Ingredients:
- 2 tsps Avocado Oil (divided)
- 1/2 Yellow Onion (medium, diced)
- 3 Garlic (clove, minced)
- 2 tbsps Tomato Paste
- 1 tbsp Taco Seasoning
- 2 cups Black Beans (cooked)
- Sea Salt & Black Pepper (to taste)
- 1/4 cup Lime Juice (divided)
- 12 Corn Tortilla (small)
- 4 ozs Vegan Cheese Shreds
- 1 Avocado (medium)
- 1/2 cup Cilantro
- 1/3 cup Water
Instructions:
- Preheat the oven to 450ºF (230ºC).
- Heat a pan over medium heat. Add half of the oil, then add the onion. Cook for four to five minutes until softened.
- Reduce the heat to medium-low. Add the garlic, tomato paste, and taco seasoning. Cook for two to three minutes, stirring often, until fragrant and the tomato paste has deepened in color.
- Add the black beans and mash into a thick paste, leaving some chunks for texture. Season with salt and pepper, and stir in half of the lime juice.
- On one side of each tortilla, add some cheese and some of the bean mixture. Fold the other side of the tortilla over the filling, and press down with a spatula. Rub the remaining oil over both sides of the taco, and repeat with the remaining tortillas. Place on a baking sheet, and cook for five minutes per side until crispy and lightly browned.
- Meanwhile, add the avocado, cilantro, remaining lime juice, and water to a blender. Blend until smooth, and season with salt and pepper.
- Divide the tacos evenly between plates. Serve with the avocado sauce, and enjoy!
When this recipe says taco seasoning - you can use a bunch of different types but the most important thing here is to read the ingredients if you're buying on in a packet. Some of them have extra added sugars, preservatives or other nasty things you don't want in your body. The siete one linked here is 'okay'. I could pick apart literally anything in the food world but this one is easy to find and not too bad - so go for it!
One serving is 3 tacos. Makes 4 servings
This dinner is such a simple way to get in high-quality protein and plenty of veggies without feeling heavy. The salmon provides protein and omega-3 fats to support hormones, brain health, and inflammation, while the vegetable noodles keep things lighter and add extra fiber and nutrients. Tossed into a stir-fry, it’s one of those easy meals that leaves you feeling satisfied, energized, and not weighed down after dinner.
Ingredients:
- 2 1/2 tbsps Tamari
- 2 tsps Maple Syrup
- 1 1/2 tsps Sesame Oil (toasted)
- 1 Garlic (clove, minced)
- 14 ozs Salmon Fillet
- 6 ozs Rice Vermicelli Noodles (dry)
- 2 cups Snow Peas (stems removed)
- 5 ozs Mini Peppers (seeds removed, sliced)
- 2 tsps Sesame Seeds (toasted)
Instructions:
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
- In a bowl, whisk together the tamari, maple syrup, oil, and garlic.
- Place the salmon on the baking sheet and brush with half of the tamari mixture. Cook in the oven for 14 to 15 minutes until cooked through.
- Meanwhile, cook the rice noodles according to the package directions.
- In a pot over medium-high heat, add the remaining tamari mixture, snow peas, bell peppers, and cooked noodles. Stir well and cook for five minutes until the flavors have combined.
- Divide the noodles and salmon evenly between bowls or plates. Top with sesame seeds and enjoy!
2 servings
This is one of those meals that just feels really good to eat, simple, balanced, and supportive without overthinking it. You’ve got healthy fats and protein from the salmon to support hormones and keep you full, paired with sweet potatoes for steady, grounding energy (especially helpful if you’ve been feeling a little depleted). The asparagus and Brussels sprouts add fiber and key nutrients that support digestion and help your body process hormones more efficiently.
It’s the kind of meal that leaves you feeling nourished and steady, nothing extreme, just real food that helps your body do what it’s meant to do.
