No Meat or Bread in the store? No problem!

 

I was a little taken aback at how the meat section and paper aisles were just stripped bare at only 10 am on a Tuesday morning at our local grocery store as part of the CoronaVirus Crisis. Our store was limiting all purchases to only two items of each. That’s a bit difficult to say the least when you’re responsible for feeding seven people! Thankfully, this store run was to get some meds for my husband and as I waited for it to be ready I figured I’d grab some fresh produce for these yummy Mushroom-Cucumber-Lettuce-Carrot-Bell Pepper Rolls. For the first time, I actually felt relief about my decision to eat more veggies because that meant the produce section was more full for me and my family to shop from!

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If you haven’t checked out the Forks Over Knives Recipes, you may want to take a gander online. There’s a movie documentary (watch online/rent/buy) that you can watch, a cookbook or can purchase as a reference for your kitchen library, and these great seasonal magazines (Spring 2020, Winter 2020) full of recipes as well as stories of those who have forever changed their lives by eating whole-based greens, fruits, and veggies while ditching gluten, dairy and sugar.

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I made the Cucumber-Mushroom Rolls without the dry brown rice Mai Fun Noodles and added some sweet bell peppers I had on hand.  This is the first time I’ve ever played around with these round rice papers. Couple of first-timer tips if I may… dip it for about 7-10 seconds and take it out while it’s still slightly stiff. I diced up the lettuce (from a medley kit because my Tower Garden romaine wasn’t quite ready — but will be soon!) and put all the components each in a small bowl and just sat there and did assembly-line style. The thing that took the longest was simply cutting the veggies. This is a seriously easy thing to make in my opinion.

When folding your rice paper, fold sides first (left, then right) and then fold the bottom flap up to seal the corner before rolling the goods into the rice paper. There is a little bit of stretch. I used the peanut dipping sauce recipe on the back of my rice paper because it was free of any gluten and sugar. (I drizzled onto the top as I ate instead of dipping.)

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This is definitely going to go into my spring/summer meal plan wheel-house, because it won’t heat up my kitchen by turning on the stove. I do encourage you to pick up a copy of the Forks Over Knives Summer 2019 Edition as it contains many more great recipes like this one!

Enjoy!

— Erin

5 PCOS-friendly Burgers to Grill

Summer is here and it’s time to fire up your grill! Here are five PCOS-friendly burgers to enjoy! Remember, gluten-free is the best option. Put your burger on a full bed of lettuce and enjoy with a fork or spoon. If you need to have something for a bun experience, check out the sprouted grain version of the Ezekiel Bread Hamburger Buns!

Healthy Salmon-Quinoa Burgers

Salmon Quinoa Kale Burgers

by Skinny Taste | click to view recipe

 

Vegan Sweet Potato Sliders

Healthy Vegan Sweet Potato Sliders

by Emilie Eats |  click to view recipe

 

Prosciutto Olive and Sundried Tomato Turkey Burgers

Turkey Burger

by The Healthy GF Life | click to view recipe

 

Chicken Caprese Burger
chicken_caprese_burger

by Chef Robert Irvine | click to view recipe

 

Mediterranean Chickpea Burger

Mediterranean-Burgers

by Roboot with Joe | click to view recipe

 

Use Ezekiel Bread as a Sprouted Grain Burger Bun or a large Portobello Mushroom

ezekielbreadbuns

click to view more details

 

No-Bake Chocolaty Protein Goji Berry Granola Bites

There are so many things I love about this No-bake Chocolaty Protein Goji Berry Granola Bite recipe! You know all those seeds you can use in the Life Changing Cracker recipe and the Overnight Oats recipe we shared? Here’s another snack option you can make with them with a totally different taste! These power-punched bites are loaded with protein, natural fats, and anti-oxidants.  Here are some highlights that make it so good for you:

Cacao: Touted as being even better for you than dark chocolate, cacao nibs and cacao powder found in this recipe are full of flavonoids and antioxidants that fight off free-radical damage which can cause DNA damage, premature aging and even cancers. Think of antioxidants as firefighters putting out a blaze — a blaze of inflammation in your body. And cacao is one of the highest sources of antioxidants. The best part is it will make this snack taste “chocolaty” to you and will fire up all those pleasure sensors in the brain and lower your cortisol levels (aka: destress). In addition, one ounce of cacao nibs has 9 grams of fiber! Fiber helps to control your blood pressure and blood glucose levels. This fiber can also help lower blood cholesterol. Last, but not least, cacao has magnesium and potassium. A one ounce serving of cacao nibs has 64 milligrams of magnesium making it one of the best dietary sources of it. Magnesium aids in protein synthesis within the body, helps muscle and nerves function properly (great if you are experiencing fibromaylgia symptoms), plus helps manage blood glucose control, and blood pressure regulation.

