The MWN Favs of This Year!
Recipe: Tomato Tarte with Gut-Friendly, Easy Homemade Crust
*This newsletter is not intended to be medical advice. Supported by Mandy Murphy Carroll, RD MPH, Dr. Rosa Keller, PHD RD, Dr. Ricki Pollycove OBGYN, & Dr. Claire Packer OBGYN
Welcome to Modern Women’s Nutrition!
Empowering the busy modern woman to understand her hormone & metabolic health, and how to eat to thrive at every step of her journey—from fertility to menopause and beyond.
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Modern Women’s Nutrition just had it’s 1 year birthday!!! And my heart is so full. I could not be one year in, sharing all of my research and recipes, without your time reading, commenting, liking and supporting my work. Thank you so, so much, from the bottom of my heart. I’d love to give back by offering 1 free month to new subscribers — available until this Sunday evening at midnight!
→ Jump to Recipe: Tomato Tarte with Gut-Friendly, Easy Homemade Crust
Hi friends,
I still can’t quite believe it’s July!!
A little over a year ago, Modern Women’s Nutrition was just an idea, something I hoped would bring together the best of what I’ve learned over the last 20 years: as a professional chef, as a woman navigating my own hormone and health journey, a professional in the nutritional & blood sugar health space, and as someone who deeply believes that the way we feed ourselves matters, not just nutritionally, but emotionally, energetically, and generationally.
Since launching, I’ve poured so much heart into these weekly posts!! And I want to take a moment to step back, look around, and say thank you.
Thank you so much for opening these emails.
Thank you for testing the recipes.
Thank you for being curious, open, and willing to rethink the way we approach nourishment.
This post is a little celebration, a little recap, and a big invitation to keep going together because what’s coming next at MWN is only getting better!
I’m Anja Lee Hall, a professional chef of 20 years trained in France and San Francisco, a Food Network champion (that still feels wild to say), a nutrition coach, and a founder of The Blood Sugar Method and Anja Lee & Company.
But more than any title, I’m a woman who has lived inside the struggle of feeling confused about weight management, exhausted for no reason, foggy brain when I wake up, anxious, inflamed with no answer, and struggled navigating all of this in the typical wellness world.
I built this space because I needed it.
Because at 30+, and especially if you’re trying to get pregnant, navigating postpartum, or moving through perimenopause, nutrition & lifestyle doesn’t look like it did at 20. Your body speaks a different language now. I want to help translate.
Modern Women’s Nutrition is my answer to the question so many of us ask quietly:
What do I eat to feel like myself again?
Here, you’ll find hormone-supportive recipes, science-backed nutrition insights, and gentle tools to help you understand your body’s signals and feed it accordingly. We talk about hormone health, blood sugar, salt cravings, mood dips, protein timing, thyroid health, all through the lens of real life.
I currently live in Biarritz, France, where the rhythm of food—market to table, less stress, high quality, fewer ingredients—has reshaped how I cook, eat, and think about nourishment. That mindset lives in every recipe, thought and resource I share with you.
Over the past few months, we’ve covered a lot. Here are some highlights worth revisiting (or catching up on if you’re new):
French Lessons: What the French Get Right About Food & Aging
This series has been one of the most beloved. We’ve talked about how women here nourish themselves through simple, real meals and an attitude of reverence, not resistance, toward aging. If you missed them, check out The French Art of Aging Beautifully and Why French Bread Has 4 Ingredients and Ours Has 40.
Understanding Your Energy, Mood & Metabolism
From the moment you wake up to the moment your head hits the pillow, what you eat and your lifestyle habits affect how you feel. Here, we broke down how to stabilize energy, avoid blood sugar crashes, and fuel your brain, not just your body. You’ll learn lots of useful stuff and get some tasty recipes too with these top posts: What’s Stealing Your Morning Energy (And How to Get It Back) and The Protein-Brain Connection: 10 Foods That Fuel Focus, Mood, and Hormones.
Salt, Snacks & Supplement Confusion
Let’s face it, wellness advice online is a chaotic mess. In these posts, I broke down what actually matters for women’s metabolic health.
