31 Cozy Fall PCOS Recipes That Are Anti-Inflammatory and Seasonal

Fall PCOS recipes bring warm seasonal flavor to balanced eating without making meals feel restrictive.

Comforting breakfasts, hearty soups, filling dinners, and lighter desserts feature pumpkin, apples, cinnamon, squash, lean protein, fiber, and healthy fats.

Every recipe focuses on steady energy, fewer cravings, and satisfying portions while keeping preparation simple. Fall meal planning can feel easier, tastier, and more supportive of PCOS goals.

1. Roasted Butternut Squash Soup with Turmeric

This soup tastes like fall in a bowl. The natural sweetness of roasted squash pairs with warm turmeric and a touch of ginger for a soup that soothes and nourishes. It is smooth, creamy without any dairy, and full of fiber and antioxidants.

Ingredients

4 cups butternut squash, cubed
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon fresh ginger, grated
3 cups low sodium vegetable broth
1/2 cup coconut milk
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees.
Toss squash with olive oil and roast for 25 minutes until soft.
In a large pot, sauté onion and garlic until fragrant.
Add turmeric and ginger and stir for one minute.
Add roasted squash and broth, then simmer for 15 minutes.
Blend until smooth and stir in coconut milk.
Season with salt and pepper before serving.

Nutrient	Amount per serving
Calories	210
Protein	3g
Carbs	28g
Fat	10g
Fiber	6g

For Recipe: Roasted Butternut Squash Soup with Turmeric

2. Cinnamon Spiced Pumpkin Oatmeal

This breakfast bowl feels like dessert but works hard for your body. Pumpkin puree adds fiber and vitamin A, while cinnamon helps support healthy blood sugar. It is warm, filling, and ready in minutes.

Ingredients

1 cup rolled oats
1 cup unsweetened almond milk
1/2 cup pumpkin puree
1 teaspoon cinnamon
1 tablespoon almond butter
1 tablespoon chia seeds
Pinch of nutmeg

Instructions

Combine oats and almond milk in a pot over medium heat.
Stir in pumpkin puree and cinnamon.
Cook for 5 minutes, stirring often, until thick.
Remove from heat and stir in almond butter and chia seeds.
Top with a pinch of nutmeg and serve warm.

Nutrient	Amount per serving
Calories	320
Protein	9g
Carbs	42g
Fat	13g
Fiber	9g

For Recipe: Cinnamon Spiced Pumpkin Oatmeal

3. Maple Roasted Brussels Sprouts with Pecans

Crispy edges, a touch of maple sweetness, and crunchy pecans make this side dish a fall favorite. Brussels sprouts are packed with fiber and support healthy digestion, making them a smart choice for balanced blood sugar.

Ingredients

4 cups Brussels sprouts, halved
2 tablespoons olive oil
1 tablespoon pure maple syrup
1/4 cup pecans, chopped
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees.
Toss Brussels sprouts with olive oil, salt, and pepper.
Roast for 20 minutes, stirring halfway through.
Drizzle with maple syrup and add pecans.
Roast for 5 more minutes and serve warm.

Nutrient	Amount per serving
Calories	180
Protein	4g
Carbs	15g
Fat	12g
Fiber	5g

For Recipe: Maple Roasted Brussels Sprouts with Pecans

4. Ginger Turmeric Lentil Stew

This hearty stew warms you from the inside out. Lentils bring plant-based protein and fiber, while ginger and turmeric add anti-inflammatory power. One pot, simple steps, big flavor.

Ingredients

1 cup red lentils, rinsed
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
4 cups vegetable broth
1 cup chopped spinach

Instructions

Heat olive oil and sauté onion, carrots, and garlic until soft.
Stir in ginger and turmeric and cook for one minute.
Add lentils and broth, then bring to a boil.
Reduce heat and simmer for 20 minutes until lentils are tender.
Stir in spinach and cook for 2 more minutes.
Season to taste and serve hot.

