Mexican Food and PCOS: Making Healthy Choices
Discover how to enjoy delicious Mexican cuisine while managing PCOS symptoms with our guide to making healthy choices.
This snack mix is packed with nutrition and healthy fats from the many nuts and seeds. Plus the freeze-dried blueberries add a tangy, fruity flavor to the mix!
This recipe includes superfoods such as:
2 tablespoons Splenda Brown Sugar Blend
1/8 teaspoon cayenne pepper
1 cup raw, unsalted pumpkin seeds (pepitas)
1 cup unsalted sunflower seeds
1 cup unsalted slivered almonds
¼ cup sesame seeds
Cooking Spray
1.2 ounce bag freeze dried blueberries
Preheat an oven to 300 degrees.
Coat a baking sheet with non-stick cooking spray and set aside.
In a bowl, combine Splenda Brown Sugar, cayenne pepper, pumkin seeds, sunflower seeds, almonds and sesame seeds and toss to coat.
Spread mixture onto the baking sheet and then spray again with a coating of cooking spray.
Bake for 15 minutes, stirring every 5 minutes to ensure even browning.
Remove from oven and set aside to cool. When cool, toss nut mixture in a bowl with the freeze dried blueberries.
Chef Tip: Be sure you are buying freeze dried blueberries, not just regular dried blueberries. The freeze dried are very different nutritionally and are crisp instead of chewy.
MAKE IT GLUTEN-FREE: Verify that the ingredients that you use are gluten-free and this dish can be gluten-free.
Serving Size: 15
Amount Per ONE Serving | ||
---|---|---|
Calories 175 kcal | ||
Fat 14 g | ||
Carbohydrate 9 g | ||
Protein 6 g | ||
Saturated Fat 1.7 g | ||
Fiber 3 g |
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