There’s so much going on in this dish, from the colours, flavours and textures, which make it so exciting to cook and eat. Although there are many components to the dish, a lot of it can be prepared in advance and it doesn’t take too long to make overall. The inspiration behind this recipe was to create something comforting and warming, using mainly low-glycemic index foods like kale, onion, peas and wholewheat pasta. As we are moving into the Autumn season, with slightly cooler weather it is so nice to consume meals which are perfect for cozy nights in. This is so tasty and very filling in the most perfect way. For added protein, you can sprinkle in some lentils.
Recipe: (1-2 portions)
1/2 tsp olive oil
1/4 red onion, diced
Pinch of: salt, dried herbs and chilli flakes
1/2 tsp tomato puree
250ml vegetable stock
1 sweet potato, cubed
l kale, roughly chopped
1 large handful, fusilli
2 tbsp frozen peas
2 slices ham, cut into squares
Sprinkle of sesame seeds
Sprinkle of pumpkin seeds, roasted
Prepare all of the ingredients from the list above and put into separate containers.
Heat the oil in a deep pan and once hot add the onion and cook for a few minutes until soft. Season the onions with roughly a pinch of salt, chilli flakes and dried herbs, then mix in the tomato purée and vegetable stock.
Cook your fusilli according to the packet instructions, drain and set aside.
In the meantime, add the cubed sweet potato to the onion mix and leave to simmer for 10-15 minutes until fully cooked.
Once the pasta is done, add to the pan along with the kale, peas and ham cooking for a final 5 minutes.
After everything is fully cooked, give it a final stir and sprinkle on the sesame and pumpkin seeds.
Today’s recipe was such a delightful meal that I will definitely be cooking again, I might need to shuffle the quantity of ingredients around but aside from that it was a truly enjoyable meal. Very filling and delicious, with a range of flavours that all the family will enjoy. I did have some chickpeas leftover, which I will be using for another recipe soon, so stay tuned for that.
Again, it’s quite a rough list of ingredients but many of these foods are added to promote a healthy luteal phase during your cycle. Foods that are high in calcium, magnesium and B vitamins to help reduce mood swings. The salami could always be substituted for beef, turkey or a meat alternative of your choice. I’ve always loved cooking, but since reading ‘In The Flo’ I have found myself really looking forward to mealtimes, especially at the weekends where I can plan all of my meals and spend enough time preparing them. It has been a lot of fun creating a range of dishes based on specific ingredients and I also like that it isn’t restrictive and you can make even a few simple changes to start syncing with your cycle.
*remember to prepare all of your ingredients before hand*
Recipe: Spaghetti with garlic salami, chickpeas and kale (Serves 1/2)
Small portion of spaghetti
1/2 tsp oil
2 garlic cloves, crushed
Large handful of chickpeas, soaked overnight
1/3 tsp cumin
1/3 tsp paprika
1/3 tsp garlic powder
200ml vegetable stock
1/4 tsp cornflour
40g mini cured salami sausages, sliced
3 walnuts, roughly chopped
1 tsp sesame seeds
Heat oil in a deep pan, add the garlic, cook for 2 minutes and then add the drain chickpeas.
Season the chickpeas with cumin, paprika and garlic powder, mix and then pour in the stock. Cover with a lid and leave simmering on a gentle heat for 20 minutes until almost cooked.
Cook the pasta according to the packet instructions, drain and set aside.
Add the kale and salami to the chickpeas and cook for a further 5 minutes.
Put the pasta on a plate, then add a hearty portion of the garlic chickpea mix and sprinkle the sesame seeds and crushed walnuts on top.
This meal was completely inspired by the Ovulatory phase of the monthy cycle and I’ve included foods which will support your body during this time. The Ovulation phase is the hot phase of the cycle so eating raw foods is beneficial for your body at this stage. For example, I’ve used ingredients like kale and Brussels Sprouts which have been lightly sautéed but could also be eaten raw. This meal was super tasty, very flavoursome and makes a great light lunch or dinner.