Nutrient	Amount per serving
Calories	260
Protein	15g
Carbs	38g
Fat	6g
Fiber	10g

For Recipe: Ginger Turmeric Lentil Stew

5. Baked Salmon with Rosemary and Sweet Potato

Omega-3 fats from salmon meet the warm sweetness of roasted sweet potato in this simple sheet pan dinner. Rosemary adds a fragrant, savory note that makes this dish feel special without extra effort.

Ingredients

2 salmon fillets
2 sweet potatoes, cubed
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 lemon, sliced
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees.
Toss sweet potatoes with half the olive oil and roast for 15 minutes.
Push potatoes aside and add salmon to the pan.
Brush salmon with remaining oil and top with rosemary and lemon slices.
Bake for 12 to 15 minutes until salmon flakes easily.
Season with salt and pepper before serving.

Nutrient	Amount per serving
Calories	390
Protein	28g
Carbs	30g
Fat	17g
Fiber	5g

For Recipe: Baked Salmon with Rosemary and Sweet Potato

6. Ancient Grain Harvest Bowl

This bowl brings together nutty quinoa, roasted vegetables, and a tahini dressing for a filling lunch that supports steady energy. It is colorful, satisfying, and easy to prep ahead for the week.

Ingredients

1 cup cooked quinoa
1 cup roasted butternut squash
1 cup roasted broccoli
1/4 cup pumpkin seeds
2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon water

Instructions

Arrange quinoa, squash, and broccoli in a bowl.
Top with pumpkin seeds.
Whisk tahini, lemon juice, and water together.
Drizzle dressing over the bowl and serve.

Nutrient	Amount per serving
Calories	410
Protein	13g
Carbs	45g
Fat	20g
Fiber	9g

For Recipe: Ancient Grain Harvest Bowl

7. Slow Cooker Chicken and Wild Rice Soup

Let your slow cooker do the work with this cozy, protein-rich soup. Wild rice adds a chewy texture and earthy flavor, while chicken keeps you full and satisfied through the afternoon.

Ingredients

2 chicken breasts
1 cup wild rice
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
6 cups chicken broth
1 teaspoon thyme
Salt and pepper to taste

Instructions

Add all ingredients to a slow cooker.
Cook on low for 6 hours or high for 3 hours.
Remove chicken, shred it, and return it to the pot.
Stir well and season to taste before serving.

Nutrient	Amount per serving
Calories	280
Protein	24g
Carbs	26g
Fat	6g
Fiber	3g

For Recipe: Slow Cooker Chicken and Wild Rice Soup

8. Spiced Chickpea and Kale Stew

Chickpeas and kale come together in a warm spiced tomato base. This stew is rich in fiber, iron, and plant-based protein, making it a smart choice for a balanced fall dinner.

Ingredients

2 cans chickpeas, drained
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1 can diced tomatoes
2 cups chopped kale
2 cups vegetable broth

Instructions

Heat olive oil and sauté onion and garlic until soft.
Stir in cumin and smoked paprika and cook for one minute.
Add chickpeas, tomatoes, and broth, then simmer for 15 minutes.
Stir in kale and cook until wilted.
Season to taste and serve warm.

Nutrient	Amount per serving
Calories	290
Protein	12g
Carbs	42g
Fat	8g
Fiber	11g

For Recipe: Spiced Chickpea and Kale Stew

9. Roasted Cauliflower and Turmeric Rice

Cauliflower gets roasted until golden and served over fragrant turmeric rice. This dish is light yet filling, with warm spice notes that make it feel like a fall staple.

Ingredients

1 head cauliflower, cut into florets
2 tablespoons olive oil
1 cup brown rice
2 cups water
1 teaspoon ground turmeric
1/2 teaspoon cumin
Salt and pepper to taste

Instructions

Preheat the oven to 425 degrees.
Toss cauliflower with half the olive oil and roast for 25 minutes.
Cook rice with water, turmeric, and cumin according to package directions.
Fluff rice and drizzle with remaining olive oil.
Serve roasted cauliflower over the rice.

Nutrient	Amount per serving
Calories	260
Protein	7g
Carbs	40g
Fat	9g
Fiber	6g

For Recipe: Roasted Cauliflower and Turmeric Rice

10. Warm Quinoa Apple Breakfast Bowl

Sliced apples, warm quinoa, and a hint of cinnamon come together for a breakfast that feels cozy and keeps you full. Quinoa adds protein that oatmeal alone does not offer.

