Hormone Friendly Starter Kit Dinners


Shredded chicken + Peppers, onions, tomato and taco seasoning


Ingredients (serving = 1 1/2 cups)

1 lb Ground beef, chicken, or turkey

1 Medium yellow onion

1 T coconut oil

1 Red pepper

1 T Chili powder

1 t Basil, oregano, garlic powder, onion powder

1 Dash of cayenne and cinnamon


Saute vegetables in coconut oil just until soft, set aside. Brown ground beef then add the sauteed veggies and spices. Cook for 5 minutes more, then eat over greens or by itself. Top will sliced avocado (optional and not shown).

Turkey Meatballs + Greens


Ingredients (serves 4)

1 lb. Sausage of your choice. (I use the already seasond, mild, pork Italian sausage from our butcher)

1 lb. Ground beef

1 bunch Kale with stems removed and chopped finely in a food processor

1/2 Red onion finely diced (I use a quarter onion depending on the size)

1/4 t nutmeg

Black pepper to taste

Dressing: 1/4 C Apple cider vinegar, 1 T Dijon mustard, 1/2 t Salt, Pepper to taste, 1t Pure maple syrup, 5 T Olive oil


Preheat oven to 375, mix all ingredients together with your hands. Form into golf ball sized meatballs.  Fry the meatballs in a large skillet in coconut oil until all sides are browned.  Move the meatballs into a glass baking dish, cover tightly with tin foil and finish in the oven for 20 minutes. Serve over greens.

Salmon Filet + Spaghetti Squash


Ingredients (serves 2)

2 tablespoons tamarin or coconut aminos

4 tablespoons olive oil, divided

2 teaspoons honey

1 teaspoon sesame oil

2 (4-5 ounce) wild-caught salmon fillets

2 or 3 leeks, trimmed, cut in half vertically and cleaned

4 ounces bok choy, chopped

½ teaspoon salt

roasted spaghetti squash strands

toasted sesame seeds


Mix tamari, 2 tablespoons olive oil, honey and sesame oil in a small bowl. Put salmon fillets in a ziploc bag and pour marinade over.

Let sit for 15 minutes. Preheat the oven to 375 degrees.

Toss bok choy with 1 tablespoon olive oil and ¼ teaspoon salt, then rub leeks with remaining 1 tablespoon olive oil and ¼ teaspoon salt. Put onto a oiled sheetpan, and place salmon on top of the vegetables. Bake for about 10-2 minutes, or until salmon flakes.

Drizzle with a bit more olive oil, sesame seeds, and dash of salt.

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