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Jicama also known as the Mexican turnip is an edible root vegetable native to Mexico. It’s tough outer skin when peeled holds in a juicy interior that is slightly starchy. It is extremely versatile and can be eaten raw or cooked. My favourite way to eat Jicama is to crisp it up in the oven and use as chips or fries.

Jicama is considered a superfood and is so incredibly healthy. It’s packed with fibre, nutrients and antioxidants. Some of the nutrients in Jicama include Vitamin C, folate, iron, magnesium, and potassium. Foods high in antioxidants can help repair cell damage which helps protect against cancers.

It has a considerable amount of soluble dietary fibre which aids in heart and digestive health. One cup has a whole 6.5g of fibre. Eating a diet rich in fibre can help with weight management in more ways than one. Fibre rich foods are more thermogenic meaning it takes more energy for your body to break it down therefore giving your metabolism a boost. It also aides in keeping your gut happy benefitting your digestive tract.

Here are two awesome Jicama recipes I have created. Cooking with jicama is a great way to include more fibre into your diet.

Jicama Fried Rice

Serves 4

Calories per serving 260

Carbs 51g

Protein 10g

Fat 3g

Fibre 12.6g

1 jicama peeled with vegetable peeler

1 can of chickpeas rinsed

½ cup brown jasmine rice

1 large zucchini or 2 small (about three cups diced)

1 tsp extra virgin olive oil

1 cup low sodium chicken broth

1 tsp seasoning salt

½ tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp chilli powder

1 tsp paprika 

In a large skillet pan add EVOO on high heat. Once jicama is peeled dice into tiny hashbrown size cubes. Throw into pan with oil and toss to coat. Cook on high until starting to brown then add seasoning salt and stir.

Add drained and rinsed chickpeas to the pan and continue to stir on high heat until chickpeas heated through and slightly crisp. Pour in chicken broth and sprinkle raw rice in. Cover turn heat down and simmer for ten minutes until rice al dente. 

Uncover and turn heat back up. Pour in spices except paprika and stir constantly on high heat until everything crisps up. Stir in zucchini and paprika at the end until zucchini heated through.

Can use as a side dish with some beef skewers or as a main meatless dish.

Jicama Chicken Nachos

Serves a small crowd

Calories per entire dish 1688

Carbohydrates 107g

Protein 178g

Fat 69g

Per serving if crowd of 4

Calories 422

Carbohydrates 27g

Protein 44g

Fat 17g

12 oz chicken breast

1 jicama 

2 bell peppers

1 tbsp extra virgin olive oil

1-2 tsp seasoning salt

1 tsp garlic powder

1 tsp paprika 

1 tsp salt

1 tsp dried parsley 

Peel jicama. Cut into chip size pieces as thin as possible. Toss with 2 tsp olive oil and seasoning salt. Place on baking sheet making sure all pieces are directly flat on sheet. May need two baking sheets. Set oven to 400 degrees and bake for 20 minutes. Flip each individual chip and bake for another 15-20 minutes. 

While Jicama chips are baking prepare chicken. Season with garlic powder, paprika, salt and parsley. Slow cook throughout day, cook in instant pot, or grill and dice chicken. I find shredded chicken to be best fit for spreading over nachos.

Cut and slice bell peppers length wise. Throw into pan with 1 tsp olive oil and saute on high until slightly carmalized. 

Once chips are done (optional to add cheese not included in macros) top with chicken and peppers. Bake for another 5-10 minutes until all toasty and if adding cheese it’s melty.

Optional toppings: Cheese, Jalepenos, black olives, onions, pineapple.

Serve with salsa and/or sour cream or greek yogurt

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*Picture shows half loaded with cheese for boyfriend and other half macro friendly for me!*