Autumn Nourish Bowl with Pumpkin, Quinoa, and Seeds

When autumn arrives, many of us look for food that feels comforting but still nourishing. This recipe combines roasted pumpkin with quinoa, greens, and seeds - and adds either salmon or tofu - to create a colourful bowl with around 30g protein per portion. The ingredients have been chosen to support healthy ovulation, hormone balance, and steady energy for women with PCOS.

Why this recipe supports ovulation in PCOS

Ovulation can be disrupted in PCOS due to hormonal imbalances, insulin resistance, and inflammation. While food is absolutely not a cure, balanced meals can provide the nutrients needed for healthier cycles.

This nourish bowl offers:

• 30g protein per portion to support hormone production, blood sugar balance, and ovulation.
• Zinc and magnesium from pumpkin seeds, quinoa, and greens, vital for ovarian function.
• Fibre to support gut health and stable blood sugar.
• Antioxidants from colourful vegetables to help reduce oxidative stress.

Key ingredients and their benefits for ovulation

• Pumpkin or butternut squash: Beta-carotene and fibre for ovary health and immune support.
• Quinoa: A complete plant protein with magnesium and iron for energy and hormone regulation.
• Pumpkin seeds: A top source of zinc, important for egg development.
• Spinach or kale: Folate, vitamin C, and magnesium for cycle health.
• Tahini dressing: Sesame seeds provide healthy fats, zinc, and calcium.
• Protein option – Salmon or Tofu: Both deliver high-quality protein to bring the bowl to ~30g per serving. Salmon also provides omega-3s for inflammation balance, while tofu provides a plant-based, phytoestrogen-rich alternative.

Serves 2

Ingredients:

• 200g peeled pumpkin or butternut squash, cubed
• 1 tbsp olive oil
• 100g quinoa (uncooked, rinsed)
• 2 large handfuls spinach or kale
• 2 tbsp pumpkin seeds
• 1 small avocado, sliced
• Pinch of sea salt and black pepper

Protein option (choose one):

• 2 × 120g salmon fillets (cooked weight), OR
• 300g firm tofu, pressed and cubed

For the tahini dressing:

• 1 tbsp tahini
• Juice of ½ lemon
• 2–3 tbsp warm water to loosen
• Seasoning

Method:

1. Preheat the oven to 200°C (180°C fan). Toss the pumpkin cubes with olive oil, salt, and pepper, and roast for 25–30 minutes until golden.
2. While the pumpkin roasts, cook the quinoa according to packet instructions (usually simmered in double the volume of water for 15 minutes). Drain any excess water and fluff with a fork.
3. Lightly steam or sauté the spinach or kale until just wilted.
4. Toast the pumpkin seeds in a dry frying pan for 2–3 minutes until lightly golden.
5. For salmon: season and bake in the oven alongside the pumpkin for 15–20 minutes until cooked through.
   For tofu: toss cubes with a little olive oil, salt, and pepper, then roast or pan-fry for 10–15 minutes until golden.
6. Whisk together the tahini, lemon juice, and enough water to make a smooth, pourable dressing.
7. Assemble the bowls: divide quinoa, pumpkin, greens, avocado, and chosen protein between two bowls. Top with pumpkin seeds and drizzle over the dressing.

How to adapt this bowl for your needs

• Swap quinoa for buckwheat or brown rice.
• Try sunflower seeds, walnuts, or hemp seeds instead of pumpkin seeds.
• Roast extra vegetables such as beetroot, carrots, or sprouts for more antioxidants.

By building your bowl with a base of protein, fibre, healthy fats, and colourful vegetables, you’ll nourish your body and support healthy ovulation.

Want more practical recipe ideas to support healthy ovulation with PCOS? Book a consultation today for personalised nutrition guidance.

Smoked Salmon, Quinoa and Avocado Salad with Lemon-Tahini Dressing

Many women with PCOS are exploring GLP-1 receptor agonists such as Wegovy or Ozempic to help with weight management and insulin resistance. These medications work by mimicking the hormone GLP-1, which helps slow digestion and reduce appetite. For some, this can lead to significantly reduced food intake – sometimes making it harder to get enough protein, fibre and nutrients across the day.

But even if you’re not using GLP-1 medication, balancing blood sugar and appetite through food is one of the most effective ways to manage PCOS symptoms. This recipe has been developed to support satiety, hormone balance and digestive health.

It’s rich in protein, healthy fats and soluble fibre, with ingredients that naturally support GLP-1 production in the body. It also offers a good amount of micronutrients that are particularly relevant for women with PCOS, including magnesium, B vitamins and omega-3 fats.

Serves 2

Ingredients: 

• 100g quinoa
• 1 smoked salmon fillet (around 120g)
• 2 eggs
• 1 ripe avocado
• a large handful of salad leaves or spinach
• a small handful of chopped herbs
• 1 tbsp tahini
• juice of ½ lemon
• 1 tsp olive oil
• salt and pepper

Method: 

• Cook the quinoa, boil or poach the eggs, and slice the salmon and avocado. 
• Mix the tahini, lemon juice, and olive oil to make a dressing. 
• Assemble everything over salad leaves, drizzle with dressing, and serve.
• Enjoy!

Courgetti – Three Ways

When we’re looking to control PCOS symptoms by improving insulin sensitivity, it can be a good idea to cut down (not cut out!) on our carbohydrate intake. I love a pasta dish, but it’s way too high in carbs to manage my hormones, so I love to chuck in some courgetti instead. That way I can still enjoy the delicious sauces.

