livesimplyhealthy

Chocolate Raspberry Chia Cups

February 10, 2020 by livesimplyhealthy 6 Comments

Chocolate Raspberry Chia Cups!

These Chocolate Chia Raspberry Cups are a quick and easy no bake dessert idea. A sticky and sweet raspberry chia filling is layered between a rich chocolate coating, making a perfect combo. This dessert is vegan, gluten-free, and refined sugar-free. It’s lightly sweetened with maple syrup, and can be customized according to your desired sweetness.

I made this simple dessert to celebrate Valentine’s Day, but they’re perfect anytime of year. Try switching out the raspberries for other fruits like blueberries, strawberries, or mixed berries! Enjoy experimenting!

These Chocolate Chia Raspberry Cups are:

Sweet and sticky
Rich and delicious
Bite sized
Healthy
Vegan
Refined sugar-free
Gluten-free

You can also try making these into mini form! They’re super adorable, easier to eat, and make double the amount of cups.

To make these, I suggest using Silicone Baking Cups or a Mini Silicone Tray. The silicone allows them to slide right out once set.

Follow me on Instagram @livesimplyhealthy for recipe updates and nutrition tips!

For more Valentine’s inspired recipes, try my Chocolate Mousse with Raspberry Whip Cream, Strawberry Cheesecake Bites, Chocolate Layer Cake with Whip Cream, or Chocolate Fudge Cheesecake!

Chocolate Raspberry Chia Cups

Laura Brining

Quick and easy Chocolate Raspberry Chia Cups

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings 4

Ingredients

Raspberry Filling:

1 cup raspberries
1/2 tablespoon maple syrup
1/2 teaspoon vanilla
1 tablespoon chia seeds

Chocolate Coating:

1/4 cup coconut oil melted
1/4 cup cocoa powder
2 tablespoons maple syrup
OR 1/2 cup melted dark chocolate

Instructions

Line a regular sized muffin tin with 4 silicone muffin liners, or a mini muffin tin with 8 silicone muffin liners.
To prepare the raspberry filling, add the raspberries and maple syrup to a small pot. Bring to a simmer over medium heat, stiring occasionally for 8-10 minutes. Remove the pot from the heat and fully mash the raspberries. Add the vanilla and chia seeds. Stir to combine and let the chia seeds thicken while the raspberry mixture cools, about 10 minutes.
Meanwhile, add the melted coconut oil, cocoa powder, and maple syrup together to form a melted chocolate mixture. Alternatively, melt 1/2 cup dark chocolate.
Poor 1 tablespoon of chocolate into the bottom of the 4 prepared muffin liners (or 1/2 tablespoon if making mini cups). Set in the freezer until firm, about 5 minutes.
Spoon 1 tablespoon of the cooled raspberry mixture on top of the set chocolate lined cups. Smooth the raspberry mixture so it is smooth and evenly distributed. Place in the freezer to set for 5 minutes.
Spoon 1 tablespoon of the chocolate mixture onto each raspberry cup. Place in the freezer until fully set, about 2 hours.
Store in the freezer and let thaw a few minutes before serving.

Mini Chocolate Peanut Butter Pies

February 2, 2020 by livesimplyhealthy 2 Comments

Mini Chocolate Peanut Butter Pies

These Mini Chocolate Peanut Butter Pies are rich and indulgent. A thick peanut butter cream filling is layered into a chewy chocolate pie crust and drizzled with melted chocolate and peanut butter drizzle.

This recipe is a healthier version of peanut butter pie turned vegan, gluten-free, and refined sugar-free. I have used whole food ingredients to create an indulgent recipe that is nourishing and satisfying. The combination of healthy fats from the coconut cream, coconut oil, and peanut butter, along with protein in the peanut butter and pecans makes this dessert macronutrient balanced and filling.

These are best stored in the freezer and thawed for a few minutes at room temperature or in the fridge before enjoying.

Follow me @livesimplyhealthy for more easy recipes and meal ideas!

For more dessert recipes, try my Chocolate Fudge Cheesecake, Healthy Nanaimo Bars, or Raw Fudge Brownies.

