Antioxidant-Rich Summer Berry Smoothie

Cool, colourful and ready in five minutes, this summer berry smoothie makes a refreshing breakfast for warmer mornings.

Unlike smoothies made mainly from fruit juice, this recipe combines whole berries with protein, fibre and beneficial fats. This makes it more satisfying and creates a more balanced breakfast for women with polycystic ovary syndrome (PCOS), now also known as polyendocrine metabolic ovarian syndrome or PMOS.

The combination of mixed berries, protein-rich yoghurt or soya milk, ground flaxseed and chia seeds also provides nutrients involved in normal skin structure, antioxidant defence and digestive health.

It is important not to over-promise what a recipe can do. No smoothie can clear acne or correct a hormonal imbalance by itself. Skin health is influenced by many things including genes, androgen activity, insulin signalling, inflammation, stress and sleep, as well as the wider diet.

However, this smoothie can offer a convenient way to include protein, fibre, omega-3-rich seeds and several colourful plant foods in one meal.

Why Antioxidants Matter for Skin Health
Skin is continually exposed to ultraviolet light, pollution and normal metabolic processes that generate unstable molecules known as free radicals.

The body has its own antioxidant defence systems to manage these molecules. Nutrients and plant compounds obtained through food help support these systems, but antioxidants do not act as a simple internal sunscreen or “detox” treatment.

Berries are particularly rich in a family of polyphenols called anthocyanins. These are the plant pigments responsible for many of their red, purple and blue colours. Research suggests that anthocyanins can interact with antioxidant and inflammatory signalling pathways, although we cannot assume that eating berries will directly treat acne.

Berries also provide vitamin C, which is required for normal collagen formation and contributes to the protection of cells from oxidative stress.

Fresh berries are wonderful in summer, but frozen berries work just as well. They are often less expensive, reduce food waste and make the smoothie naturally cold and thick.

The protein and seeds are just as important as the berries. A fruit-only smoothie may be digested quickly and may not keep you satisfied for long. Adding protein, fat and fibre creates a more complete meal.

Serves 1

Ingredients

• 150 g mixed fresh or frozen berries
• 150 g plain Greek yoghurt, skyr or unsweetened high-protein soya yoghurt
• 100 to 150 ml unsweetened almond milk or dairy milk
• 1 tbsp ground flaxseed
• 1 tbsp chia seeds
• ½ teaspoon ground cinnamon
• A small handful of spinach
• A few ice cubes if using fresh berries
• A little extra milk or water, as needed to get the texture you want

Method

• Place all the ingredients in a blender.
• Blend until smooth, adding a little more milk or water if you prefer a thinner consistency.
• Pour into a glass and drink soon after blending. If you prefer to eat more slowly, make it slightly thicker, serve it in a bowl and add a spoonful of seeds or a few berries on top.

Depending on the yoghurt and milk used, the basic recipe provides approximately 20 to 25 grams of protein. Adding a good quality protein powder can bring this closer to 30 grams.

Optional Additions:

To increase the protein
Add one of the following:

• 15 to 20 g unflavoured or vanilla protein powder
• An additional 100 g Greek yoghurt or skyr
• 2 tablespoons shelled hemp seeds
• Silken tofu for a dairy-free option

Choose a protein powder with a simple ingredient list and no sugars or sweeteners. A pea, soya or blended plant protein can be used if whey or dairy does not suit you.

Whey protein does not cause acne in everybody, but there are reports of acne worsening in some susceptible people after starting whey-based sports supplements. If your skin changed after introducing one, try a non-whey alternative rather than removing all dairy foods without good reason.

To increase the fibre
You could add:

• An extra tablespoon of ground flaxseed
• 1 to 2 teaspoons of psyllium husk
• A tablespoon of nut or seed butter
• Partially hydrolysed guar gum, if already tolerated

Increase concentrated fibres gradually and drink enough fluid. Adding large amounts suddenly may cause bloating or discomfort.

