Lunch: Moroccan Omelet

This recipe includes superfoods such as:

Cinnamon, Lemon, Spinach

Health benefits of Moroccan Omelet

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). 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. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1/4 small onion, minced (about 1/4 cup)
1/4 cup low-sodium vegetable broth
8 grape tomatoes, halved, or quartered if large
1 teaspoon fresh lemon juice
1 small clove garlic, minced
1/8 teaspoon ground cumin
Pinch each ground coriander, turmeric, cinnamon and black pepper
1/2 cup rinsed and drained canned chickpeas
1 large egg plus 3 large egg whites, beaten
3/4 cup baby spinach
1/4 avocado, sliced

Instructions

In a nonstick skillet, cook onion in broth over low heat until translucent, about 6 minutes.
Add tomatoes, lemon juice, garlic, spices and chickpeas; cook, stirring occasionally, until tomatoes have cooked down slightly, 3 to 4 minutes. Transfer to a bowl.
Wipe skillet and mist with olive oil spray. Pour in eggs, then spinach; cook until eggs set, 4 minutes.
Fold omelet; plate, top with chickpea mix and garnish with avocado.

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