My good friend Leanne Ely and I have participated in some fun summits and interviews together.
One favorite, in particular, was a presentation we did on how to naturally increase one's libido!
I'll Have What She's Having!
There are so many great foods and nutrients that can really help with enhancing our “sexual appetite".
Some foods can provide greater energy and vitality. Others can improve blood circulation. Many can help put you in your happy spot and in the mood!
As a wonderful chef, Leanne came up with a collection of beautiful Libido Boosting Recipes to share with my community. I currently use them in my Sexual CPR program…and they are always participant favorites.
I'm providing just a few of them below... try them! (and let me know how things go!)
And if you aren't in a relationship at the moment... try these delicious recipes anyway. The effects are so good for you even outside of helping with your libido... why not treat yourself? Who doesn't want to have greater energy and be in a wonderful mood?
You'll see some of my top libido-boosting foods contained in these recipes! Check out these top foods known to increase libido.
The same article also contains info on the best herbals and botanicals for setting the mood as well! (and of course, maca is one of them!)
So Check Out These Great Libido-Stoking Recipes From Leanne!
By Leanne Ely, SavingDinner.com
White Wine Chicken and Asparagus
Serves 4
- 4 (4 oz.) boneless skinless chicken breast halves
- Sea salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup gluten-free flour (such as arrowroot flour, coconut flour, rice flour)
- 1/2 cup gluten-free dry white wine
- 1/2 cup gluten-free low-sodium chicken broth (watch for sodium and MSG)
- 2 cloves garlic, pressed
- 1 pound asparagus, chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Place chicken breast halves in a large zipper-topped plastic bag and pound to 1/4 inch thick (I like to use my rolling pin); salt and pepper to taste.
Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Sprinkle the flour in a shallow plate or dish; dredge chicken through the flour, place it in the skillet and cook for 3 to 5 minutes per side, or until no longer pink in the center; remove from skillet and keep warm.
In the same skillet, add the wine, broth, and garlic; bring to a boil, scraping up all of the browned bits from the bottom of the pan, and cook for 2 minutes. Add asparagus; cover and cook for 3 minutes, or until asparagus is tender-crisp.
Remove skillet from heat; stir in parsley and lemon juice. Serve chicken with asparagus and sauce.
Per Serving: 277 Calories; 7g Fat; 31g Protein; 16g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol;
246mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat. Points: 6
Garlic Skillet Steak and Onions
Serves 4
- 1 pound boneless beef round steak, trimmed of visible fat
- 1/2 teaspoon freshly ground black pepper, to taste
- Olive oil
- 1 large red onion, thinly sliced
- 3 cloves garlic, pressed
- 1/4 cup Leanne’s Easy Balsamic Vinaigrette Dressing (see recipe below)
- 4 cups broccoli florets, steamed
- 2 tablespoons shaved Parmesan cheese
Season beef with pepper. In a large skillet with a tight-fitting lid, heat a little olive oil over medium heat.
Add steak and brown for 4 to 6 minutes per side or until the desired level of doneness is achieved. Remove from skillet to a cutting board and cover to keep warm. Add onion, garlic, and vinaigrette to skillet; stir.
Leanne’s Easy Balsamic Vinaigrette Dressing – Combine 3 parts extra virgin olive oil with 1 part gluten-free balsamic vinegar and 1 clove garlic, pressed.
Per Serving: 207 Calories; 6g Fat; 28g Protein; 9g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol;
281mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. Points: 5
Shrimp and Avocado Salad
Serves 4
- 4 tablespoons orange juice
- 2 tablespoons gluten-free white wine vinegar
- 1 1/4 tablespoons chopped fresh chives
- 3/4 teaspoon grated orange peel
- 1 tablespoon olive oil
- 7 ounces pearl onions
- 2 pounds large shrimp peeled and deveined
- Sea salt and freshly ground black pepper, to taste
- 1 teaspoon paprika
- 8 cups mixed salad greens
- 1 cup avocado, cut into 3/4-inch cubes
For the dressing: In a small bowl, whisk together the first 4 ingredients (orange juice through orange peel); blend well. Slowly whisk in olive oil; set aside
For the salad: Bring a small saucepan of water to a boil; add pearl onions and boil for 3 minutes; drain and cool slightly then peel, leaving root ends intact.
Preheat oven to 375 degrees. Place onions on one baking sheet and shrimp on another baking sheet. Drizzle onions and shrimp with a little olive oil (you don’t need much) then sprinkle with salt and pepper. Sprinkle shrimp on both sides with paprika. Roast onions until cooked through, about 10 minutes, stirring once. Roast shrimp until cooked through, about 5 minutes total, turning once.
Place onion in a very large bowl; add shrimp, salad greens, and avocado; toss with enough dressing to coat and season to taste with salt and pepper. Arrange evenly on dinner plates or salad bowls.
Per Serving: 429 Calories; 14g Fat; 52g Protein; 26g Carbohydrate; 6g Dietary Fiber; 345mg Cholesterol;
537mg Sodium. Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other
Carbohydrates. Points: 11
Click here to get 11 of Dr. Anna’s favorite recipes for menopause!