To make it more filling
Smoothies are convenient, but drinking a meal can feel less satisfying than chewing one.

Make the smoothie thick enough to eat from a bowl and sprinkle with whole nuts and berries, or have it with a couple of boiled eggs, a slice of seeded toast or another protein-rich food if you know that smoothies alone do not keep you full.

You can also explore more balanced breakfasts, snacks and main meals in our PMOS Clinics Recipe Index.

Portable PMOS-Friendly Snack: Savoury Seedy Oatcakes

Travel snacks can be tricky when you live with PMOS / PCOS.

Many of the easiest options are either very sweet, very beige, very low in protein, or not particularly satisfying. You might start the journey with good intentions, then find yourself relying on crisps, pastries, cereal bars, sweets or another round of coffee because there is very little else available.

There is nothing wrong with enjoying convenience foods sometimes. But if you are travelling, working long days, driving, flying or heading out for a summer day trip, having one or two reliable snacks with you can make a real difference to your energy, appetite, digestion and blood sugar balance.

These savoury oatcakes are designed to be portable, practical and satisfying. They combine oats, seeds, chickpea or buckwheat flour, herbs and olive oil to create a fibre-rich snack that pairs well with protein toppings such as cottage cheese, hummus, boiled eggs, smoked salmon, chicken, tuna, nut butter or Greek yoghurt.

They are not a replacement for meals, but they are a useful back-up option when you need something more substantial than a sweet snack bar.

Why Protein and Fibre Matter for PMOS While Travelling

When you are away from home, it is very easy for meals and snacks to become low in protein and fibre.

That might look like toast and jam for breakfast, a pastry at the station, crisps in the car, a muffin at the airport, or a sandwich with very little filling. These foods may be convenient, but they do not always keep you full for long. For women with PMOS, this can be especially relevant because PMOS is often linked with insulin resistance, cravings, fatigue and blood sugar fluctuations.

Protein helps meals and snacks feel more satisfying. It also supports muscle maintenance and many normal body functions. Fibre supports digestive regularity, stool consistency and the gut microbiome. Together, protein and fibre can help create a steadier, more satisfying snack, which may be useful if travel tends to disrupt your usual eating routine.

Oats are a particularly useful travel food because they are portable, versatile and contain beta-glucan, a type of soluble fibre. Seeds add extra fibre, minerals and healthy fats, while chickpea flour adds more protein and structure. If you are very sensitive to legumes, or if chickpea flour tends to make you bloated, you can use buckwheat flour instead.

As always, tolerance matters. A food can be nutritious and still not suit every gut. If you are prone to bloating, IBS-type symptoms or SIBO-type symptoms, start with a small portion and pair the oatcakes with foods you already know you tolerate.

This recipe makes approximately 14–16 oatcakes, depending on size and thickness.

Ingredients

150g rolled oats
60g chickpea flour or buckwheat flour
40g pumpkin seeds, roughly chopped
30g hemp seeds
20g ground flaxseed or chia seeds
20g nutritional yeast, optional but adds savoury flavour
1 teaspoon gluten-free baking powder
½ teaspoon sea salt
1 teaspoon dried rosemary, thyme or mixed herbs
½ teaspoon garlic granules, optional
½ teaspoon smoked paprika, optional
2 tablespoons extra virgin olive oil
120–150ml warm water
Optional: 1 tablespoon sesame seeds for the top

Method

• Preheat the oven to 180°C fan and line a baking tray with baking parchment.
• Add the oats, flour, pumpkin seeds, hemp seeds, ground flaxseed or chia, nutritional yeast, baking powder, salt and herbs to a mixing bowl. Stir well so the seeds and seasoning are evenly distributed.
• Add the olive oil and 120ml warm water, then mix until a firm dough starts to form. Leave it to sit for 5 minutes so the oats and seeds can absorb the liquid. If the mixture feels too dry or crumbly, add a little more water, one tablespoon at a time. You want a dough that holds together but is not sticky.
• Place the dough between two sheets of baking parchment and roll it out to around 4–5mm thick. The thinner you roll it, the crisper the oatcakes will be. Cut into rounds, squares or rectangles using a cutter or knife.
• Transfer to the baking tray and sprinkle with sesame seeds if using. Bake for 18–22 minutes, turning the tray halfway through. They should be lightly golden and firm to the touch.
• Allow to cool fully on a wire rack. They will crisp up more as they cool.
• Enjoy!

