Best gluten-free flours for PCOS
Discover the best gluten-free flours for PCOS that help manage blood sugar and provide essential nutrients for hormonal balance
Perfect fall soup. Easy to make, very tasty and low in points.
This recipe includes superfoods such as:
Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.
For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.
5 oz sour cream, fat free
1/2 tsp chili powder
1 tsp ground cumin
1 tsp olive oil
2 breasts, bone and skin removed chicken breasts
1 can tomato soup
2 cups chicken broth
1 tbsp worcestershire sauce
1 cup corn, whole-kernel
2 cloves garlic, minced
1 cup chopped onion
29 oz diced tomatoes
1 oz jalapeno peppers, chopped
2 oz dry white wine
1 cup crushed tortilla chips
1. Heat oil in a Dutch oven over medium-high heat.
2. Add onion and garlic; sauté for 2 minutes.
3. Stir in shredded chicken and all ingredients (except tortilla chips and sour cream); bring to a boil.
4. Reduce heat, and simmer 1 hour.
5. Ladle soup into bowls; top with tortilla chips and sour cream.
6. Note: I often leave off the chips and sour cream and add chopped up avocado.
Serving Size: 8
Amount Per ONE Serving | ||
---|---|---|
Calories 221 kcal | ||
Fat 3.69 g | ||
Carbohydrate 28.96 g | ||
Protein 19.24 g | ||
Iron 136 mg | ||
Calcium 78 mg | ||
Cholesterol 36 mg | ||
Monounsaturated Fat 1.53 g | ||
Polyunsaturated Fat 1.09 g | ||
Saturated Fat 0.8 g | ||
Trans Fat 0.02 | ||
Sodium 574 mg | ||
Sugar 5.28 g | ||
Potassium 744 mg | ||
Vitamin A 166 mcg | ||
Vitamin C 270 mg | ||
Fiber 3.7 g |
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