Ingredients:
- 2 Sweet Potato (small, peeled, cut into fries)
- 1 tbsp Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1 1/2 cups Asparagus (trimmed)
- 1 cup Brussels Sprouts (halved)
- 10 ozs Salmon Fillet
- 1 tsp Smoked Paprika
- 1/2 Lemon (juiced)
Instructions:
- Preheat the oven to 400ºF (205ºC). Line a large baking sheet with parchment paper.
- In a bowl, toss the sweet potato with half of the oil, salt, and pepper. Transfer to the baking sheet and cook in the oven for 20 minutes until partially cooked.
- Remove the baking sheet from the oven. Add the asparagus and Brussels sprouts. Drizzle with the remaining oil, and season with salt and pepper.
- Season the salmon all over with the paprika, salt, and pepper. Place the salmon on the same baking sheet. Return to the oven and cook for 17 to 20 minutes until the salmon is cooked through and the vegetables are tender.
- Divide the salmon and vegetables evenly between plates. Drizzle with lemon juice, and enjoy
This is one of those simple meals that does a lot behind the scenes. Chickpea pasta and black beans provide fiber and protein to support blood sugar and digestion, while mushrooms and kale add minerals and gentle detox support. Olive oil gives your hormones healthy fats, and garlic and thyme offer extra immune and gut support.
Not a fan of chickpea pasta? You can swap in brown rice pasta - just note it may have a little less fiber and protein.
It’s a nourishing, balanced meal that helps you feel satisfied and steady without the crash.
Ingredients
- 8 ozs Chickpea Pasta (dry)
- 1/4 cup Water (reserved from cooking pasta)
- 1/4 cup Extra Virgin Olive Oil
- 2 cups Mushrooms (chopped)
- 1 Garlic (clove, minced)
- 1/2 tsp Chili Flakes
- 4 cups Baby Kale
- 1/2 tsp Dried Thyme
- Sea Salt & Black Pepper (to taste)
- 1 1/2 cups Black Beans
Ingredients:
- Cook the pasta according to package directions. Reserve some of the cooking water, then drain.
- Meanwhile, heat the oil in a large pan over medium heat. Add the mushrooms, garlic, and chili flakes. Cook, stirring, for two to three minutes until the mushrooms start to release their moisture.
- Add the kale, thyme, salt, and pepper. Cook, stirring occasionally, for five minutes or until the vegetables are softened. Add the black beans. Cook for one minute until heated through.
- Add the drained pasta to the pan. Pour in enough reserved pasta water to lightly coat everything. Toss well and cook for one minute until combined and hot.
- Divide evenly between bowls. Enjoy!
2 servings
This is one of those meals that just works-simple, satisfying, and incredibly supportive for your body. You’ve got high-quality protein from the beef to help stabilize blood sugar (which is huge for steady energy and balanced hormones), fiber-rich carbs from the chickpea pasta and black beans to support digestion, and fresh ingredients like bell pepper, lime, and cilantro to bring everything to life.
It’s the kind of meal that leaves you feeling nourished and grounded instead of depleted-especially during phases of your cycle where your body is craving something a little more hearty and supportive. Think: steady energy, fewer crashes, and a meal that actually keeps you full.
Easy, balanced, and something your hormones will thank you for 🤍
Ingredients:
- 1 lb Ground Beef
- 2 tsps Chili Powder
- Sea Salt & Black Pepper (to taste)
- 4 ozs Chickpea Pasta (dry)
- 1 1/2 cups Black Beans (cooked)
- 1 Orange Bell Pepper (large, diced)
- 2 stalks Green Onion (chopped)
- 2 tbsps Cilantro (finely chopped)
- 3/4 cup Salsa
- 1 Lime (large, juiced)
Instructions:
- Cook the pasta according to the package directions until al dente.
- Meanwhile, heat a pan over medium heat. Add the ground beef, breaking it up as it cooks. Add the chili powder, salt, and pepper. Cook for seven to eight minutes until the beef is browned and cooked through.
- Add the cooked ground beef, cooked pasta, black beans, bell pepper, onion, cilantro, salsa, lime juice, salt, and pepper to a bowl. Stir until well combined.
- Divide evenly between bowls. Enjoy hot or cold!
4 servings
