So Good I Almost Gatekept

I'm not kidding... these recipes are unreal

On The Menu This Week

• Blueberry Cobbler Chia Seed Pudding

• Luteal Phase Sweet Potato Brownies

• Kimchi Crispy Rice Steak Bowl

You guys…

When I tell you these recipes hit it out of the park, I almost didn’t want to give them away for free. But here we are. 🤍

This week’s recipes are all about fueling the luteal phase! The 1-2 weeks before your period where your body is working overtime and honestly just needs a little extra love. These dishes are designed to nourish you from the inside out and hopefully set you up for a lighter, easier period.

And when it comes to my body, the more intentional I am about what I eat in this phase, the better my period always seems to be.

So this week we’re leaning on some of the most powerful luteal phase ingredients out there:

• Cacao / Dark Chocolate The ultimate luteal phase ingredient. Packed with magnesium (the #1 mineral your body craves before your period), boosts serotonin, and satisfies the chocolate cravings.

• Chia Seeds Omega-3 powerhouse that fights the inflammation and cramping that spikes pre-period. Also high in magnesium and fiber to keep blood sugar and digestion stable when both tend to go haywire.

• Sweet Potato The best complex carb for luteal. High in B6 (directly supports progesterone production), magnesium, and slow-burning carbs that prevent the blood sugar crashes that make mood swings so much worse.

• Red Meat (Flank Steak) Your iron and zinc levels drop right before your period, red meat is one of the most bioavailable sources of both! Also supports energy when luteal fatigue hits hard.

• Avocado Healthy fats that support progesterone production, potassium that reduces bloating, and B vitamins for mood and energy. Basically a hormone superfood.

If you guys make any of these, send me your recreations!! 🫶

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1. Blueberry Cobbler Chia Seed Pudding

You’ll Need:

Chia Pudding Base:

• 1 1/2 cups coconut milk or almond milk

• 1/2 cup Coconut yogurt

• 1/3 cup chia seeds

• 1 tsp vanilla

• 1 tbsp maple syrup

• pinch cinnamon

• pinch sea salt

Blueberry Cobbler Layer:

• 1 1/2 cups blueberries

• squeeze of lemon juice

• 1 tsp maple syrup

• pinch cinnamon

• pinch sea salt

Cobbler Crumble:

• 1/2 cup oats

• 2 tbsp almond flour

• 1 tbsp coconut oil or butter

• cinnamon

• pinch salt

• drizzle maple syrup

How to Make It:

1. Make the Chia Pudding. In a bowl or jar, whisk together: coconut milk, coconut yogurt, chia seeds, vanilla, maple syrup, cinnamon, salt.

2. Let sit 5 minutes, stir again so the chia doesn’t clump, then refrigerate overnight (or at least 4 hours).

3. Make the Blueberry Layer. Add blueberries, lemon juice, maple syrup, cinnamon, and salt to a saucepan over medium heat. Cook for about 5–7 minutes, stirring occasionally, until the blueberries burst and become jammy. Let cool slightly.

4. Make the Cobbler Crumble: Mix together the oats, almond flour, coconut oil, maple syrup, cinnamon, and salt. Add to a pan over medium heat and toast for 5–8 minutes, stirring continuously, until golden and crispy.

5. Layer: Chia pudding, then blueberry cobbler filling. Top with crumble and enjoy!

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2. Luteal Phase Sweet Potato Brownies

You’ll Need:

• 1 cup mashed roasted sweet potato

• 1/2 cup almond butter

• 1/4 cup maple syrup

• 2 eggs

• 1 tsp vanilla

• 1/3 cup cacao powder

• 1/2 cup almond flour

• 1 tsp cinnamon

• 1/2 tsp baking soda

• pinch sea salt

• 1/3 cup dark chocolate chunks

• optional: 1 tbsp flaxseed for extra hormone support

How to Make It:

1. Preheat oven to 350°F.

2. Mix sweet potato, almond butter, maple syrup, eggs, and vanilla until smooth.

3. Stir in cacao, almond flour, cinnamon, baking soda, salt, and flax.

4. Fold in chocolate chunks.

5. Pour into a parchment-lined loaf pan or 8x8 dish.

6. Top with flaky salt if you’re feeling fancy.

7. Bake 22–28 minutes until the center is just set.

8. Let cool before slicing (important because they get super fudgy).

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3. Kimchi Crispy Rice Steak Salad

You’ll Need:

Sticky Sesame Steak

• 1 lb flank steak

• 2 tbsp coconut aminos or soy sauce

• 1 tbsp sesame oil

• 1 tbsp honey

• 3 garlic cloves, minced

• 1 tsp grated ginger

• black pepper

• optional: pinch red pepper flakes

Kimchi Crispy Rice

• 2 cups cooked jasmine rice (preferably day old)

• 1/2 cup chopped kimchi

• 1 tbsp kimchi juice

• 1 tbsp sesame oil

Ginger-Sesame Dressing

• 2 tbsp olive oil

• 1 tbsp sesame oil

• 2 tbsp rice vinegar

• 1 tbsp coconut aminos or soy sauce

• juice of 1 lime

• 1 tsp honey

• 1 garlic clove, grated

• 1 tsp grated ginger

Bowl Toppings

• 1 avocado, sliced

• 1 cup shelled edamame

• 1 Persian cucumber, thinly sliced

• 1/4 cup cilantro leaves

• 2 tbsp fresh mint or Thai basil, torn

• 2 tbsp fresh dill

• 1–2 tbsp sesame seeds

• flaky salt to finish

Directions:

1. Preheat oven to 400°F.

2. Whisk together coconut aminos, sesame oil, honey, garlic, ginger, and black pepper, then marinate the flank steak for at least 20 minutes.

3. While the steak is marinating, mix cooked jasmine rice with chopped kimchi, kimchi juice, and sesame oil, then press into a baking sheet and bake for 25-35 minutes until crispy and golden on the bottom. Stir it around and cook another 5 minutes until it's crispy enough.

4. Heat a pan over high heat and cook steak for 3–4 minutes per side for medium rare, let rest 5–10 minutes, then slice thinly against the grain.

5. Stir together all of the ginger-sesame sauce ingredients.

6. Assemble bowls with kimchi crispy rice, sliced steak, avocado, edamame, cucumber, cilantro, mint or Thai basil, then top with sesame seeds, ginger-sesame dressing, chili crisp, and flaky salt.

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Trust me, you’re going to love it!

xx Amanda