Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Kiwi & Pumpkin Seed Breakfast Farro Salad
Breakfast Farro Salad with kiwi & pumpkin seed, prepared as a satisfying breakfast.
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- 25 min
- Calories
- 428 kcal
- Protein
- 19.7 g
- Carbohydrates
- 66.5 g
- Fat
- 11.3 g
- Fiber
- 9.4 g
Ingredients
- 65 g farro
- 70 g greek yogurt
- 110 g kiwi
- 15 g pumpkin seeds
Instructions
- Weigh and prepare all ingredients for one serving. Farro and greek yogurt quantities are measured as listed; dry grains and flours are weighed dry.
- Cook farro in water until chewy-tender, drain and cool slightly. Toss with the fruit or vegetables and finish with yogurt.
- Add kiwi (110 g) and pumpkin seeds (15 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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