Meal Prep For The Week: Fall Seasonal Theme!

Описание: Check out my Fall themed meal prep for the week! Healthy recipes & meal prep ideas for breakfast, lunch, dinner, and snacks, using seasonal ingredients like carrots, sweet potato, butternut squash, apples, pears, cauliflower, squash, etc to make delicious autumn meals! With weekly food prep, staying on track is a breeze!

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Meal Prep Playlist:    • Meal Prep: Healthy Dinner Back To School I...  

How To Cook Butternut Squash:    • How To Cook Butternut Squash: 4 Ways! Mind...  

How To Seed A Pomegranate:    • How To Seed A Pomegranate - Mind Over Munch  

Things I Use In This Video:
Mandolin: http://goo.gl/zIDlq1
Spiralizer: http://goo.gl/B5kQJu
Mason Jars: http://goo.gl/u5fZtq
Mason Jar Funnel: http://goo.gl/k47ac9

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
http://mindovermunch.com/?portfolio=a...

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 http://paleoleap.com/baked-apple-chip... this recipe.

Oven Baked Boiled Eggs
Thanks to http://www.familyfreshmeals.com/2012/... this recipe.

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The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.