This nut + chocolate mix is especially supportive during the luteal phase, when progesterone and blood sugar need extra care. Pistachios and walnuts provide healthy fats, B6, omega-3s, and magnesium to support hormone balance and reduce inflammation, while a touch of maple syrup helps keep cortisol steady. It’s a nourishing way to satisfy cravings while actually supporting your cycle.
Ingredients:
- 1 cup Pistachios
- 1 1/4 cups Walnuts
- 3 tbsps Maple Syrup
- 1/2 tsp Vanilla Extract
- 1 tsp Cardamom
- 1/2 cup Dark Chocolate Chips
- 1/2 tsp Coconut Oil
- 1/4 tsp Sea Salt (flaky)
Instructions:
- Preheat the oven to 350ºF (180ºC) and line a loaf pan with parchment paper.
- In a medium-sized bowl, combine the pistachios, walnuts, maple syrup, vanilla, and cardamom. Mix well.
- Add the nut mixture to the prepared loaf pan, pressing down with a spatula. Transfer to the oven and bake for 25 minutes, until lightly toasted.
- Let the mixture cool completely in the pan, ideally one hour, before removing. Break into clusters.
- Line a small baking sheet (or large plate) with parchment paper.
- Melt the chocolate and coconut oil in a saucepan on low or in the microwave for 30-second intervals.
- Dip each cluster into the melted chocolate, garnish with salt, and place on the prepared baking sheet. Transfer to the fridge for 10 to 15 minutes or until the chocolate has set. Enjoy!
10 servings
This is a perfect make ahead lunch option. It's packed with protein and delicious. I've definitely edited a bit between forgetting quinoa or even left out the sweet potato - and it was still delicious and pretty easy too!
Ingredients:
- 1 Sweet Potato (medium, cubed)
- 2 tsps Avocado Oil
- Sea Salt & Black Pepper (to taste)
- 1/4 cup Quinoa (dry, rinsed)
- 1/4 cup Organic Peanut Butter
- 3 tbsps Water
- 2 tbsps Lime Juice
- 2 tbsps Tamari
- 1 cup Purple Cabbage (thinly sliced)
- 1/4 Cucumber (medium, diced)
- 1/3 cup Frozen Edamame (thawed)
- 1/2 cup Chickpeas (cooked)
- 1 Carrot (medium, peeled, grated)
Instructions:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Add the sweet potato to the baking sheet, drizzle with oil, and season with salt and pepper. Cook for 20 to 25 minutes or until fork tender.
- Meanwhile, cook the quinoa according to the package directions.
- Add the peanut butter, water, lime juice, and tamari to a small bowl or jar. Whisk or shake the jar until well combined.
- Layer the ingredients in a mason jar in the following order: peanut dressing, cabbage, quinoa, sweet potato, cucumber, edamame, chickpeas, and carrot. When ready to eat, shake well and dump into a bowl. Enjoy!
2 servings
This crispy cabbage is one of those surprisingly good recipes you don’t expect to love… and then you’re standing at the pan picking at it before it even hits the table. The cabbage gets golden and crunchy in the oven, then it’s tossed in a creamy almond-sesame dressing that’s nutty, savory, and just a little tangy. It’s simple, cozy, and the kind of veggie side that actually feels satisfying — perfect for busy nights when you want something easy but still really, really good.
Ingredients:
- 2 tbsps Almond Butter (runny)
- 1 tsp Apple Cider Vinegar
- 1 tsp Sesame Oil
- 1/4 tsp Garlic Powder
- 1 tbsp Water
- Sea Salt & Black Pepper (to taste)
- 8 cups Savoy Cabbage (shredded)
- 2 tbsps Extra Virgin Olive Oil
- 1 tbsp Sesame Seeds
Instructions:
- In a small bowl, mix together the almond butter, apple cider vinegar, sesame oil, garlic powder, water, salt, and pepper. Set aside.
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Add the cabbage to the baking sheet and add the olive oil, salt, and pepper. Toss to combine, then spread it out in an even layer.
- Cook for 15 to 20 minutes or until the cabbage has browned and is crispy.
- Transfer to a serving bowl and pour the dressing all over. Toss to combine. Top with sesame seeds and divide evenly onto plates. Enjoy!
4 servings
This is one of those dinners I make when I want something real but don’t have the energy for complicated. The chicken gets golden, then turns sticky and citrusy in the pan while the sauce thickens (aka it smells amazing and everyone suddenly appears in the kitchen). I throw together a simple romaine salad, slice the chicken on top, add everything bagel seasoning, and call it a win. It’s light but filling, gluten-free, and feels like a reset after a long, chaotic day.
Ingredients:
- 1 tbsp Extra Virgin Olive Oil (divided)
- 5 ozs Chicken Breast (boneless, skinless)
- Sea Salt & Black Pepper (to taste)
- 1/2 cup Orange Juice
- 1 tbsp Tamari
- 2 tsps Raw Honey
- 1/3 Lemon (medium, juiced)
- 3 leaves Romaine (medium, chopped)
- 1 tbsp Everything Bagel Seasoning
Instructions:
- Heat half of the oil in a pan over medium-high heat. Season the chicken on both sides with salt and pepper. Add it to the pan and cook for five minutes until golden brown, flipping halfway through.
- Meanwhile, in a bowl, whisk together the orange juice, tamari, honey, salt, and pepper. Add the mixture to the pan and cover with a lid. Cook on medium-low heat for 12 to 15 minutes or until the sauce has thickened and the chicken is cooked through, flipping halfway.
- In a separate bowl, whisk together the remaining oil, lemon juice, salt, and pepper. Add the romaine and toss well.
- Transfer the salad to a plate. Slice the chicken and place it on top of the salad. Sprinkle with everything bagel seasoning and enjoy!
1 serving
This recipe is packed with plant-based goodness thanks to organic edamame and organic peanut butter, giving your body the protein it needs to feel satisfied and supported. The purple cabbage and carrots add a boost of antioxidants to help fight everyday stress in the body, while the fiber from brown rice, edamame, and veggies supports digestion and keeps blood sugar more stable. I loved the idea of matchstick carrots here, but honestly - if you can’t find them or just need to use the regular long carrots you already have at home, go for it. Real life cooking always wins.
Ingredients:
- 1/2 cup Brown Rice (dry, rinsed)
- 1/4 cup All Natural Organic Peanut Butter
- 2 tbsps Tamari
- 2 tbsps Water
- 1 tsp Maple Syrup
- 1 1/2 cups Frozen Organic Edamame (thawed)
- 1 1/2 cups Purple Cabbage (shredded)
- 1 cup Matchstick Carrots
- Sea Salt & Black Pepper (to taste)
Instructions:
- Cook the rice according to the package directions. Set aside.
- Whisk together the peanut butter, tamari, water, and maple syrup.
- Divide the cooked rice, edamame, cabbage, and carrots evenly into bowls. Top with the peanut sauce.
- Season with salt and pepper and enjoy!
2 servings
