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.
Refrigerated pie crust makes quick work of this delightful dessert, topped with a warm eggnog sauce.
This recipe includes superfoods such as:
Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.
Polycystic Ovary Syndrome (PCOS) stands as one of the predominant hormonal disorders affecting many women across the globe. Finding effective and holistic methods to manage its array of symptoms is often a journey filled with trials and experiments. Amidst the vast spectrum of dietary recommendations, a certain ruby-red fruit emerges as a potential powerhouse: the humble cranberry.
While cranberry juice is widely available, it's essential to opt for unsweetened versions to avoid added sugars. Fresh cranberries can be added to salads, smoothies, or baked goods. Dried cranberries, preferably unsweetened or minimally sweetened, can be a delicious addition to oatmeal, granolas, or as a simple snack.
PCOS management requires a multifaceted approach, and nutrition stands as one of its cornerstones. By integrating cranberries into a balanced diet, individuals with PCOS can harness their benefits, taking a flavorful step towards better health. As with all dietary changes, it's always a good practice to consult with a healthcare professional or nutritionist to ensure the best choices for individual health needs.
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
2 medium ripe pears, peeled, cut into 1/4-inch slices
1 cup fresh cranberries
1/2 cup sugar
1/4 teaspoon nutmeg
1/2 cup sour cream
3 eggs
Heat oven to 425 °F. Make pie crust as directed on box for One-Crust Baked Shell as directed on box using 9-inch glass pie plate. Prick crust generously with fork.
Bake 9 to 11 minutes or until golden brown. Reduce oven temperature to 350 °F. Cool 5 minutes. Layer pear slices and cranberries in baked crust.
In medium bowl, with wire whisk, beat sugar, nutmeg, sour cream and eggs until smooth and well blended. Pour evenly over fruit.
Bake 15 minutes. Cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 45 minutes longer or until custard is just set and pears are fork-tender. Cool completely, about 1 hour.
In small saucepan, mix cornstarch with 1 tablespoon of the eggnog until mixture is smooth. With wire whisk, beat in remaining eggnog; cook over medium heat 6 to 8 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in rum. Serve warm sauce over pie. Store pie and sauce in refrigerator.
Serving Size: 8
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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