Storage and Batch Cooking Tips

These oatcakes are ideal for batch cooking because they store well and are easy to pack.

Once completely cool, keep them in an airtight container for up to 5 days. If you want them to stay crisp, make sure they are fully cooled before storing. You can also freeze them for up to 3 months. Freeze in small portions, then defrost as needed.

For travel, pack them in a small container rather than a bag so they do not crumble in your handbag, rucksack or hand luggage.

You can also vary the flavour depending on what you enjoy. Rosemary and sea salt works well with cheese or hummus. Smoked paprika pairs nicely with avocado or chicken. Thyme and sesame seeds are lovely with cottage cheese or smoked salmon. If you prefer a plainer oatcake, leave out the stronger spices and keep the flavour simple.

If you have a sensitive gut, it is worth keeping the first batch simple. You may prefer buckwheat flour instead of chickpea flour, and you may wish to leave out garlic granules if garlic tends to trigger bloating.

Travel-Friendly Serving Ideas

The oatcakes are useful on their own, but they work best when paired with protein or healthy fats. This is especially helpful for PMOS because pairing carbohydrates with protein, fibre and fat can make snacks more satisfying and support steadier energy.

Try them with cottage cheese and cucumber, hummus and grated carrot, boiled eggs, smoked salmon and avocado, tuna with olive oil and lemon, chicken slices, nut butter, or a small pot of Greek yoghurt on the side.

For a road trip, pack oatcakes with a small pot of hummus, cheese, fruit and a bottle of water. For a flight, pair them with a protein option bought at the airport, such as boiled eggs, yoghurt, chicken salad or smoked salmon. For a hotel room snack, keep them with nut butter sachets, fruit or a small portion of nuts.

They can also be used as part of a light lunch. Add them to a plate with soup, salad, leftover frittata, roasted vegetables, tinned fish, avocado or a protein-rich dip.

If you are prone to blood sugar dips, try not to eat them completely on their own. They will usually be more satisfying when paired with protein or healthy fats.

Preparing Ahead Without Becoming Rigid

The point of a recipe like this is not to make travel food perfect.

It is to give you an easy option when your choices are limited. If you have something nourishing in your bag, you are less likely to become over-hungry, rely on coffee to push through, or grab the nearest ultra-processed snack simply because there is nothing else available.

That does not mean you need to pack all your food or avoid local meals. Holidays, weekends away and summer days out should still be enjoyable. But a little planning can give your body more stability, especially if travel tends to trigger bloating, cravings, fatigue, constipation or blood sugar dips.

Think of these oatcakes as a useful anchor. They are simple, portable and easy to pair with other foods. They support a food-first approach to PMOS travel nutrition without making things complicated.

Hormone-Friendly Summer Salad with Avocado and Salmon

When the weather is warmer, we all naturally start craving lighter meals. The challenge is that salads can often leave you hungry an hour later, particularly if they are missing enough protein, fibre and healthy fats.

This summer salad is designed to be both fresh and satisfying, whilst also supporting blood sugar balance, energy and hormone health.

It combines protein-rich salmon with healthy fats from avocado, fibre-rich vegetables and polyphenol-rich herbs and leaves. It is also incredibly versatile and works well as a quick lunch or light dinner during busy summer weeks.

Why this salad supports hormone health

One of the key things I focus on with clients is building meals that help them feel fuller and more energised, rather than constantly grazing or relying on caffeine and sugar to get through the day.

This recipe contains several nutrients that may support hormone and metabolic health:

Protein Salmon provides high-quality protein which may help support blood sugar balance, muscle maintenance and appetite regulation.