Flax: Flax is full of healthy fats and fiber, but low in carbs, so it will help you feel satisfied longer so you will eat fewer calories overall which may lead to weight loss. ALA (another type of omega-3) fats found in flax may also help reduce inflammation. Studies have shown flax can help with weight loss and it will help to make healthy hair and clear skin. You’ll also get all the benefits of lowering blood cholesterol and managing blood glucose levels. Flax is also high in antioxidants, so just like cacao, flax will help to fight off free-radical damage which can cause DNA damage, premature agin, and even cancers. In fact, one study published in the Journal of Nutrition found that the lignans in flaxseeds may also reduce the risk of endometrial and ovarian cancer. And finally, the lignans in the flax have been shown to have benefits for menopausal women. Evidently, it can be used as an alternative to hormone replacement therapy because lignans have estrogenic properties.

Goji Berries: Goji berries are high in antioxidants, vitamin C, fiber, and are also low in calories. They are also a good source of iron and vitamin A. One serving of about four ounces of goji berries even provides nearly 10 percent of the suggested amount of dietary protein. Goji berries have a high Oxygen Radical Absorbance Capacity (ORAC) score of 3,290, showing that they contain much larger concentrations of antioxidants than most other fruits. They also raise blood sugars slowly — important for women with PCOS trying to manage insulin responses. Some studies also point to goji berries helping to lower arthritis symptoms. And these berries aren’t for everyone either — anyone who uses blood thinners or takes diabetic medication may have a negative reaction eating goji berries, according to WebMD. When in doubt, ask your doctor first. According to Paul Gross in his report, The Top 20 Superfruits, a quarter cup of goji berries contains 11 essential vitamins and 22 trace minerals, including 24 percent of our RDI of potassium, 18 percent of our RDI of zinc and a whopping 100 percent of our RDI of iron, copper and riboflavin. They also contain 8 polysaccharides, a primary source of dietary fiber. (Learn more:  http://www.naturalnews.com/044316_goji_berries_superfoods_antioxidants.html#ixzz48q0wxCQ7)

No bake Chocolaty Goji Berry Granola Bites

Pumpkin Seeds: Pumpkin seeds are a great source of manganese (74%), phosphorus (57%), magnesium (48%), copper (48%), zinc (23%), protein (20%), and iron (16%). They also contain plant compounds known as phytosterols and free-radical scavenging antioxidants, which can give your health an added boost.  Also promising, recent animal studies have shown pumpkin seeds to improve insulin regulation. (Learn more: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=82 )

Walnuts: Cannot say enough good things about Walnuts! The anti-inflammatory nutrients in walnuts are amazing! They are full of omega-3 fats (113%), copper (53%), manganese (51%), molybdenum (20%), and biotin (19%). They also have anti-cancer treating benefits as well as the ability to help lower the bad cholesterol. According to the World’s Healthiest Foods, “The form of vitamin E found in walnuts is somewhat unusual, and particularly beneficial. Instead of having most of its vitamin E present in the alpha-tocopherol form, walnuts provide an unusually high level of vitamin E in the form of gamma-tocopherol. Particularly in studies on the cardiovascular health of men, this gamma-tocopherol form of vitamin E has been found to provide significant protection from heart problems.” (Learn more: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=99 )

If you want to add even more protein punch, you can include any protein powder you’ve been using. Although, a short word on protein powders and PCOS… the thing that’s problematic for us cysters with these powders is that most contain dairy and sugar or terrible sugar substitutes (sorbitol, mannitol, aspartame etc.) that mess with our insulin sensitivity. Read your label carefully! There is a lot of natural protein in this recipe already — you could probably skip the protein powder if you don’t have any on hand, or if you are concerned about it affecting your hormones.

