Herbed Egg Salad

You will strategically and intensively restore all the keepers of balance in your body on the H-burn, so that when you are finished with the H-Burn, your body can go on stabilizing and strengthening your natural hormone regulatory system.
Remember, food is medicine, and we can use it to get stronger hair, healthier skin, less mood swings, and so much more!
H-Burn Lunch | Serves 1
Prep time: 15 minutes | Total time: 25 minutes
Ingredients
2 hard-boiled eggs, chopped
1/2 cup diced celery
1 tablespoon chopped green onion (scallion), white and green parts
1 tablespoon finely chopped fresh parsley
1 tablespoon hummus
1 tablespoon Dijon mustard
1/2 tablespoon fresh thyme leaves
Sea salt and freshly ground black pepper to taste
2 cups torn romaine lettuce
1 cup thinly sliced fennel bulb
1/2 cup sliced fresh white mushrooms
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
1 cup pomegranate seeds (or serve with a fruit)
Directions
- In a small bowl, combine the eggs, celery, green onion, parsley, hummus, mustard, thyme, salt, and pepper. Mix well.
- In a large serving bowl, toss the romaine, fennel, and mushrooms with the oil and vinegar. Add more salt and pepper to taste.
- Top the lettuce mixture first with the egg salad and then the pomegranate seeds (or serve with a fruit).
You will strategically and intensively restore all the keepers of balance in your body on the H-burn, so that when you are finished with the H-Burn, your body can go on stabilizing and strengthening your natural hormone regulatory system.
Remember, food is medicine, and we can use it to get stronger hair, healthier skin, less mood swings, and so much more!
H-Burn Lunch | Serves 1
Prep time: 15 minutes | Total time: 25 minutes
Ingredients
2 hard-boiled eggs, chopped
1/2 cup diced celery
1 tablespoon chopped green onion (scallion), white and green parts
1 tablespoon finely chopped fresh parsley
1 tablespoon hummus
1 tablespoon Dijon mustard
1/2 tablespoon fresh thyme leaves
Sea salt and freshly ground black pepper to taste
2 cups torn romaine lettuce
1 cup thinly sliced fennel bulb
1/2 cup sliced fresh white mushrooms
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
1 cup pomegranate seeds (or serve with a fruit)
Directions
- In a small bowl, combine the eggs, celery, green onion, parsley, hummus, mustard, thyme, salt, and pepper. Mix well.
- In a large serving bowl, toss the romaine, fennel, and mushrooms with the oil and vinegar. Add more salt and pepper to taste.
- Top the lettuce mixture first with the egg salad and then the pomegranate seeds (or serve with a fruit).