This is one of those meals that feels a little indulgent, but is actually doing a lot to support your body behind the scenes.
It’s rich in plant-based protein from the tofu to help keep you full and support stable blood sugar (which is key for balanced hormones), along with healthy fats that help keep energy steady. The combination of protein + fat + fiber makes this especially supportive for reducing cravings and avoiding those energy crashes later on.
The creamy, tangy element adds that satisfying “comfort food” feel, while ingredients like garlic and herbs offer gentle support for digestion and overall hormone health.
It’s the kind of meal that hits the craving and supports your body-especially during phases of your cycle when you need a little more grounding and nourishment.
Ingredients:
- 16 ozs Tofu (extra-firm, pressed, torn)
- 3 tbsps Pickle Brine (divided)
- 1 tbsp Avocado Oil
- 3 tbsps Arrowroot Powder
- 2 tsps Onion Powder (divided)
- 2 tsps Garlic Powder (divided)
- 2 tsps Dried Dill (divided)
- Sea Salt & Black Pepper (to taste)
- 1/2 cup Unsweetened Coconut Yogurt
Instructions:
- Preheat the air fryer to 400ºF (205ºC).
- Place the tofu into a large bowl. Toss with 2/3 of the pickle brine and oil. Add the arrowroot, half of the onion powder, half of the garlic powder, half of the dried dill, salt, and pepper. Gently toss until the tofu is coated.
- Transfer the tofu to the air fryer basket. Cook for 13 to 15 minutes until crispy, flipping halfway through.
- Meanwhile, combine the yogurt, remaining pickle brine, onion powder, garlic powder, and dried dill. Season with salt and pepper.
- Divide the tofu evenly between plates. Serve with the yogurt dip, and enjoy!
3 servings
This is one of those simple meals that quietly does a lot for your body.
You’ve got protein from the chicken to keep you full, healthy fats from olive oil to support hormones, and fiber-rich veggies to help with digestion and hormone balance. The arugula pesto adds extra support for liver detox (aka helping your body process hormones more efficiently).
It’s easy, balanced, and exactly the kind of meal that helps stabilize energy and reduce cravings—especially in the second half of your cycle when your body needs a little more support.
Ingredients:
- 1 cup Arugula
- 1 cup Basil Leaves
- 1/3 cup Extra Virgin Olive Oil
- 1/4 cup Lemon Juice
- 1 Garlic (clove, minced)
- 1/2 tsp Sea Salt
- 2 lbs Chicken Thighs (boneless, skinless, sliced)
- 2 Carrot (medium, sliced)
- 1 head Cauliflower (medium, cut into florets)
Instructions:
- Preheat the oven to 400ºF (205ºC) and line a large baking sheet with parchment paper.
- Combine the arugula, basil, oil, lemon juice, garlic, and salt in a blender until thoroughly combined and set aside.
- Arrange the chicken, carrots, and cauliflower on the prepared baking sheet. Toss with the pesto, and spread everything out evenly.
- Cook in the oven for 25 to 30 minutes, until the chicken is cooked through. Divide evenly onto plates and enjoy!
4 servings
This quick wrap is a great example of how simple ingredients can come together to support balanced energy and hormone health. The tofu provides plant-based protein to help stabilize blood sugar—an important foundation for keeping cortisol and insulin levels steady throughout the day. Crunchy cabbage from the slaw mix adds fiber that supports digestion and helps the body eliminate excess hormones through the gut. Finished with a creamy coconut yogurt and hot sauce drizzle, this wrap delivers flavor while keeping things light, nourishing, and satisfying. It’s an easy lunch or snack that supports steady energy without the afternoon crash.
Ingredients:
- 5 ozs Tofu (extra-firm, patted dry)
- 1/4 tsp Garlic Powder
- 1/4 tsp Smoked Paprika
- Sea Salt & Black Pepper (to taste)
- 1/16 oz Avocado Oil Spray
- 2 tbsps Unsweetened Coconut Yogurt
- 1 tbsp Hot Sauce
- 1 cup Coleslaw Mix
- 1 Brown Rice Tortilla
Instructions:
- Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
- Shred the tofu using the large holes of a box grater and place it on the baking sheet. Toss the tofu with garlic powder, paprika, salt, and pepper. Spray with oil, spread out evenly, and cook in the oven for 10 to 15 minutes until browned and cooked through.
