Nourishing Your Cycle With Whole Foods

This one is for my girls and the boys who loves their girl.

If you often feel fatigue and weak during your menstrual cycle, you might have a deficiency in iron. You can replenish your body with foods such as red meat, which is rich in iron. It is needed for the production of red blood cells and for carrying oxygen throughout the whole body. My husband made this steak with salt, black pepper, and some garlic powder, and skillet in pan with butter.

During my menstrual cycle, my mother-in-love was going to surprise me with a seaweed soup. She came across a recipe and found that in Korea, seaweed soup, also known as miyeokguk, can also be beneficial during the menstrual cycle and postpartum. It aids in recovery and rejuvenation. It is rich in iodine and calcium, which are essential for thyroid function and bone health. It can help replenish these nutrients and regulate hormonal balance. Seaweed also contains a complex carbohydrate called fucoidan, which has anti-inflammatory and antioxidant properties, which can help alleviate menstrual cramps.

I had the seaweed soup with some rice, an egg, white kimchi and pickled beetroot and radish (also very good for you)

Having a balance diet is still the most important for our body, try having whole food and less processed food (better if none, I am still working towards that)

Recipe for Steak: Oven “Sous Vide” Steak + Pan-Fry Finish

Ingredients

• Steak choice (ribeye, NY strip, filet mignon, or sirloin work great)

• Salt (Celtic Salt, Himalayan Pink Salt)

• Black pepper

• Optional: garlic powder, rosemary, thyme

• 1–2 tbsp butter for pan-searing

• 1 tbsp high-heat oil (beef tallow, ghee, algae oil)

Step-by-Step Instructions

1. Preheat your oven

• Set to 225°F (105°C).

This low temperature gently brings your steak to your desired doneness.

2. Season generously

Pat your steak dry, then coat with:

• Salt

• Black pepper

• Optional: garlic powder, rosemary, thyme

Let it sit for at least 10 minutes (or up to overnight in the fridge for deeper flavor).

3. Prepare a wire rack

• Place a wire rack on a baking sheet.

This helps air circulate so the steak cooks evenly.

Put the steak on the rack.

4. Cook in the oven low and slow

Cook until the internal temperature reaches:

• 115°F for medium-rare (it will finish cooking in the pan)

• 125°F for medium

• 135°F for medium-well

This usually takes 35–60 minutes depending on thickness (a 1–1.5 inch steak is typically 40–45 minutes).

TIP: Use a meat thermometer — it makes life easy.

5. Rest slightly (optional but helpful)

Let it rest for 5 minutes while you heat your pan.

6. Heat your pan for the final sear

• Use a cast iron or stainless steel pan.

• Heat to high until just about smoking.

• Add oil first, then the steak.

7. Sear the steak

• Sear 30–60 seconds per side until a deep golden crust forms.

• Add butter + optional smashed garlic + rosemary for the last 20 seconds.

• Tilt the pan and spoon the melted butter over the steak.

8. Rest and serve

Let the steak rest for 5 minutes so the juices settle.

Slice and enjoy!

**Disclaimer: I am not a healthcare professional. The content I share is based on personal research, experiences, and general knowledge. Always seek the advice of your physician or qualified healthcare provider with any questions you may have regarding a medical condition. **