PCOS Friendly Pumpkin Spice Pancakes

PCOS Friendly Pumpkin Spice Pancakes

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These pancakes are fluffy and delicious while still being healthy! 

My kids and husband beg for these on cozy fall and holiday mornings. The fact that they are quick and easy makes is an added benefit.

This is the paleo pancake mix that I use but other options would probably work as well. 

Enjoy these delicious easy pancakes! 

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 PCOS Friendly Pumpkin Spice Pancakes
PCOS Friendly Pumpkin Spice Pancakes
Course Breakfast
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
5" pancakes
Ingredients
  • 2 Cups Paleo Pancake Mix
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Allspice
  • 1/2 Cup Pumpkin Puree
  • 3 Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Cups Water
Course Breakfast
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
5" pancakes
Ingredients
  • 2 Cups Paleo Pancake Mix
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Allspice
  • 1/2 Cup Pumpkin Puree
  • 3 Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Cups Water
PCOS Friendly Pumpkin Spice Pancakes
Instructions
  1. Preheat griddle to medium heat Combine all the dry ingredients in a medium mixing bowl. In a separate bowl beat the eggs with other wet ingredients before stirring into the dry ingredients. Pour 1/4 cup of batter on a hot, greased griddle. Pancakes are ready to turn when bubbles form and the edges seem cooked. Turn and brown lightly on the other side.
Recipe Notes

In the mood for waffles instead? Simply add 1 1/12 tablespoons of grass-fed butter or coconut butter melted.

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Chicken Fajita Ensalada

Chicken Fajita Ensalada

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 Chicken Fajita Ensalada
Hearty, satisfying and delicious!
Servings
Lunches
Ingredients
Dressing
  • 7 Tablespoons olive oil Plus some for cooking
  • 1/2 Cups Freshly squeezed lime juice
  • 1 Tablespoon Lime Zest
  • 2 Tablespoons Cilantro Chpped Extra cilantro leaves to garnish
  • 2 cloves garlic diced
  • 1/8 cup Honey
  • 1 Teaspoon Red chili flakes
  • 1 Teaspoon Cumin, ground
  • 1 Teaspoon Salt
Ensalada
  • 4 Chicken breasts trimmed and cleaned
  • 2 Red orange or yellow bell peppers sliced
  • 1 Red onion, sliced
  • 8 Cups Mixed greens washed and dried
  • 2 Avocados, sliced
  • 2 Cups Cherry tomatoes halved
Servings
Lunches
Ingredients
Dressing
  • 7 Tablespoons olive oil Plus some for cooking
  • 1/2 Cups Freshly squeezed lime juice
  • 1 Tablespoon Lime Zest
  • 2 Tablespoons Cilantro Chpped Extra cilantro leaves to garnish
  • 2 cloves garlic diced
  • 1/8 cup Honey
  • 1 Teaspoon Red chili flakes
  • 1 Teaspoon Cumin, ground
  • 1 Teaspoon Salt
Ensalada
  • 4 Chicken breasts trimmed and cleaned
  • 2 Red orange or yellow bell peppers sliced
  • 1 Red onion, sliced
  • 8 Cups Mixed greens washed and dried
  • 2 Avocados, sliced
  • 2 Cups Cherry tomatoes halved
Instructions
  1. Add all dressing ingredients to a jar with lid, cap and shake well until completely combined! Pour half of the dressing into a gallon zip lock bag to use as a marinade for the chicken. Set the other half aside to use as the dressing so that it doesn’t become contaminated by raw chicken Place cleaned chicken breast in the ziplock back and refrigerate for at least 1 hour before grilling. To grill chicken heat grilling pan (or skillet) over med-high heat. Depending on the type of pan/grill you may want to drizzle a little extra olive oil in the pan. Place the marinated chicken in the pan and cook for approximately 3 min per side until lightly browned and cooked through. Set aside to cool In the same pan sauté the onions and peppers in a light drizzle of olive oil. You can also drizzle a little marinade over them to make sure they get a little extra flavor as well! Chop chicken into chunks and assemble the ingredients in a bowl to enjoy your chicken fajita ensalada! If you are making a big batch to eat over the week I place my chopped chicken in one container, lettuce washed and thoroughly dried in a bag and sautéed pepper and onion mix in a third container. I leave the dressing in the jar so I can shake before use and then I add half an avocado and some cilantro when I go to assemble my salad.
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Caprese Chicken Salad

