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.
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. 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.
6 slices prosciutto, halved
2 teaspoons olive oil
1 clove garlic, finely chopped
3 ounces (2 cups compacted) baby spinach, roughly chopped
3 eggs, at room temperature
1/4 cup mascarpone cheese, at room temperature
1/2 teaspoon lemon zest
Pinch freshly ground pepper
Small pinch ground nutmeg
1 tablespoon chopped fresh chives
Preheat the oven to 400 degrees F. Making the prosciutto cups: Line 12 mini-muffin cups with the halved prosciutto slices. Making the spinach: Heat the olive oil in a large saute pan and cook the garlic over medium-high heat until golden, about 30 seconds. Add the spinach and saute, stirring continuously until the spinach just begins to brown, 2 to 3 minutes. Remove from the heat and let cool slightly. Making the eggs: Add the eggs, mascarpone, lemon zest, pepper and nutmeg to a large measuring cup with a spout. With a hand-held blender, puree for 30 seconds. Making the quiche: Divide the sauteed spinach among the prosciutto cups. Pour the egg mixture carefully over the spinach. Sprinkle each cup with the chives. Bake the cups until the eggs are cooked and the prosciutto is crispy, about 10 minutes. Serve warm.
Serving Size: 12
Amount Per ONE Serving | ||
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Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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