No-Bake Protein Goji Berry Granola Bites - Option 1

  • Servings: 10-15
  • Difficulty: easy
  • Print

PCOSbitesNo bake ChocolatyGoji Berry Bites

INGREDIENTS:

• 1 cup rolled or quick oats (gluten free)
• 1/2 cup pecan pieces, chopped
• 1/2 cup walnut pieces, chopped
• 1/2 cup raw pumpkin seeds
• 1/2 cup raw sunflower seeds
• 1/2 cup flax seeds
• 1/4 cup cacao nibs
• 2 Tbsp of cacao powder
• 2 Tbsp of protein powder (optional* – see note above about which one you choose if you have PCOS)
• 1/2 cup of goji berries (*see note above if you are on blood thinners or on diabetic medicine)
• 1/4 tsp of Pink Himalayan Salt, finely ground
• 2/3 cup of almond butter
• 1/2 – 2/3 cup Honey

OTHER TOOLS YOU MIGHT NEED:

9″ x 13″ pan with lid to cover or saran wrap
Large mixing bowl
Silicone spatula
Non-stick spray

INSTRUCTIONS:

  1. Mix all the dry ingredients together in a large bowl. (Quick oats, pecans, walnuts, pumpkin seeds, sunflower seeds, flax seeds, cacao nibs, cacao powder, protein powder, salt, and goji berries. Stir well to incorporate all ingredients.
  2. Drizzle honey evenly over the top of your dry ingredients.
  3. Add almond butter and incorporate into ingredients until all ingredients are fully combined.
  4. Take a 9″ x 13″ pan and spray with a non-stick spray. Spread your mixed ingredients into the base of the pan, pressing down firmly.
  5. Cover your 9″x 13″ pan with saran wrap or a plastic fitted lid and place into your refrigerator and chill overnight.
  6. In the morning, cut unto 2″ x 2″ squares and snack on as needed. Keep your bars in fridge for up to a week.

Tip: If you don’t need a larger batch, take half of what was made and place in a freezer ziplock bag and freeze for later use.

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This recipe is Gluten-free, Lactose-free, Corn-free, and Refined Sugar-Free

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Breakfast or Snack: 2 Carrot Muffin Recipes Face-off

imageWhen I saw that I could get a big ‘ol bag of carrots at Sams for around $3, my mind instantly began turning thinking up ways to make my crew (and me) something tasty in the baking department. Introducing gluten-free carrot cake muffins.

I quickly learned that there are a lot of recipes out there.  So, I decided to test two options that I found online and ended up adapting both after trying them out on my crew.  Turns out that half of my crew liked version one and the other half liked my second version. Win-win!

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So, I thought I’d include both options here on the blog, so that you could try either or both options based on whatever was in your pantry for supplies. I also wanted to taste-test the difference between a muffin made with almond flour and compare it against a muffin made with gluten-free oat flour.

I preferred the second recipe, as did my hubby, my 3 year old daughter, my six year old son, and one of my 15 year olds. My other 15 year old son (I have identical twin sons) liked the first recipe as did my 11 year old son. Had we not done a side by side comparison, I think either would have been quickly devoured.

You can store in a ziplock freezer bag and toss into the freezer as a grab-n-go breakfast or snack option.

Make both and tell us which one you like best in the comments below!

Gluten-Free Carrot Cake Muffins - Option 1

  • Servings: 9
  • Difficulty: easy
  • Print

PCOSbites Carrot Muffin Gluten-Free with almond flour

INGREDIENTS:

• 1 ¼ cups of blanched Almond Flour
• 2 TBSP Coconut Flour
• ½ tsp Aluminum-Free Baking Powder
• ¼ tsp Iodized Salt
• 1 ½ tsp Cinnamon, Ground
• ½ tsp Ginger, Ground
• ¼ tsp Allspice Organic Powder
• 2 large eggs, room temp and beaten
• 1/3 cup Pure Canola Oil
• 1/3 cup Honey
• 2 tsp Pure Vanilla Extract, Certified Organic
• 1 very ripe banana (if you want your muffin to be more moist)
• ½ cup finely grated carrots
• 1/3 cup of finely grated Pecan Chips
• ½ cup of Organic Sun Dried Raisins

INSTRUCTIONS:

  1. Mix first seven ingredients together in large bowl.
  2. Combine egg, oil, and vanilla in a small bowl and mix. Add to dry ingredients.
  3. Add honey, carrots, raisins, and nuts to bowl and mix with a hand mixer until incorporated.
  4. Scoop into a greased muffin tin or into paper cupcake liners. Fill batter to the top of each liner.
  5. Bake at 350° degrees for 20-25 minutes or until toothpick comes out clean.

