Lemon Pesto Peach Pizza

When life gives you lemons… make pesto and throw it on a peachy pizza! Sweet, savory, and just a little extra – kind of like me. Healthy fats, fiber, and antioxidants to support balanced blood sugar, lower inflammation & happy hormones. Summer cycle syncing never tasted so good.

Ingredients:

  • 1 ball of store-bought pizza dough

  • 2–3 tbsp Trader Joe’s Lemon Pesto

  • 1 ripe peach, thinly sliced

  • ½ cup sweet peppers, sliced (mini bell peppers work great)

  • ¾ cup Italian blend shredded cheese

  • Balsamic glaze, for drizzling

  • Olive oil (for brushing the crust)

  • Optional: chili flakes or fresh basil for garnish

Instructions:

  1. Preheat oven to 475°F (or according to dough package instructions).

  2. Roll out the dough on a lightly floured surface to your desired thickness.

  3. Place on a parchment-lined baking sheet or pizza stone.

  4. Brush edges of dough with a little olive oil.

  5. Spread the lemon pesto evenly over the dough base.

  6. Top with peach slices and sweet peppers, then sprinkle with the Italian cheese blend.

  7. Bake for 10–14 minutes, or until the crust is golden and cheese is bubbly.

  8. Remove from oven and drizzle with balsamic glaze.

  9. Add a sprinkle of chili flakes or fresh basil if desired.

Serve warm, and enjoy your zesty-sweet summer pizza moment!

Mexican Pizza

When taco night and pizza night couldn’t decide who was hotter… I’m back at it with another crazy fusion!

Made a Mexican pizza stacked with protein, fiber, and flavor — because cravings deserve to be fulfilled

Ingredients (serves 4):

  • 1 lb lean ground beef

  • 1 tsp taco seasoning (or mix of chili powder, cumin, paprika, garlic powder)

  • 1 cup black beans, rinsed and drained

  • 1/2 cup corn kernels

  • 1 cup shredded Mexican blend cheese

  • 4 flour or corn tortillas

  • Optional: enchilada sauce or salsa for base (2–4 tbsp)

  • Toppings: diced tomatoes, green onions, avocado, jalapeños, Greek yogurt or sour cream

Directions:

  1. Preheat oven to 400°F

  2. Brown ground beef in a skillet over medium heat. Drain excess fat, add taco seasoning + a splash of water. Simmer for 2–3 min.

  3. Stir in black beans and corn. Cook for another 2 minutes.

  4. On a baking sheet, lay out 2 tortillas. Add a thin layer of salsa or enchilada sauce, then spoon the beef mixture evenly on top. Sprinkle with cheese.

  5. Top each with another tortilla, more cheese, and bake for 10–12 minutes, until crispy and golden.

  6. Slice and top with avocado, tomatoes, green onion, and a dollop of Greek yogurt or sour cream.


Cycle-Syncing Benefits

  • Ground beef = rich in iron and zinc → great during the menstrual or luteal phase

  • Black beans + corn = fiber, folate, and plant-based protein

  • Cheese + yogurt = calcium and fat for mood and hormone support

  • Add avocado for healthy fats and magnesium to ease PMS symptoms


Easy Bisque Pasta

The lobster bisque from Trader Joe’s is so delicious! But how can we make it better? Use it as a sauce for a seafood pasta!

1 container TJ lobster bisque

1 box 16oz pasta (I used barilla high protein)

1 bag 16oz shrimp

1 small onion

Grated Parmesan cheese

Cook the onions then the shrimp (season both as desired). Add cooked pasta to that pan. Add the bisque. Add cheese and heat until it thickens! Yields 4 servings. Optional cherry tomatoes or basil on top!

This meal is ideal during your period since it’s high protein and high in iron! Helps replenish the body after blood loss. Also rich in omega-3 which can ease PMS symptoms!

Bison Burgers

During my period week I’ve really been trying to up my iron intake to help with my low energy.

I made a switch to bison burgers and they are so good! (So much so I forgot to take a photo of my food LOL)

Bison is also a leaner protein that beef so great for muscle repair post workouts!

Added sautéed spinach for iron & vitamin C and sweet potato fries for a hormone friendly complex carb side.

got these burgers at Sprouts and popped in the air fryer with the sweet

Egg Bites

Ingredients (makes ~12 cups):

  • 1 cup diced cooked potato

  • 6–8 fully cooked meatballs, chopped

  • 8 large eggs

  • ¼ cup milk

  • ⅓ cup shredded cheese

  • Salt & pepper to taste

  • Optional: chopped spinach, bell peppers, or green onions for added nutrients

Directions:

  1. Preheat oven to 375°F and grease a 12-cup muffin tin or use silicone liners.

  2. Divide the potatoes evenly among the muffin cups.

  3. Add a few pieces of meatball to each cup.

  4. In a bowl, whisk together the eggs, milk, salt, and pepper.

  5. Pour the egg mixture over the potatoes & meatballs in each cup, filling about ¾ full.

  6. Top with cheese and optional veggies if desired.

  7. Bake for 18–22 minutes or until set and golden.

  8. Let cool slightly before removing. Store in fridge for 4–5 days or freeze for grab-and-go meals.

Why They’re Great

  • Eggs = protein, healthy fats & choline (supports brain & hormone function)

  • Meatballs = additional protein + iron, great during luteal and menstrual phases

  • Potatoes = complex carbs to fuel energy & support blood sugar stability

Supports Your Cycle

  • Ideal for luteal phase or menstrual phase when cravings and fatigue hit

  • Portable protein = helps prevent energy crashes and keeps you fuller longer