Mini Chocolate Peanut Butter Pies

Laura Brining

Indulgent and rich mini chocolate peanut butter pies.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30

Total Time 30

Servings 4

Ingredients

Pie Crust:

1 cup pecans
1/2 cup dates
2 tablespoons cocoa powder

Peanut Butter Cream Filling:

Coconut cream from one 400ml can of full fall coconut milk chilled
1/4 cup peanut butter
1/2 teaspoon vanilla
3 tablespoons maple syrup
1 tablespoon coconut milk

Chocolate Drizzle:

1 tablespoon coconut oil melted
1/2 tablespoon maple syrup
1 tablespoon cocoa powder
OR 2 tablespoons melted dark chocolate

Peanut Butter Drizzle:

1 1/2 tablespoons peanut butter
1/2 tablespoon coconut oil

Instructions

To prepare the chocolate pie crust, add the pecans and dates to a blender. Blend until fully combined and fine crumbs form. Add the cocoa powder and blend or stir to combine. Press into 4 silicone muffin cups or 4 cups in a greased muffin pan. Set aside.
To prepare the peanut butter cream filling, separate the thick white coconut cream from the thin coconut milk in one 400ml can of CHILLED coconut milk. Add the coconut cream, peanut butter, vanilla, maple syrup, and 1 tablespoon of the separated coconut milk to a stand mixer or large mixing bowl. Blend until everything is fully combined and the coconut cream is a whipped consistency. Evenly spoon the mixture into the prepared pie crusts. Place in the freezer to set while you prepare the chocolate and peanut butter drizzle ingredients.
To prepare the chocolate drizzle, melt 2 tablespoons of dark chocolate or mix the melted coconut oil with the maple syrup and cocoa powder. Stir until combined and set aside.
To prepare the peanut butter drizzle, melt the peanut butter and coconut oil. Stir until combined.
Drizzle the chocolate and peanut butter mixtures over the set peanut butter pies. Place in the freezer until fully set, at least 2 hours.
Store in the freezer and let thaw in the fridge or at room temperature before serving.

Notes

Be sure to chill your can of coconut milk at least 12 hours before preparing the peanut butter cream filling. The coconut milk must be full fat in order to separate the coconut cream. I like the Thai Kitchen brand best.

Cranberry Orange Pecan Cookies

January 26, 2020 by livesimplyhealthy 2 Comments

Cranberry Orange Pecan Cookies!

These Cranberry Orange Pecan Cookies are the perfect winter cookie combo. The bursting flavour from the cranberries pairs perfectly with the subtle sweet orange flavouring. These cookies are super soft and chewy.

They are vegan, gluten-free, and refined sugar free. The base of these cookies is made with a combination of oats and oat flour. I have sweetened them with dates and orange juice. They are made with all whole food ingredients, which leave you feeling full and satisfied.

These Cranberry Orange Pecan Cookies make a perfect healthy snack or dessert. I love to make these around Christmas time and throughout the winter months. If you try them out, be sure to tag me on instagram @livesimplyhealthy so I can see how they turned out!

For more winter recipes, try my Lemon Cranberry Muffins, Chocolate Orange Cookies, or Healthier Chocolate Turtles!

Cranberry Orange Pecan Cookies

Laura Brining

Soft and flavourful cranberry orange pecan cookies!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings 14

Ingredients

1 flax egg 1 tablespoon of ground flax seeds and 3 tablespoons of water
1 cup oat flour 1 cup oats blended into a fine flour
1 1/4 cup oats
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup pitted dates
1/3 cup water
1/3 cup fresh orange juice
2 tablespoons apple cider vinegar
1/4 cup melted coconut oil
2 tablespoons almond butter
1/2 cup chopped pecans
2 teaspoons orange zest
1/2 cup fresh or frozen cranberries

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper.
To prepare your flax egg, mix the ground flax and water, then set aside to thicken for 10 minutes.
Meanwhile, add the oat flour, oats, baking powder, baking soda, and salt to a large bowl. Stir to combine.
In a small blender, blend the dates with the water and orange juice until a smooth date paste forms. Add the date paste, prepared flax egg, apple cider vinegar, melted coconut oil, and almond butter to the dry ingredients. Stir until combined. Add the chopped pecans, orange zest, and cranberries. Stir to combine.
Form the dough into 14 round cookies. Place the cookies on your prepared baking sheet. Bake in the preheated oven for 9-11 minutes, until slightly golden brown. Let set for 5 minutes.
Store the cookies in the fridge for a few days, or the freezer for a few weeks.

