Best Protein Powder for PCOS: Fueling Your Health
Discover the top protein powders for managing PCOS. Learn about their benefits, how to choose the right one, and tips for incorporating them into your diet.
Recipe by Judy Kim Simple seared pork and couscous get a flavor boost from garlicky chimichurri.
This recipe includes superfoods such as:
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. 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 package plain Israeli couscous
16 oz. fresh peas
kosher salt
Freshly ground black pepper
2 c. mixed dry spinach and arugula
2 cloves garlic, chopped
1/2 c. Chopped red onion
1/2 tsp. crushed red pepper flakes
1 tsp. lemon zest
1 tsp. lemon juice
extra-virgin olive oil
4 bone-in pork chops, 1" thick
1/4 c. fresh chopped parsley
In a medium pot, prepare couscous according to package instructions. Add fresh peas for last 2 minutes of cooking time. Season with salt and pepper and stir. Turn off heat and cover to keep warm.
Meanwhile, in the bowl of a food processor add greens, garlic, onion, 1/2 teaspoon salt, red pepper flakes, lemon zest, lemon juice, and 1/2 cup olive oil. Pulse until finely chopped (sauce should have some texture). Scrape side of bowl with a rubber spatula as needed. Set aside in a small bowl.
Preheat a large cast iron pan over high heat. Pat each pork chop dry with a paper towel and season generously with salt and pepper on both sides. Add 1 teaspoon olive oil to the pan and add two pork chops. Sear on high for 5 minutes on each side. Remove the pork chops to rest; cook remaining pork chops.
Serve pork chops with spoonful of chimichurri and side of peas and couscous. Drizzle with olive oil and garnish with fresh parsley.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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