Squash & chickpea pasta with pumpkin-seed pesto
Roast squash and crisp chickpeas folded through wholewheat penne and kale with a rough, lemony pumpkin-seed pesto.
Pear & cardamom bircher muesli
Bircher soaked with grated pear, cardamom and toasted hazelnuts; Alpine breakfast, luteal-week gentle.
Ingredients
Servings 1
Quantities scaled from the original (1 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Stir oats, pear, milk, yogurt, cardamom and honey.
- Step 2
Chill overnight.
- Step 3
Hazelnuts over to serve.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 17g |
| Carbohydrates | 52g |
| – of which sugars | 24g |
| Fibre | 8g |
| Fat | 16g |
| – of which saturates | 4g |
| – of which omega-3 | 0.3g |
| Calcium | 300mg |
| Iron | 2mg |
| Salt | 0.3g |
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