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This recipe is Gluten-free, Lactose-free, Corn-free, and Refined Sugar-Free

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Gluten-Free Carrot Cake Muffins - Option 2

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

PCOSbites Gluten Free Carrot Muffin using oat flour

INGREDIENTS:
• 1 ½ cups of Organic Oat Flour, 24 oz.
• 1 tsp Aluminum-Free Baking Powder
• 1 tsp Baking Soda
• 1 ½ tsp Cinnamon, Ground
• ½ tsp Allspice Organic Powder
• ½ tsp Ginger, Ground
• 1 very ripe banana
• ¾ cup Honey
• 1 egg, brought to room temp and beaten
• 3 TBSP of Pure Canola Oil
• 1 tsp Pure Vanilla Extract, Certified Organic
• 1 ½ cups of finely grated carrots
• ½ cup of Organic Sun Dried Raisins
• ½ cup of Pecan Chips

INSTRUCTIONS:

  1. Mix first seven ingredients together in large bowl.
  2. Combine egg, oil, and vanilla in a small bowl and mix. Add to dry ingredients.
  3. Add banana, carrots, raisins, and nuts to bowl and mix with a hand mixer until incorporated.
  4. Scoop into a greased muffin tin or into paper cupcake liners. Fill batter to the top of each liner.
  5. Bake at 350° degrees for 20-25 minutes or until toothpick comes out clean.

Note: Most people can tolerate oat flour if they have a gluten sensitivity. If you have celiac disease, be sure you get a gluten-free oat flour as it will not have been milled at a facility where wheat, barley, and rye are processed.

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This recipe is Gluten-free, Lactose-free, Corn-free, and Refined Sugar-Free

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Snack | Side Dish: Gluten-free Fried Green Tomatoes

Fried Green Tomatoes

Today’s dish is a result of me getting in the test kitchen sort of mood, as I decided to make lemon-aide from lemons you might say — or in this case, Fried Green Tomatoes from a “whoops” in the garden.

Five days ago, my husband and I were in the garden tending it and noticed that the Early Grow Tomato plant was very happy and becoming heavy-laden by four tomatoes it had produced on one vine. Our original support was just not doing the job and it needed something stronger to support the growing fruit. So, we tried adding a sturdier cage while gently lifting the vines. We were able to manipulate it in such a way that we felt confident the new structure was secure. He walked away satisfied, but no, I had to go give it one more little push into the ground. That’s when my ears heard a ***snnnnnap!!!***  and my heart dropped to my stomach. Sure enough, the stem that was heavy laden with four beautiful Early Grow Tomatoes had snapped at the base and was separated from the main plant. Ugh! I stared at my mishap. Double UGH! I thought.

So, I pulled the tomatoes off the broken vine and put the broken stem and leaf in my compost pile and hauled my four (very green) tomatoes up to the house sad that I had just spoiled my first crop in an aim to put that support in the ground perfectly.  They sat on the counter all week as I didn’t have the heart to throw them out. No ripening, they just sat there, staring back at me and reminding me of my mishap. But then I got an idea…  Remember that recipe that I used to coat chicken breast that my kids loved? What if we did a Southern thang’ and tried it on my green tomatoes?!

Fried Green Tomatoes

I sliced into those Early Grow (very green) tomatoes and they were beautiful. I gave them a bath in one whipped egg and coated them with my Gluten Free Breaded-but-without-bread Chicken Strips recipe. I backed off on the cayenne pepper by half and left out the turmeric (although it would be great in there as well.) And threw it in a hot pain sizzling with some bacon grease (my ghee wasn’t ready yet – ghee would be healthier, but the flavor was fantastic using the bacon grease.)

The first batch got a little burnt (see below pic), because I kept it on too high of heat (it was just above medium heat) for too long. The next batch turned out perf’ after I turned the heat to just below medium heat and then flipped the green tomato after about 40-seconds of grill time in my little sauce pan.

Test kitchen results

I only did a few at a time as they cook quickly.

Frying Fried Green Tomatoes

Flip when the edges start turning light brown. I added a little bit of ranch on the side to balance out the spices in the Gluten Free Breaded-but-without-bread Chicken Strips recipe. My guys LOVED it! My picky 6-year-old and my sometimes picky 11 year-old both gave me two thumbs up! And their father came back for seconds! Whoop whoop!

Gluten-Free Fried Green Tomatoes

Tomatoes have long been linked to heart health. Fresh tomatoes and tomato extracts have been shown to help lower total cholesterol, LDL cholesterol, and triglycerides. Tomatoes help in the regulation of fats in the blood — numerous phytonutrients in tomatoes have been shown to help prevent excessive clumping of our platelet cells. (This ability is usually referred to as an “antiaggregatory effect.”)Tomato Nutrients

Tomatoes also have outstanding antioxidant content, including, of course, their oftentimes-rich concentration of lycopene. Research has shown that there is an important connection between lycopene, its antioxidant properties, and bone health. In a 4-week study of post-menopausal women, it was shown that those who did not consume lycopene-containing foods (like tomatoes) experienced increased signs of oxidative stress in their bones and unwanted changes in their bone tissue.

