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 Keto Spanish Salad is a great way to enjoy a healthy, low-carb meal that's packed with flavor. The salad is made with a mix of fresh greens, juicy tomatoes, crisp cucumbers, salty olives, and creamy feta cheese. The dressing is a simple combination of olive oil, apple cider vinegar, salt, and pepper. This recipe serves two and is perfect for a quick and easy dinner. Grocery list: mixed salad greens, tomato, cucumber, olives, feta cheese, olive oil, apple cider vinegar, salt, and pepper. The Glycemic Index (GI) for this recipe is low, making it a great choice for those with PCOS.
This PCOS-friendly Keto Spanish Salad is a delicious and nutritious meal that's quick and easy to prepare. The salad is packed with a variety of fresh vegetables that provide a wealth of vitamins and minerals, including vitamin A, vitamin C, calcium, and iron. The olive oil in the dressing provides healthy monounsaturated fats, while the feta cheese adds a touch of protein. The low Glycemic Index (GI) of this salad makes it a great choice for those with PCOS, as it can help to regulate blood sugar levels and prevent insulin resistance. Enjoy this salad as part of your regular meal plan to help manage your PCOS symptoms and feel empowered and in control of your health.
This recipe includes superfoods such as:
2 cups of mixed salad greens (50g), 1 medium tomato (123g), 1/2 cucumber (150g), 1/4 cup of sliced olives (30g), 1/4 cup of feta cheese (34g), 2 tablespoons of olive oil (30ml), 1 tablespoon of apple cider vinegar (15ml), Salt and pepper to taste
1. Wash and dry the salad greens, tomato, and cucumber. 2. Slice the tomato and cucumber. 3. In a large bowl, combine the salad greens, tomato, cucumber, olives, and feta cheese. 4. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper. 5. Drizzle the dressing over the salad and toss to combine. 6. Serve immediately.
Serving Size: 2
Amount Per ONE Serving | ||
---|---|---|
Calories 300 kcal | ||
Fat 20 g | ||
Carbohydrate 10 g | ||
Protein 15 g | ||
Omega 3 0.50 g | ||
Chromium 30.00 mg | ||
Zinc 2.00 mg | ||
Magnesium 50.00 mg | ||
B Vitamins 1.50 mg | ||
Iron 2 mg | ||
Calcium 150 mg | ||
Cholesterol 25 mg | ||
Monounsaturated Fat 10 g | ||
Polyunsaturated Fat 2 g | ||
Saturated Fat 5 g | ||
Sodium 300 mg | ||
Sugar 4 g | ||
Potassium 400 mg | ||
Vitamin A 1000 mcg | ||
Vitamin C 20 mg | ||
Fiber 5 g |
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