Ingredients

1 cup cooked quinoa
1 apple, diced
1 teaspoon cinnamon
1/4 cup walnuts, chopped
1 tablespoon almond butter
1/2 cup unsweetened almond milk

Instructions

Warm quinoa and almond milk in a small pot.
Stir in cinnamon and diced apple.
Cook for 3 minutes until apples soften slightly.
Top with walnuts and a drizzle of almond butter.

Nutrient	Amount per serving
Calories	340
Protein	10g
Carbs	38g
Fat	16g
Fiber	7g

For Recipe: Warm Quinoa Apple Breakfast Bowl

11. Pumpkin Spice Chia Pudding

This make-ahead breakfast or snack sets overnight in the fridge. Chia seeds bring fiber and omega-3 fats, while pumpkin and warm spices give it a true fall flavor.

Ingredients

1/4 cup chia seeds
1 cup unsweetened almond milk
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 tablespoon maple syrup

Instructions

Whisk all ingredients together in a jar.
Cover and refrigerate for at least 4 hours or overnight.
Stir well before serving.

Nutrient	Amount per serving
Calories	220
Protein	6g
Carbs	24g
Fat	11g
Fiber	10g

For Recipe: Pumpkin Spice Chia Pudding

12. Turkey and Vegetable Chili

This lean, protein-packed chili is loaded with vegetables and warm spices. It is a great make-ahead meal that tastes even better the next day.

Ingredients

1 pound ground turkey
1 onion, chopped
1 bell pepper, diced
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon cumin
1 can diced tomatoes
1 can black beans, drained
1 cup vegetable broth

Instructions

Brown turkey in a large pot, then add onion, pepper, and garlic.
Cook until vegetables soften.
Stir in chili powder and cumin.
Add tomatoes, beans, and broth, then simmer for 25 minutes.
Season to taste and serve warm.

Nutrient	Amount per serving
Calories	310
Protein	27g
Carbs	26g
Fat	10g
Fiber	8g

For Recipe: Turkey and Vegetable Chili

13. Roasted Beet and Walnut Salad

Earthy roasted beets, crunchy walnuts, and creamy goat cheese come together over greens for a salad that feels special enough for a fall gathering.

Ingredients

3 beets, roasted and sliced
4 cups mixed greens
1/4 cup walnuts, chopped
2 tablespoons goat cheese, crumbled
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Instructions

Arrange greens on a plate and top with sliced beets.
Sprinkle with walnuts and goat cheese.
Whisk olive oil and balsamic vinegar together.
Drizzle dressing over the salad and serve.

Nutrient	Amount per serving
Calories	240
Protein	6g
Carbs	16g
Fat	17g
Fiber	5g

For Recipe:Roasted Beet and Walnut Salad

14. Anti-Inflammatory Golden Milk Latte

Warm, spiced, and comforting, this golden milk latte is a soothing drink for chilly fall evenings. Turmeric and black pepper work together to support the body, while cinnamon adds cozy flavor.

Ingredients

1 cup unsweetened almond milk
1/2 teaspoon ground turmeric
1/4 teaspoon cinnamon
Pinch of black pepper
Pinch of ground ginger
1 teaspoon honey

Instructions

Warm almond milk in a small pot over medium heat.
Whisk in turmeric, cinnamon, black pepper, and ginger.
Simmer for 3 minutes, whisking often.
Stir in honey and pour into a mug.

Nutrient	Amount per serving
Calories	60
Protein	1g
Carbs	9g
Fat	2g
Fiber	1g

For Recipe: Anti-Inflammatory Golden Milk Latte

15. Baked Acorn Squash with Cinnamon and Walnuts

Halved acorn squash is filled with a warm cinnamon-walnut topping in this simple side dish. It looks impressive but takes very little effort to prepare.

Ingredients

1 acorn squash, halved and seeded
1 tablespoon olive oil
1 teaspoon cinnamon
2 tablespoons walnuts, chopped
1 tablespoon maple syrup

Instructions

Preheat the oven to 400 degrees.
Brush squash halves with olive oil and place cut side up on a tray.
Roast for 35 minutes until tender.
Top with cinnamon, walnuts, and maple syrup before serving.

