Here are three recipes that can support new and varied experiences in the kitchen for the man that wants a good dose of balanced testosterone from specific nutritional foods.

Quinoa and Vegetable Stir Fry

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 tbsp coconut oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 carrot, sliced
  • 1 cup broccoli florets
  • 2 cloves garlic, minced
  • 2 tbsp gluten-free soy sauce
  • 1 tbsp raw honey
  • 3 tbsp pumpkin seeds
  • Salt and pepper to taste

Instructions:

Rinse the quinoa and cook in 2 cups of water until tender, about 15-20 minutes.

Heat the coconut oil in a large skillet over medium-high heat.

Add the bell peppers, carrot, and broccoli to the skillet and cook until tender-crisp, about 5-7 minutes.

Add the garlic and pumpkin seeds and cook for another minute.

In a small bowl, whisk together the soy sauce, honey, salt, and pepper.

Add the cooked quinoa to the skillet and pour the soy sauce mixture over the top.

Stir until everything is well combined and heated through.

Spicy Black Bean Chili

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 cans black beans, drained and rinsed
  • 1 can diced tomatoes or equivalent in fresh
  • 1 cup vegetable broth
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp chili powder
  • 1 tbsp pumpkin seeds
  • Salt and pepper to taste

Instructions:

Heat the olive oil in a large pot over medium heat.

Add the onion, garlic, and bell peppers to the pot and cook until tender, about 5-7 minutes.

Add the black beans, diced tomatoes, vegetable broth, cumin, paprika, chili powder, pumokin seeds, salt, and pepper to the pot.

Stir everything together and bring to a simmer.

Cover and let simmer for 20-30 minutes, stirring occasionally.

Serve hot with your favorite gluten-free bread or crackers.

Spinach and Mushroom Frittata

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cups sliced mushrooms
  • 2 cups fresh spinach
  • 6 large eggs
  • 1/4 cup milk
  • Salt and pepper to taste

Instructions:

Preheat your oven to 350°F (175°C).

Heat the olive oil in a large skillet over medium heat.

Add the onion and mushrooms to the skillet and cook until tender, about 5-7 minutes.

Add the spinach to the skillet and cook until wilted, about 1-2 minutes.

In a medium bowl, whisk together the eggs, milk, salt, and pepper.

Pour the egg mixture over the vegetables in the skillet.

Cook on the stove for 5-7 minutes until the edges begin to set.

Transfer the skillet to the oven and bake for 10-15 minutes until the frittata is cooked through.

Serve hot with a side of fresh fruit or gluten-free toast.