20 Healthy PCOS Recipes for Balancing Hormones

Struggling with PCOS and looking for delicious ways to balance your hormones? You’re in the right place! We’ve rounded up 20 healthy, hormone-friendly recipes that are as tasty as they are nourishing. From quick dinners to comforting meals, these dishes are designed to support your wellness journey without sacrificing flavor. Dive in and discover your new favorite go-to meals that love your body back!

Quinoa and Vegetable Stir-Fry

Looking for a quick, nutritious meal that doesn’t skimp on flavor? This Quinoa and Vegetable Stir-Fry is your answer, packed with colorful veggies and protein-rich quinoa for a satisfying dish.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add red bell pepper, broccoli, and carrot. Stir-fry for 5 minutes until vegetables are tender-crisp.
3. Add minced garlic to the skillet and stir-fry for 1 minute until fragrant.
4. Stir in the cooked quinoa, soy sauce, sesame oil, salt, and black pepper. Cook for another 2 minutes, stirring constantly, until everything is well combined and heated through.

The magic of this dish lies in the contrast between the fluffy quinoa and the crisp-tender vegetables, all brought together with a savory soy and sesame glaze.

Tip: For an extra protein boost, toss in some cooked chickpeas or diced tofu with the vegetables.

Grilled Salmon with Avocado Salsa

Grilled Salmon with Avocado Salsa is a vibrant, flavor-packed dish that brings together the richness of salmon with the fresh, creamy texture of avocado salsa. Perfect for a summer dinner that feels both indulgent and refreshing.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 avocados, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush the salmon fillets with 1 tbsp olive oil and season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
3. Grill the salmon for 4-5 minutes per side, or until the fish flakes easily with a fork.
4. While the salmon grills, combine the diced avocados, 1/2 red onion, 1 jalapeño, 1/4 cup cilantro, 2 tbsp lime juice, and 1/2 tsp salt in a bowl. Gently mix to combine.
5. Serve the grilled salmon topped with the avocado salsa.

The contrast between the smoky, tender salmon and the bright, chunky avocado salsa creates a dish that’s as beautiful to look at as it is to eat.

Tip: For an extra smoky flavor, try using a cedar plank when grilling the salmon.

Spinach and Mushroom Omelette

Start your morning with a fluffy and flavorful Spinach and Mushroom Omelette, packed with nutritious greens and earthy mushrooms for a satisfying breakfast.

Ingredients

• 2 large eggs
• 1/4 cup fresh spinach, chopped
• 1/4 cup mushrooms, sliced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp shredded cheddar cheese

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Add mushrooms and sauté for 2-3 minutes until they start to soften.
2. Add spinach to the skillet and cook for another minute until wilted. Remove the vegetables from the skillet and set aside.
3. In a bowl, whisk eggs with salt and black pepper until well combined.
4. Pour the egg mixture into the same skillet, swirling to evenly coat the bottom. Cook for 2 minutes without stirring, until the edges start to set.
5. Sprinkle the cooked vegetables and cheddar cheese over one half of the omelette. Fold the other half over the filling and cook for another minute until the cheese melts.
6. Slide the omelette onto a plate and serve warm.

The secret to this omelette’s rich flavor is the sautéed mushrooms and spinach, which add a depth of taste that’s hard to resist. The melted cheddar cheese brings it all together for a creamy finish.

Tip: For an extra fluffy omelette, add a splash of milk to the eggs before whisking.

Lentil and Sweet Potato Curry

Warm up your kitchen with this hearty Lentil and Sweet Potato Curry, a perfect blend of spices and sweetness that’s sure to comfort any soul.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 large sweet potato, peeled and cubed
• 1 cup dried green lentils, rinsed
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper, cooking for another minute until fragrant.
3. Add the sweet potato and lentils, stirring to coat them in the spices.
4. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
5. Add the coconut milk and continue to simmer, uncovered, for another 10 minutes or until the lentils and sweet potato are tender.
6. Season with salt to taste and garnish with fresh cilantro before serving.

The magic of this curry lies in the creamy coconut milk melding with the earthy lentils and sweet potatoes, creating a dish that’s both nourishing and indulgent.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for a minute before adding it to the dish.

Chia Seed Pudding with Berries

Wake up to a creamy, dreamy chia seed pudding that’s as nutritious as it is delicious, topped with a burst of fresh berries for that perfect morning kickstart.

Ingredients

• 1/4 cup chia seeds
• 1 cup almond milk (or any milk of choice)
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tbsp sliced almonds (for garnish)

Instructions

1. In a medium bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight, until the mixture has thickened to a pudding-like consistency.
3. Once set, give the pudding a good stir to break up any clumps.
4. Divide the pudding into two serving bowls and top each with 1/2 cup of mixed berries.
5. Sprinkle sliced almonds on top for a crunchy contrast.

