Meal Prep For The Week: Fall Seasonal Theme!

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It’s meal prep time! Today I’m sharing a Fall themed spread! Breakfast, lunch, dinner and snack recipes to make healthy eating fun and easy. With weekly food prep, staying on track is a breeze! We use seasonal ingredients like carrots, sweet potato, butternut squash, apples, pears, cauliflower, squash, etc to make delicious autumn meals!
Meal Prep Playlist: 
How To Cook Butternut Squash: 
How To Seed A Pomegranate:
Things I Use In This Video:
Mandolin:
Spiralizer:
Mason Jars:
Mason Jar Funnel:
MUSIC: Never Gonna Get You by Andy Huckvale
Recipes:
Pumpkin Pie Smoothie Cups
1 1/2 cups almond milk
1 1/2 cups Greek yogurt
1 15 oz can pumpkin puree
3/4 cup pumpkin protein (or other protein of choice)
1 Tbsp pumpkin pie spice (or sub allspice, nutmeg and cloves)
2 tsp cinnamon
3 Tbsp maple syrup
3-5 Tbsp stevia or other sweetener of choice (to taste)
Blend together all ingredients until smooth. Adjust sweetness and spices to taste.
Pour into a muffin tin. A silicone mold is easier to pop these babies out but any kind will work.
Freeze for 3-6 hours, until solid. Pop out the smoothie cups (allow to thaw slightly to help them pop out more easily) and transfer to individual bags, I use 2 per smoothie.
To make the smoothie, combine 2 smoothie cups with one cup of milk or water and blend to combine. If you don’t have a high powered blender, you may need to thaw out the discs slightly or cut them up to blend more easily, OR to make it easier just use a mini muffin tin instead of a large one :)
Sweet Potato & Carrot Soup
2 tsp coconut oil
1 onion, chopped
4 cups chopped carrots
4 cups chopped sweet potato (or butternut squash if preferred)
3 cups broth (vegetable or chicken)
1 cup almond milk
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp cinnamon
1/4 tsp nutmeg
greek yogurt & parsley for optional topping when serving
Saute onion, carrot and sweet potato in coconut oil until tender, about 7 minutes. Add broth and seasonings and stir. Bring to a boil, cover, and then reduce heat to low and simmer for 15–20 minutes.
Blend the soup using an immersion blender or a food processor/blender of choice in batches if necessary. 
Stir in milk and adjust seasonings to taste.
Serve or store. 
Lasts 5 days in the fridge or 4 months in the freezer.
Cauliflower “Rice”
Chop up your cauliflower head into florets.
Pulse the florets in a food processor until a fine rice texture remains. Remove any larger floret pieces that remain if necessary.
Store and enjoy as is, or salute in 1-2 tsp oil over medium heat with a pinch of salt, and cook 5–8 minutes.
Store in the fridge for up to a week or in the freezer for up to 3 months.
Apple Juice Chicken
Fall Fruit Salad (don’t worry about the measurements for this recipe!)
1 apple
1 pear
1 pomegranate, seeded
2 cups grapes
6 oz (170g) blueberries
2 plums
cinnamon
nutmeg
Dice up your pear, apple and plums. Toss with pomegranate seeds, grapes and blueberries to combine. Add a sprinkle of cinnamon and/or nutmeg if desired!
Lasts 4-5 days in the fridge.
Apple Chips
Thanks to  this recipe.
Oven Baked Boiled Eggs
Thanks to  this recipe.
More Mind Over Munch!
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