Do you find yourself craving something sweet and deeply satisfying in the days before your period? The luteal phase (the second half of your cycle) is when progesterone becomes the dominant hormone, and your body shifts its priorities. During this phase, metabolism increases slightly, blood sugar can feel more fragile, and your nervous system tends to be more sensitive (hi, anxiety and insomnia). Many people notice familiar luteal symptoms like bloating, low mood, fatigue, brain fog, and strong cravings for chocolate and/or carbs. Progesterone also increases the demand for key nutrients, especially magnesium, B vitamins, zinc, and iron, which is why your body intuitively asks for more grounding, mineral-rich foods this time of the month.
These ultra-fudgy brownies are designed to deliver sweetness and comfort alongside a balanced nutrient profile that supports this progesterone-dominant phase. Sweet potato provides slow-burning carbs to stabilize blood sugar and support hormone production. Cocoa delivers magnesium and polyphenols that support mood and nervous system regulation. Pumpkin seeds add zinc and healthy fats, both important for hormone signaling and satiety, while yogurt and eggs contribute bioavailable protein to keep cravings in check.
Make these part of your monthly rhythm, you won’t regret it!
Ingredients:
- ¾ cup cooked and cooled sweet potato
- ½ cup cocoa powder
- ⅓ cup pumpkin seed butter (can sub another nut butter)
- ⅓ cup GF flour (or all-purpose flour if not GF)
- ¼ cup Greek yogurt
- 1 egg
- 1 cup granulated sweetener of choice (sugar, coconut sugar, etc)
- 1 tsp baking powder
- 1 tsp vanilla
- ½ tsp salt
- Chocolate chips for garnish (optional)
Method:
- Combine all ingredients in a large bowl and mix well. The batter will be thicker than traditional brownie batter.
- Line an 8x8 baking pan or loaf pan with parchment, then pour the batter into the pan and spread evenly.
- Sprinkle with chocolate chips or garnish of choice (like walnuts), if desired.
- Bake in a 350°F oven for 45 minutes if using a square pan, or 60-75 minutes if using a loaf pan.
- Use a cake tester (or toothpick) to check for doneness, then remove from the oven.
- Allow the brownies to cool completely before slicing into them.
- Store sliced brownies in a covered container in the fridge.
