During ovulation, luteinizing hormone (LH) increases and triggers the release of a mature egg from the ovary, making it available for fertilization.
Prioritize these nutrients:
- Zinc: This mineral is crucial in cell division and hormone regulation. Zinc-rich foods like oysters, beef, pumpkin seeds, and chickpeas help support healthy eggs.
- Folate: Folate is essential for DNA synthesis and repair, which is important for proper egg development. Good sources include legumes, leafy greens, and fortified cereals.
- Omega-3 fatty acids: Healthy fats support ovulation by helping to regulate hormones and lower inflammation. Find them in fatty fish, walnuts, and flax seeds.
- Antioxidants: Antioxidants reduce oxidative stress that can damage eggs and impair fertility. Eat colorful fruits and vegetables to gather antioxidants and protect egg health and hormonal balance.
- Vitamin D: Vitamin D promotes hormonal balance and overall reproductive health. The ovaries house vitamin D receptors, and getting enough can improve fertility and ovarian health. Get vitamin D from sunlight, fatty fish, egg yolks, fortified foods, and supplements when necessary.
Warm Quinoa and Roasted Veggie Salad with Tuna
This nutrient-packed dish combines protein-rich quinoa, omega-3-loaded tuna, and vibrant roasted veggies to support hormone balance and energy levels. The mix of fiber, healthy fats, and lean protein keeps you feeling satisfied while nourishing your body for peak fertility and vitality.
Ingredients:
- 1 Red Bell Pepper (medium, sliced)
- 1/4 head Cauliflower (large, chopped into florets)
- 1 cup Red Onion (sliced)
- 1/4 cup Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1/2 cup Quinoa (uncooked)
- 1 can Tuna (drained)
- 2 tbsps Walnuts (toasted, chopped)
- 1/2 Lemon (medium, juiced)
- 2 tbsps Parsley (finely chopped)
Instructions:
- Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
- Add the bell peppers, cauliflower, and red onions to the baking sheet. Toss with half the oil and season with salt and pepper. Bake for 15 to 20 minutes or until tender.
- Cook the quinoa according to the package directions. Set aside in a large bowl.
- Add the tuna, walnuts, lemon juice, parsley, and the remaining oil to the quinoa. Season with salt and pepper and mix well.
- Add the cooked vegetables to the quinoa and toss gently. Divide evenly between plates and enjoy!
Thinking about ginger always takes me back to the time I accidentally chomped down on a fresh piece while savoring a delicious noodle dish. It was like, WOHHH, what is this intensity?! 😂 That moment was unforgettable, but it also sparked my curiosity about this fiery little root and what it can do for the body—especially the gut.
Not only is ginger an awesome herb to toss into dishes (hellooo, stir-fries, teas, and soups), but it’s also a secret weapon for gut health. Hubby and I like to keep ginger essential oil on hand because, let’s be real, sometimes we forget to grab fresh ginger at the store, or it’s just one of those days when we want to keep things simple.
The beauty of ginger, whether fresh or in oil form, lies in its active compounds like gingerol and shogaol. These powerhouses are known for their anti-inflammatory and antioxidant properties, making them a fantastic ally in reducing gut inflammation. If your digestive system has been feeling a little off, ginger might just be the warm, spicy hug it needs.
And get this—studies show that ginger can help speed up stomach emptying. What does that mean for you? Less bloating, less discomfort, and more of that “I feel good” energy after meals. It’s like giving your digestive system a helping hand so it doesn’t have to work overtime.
This is one of those simple, natural remedies I swear by, and I’m always eager to share tips like this because gut health is so connected to how we feel physically, mentally, and emotionally. In fact, I’m hosting a workshop soon where we’ll dive into simple, effective ways to set yourself up for a healthy, thriving 2025. From gut-friendly foods to mindset shifts, we’re covering it all.
If you’ve ever wondered how small changes—like adding a little ginger to your routine—can lead to big shifts in your well-being!
Need a quick, protein-packed lunch that’s fresh, delicious, and easy to prep? This Mason Jar Salmon Salad is the perfect grab-and-go meal! Layers of flaky salmon, crisp veggies, and a tangy dressing come together in a jar for a flavorful, nourishing lunch that stays fresh until you're ready to eat. Just shake it up and enjoy!