Nutrient	Amount per serving
Calories	190
Protein	3g
Carbs	28g
Fat	9g
Fiber	5g

For Recipe: Baked Acorn Squash with Cinnamon and Walnuts

16. Zucchini and White Bean Soup

Light but filling, this soup blends tender zucchini with creamy white beans and fresh herbs. It is a gentle, easy to digest option for busy fall days.

Ingredients

2 zucchini, chopped
1 can white beans, drained
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
1 teaspoon dried basil

Instructions

Heat olive oil and sauté onion and garlic until soft.
Add zucchini and cook for 5 minutes.
Stir in beans, broth, and basil, then simmer for 15 minutes.
Blend part of the soup for a creamier texture if desired.
Season to taste and serve warm.

Nutrient	Amount per serving
Calories	210
Protein	10g
Carbs	30g
Fat	6g
Fiber	9g

For Recipe: Zucchini and White Bean Soup

17. Cinnamon Baked Pears with Greek Yogurt

Soft baked pears with warm cinnamon make a simple, elegant dessert or snack. Greek yogurt adds protein and a creamy finish that balances the natural sweetness of the fruit.

Ingredients

2 pears, halved and cored
1 teaspoon cinnamon
1 tablespoon honey
1 cup plain Greek yogurt
2 tablespoons chopped pecans

Instructions

Preheat the oven to 375 degrees.
Place pear halves cut side up on a baking tray.
Sprinkle with cinnamon and drizzle with honey.
Bake for 20 minutes until soft.
Top with Greek yogurt and pecans before serving.

Nutrient	Amount per serving
Calories	230
Protein	10g
Carbs	33g
Fat	7g
Fiber	5g

For Recipe: Cinnamon Baked Pears with Greek Yogurt

18. Turmeric Roasted Chicken Thighs

Juicy chicken thighs get rubbed with a warm turmeric spice blend and roasted until crispy. This simple main dish pairs well with almost any fall vegetable side.

Ingredients

4 bone in chicken thighs
1 tablespoon olive oil
1 teaspoon ground turmeric
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste

Instructions

Preheat the oven to 425 degrees.
Pat chicken dry and rub with olive oil and spices.
Place on a baking tray skin side up.
Roast for 35 to 40 minutes until cooked through and crispy.
Rest for 5 minutes before serving.

Nutrient	Amount per serving
Calories	320
Protein	26g
Carbs	2g
Fat	22g
Fiber	0g

For Recipe: Turmeric Roasted Chicken Thighs

19. Sweet Potato and Black Bean Chili

This vegetarian chili gets its heartiness from sweet potatoes and black beans. It is naturally sweet, spicy, and packed with fiber to help keep blood sugar steady.

Ingredients

2 sweet potatoes, cubed
1 can black beans, drained
1 onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon cumin
1 can diced tomatoes
2 cups vegetable broth

Instructions

Sauté onion and garlic in a large pot until soft.
Add sweet potatoes and cook for 5 minutes.
Stir in chili powder and cumin.
Add beans, tomatoes, and broth, then simmer for 25 minutes until potatoes are tender.
Season to taste and serve warm.

Nutrient	Amount per serving
Calories	280
Protein	10g
Carbs	48g
Fat	4g
Fiber	12g

For Recipe: Sweet Potato and Black Bean Chili

20. Ginger Carrot Soup

Sweet carrots and warming ginger blend into a smooth, comforting soup. It is naturally low in calories and rich in beta carotene, making it a light yet satisfying fall meal.

Ingredients

6 carrots, chopped
1 tablespoon olive oil
1 onion, chopped
1 tablespoon fresh ginger, grated
4 cups vegetable broth
Salt and pepper to taste

Instructions

Heat olive oil and sauté onion until soft.
Add carrots and ginger and cook for 3 minutes.
Pour in broth and simmer for 20 minutes until carrots are tender.
Blend until smooth and season to taste.

