Spicy Scallion Paste - PCOS-Friendly Recipe

Servings: 1

Lunch

This Spicy Scallion Paste is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe By: Grace Parisi Working a little of this paste into ground meat, steaks or chops adds incredible flavor. Parisi likes to stuff the paste right into a patty of ground beef with a hunk of Brie to make a super-luxurious cheeseburger.

Ingredients

4 scallions
2 garlic cloves
1 fresh hot chile
1/2 tsp. finely grated lemon zest
1/4 tsp. cayenne pepper
2 tbsp. extra-virgin olive oil
1/2 tsp. salt

Instructions

In a small bowl, combine the scallions with the garlic, chile, lemon zest and cayenne, mashing slightly with the back of a spoon. Stir in the olive oil and salt.
Make Ahead: The paste can be refrigerated for up to 2 days.
Best Uses: Lightly brush the paste onto tofu, shrimp, steaks, chicken or pork before grilling.

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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Frequently Asked Questions

Is Spicy Scallion Paste good for PCOS?

Yes, this Spicy Scallion Paste 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. 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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