Sweet Almond Cream of Buckwheat with Skillet Pears Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 2 cups fat-free milk
- 1/2 cup uncooked cream of buckwheat
- 2 tablespoons plus 2 teaspoons sugar, divided
- 1 tablespoon light butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- Cooking spray
- 2 cups chopped ripe pear
- 1/4 cup dried cherries
- 2 tablespoons water
- 1/2 teaspoon ground cinnamon
- 1/4 cup sliced almonds, toasted
Instructions
- Bring milk just to a boil in a medium saucepan over medium-high heat. Stir in cream of buckwheat; reduce heat and simmer 10 minutes or until thickened, stirring frequently. Remove buckwheat from heat; stir in 2 tablespoons sugar, butter, and next 3 ingredients.
- While buckwheat cooks, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pear, remaining 2 teaspoons sugar, cherries, 2 tablespoons water, and cinnamon to pan. Bring to a simmer; cover and cook 4 minutes. Remove from heat.
- Spoon cereal evenly into 4 bowls. Top evenly with pear mixture and almonds.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
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