Day: March 29, 2011

Two Successful Recipes

As I have mentioned in previous posts it has been hard for me to find successful PCOS friendly recipes.  In fact, most of my attempts have been unsuccessful and pretty much the last two months I’ve been living off of mojo bars, veggies, fruit and other nibbling.  However, as I keep trying I am slowly learning how to cook for my new body.  I’d say out of 10 meals I have one real success. When I do find something that works it is super exciting and I want to share it with the world- that’s where my blog comes in!

Here are two of my favorite recipes:

lamb burgers with sweet potato chips and spinach salad.

Lamb burgers with Sweet Potato Chips and Spinach Salad (adapted by me from the Low GI Guide to Living Well with PCOS by Jennie Brand-Miller)

Lamb Burgers

1 1/4 lb ground lamb extra lean

1 cup fresh Ezekial 4:9 bread crumbs

1/3 cup parsley finely chopped

1/3 cup fresh mint finely chopped

1 egg

1 clove garlic crushed

1/2 tsp olive oil

Sweet Potato Chips

2 lbs white sweet potatoes (if you haven’t tried these they are so good!)

1 tbsp olive oil

salt and freshly ground pepper

Spinach Salad

4 cups spinach leaves

12 cherry tomatoes

2 tbsp feta

agave based balsamic dressing

Preheat oven to 425 and line baking tray with spray.

To make chips place the sweet potato, olive oil, salt and pepper in a large bowl, and toss to coat.  Spread over lined trays in a single layer.  Bake for 45-50 minutes

Meanwhile, to make the burgers, place the ground lamb, bread crumbs, parsley, mint, egg, and garlic in a large bowl.  Use clean hands to mix until well combined.  Divide the mixture into six portions and shape into round patty.  Heat the olive oil in a large frying pan over medium heat. Add the patties and cook for 4-5 minutes on each side, or until the meat is no longer pink and thermometer reads 160.

To make the spinach salad combine ingredients and toss with dressing.

Serve the burgers on a whole wheat or sprouted wheat roll with some lettuce, tomato, feta cheese and a little mayo.  I also dipped my chips in a little bit of organic ketchup which I surprisingly responded well too.  You could also use a little olive oil mayo and lemon juice or mayo and hot sauce.

Turkey sausage ragu over quinoa pasta- finally a pasta that tastes good!

Everyone knows I LOVE Italian food, and I have searched high and low for a good low GI pasta.  The wait is over!  This is my recipe and it is delicious.  I’m so excited!  This also makes a huge pot of food.  I will have leftovers for days!

Turkey sausage Ragu over Quinoa Pasta

3 Italian turkey sausage (Harmons makes a number of different kinds of sausages and turkey is leaner then pork).

1 large can of Italian plum tomatoes

button mushrooms quartered.

Frozen tri-color pepper blend (or fresh orange, green, red bell pepper)

1 small can tomato paste

1 box quinoa pasta any shape (I used macaroni)

Italian seasoning

Olive oil

Cook sausages in a little olive oil until barely pink.  Slice put back in pot.  Add tomatoes and crush with potato masher so it is chunky.  Add Italian seasoning, tomato paste, bell peppers and mushrooms.  Cook until sauce is slightly reduced and mushrooms are soft.

Follow package instructions for pasta.  You can then add the pasta directly to the sauce or keep it on the side.  A little Parmesan on the top would be good. Yum!!

This sausage and pepper mixture would also be good on a roll as an Italian hogie.

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Let me know what you think of these recipes.  I’m excited to be slowly finding things that taste good! I am developing a new relationship with food that will be better and more customized to my body then it used to be. Please share with me your recipes and product suggestions.  Thanks!!