Women skipping breakfast is a never-ending cycle. It has an impact on your entire day and the following day. When you realize how important breakfast is, you must be prepared to prepare something right away.
Regardless of weight, women with PCOS tend to have some insulin resistance. A breakfast of unprocessed carbohydrates, protein, and healthy fat will help to set the tone for a day of balanced blood sugar. Not only that, but meals that include all three elements will keep you feeling fuller for longer and help you avoid energy slumps.
# Millets Upma
IngredientsFoxtail millets – 1 cup
Chopped onions – 0.5 cup
Chopped tomatoes – 0.5 cup
Sesame Seeds – 1 tsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Oil – 5 ml
Salt – according to your taste
Chilles – 2
Method- In a pan, heat the oil and add the mustard seeds, jeera, and curry leaves
- Cook until the onions and tomatoes are soft
- Boil water in a 1:3 ratio
- Once the water has boiled, add the salt and millet
- Cook until the millet softens, then garnish with coriander and serve immediately.
# Puffed Murmur Salad
IngredientsPuffed murmur – 1 cup
Chopped tomatoes – 0.5 cup
Chopped Onions – 0.5 cup
Mustard oil – ¼ tsp
Coriander
Roasted peanuts – 5 nuts
Green chilies
Method- Mix chopped onions, tomatoes, green chilies, peanuts, salt, murmur, and coriander in a large mixing bowl
- Mix in the olive oil and mustard seeds.
# Ragi Rawa Dosa
Ingredients
Dosa batter -1 cup
Ragi Powder- 1 tsp
Roasted jeera – ¼ tsp
Suji rawa- 1 tbsp
Method
- Fill a bowl halfway with dosa batter
- Add the ragi powder slowly to avoid lumps, and then add the Suji rawa to the batter
- Heat a nonstick pan, add the batter, and sprinkle with jeera
- Serve with ginger, peanuts and coconut chutney.
# Moong Dal Dhokla
IngredientsMoong (sprouted) – 1 cup
Chopped green chilies – 1 tsp
Curry leaves
Hing – ½ tsp
Sesame seeds – 1 tsp
Oil
Salt
Besan flour – 2 tbsp
Chopped spinach – ½ cup
Method- Blend the green chilies, spinach, sprouts, and water until paste forms
- In a bowl, combine this paste with some more water, besan, and salt. To make a batter, thoroughly mix all the ingredients. Add some more salt and water
- Pour the batter onto a large plate and spread it evenly to form a thick layer
- Put this in a steamer for about 10 minutes to thoroughly cook it
- In a separate pan, heat a little oil with the chilies, curry leaves, asafetida, and sesame seeds.
- Warm them over a medium flame. When the seeds begin to pop, pour this mixture over the cooked dhokla and cut it into blocks.
# Low Carb Samosa
Ingredients
Cheese (shredded)
Salt – ½ tsp
Cumin powder – ¼ tsp
Almond flour – 1 cup
Coriander – ¼ cup
Chilli flakes
Cumin seeds – ¼ tsp
Garam masala – 1 tsp
Coriander powder – ½ tsp
Ginger paste – 1 tbsp.
Salt
Onion
Cauliflower (chopped)
Butter – 1 tbsp
Method
- Melt butter in a hot pan. Add a pinch of salt to this and cook until brown. After that, add onions and cauliflower pieces
- Then add the chili flakes, cumin seeds and powder, garam masala, coriander, and ginger and cook for a few minutes
- Preheat the oven to 190 degrees Fahrenheit
- Fill a large pan with about 1.5 inches of water. Place a bowl on top of it. Warm the water until it starts to simmer
- Reduce the heat to low and add the cheese, salt, cumin, and flour to the bowl, stirring carefully because the bowl and water will be hot
- When the cheese melted and formed a dough, remove it from the oven and knead it on a large sheet of parchment paper. Cut it into 8 equal-sized squares
- Add the cauliflower mixture to each square, then join the square’s corners to form a triangular pouch
- Prick small holes on the top with a fork and bake for about 15 minutes. Serve immediately.
# Instant Rawa Idly
IngredientsRava – 1 cup (Roasted)
Urad dal – 1 tsp
Chana dal – 1 tsp
Ghee – 1 tbsp
Mustard seeds- 1/2 tsp
Jeera -1 tsp
Cashew nuts – 5
Curry leaves – 10 leaves
Method- Pre-heat the pan and add 1 tbsp. of ghee
- Roast the mustard seeds, jeera, suji rawa, cashew nuts, curry leaves, ginger garlic paste, and green chilies until golden, then cool
- To make instant idly, combine suji rawa and curd in a 1:2 ratio, season with salt, and set aside for 30 minutes to sour
- Apply ghee to idly plates and top with small pieces of ginger, grated carrot, and batter
- Allow the idly to steam for 20 minutes before opening the lid
- Serve immediately with coconut or tomato chutney.