- Meanwhile, in a bowl, combine the yogurt and hot sauce. Add the coleslaw and toss to combine. Season with salt and pepper.
- Lay the tortillas flat. Divide the coleslaw and tofu evenly among them. Roll each wrap tightly, tucking in the sides to form a burrito. Enjoy!
This vibrant bowl supports hormone balance with simple, nourishing ingredients. Wild salmon provides omega-3s to reduce inflammation, while jasmine rice helps stabilize blood sugar and cortisol levels. Ginger, lime, and fiber-rich vegetables support digestion and estrogen metabolism, and healthy fats from sesame oil and peanuts help keep energy steady while supporting mood and healthy hormone function.
Ingredients:
- 3/4 cup Jasmine Rice (dry, rinsed)
- 1 1/2 tbsps Tamari
- 1 1/2 tbsps Sesame Oil (divided)
- 1/2 Lime (medium, zested, juiced)
- 1 tsp Ginger (fresh, grated)
- 2 tsps Coconut Sugar
- 12 ozs Salmon Fillet (skinless, cut into large cubes)
- 4 cups Baby Spinach
- Sea Salt & Black Pepper (to taste)
- 1 Carrot (medium, peeled, grated)
- 2 tbsps Raw Peanuts (chopped)
- 2 tbsps Cilantro (chopped)
Instructions:
- Cook the rice according to the package directions. Meanwhile, preheat the air fryer to 400ºF (205ºC).
- In a large bowl, whisk together the tamari, 2/3 of the oil, lime zest, lime juice, ginger, and sugar. Remove half of the sauce and set it aside in a small bowl. Add the salmon to the large bowl and toss to combine.
- Transfer the salmon to the air fryer basket. Cook for five to seven minutes until cooked through, flipping halfway.
- Meanwhile, heat a large nonstick pan over medium heat. Add the remaining oil and the spinach. Cook for three minutes until just wilted. Season with salt and pepper.
- Divide the rice evenly between bowls. Top with the salmon, cooked spinach, carrots, peanuts, and cilantro. Drizzle the remaining sauce over top and enjoy!
2 servings
A nourishing creamy Filipino vegetable soup packed with anti-inflammatory ingredients to support hormone health, digestion, and balanced energy.
Ingredients:
- 1 cup Green Beans (trimmed, halved)
- 1 Zucchini (medium, cut into half-moons)
- 1 Eggplant (medium, cut into half-moons)
- 1 Sweet Potato (large, peeled, chopped)
- 1 1/2 tbsps Extra Virgin Olive Oil
- 1/2 Yellow Onion (large, thinly sliced)
- 5 Garlic (clove, finely chopped)
- 1 tbsp Ginger (fresh, finely chopped)
- Sea Salt & Black Pepper (to taste)
- 1 2/3 cups Canned Coconut Milk
- 6 cups Baby Spinach
- 1/4 cup Cilantro (chopped)
Instructions:
- Bring a large pot of salted water to a boil. Working in batches, boil the green beans for one minute until just tender. Then, boil the zucchini and eggplant for two minutes until just tender. Finally, boil the sweet potatoes for five minutes until just tender. Drain well and set aside.
- In the same pot, heat the oil over medium heat. Add the onion, garlic, ginger, salt, and pepper. Cook, stirring occasionally, for four to six minutes until the onion is softened.
- Add the coconut milk. Scrape the bottom of the pot to release any browned bits, and bring to a gentle boil.
- Add the spinach and cook for one minute until just wilted. Add the reserved vegetables. Reduce the heat to medium and simmer for five minutes, stirring occasionally.
- Remove from the heat and stir in the cilantro. Divide evenly between bowls and enjoy!