The magic of chia seeds lies in their ability to create a pudding that’s effortlessly silky and satisfying, with the berries adding a fresh, tangy pop that wakes up your taste buds.

Tip: For an extra flavor boost, let the berries macerate with a little maple syrup before topping your pudding.

Turkey and Kale Stuffed Peppers

These Turkey and Kale Stuffed Peppers are a hearty, healthy twist on a classic, packing a punch of flavor and nutrition in every bite.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground turkey
• 2 cups kale, finely chopped
• 1 cup cooked quinoa
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add ground turkey to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
4. Stir in kale, cooked quinoa, salt, black pepper, and oregano. Cook for another 2 minutes until kale is slightly wilted.
5. Remove skillet from heat and stir in marinara sauce. Spoon the mixture evenly into the bell peppers.
6. Sprinkle mozzarella cheese on top of each pepper. Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and slightly golden.

The combination of tender turkey, nutritious kale, and creamy mozzarella creates a satisfying meal that’s as beautiful as it is delicious.

Tip: For an extra crunch, sprinkle some breadcrumbs over the cheese before the final bake.

Zucchini Noodles with Pesto

Light, fresh, and bursting with flavor, these Zucchini Noodles with Pesto are a quick and healthy twist on traditional pasta that’s perfect for any night of the week.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a food processor, combine the basil, Parmesan cheese, pine nuts, and garlic cloves. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the extra-virgin olive oil until the pesto is smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. In a large skillet over medium heat, add the zucchini noodles and cook for 2-3 minutes, just until they begin to soften.
4. Remove the skillet from heat and toss the zucchini noodles with the pesto until evenly coated.

The magic of this dish lies in the vibrant, herby pesto clinging to each tender strand of zucchini, offering a guilt-free pasta experience that’s as satisfying as it is nutritious.

Tip: For an extra crunch, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the food processor.

Almond Flour Pancakes

Start your morning with these fluffy, grain-free Almond Flour Pancakes that are as nutritious as they are delicious. Perfect for a quick breakfast or a leisurely weekend brunch.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, melted

Instructions

1. In a large bowl, whisk together 1 1/2 cups almond flour, 2 tablespoons coconut sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
2. In another bowl, beat 3 large eggs, then stir in 1/4 cup almond milk and 1 teaspoon vanilla extract.
3. Combine the wet ingredients with the dry ingredients, stirring until just mixed. Fold in 2 tablespoons melted coconut oil.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil. Pour 1/4 cup batter for each pancake, cooking for 2-3 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.

These pancakes stand out for their rich, nutty flavor and tender texture, making them a satisfying gluten-free option that doesn’t compromise on taste.

Tip: For extra fluffiness, let the batter sit for 5 minutes before cooking to allow the almond flour to absorb the liquids.

Roasted Brussels Sprouts with Balsamic Glaze

Transform humble Brussels sprouts into a caramelized, tangy side dish that steals the show with this simple recipe.

Ingredients

• 1.5 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring halfway through, until they’re golden and crispy on the edges.
4. While the sprouts roast, whisk together 2 tablespoons balsamic vinegar and 1 tablespoon honey in a small bowl.
5. Drizzle the balsamic glaze over the roasted Brussels sprouts and toss to coat. Serve immediately.

The magic of this dish lies in the contrast between the sprouts’ crispy edges and the sweet, tangy glaze that clings to every nook and cranny.

Tip: For an extra flavor boost, sprinkle with grated Parmesan cheese right before serving.

Chickpea and Spinach Stew

Warm up your evening with this hearty Chickpea and Spinach Stew, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
3. Add the chickpeas and diced tomatoes with their juices. Pour in 2 cups vegetable broth and bring to a simmer.
4. Let the stew simmer for 15 minutes, then stir in 4 cups fresh spinach until wilted. Season with salt and pepper to taste.

The magic of this stew lies in the smoky depth from the paprika and the freshness of the spinach, creating a balance that’s both bold and comforting.

Tip: For an extra creamy texture, mash a handful of chickpeas before adding them to the pot.

Baked Chicken with Lemon and Herbs

Nothing beats the simplicity and flavor of this Baked Chicken with Lemon and Herbs, a dish that’s as easy to make as it is delicious.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 lemon, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Place the chicken breasts in the dish and drizzle with 2 tablespoons olive oil, turning to coat.
3. Sprinkle the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons dried thyme, and 2 teaspoons dried rosemary, rubbing the seasonings into the meat.
4. Arrange the lemon slices over the chicken and sprinkle with 3 cloves minced garlic.
5. Pour 1/4 cup chicken broth around the chicken to keep it moist during baking.
6. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear.

