Breakfast: Veggie Tofu Scramble + Potato Wedges
Frozen veggies are a staple, time saving ingredient in my house! I mixed a bag of frozen bell peppers and frozen broccoli florets into this scramble and added a bunch of seasonings (e.g. cumin, paprika, chili powder, garlic powder, salt, pepper)
Snacks: Peaches & Banana Nut Muffins
Y’all know I keep way more snacks than this on hand. Muffin recipe adapted from Minimalis Baker
Lunch: Loaded Quinoa Bowls
I made quinoa in the instant pot, portioned it out into my Pyrex Home lunch containers, and added julienned bell peppers, shredded carrots, edamame, cashews, and tamari.
Dinner: Rice & Bean Casserole
This is one of my favorite recipes from Oh She Glows “Tex Mex Casserole” from her cookbook that I’ve adapted into a quick and delicious meal. I prep the avocado daily. You can use pre-made tortilla chips, homemade corn tortillas, tortillas, or taco shells.
I hope you enjoy these seasonal fall meal prep ideas! Only after healing myself of lifelong chronic constipation through healthful, plant-based eating did I arrive at my life’s work as a dietitian. Now, I find an immense amount of joy in helping others simply and sustainably eat foods that taste good and make them feel even better. To learn more about my approach to nutrition, click the button below.
click to LEAVE A COMMENT