Nutrient	Amount per serving
Calories	130
Protein	2g
Carbs	18g
Fat	5g
Fiber	4g

For Recipe: Ginger Carrot Soup

21. Baked Salmon Cakes with Dill

These crispy baked salmon cakes bring together lean protein and fresh herbs in a dish that works for lunch or dinner. Dill adds a bright, fresh contrast to the rich salmon.

Ingredients

2 cans salmon, drained
1/4 cup almond flour
1 egg
1 tablespoon fresh dill, chopped
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees.
Combine all ingredients in a bowl and mix well.
Form into small patties and place on a lined tray.
Bake for 18 to 20 minutes, flipping once, until golden.

Nutrient	Amount per serving
Calories	220
Protein	24g
Carbs	3g
Fat	12g
Fiber	1g

For Recipe: Baked Salmon Cakes With Dill

22. Spiced Pumpkin Pancakes

These fluffy pancakes bring pumpkin spice flavor to your weekend breakfast without a sugar crash. Made with almond flour, they offer more protein and fiber than traditional pancakes.

Ingredients

1 cup almond flour
2 eggs
1/2 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice

Instructions

Whisk all ingredients together in a bowl until smooth.
Heat a lightly oiled pan over medium heat.
Pour small circles of batter onto the pan.
Cook for 2 to 3 minutes per side until golden.
Serve warm.

Nutrient	Amount per serving
Calories	290
Protein	13g
Carbs	14g
Fat	21g
Fiber	6g

For Recipe: Spiced Pumpkin Pancakes

23. Roasted Root Vegetable Medley

Carrots, parsnips, and turnips roast together with olive oil and herbs for a simple, colorful side dish. This medley brings natural sweetness and fiber to any fall dinner.

Ingredients

2 carrots, chopped
2 parsnips, chopped
1 turnip, chopped
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Preheat the oven to 425 degrees.
Toss vegetables with olive oil, thyme, salt, and pepper.
Spread on a baking tray in a single layer.
Roast for 30 minutes, stirring halfway through, until tender.

Nutrient	Amount per serving
Calories	150
Protein	2g
Carbs	22g
Fat	7g
Fiber	5g

For Recipe: Roasted Root Vegetable Medley

24. Lentil and Spinach Curry

This warm, fragrant curry combines protein-rich lentils with iron-rich spinach. Curry spices add anti-inflammatory support while keeping the dish simple to prepare.

Ingredients

1 cup red lentils, rinsed
1 tablespoon coconut oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon curry powder
1 can coconut milk
2 cups vegetable broth
2 cups chopped spinach

Instructions

Heat coconut oil and sauté onion and garlic until soft.
Stir in curry powder and cook for one minute.
Add lentils, coconut milk, and broth, then simmer for 20 minutes.
Stir in spinach and cook until wilted.
Season to taste and serve warm.

Nutrient	Amount per serving
Calories	340
Protein	14g
Carbs	32g
Fat	18g
Fiber	9g

For Recipe: Lentil and Spinach Curry

25. Cinnamon Almond Flour Muffins

These low sugar muffins make a great grab-and-go breakfast or snack. Almond flour keeps them moist and protein-rich, while cinnamon gives them cozy fall flavor.

Ingredients

2 cups almond flour
3 eggs
1/4 cup melted coconut oil
1 teaspoon cinnamon
1/2 teaspoon baking soda
2 tablespoons maple syrup

Instructions

Preheat the oven to 350 degrees and line a muffin tin.
Whisk all ingredients together until smooth.
Divide batter evenly among muffin cups.
Bake for 18 to 20 minutes until a toothpick comes out clean.
Cool before serving.

Nutrient	Amount per serving
Calories	210
Protein	8g
Carbs	7g
Fat	17g
Fiber	3g

For Recipe: Cinnamon Almond Flour Muffins

26. Butternut Squash and Chickpea Curry

Creamy coconut milk, sweet butternut squash, and hearty chickpeas simmer together in warm curry spices. This dish is filling, plant-based, and full of fall flavor.

