🍇 Figs with Goat Cheese & Prosciutto

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Sweet figs, creamy goat cheese, and savory prosciutto meet a drizzle of fig balsamic vinegar in this simple yet elegant 🍇 appetizer. Featuring two-colored figs from Berkeley Bowl and a tiny sous chef on a shopping mission, it’s perfect for late-summer garden gatherings.

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🍅🍑 Tomato, Peach & Cherry Salad with Crispy Prosciutto and Mozzarella

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August in the Bay feels like the farmers market is showing off — tomatoes so ripe they almost burst at your touch, peaches dripping with sweetness, cherries that stain your fingers ruby red. For our Garden Party, I piled them all together in one big bowl, added creamy mozzarella, a drizzle of tangy balsamic, and just enough crispy prosciutto to make it a little indulgent. It tasted like late summer on a fork.

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🍝 Spicy Sausage & Crispy Zucchini Pasta

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Fresh summer zucchini, spicy Italian sausage, and a squeeze of lemon make this weeknight pasta sing. It’s the perfect dish for lingering August evenings—easy enough for Tuesday, special enough for friends you’ve known forever.

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🍅 Tomatoes & Feta Mezze

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This humble tomato and feta mezze has been passed down through generations of women in my family. Made with ripe tomatoes, creamy feta, and good olive oil, it's a simple, seasonal dip that’s meant to be shared—just like my mom used to make.

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🥩🌿 High-Protein Spring Veggie & Steak Grain Bowl

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Spring is officially here—and that means fresh veggies, lighter meals, and all the greens our bodies have been craving after winter. If you're looking for an easy high-protein spring recipe that works for lunch or dinner, or both.

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🥕 Cozy Carrot & Lentil Stew for Hormone Harmony

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This Carrot & Lentil Stew was a first for me. But it's cozy, protein-packed, and brimming with hormone-supportive nutrients like zinc, iron, and antioxidants — all stars when it comes to nourishing your body for egg freezing, cycle syncing, or simply supporting your reproductive health long-term. Also, it came together quickly and was delicious.

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🐟 Crispy Salmon on Spinach Salad with Avocado & Walnuts

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A fertility-friendly recipe from my egg-freezing meal plan that nourishes your body and soul.

As I move through my egg-freezing journey, I find myself searching for meals that are quick and easy to put together so they don’t add stress to my life and that I know are good for me. I want food that feels grounding, intentional, and delicious.

This crispy salmon spinach salad is an instant favorite.

It’s the first recipe in my two-week fertility-focused meal plan, rich in omega-3s, vitamin D, zinc, antioxidants, and healthy fats — all nutrients supporting egg quality and hormone balance. But more than that? It hits every note: crispy, creamy, fresh, and full of flavor.

Whether you’re preparing to freeze your eggs or just want to eat in a way that supports your hormones, this one’s a keeper.

✨ Why this salad supports fertility

  • Salmon → Omega-3s + vitamin D = stronger, healthier eggs

  • Spinach → CoQ10 + folate support egg development

  • Avocado → Healthy fats = better hormone balance

  • Walnuts → Plant-based omega-3s + antioxidants

  • Olive oil → Anti-inflammatory and hormone supportive

📝 What I Use (Serves 1–2)

For the salmon:

  • 1 salmon fillet (4–6 oz)

  • 1 tsp olive oil

  • ½ tsp garlic powder

  • ¼ tsp paprika

  • ¼ tsp chili powder

  • Salt + pepper to taste

  • Optional: squeeze of fresh lemon after roasting it with the salmon

For the salad:

  • 2 big handfuls of fresh spinach

  • ½ ripe avocado, sliced

  • ¼ cup walnuts (toasted if I have the time) - I also used pistachios

  • 1 tbsp olive oil

  • 1 tbsp lemon juice or balsamic vinegar

  • Salt + pepper to taste

🔥 How I Make It

  1. Pat the salmon dry and season with garlic powder, paprika, chili powder salt, and pepper.

  2. Heat a skillet over medium-high heat with olive oil, or avocado oil.

  3. Place the salmon skin-side down and cook for 4–5 minutes, flip, and cook another 3–4 minutes until the edges are crispy and the center flakes.

  4. Toast the walnuts in a dry pan for 2–3 minutes to deepen the flavor.

  5. Assemble the salad: spinach → avocado → walnuts → salmon.

  6. Drizzle with olive oil and lemon juice, add a pinch of salt, and enjoy while it’s still warm.

🥗 Meal Prep Tip

Make 2–3 salmon fillets ahead of time and store them in the fridge for quick lunches. They’re great cold or reheated lightly in a skillet.

💛 Final Thoughts

This isn’t just a salad — it’s a statement to your body that you’re paying attention, that you care, and that you’re ready to give it what it needs. Whether you're preparing to freeze your eggs or just looking to eat in a more hormone-supportive way, this recipe nourishes from the inside out.

Let me know if you try it — I’d love to hear your take (and see your crispy salmon creations)!

With love and lemon drizzle,
Stephanie | @egypsy_

mediterranean crispy chickpea salad

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The most important thing to remember when making a salad is to have a respectable 'lettuce' to 'goodie' ratio. That means not overloading with lettuce and having to dig for the toppings at the bottom of the bowl. I avoid this completely by making salads without lettuce! In about 20 minutes, you can roast a can of chickpeas to toasty perfection, and everything else just needs a little chop-chop. I make this salad for breakfast, lunch, and dinner, so it's about time I share it with the world.

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