PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Roasted artichoke bottoms stand in for English muffins in this quick yet elegant low carb dish.
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.
1 1/2 cans artichoke bottoms
4 tsps extra virgin olive oil, divided
3 tsps leaves chopped fresh oregano, divided, plus 4 sprigs for garnish
1/3 cup chopped pancetta
2 tbsp reduced fat mayonnaise
2 tbsp nonfat plain yogurt
1 tsp water
6 large eggs
4 large egg whites
2 tbsp Neufchatel
1/4 tsp salt
2 tsp lemon juice
1. Pre-heat oven to 425° F (210° C).
2. Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
3. Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in a large bowl.
4. Heat the remaining 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
5. To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce. Garnish with oregano sprigs, if desired.
6. Note: a shopping tip, artichoke bottoms can be purchased in 14 oz cans found near other canned vegetables. If unavailable, substitute two 14 oz cans rinsed and halved artichoke hearts.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 308 kcal | ||
Fat 18.98 g | ||
Carbohydrate 13.04 g | ||
Protein 19.76 g | ||
Iron 62 mg | ||
Calcium 53 mg | ||
Cholesterol 338 mg | ||
Monounsaturated Fat 6.15 g | ||
Polyunsaturated Fat 2.04 g | ||
Saturated Fat 5.22 g | ||
Sodium 1075 mg | ||
Sugar 3.92 g | ||
Potassium 187 mg | ||
Vitamin A 53 mcg | ||
Vitamin C 18 mg | ||
Fiber 5.3 g |
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