Omega-3 fats Oily fish such as salmon is rich in omega-3 fatty acids, which are associated with cardiovascular, cognitive and inflammatory health. This can be particularly important for women with PMOS/PMOS and during perimenopause, where inflammation and metabolic health may become increasingly relevant.

Fibre The vegetables, leaves, seeds and avocado help increase fibre intake, which supports gut health, cholesterol balance and blood sugar regulation.

Magnesium and potassium Avocado, pumpkin seeds and leafy greens provide important minerals involved in stress regulation, muscle function and energy production.

Polyphenols Colourful vegetables, herbs and extra virgin olive oil contain polyphenols, plant compounds associated with gut and metabolic health.

Most importantly, this is a meal that feels realistic and enjoyable rather than restrictive.

Serves 2

Ingredients

• 2 salmon fillets
• 1 tbsp extra virgin olive oil
• Juice of ½ lemon
• 1 tsp Dijon mustard
• Mixed salad leaves
• 1 avocado, sliced
• 1 cucumber, chopped
• 250g cherry tomatoes, halved
• ½ red onion, finely sliced
• 1 tbsp pumpkin seeds
• Fresh herbs such as parsley, dill or basil
• Salt and black pepper

Method

1. Preheat the oven to 180°C fan. Place the salmon fillets on a baking tray, brush with olive oil and season with black pepper and a squeeze of lemon. Bake for around 12–15 minutes, depending on thickness.
2. Meanwhile, prepare the salad by combining the leaves, avocado, cucumber, tomatoes and red onion in a large bowl.
3. Mix the olive oil, lemon juice and Dijon mustard to create a simple dressing. Season to taste. 
4. Flake the cooked salmon over the salad and top with pumpkin seeds and fresh herbs.
5. Drizzle over the dressing before serving.
6. Enjoy!

Easy ingredient swaps

This salad works well with lots of variations depending on what you have available.

You could try:

• Mackerel or trout instead of salmon
• Feta or grilled halloumi for a vegetarian option
• Lentils or edamame beans for additional fibre
• Rocket, spinach or watercress as the salad base
• Walnuts or sunflower seeds instead of pumpkin seeds
• Quinoa or new potatoes if you need a more substantial meal

Magnesium-Rich Dark Chocolate and Walnut Energy Bites

Key Takeaways

• Magnesium plays a role in nervous system regulation, insulin sensitivity, and stress response in PMOS
• Low magnesium status may be associated with increased anxiety, fatigue, and poor blood sugar control
• Whole foods such as dark chocolate, nuts, and seeds can help support magnesium intake
• Combining protein, healthy fats, and fibre supports steady energy and reduces blood sugar fluctuations
• Simple, prepared snacks can help reduce overwhelm and support consistent eating habits

If you are looking for a simple snack that supports both energy and emotional wellbeing in PMOS, these dark chocolate and walnut energy bites are a practical option.

They combine ingredients naturally rich in magnesium, alongside healthy fats and fibre, helping to support more stable energy levels and reduce the likelihood of blood sugar fluctuations.

For many people with PMOS, symptoms such as anxiety, low mood, fatigue, and cravings are influenced not only by hormones, but also by nutrient intake and eating patterns. Small, consistent additions like this can be a helpful part of a wider, supportive approach.

Why Magnesium Matters in PMOS

Magnesium is an essential mineral involved in over 300 biochemical reactions in the body, many of which are highly relevant in PMOS.

One of its key roles is in insulin sensitivity.

Research suggests that magnesium plays a role in glucose metabolism and insulin signalling. Suboptimal magnesium status has been associated with insulin resistance, which is a central feature of PMOS. Supporting adequate magnesium intake may therefore be beneficial for both metabolic and energy regulation.

Magnesium is also closely linked to the stress response and nervous system regulation.

It is involved in the regulation of the hypothalamic–pituitary–adrenal (HPA) axis and supports the activity of GABA, a neurotransmitter that promotes relaxation. Low magnesium levels have been associated with increased symptoms of anxiety, poor sleep, and reduced stress resilience.

