Puttanesca-Style Panzanella - PCOS-Friendly Recipe

Servings: 4

Lunch

This Puttanesca-Style Panzanella is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

2 pounds plum tomatoes, coarsely chopped
1 cup fresh flat-leaf parsley leaves
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
1/2 loaf stale peasant bread
3/4 cup oil-cured black olives, pitted and chopped

Instructions

For the salad: Combine the tomatoes, parsley, onions and bell peppers. For the dressing: Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl. Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve. Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using.

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Frequently Asked Questions

Is Puttanesca-Style Panzanella good for PCOS?

Yes, this Puttanesca-Style Panzanella recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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