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Egg Roll in a Bowl

This egg roll in a bowl is the ultimate menstrual meal, because not only does it contain all the key nutrients for this phase of the cycle but it's also a 1 pan recipe that takes less than 30 minutes to make. So if you're low in energy, you can still easily nourish your body!

This recipe is perfect for the menstrual phase because of the mushroom, pork, and kale. During your menstrual phase, you want to focus on warm, comforting cooking methods to warm up your uterus. From the nutrition side, you want to stock up on micronutrients that are the building blocks of blood. Your hormones are at their lowest levels and energy is low, so keep your blood sugar steady with low GI foods.

Menstrual Cycle Syncing Meal: Roasted Beet Spring Salad

Mushrooms are high in protein, magnesium, and Vitamin B6! The protein helps manage our blood sugar levels and gives us a stabilized mood, and it is one of the few plant-based proteins that contain all 9 essential amino acids, making it a great protein choice for vegetarians. Magnesium will aid cramping and Vitamin B6 helps with healthy blood cell production.

I typically like to cut down on my red meat consumption, but I do eat it when I’m on my period. Pork is a great source of iron, vitamin B12, and protein which are important to consume at this time. Iron and B-12 are essential for healthy red blood cells, and when you bleed, your body loses iron very quickly so you want to make sure to replenish these nutrients.

Kale is high in vitamin E which helps flush out estrogen and is an antioxidant that calms inflammation. Just make sure to cook it because otherwise it contains goitrogens (which suppress thyroid function) and can contribute to PCOS. Vitamin E also contributes to healthy progesterone levels, which is important at this time of your cycle.


Egg Roll in a Bowl

Serves: 4 Active Time: 15 minutes Total Time: 30 minutes



  • 1 lb ground pork (you can also replace with beef)

  • 8 oz mushroom, thinly sliced

  • 1 white onion, diced

  • 3-4 garlic cloves, minced

  • 2/3 cup carrots, julienned

  • 1/2 head cabbage, chopped

  • 3 handfuls of baby kale

  • 1/4 cup soy sauce

  • 1 tsp ground ginger

  • 2 tsp sesame oil

  • 2-3 tsp sriracha

  • salt to taste

  • pepper to taste

  • green onions to serve

  • sesame to serve


  1. Add ground pork to a large, oiled skillet over medium-high heat. Cook until browned, around 8-10 minutes, then remove the pan and set it aside in a bowl.

  2. On the same pan over medium-high heat, add the mushrooms and cook for 5-6 minutes until the mushrooms have turned a golden brown.

  3. Add in the white onion, garlic, carrots, and cabbage, and cook for another 6-8 minutes. The onion, carrots, and cabbage should all be softened.

  4. Add the kale and saute for another 2 minutes, until it softens.

  5. Add the pork back into the skillet.

  6. Mix in the soy sauce, ground ginger, sesame oil, and sriracha. Salt and pepper to taste. Once completely combined, you're ready to serve

  7. Serve with green onions and sesame seeds.


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