Healthier Chocolate Turtles

December 7, 2019 by livesimplyhealthy 5 Comments

Healthier Chocolate Turtles!

Chocolate Turtles were always one of my favourite treats during the Christmas season. I wanted to create a healthier version made with wholesome ingredients, that was still rich and delicious! These Healthier Chocolate Turtles are so decadent and sweet, but they’re made with whole foods. They are also vegan, refined sugar-free, and gluten-free.

The sticky sweet caramel is paired with pecans, dark chocolate, and a little touch of sea salt, making the perfect salty-sweet combo.

The base of the caramel is made with dates. Dates still contain high amounts of sugar, but they are natural sugars paired with vitamins and nutrients, as well as fibre to help fill you up. The sugar in the recipe is also accompanied with healthy fats from the coconut oil, pecans, and coconut milk, as well as some plant-based protein from the pecans. This helps slow the absorption of sugar. These Chocolate Turtles are a healthier version of the classic store-bought ones, but they still make an indulgent treat to enjoy at Christmas or any time of year.

Try my homemade version of Twix Bars or my Healthy Vegan Nanaimo Bars!

Healthier Chocolate Turtles

Laura Brining

A healthier homemade version of Chocolate Turtles!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20

Total Time 20

Servings 14

Ingredients

Date Caramel:

1 cup of Medjool dates pitted
2 tablespoons of coconut milk or any nut milk
1 teaspoon vanilla

Chocolate Coating:

1/2 cup coconut oil melted
1/2 cup cocoa powder
2 tablespoons maple syrup

Garnishes:

56 pecan halves about 1 cup
1 teaspoon sea salt

Instructions

Line a baking sheet with parchment paper.
To prepare the date caramel, add the pitted dates, coconut milk, and vanilla to a blender. Blend until fully smooth. Drop 14 round spoonfuls of the date caramel onto your prepared baking sheet. Press 4 pecan halves onto each spoonful of caramel. Place in the freezer until fully frozen.
To prepare the chocolate coating, mix the melted coconut oil with the cocoa powder and maple syrup until fully combined and smooth. Pour spoonfuls of the chocolate coating over the caramels. You can leave some of the pecans exposed. Place in the freezer until frozen, at least 10 minutes.
Remove the caramels from the freezer. Flip each caramel over and pour spoonfuls of the chocolate coating over the bottom of the caramel to ensure each caramel is coated in chocolate. Place in the freezer until fully frozen, at least 10 minutes.
Remove the chocolate covered caramels from the freezer. Flip the caramels back over. Drizzle the tops of the caramels with the remaining chocolate, and sprinkle with sea salt. Do not skip the sea salt step! Place the caramels back in the freezer until frozen.
Store the chocolate turtles in the freezer and remove just before serving.

Pumpkin Oatmeal Cookies

October 26, 2019 by livesimplyhealthy 4 Comments

Pumpkin Oatmeal Cookies!

These cookies are the perfect fall snack! They’re made with fresh pumpkin and cinnamon creating the ultimate flavour combination. These cookies are soft and chewy, plus they’re super moist thanks to the addition of the pumpkin puree.

I created these cookies with whole food ingredients. They are vegan, gluten-free, and refined sugar-free. The base of these cookies consists of oats and oat flour. I sweetened them with dates, which are a great natural sweetener with tons of fibre. I made these cookies with fresh pumpkin, but you could also use canned purre. Be sure to get one without added sugar, my favourite is this brand.

Be sure to check out some of my other fall recipes! Try my Mini Pumpkin Pies, Cinnamon Apple Oat Muffins, or Twix Bars!