Ingredients

3 cups butternut squash, cubed
1 can chickpeas, drained
1 tablespoon coconut oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon curry powder
1 can coconut milk
1 cup vegetable broth

Instructions

Heat coconut oil and sauté onion and garlic until soft.
Stir in curry powder and cook for one minute.
Add squash, chickpeas, coconut milk, and broth.
Simmer for 25 minutes until squash is tender.
Season to taste and serve warm.

Nutrient	Amount per serving
Calories	380
Protein	11g
Carbs	40g
Fat	20g
Fiber	10g

For Recipe: Butternut Squash and Chickpea Curry

27. Turmeric Cauliflower Soup

This creamy soup uses cauliflower as its base instead of heavy cream or potatoes. Turmeric gives it a golden color and warm flavor, while keeping the dish light and gentle on digestion.

Ingredients

1 head cauliflower, chopped
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground turmeric
4 cups vegetable broth
Salt and pepper to taste

Instructions

Heat olive oil and sauté onion and garlic until soft.
Add cauliflower and turmeric and cook for 3 minutes.
Pour in broth and simmer for 20 minutes until cauliflower is soft.
Blend until smooth and season to taste.

Nutrient	Amount per serving
Calories	140
Protein	4g
Carbs	14g
Fat	8g
Fiber	5g

For Recipe: Turmeric Cauliflower Soup

28. Warm Farro Salad with Roasted Vegetables

Chewy farro and roasted fall vegetables come together with a light lemon dressing. This salad works well warm or at room temperature, making it a great meal prep option.

Ingredients

1 cup cooked farro
1 cup roasted squash
1 cup roasted Brussels sprouts
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Combine farro, squash, and Brussels sprouts in a bowl.
Whisk olive oil and lemon juice together.
Drizzle dressing over the salad and toss well.
Season with salt and pepper and serve.

Nutrient	Amount per serving
Calories	310
Protein	8g
Carbs	42g
Fat	13g
Fiber	8g

For Recipe: Warm Farro Salad with Roasted Vegetables

29. Baked Apples with Walnuts and Cinnamon

Warm baked apples filled with walnuts and cinnamon make a comforting dessert or snack that satisfies a sweet craving without added sugar overload.

Ingredients

2 apples, cored
2 tablespoons walnuts, chopped
1 teaspoon cinnamon
1 tablespoon maple syrup
1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 375 degrees.
Mix walnuts, cinnamon, maple syrup, and vanilla in a small bowl.
Fill each apple with the walnut mixture.
Place apples in a baking dish and bake for 30 minutes until soft.

Nutrient	Amount per serving
Calories	180
Protein	2g
Carbs	30g
Fat	7g
Fiber	5g

For Recipe: Baked Apples with Walnuts and Cinnamon

30. Mushroom and Wild Rice Soup

Earthy mushrooms and chewy wild rice make this soup feel rich and satisfying, even without cream. It is a gentle, grounding meal for cool fall evenings.

Ingredients

2 cups mushrooms, sliced
1 cup wild rice
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
6 cups vegetable broth
1 teaspoon thyme

Instructions

Heat olive oil and sauté onion, garlic, and mushrooms until soft.
Add wild rice, broth, and thyme.
Simmer for 40 minutes until rice is tender.
Season to taste and serve warm.

Nutrient	Amount per serving
Calories	200
Protein	7g
Carbs	32g
Fat	5g
Fiber	4g

For Recipe: Mushroom and Wild Rice Soup

31. Spiced Pumpkin Seed Trail Mix

This crunchy trail mix makes a great on-the-go snack. Pumpkin seeds are rich in magnesium and zinc, both of which help support hormone balance.

Ingredients

1 cup raw pumpkin seeds
1/2 cup walnuts
1/2 cup unsweetened dried cranberries
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon olive oil

Instructions

Preheat the oven to 325 degrees.
Toss pumpkin seeds and walnuts with olive oil, cinnamon, and ginger.
Spread on a baking tray and roast for 12 minutes, stirring once.
Cool completely, then mix in dried cranberries.
Store in an airtight container.

Nutrient	Amount per serving
Calories	190
Protein	6g
Carbs	12g
Fat	14g
Fiber	3g

For Recipe: Spiced Pumpkin Seed Trail Mix