While most of those are self-explanatory, let’s talk about the last item on the list for a hot-minute, specifically on how these healthy pumpkin peanut butter chocolate chip cookie dough balls can potentially alleviate PMS and help you have a better period.
THIS RECIPE IS RICH IN A NUMBER OF PMS-FIGHTING NUTRIENTS, INCLUDING —
+ Dark Chocolate — rich in “anti-stress” mineral magnesium to help fight fatigue and cramping
+ Fiber — alleviates constipation and bloating, helps bowels eliminate excess estrogen that can lead to heavy periods, bloating, cramping and irritability
+ B-Vitamins — support your liver in detoxification in order to move estrogen out of the body
+ Zinc — helps to remineralize your blood and lower levels of prostaglandins, which is a hormone that in excess can cause menstrual cramping
+ Adaptogens — these potent herbs help to lower chronic stress and inflammation, which can signal many different hormone imbalances, including low testosterone and estrogen dominance. When inflammation lowers, so does PMS!
Other important nutrients to eat on your period include iron-rich foods (like red-meat, eggs, nuts, leafy greens, tofu, beans, seeds, legumes, grains, etc), vitamin-c loaded foods to help you effectively absorb the iron (squash, citrus, bell peppers, etc) and omega-3 fatty acids (such as chia and flaxseeds, salmon, sardines and fish oil) to lower cramp-causing prostaglandins.
Whether or not you’re about to encounter Aunt Flo or you just need a sweet treat in your life, these healthy pumpkin peanut butter cookie dough balls are bound to hit the spot. Whip up a batch in 10 minutes, chill for one hour, then enjoy all week long. These hold up really well in the freezer, so they’re perfect as a meal prep option whenever you need an emergency snack or treat.
PRO-MOM-TIP — Leave out the adaptogens to make these kid-friendly.
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In a large bowl, whisk together the pumpkin, maple syrup and peanut butter until smooth.
Whisk in the almond flour, coconut flour, pumpkin pie spice, and sea salt until it’s well-combined in a thick batter. I found this to be the perfect ratio, but if you do find it to be too dry or crumbly, try adding in 1-2 tbsp of melted coconut oil.
Stir in 1/2 cup of the dark chocolate chips. Take the remaining 1/4 cup dark chocolate chips and add to a small stovetop pot with the tbsp of coconut oil, heating over low heat until just melted. Set aside.
Use an ice cream scooper (or your hands) to form dough into balls and set evenly on a parchment-lined baking pan.
Drizzle balls with melted chocolate and top with extra sea salt if desired.
Chill in freezer for one hour and store in fridge for one week or freezer for 1-2 months.