This recipe is a great source of plant-based protein from tofu, which supports tissue repair, hormone production, and overall growth. It also provides key vitamins and minerals like Vitamin A, Vitamin C, calcium, and iron—important for immune support, bone strength, and oxygen transport. Plus, with fiber-rich ingredients like sweet potato and corn tortilla, it aids digestion, balances blood sugar, and supports heart health.
Ingredients:
- 2 tbsps Tamari
- 3 tbsps Avocado Oil (divided)
- 2 tbsps Taco Seasoning (divided)
- 3 tbsps Nutritional Yeast
- Sea Salt & Black Pepper (to taste)
- 1 1/2 lbs Tofu (extra-firm, pressed, crumbled)
- 1 Sweet Potato (large, chopped into small cubes)
- 1/2 cup Guacamole
- 8 Corn Tortilla (small, warmed)
Instructions:
- Preheat the oven to 400ºF (205ºC) and lightly grease a baking sheet. Line a second baking sheet with parchment paper.
- In a large bowl, whisk together the tamari, 2/3 of the oil, half of the taco seasoning, nutritional yeast, salt, and pepper. Add the crumbled tofu and toss well. Transfer to the greased baking sheet and toss well.
- In the same bowl, toss the sweet potato with the remaining oil and the remaining taco seasoning. Transfer to the parchment-lined baking sheet.
- Place both baking sheets in the oven. Cook for 22 to 25 minutes until the tofu is browned and crispy and the sweet potatoes are fork-tender. Toss at the halfway mark.
- Divide the guacamole evenly between the warmed tortillas. Top with tofu and sweet potato. Enjoy!
4 servings
Over the years, I’ve learned a lot about hormones, nutrition, and how deeply they affect our day-to-day lives. But recently? I didn’t just learn these lessons—I lived them. And I had the honor of walking other women through these same shifts too.
Here’s what has stood out the most:
✨ Sugar impacts your hormones and gut more than you think.
Even "healthy" amounts of sugar can trigger inflammation, mess with blood sugar balance, and disrupt the delicate gut-hormone connection. Once I started paying attention to how sugar was affecting my energy, cravings, and mood—I couldn’t unsee it.
✨ What you eat during each phase of your cycle matters.
Your body has different needs during each phase of your menstrual cycle. Learning how to eat in sync with those shifts—like boosting iron during your period or healthy fats during the luteal phase—can be a game-changer for energy, mood, and hormone balance.
✨ Sleep affects everything.
Not getting enough rest doesn’t just make you tired—it impacts your hunger signals, hormone production, blood sugar regulation, and emotional stability. Prioritizing sleep became one of the most powerful tools for supporting my body.
✨ High cholesterol isn’t just about fat.
It’s often a sign of deeper imbalances—like blood sugar issues, inflammation, or hormone dysfunction. We’ve been taught to fear cholesterol, but the full picture is more nuanced than just cutting out butter.
✨ Postpartum hormones are wild—but manageable.
That season can feel unpredictable, emotional, and exhausting. But it doesn’t have to feel hopeless. With the right support—nutritionally and emotionally—your body can rebalance. You can feel like yourself again.
These are the reasons I created my hormone-supportive recipe book. I wanted to take the guesswork out of what to eat and how to nourish your body through all its changes—whether you’re cycling, postpartum, or just trying to feel more like you again.
If you're ready to start feeling more balanced, energized, and supported in your health journey, this guide is for you. No stress, no complicated tracking—just real food that helps you feel good.
💛 Because you deserve to feel supported—not overwhelmed—by your wellness.
Grab my recipe book here and get started today!
This recipe supports heart health with omega-3s and healthy fats from salmon, which reduce inflammation, lower blood pressure, and improve cholesterol. It also boosts bone health with Vitamin D and magnesium to strengthen bones and aid calcium absorption. Plus, lemon provides vitamin C for immune support, and B vitamins help boost immunity and energy.
Ingredients:
- 1/2 cup Basmati Rice (dry, rinsed)
- 1 cup Water
- 1/2 tsp Sea Salt (divided)
- 12 ozs Salmon Fillet (skin on)
- 1/2 tsp Oregano
- 1/2 Lemon (medium, juiced)
- 1/2 Cucumber (large, sliced)
Instructions:
- Add the rice, water, and half the salt to a pan and bring to a boil. Boil for two to three minutes, or until approximately half of the water has evaporated.
- Reduce the heat to medium-low. Season the salmon fillet with the remaining salt and oregano and place it on the rice. Cover the pan with a lid and cook for 15 minutes or until the rice and salmon are cooked through.
- Remove from the heat, drizzle with lemon juice, and top with cucumber slices. Divide evenly between plates and enjoy!
Let’s get one thing out of the way: rest is productive.
Yep, I said it. Even if the world around you is still shouting about hustle culture, “no days off,” and showing up 24/7... your body is saying something completely different, especially during the second half of your cycle.
If you’ve found yourself feeling more tired, craving cozy foods, less motivated to crush your to-do list, and longing for quiet mornings... it’s not because you’re lazy or uncommitted.
💛 It’s because your body is doing a lot behind the scenes.
The luteal and menstrual phases of your cycle are naturally slower seasons for your body. Progesterone rises and falls, inflammation can increase, and your energy dips are completely normal—not something to fight against.
For years, I pushed through. I’d ignore the signals and keep doing everything at full speed… until I hit a wall and burned out—again. But once I started learning about cycle syncing and truly listening to my body? Everything shifted.
I stopped fighting my natural rhythm and started honoring it. I gave myself more rest when I needed it, and what do you know? I felt more grounded, more steady, and even more productive during the phases when my energy naturally rose again.
Resting isn’t about giving up. It’s about giving your body what it actually needs—so it can keep showing up for you in all the right ways.
🌿 So if your body’s been asking for rest lately, give it some.
Snuggle up with a good book. Eat the warm soup. Let yourself sleep in. That’s not falling behind—it’s a beautiful, necessary part of the cycle.
Want to dive deeper into syncing your life and meals with your cycle? I’ve got a free guide to help you get started. Just click here and I’ll send it your way.
This recipe is packed with fiber from asparagus and cannellini beans, supporting digestion, blood sugar, and cholesterol. It’s also rich in vitamins A, C, K, iron, and calcium—thanks to the veggies, beans, and lemon. Plus, heart-healthy fats from olive oil and tahini help boost good cholesterol and lower the bad.
Instructions:
- 2 cups Asparagus (trimmed)
- 1 tsp Extra Virgin Olive Oil
- Sea Salt & Black Pepper (to taste)
- 3 tbsps Tahini
- 4 ozs Roasted Red Peppers
- 1 tbsp Tomato Paste
- 1/2 Lemon (medium, juiced, plus extra for garnish)
- 1 Garlic (clove)
- 2 1/2 cups Cannellini Beans (cooked)
- 2 tbsps Parsley (chopped)
Ingredients:
- Preheat the air fryer to 400ºF (205ºC). Place the asparagus in the basket, drizzle with oil, and season with salt and pepper. Cook for five to six minutes, or until tender.
- Meanwhile, add the tahini, roasted red pepper, tomato paste, lemon juice, garlic, salt, and pepper to a blender. Blend until smooth, adding a splash of water to thin if needed.
- Transfer the mixture to a pot with the beans and bring to a simmer. Simmer for five minutes or until heated through, stirring occasionally.
- Divide the beans and asparagus evenly between plates. Top with parsley and serve with lemon wedges. Enjoy!
2 servings