They are also very low on the glycemic index which means you can enjoy without worrying about a spike in your insulin levels.

And lastly, there have been some studies that show that tomatoes have anti-cancer benefits. As you know, in Polycystic Ovarian Syndrome (PCOS), there is a greater risk for Ovarian Cancer, so tomatoes may be beneficial.

One word to my PCOS Cysters — if you are experiencing severe joint pain and suffering from an arthritic condition, you may want to skip this snack/side dish idea. Joint pain can be caused by high uric acid in your body or because of arthritis. Night shades (which tomatoes are considered) are pro-inflammatory in some body types so you may want to check with your physician treating your arthritis before consuming this type of dish.

If you try making this recipe, I hope you share your pic and feedback in the comments below! Enjoy! (PS: Maybe even watch the movie “Fried Green Tomatoes” while eating this! Ha!)

Gluten-free Fried Green Tomatoes

  • Servings: 4
  • Difficulty: easy
  • Print

PCOSbites

INGREDIENTS:Fried Green Tomatoes
Gluten-Free Coating Mix:
• 1 cup Almond Flour
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ¼ tsp Cayenne Pepper, Ground
• 1 tsp pepper
• 1 tsp salt
• 1 TBSP Organic Kelp Granules
• ½ tsp Thyme
• ½ tsp Turmeric(optional)
• 1 tsp Ground Cumin
• Ghee or Bacon Grease for frying

Main Ingredient:
• Organic Green Tomatoes

Egg Bath:
• 1 Egg

TOOLS:
• Cutting Board and Knife
• Frying Pan
• Spatula for flipping fried green tomatoes
• small open bowl large enough to place tomato into for egg bath
• small open bowl large enough to place tomato into for coating mix

INSTRUCTIONS:
1. Heat your frying pan at just below medium heat.
2. Slice green tomatoes to about 1/8″ to 1/4″ thick.
3. Whip one egg in a small open bowl that is large enough to place a tomato into the egg bath coating both sides of the tomato with raw egg.
4. Move green tomato immediately into the gluten-free coating mix and coat both sides of the green tomato with gluten-free coating mix.
5. Add a ½ tsp of bacon grease to the hot pan (make sure the pan isn’t too hot or it will splatter). It should melt quickly. You want to move the pan so that the bacon grease coats the entire bottom of the pan.
6. Add your green tomato coated with the egg batter and gluten-free coating mix into the pan.
7. Allow your green tomato to cook in the pan for about a minute. The edges will turn a light-brown. Flip and cook for about the same time on the other side.
8. Remove from heat and serve with a little bit of ranch dressing (optional).
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This recipe is refined-sugar free, gluten-free, corn-free, and lactose-free.

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Snack: Aaaamazing Homemade Beneficial Nut Butter

When you have seven people eating out of one fridge, getting creative about cost-savings becomes essential when it comes to snacks. At $10+ for a 12 oz. jar, feeding a family of seven a healthy treat can get expensive — fast!

Almond nut butter

Nut butter is a great to use for a quick spoon full when you feel your sugar-levels dropping. (I sometimes eat two scoops before I make dinner to hold me over until it’s time to eat.) You can use on Life Changing Crackers or even on a slice of Ezekiel Bread toast. I don’t recommend eating this (found in the freezer section in the health food area of your grocery store) sprouted grain bread more than one time a day, 3 times a week at the most. Ezekiel bread is a great transition if you are just starting to go gluten-free, but your goal should be to be off all bread if at all possible if you suffer from Polycystic Ovarian Syndrome (PCOS).

This recipe makes about 3 small 12 oz. mason jars full.

Aaaaamazing Beneficial Nut Butter

  • Servings: About three 12-oz jars
  • Difficulty: easy
  • Print

PCOSbitesNut Butter

INGREDIENTS:

• 1 full cookie sheet of Almonds

• 1/3 cookie sheet Pre-shelled Walnuts or Pecans (whichever you have on hand)

• 2 tsp Finely Ground Pink Himalayan Salt

• 1/4 cup of Date “Sugar” (optional – leave out if going for sugar-free, but this will have a low-glycemic response compared to other sugars)

• 2 TBSP Honey (optional – leave out if going for sugar-free)

• 15 shakes of Cinnamon (a great inflammation fighter)

• 1/2 pkg of Dried Blueberries or 1/3 cup of Craisens or 1/3 cup of dried Cherries (helpful antioxidants)

 

OTHER TOOLS YOU MIGHT NEED:

• High-power mixer/blender

• Bowl

• Rubber Spatula

• Mason Jar

• Small spoon for compacting nut-butter mix into your jar as you add it.

