other hormones. Unfortunately for me, my Estradiol was not in balance. Bummer.
But when I am down, a good, hearty, stick-to-your-ribs meal goes a long way. And the great thing about the anti-inflammatory diet is that it works to lower excess environmental estrogens, something none of us really need. One way to do this is by choosing organic, grass-fed beef, which fights inflammation by increasing your Omega-3 fatty acids. It turns out that choosing organic, grass-fed beef can help to increase your Omega-3s in ways I hadn’t even thought about! And the best news…grass-fed beef tastes better!
This recipe came about from a long day, some vegetables that needed to be eaten, and my craving for (gluten-free!) pasta. The result is a sweet, savory, hearty meal that will become a regular in my house. I hope you enjoy it!
Anti-Inflammatory Diet Friendly Organic Veggie and Grass-Fed Organic Beef Ragu
(Isn’t that a mouthful!)
Ingredients (all organic when possible):
1 pound organic, grass-fed ground beef
1 onion, chopped
4 parsnips, peeled and chopped
3 carrots, peeled and chopped
1 red pepper, chopped
1 green pepper, chopped
2 tablespoons coconut oil
1/2 cup vegetable broth
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon crushed garlic
salt and pepper to taste
Directions:
In a deep frying pan, heat 1 tablespoon of coconut oil, and add all chopped vegetables, except the onion, and spices. Cover and sweat until slight color change is observed. Add 1/4 cup of vegetable broth, cover, and continue to cook over low-medium heat until vegetables are very soft and fragrant.
In another frying pan, combine remaining coconut oil and onion over medium heat. Saute for about 3 minutes, then add beef, seasoned with salt and pepper. Brown the beef, and add remaining vegetable broth. Continue to simmer until the broth is no longer visible. Drain excess oil, and add beef and onions to the vegetable mixture. Stir to distribute.
Serve over rice, quinoa, or gluten-free pasta. Smile, enjoy the sweet flavor, and think about the something warm and cozy. 😉
About the Author: Kelsey is an Early Childhood Educator and blogger from the Boston area. She chronicles her journey using sewing as a positive outlet while living with chronic pain and Stage IV Endometriosis. Diagnosed at 22, Kelsey has spent six years learning about her disease, and has recently become active in Endometriosis research and advocacy. She is a published poet who dreams of writing children’s books, and opening her own preschool that supports reading development. To read more about Kelsey’s daily dabblings in sewing, as well as recipes, preschool curriculum ideas, and information about endometriosis, visit her blog at www.silverrosewing.blogspot.com
