• Shaina Painter

Seed Cycling Cinnamon Flax Muffins (Follicular Phase)

Balancing hormones is one of my favorite topics, and a great natural way to do so is through Seed Cycling. Seed cycling is a natural, and gentle way to improve PMS, irregular periods, PCOS, and painful periods. By simply rotating specific seeds that contain vital vitamins, nutrients, and fatty acids it is believed to support hormonal function. ⁣

Here's how this food first method works:⠀⠀⠀⠀⠀⠀⠀⠀⠀⁣

  • Follicular Phase (Day 1-14): Flaxseed & Pumpkin seeds are recommended to naturally boost estrogen while simultaneously providing fiber to promote estrogen metabolism. ⁣These seeds are a good source of magnesium, which reduces the prostaglandins that cause painful periods. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⁣

  • Luteal Phase (Day 15-onset of bleed): Sunflower & Sesame seeds are thought to support our progesterone levels, which increase during the second half of our cycle. Both are high in zinc, and zinc has been shown to be low during this phase.⁣

⠀⠀⠀⠀⠀⠀⠀⠀⠀⁣

𝑰𝒔 𝒕𝒉𝒆𝒓𝒆 𝒂𝒏𝒚 𝒔𝒄𝒊𝒆𝒏𝒕𝒊𝒇𝒊𝒄 𝒆𝒗𝒊𝒅𝒆𝒏𝒄𝒆 𝒕𝒐 𝒔𝒖𝒑𝒑𝒐𝒓𝒕 𝒔𝒆𝒆𝒅 𝒄𝒚𝒄𝒍𝒊𝒏𝒈?⁣

No, only research has been completed on the seeds in isolation & most reports of seed cycling is anecdotal. ⠀⁣

⠀⠀⠀⠀⠀

As with everything, we are individuals. What works for one person, may or may not work for another. ⁣

I recommend keeping track of your cycle using apps like @clueapp, or old-school pen & paper. Seed cycling may take up to 2-3 cycles to notice a difference so keep that in mind.⁣


Since both pumpkin seeds and flaxseeds are included in this recipe - these energy bites are fantastic for the follicular phase, or first half of your menses.

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⁣

 

C I N N A M O N F L A X M U F F I N S



I N G R E D I E N T S

1 1/3 cup Ground Flax Seed

1/3 cup Ground Pumpkin Seeds

2 tbsp Baking Powder 1/4 tsp Sea Salt

1/4 tsp Cinnamon 4 Eggs (room temperature)

3.5 tbsp Coconut Oil (melted) 1/3 cup Water (warm)

 

D I R E C T I O N S

  1. Preheat your oven to 350F and line a muffin tin with paper liners.

  2. In a medium bowl, mix together ground flaxseed, baking powder, salt, and cinnamon. Use a whisk to stir until well combined.

  3. In another bowl, beat eggs with a whisk for 30 to 60 seconds. Add coconut oil and water, mixing until combined.

  4. Add wet ingredients to dry and stir until combined. Let the batter sit for 1 to 2 minutes to thicken slightly.

  5. Divide the batter between muffin cups and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

  6. Let cool and enjoy!


Notes:

Storage: Store in an airtight container in the fridge for up to 5 days, or in the freezer for longer. Vegan: Sub egg for a chia seed egg.

 


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