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It’s officially Fall, which is my favorite season of all! Although it doesn’t really feel like Fall down here in the South, I can’t really help but want to start bringing out the boots, scarves, fuzzy blankets, warm soups, and fresh baked goodies!
My local grocery store started stocking pumpkin flavored everything, which is a flavor I’ll never get tired of! I also was in the mood for a creamy pasta, because when aren’t those good?
Here’s what I ended up meal prepping for the week, and yes, I ate this everyday for 7 days because carbs will not kill you. Neither will a pumpkin bread 🙂
Breakfast: Pumpkin Spice Oatmeal
I was inspired by Sprouts brand Pumpkin Spice Instant Oatmeal, however, it was $2.50 for 10 packets, and contained quite a bit of added sugar. I figured it would be a lot cheaper and healthier if I made my own!
Recipe
- 1/2 cup rolled oats
- 1/2 cup nut milk of choice (I used unsweetened almond milk)
- 3-4 tbsp pumpkin puree
- 1 tsp pumpkin pie spice
- 2 tsp brown sugar (optional-I did not add any)
- Banana slices (for topping)
- Sugar-free syrup (for topping)
- A sprinkle of cinnamon (for topping)
You can place all the main ingredients into a small pot on medium heat at once. Stir often and lower the heat when it starts bubbling. Cook/simmer to desired thickness (oatmeal naturally will thicken/dry up after sitting still for a few minutes). Top with whatever you desire and enjoy!
This would also be an amazing overnight oats option!
Snack #1: Apples and peanut butter
Who doesn’t love classic apples and peanut butter? One of my favorite apples are Red Delicious. Did you know there are over 7,500 varieties of apples in the world?!
Lunch: Creamy vegan garlic pasta with roasted tomatoes
This is one of the best pastas I’ve ever made/tasted. I looked forward to lunch everyday, but of course nothing beats that first night when it’s fresh and warm.
I got the recipe from Minimalist Baker. She makes THE MOST delicious recipes and her blog is filled with them. The only things I did differently was use Rigatoni noodles and about 3-4 small garlic cloves instead of 8! I highly recommend this recipe!
Snack #2: Pumpkin chocolate chip muffins/bread
I wanted to bake a sweet treat that I could pass as somewhat healthy, so muffins were the answer! However, I didn’t have muffin/cupcake liners so I turned it into a loaf instead.
Again, I got this recipe from none other than The Minimalist Baker! I didn’t have any whole wheat flour, so I used oat flour instead. I think that may have altered the flavor a bit. I definitely looked forward to this treat everyday…it was moist and flavorful!
Dinner: Buddha bowl
Buddha bowls are awesome because you can customize them to your preference, and they’re the perfect meal all year round.
I threw together some tri-colored quinoa (which I cooked in vegetable broth for more flavor), balsamic vinegar roasted chopped Brussels sprouts, seasoned chick peas, Gardein “chicken” strips, and a delicious avocado crema sauce (it’s included in the recipe linked).
Doesn’t everything look delicious and make you want to watch Halloween movies cuddled up?!? 🙂 Let me know if you try any of these out, and enjoy the Fall season!
