A Gluten Free and Dairy Free Guide to PCOS
Discover how to manage PCOS with a gluten and dairy free diet. Learn practical tips, meal ideas, and science-backed strategies for better hormone balance.
Low fat and zesty potato salad.
2 lbs red baby potatoes
3/4 cup slices english cucumber
3/4 cup chopped green pepper
3/4 cup chopped orange pepper
1/2 cup chopped green onion
1/2 cup balsamic vinegar
1 tbsp olive oil
1 cup chopped or sliced cherry tomatoes
1 tsp sea salt
1 tsp black pepper
1/2 cup crumbled feta cheese
2 oz olives
1. Mix balsamic vinegar and olive oil in a large bowl. If you can find white balsamic vinegar, all the better!
2. Slice potatoes and gently bring to a bowl until just fork tender.
3. Strain and add to vinegar mixture, making sure potatoes are well coated; let sit for 20 minutes.
4. Meanwhile, slice cucumbers, chop the green and red pepper and green onions, slice cherry tomatoes. Strain about 1/2 cup of canned, sliced black olives.
5. Add to potato mixture and mix gently. Season to taste with salt and pepper. Refrigerate.
6. Note: Excellent with lots of fresh ground black pepper and a scattering of feta cheese!
Serving Size: 6
Amount Per ONE Serving | ||
---|---|---|
Calories 199 kcal | ||
Fat 6.76 g | ||
Carbohydrate 29.58 g | ||
Protein 5.62 g | ||
Iron 59 mg | ||
Calcium 60 mg | ||
Cholesterol 11 mg | ||
Monounsaturated Fat 3.32 g | ||
Polyunsaturated Fat 0.6 g | ||
Saturated Fat 2.46 g | ||
Sodium 688 mg | ||
Sugar 4.59 g | ||
Potassium 904 mg | ||
Vitamin A 131 mcg | ||
Vitamin C 861 mg | ||
Fiber 4.3 g |
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