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.
Healthy and tasty vegetarian meal.
This recipe includes superfoods such as:
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
1 tbsp Thai sweet chili sauce
2 tbsp lite soy sauce
2 tbsp fish sauce
2 tsp minced garlic
1 red bell pepper
2 1/4 cups shredded carrots
2/3 cup bean sprouts
1 oz dry roasted peanuts
6 cups mustard greens
2 cups fresh cilantro leaves
3 jumbo eggs
2 tbsps canola oil
2 limes
2 tsps grated ginger
6 small scallions
8 oz flat rice stick noodles
1. Bring 6 cups of water to a boil in a large saucepan; add noodles, stir to separate, then cover and remove from heat. Let stand 4 minutes, stirring once or twice, until softened. Drain; rinse with cold water. In a small cup, combine chili sauce, soy sauce, fish sauce, and lime juice .
2. Heat 1 1/2 tablespoons of the oil in a large non-stick skillet or wok over medium-high heat. Add garlic and ginger; sauté 30 seconds or until fragrant. Add greens and cover with lid for 2 minutes or until wilted. Add bell pepper, carrots, and scallions; stir-fry 4 minutes or until vegetables are crisp-tender. Remove vegetables to a bowl.
3. Return skillet to heat. Add remaining oil. When hot, add eggs and scramble just until set. Add to bowl with vegetables.
4. Return skillet to heat and add chili-sauce mixture and bring to a boil. Add noodles; gently toss, using a pasta fork, for 1 minute, to coat. Return vegetables and eggs to skillet. Cook, tossing with pasta fork, for 3 minutes or until hot and noodles are tender. Stir in bean sprouts, if desired.
5. Transfer to a serving bowl with cilantro and toss. Top with peanuts, if desired. Serve with lime wedges.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 498 kcal | ||
Fat 15.8 g | ||
Carbohydrate 72.37 g | ||
Protein 21.14 g | ||
Iron 54 mg | ||
Calcium 48 mg | ||
Cholesterol 206 mg | ||
Monounsaturated Fat 7.86 g | ||
Polyunsaturated Fat 3.98 g | ||
Saturated Fat 2.61 g | ||
Sodium 1222 mg | ||
Sugar 9.7 g | ||
Potassium 233 mg | ||
Vitamin A 957 mcg | ||
Vitamin C 558 mg | ||
Fiber 11 g |
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