Pumpkin Oatmeal Cookies

Laura Brining

Soft and chewy pumpkin oatmeal cookies

5 from 1 vote

Print Recipe

Prep Time 10

Cook Time 16

Total Time 26

Servings 16

Ingredients

1 flax egg 1 tablespoon flax meal with 3 tablespoons water
3/4 cup oat flour
1 1/2 cups oats
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons cinnamon
3/4 cup dates pitted
2/3 cup water
2 tablespoon apple cider vinegar
1 cup pumpkin puree fresh or canned

Instructions

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.
Prepare your flax egg by mixing the flax meal with water and set aside while you prepare the dry ingredients.
Add the oat flour, oats, baking powder, baking soda, salt, and cinnamon in a large bowl. Stir to combine.
Blend the dates with the water until a smooth paste forms. Add the date paste, flax egg, apple cider vinegar, and pumpkin puree to the dry mixture. Stir until combined.
For any pumpkin and chocolate lovers, feel free to add 1/4 - 1/2 cup of dark chocolate chunks.
Let the dough chill in the fridge for 10 minutes so the cookies are easier to form. Form the dough into 16 balls and press them flat onto the prepared baking sheet.
Bake in the preheated oven for 14-16 minutes, until golden at the edges and set in the center.
Store in the fridge or freezer.

Mini Vegan Pumpkin Pies

October 8, 2019 by livesimplyhealthy 4 Comments

Mini Vegan Pumpkin Pies!

These Mini Vegan Pumpkin Pies are the perfect Thanksgiving dessert! Their smaller size not only makes them adorable, but also makes for a lighter dessert after a heavy holiday meal. I paired a flaky shortbread-like pie crust with a rich and creamy pumpkin filling.

These mini pumpkin pies taste like your classic pumpkin pie, but they’re made with vegan, gluten-free, and refined sugar-free ingredients. These mini pies also happen to be grain-free. I have used healthier ingredients such as cashews and dates to create a rich, creamy flavour without the need for unhealthy additions. Using your own fresh pumpkin is so much easier than many people think and ensures you get the highest amount of flavour and nutrients.

This indulgent dessert is a great fall treat to enjoy all season long. This recipe makes 11-12 mini pies. I like to make these ahead of Thanksgiving and keep them frozen to create a super easy holiday meal prep. I just remove the pies from the freezer and let them thaw out before serving. For best results, warm the pies in the oven just before serving so you get that freshly baked out of the oven deliciousness! Don’t forget to garnish with a generous dollop of coconut whip cream!

For more fall-inspired recipes, try my Apple Crisp, Pumpkin Muffins, or Cinnamon Apple Oat Muffins!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Mini Vegan Pumpkin Pies

Laura Brining

Mini vegan pumpkin pies in flaky gluten-free shortbread pie crusts.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings 11 -12

Ingredients

Shortbread Pie Crust:

1 1/3 cups coconut flour
1 1/3 cups almond flour
1/2 teaspoon salt
1/2 cup + 2 tablespoons coconut oil
1/2 cup + 2 tablespoons water
3 tablespoons maple syrup

Pumpkin Pie Filling:

2 cups cooked pumpkin or canned pumpkin puree
1/2 cup cooked sweet potato
1/2 cup soaked cashews rinsed and drained
1/4 cup maple syrup
1/4 cups dates pitted
1/4 cup water
1/4 cup coconut or nut milk
1 teaspoon cinnamon
1/2 teaspoon dried ginger
1/2 teaspoon nutmeg
1 teaspoon vanilla

Instructions

Preheat oven to 375 degrees Fairenheit. Grease a 12-cup muffin pan with coconut oil.
To prepare the shortbread pie crust, combine the coconut flour, almond flour, and salt in a bowl. Add the coconut oil, water, and maple syrup. Stir until fully combined. The dough should be flaky but will come together in your fingers when pressed together. Evenly distribute the dough mixture into 11 or 12 muffin cups, depending on how thick you like your crust. Firmly press the dough to line the muffin cups, wetting your fingers as necessairy.
Bake in the preheated oven for 5 minutes, until slightly golden and set. Remove from the oven and let sit while you prepare the pumpkin pie filling.
To prepare the pumpkin pie filling, add all ingredients into a blender. Blend on high until fully combined and smooth. Poor the mixture into your prepared pie-lined muffin cups.
Bake in the prehead oven for 29-31 minutes, or until the pie is set and slightly cracked in the centre.
Let the pies set for a few hours before serving.
For best results, warm the pies in the oven just before serving and top with a dollop of coconut whip cream!
Store in the fridge for up to 5 days, or in the freezer for up to 3 months. Let thaw in the fridge or at room temperature before serving.

Shawarma Salad with Chickpeas

July 21, 2019 by livesimplyhealthy 4 Comments

Shawarma Salad with Chickpeas!

