Hormones Balancing Foods

The Food we eat play a big role in hormone balance. Our hormones are made of amino acids from protein and fatty acids from fats. The better quality materials we use, the better quality hormones our body will create.

When it comes ti find the right macronutrients to balance hormone health quality of carbohydrates, protein and fat matters.

The “Right” macronutrient balance is a matter of what works best for each individual!

The level of activity, lifestyle, goals, health concerns all plays a role on what’s best on your plate. This is what I use as a guide with my meals and it doesn’t require calculations.

A general guideline is one portion of each group per meal for women and two for men. Again this can vary based on body size, activity levels, goals, genetics, and so forth.

It is all about what works for you!

Listen to your body.

Here are Some ideas: which one did you try? Remember this is a process of trial and error. Finding out what’s best for your body.

Plate 1: 2 fits non starchy vegetables, 1 palm protein, 1 thumb of healthy fats, 1 cupped hand starch or whole grain.

Plate 2: 1.5 no starchy vegetable, 1 palm protein, 1 thumb healthy fat, 0.5 cup pled starch or whole grain and 0.5 cupped hand fruit.

Use this list as a reference to help you with your hormones balance

Clean Protein

• Grass fed meats (beef, lamb, buffalo, and bison)

• Wild-caught fish (salmon, mackerel, tuna, and sardines)

• Pastured chicken and turkey

• Pastured eggs

• Organic vegetables, lentils, and beans

Healthy Fats

• Olive oil

• Coconut oil, as well as coconut mil and coconut butter

• Grass fed ghee or butter (unless sensitive to dairy)

• Animal farm from grass -fed animals

• Avocados

• Nuts & seed and nut and seed butters

• Organic cow or goat/sheep dairy (full -fat cheese, full fat raw milk, kefir)

• Fish oil or cod liver oil ( good quality)

Organic Fruits and Vegetables

• Dark leafy greens

• Berries

• Pomegranate, acai

• Apples, grapefruit, cantaloupe, pears, figs, apricots, cherries, and peaches

• Cruciferous vegetables ( broccoli, cauliflower, brussels sprouts, kale, etc)

• Beets, squashes, pumpkin, ripe plantain, and carrots

Resistant Starches

• Sweet potatoes, potatoes (when cooked and cooled), and squash

• Organic oatmeal (if grains are tolerated) or fermented oats

• Underripe banana, green plantain

• Beans and lentils

• Avocados

• Nuts & seeds and nut & seed butters

Gluten free Grains

• Buckwheat

• Amaranth

• Quinoa

• Brown, black or white rice

Sea Vegetables

• Wakame

• Nori

• Dulse

• Arame

• Agar

• Seaweed Salad