PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Fresh green beans with a taste of soy sauce and garlic.
1 tbsp sesame oil (or olive oil)
1 1/2 lbs green beans, fresh, trimmed
6 cloves garlic cloves, minced
3 tbsps soy sauce
1 serving 1 packet sugar substitute (splenda)
1. In a large pot of rapidly boiling water, cook green beans until just tender, 4-5 minutes.
2. While beans are cooking, in a small bowl, combine soy sauce, oil and sugar substitute and set aside.
3. Drain beans and set aside.
4. Spray wok or 10" skillet with nonstick cooking spray; place over medium-high heat. add garlic; cook, stiring constantly, until softened, 20-30 seconds. Add green beans; cook, stirring and turning constantly, until well coated, about 2 minutes.
5. Add soy sauce mixture; continue to stir and turn until most of the liquid is absorbed, 1-2 minutes.
6. Note: based on a Weight Watchers recipe.
Serving Size: 6
Amount Per ONE Serving | ||
---|---|---|
Calories 64 kcal | ||
Fat 2.42 g | ||
Carbohydrate 9.84 g | ||
Protein 2.76 g | ||
Iron 46 mg | ||
Calcium 29 mg | ||
Monounsaturated Fat 0.91 g | ||
Polyunsaturated Fat 1.02 g | ||
Saturated Fat 0.35 g | ||
Sodium 458 mg | ||
Sugar 1.89 g | ||
Potassium 266 mg | ||
Vitamin A 94 mcg | ||
Vitamin C 194 mg | ||
Fiber 4 g |
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