• Knife and cutting board if you’re chopping up dried cherries into smaller bits. No knife needed if you are using dried blueberries or Craisens.

 

INSTRUCTIONS:

  1. Preheat your oven to 350 degrees. Take a large cookie sheet (the kind with a lip all the way around them) and place a sheet of parchment paper on the bottom of it. Pour your almonds on top of the parchment sheet, spreading as a layer so that the almonds cover the entire cookie sheet. Place in the hot oven for about 10 min. (This will heat up the almonds/walnuts/pecans and allow the oils to break down faster when you go to break them up.) Nuts for nut butter
  2. When timer goes off, remove almonds from heat transfer your almond/walnut/pecans into your high-power mixer/blender adding 3-4 shakes of cinnamon in-between scoops of nuts as you add until you get to 15-shakes of cinnamon total.
  3. Add you date sugar at this point as well so it can incorporate into the nut blend as it breaks down in your high-power mixer/blender.
  4. It will take about 15-minutes on high for the almonds to begin to turn to a nut butter state; just keep stopping periodically to scrape down the sides and keep things blending.
  5. Begin to blend your nut mix on high. Be sure to pause periodically and “scrape down sides” times and add about 15 shakes of Ground Cinnamon.
  6. It will take several minutes for your nut mix to begin to break down the oils in the nuts to the “butter” stage. You’ll begin to see it change slowly. Keep blending until the entire batch has been converted to a smooth consistency.
  7. Pour in about 2-3 TBSP Honey to preference and add your salt. Mix to incorporate everything.
  8. Pour nut butter into a bowl and fold in 1/2 pkg of dried blueberries (or any other type of add-in you prefer) until they are completely incorporated.
  9. Transfer nut butter to a canning jar or recycle your old almond butter jar. Cap with a plastic lid and place in fridge.
  10. You’re done! Put a lid on your mason jar and keep your nut butter in your fridge. It should be good for about 4-5 days (if it doesn’t get eaten before then!) Our family loves this as a little snack each day!

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Above:Beginning to turn to butter.

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Above: Almost all converted into nut butter

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(Above: Incorporate any mix-ins you desire.)

If you want to try another version, make just as directed above, but instead of blueberries, put in dried chopped cherries or Craisens and 1 tsp of Vanilla.

This recipe is refined-sugar free, gluten-free, corn-free, and lactose-free.

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Breakfast: Sweet Potato Hashbrowns & Egg

This morning, I tried a recipe that I’d seen floating around Facebook. I had never tried making sweet potato hash browns and I loved the idea of doing a whole pan full to feed my crew of 5 + my hubby. It took about 10 minutes to prep the sweet potato hash browns.

I used to eat white and red potatoes and loved the hash browns from Waffle House. But, here’s the deal — sweet potatoes are such a better choice if you’re going to eat a potato. Here’s a quick infographic comparing the two. Which is better to put in your body? (Hint: Check out those Vitamin A numbers!) I disagree with one thing on their infographic — where they say not to forget about white potatoes (towards the bottom)… if you have PCOS, forget the white potatoes. They will make your pancreas work harder to produce more insulin which then if unused turns to fat. Steer clear of those white and red potatoes.

sweet potato vs white potato

Vitamin A is GREAT for kids especially, because they are GROWING! It is an essential vitamin needed for growth and development, cell recognition, vision, immune function and reproduction.

The recommended intake of vitamin A varies according to age and sex. Because vitamin A is available in several forms, the vitamin A content in foods is often measured as retinol activity equivalents (RAEs). One RAE is equal to 1 microgram of retinol, 12 micrograms of beta-carotene or 3.33 IU of vitamin A. The recommended intake of RAEs for people of different ages according to the National Institutes for Health (NIH) are as follows:

  • 0-6 months*: 400 mcg/day
  • 7-12 months*: 500 mcg/day
  • 1-3 years: 300 mcg/day
  • 4-8 years: 400 mcg/day
  • 9-13 years: 600 mcg/day
  • 14+ years (male): 900 mcg/day
  • 14+ years (female): 700 mcg/day
  • 14-18 years (pregnancy): 750 mcg/day
  • 14-18 years (lactation): 1,200 mcg/day
  • 19-50 years (pregnancy): 770 mcg/day
  • 19-50 years (lactation): 1,300 mcg/day.

