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 salad is a perfect lunch for those with PCOS. It's packed with protein from the lentils and quinoa, and full of fiber from the vegetables. The dressing, made with lemon juice and olive oil, is light and refreshing. The cumin and turmeric add a nice warmth and depth of flavor. Grocery list: lentils, quinoa, bell peppers, cucumber, parsley, lemon, olive oil, cumin, turmeric. Low GI ingredients: lentils, quinoa, bell peppers, cucumber.
This salad is not only delicious but also packed with nutrients that are beneficial for those with PCOS. The lentils and quinoa are high in protein, which can help to regulate blood sugar levels. The vegetables provide a good source of fiber, which is important for digestive health. The olive oil is a good source of monounsaturated fats, which can help to reduce inflammation. The cumin and turmeric are both known for their anti-inflammatory properties. This recipe is easy to make and can be personalized to your taste. It's a great way to feel empowered and in control of your health.
This recipe includes superfoods such as:
1 cup of lentils (200g), 1 cup of quinoa (185g), 1 red bell pepper, 1 yellow bell pepper, 1 cucumber, 1 bunch of fresh parsley, 1 lemon, 2 tablespoons of olive oil (30ml), 1 teaspoon of cumin (2g), 1 teaspoon of turmeric (2g), salt and pepper to taste
1. Rinse the lentils and quinoa under cold water. 2. Cook the lentils and quinoa according to package instructions. 3. While they are cooking, chop the bell peppers, cucumber, and parsley. 4. In a large bowl, combine the cooked lentils and quinoa, chopped vegetables, and parsley. 5. In a small bowl, whisk together the juice of the lemon, olive oil, cumin, turmeric, salt, and pepper. 6. Pour the dressing over the salad and toss to combine. 7. Serve immediately or refrigerate for later use.
Serving Size: 2
Amount Per ONE Serving | ||
---|---|---|
Calories 350 kcal | ||
Fat 10 g | ||
Carbohydrate 48 g | ||
Protein 18 g | ||
Omega 3 0.50 g | ||
Chromium 25.00 mg | ||
Zinc 3.00 mg | ||
Magnesium 150.00 mg | ||
B Vitamins 1.50 mg | ||
Iron 6 mg | ||
Calcium 80 mg | ||
Monounsaturated Fat 7 g | ||
Polyunsaturated Fat 2 g | ||
Saturated Fat 1 g | ||
Sodium 300 mg | ||
Sugar 6 g | ||
Potassium 800 mg | ||
Vitamin A 2000 mcg | ||
Vitamin C 80 mg | ||
Fiber 15 g |
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