These are the dishes readers have emailed me about, made for their families, and bookmarked for hot evenings and weekend picnics. They are a must for you to try!!
Avocado, White Bean & Fresh Herb Salad – protein-packed and perfectly picnic-ready
A Sweet & Salty Summer Melon Ricotta Salad – salty, creamy, hydrating perfection
Green Saucy Farro with Summer Zucchini & Peas – loaded with fiber and flavor
Strawberry Tomato Bruschetta – sweet, savory, and shockingly addictive
Tempeh Reubens with Homemade Thousand Island Dressing – a hormone-friendly twist on comfort food
Coconut Almond Cake with Cherries & Red Walnuts – yes, you can feel amazing and eat cake
Here’s a peek at what’s ahead on Modern Women’s Nutrition:
French Lessons: Chills in July? (What French Women Know That We Don’t)
Is it your thyroid, your fuel, or your hormones? Probably all three.How Bad is Sugar Really?
What is the real impact of sugar on your health—and how do processed sugars differ from natural sugars?Mineral Depletion: A Hidden Cause of Burnout
Discover how mineral depletion from stress, caffeine, and restriction influences burnout and how replenishing key minerals can restore energy, sleep, and hormone balance.
And yes, more tarte recipes. Always.
Thank You for Being Here
This newsletter is for you, and it exists because of you.
Every comment, every message, every recipe you try or forward to a friend truly means the world to me, and I carry your message with me throughout my week!! I hope the second half of this year brings you a deeper connection to your body, your meals, and your own wisdom.
We’re just getting started!
With love from Biarritz,
Anja
Tomato Tarte with Gut-Friendly, Easy Homemade Crust
Download & print recipe
Personalized recipe notes
Substitutions for every ingredient
I'm pulling this super summery dish out from the archives, because it's a fan fave in my household and it's something I make throughout the warm months. I hope you enjoy it!
I make this Tomato Tarte all the time during the summer when Roma & Heirloom tomatoes are in season and bursting with flavor. Roma tomatoes are my go-to because they have less water content, which makes for a more cohesive and less runny tarte. They're also jam-packed with that rich, sweet tomato flavor that really shines through in this recipe. Baking the tarte helps to bring everything together, but letting it sit for 10-15 minutes before serving is key to ensuring that it holds together beautifully. Every time I serve this, people rave about it!
The best part? It only takes about 20 minutes to prepare, and then you can pop it in the oven while you get a salad or another delicious side ready to complete the meal. And here's something else I've noticed: I always feel amazing the next day after enjoying this tarte. My digestion flows smoothly, and I often find myself craving the leftovers because they taste so good and feel so nourishing in my body.
Health Benefits:
Hormone Health: The almond flour used in the crust provides healthy fats and vitamin E, which are beneficial for hormone balance. Olive oil, rich in monounsaturated fats, also supports hormone production.
Gut Health: The fiber from the almond and buckwheat flours helps maintain a healthy digestive system, while tomatoes and garlic provide prebiotics that feed the beneficial bacteria in your gut.
Pregnancy Health: This tarte is a great source of nutrients essential during pregnancy. The goat cheese offers calcium and protein, which are crucial for fetal development. Tomatoes and thyme are rich in antioxidants and vitamin C, supporting the immune system and aiding in iron absorption.
Dinner or Lunch (great for entertaining))
Servings: 8 (Although I find most people eat 2 servings!)
Total Time: 50-60 min | Prep Time: 20–30 minutes | Cook Time: 30 minutes
Gluten-free | Pescatarian | Vegetarian | No Added Sugar
Per serving: Carbs: 18g | Protein: 16g | Fiber: 5g | Fat: 53g
Macronutrient information pulled from MyFitnessPal.
