Eating seasonally is good for our bodies and pocketbooks too! Our ancestors had no choice but to eat seasonally. In the winter they relied on meat, poultry, eggs, winter squash and root vegetables. As I am writing this post, it is a chilly 9 degrees outside in New Hampshire. During this season, I allow myself more healthy oils, nuts, seeds and protein to keep healthy and fortified through these cold winter months. I try to plan my menus around seasonal foods – that is why you will see lots of hearty soups, stews and warming foods right now in my menu plans.
TUESDAY – Chicken and Parsnip Soup I will also add some Swiss chard to the soup and use the leftover roasted vegetables. I’ll serve this with a spinach/romaine salad topped with pomegranate seeds, pears, sunflower seeds, almonds and red onion. I will make a simple vinaigrette with a bit of POM juice, white wine vinegar, olive oil, a smidge of dijon mustard, salt and pepper.
WEDNESDAY – Roasted Squash Salad with Bacon and Pumpkinseeds & Pork Loin Chop as suggested in the recipe. I’ll rub it with a store-bought spice rub (no MSG) and just cook in my grill pan.
THURSDAY – Sloppy Joes (my kids request!) I will eat mine open-faced on one piece of bread with sweet potato oven fries and serve this healthy version with steamed broccoli.
Everyone loved the Spinach Grapefruit Salad last week. If you had a favorite PCOS- friendly recipe that you cooked last week please share it with us!