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.
Serve up a Lowcountry scramble. Cut the potatoes and shrimp into 1/2-in. pieces and the kielbasa in half. Warm in a nonstick skillet, then add beaten eggs, scramble to desired doneness and fold in grated Cheddar.
This recipe includes superfoods such as:
Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.
1 lb. small red-skinned new potatoes (about 12)
2 tbsp. olive oil
1 large onion, chopped
kosher salt
Black pepper
4 oz. kielbasa, sliced
2 cloves garlic, finely chopped
1 tsp. ground coriander
1/2 tsp. ground mustard
1/4 tsp. cayenne pepper
3/4 lb. large peeled and deveined shrimp (about 16)
1 c. corn kernels (cut fresh from 1 ear or thawed if frozen)
1 bunch spinach (about 12 oz.), thick stems discarded, leaves roughly chopped
Place the potatoes on a large plate and microwave on high for 2 minutes. Turn and microwave until just tender, 1 to 2 minutes more. Cut in half.
Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until the onion is tender, 4 to 6 minutes. Add the potatoes and cook, stirring occasionally, until light golden brown, 2 to 3 minutes. Push to one side of the pan.
Add the kielbasa to the other side of the pan and cook, stirring occasionally, until starting to brown, 3 to 4 minutes. Add the garlic, coriander, mustard and cayenne and cook, tossing, 1 minute.
Add the shrimp, corn and spinach, cover and cook, shaking the pan occasionally, until the shrimp is opaque throughout, 2 to 3 minutes.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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