In addition, magnesium contributes to muscle relaxation, sleep quality, and energy production, all of which can be impacted in PMOS.

While supplementation may be appropriate in some cases, increasing magnesium intake through whole foods is a practical and accessible first step.

Foods such as dark chocolate (particularly higher cocoa content), nuts, seeds, and whole grains provide magnesium alongside other nutrients, including healthy fats and fibre, which support blood sugar balance and satiety.

This is particularly relevant in the context of the food–mood connection in PMOS, where both nutrient intake and blood sugar regulation can influence emotional wellbeing.

These energy bites are quick to prepare, require minimal equipment, and can be made in advance to support consistency during busy weeks.

Ingredients (makes approximately 10–12 bites)

• 100 g dark chocolate (70 percent cocoa or higher)
• 80 g walnuts
• 2 tablespoons ground flaxseed
• 1 tablespoon chia seeds
• 1 tablespoon almond or peanut butter
• 1–2 tablespoons milk (or dairy-free alternative, as needed)

Method

1. Melt the dark chocolate gently using a bain-marie or in short bursts in the microwave, stirring regularly.
2. Roughly chop the walnuts and add them to a bowl along with the flaxseed and chia seeds.
3. Stir in the melted chocolate and nut butter until well combined.
4. Add a small amount of milk if needed to bring the mixture together.
5. Spoon into small portions and place onto a lined tray or into silicone moulds.
6. Refrigerate for 1–2 hours, or until firm.

These bites provide a combination of healthy fats, fibre, and a small amount of protein, which can help support more stable energy compared to high-sugar snack options.

Storage Tips

Store the energy bites in an airtight container in the fridge for up to one week.

They can also be frozen and defrosted as needed, which can be helpful if you prefer to batch prepare snacks in advance. Having options readily available can reduce reliance on convenience foods and support more consistent eating habits, particularly during periods of stress or low energy.

Recipes like this are not intended to replace a balanced diet, but they can be a simple way to incorporate nutrient-dense foods into your routine. In PMOS, where both metabolic and emotional factors are at play, these small, practical strategies can help support a more stable foundation.

Mediterranean Salmon and Roasted Vegetable Tray Bake

Key Takeaways

• Salmon is a natural source of protein, omega-3 fats and vitamin D.
• Balanced meals containing protein, fibre and healthy fats may support metabolic health in PMOS.
• Simple tray bake meals can make it easier to include nutrient-rich whole foods in everyday cooking.

When managing PMOS, nutrition is often discussed in relation to blood sugar balance, inflammation and metabolic health. However, nutrients that support bone, muscle and overall wellbeing are equally important.

This simple Mediterranean-inspired tray bake provides a balanced combination of protein, healthy fats and colourful vegetables. It also includes salmon, one of the richest natural food sources of vitamin D.

Meals such as this can support an overall dietary pattern that promotes metabolic health while also providing nutrients that contribute to muscle maintenance and bone health. If you are interested in learning more about the role of vitamin D in PMOS, you can read our article on vitamin D and PMOS.

Why This Recipe Works for PMOS

This recipe combines several nutritional principles often recommended when supporting metabolic health in PMOS.

Protein for muscle health
Salmon provides high-quality protein which supports muscle maintenance and recovery. Maintaining muscle mass can play an important role in metabolic health and insulin sensitivity.

Healthy fats
Salmon is rich in omega-3 fatty acids, which have been studied for their role in inflammation and cardiovascular health.

Fibre and phytonutrients
The vegetables provide fibre, vitamins and plant compounds that support overall health.

Vitamin D
Oily fish such as salmon are among the few natural dietary sources of vitamin D, a nutrient that contributes to bone health and immune function.