The combination of zesty lemon and aromatic herbs creates a bright, flavorful crust that’s perfectly complemented by the juicy, tender chicken underneath.

Tip: For an extra burst of flavor, let the chicken marinate in the lemon and herb mixture for an hour before baking.

Cauliflower Rice Pilaf

Transform your side dish game with this light and flavorful Cauliflower Rice Pilaf, a perfect low-carb alternative that doesn’t skimp on taste.

Ingredients

• 1 large head cauliflower, riced (about 4 cups)
• 2 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp turmeric
• 1/4 cup sliced almonds
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3 minutes.
2. Stir in the garlic, salt, black pepper, and turmeric, cooking for another minute until fragrant.
3. Add the riced cauliflower to the skillet, stirring well to combine with the onion mixture. Cook for 5-7 minutes, until the cauliflower is tender but still has a bit of crunch.
4. Meanwhile, toast the sliced almonds in a dry pan over medium heat for 2-3 minutes, until golden and fragrant. Set aside.
5. Remove the skillet from heat and stir in the toasted almonds and fresh parsley.

The toasted almonds add a delightful crunch to this pilaf, making it a standout side that pairs beautifully with grilled meats or roasted vegetables.

Tip: For an extra flavor boost, try adding a squeeze of lemon juice or a sprinkle of grated Parmesan before serving.

Greek Yogurt with Nuts and Honey

Start your day with a creamy, crunchy, and sweet delight that’s as nutritious as it is delicious. This Greek Yogurt with Nuts and Honey is a simple yet satisfying treat that’ll keep you energized all morning.

Ingredients

• 1 cup Greek yogurt
• 2 tbsp honey
• 1/4 cup mixed nuts (almonds, walnuts, and pistachios), roughly chopped
• 1/2 tsp cinnamon

Instructions

1. Spoon the Greek yogurt into a serving bowl.
2. Drizzle the honey evenly over the yogurt.
3. Sprinkle the mixed nuts on top, ensuring they’re distributed evenly.
4. Finish by dusting the cinnamon over the nuts and yogurt.

The contrast between the creamy yogurt, crunchy nuts, and sweet honey creates a symphony of textures and flavors that’s hard to resist. It’s a perfect balance of protein, healthy fats, and natural sweetness.

Tip: For an extra touch of luxury, toast the nuts lightly before adding them to the yogurt. It’ll bring out their natural oils and deepen the flavors.

Beef and Broccoli Stir-Fry

Craving a quick and flavorful dinner? This Beef and Broccoli Stir-Fry is a weeknight hero, combining tender beef with crisp broccoli in a savory sauce.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1/2 cup water
• 1/2 tsp red pepper flakes
• 1 tsp sesame oil

Instructions

1. In a small bowl, whisk together soy sauce, brown sugar, cornstarch, water, and red pepper flakes. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add beef and cook until browned, about 2 minutes per side. Remove from skillet.
3. Add remaining 1 tbsp vegetable oil to the skillet. Stir in garlic and broccoli, cooking for 2 minutes until broccoli is bright green.
4. Return beef to the skillet. Pour sauce over the beef and broccoli, stirring to coat. Cook for another 2 minutes until sauce thickens.
5. Drizzle with sesame oil and serve hot over rice.

The magic of this dish lies in the quick sear of the beef, ensuring it stays juicy while the broccoli retains its crunch. Perfect for when you want something satisfying without spending hours in the kitchen.

Tip: For an extra kick, add a splash of sriracha to the sauce before cooking.

Spaghetti Squash with Tomato Sauce

Spaghetti squash with tomato sauce is a delightful twist on pasta night, offering a lighter, veggie-packed alternative that’s just as satisfying.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups tomato sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Grated Parmesan cheese, for serving

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the inside of each half with 1 tablespoon of olive oil, then sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper per half.
3. Place the squash halves cut-side down on a baking sheet. Bake for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
4. While the squash bakes, warm the tomato sauce in a small saucepan over medium heat. Stir in the garlic powder, dried basil, and dried oregano. Simmer for 5 minutes.
5. Once the squash is done, use a fork to scrape the flesh into strands. Divide the strands between plates, top with the warm tomato sauce, and sprinkle with Parmesan cheese.

The magic of this dish lies in the spaghetti squash’s natural ability to mimic pasta, creating a meal that’s both comforting and surprisingly light.

Tip: For an extra flavor boost, toast the squash seeds with a bit of olive oil and salt for a crunchy garnish.

Berry and Spinach Smoothie

Start your morning with a vibrant Berry and Spinach Smoothie that’s as nutritious as it is delicious, blending sweet and earthy flavors in every sip.

