Today's Fall Recipes!

Here are 3 fall inspired meals that are quick, easy and delicious! The cool fall weather has me wanting warm, comforting meals and here is what I had this Saturday!

BREAKFAST

Banana Walnut Steel Cut Oats

serves 2

1 1/13 Cups Oats

 3 Cups Water

Pinch of Salt

1 Banana

a Handful of Walnuts

1-2 TBS Maple Syrup

1-2 TBS Almond Milk

Trader Joe's Golden Berry Mix to sprinkle on top (Optional)

Soak the oats in the water in a medium saucepan, cover and let sit out on counter over night (this reduces the cooking time from 20 min to 5!). In the morning add salt, stir and partially cover with the lid. Bring to a boil over med heat. Once it has reached a full boil, cook for 5 minutes, stirring frequently. After 5 min or it has reached a thick, creamy (but not chewy) consistency, remove from heat. This makes enough for 6 servings, so I like to store the rest in my fridge and reheat it in the microwave throughout the week and just add more toppings! Which is great for breakfast on the go!

Sprinkle on the desired amount of toppings and enjoy while its hot!

LUNCH

Red Pepper Egg-in-a-Whole Toast

serves 2

2 Slices Whole Grain Toast (or your choice)

Smart Balance (dairy-free) Butter

1 Red Pepper, Sliced into rings length-wise

2 Eggs

Salt and Pepper to taste

Parmesan Cheese to sprinkle on top (Optional)

In a medium frying pan, cook 2 red pepper rings in about 1 tsp coconut oil for about a minute on each side. Crack an egg in the center of each red pepper and cook as desired. Season with salt and pepper to taste, after flipping add shredded parmesan cheese on top (optional). Toast the bread in a toaster and spread with butter, add a red pepper ring on top of each slice, serve hot!

DINNER

Sweet Potato Quinoa Burrito Bowls

serves 2-4

2 large or 4 small Sweet Potatoes, peeled and cut into small cubes

1 tsp. Olive Oil

1 tsp Chili Powder (divided)

3/4 tsp Ground Cumin (divided)

3/4 tsp. Salt (divided)

1 15 oz. can Black Beans, rinsed and drained

 1 Lime

3/4 cup Red Quinoa

1 3/4 cup Water

1/4 tsp Garlic Powder

Cilantro

Avocado

Preheat oven to 425 degrees. Line a baking sheet with parchment and spread with sweet potato cubes. drizzle with olive oil, 1/2 tsp chili powder, 1/4 tsp cumin, and 1/4 tsp salt. Toss with your fingers to coat sweet potatoes and spread out. Roast for 12-15 min or until fork tender. Rinse quinoa and add to a small saucepan with water and 1/4 tsp salt, bring to a boil over a medium high heat. Place lid on and turn to medium low, cooking for 15 min, until liquid is absorbed. Fluff with fork and stir in juice of 1/2 the lime, saving the other half for the dressing) 1/2 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp garlic powder. Heat beans up in a small sauce pan over med heat.

Cilantro-Lime Dressing:

In a food processor or blender combine and blend:

1/4 cup Cilantro

1/4 cup Greek Yogurt

1 Tbs Agave or honey

Juice of half a lime

1/4 tsp salt

To Assemble Burrito Bowls:

Layer Quinoa, Beans and Roasted Sweet Potato and top with cubed Avocado, chopped Cilantro and drizzle on dressing, enjoy!