This recipe has a range of flavours from the vegetable stock, turmeric and vegetables but for added flavor you could even season your prawns. I opted for chilli powder, garlic powder, and paprika for a fiery kick. From the final photo, you can see that the quinoa and lentils were slightly over cooked but it didn’t affect the taste at all, with the toasted pumpkin seeds and the sauteed vegetables there was honestly so much texture with each bite.
Recipe: Quinoa and kale salad (serves 1) Ingredients
30g dried quinoa
20g red lentils
240ml vegetable stock
1/5 tsp turmeric powder
10g pumpkin seeds, toasted
30g kale, shredded
3 Brussels Sprouts, shredded
1/3 spring onion, sliced
Toast the pumpkin seeds in a dry pan and set aside.
Slice the spring onion and set aside with the pumpkin seeds.
Boil the kettle. Use tap water to thoroughly wash the quinoa in a pot. Cook the quinoa according to the packet instructions, adding in the lentils. Once cooked drain off any excess liquid and leave for 10 minutes.
In the meantime, add a drop of oil to a pan and cook the shredded kale and sprouts for 3-4 minutes. Add the prawns to the pan and cover with the vegetable mix, cooking for a further 3 minutes until the prawns are fully cooked.
Once everything is cooked, mix together in the pan and serve.
Hello everyone, Thanks for checking my blog out today.
This is a quick meal I rustled up after work. To be honest it does require a bit of effort to prepare but once its in the oven you can relax or get on with other things. I love adding as much vegetables to my meals as possible, especially pasta. As you can tell from the ingredients, I literally just added things here and then so the measurements aren’t that precise but you get the idea, as long as you have enough sauce to cover the filling, it should be fine. Also, it’s nice when you have extra food leftover for the next day’s work lunch or a portion to freeze for next weeks dinner which I’ll be doing. I even added a bit of nutritional yeast for that B12 which helps with DNA production, a healthy nervous system and the creation of red blood cells.
Recipe: Cauliflower, kale and tuna pasta bake (serves 3-4)
2 handfuls of Penne
Pinch of salt
Bunch of kale, sliced
Handful of pea’s
Handful of corn
2 handfuls of cauliflower, chopped
Few slices on red onion, diced
1 tin tuna
Sprinkle of nutritional yeast
50g cheese, grated
1 tbsp tomato puree
Firstly, bring a pot of water to boil with a little salt and cook the penne according to the packet instructions.
In the meantime, prepare all of the vegetables and then set aside in a large bowl.
Preheat the oven to gas mark 6.
Once the penne is cooked, add to the large bowl along with the tuna, nutritional yeast, cheese, pasta sauce and tomato puree.
Combine everything together and place into an oven tray and cover with foil
Cook in the oven for 30 minutes, then take the foil off and cook for a further 10-15 minutes until everything is fully cooked and slightly golden on top.
Serve with salad, garlic bread or simply enjoy alone.
Today’s recipe makes the perfect side dish for most meals and can even be eaten as a vegetarian curry alternative. This is also a great recipe to get your extra portions of vegetables in. Please bear with my measurements, as these days I’m cooking as I go along without weighing things out but the ingredients gives you a rough idea of how much I’ve used for one portion. I really liked this cauliflower dish because it was very flavoursome with a slight crunch. For me it’s the cumin that really makes this dish as it goes so well with cauliflower.
Recipe: Seasoned cauliflower and kale (serves 1/2)
1 tsp oil
2 slices red onion, diced
Pinch of salt
Pinch of chilli flakes
Sprinkle of garlic powder
Sprinkle of turmeric
1/2 tsp of cumin
1 tsp tomato puree
Handful cauliflower, chopped into florets
Handful of kale, shredded
Prepare all the ingredients and set aside, then heat the oil in a dutch pot.
Once the oil is hot add the onions and leave to cook down for a few minutes.
Next add the salt, garlic powder, cumin, chilli flakes and turmeric to the onions and stir.
Add the tomato puree, water, cauliflower and kale, mixing well and leave to simmer for 15-20 minutes.
Depending on how soft you want the cauliflower to be, 15 minutes may be enough.
Once cooked, serve as a side dish or simply enjoy alone.