LEPT Nutrition

One of the hardest parts of menopause is realizing symptoms go far beyond hot flashes.

Many women are surprised by:

Brain fog
Anxiety
Mood swings
Belly fat
Exhaustion
Joint pain
Sleep disruption
Low motivation

Hormonal changes affect the entire body — physically, mentally, and emotionally.

The good news? Supportive nutrition, stress management, movement, and recovery can make a major difference during this stage of life.

✨ Let’s normalize these conversations and support each other.

👇 What symptom surprised YOU most during menopause?

During menopause, hormonal changes can impact metabolism, bone density, heart health, sleep, weight management, and emotional health. Many women experience symptoms such as fatigue, hot flashes, mood swings, brain fog, and increased inflammation. While menopause is a natural transition, the way we support our bodies during this time truly matters. ✨

A balanced, nutrient-rich diet can help:

🥗 Support hormone balance
💪 Protect bone and muscle health
❤️ Promote heart health and healthy cholesterol levels
⚡ Improve energy and reduce fatigue
😴 Support better sleep and recovery
🌸 Help manage weight and metabolism
🧠 Support mood, focus, and mental wellbeing

Simple habits like prioritizing protein, fiber, healthy fats, hydration, and nutrient-dense foods can help women feel stronger, more energized, and more balanced during menopause and beyond. Combined with movement, stress management, and proper self-care, nutrition becomes one of the most important tools for long-term health. 🤍

Winter is just around the corner here in Australia! As the chill sets in, there's nothing quite like a steaming bowl of soup to warm your body and soul. 🥣 Packed with an abundance of veggies and nutrients, soups are the ultimate winter comfort food-simple, nourishing, and a delicious way to embrace the season's goodness in every spoonful.⁠
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Here's one of our favourites:⁠
Ingredients⁠
Olive oil x 1 tbsp⁠
Onion x 1 large, finely diced⁠
Garlic x 2 cloves, crushed⁠
Lemon zest x 1 tsp⁠
Potatoes x 2 large, peeled and chopped⁠
Water x 2 cups⁠
Broccoli x 350 g, trimmed and chopped (use all the broccoli, including stork)⁠
Frozen peas x 2 cups⁠
Vegetable stock x 2 cups⁠
Greek yoghurt x ¼ cup⁠
Fresh mint x 2 tbsp, chopped⁠
Pistachio kernels x 2 tbs⁠
Salt and pepper to taste⁠
Wholegrain sourdough x 4 slices, toasted⁠
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Method⁠
Heat olive oil in large pan over medium-high heat and sauté onions for 5 minutes. Add garlic and lemon zest and cook till fragrant (about 2 mins).⁠
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Add the potatoes, bone broth and water, and bring to the boil. Reduce heat and simmer for 5 minutes.⁠
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Add the broccoli and peas and simmer partially covered for 10 minutes. When the vegetables are tender set aside to cool.⁠
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When cool blend in batches until smooth, return soup to clean saucepan and reheat. Season with Salt and pepper to taste.⁠
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Combine Greek yoghurt and mint, serve a dollop on top of soup and sprinkle pistachio nuts on top. Serve with slice of toasted sourdough.⁠
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Nutrition Per Serve: 310 calories, protein 16g, carbohydrates 32.2 g, fat 9.1 g