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60 Minute Sunday Episode 38

Hellooo! Welcome to this weeks 60 minute Sunday!! We’ve got a gorgeous autumn pasta salad for lunch, a fibre packed chocolate mousse for a snack as well as some slightly festive (don’t know if it’s too early 🤣) overnight oats for breakfast!! This week is also week 2 of the October Challenge!! and this months giveaway is a Swan Slow Cooker to see you through the colder months!!🩷🎉 To enter: upload 4 pictures of any recipes you have made this month and a random winner will be announced at the end of the month. Also a huge thank you to everybody who has pre-ordered by debut cookbook Healthy, Prepped. I am sooo grateful!!! It means more than I can even say🥹🩷💚 have a wonderful week guys!!!! https://www.amazon.co.uk/Healthy-Prepped-freezer-prep-meals-change/dp/1035095084/ref=zg_m_bsnr_g_271146_m_sccl_3/523-5353388-3580067?psc=1

The recipes

White Chocolate Chunk & Gingerbread Overnight Oats

The overnight oats recipes have been really popular on the app so here is a bit more of an autumnal flavour!! These are soo creamy and taste so autumnal but are also packed with protein and fibre too so they make a perfectly filling breakfast!

Prep Time

10 minutes

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Chocolate Avocado Mousse

Another avocado recipe and this time we’re using it in a chocolate mousse! This is another great way to sneak some fibre and healthy fats into your diet whilst also getting a little chocolate fix too! It keeps so well and the texture is also SOOOO good when it’s set in the fridge!

Prep Time

10 minutes

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Roasted Butternut Squash, Feta & Pesto Pasta Salad

Here is another gorgeous autumnal pasta salad! Butternut squash is a nutrition powerhouse and is about to be in its best season so this is such a lovely way to use it up! This is a veggie recipe but feel free to add in some cooked chicken or tinned tuna if you want to boost the protein too!

Prep Time

15 minutes

Total Time

45 minutes

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Ingredients

For

4

M

I

Fruit and Vegetables

0.8 Avocado

Fresh raspberries

400 g Butternut squash

80 g Kale

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