Why Protein Matters for Hormone Health
Protein is one of the key building blocks your body uses to produce and balance hormones. Every hormone from estrogen and progesterone to insulin and thyroid hormones relies on amino acids from protein to be made, transported, and regulated. Getting enough high-quality protein helps stabilise blood sugar, support liver detoxification (crucial for hormone clearance), and maintain muscle mass all of which help keep your hormonal system resilient and balanced.
When you pair protein with seed cycling, you create a powerful daily ritual that supports your hormones through every phase of your cycle. The seeds help regulate estrogen and progesterone naturally, while the protein keeps your energy, metabolism, and mood steady.
Why Hemp & Inca Inchi Protein Are Special
The Seed Cycling + Protein mixes combine hemp and inca inchi protein, two plant-based sources that stand out for their nutrient density and digestibility.
Hemp Protein is rich in omega-3 and omega-6 fatty acids in the perfect anti-inflammatory ratio. It also provides all nine essential amino acids, along with magnesium and zinc — both critical for hormone balance and reproductive health.
Inca Inchi Protein (from the sacha inchi seed) is one of the most easily digestible vegan proteins. It’s high in tryptophan, which supports serotonin production and can ease PMS-related mood changes. It also contains antioxidants that help reduce oxidative stress on hormone-producing glands.
Together, they form a complete, hormone-friendly protein source that nourishes your endocrine system while keeping your meals balanced and satisfying.
High-Protein Seed Cycling Cookies
Makes: 14 cookies (7 days of seed cycling or double the dose for 14 days)
Serving: 2 cookies per day (1 daily hormone-supportive dose)
Ingredients
Seed Cycling + Protein Mix – 300 g (approx. 1 ¾ cups or 28 tbsp)
Peanut Butter – ½ cup (smooth or natural, unsweetened preferred)
Mashed Ripe Banana – 2 medium (about ¾ cup mashed)
Dark Chocolate Chips – ¼ cup, for topping
Instructions
Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
Mix wet ingredients: In a large bowl, mash the bananas well, then stir in the peanut butter until smooth and creamy.
Add dry ingredient: Mix in the Seed Cycling + Protein mix (300 g) until a thick dough forms.
If the dough feels too dry, add 1–2 teaspoons of water or milk (any kind) to help it bind.
Form cookies: Scoop about 2 tablespoons of dough per cookie (you’ll get 14 total) and flatten slightly on the tray.
Top: Press a few dark chocolate chips gently into each cookie.
Bake: for 10–12 minutes, or until the edges are golden and the tops are firm.
Cool completely on a rack they’ll firm up as they cool.
Storage
Store in an airtight container in the fridge for up to 7 days, or freeze for up to 3 months.
Eat 2 cookies per day to get your full seed cycling + protein dose.
Nutritional Snapshot (approx., per cookie)
Protein: 6–8 g
Healthy fats: Omega-3 & 6 from seeds, balanced for hormone support
Micronutrients: Zinc, magnesium, vitamin E, selenium, and lignans
Mood & metabolism support: From tryptophan and steady plant-based protein