Lemony Green Beans and Peas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Kemp Minifie
The play of shapes and shades of green in this vegetable combo takes the humdrum out of these supermarket standbys. Lemon zest adds just the right zip of citrus, but unlike a squeeze of fresh lemon juice, it won't turn the greens a
Ingredients
- 1/2 pound (8 ounces) fresh green beans, trimmed and cut into 1/2- to 3/4-inch pieces
- 1 1/2 cups (8 ounces) frozen peas
- 1 tablespoon unsalted butter, cut into pieces
- 1 teaspoon grated lemon zest
- Freshly ground black pepper
Instructions
- Add green beans to a 3- to 4-quart pot of very well salted boiling water, and cook, uncovered, until barely tender, 4 to 5 minutes.
- Stir in peas and cook, uncovered, until beans and peas are tender, 2 to 3 minutes.
- Meanwhile, put butter and zest in a large bowl.
- Drain vegetables in a sieve and add to bowl. Toss until well coated with butter and zest.
- Season with salt and pepper.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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.
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