Ingredients

• 1 cup fresh spinach, tightly packed
• 1/2 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1 ripe banana
• 1/2 cup plain Greek yogurt
• 1/2 cup almond milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Instructions

1. In a blender, combine 1 cup fresh spinach, 1/2 cup frozen mixed berries, 1 ripe banana, 1/2 cup plain Greek yogurt, 1/2 cup almond milk, 1 tablespoon honey, and 1/2 teaspoon vanilla extract.
2. Blend on high speed for 45-60 seconds until the mixture is completely smooth and no spinach leaves remain visible.
3. Pour into a glass and enjoy immediately for the best texture and flavor.

The magic of this smoothie lies in its perfect balance of sweetness from the berries and banana, with a fresh kick from the spinach, making it a guilt-free treat any time of day.

Tip: For an extra protein boost, add a scoop of your favorite vanilla or unflavored protein powder before blending.

Eggplant and Lentil Bake

This Eggplant and Lentil Bake is a hearty, flavorful dish that brings together the earthiness of lentils with the creamy texture of eggplant, all under a golden, cheesy crust. Perfect for a cozy dinner that feels both nourishing and indulgent.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup dried green lentils, rinsed
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish with 1 tbsp of olive oil.
2. Arrange the eggplant slices in a single layer on a baking sheet. Brush with the remaining 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 15 minutes until slightly softened.
3. While the eggplant bakes, cook the lentils according to package instructions until tender. Drain any excess water.
4. In the prepared baking dish, layer half the eggplant slices, half the cooked lentils, and half the marinara sauce. Repeat the layers, then sprinkle the top with mozzarella, Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp oregano, and 1/2 tsp garlic powder.
5. Bake uncovered for 25 minutes, or until the cheese is bubbly and golden.

The magic of this dish lies in the layers—each bite offers a mix of creamy eggplant, hearty lentils, and rich, melted cheese. It’s a vegetarian main that even meat-lovers will crave.

Tip: For an extra crispy top, broil the bake for the last 2-3 minutes of cooking.

Coconut Flour Muffins

These Coconut Flour Muffins are a delightful, gluten-free option that don’t skimp on flavor or texture. Perfect for a quick breakfast or a sweet snack, they’re surprisingly easy to whip up!

Ingredients

• 1/2 cup coconut flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 4 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk

Instructions

1. Preheat your oven to 350°F and line a muffin tin with 6 liners.
2. In a large bowl, whisk together the coconut flour, salt, and baking soda.
3. In another bowl, beat the eggs, then mix in the melted coconut oil, honey, vanilla extract, and almond milk until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth.
5. Divide the batter evenly among the muffin liners, filling each about 3/4 full.
6. Bake for 20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

What sets these muffins apart is their moist, tender crumb and the subtle sweetness that pairs perfectly with your morning coffee. They’re a testament to how simple ingredients can create something truly special.

Tip: For an extra touch, sprinkle a little coconut flakes on top before baking for added texture and flavor.

Shrimp and Asparagus Stir-Fry

Looking for a quick, flavorful dinner that feels a bit fancy but is surprisingly simple? This Shrimp and Asparagus Stir-Fry is your answer, combining tender shrimp and crisp asparagus in a savory sauce that’s ready in minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes until pink. Remove and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the asparagus and cook for 3-4 minutes until bright green and slightly tender.
3. Add the minced garlic, soy sauce, honey, and red pepper flakes to the skillet. Stir well to combine and cook for another minute until the garlic is fragrant.
4. Return the shrimp to the skillet, tossing everything together to coat in the sauce. Cook for an additional minute to heat through.

The magic of this dish lies in the balance of sweet honey and spicy red pepper flakes, creating a sauce that’s irresistibly glossy and packed with flavor.

Tip: For an extra crunch, sprinkle with sesame seeds before serving.

Walnut and Flaxseed Bread

There’s something incredibly satisfying about baking your own bread, especially when it’s packed with nutritious walnuts and flaxseeds. This Walnut and Flaxseed Bread is not only wholesome but also has a delightful crunch and nutty flavor that makes it stand out.

Ingredients

• 1 cup warm water (110°F)
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon honey
• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup ground flaxseeds
• 1/2 cup chopped walnuts
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions

1. In a large bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until frothy.
2. Add whole wheat flour, all-purpose flour, ground flaxseeds, chopped walnuts, salt, and olive oil to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat your oven to 375°F. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan.
6. Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped.

The combination of walnuts and flaxseeds not only adds a wonderful texture but also boosts the nutritional profile of this bread, making it a perfect choice for a healthy breakfast or snack.

Tip: For an extra nutty flavor, toast the walnuts before adding them to the dough.

Conclusion

We hope this roundup of 20 Healthy PCOS Recipes inspires you to cook meals that not only taste great but also help in balancing your hormones. Each recipe is a step towards a healthier you. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for easy access. Happy cooking!