Ingredients
- 1/4 tsp Sea Salt (divided)
- 5 ozs Salmon Fillet
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon Juice
- 1/2 tsp Dijon Mustard
- 1/2 Cucumber (sliced)
- 4 leaves Romaine (chopped)
Instructions
- Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add sea salt to the salmon and bake for 10 to 12 minutes or until cooked through and flaky. Once cooled, flake into pieces with a fork.
- In the mason jar, whisk together the extra virgin olive oil, lemon juice, mustard and remaining sea salt. Add the cucumber, salmon and the romaine. Seal with a lid.
- When ready to eat, shake well and dump into a bowl. Enjoy!
During your period, estrogen and progesterone levels drop, and your body sheds the uterine lining. Supporting yourself with the right nutrients can help replenish stores and ease symptoms:
- Iron: Replenish lost iron with foods like lean meats, beans, lentils, and spinach to prevent fatigue.
- Magnesium: Helps relax muscles and reduce cramps. Found in leafy greens, dark chocolate, edamame, and pumpkin seeds.
- Vitamin C: Enhances iron absorption. Try pairings like Brussels sprouts with chicken or kale with beef.
- B Vitamins: Support mood and energy, especially B6. Get them from eggs, whole grains, and poultry.
- Omega-3s: Reduce inflammation and ease cramps. Found in fatty fish, chia seeds, flax seeds, and walnuts.
Nourishing your body during this phase can make a big difference in how you feel! 💛
Ingredients:
- 1 cup Brown Rice (dry, rinsed)
- 1 lb Extra Lean Ground Beef
- 2 tbsps Italian Seasoning
- Sea Salt & Black Pepper (to taste)
- 2 cups Cherry Tomatoes
- 4 cups Baby Spinach
- 3 stalks Green Onion (chopped)
- 1/4 cup Extra Virgin Olive Oil (divided)
- 1/4 cup Lemon Juice
Instructions:
- Cook the rice according to the package directions. While the rice is cooking, heat a non-stick pan over medium heat.
- Add the ground beef, breaking it up as it cooks. Season with the Italian dressing. Cook for seven to eight minutes or until cooked through.
- To assemble, evenly divide the rice, beef, tomatoes, spinach, and onion into bowls. Drizzle the oil and lemon juice onto each bowl. Season with salt and pepper. Enjoy!
***Recipe includes ground beef from a local farm and in fact we use something called 'body builders blend' which is a blend of organ meats with ground beef - there are a lot of health benefits to this and you can't taste that it's not just regular ground beef!
This is a hearty, flavorful dish that brings together the natural sweetness of roasted sweet potatoes with the savory richness of tender beef and crisp cabbage. This comforting meal is a perfect balance of textures and flavors; earthy, sweet, and savory all in one. Whether you're looking for a quick weeknight dinner or a satisfying weekend meal, this dish is sure to please everyone!
Ingredients
- 2 Sweet Potato (medium, cut into 1/2 inch rounds)
- 2 tbsps Extra Virgin Olive Oil
- 1 tsp Sea Salt (divided)
- 1 lb Extra Lean Ground Beef (from the farm or you can use ground chicken, turkey or even tofu!)
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tbsp Coconut Aminos
- 3 cups Green Cabbage (shredded)
- 1 Lime (juiced)
- 1/2 cup Cilantro (chopped)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the sweet potato rounds onto the baking sheet and drizzle the oil all over. Season with half of the salt and toss to combine. Spread out into an even layer. Bake for 20 to 25 minutes or until browned and cooked through, flipping halfway through.
- While the potatoes are in the oven, heat a large pan over medium heat. Add the beef, breaking it up as it cooks. Season with the remaining salt, garlic powder and onion powder. Stir in the coconut aminos.
- Cook the beef for seven to eight minutes or until cooked through. Stir in the cabbage and cook for another three to four minutes or until the cabbage is cooked to your liking.
- Divide the cooked sweet potato evenly between bowls or plates. Top with the beef and cabbage mixture. Drizzle lime juice and top with cilantro. Enjoy!
Notes:
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately two cups.
- Additional Toppings: Top with avocado.
- Short on Time: Use a pre-chopped coleslaw mix instead of cabbage.
- No Ground Beef: Use ground turkey or ground chicken instead.