Serves 2

Ingredients

2 salmon fillets
1 courgette, sliced
1 red pepper, chopped
1 small red onion, sliced
1 handful cherry tomatoes
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
½ teaspoon smoked paprika
Juice of half a lemon
Salt and black pepper to taste

Optional: fresh parsley or basil to serve

Method

1. Preheat the oven to 200°C (180°C fan).
2. Place the courgette, red pepper, onion and cherry tomatoes onto a baking tray.
3. Drizzle the vegetables with olive oil and sprinkle with oregano, smoked paprika, salt and pepper. Toss gently to coat.
4. Roast the vegetables in the oven for 10 minutes.
5. Remove the tray from the oven and place the salmon fillets on top of the vegetables.
6. Squeeze lemon juice over the salmon and return the tray to the oven for a further 12 to 15 minutes, or until the salmon is cooked through.
7. Serve topped with fresh herbs if desired.

Serving Suggestions

This dish can be served on its own for a lighter meal or alongside:

• Quinoa
• roasted new potatoes
• a simple green salad

Adding whole grains can increase fibre intake and help create a balanced meal depending on individual preferences and activity levels.

Supporting Metabolic Health Through Balanced Meals

Many people with PMOS find that meals containing protein, fibre and healthy fats help support satiety and stable energy levels throughout the day. Simple meals such as tray bakes can make it easier to include a variety of whole foods without spending large amounts of time cooking.

Combined with regular movement and strength-based exercise, balanced meals can support long-term health and wellbeing.

You can learn more about the role of exercise in PMOS in our article on strength training and PMOS, and explore how nutrients such as vitamin D contribute to skeletal health in our article on bone health and PMOS.

Spring Gut Glow Salad

A simple, gut-supportive spring meal for PMOS

When conversations about gut health and PMOS become overwhelming, returning to food in its simplest form can be surprisingly powerful. Many women are told to increase fibre, add prebiotics, or follow complex gut protocols, yet practical guidance on what this looks like in everyday meals is often missing.

For women who experience bloating or IBS-type symptoms, fibre-rich meals can sometimes feel intimidating. Gradual exposure, thoughtful ingredient choices, and balanced meal structure often make a significant difference to tolerance.

Serves 3

Ingredients

• 120g quinoa (dry weight)
• 1 tin chickpeas (400g), drained and rinsed very well
• 1 bunch asparagus, woody ends removed, sliced into bite-size pieces
• 150g peas (frozen is fine)
• 4–6 radishes, thinly sliced
• 2 large handfuls rocket or baby spinach
• ½ cucumber, diced
• 100g feta cheese, crumbled
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh mint (optional), finely chopped
• 2 tbsp pumpkin seeds
• 2 tbsp hemp hearts

Dressing

• 2 tbsp extra virgin olive oil
• juice of ½ lemon
• 1 tsp Dijon mustard
• sea salt and black pepper

Method

1. Rinse quinoa well under running water. Cook according to packet instructions (usually 1 part quinoa to 2 parts water). Once cooked, fluff with a fork and allow to cool slightly.
2. Bring a small pan of water to the boil. Blanch the asparagus for 2–3 minutes until just tender, then add peas for the final minute. Drain and rinse briefly under cool water.
3. Drain and rinse chickpeas thoroughly (this helps make them easier to digest for many people). Shake off excess water.
4. In a large bowl combine quinoa, chickpeas, asparagus, peas, radishes, leafy greens and cucumber (if using). Toss gently.
5. Whisk the olive oil, lemon juice, Dijon mustard and honey (if using). Season with salt and pepper.
6. Pour dressing over the salad and mix well. Top with crumbled feta, fresh herbs, pumpkin seeds and hemp hearts.
7. Enjoy!

If you’re prone to bloating, IBS-type symptoms, or feel nervous about fibre-rich foods:

• start with a smaller portion and build up gradually
• choose cooked veg earlier in the day, and save raw salad for when your gut feels calm
• if legumes feel too much, use ½ tin chickpeas and increase quinoa/veg instead

Storage & meal prep

• Keeps well for up to 2 days in the fridge.
• If meal prepping, store the dressing separately for best texture.