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Menstrual Phase Recipe – Lemony Baked Oysters

Lemony Baked Oysters

This recipe is so easy and delicious (if you like oysters, of course πŸ˜‰ and a great way to add iron and zinc to your diet during your menstrual phase. All you need is a can of oysters (preferably sustainably raised), lemon, garlic, herbs de Provence, and olive oil.Β 


  • 1 (8 oz / 226 g) can whole oysters (Crown Prince Whole Oysters), drained
  • 1 lemon (preferably organic)
  • 23 garlic cloves, roughly chopped
  • 2 tbsp olive oil
  • 1 tbsp Herbes de Provence
  • 1 tbsp bread crumbs
  • salt/pepper, to taste


  1. Preheat oven to 375Β°F
  2. Drain and rinse canned oysters.
  3. Place oysters in a small bowl and add 1/2 lemon juice, garlic, olive oil, Herbes de Provence, and bread crumbs. Mix until oysters are thoroughly coated.
  4. Place oysters on baking sheet and bake in oven for 12 minutes, until warmed through.

To serve:

Once baked, top oysters with freshly grated lemon zest, lemon juice (the more lemon juice the better!) and a bit of olive oil. Serve alongside baby kale greens drizzled in olive oil. These are best enjoyed while still warm.Β