This recipe comes to us from nutritionist and hormone specialist, Paige Lindgren, shared from her debut cookbook, Sync & Savor: Cycle-Based Nutrition for Hormone Health and Balance. Ahead of her book launch, we asked Paige to share some additional thoughts with us about seed cycling, how she feels in her kitchen and her food inspiration. Check out our interview below. Whether or not hormone health is top of mind for you, we love the way Paige's recipes are nourishing, accessible, and, naturally, heavy on the tahini!
Serves 2
Prep Time: 20 minutes
Cook Time: 10 minutes
INGREDIENTS
Salmon
1 (4- ounce) wild-caught salmon fillet, pan- seared until crisp (or piece of smoked salmon for a no-cook option)
Salt and freshly ground black pepper
1 tablespoon olive or avocado oil
Spicy Ginger Miso Drizzle
1 tablespoon tahini
1 teaspoon white miso paste
1⁄2 teaspoon grated fresh ginger
1⁄2 teaspoon sriracha hot sauce, or more as desired
1 teaspoon rice vinegar
1 teaspoon coconut aminos
Assembly
4 sheets of nori
1 cup cooked sushi rice (or cauliflower rice, for a veggie boost)
1 avocado, halved, pitted, and sliced
1⁄4 cup julienned cucumber
1⁄4 cup shredded carrot
2 tablespoons microgreens or shredded cabbage, for extra crunch (optional)
1 tablespoon sesame seeds (black or white)
Tamari or coconut aminos, for dipping
Method
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Make the salmon for the filling: Place a medium nonstick skillet or cast-iron skillet over medium-high heat and allow the skillet to heat for a couple of minutes.
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Pat the salmon fillet dry with a paper towel, and season with a pinch of salt and pepper on both sides
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Add the oil to the hot skillet, then place the salmon fillet skin side down in the pan. Let it cook for 4 to 5 minutes without moving it to allow the skin to crisp up. Flip the fillet over and allow to cook for another 2 to 3 minutes, depending on thickness, until it reaches your desired doneness. The salmon should be golden brown and crisp on the outside, but still tender and moist inside.
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Remove the salmon from the pan and let it rest for a couple of minutes on a plate. When cooled slightly, flake the salmon with a knife into bite-size pieces. (Alternatively, if you are using the smoked salmon, break it up into small pieces.) If you cooked the salmon with skin on, you can discard the skin now.
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Make the drizzle: In a small bowl, whisk together the tahini, miso, fresh ginger, sriracha, rice vinegar, and coconut aminos until the dressing is smooth. Adjust the consistency with 1 to 2 teaspoons of warm water, if needed.
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Assemble the wraps: Lay a sheet of nori on a flat surface. Spread one-fourth of the rice in a thin layer across the bottom third.
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Add about one-fourth of the salmon bits, the avocado slices, cucumber julienne, shredded carrot, and a pinch of the microgreens or cabbage (if using). Sprinkle with some of the sesame seeds. Roll up the nori sheet tightly and slice it in half.
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Continue to make the remaining 3 nori wraps, using the remaining ingredients
- Arrange the wraps on a serving plate and drizzle with the spicy ginger-miso sauce. Serve with the tamari or coconut aminos for dipping.
A Fun Chat with Paige
1. What is seed cycling, and how did you first discover it?
Seed cycling is a way of eating specific seeds during different phases of your cycle to support hormone balance (flax and pumpkin seeds in the first half, and sesame and sunflower in the second). I discovered it when I was deep in my own hormone healing journey and honestly willing to try anything that felt natural and supportive. It stood out because it felt simple, food-based, and actually doable long-term, which was really important to me!
2. Are there common misconceptions about seed cycling you find yourself constantly correcting?
People either think it’s a magic fix or that it’s too complicated to bother with. It’s neither. It’s not going to overhaul your hormones overnight, but it’s a really supportive tool when paired with a balanced lifestyle. And it doesn’t have to be strict or overwhelming, you can incorporate it in a really intuitive, low-pressure way (sprinkle them in your smoothies, yogurt bowls, salads, etc)!
3. In a few words, describe how you feel when you're in the kitchen?
Grounded, creative, and honestly a little in my own world. It’s one of the few places where I fully slow down and feel present.
4. What's one thing you would like everyone to know about starting seed cycling?
You don’t have to be perfect for it to work. I think people get caught up in doing everything exactly right, but consistency over time matters way more than perfection. Start simple, add seeds to meals you already love instead of trying to overhaul your entire routine.
5. Do you have a favorite kitchen playlist or artist you love while you cook?
I usually go for chill, vibey music like soft indie or acoustic! Sometimes I’ll throw on a podcast if I’m in more of a routine cooking mood, but if I’m really enjoying it, it’s usually music that makes it feel a little cinematic.
6. Do you have a favorite chef, restaurateur, or cookbook author you admire?
I’m really inspired by people who make wellness feel elevated but still approachable. I love when food feels beautiful and intentional, but not intimidating- those are the kinds of creators I gravitate toward and try to embody in my own work.
7. What's the recipe in the book you're most proud of, and why?
Probably my sweet potato brownies. They’re one of those recipes that people don’t expect to love as much as they do, and they’ve gone viral every time I’ve shared them. They really represent what the book is about- making hormone-supportive food that actually tastes amazing and feels indulgent!
8. How do you keep seed cycling feeling exciting and varied rather than repetitive?
I focus on building meals that don’t feel like “seed cycling meals”- just really good recipes that happen to include the right ingredients. Changing textures, flavors, and formats helps a lot too like smoothies, baked goods, savory bowls, snacks. It keeps it feeling like a lifestyle, not a protocol!