I created this shawarma style salad by total accident! I was making a salad one day and realized the flavours reminded me so much of the shawarmas I used to love years ago. After making the connection I started tweaking the salad to include more shawarma aspects like the addition of pickles and pickled red onions and eventually ended up with this Shawarma Salad. I’ve been making versions of this salad for months now and I always get tons of recipe requests or questions about it on my Instagram, so I decided it was finally time to turn it into a recipe!

This salad combines the flavours of traditional shawarma into a healthier and vegan version. I combine cucumbers, pickles, pickled red onions, sauerkraut, and purple cabbage served over romaine lettuce and topped with homemade hummus, garlicky chickpeas, and the best part – a rich and creamy garlic dressing. You could also use the traditional pickled turnips, but I couldn’t find any at the time so I decided to make my own pickled red onions which achieves a similar flavour.

This salad is light and delicious, but I find it so filling and satisfying. You have protein from the chickpeas and hummus, along with some healthy fats from the cashew dressing and tahini in the hummus. I also sometimes throw on some sunflower seeds for added protein, healthy fats, and a slight crunch.

You can customize this salad however you want. Homemade Tabouli or some fresh tomatoes would also add some authentic shawarma flare to this salad.

Shawarma Salad with Chickpeas

Laura Brining

A shawarma inspired salad with crispy chickpeas

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings 4

Ingredients

Creamy Garlic Dressing:

1 cup cashews soaked and drained
1 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon apple cider vinegar

Crispy Chickpeas:

1 tablespoon olive oil
One 540 ml can chickpeas rinsed and drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Assembly:

Romaine lettuce shredded
Cucumber sliced
Garlic pickles sliced
Cabbage shredded
Hummus store-bought or homemade
Optional: sauerkraut pickled turnips, pickled onions, tomatoes, tabouli

Instructions

To prepare the creamy garlic dressing, add the soaked cashews, water, salt, pepper, garlic and onion powder, and apple cider vinegar to a blender. Blend on high until fully smooth. Add additional water if needed to reach your desired consistency. Place in the fridge to chill.
To prepare the crispy chickpeas, heat the olive oil in a large skillet over medium heat. Add the chickpeas, salt, pepper, and garlic powder. Stir to combine. Cook over medium heat until crispy and golden brown, about 10 minutes.
To assemble the salad, layer romaine lettuce, cucumber, garlic pickles, cabbage, and hummus. Add any optional additions such as pickled turnips or red onions, sauerkraut, or tabouli. Top with the crispy chickpeas and drizzle with the creamy garlic dressing. Enjoy immediately.
For leftovers, store all toppings separately. Reheat the chickpeas in a skillet until crispy and assemble the salad.

Easy Homemade Almond Milk

July 15, 2019 by livesimplyhealthy 2 Comments

Easy Homemade Almond Milk!

I know making nut milk can seem time-consuming, but it’s actually so much quicker and easier than it seems! Making your own nut milk is so much healthier than most store-bought versions. You avoid gums, additives, preservatives, and flavourings. By making your own nut milk, you can avoid all those added ingredients and possible sugars, as well as over-processing. You also get to control the flavours and consistency to make your ideal milk! Making your own nut milk also increases the nutrition content with much more almonds per glass of milk – this increases the healthy fat and nutrients you’re getting from the almonds.

This Easy Homemade Nut Milk recipe is a simple base recipe. You can add any flavourings and adjust the consistency to your preference. Try adding in a little cinnamon or cocoa and maple syrup for additional flavour. Use this nut milk in any recipe or enjoy it on its own as a refreshing drink. Be sure to leave out the vanilla if you’re using it in a savoury recipe.

This is the nut milk bag I used to make my almond milk. This bag makes the process of straining your nut milk so quick and easy, so there’s no excuse not to make your own nut milk more often! Use code livesimplyhealthy for 10% off your entire order!

Make sure to save your leftover almond pulp! You can store the almond pulp in the freezer and use it in tons of recipes like granola bars, oatmeal, cookies, or throw some in a smoothie. Try my Chocolate Almond Pulp Energy Balls for an easy snack!

For some perfect recipes to enjoy with a glass of your almond milk, try my Chocolate Chunk Oatmeal Cookies or my Chocolate Layer Cake!

