As we’ve discussed many times, I LOVE tahini, so this recipe just fits so beautifully with all of these flavors.Shawarma spice is warm, earthy, savory, and just a little smoky. The blend typically includes cumin and coriander for that earthy, citrusy base, paprika for color and mild smokiness, turmeric for its gorgeous golden hue, garlic powder for savory depth, and warm spices like cinnamon, cardamom, cloves, and allspice.
It is DELICIOUS and the good news is you can usually find a ready-made shawarma spice blend right at the grocery store.
You can also swap the shawarma seasoning for **za’atar**, which is another blend I absolutely love. Za’atar typically contains dried wild thyme, ground sumac, toasted sesame seeds, and salt. The sumac gives it this slightly bright, tangy flavor that is SO good with tahini.
And while you have the za’atar out, try it with cream cheese and cucumbers. Trust me. So simple and so freaking good.
You can find za’atar already blended at most grocery stores, too, which means no measuring out twelve different spices just to make dinner. We love that.
Ingredients:
- 7 ozs Tofu (extra-firm, pressed, cubed)
- 1/16 oz Avocado Oil Spray
- 1/2 tsp Shawarma Spice Blend
- 2 tsps Cornstarch
- 2 tsps Water
- 1 tsp Tahini
- 1/2 tsp Lemon Juice
- 3/4 cup Purple Cabbage (thinly sliced)
- Sea Salt & Black Pepper (to taste)
- 1/2 Cucumber (small, sliced)
- 1 Brown Rice Tortilla (large)
Directions
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
- Add the tofu cubes to a bowl and gently toss with the oil and shawarma spice. Add the cornstarch and gently toss until the tofu is well coated. Arrange the tofu on the prepared baking sheet. Cook in the oven for 20 minutes until crispy.
- In a medium bowl, whisk together the water, tahini, and lemon juice until smooth. Add the cabbage and toss to combine. Season with the salt and pepper.
- To assemble, top each tortilla with the cabbage, tofu, and cucumber. Roll tightly into a wrap. Enjoy!
1 serving
I love tahini - truly. It's one of my favorite things to use; whether that's in my breakfast, my salad, in my desserts and well you get the idea, it can be used in so many ways!
This is one of those breakfasts (or snacks!) that packs a whole lot of nourishment into one bowl. The combination of protein powder, chia seeds, tahini, and oats gives you protein, healthy fats, and fiber to help keep you full and support steadier blood sugar and energy. Chia seeds are also a great plant-based source of omega-3s, while tahini provides minerals like calcium and magnesium. And those blueberries aren't just there because they're delicious, they're packed with antioxidants and vitamin C. It's balanced, satisfying, and a perfect example of how we can build meals that support our bodies without making nutrition ridiculously complicated.
Ingredients:
- 1 1/2 cups Unsweetened Almond Milk
- 3/4 cup Unsweetened Coconut Yogurt
- 1 cup Oats
- 1/2 cup Chia Seeds
- 1 cup Vanilla Protein Powder
- 3 tbsps Tahini
- 1 1/3 cups Blueberries
Instructions:
- In a blender, combine the milk, yogurt, oats, chia seeds, and protein powder. Blend on high until smooth.
- Pour into a sealed container and refrigerate overnight or for at least eight hours.
- Divide the oats evenly between bowls or containers. Top with tahini and blueberries. Enjoy!
4 servings
When people hear "support your hormones," they often think they have to give up chocolate.
Thankfully, that's not the case.
One of the biggest things I teach is that supporting your hormones starts with supporting your blood sugar.
Instead of eating carbohydrates on their own, pairing them with healthy fats and protein can help create steadier energy and keep you feeling fuller longer.
That's exactly why I love this simple snack.
The rice cake provides carbohydrates for energy, while the peanut butter adds healthy fats and protein. Top it with dark chocolate (because yes, chocolate can absolutely fit into a healthy lifestyle!) and a sprinkle of flaky sea salt, and you've got a delicious snack that satisfies your sweet tooth while supporting more balanced blood sugar.
Remember, hormone health isn't about eating perfectly, it's about making small, consistent choices that help your body feel supported.
I hope you enjoy this one as much as I do!
Ingredients:
- 4 organic rice cakes
- 1/4 cup organic peanut butter
- 1/2 cup dark chocolate chips (I use the enjoy-life dairy free brand usually)
- 1/2 teaspoon coconut oil
- Flaky sea salt
Directions:
- Melt the chocolate chips and coconut oil together using a double boiler or in 30-second intervals in the microwave (I just melt these in a small sauce pan, so many things work!)
- Spread the peanut butter evenly over each rice cake.
- Spoon the melted chocolate over the peanut butter.
- Sprinkle with flaky sea salt.
- Refrigerate for about 10 minutes, or until the chocolate has set.
- Enjoy!
This sheet pan baked salmon and veggies is an easy, nourishing meal that's packed with protein, healthy fats, and fiber. The salmon provides omega-3s to support heart, brain, and hormone health, while the sweet potatoes, Brussels sprouts, and asparagus add vitamins, minerals, and antioxidants to help keep you feeling satisfied and energized. Best of all, everything cooks on one pan for an easy weeknight dinner with minimal cleanup.
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
2 servings
This recipe is a wonderful example of a balanced, hormone-supportive meal. Sweet potatoes provide fiber and complex carbohydrates to support steady energy and healthy blood sugar levels, while navy beans add plant-based protein and additional fiber to help keep you feeling satisfied. Tahini (one of my favorite things to eat!) contributes healthy fats, calcium, and magnesium which are important nutrients for hormone production and nervous system support. The fresh herbs and colorful vegetables provide antioxidants that help support your body's natural detoxification pathways, which we all need some help with! It's simple, nourishing, and packed with ingredients your body will thank you for. 🌿
Ingredients:
- 2 Sweet Potato (peeled, chopped)
- 1/16 oz Avocado Oil Spray
- Sea Salt & Black Pepper (to taste)
- 4 Rice Paper Wraps
- 3/4 cup Thai Basil
- 2 cups White Navy Beans (cooked, drained, rinsed)
- 1 can Carrot (medium, julienned)
- 1 tbsp Tahini
- 1/2 Lemon (juiced)
Instructions
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper. Arrange the sweet potatoes on the baking sheet. Spray with oil and season with salt and pepper. Cook in the oven for 25 to 30 minutes until cooked through. Let cool slightly.
- Soften one sheet of rice paper by submerging it in a shallow dish of water for five seconds. Transfer to a plate. Arrange the basil, sweet potato, beans, and carrots on top.
- Fold the bottom edge over the filling, then fold in the sides. Roll tightly until fully wrapped and transfer to a plate. Repeat with the remaining ingredients.
- In a bowl, whisk the tahini and lemon juice. Season with salt, and add a splash of water if the sauce is too thick.
- Serve the summer rolls with the tahini sauce. Enjoy!
2 servings
