PCOS Friendly Fermentation: Complete Guide to Probiotic Food Preparation
Discover how fermented foods can support hormone balance, reduce inflammation, and improve gut health for women with PCOS in this comprehensive fermentation guide.
Low carb Mexican dish.
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1 tsp sea salt
2 medium young green onions
6 oz cheddar cheese
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
2 tsps black pepper
6 medium zucchinis
1 lb ground beef
1. Wash zucchini and cut in half lengthwise. Using a melon baller or teaspoon scoop out the inside flesh leaving about 1/4 to 3/8" all around making a little "boat".
2. Chop the scooped out zucchini and the green onions and set aside.
3. Brown the ground beef and drain well. Add all the spices, zucchini, green onions, and enchilada sauce and simmer all together for 30 minutes on low to low-medium heat. Stir occasionally.
4. Preheat your oven to 350 °F (175 °C).
5. Place your prepared zucchini in a 7x11" or 9x13" cake pan lined with foil and sprayed with cooking spray. Drain the meat sauce slightly saving any liquid. Scoop 1/4 to 1/3 cup of the meat mixture. Pour any remaining meat and sauce around the zucchini in the pan. Top with cheese and cover with foil.
6. Bake at for 30 minutes.
7. Serve hot with sour cream, salsa, black olives, or other low carb choices.
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Get it now →Serving Size: 6
Amount Per ONE Serving | ||
---|---|---|
Calories 338 kcal | ||
Fat 21.84 g | ||
Carbohydrate 13.02 g | ||
Protein 24.33 g | ||
Iron 118 mg | ||
Calcium 160 mg | ||
Cholesterol 81 mg | ||
Monounsaturated Fat 7.71 g | ||
Polyunsaturated Fat 0.95 g | ||
Saturated Fat 10.56 g | ||
Trans Fat 0.71 | ||
Sodium 895 mg | ||
Sugar 4.62 g | ||
Potassium 864 mg | ||
Vitamin A 278 mcg | ||
Vitamin C 364 mg | ||
Fiber 4.2 g |
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