Easy Homemade Almond Milk

Laura Brining

Classic homemade almond milk

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Servings 4 cups

Ingredients

1 cup of almonds soaked and rinsed (soaked at least 8 hours)
4 cups of water slightly more or less depending on your desired consitency
1/8 teaspoon salt
1/4 teaspoon vanilla

Instructions

Add all ingredients to a blender. For a thicker almond milk, add slightly under 4 cups of water. For a thinner almond milk, add slightly more than 4 cups of water.
Blend on high until fully smooth and blended, about 2 minutes.
Strain through a nut milk bag. Pour the contents into the bag over a large bowl or glass measuring cup. Allow the liquid to pour out of the bag while you gently squeeze. Squeeze until all the liquid has been squeezed out and the almond pulp is dry.
Save the almond pulp for another use and store the almond milk in glass jars in the fridge for 3-4 days.

Chocolate Almond Pulp Energy Balls

July 7, 2019 by livesimplyhealthy 12 Comments

Chocolate Almond Pulp Energy Balls!

These Chocolate Almond Pulp Energy Balls make the perfect quick snack any time of day. They’re so soft and delicious, yet packed with fuel to keep you feeling full and energized. These energy balls contain nuts and hemp hearts which add some protein and healthy fats to help keep you feel satisfied for longer. The protein and fat also macronutrient balances this meal, which helps slow the absorption of sugar. These energy balls are naturally sweetened with dates, which also contain some minerals and vitamins.

I used almond pulp from making fresh homemade almond milk to make these energy balls. After making any nut milk, you can freeze the extra pulp to save for making energy balls or other snacks! If you don’t have any nut milk on hand, you could also use 1 cup of almonds instead, although you may need slightly less liquid.

This is the nut milk bag I use to make my almond milk- it’s the best one I’ve used so far and makes the process super quick. Use code livesimplyhealthy for 10% off your entire order!

For more snack recipes, try my Chocolate Chunk Oatmeal Cookies, Lemon Blueberry Muffins, or my Sweet and Salty Peanut Bars.

Chocolate Almond Pulp Energy Balls

Laura Brining

Chocolate energy balls made with almond pulp!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings 30

Ingredients

1 cup almond pulp or 1 cup of almonds - you may need less liquid
1 cup walnuts
1 1/2 cup dates pitted
1/2 cup + 2 tablespoons cocoa powder
2 tablespoons hemp hearts
1/4 cup + 2 tablespoons almond milk or nut milk of choice

Instructions

Add almond pulp, walnuts, and dates to a blender. Blend until fully combined. Add the cocoa powder, hemp hearts, and almond milk. Blend until fully combined and smooth. This may take a couple of minutes.
Form the mixture into approximately 30 even sized balls.
Freeze until firm and set. Enjoy immediately or store energy balls in the freezer and let thaw for 5-10 minutes before enjoying.

Balancing Hormones Naturally After Birth Control

July 4, 2019 by livesimplyhealthy Leave a Comment

Balancing Hormones Naturally After Birth Control

How I Balanced my Hormones After Going off Hormonal Birth Control Pills!

After being on birth control pills for about 8 consecutive years, I started noticing hormonal issues. The biggest issue I experienced was heavy spotting lasting from ovulation to menstruation caused by thinning endometrial lining (a common side effect of long term birth control use). After discussions with my doctor, we decided it was best for me personally to take a break from hormonal birth control pills. These are the tips I used to help support my body during the transition off of hormonal birth control pills.

Before I go any further, I just want to make it clear that birth control is a personal decision that should be made with a medical physician. I am not advocating for or against birth control pills. I’m sharing some tips that may work well for balancing hormones and minimizing the effects of hormonal birth control for anyone currently using hormonal birth control or anyone who is transitioning to natural birth control.

Replenish Depleted Nutrients

Prolonged hormonal birth control pill use commonly depletes the B vitamins, vitamin C, vitamin E, selenium, zinc, folic acid, and magnesium. If you’re on birth control or recently stopped taking birth control pills, it can be beneficial to focus on increasing foods rich in these vitamins.

