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
You know that feeling when you’re totally drained, but you still have to mom, work, and keep up with life? So you reach for the caffeine, maybe a sweet treat, and push through. Again. And again.
But here’s the thing: your body isn’t just tired. It’s waving red flags at you.
📍 Fatigue. Brain fog. Cravings. Bloating.
These aren’t random symptoms. They’re your hormones trying to get your attention.
Your hormones are the behind-the-scenes bosses of your body. They control your energy levels, mood, metabolism, digestion—basically all the things. And when they’re depleted (hi, stress, sleepless nights, skipping meals), your body goes into survival mode.
The problem? Most of us aren’t actually recharging. We’re just plugging in for 5 seconds with a coffee or sugary snack and calling it good. But that’s like trying to run a marathon on a phone with 1% battery. Not gonna cut it.
📌 Here’s how to actually recharge your hormones:
✔️ Start your day with protein.
Skipping breakfast or reaching for a carb-heavy muffin only leads to a blood sugar crash by 10 a.m. A solid protein-packed breakfast helps stabilize your energy, reduce cravings, and keep your hormones happy.
✔️ Support your stress with magnesium and B vitamins.
These nutrients are like hugs for your nervous system. They help your body cope with stress, support sleep, and calm inflammation—basically, they’re essential when you’re feeling frazzled.
✔️ Swap the extra coffee for more water.
Caffeine in overdrive = adrenal burnout. And when your adrenals are struggling, everything feels harder. Start by adding one extra glass of water before that second cup of coffee. Small shifts make a big impact.
✔️ Cycle-sync your meals.
Your body has different needs depending on where you are in your cycle. Fueling intentionally with the right nutrients during each phase can improve your energy, reduce PMS, and support overall hormone balance.
📚 Scientific fact: A study in Nutrients found that chronic stress and poor diet directly contribute to adrenal fatigue—causing energy crashes, mood swings, and hormonal imbalances. So no, it’s not all in your head. And no, more coffee isn’t the answer.
💬 Ready to feel more like yourself again? Grab my go-to recipe book full of hormone-loving meals.
You don’t have to run on empty. Let’s get you recharged—for real. 💛
This recipe is packed with plant-based protein, thanks to the tofu and chickpeas, which are key for supporting muscle repair, hormone production, and overall growth. Quinoa and chickpeas also deliver a hearty dose of fiber to aid digestion, stabilize blood sugar levels, and help you feel fuller, longer. On top of that, it’s rich in essential vitamins and minerals like Vitamin A, Vitamin C, Calcium, and Iron—nutrients that play a big role in keeping your immune system strong, your bones healthy, and your body energized.
Ingredients:
- 1 1/3 cups Quinoa (dry, rinsed)
- 1/3 cup All Natural Peanut Butter (runny)
- 3 tbsps Tamari
- 1 tbsp Sriracha
- 1/3 cup Water
- 2 tbsps Lime Juice
- Sea Salt & Black Pepper (to taste)
- 1 1/2 lbs Tofu (extra-firm, pressed, cubed)
- 1 1/2 cups Chickpeas (cooked)
- 2 tbsps Extra Virgin Olive Oil (divided)
- 1 tsp Chili Powder
- 2 cups Broccoli (cut into florets)
Instructions:
- Cook the quinoa according to the package directions. Meanwhile, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a jar, combine the peanut butter, tamari, sriracha, water, and lime juice. Shake to combine and season with salt and pepper. Set aside.
- In a large bowl, add the tofu and gently toss with 1/4 of the peanut sauce. Spread the tofu out evenly on the baking sheet.
- In the same bowl, add the chickpeas and drizzle with half the oil, chili powder, salt, and pepper. Place on the prepared baking sheet. Add the broccoli to the same bowl and toss with the remaining oil, salt, and pepper. Place on the prepared baking sheet.
- Transfer the baking sheet to the oven and bake for 25 minutes, flipping the tofu and tossing the chickpeas and broccoli halfway. Divide the cooked quinoa, tofu, chickpeas, and broccoli evenly into bowls and serve with the remaining peanut sauce. Enjoy!