Caprese Chicken Salad

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 Caprese Chicken Salad
This amazing and easy salad it a favorite in our house! Although I typically recommend going dairy free with PCOS I do occasionally make exceptions. Mozzarella is a high-fat cheese and probably a better choice than some dairy options. But you will see I don't overload my salad with it. Just a few pieces as a splurge and it's so worth it!
Servings
Serving
Ingredients
Salad
  • 2 Cups Mixed Greens washed and dried
  • 1 Tablespoon Pesto
  • 1/2 Cup Cherry tomatoes halved
  • 4 Small Mozzarella balls halved
  • Grilled chicken breast
Vinaigrette
  • The Juice of one Lemon
  • 1/3 Cups Balsamic Vinegar
  • 1/2 Cup olive oil
  • Salt and pepper to taste
Servings
Serving
Ingredients
Salad
  • 2 Cups Mixed Greens washed and dried
  • 1 Tablespoon Pesto
  • 1/2 Cup Cherry tomatoes halved
  • 4 Small Mozzarella balls halved
  • Grilled chicken breast
Vinaigrette
  • The Juice of one Lemon
  • 1/3 Cups Balsamic Vinegar
  • 1/2 Cup olive oil
  • Salt and pepper to taste
Instructions
  1. Add vinaigrette ingredients to a jar and shake until fully blended! Toss together cherry tomatoes, halved mozzarella balls and pesto Assemble salad by placing lettuce on a plate drizzle with dressing and top with tomato, pesto, and mozzarella mixture
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Meatballs and Zoodles

Meatballs and Zoodles

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 Meatballs and Zoodles
This dish gives you all the satisfaction of an Italian dinner without all the processed carbohydrates.
Servings
Servings
Ingredients
  • 6 Medium Zucchini Spiralized
  • 3 Cups Cherry tomatoes
  • 2 Tablespoons olive oil
  • 1 Clove Garlic crushed
  • Salt/Pepper
  • 2 Tablespoons Pesto
  • 20 Small meatballs your favorite low carb option
Servings
Servings
Ingredients
  • 6 Medium Zucchini Spiralized
  • 3 Cups Cherry tomatoes
  • 2 Tablespoons olive oil
  • 1 Clove Garlic crushed
  • Salt/Pepper
  • 2 Tablespoons Pesto
  • 20 Small meatballs your favorite low carb option
Instructions
  1. Toss tomatoes, olive oil, garlic, and salt and pepper together and spread on a parchment paper lined baking dish. Roast at 400 degrees for approximately 20 min until starting to shrivel Meanwhile, spiralize zucchini and saute in a large skillet over medium heat. You do not need to add any oil before sauteing as the moisture from the zoodles will be adequate. Season with a little salt and pepper. When zoodles are done sauteing remove to a bowl (do not overcook the zoodles) and toss with the pesto. Add roasted tomatoes Wipeout skillet and heat/cook meatballs according to their directions.
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Pineapple Fried “Rice”

Pineapple Fried “Rice”

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 Pineapple Fried "Rice"
Fried rice is one of my favorite dishes when I eat out at a Chinese restaurant! Unlike the fried rice I can order this recipe is low carb, full of vegetables and not loaded with sugary sauces! And the best news is it tastes even better!
Prep Time 10
Cook Time 20
Servings
Servings
Ingredients
  • 1 Tablespoon Sesame oil or olive oil
  • 4 Cups Frozen Cauliflower Rice
  • 1/2 Cups Diced yellow onion
  • 6 Cups Fresh Vegetables Broccoli, asparagus, snow peas, matchstick carrots, frozen peas
  • 2 Cups Fresh pineapple chopped if using canned pineapple be sure to use one without sugar added
  • 4 Eggs
  • 1 Tablespoon Fresh grated ginger or ginger paste
  • Salt/Pepper
  • 2 Tablespoons Coconut aminos
  • Sriracha sauce For serving if you like some extra spice
Prep Time 10
Cook Time 20
Servings
Servings
Ingredients
  • 1 Tablespoon Sesame oil or olive oil
  • 4 Cups Frozen Cauliflower Rice
  • 1/2 Cups Diced yellow onion
  • 6 Cups Fresh Vegetables Broccoli, asparagus, snow peas, matchstick carrots, frozen peas
  • 2 Cups Fresh pineapple chopped if using canned pineapple be sure to use one without sugar added
  • 4 Eggs
  • 1 Tablespoon Fresh grated ginger or ginger paste
  • Salt/Pepper
  • 2 Tablespoons Coconut aminos
  • Sriracha sauce For serving if you like some extra spice
Instructions
  1. In a large wok or skillet heat oil over medium heat and sauté the diced onions. Add frozen cauliflower as onions just begin to brown, season with a little salt and pepper and let heat through and any moisture evaporates. While cauliflower rice is sautéing prepare vegetables and add to wok once the rice is warmed through and any moisture from being frozen has evaporated. Season with more salt and pepper, ginger and coconut aminos. Use a spatula to stir occasionally to cook evenly. Once vegetables are almost cooked push them to the edges of the wok with the spatula so that there is a bare center in the wok. Add the eggs season lightly with a pinch or two of salt and scramble them in the middle of the wok. Once the eggs are cooked incorporate them into the rest of the vegetables and add the pineapple chunks. Barely heat them through and serve.
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