Courgetti is basically spiralised or shredded courgette that can be used in place of pasta. This makes for a lighter lunch, helps you to cut down on carbs and increases your veg intake. 

Courgettes take on the flavour of what’s around them, so it’s important to make that tasty. Here are three quick options that you can use for lunch. 

First spiralise two good sized courgettes, then choose how you want to transform them into a delicious lunch for two.

CHILLI, LEMON, RICOTTA AND MINT 

½ red chilli, thinly sliced

50g soft ricotta 

½ small pack mint, leaves picked

Zest and juice of lemon

Salt and pepper

• Toss the courgetti in a bowl with the chilli, lemon juice, 3/4 of the mint, some salt and pepper.
• Put onto a plate and garnish with the lemon zest, reserved mint and small dollops of the ricotta.
• Enjoy!

PESTO (VEGAN)

Bunch basil

4 generous handfuls spinach

1 tbsp lemon juice

1 clove garlic

3 tbsp olive oil

2 tbsp nutritional yeast flakes

12 chopped cherry tomatoes

2 tbsp walnuts, chopped

• Whizz up the basil, spinach, lemon juice, garlic and olive oil in a blender. 
• Transfer to a bowl and add nutritional yeast and walnuts. 
• Add the courgetti and tomatoes and mix well. 
• Transfer to a pan and heat through, season to taste.
• Enjoy!

CARBONARA

1 clove of garlic, diced

4 slices bacon

4 eggs (depends on hunger)

2 tbsp grated parmesan

• In a frying pan, slowly cook bacon on both sides until crispy, remove and set aside. 
• Add garlic to pan and let it brown slightly on low. Add the courgetti too the pan with the bacon fat and garlic. Cook on medium/high until browned. 
• Add parmesan, stirring frequently to incorporate. 
• Meanwhile, poach the eggs in a separate pan. 
• Crumble bacon and stir into noodles. 
• Add poached eggs on top and serve.
• Enjoy!

Salmon and Med Veg Kebabs

This is a gorgeous summer recipe - perfect for indoor grill or even on a BBQ when entertaining. 

And it's perfect for skin health - salmon - rich in anti-inflammatory Omega 3 fats; peppers - rich in collagen-promoting vitamin C; red onions and fennel - rich in antioxidants to help repair free radical damage to the skin. 

Serves 2 as a main, or 4 as part of BBQ

Ingredients

2 wild salmon fillets

1 fennel bulb, chopped into bite-size pieces

2 red peppers, chopped into bite-size pieces

1 lemon, washed

1 red onion, peeled, quartered and each layer separated

1 garlic clove, peeled and roughly chopped

2 tsp chilli flakes

2 tbsp olive oil

Fresh dill, roughly chopped

Sea salt and freshly ground black pepper

Method

• Preheat the oven to 160°C/325°F/Gas mark 3.
• Soak 4 wooden skewers in a large bowl of cold water or use 4 metal reusable skewers.
• Firstly, chop the salmon fillets into bite-sized chunks. Pop into a bowl.
• Wash and prep all the veggies, keeping them thin enough to cook through with the salmon.
• Slice the lemon and add to the bowl with the onion slices, garlic, and chilli flakes. Stir in the olive oil, and mix well thoroughly.
• Assemble the kebabs by adding a cube of salmon, then a sliced of lemon, then a slice of pepper, then the onion or fennel, and keep going until everything is used up.
• Place the kebabs onto a baking tray and cook in the oven for 6-8 minutes or until the salmon is cooked through. Alternatively, you can use a griddle pan or barbecue.
• Pop onto a serving plate, sprinkled with dill.
• Enjoy!

Grilled Salmon with Spiced Carrot and Sweet Potato Mash

This is a great way to include oily fish into your diet. Salmon is high in Omega 3 fats, which are essential for brain health and helping to improve mood.

Ingredients:

2 large carrots, sliced

1 large sweet potato, sliced

200g green beans, trimmed

½ sweetheart cabbage, chopped

½ bag kale, destalked and roughly chopped

4 salmon fillets

½ tsp mixed spice

Sea salt & black pepper

Lemon wedges, to serve

Method:

• Steam the carrots and sweet potato in a steamer basket for 10 minutes before adding the green beans, cabbage and kale on top in another basket. Cook until tender.
• Preheat the grill to high. Place the salmon fillets, skin side down on a baking tray and cook under the grill for 8-10 minutes, or until beginning to turn golden brown.
• Remove the carrots and sweet potato from the steamer and place in a large bowl. Mash with a potato masher before adding the mixed spice. Season with salt and pepper and mash again until a smooth consistency is achieved.
• Serve each salmon fillet on a bed of mash and steamed vegetables.
• Serve with lemon wedges.
• Enjoy!

Superboost Sesame Salad

A quick and easy fibre-filled salad just perfect for weekday lunches, and perfect for feeding your friendly bacteria!

Serves 2

Ingredients:

1 x 400g can of chickpeas, rinsed and drained

2 celery sticks, finely chopped

6 pieces of marinated artichoke hearts, roughly chopped

6 spring onions, finely chopped

1 tbsp sesame seeds

1 tsp toasted sesame oil

½ lemon, juiced

¼ bag watercress

¼ bag baby leaf spinach

Handful of basil leaves

Extra virgin olive oil, to drizzle

Extra lemon to serve

Method:

• Mix the top set of ingredients together in a bowl. 
• Serve on a bed of watercress and spinach and scatter with basil, a drizzle of olive oil and a squeeze of fresh lemon juice.
• Enjoy!