* Adequate Intake (AI), equivalent to the mean intake of vitamin A in healthy, breastfed infants.

My kids (ages 3, 6, 11, and two 15-year-olds) all ate this for breakfast — even my picky six year old son! I like how this sort of portion-controls the sweet potato for the insulin response. I encourage you to give it a try and see what YOU think! Once you make it, be sure to leave your review in the comments below! 🙂

Sweet Potato and Egg Cups

Sweet Potato Cup and Egg

Sweet Potato and Egg Cups

  • Servings: 12
  • Difficulty: easy
  • Print

PCOSbitesSweet Potato and Egg Cups

INGREDIENTS:
• 1 medium sweet potato, shredded
• 2 TBSP Coconut Oil or Canola Oil or melted Ghee
• 12 large eggs
• Kelp Seasoning
• Fresh Parsley
• Pink Himalayan Salt
• Pepper

NON-FOOD ITEMS YOU WILL NEED:
• Cupcake Tin
• Grater
• Bowl
• Peeler
• Pair of kitchen shears (to cut up your parsley)

INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. Grease a muffin pan with a TBSP of oil of choice or ghee.
3. Peel your sweet potato and then grate the sweet potato into a bowl, so you have a little over one cup.
4. Mix in 1 TBSP of oil of choice, salt, and pepper with the sweet potato and even coat the shredded potato with mixture.
5. Evenly divide the grated sweet potato into each muffin hole (however many you wish to make) and press the grated sweet potato down the bottom and sides so they form cups.

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Tip: If you don’t have a large crew you’re needing to make these for, just fill in the number of cups you need and put the remainder in a Ziplock bag and place in the fridge to use in another dish or the next day.

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6. Bake sweet potato cups for 15 minutes.
7. When the sweet potato cups are done baking, crack an egg into each cup carefully without breaking the yolk.

Egg in partially baked sweet potato cup

egg in sweet potato cups

8. Return the pan to the oven and bake another 15-20 minutes until the egg whites are set.

Hint: You want it to be a little glossy on top when it comes out as it will continue to cook after you remove it from the heat.

9. Let it cool for 10 minutes before taking them out of the tin.
10. Top with some freshly chopped parsley (simple fold the parsley together and cut with your kitchen shears), sprinkle on some kelp seasoning for iodine benefits, and ground Pink Himalayan Salt and ground Pepper.

Tip: Add some sort of protein to this as well on the side, like a chicken or turkey sausage.

 

This recipe is refined-sugar free, gluten-free, corn-free, and lactose-free.

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Source: Medical News Today and Cleveland Health Clinic.

LUNCH | DINNER: Gluten-free bread-less “breaded” Chicken Strips & Sweet-Potato Fries

My Kindergartner has been a trouper coming off of gluten, sugar, dairy, and corn. I didn’t realize how much he relied on foods that had a higher insulin response until I changed what we ate. So I made tonight’s dinner with my littles in mind. As I stared at my chicken thawing out on the counter I wondered, “What should I do with this chicken tonight?” And then I thought, something “breaded” but not breaded as a treat for the kids.

Tip: When I make almond milk, I take the left over almond bits and dry them on a sheet rack on a piece of parchment paper for several days. When the almond bits are good and dry, I run them thru my Cuisanart to make “flour” out of my almonds and then I store it in an airtight container for such an occasion as this. I share all that, not to burden you with more tasks, but to help you realize how when you make almond milk, you can also use the bits that are not utilized in almond milk for other things — like this great lunch or dinner! If you are short on time, a package of almond flour works perfectly fine, too!

Gluten-Free Chicken Strips

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I like to cut the chicken into strips when it is still slightly frozen in the center. It holds it shape and you just slice right thru it easy peasy. Try and cut your chicken fingers into equally-sized strips so they will cook uniformly. The sweet potato fries were from the freezer section at our grocery store and took about the same time it took to cook the chicken strips. If you don’t want your chicken strips a yellow-tinge, just skip the tumeric in your coating mix. I added it, because I like to sneak in beneficial herbs, spices (and even some iodine with the kelp) where possible. Every little bit helps as you change your life for the better, one bite at a time.

— Erin

PS: Here’s my son’s seal of approval …

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Gluten Free Breaded-but-without-bread Chicken Strips

  • Servings: 5-7
  • Difficulty: easy
  • Print

PCOSbites
Gluten-Free Chicken Strips

INGREDIENTS:
Coating Mix:
• 2 c almond flour
• 1 c. grated Parmesan Cheese
• 1 TBSP garlic powder
• 1/2 tsp cayenne pepper
• 1 tsp pepper
• 1 tsp salt
• 1 TBSP kelp granules
• 1 tsp thyme
• 1/2 tsp turmeric (optional)
• 1 tsp cumin
• 1 TBSP ground flax
• 2 TBSP freshly chopped parsley


 

Note: If you want to make this dairy-free, just skip the parmesan cheese and add a 1/2 cup of almond flour.


