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!
This vibrant, layered salad is not only bursting with bold, zesty Thai flavors, but it's also a win for your gut and hormone health. Packed with fiber-rich veggies like cabbage and carrots to support digestion, and topped with a creamy, hormone-supportive peanut dressing full of healthy fats to help balance blood sugar and keep your energy steady. Add in a quality protein like grilled chicken or edamame, and you've got a nourishing, on-the-go meal that feeds your body and your hormones. Bonus: fermented ingredients like a splash of rice vinegar or a side of kimchi can give your gut a little extra love.
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 without sugar added - read those labels!
- 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!
This recipe isn’t just tasty; it’s packed with ingredients that love your body back. The healthy fats from tahini and hemp seeds support heart health by helping manage cholesterol levels, while the oats add fiber for an extra heart-friendly boost. It also delivers key minerals like calcium, phosphorus, and magnesium from oats and tahini, which are essential for keeping your bones strong and healthy. And when it comes to energy and metabolism? The B-vitamins in the oats and hemp seeds, along with a solid dose of protein, help fuel your body and support everything from daily energy to tissue repair. So yes, this snack checks all the boxes—nourishing, satisfying, and totally hormone-supportive.
Ingredients:
- 1 1/2 cups Oats (rolled)
- 1/4 cup Unsweetened Shredded Coconut
- 2 tbsps Hemp Seeds
- 1/4 tsp Sea Salt
- 1/2 cup Tahini
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
Instructions:
- Add the oats, shredded coconut, hemp seeds, and salt to a food processor. Blend until it starts to combine and form small, crumbly pieces.
- Add the tahini, maple syrup, and vanilla and blend again until the mixture is combined.
- Use a 1-inch (2.5 cm) cookie scoop or a teaspoon to scoop out the mixture and roll it into balls. Continue until all of the mixture has been used.
- Chill in the fridge for 15 minutes to allow them to set. Enjoy!
This recipe is a win for your hormones + gut because it's packed with protein (thanks to the protein powder + almond butter), which helps your body build hormones, repair tissues, and keep your energy steady.
Strawberries have fiber and antioxidants to keep your digestion happy and your blood sugar balanced—two big wins for hormone health. Plus, the antioxidants in berries help your cells handle stress (especially helpful when estrogen levels are low).
You’ll also get a dose of Vitamin C, calcium, and iron to support your immune system, bones, and oxygen flow.
Ingredients:
- 1/4 cup Vanilla Protein Powder
- 1 1/2 cups Unsweetened Coconut Yogurt
- 1 cup Strawberries (chopped, divided)
- 1 tbsp Almond Butter (divided)
Instructions:
- Mix the protein powder into the coconut yogurt.
- Place half the coconut yogurt in a glass jar or bowl. Top with half the strawberries and half the almond butter. Add the remaining coconut yogurt, strawberries, and almond butter. Enjoy!
Carrots are a superstar during the follicular phase, not just because they’re crunchy and satisfying when you're craving something fresh, but because they help support estrogen balance. Right after your period, estrogen starts rising, boosting your energy, mood, and focus. But too much estrogen (or not clearing it properly) can lead to bloating, breakouts, and PMS later on. Carrots contain unique fibers that bind to excess estrogen in the digestive tract, helping your body eliminate it more efficiently; think of them as little hormone helpers sweeping things out! A study in Nutrition and Cancer (1991) found that fiber, like that in raw carrots, supports estrogen elimination, which may help prevent estrogen dominance symptoms.
For an easy way to support your hormones, try eating raw carrots a few times a week—like in a simple carrot salad with apple cider vinegar and olive oil to keep things flowing smoothly, both literally and hormonally.
Ingredients
- 12 Carrot (medium, washed)
- 2 tbsps Extra Virgin Olive Oil
- Sea Salt & Black Pepper (to taste)
- 2 stalks Green Onion (chopped)
- 1/3 cup Cilantro (chopped)
- 3 tbsps Fresh Dill (chopped)
- 1/2 Lime (juiced)
Instructions
- Preheat the grill to medium-high heat. Coat the carrots in oil, salt, and pepper.
- Place the carrots on the grill. Cook for 12 to 14 minutes until slightly charred and fork tender, rotating every few minutes.
- Plate the grilled carrots and top with green onion, cilantro, dill, and lime juice. Divide evenly between plates and enjoy!
