If you’re looking for a savoury snack that’s perfect for the week leading up to your period, you have to give this recipe a try. It’s been such a lifesaver for me.
As someone who’s really health-conscious, I always keep track of my menstrual cycle. But after being in a calorie deficit for a while, my cycle started getting delayed to around 40 days instead of my usual 28–30 days. It really stressed me out, so I started looking into foods that could help support my hormones and get my cycle back on track.
Whenever I feel my period is approaching, I make this snack, and I’ve personally found that it helps support a more regular cycle. Of course, everyone’s body is different, but it’s become one of my go-to snacks every month.
This dip is also delicious in a sandwich and pairs well with almost any type of bread. However, when I’m dieting, I prefer to increase my healthy fat intake to support my hormones, so I usually serve it with coconut wraps instead.
✅Ingredients
🥑Avocado: A great source of healthy fats and fibre. I naturally find myself eating a lot more avocado in the week leading up to my period and during my period.
🥚Eggs: Packed with high-quality protein and healthy fats, making them a really satisfying and nutritious addition.
🤍Greek yogurt: Adds extra protein while keeping the dip light and creamy. To be honest, I actually prefer using light mayonnaise because I think it tastes even better! If you want a healthier, higher-protein option, Greek yogurt is the way to go. You can also add 10g of light mayonnaise if you’d like a richer, creamier dip.
🥥Coconut wraps: A great source of healthy fats and fibre. When you air fry them into chips, they become super crispy and pair perfectly with the creamy dip. They’re also low in carbohydrates while being higher in healthy fats, making them a great option if you’re trying to increase your fat intake.
Avocado Egg Dip with Coconut wrap chips
Difficulty: easy1
servings5
minutes10
minutes335
kcal20
g13
g23
gIngredients
50g avocado
2 Boiled eggs
50g Greek yogurt
Salt and pepper, to taste
1 coconut wrap
Optional
10g Light mayonaise
Sriracha sauce or low-calorie sweet chilli sauce on the side
Directions
- Make the salad
- In a bowl, combine 50g of avocado, 2 boiled eggs, 50g of Greek yogurt, and salt and pepper to taste. If you’d like a creamier dip, you can also add 10g of mayonnaise. If you’re trying to keep the calories lower, feel free to skip it.
- Mash everything together until the mixture is smooth and creamy.
- Make the Coconut chips
- Cut the coconut wrap into chip-sized pieces.
- ✅ Microwave Method
1. Cook half of the chips at a time for 1½ minutes, flip them over, then cook for another 1½ minutes.
2. Repeat with the remaining half. - ✅ Air Fryer Method
Air fry at 170°C for 4 minutes – The chips may not seem very crispy straight out of the air fryer, but after cooling at room temperature for 5 minutes, they’ll crisp up nicely.
- Leave the chips to cool at room temperature for about 5 minutes. They’ll become much crispier as they cool.
- Serve with the avocado dip and coconut chips, with sriracha or low-calorie sweet chilli sauce on the side. Then, enjoy!
Recipe Video
Notes
- When you use microwave to cook the chips, I highly recommend cooking only half the wrap at a time. When I tried cooking the whole sheet at once, it took much longer and didn’t cook as evenly. Cooking times may vary depending on your microwave, so keep an eye on them and flip them halfway through.
- Air fryers can cook the chips unevenly, so keep an eye on them to prevent burning. Every air fryer cooks a little differently, so you may need to adjust the cooking time accordingly.