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
Instructions:
- 2 tbsps All Natural Peanut Butter (runny)
- 1 tsp Apple Cider Vinegar
- 1 tsp Coconut Aminos
- 1 tbsp Water
- Sea Salt & Black Pepper (to taste)
- 1/2 cup Quinoa (dry, rinsed)
- 1 tbsp Extra Virgin Olive Oil
- 8 ozs Tempeh (crumbled)
- 1 cup Frozen Edamame
- 2 cups Coleslaw Mix
- 1 tbsp Sesame Seeds
Ingredients:
- Mix together the peanut butter, vinegar, coconut aminos, water, salt, and pepper. Set aside.
- Cook the quinoa according to the package directions. Set it aside.
- Meanwhile, heat the oil in a pan over medium heat. Add the tempeh and season with salt and pepper. Cook for seven to eight minutes until browned.
- Add the edamame and cook for two to three minutes until heated through. Add the coleslaw mix and cook for one to two minutes until slightly wilted.
- Combine the cooked quinoa, tempeh mixture, and peanut butter sauce in a bowl. Mix until well combined. Divide evenly between bowls and top with sesame seeds. Enjoy!
2 servings
This is one of those meals that feels simple, but is doing a lot to support your body behind the scenes.
With a base of fiber-rich vegetables like mushrooms and kale, plus plant-based protein from black beans, this dish helps support digestion, blood sugar stability, and overall hormone balance. The combination of fiber, protein, and carbohydrates creates a more sustained energy release, helping you avoid that post-meal crash and keeping you feeling satisfied longer.
Ingredients like garlic, herbs, and leafy greens also support gut health and gentle detox pathways - an important piece of how your body processes and clears hormones efficiently.
This is a great recipe to lean into during your follicular phase, when your energy is naturally increasing and your body tends to respond well to lighter, more nutrient-dense meals. It supports that upward shift without feeling heavy or restrictive.
It’s the kind of meal that fits into real life: easy, flexible, and nourishing without needing to be perfect. A go-to for busy days when you still want to feel supported, energized, and grounded in how you’re eating.
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
Instructions:
- 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!
- For fun you can add in Sun dried tomatoes, artichoke hearts, and fresh herbs
2 servings
