PCOS and Tubal Ligation: Making Informed Decisions
Looking for clear information about PCOS and tubal ligation? Learn how these conditions interact and what you need to know for your health journey.
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.
4 cups cubed sourdough bread
5 tablespoons olive oil, divided
1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
1/2 teaspoon each salt, ground ginger, ground cumin and pepper
1 cup salted shelled pumpkin seeds (pepitas)
1 cup dried cranberries
4 shallots, finely chopped (about 1/2 cup)
Preheat oven to 425 °. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice.
Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally.
In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first six dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended.
Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)
Serving Size: 8
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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