 

Main Ingredient:
• 7 pcs Chicken breasts, skinless (frozen)

Egg Bath:
• 2 Eggs

Other kitchen tools:
• Bowl for egg bath
• Larger bowl for coating mix
• Cookie sheet
• Parchment baking paper
• Tongs

DIRECTIONS:
1. You’ll want to cut your chicken into strips when it is thawed on the outside and still slightly frozen (not rock solid but partly thawed) in the center. It will cut easily and clean thru. Try and keep pieces uniform in size so that they cook at equal rates.

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2. Take 2 eggs and whip them in a bowl and set aside.

3. In another larger bowl, combine all the ingredients for the coating mix and combine well with a whisk until everything looks incorporated.

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4. Finally, take your cooking sheet and line it with parchment paper.

5. Preheat oven to 425 degrees F.

6. Create an assembly line order, left to right, with your chicken strips near your egg bath. Your coating mix next to the egg bath. And finally, your cookie sheet lined with parchment paper next to the coating mix.

7. Using a set on tongs, pick up several strips of cut raw chicken and put them into the egg bath. One-by-one, coat each piece of raw chicken with raw egg and transfer into the coating mix. Coat entire strip of chicken and using the tongs, transfer the coated chicken to the cookie sheet lined with parchment paper. Continue process, leaving space between each chicken finger until cookie sheet is full.
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8. Place in heated oven and set timer for 20-25 minutes or until fully cooked.

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9. Remove from heat and serve with your choice of sides (like sweet potato fries).

 

This recipe is refined-sugar free, gluten-free, and corn-free.

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Lunch: Taco Salad with Quinoa and Roasted Red Pepper Hummus

Today’s lunch is Taco Salad!!! 👏

Tale extra 90/10 lean ground beef from hamburgers the night before, chop into bite-size pieces and tossed with some cumin, chili pepper and paprika (spices 2:1:1 ratio). Take kale/spinach/chard/carrot medley mix (Sams Club) and chop up and toss with a spicy ranch dressing along with feta and red and yellow bell peppers.

Tip #1: Always make extra when you are grilling meat. It makes it easy for lunch the next day to pull out and reheat.

Tip #2: You don’t use as much dressing if you toss your salad.

 

Place some left over quinoa and red pepper hummus (Sams Club) in two sides of your bowl and take bites along with salad as a mix in. It makes the salad more enjoyable to introduce new flavors between bites. Don’t forget to rinse your palate with your lemon and organic apple cider vinegar water! The citric acid in the water not only has health benefits, but will enhance the taste of what you’re eating!

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So filling and tasty!

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This recipe is refined-sugar free, gluten-free, corn-free, and low in lactose.

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#salad #tacosalad #paleo #thm #pcosbites #pcos #pcosdiet #pcostips #pcoslunches #quinoa #hummus #healthyeating #healthylife #eatingclean #eatinghealthy #pcosdiva #cysters #keto #ketogenic #ketogenicdiet

Snack: Life Changing Gluten-Free Crackers and Blueberry Goat Cheese

Adding some seeds to what you eat daily is a great way to get good natural fats into your diet to aid in going into ketosis (fat burning). Limit yourself to 2-3 of these a day at most, but you’ll enjoy the bread-like texture without all the gluten.

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In your grocery store cheese case, many carry a blueberry wrapped goat cheese option. If not, be sure to ask your grocer to carry. Blueberries are a rich source of nutrition and they are great at decreasing the risk of obesity, diabetes, heart disease while helping the body maintain healthy complexion and hair, increased energy, and overall lower weight. Every tiny bit helps, right! Add a side bowl of frozen blueberries to your snack and you’ll feel happy, happy, happy!

Also, going dairy-free is part of the PCOS way and mainly this is because of lactose and the way lactose creates an insulin response in the body. Goat Cheese is lower in lactose and is something a Blood Type O person can eat as a healthy option as well.

Life Changing Gluten Free Crackers with Blueberry Goat Cheese

If my kids will eat this, that means, you can eat it, right?! 🙂 Remember, one change a day, making better choices one bite at a time.

— Erin

This recipe is refined-sugar free, gluten-free, corn-free, and low in lactose.

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