Ingredients:
CRUST:
2 cups almond flour
1 cup buckwheat flour (spelt or all-purpose flour can be substituted)
1 cup extra virgin olive oil
1 egg
1 tsp fine sea salt
TARTE:
8 small Roma tomatoes, sliced into 8 half moons
8 ounces goat cheese, divided
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 tablespoon fresh thyme leaves, pulled off the stems
2-3 large garlic cloves, minced
Salt and freshly ground black pepper to taste
Instructions:
Preheat your oven to 400°F (220°C).
Prepare the Crust: In a large bowl, combine the almond flour, buckwheat flour, and sea salt. Create a well in the center of the flour mixture. Pour in the olive oil and almond milk. Stir with a rubber or wooden spatula until the dough begins to come together.
Once the dough starts to form, gently knead it by hand on a cutting board. Ideally, you’d let it sit for 30 minutes in a covered bowl, or you could make this a day ahead and let it sit in the fridge. This would help it hold together easier, but it’s not mandatory.
Roll the dough between two sheets of parchment paper until flattened to a thin disc. Remove the top sheet and quickly flip the dough into a 9-11 inch pie or tarte pan, pressing it into the bottom and up the sides. If it breaks, just press the pieces back together with your fingers.
Bake the crust for about 5-7 minutes, to give it a slight head start. Remove from the oven and set aside.
Assemble the Tarte: Reduce the oven temperature to 375°F (190°C).
Spread 1 tablespoon of Dijon mustard evenly over the baked crust. Arrange the sliced Roma tomatoes in a circular formation on top of the crust. Sprinkle the minced garlic, dried thyme, salt, and freshly ground black pepper over the tomatoes.
Bake the tarte for about 20 minutes. After 20 minutes, add half the goat cheese and continue baking for another 10 minutes, or until the cheese is slightly melted and the tomatoes are roasted.
Remove from the oven and crumble remaining fresh goat cheese on top. Cover tarte with aluminum foil and let it rest for 10 minutes.
Finish and Serve: Sprinkle fresh thyme leaves over the top before serving. Slice and serve warm.
Download & print, plus shopping list & equipment list:
Is this Pregnancy-Friendly?
Yes! This tarte is loaded with essential nutrients that support pregnancy and overall women's health. The almond flour provides healthy fats and vitamin E, which are beneficial for skin and hormone balance. The goat cheese offers calcium and protein, which are crucial for fetal development, while tomatoes and garlic provide antioxidants and boost the immune system.
Tips:
Ensure that the goat cheese is pasteurized to avoid any risk of listeria.
Using fresh, organic ingredients is recommended to reduce the risk of exposure to pesticides.
Is this Gestational Diabetes-Friendly?
Yes! This recipe is balanced with healthy fats, fiber, and protein, helping to manage blood sugar levels effectively.
Tips:
Pair the tarte with a side salad or non-starchy vegetables to increase fiber intake.
Want to Prep Ahead?
Absolutely! You can prepare the crust dough up to 2 days in advance and refrigerate it until ready to use.
Tips:
The entire tarte can be assembled and kept in the refrigerator for up to a day before baking. Just add a few extra minutes to the baking time if it's cold from the fridge.
How to Store Leftovers:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
Reheat in a low oven (250°F) for about 10-15 minutes to avoid drying out the crust.
Ingredient Substitutions:
Almond Flour: Use spelt flour, all-purpose flour, or a gluten-free flour blend.
Buckwheat Flour: Substitute with more almond flour, spelt flour, or all-purpose flour.
Goat Cheese: Use feta, ricotta, or vegan cheese for a dairy-free option. A nut-ricotta would be delicious, too.
Dijon Mustard: Replace with whole grain mustard or omit if preferred.
Fresh Thyme: Substitute with basil, oregano, or rosemary.
Olive Oil: Avocado oil is a great alternative, offering similar health benefits and a slightly richer flavor. You could also use coconut oil for a hint of sweetness, though it will change the flavor profile slightly.
Tomatoes: I think bell peppers would work here, but I’d have to test it. I encourage you to experiment!
Sea Salt: If you prefer, you can use Himalayan pink salt as alternatives.
Pepper: A dash of cayenne (spicier) or paprika would work too.
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Here’s to an incredible year ahead! I can’t wait to share it with you.
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