Food to Help Fight that PMS

I don’t know about you but during that time of the month I become a human garbage disposal, with no amount of food ever being enough to satiate the cookie monster lurking in my uterus. But instead of mindlessly smashing another pack of Tim Tams on the couch, lets get those bodies and minds active and cook our own comfort from scratch! The ladies at Taboo have provided our favourite tried and tested period recipes that will fill the empty hole in your PMS ridden stomach. And if it’s just all too much, get someone else to do the cooking for you. Frankly, you deserve it!

 

Ali’s Dark Chocolate and Cinnamon Cookies

It’s a proven scientific fact that dark chocolate is good for you. So feel no shame when chowing down on these delicious cookies. Best consumed warm from the oven.

You will need:

  • 150 g (1 cup) plain flour
  • 55 g (½ cup) cocoa powder
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 220 g (1 cup) caster sugar
  • 50 g dark chocolate, chopped
  • 2 eggs, lightly whisked
  • 60 g butter, melted and cooled
  • ½ tsp natural vanilla essence or extract
  • 40 g (⅓ cup) icing sugar mixture, sifted

Preheat oven to 200°C (180°C fan-forced).

Line 2 large oven trays with non-stick baking paper.

Sift together the flour, cocoa powder, baking powder and cinnamon. Stir through the sugar and chocolate.

Use a fork to whisk together the eggs, butter and vanilla.  Add to the dry ingredients and use a wooden spoon to stir until evenly combined.

Spread the icing sugar on a plate and dust your hands with a little of the icing sugar. Roll tablespoonfuls of the mixture into balls and then roll in the icing sugar to coat. Place on the lined oven trays about 5cm apart. Bake in preheated oven for 10-12 minutes, swapping the trays halfway through baking, or until just cooked through and a crackle pattern has formed on the surface of the cookies.

Cool the cookies on the trays.

 

Izzy’s Banana Blender Pancakes

These babies aren’t your average pancakes. These are their slightly healthier counterparts that will leave you feeling super healthy and ready to take on the world. They can also be made non-dairy and gluten free if necessary! We also encourage the consumption of pancakes at any time of the day, not just breakfast.

 

You’ll need:

  • 1cup unsweetened Almond Breeze Almond milk Coconut milk Blend or other non-dairy milk
  • 2large eggs
  • 1large ripe banana
  • 1teaspoon pure vanilla extract
  • 1teaspoon baking powder
  • 1teaspoon ground cinnamon
  • 1/8teaspoon salt
  • 2cups old-fashioned rolled oats gluten-free if needed
  • Fresh berries, almond butter, banana slices, shredded unsweetened coconut and/or maple syrup (optional) for serving

 

Heat a large pan that has been sprayed with a non-stick cooking spray or greased with coconut oil over medium heat.

Place all ingredients in blender and blend until smooth.

Pour about 1/4 cup batter onto the pan; cook for 2-3 minutes and until bubbles are popping over the top of the pancakes. Flip and cook for about 1-2 minutes more. Continue with remaining batter.

Serve with favourite toppings and enjoy!

 

Harriet’s Banana Bread with Pepper Mint Tea

We all know that bananas are super good for you but did you know that they also deliver a high dose of vitamin B6, which makes them a mood-boosting food. Perfect for those PMS blues! They’re also packed full of potassium and magnesium, helping to reduce bloating and water retention. Pair with a peppermint tea to help with cramps.

You’ll need:

  • ⅓ cup extra-virgin olive oil
  • ½ cup honey or maple syrup
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
  • ¼ cup milk of choice or water
  • 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, plus more to swirl on top
  • 1 ¾ cups white whole wheat flour or regular whole wheat flour
  • Sliced strawberries, blueberries and dark chocolate chips to mix in

 

Preheat oven to 165 degrees Celsius and grease a 22×12cm loaf pan.

In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)

Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok!

Gently fold in sliced strawberries, blueberries and dark chocolate chips

Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

Bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean. Let the bread cool in the loaf pan for 10 minutes and then transfer it to a wire rack to cool for 20 minutes before slicing.

 

Eloise’s Failsafe 2 Minute Noodles

Look, when at the end of the day and you’ve absolutely had it, the last thing you want to do is slave over a hot stove. Nothing says ‘I’m surfing the crimson wave and I can’t be bothered’ more than 2 Minute Noodles.

You’ll need:

  • Your preferred flavour of noodles
  • Boiling water

You know the drill from here ladies. Snuggle on the couch and enjoy in your pajamas.

Alicia Franceschini

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