Amy’s group is already losing weight and feeling better. In week 2 of the PCOS Blog, “Treating the Whole Me,” Amy shares easy tricks for knowing food portions when you are on the go.
Recipes for Weight Loss
Chickpea Tomato Salad
One of my favorite recipes, so good for a summer BBQ side dish!
- 1 can chickpeas, drained and rinsed
- About 1 pint grape tomatoes, halved
- 25 large basil leaves, chopped
- 3 cloves of garlic, minced
- 1 tbsp red wine vinager
- 1 tbsp apple cider vinegar
- 2 tsp olive oil
- 1/2 tbsp honey (10g)
- pinch of salad
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.
Spicy Roasted Chickpeas
- 1 Tbsp. olive oil
- 1 1/2 tsp. chili powder
- 1 1/2 tsp. ground cumin
- 1/4 tsp. salt
- 1/8 tsp. cayenne pepper
- 2 (15.5 oz.) cans chickpeas, rinsed, drained and patted dry
Preheat oven to 400 degrees F. Arrange racks in top and bottom thirds of oven. Stir together oil, chili powder, cumin, salt and cayenne in a large bowl. Add chickpeas and toss to coat. Divide chickpeas between two large rimmed baking sheets. Bake, shaking pans occasionally and rotating pans from top to bottom shelves after 20 minutes, until chickpeas are browned and crisp, about 35 to 40 minutes. Serve warm or at room temperature.
- 4 medium zucchini (about 4 cups)
- 2 garlic cloves, peeled and smashed
- 2 tbsp olive oil
- 1/2 tsp dry thyme
- zest from 1 lemon
- juice from 1 lemon
- salt & pepper
Shave the zucchini using a vegetable peeler. Make long strips and shave until you reach the heavily seeded part. Turn and begin again. Discard the core. Heat olive oil in a skillet. Smashed garlic add to skillet, let it brown. Remove the garlic (was just for flavor) and toss in the zucchini. Toss continually and allow the zucchini to cook through – this will take 5 to 10 minutes. Add zest, thyme, and lemon juice. Add salt and paper for seasoning. Serves 4.
- 2 tbsp olive oil
- 1 bay leaf
- 2 cloves garlic, smashed and roughly chopped
- 1/4 tsp crushed red pepper
- 1 small red onion, sliced
- 1 1/2 lbs Tuscan kale, rinsed, patted dry, and cut crosswise into 1-inch wide slices
- 3/4 tsp kosher salt, plus more if needed
- 1/4 tsp freshly ground black pepper, plus more if needed
- 3 1/2 cups cooked white beans, or 2 (15-oz) cans cannellini beans or white beans, drained and rinsed
- 1 cup canned diced tomatoes, with their juices
- 1/2 cup vegetable stock, or canned low-sodium vegetable broth
- Extra-virgin olive oil, for drizzling
Heat the olive oil in a large sauté pan over medium-high heat. When it is hot, add the bay leaf, garlic, crushed red pepper and red onion. Cook until the onion begins to wilt and the garlic begins to turn golden around the edges, 3 to 4 minutes. Add the kale, salt and pepper, and cook for another 2 minutes. Then add the white beans, tomatoes and stock. Cover and cook until the kale is wilted and cooked through, about 15 minutes. Taste and adjust the seasoning if necessary.
Transfer the ragout to a serving dish, and drizzle it with extra virgin olive oil to taste. Serve hot.
Recipe courtesy Emeril Lagasse, from Farm to Fork: Cooking Local, Cooking Fresh
Slow Cooker Black Bean and Corn Salsa Chicken
- 2 cans black beans, drained and rinsed
- 1 package taco seasoning
- 4-5 chicken breasts
- 1 cup salsa
- 3/4 cup water
Put beans, taco seasoning, and water in crock pot and mix together until seasoning is dissolved. Place chicken breasts on top and spread salsa on chicken. Cook on high for 4 hours. Shred meat and serve however you want (see explanation above). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.
Courtesy of: Six Sisters’ Stuff