One easy way to get some extra vitamins and minerals into your diet is to focus on eating whole foods that are primarily plant-based. Packaged and processed foods are void of nutrients, so switching to eating more whole foods including fruits, veggies, nuts, and seeds is an easy way to up your vitamin and mineral intake. Every once in a while I input my daily food intake into cronometer to track my vitamin and mineral intake. This is an awesome tool that shows if you if you’ve met your daily needs for each vitamin and mineral, and also shows you your highest food sources for each nutrient so you can focus on ensuring you’re meeting each nutrient requirement. If you’ve been on hormonal birth control I suggest paying extra attention to the nutrients mentioned above to ensure you are meeting those requirements and replenishing your stores.

Herbal Support

Herbs can be used to support your body naturally. I have been loving the Women’s Mena & Meno Balance Formula by Nova Scotia Organics. This USDA certified organic herbal blend is made with dong quai extract, shatavari, siberian ginseng, red clover flower, black cohosh and chaste tree powder. All of these herbs have been known to help balance women’s hormones. I have been taking this supplement for a few months now and I have been noticing a huge difference! I got my first period post birth control pills right on schedule and I believe it is partly due to taking this herbal support. I have also been noticing a reduction in cramps each month with taking this supplement.

This supplement is great to support hormones after taking birth control. It’s also great for the transition into menopause. Be sure to consult your healthcare provider or nutritionist before taking new supplements. Check out Nova Scotia Organics for more information.

Liver Support

Supporting your liver can be super beneficial to ensure you are detoxifying excess hormones effectively. Cruciferous vegetables like broccoli, cauliflower, kale, and cabbage are great for assisting with detoxification. Lemon water in the morning, dandelion tea, and milk thistle are also very supportive of the liver.

Since making the choice to stop hormonal birth control pills, I have been focusing on adding cruciferous vegetables into my diet each day. Every morning in my breakfast smoothie I add a handful of kale or swiss chard. Sometimes I also add in some frozen cauliflower. This ensures I always start my day with some form of cruciferous vegetables. Throughout the day I also try to add in an extra form of cruciferous vegetables with shredded cabbage in my salads or broccoli with dinner.

Seed Cycling

I started seed cycling a few months before switching off of birth control pills. Seed cycling is said to help balance hormones and increases your consumption of necessary vitamins and minerals that support your hormonal system. From day 1 to day 14 you consume 1 tablespoon each of ground flax seeds and ground pumpkin seeds. From day 15 to day 28, you consume 1 tablespoon each of ground sesame seeds and ground sunflower seeds.

I have been having a smoothie each morning for breakfast, so it’s a great time for me to easily add in my ground seeds. You could also sprinkle your seeds over granola or oatmeal bowls, or over salads. For more information on seed cycling, check out this great resource.

I hope you find these tips helpful for balancing hormones naturally after birth control. Whether you’re transitioning to natural birth control, or still taking hormonal birth control pills, these tips can help support your body and hormones naturally. Check out my recipe page for tons of great recipes that are all made with nourishing, nutrient dense whole foods.

Please make sure to consult a health care provider with any questions about your personal health.

« Previous Page

livesimplyhealthy

Chocolate Raspberry Chia Cups

Ingredients

Raspberry Filling:

Chocolate Coating:

Instructions

Mini Chocolate Peanut Butter Pies

Ingredients

Pie Crust:

Peanut Butter Cream Filling:

Chocolate Drizzle:

Peanut Butter Drizzle:

Instructions

Notes

Cranberry Orange Pecan Cookies

Ingredients

Instructions

Healthier Chocolate Turtles

Ingredients

Date Caramel:

Chocolate Coating:

Garnishes:

Instructions

Pumpkin Oatmeal Cookies

Ingredients

Instructions

Mini Vegan Pumpkin Pies

Ingredients

Shortbread Pie Crust:

Pumpkin Pie Filling:

Instructions

Shawarma Salad with Chickpeas

Ingredients

Creamy Garlic Dressing:

Crispy Chickpeas:

Assembly:

Instructions

Easy Homemade Almond Milk

Ingredients

Instructions

Chocolate Almond Pulp Energy Balls

Ingredients

Instructions

Balancing Hormones Naturally After Birth Control

How I Balanced my Hormones After Going off Hormonal Birth Control Pills!

Replenish Depleted Nutrients

Herbal Support

Liver Support

Seed Cycling

Footer