How to use seasonal fall vegetables in your meal prep
Fall is one of the best seasons for fresh vegetables, and we just can’t get enough! Be sure to take advantage of what’s in season at this time of year, especially as you prepare your meals for the busy weeks ahead. Between work and soccer practice for the kids, it’s important to make sure you are still eating your healthy foods as the weather turns colder. Luckily, it’s very easy to mix in seasonal fruits and vegetables as a healthy pairing with your usual proteins and grains.
While it can be hard to pick just one favorite vegetable this time of year, we are especially excited about winter squash. We have discovered many recipes that we can’t wait to try! With delicious choices, including Butternut Squash, Spaghetti Squash, Acorn Squash and, of course, Pumpkin, we know we are going to be adding them into our soups and cooking them up to pair with almost every meal. Roasted, baked, steamed, mashed, or sauteed, they are amazing no matter how you cook them!
If you’re looking for a great pumpkin recipe, consider this Amaranth Pudding with pumpkin puree for a filling breakfast or tasty dessert. The simple combination of pumpkin, coconut milk, amaranth, and cinnamon is ideal for cozy autumn mornings.
For any pumpkin spice fans out there, check out these easy Pumpkin Spice Muffins with Flax for a recipe packed with B vitamins, omega-3s, fiber, and the pumpkin flavor you love! When pumpkin is in season, we like to make a batch of these on the weekend and freeze them for a quick, on-the-go, healthy breakfast all week long. Just pull a couple out the night before to thaw!
Additionally, many vegetables are sweeter when harvested in cooler temperatures, including broccoli, cabbage, garlic, green beans, and kale, all of which are excellent at this time of year. Most of these vegetables can be cooked in advance and packaged for your lunches, and all tend to pair well with almost any dish you cook. If you’re new to ancient grains, Quinoa and Freekeh are both fantastic replacements for rice, and both are packed full of protein and fiber to keep you full longer and meet your daily dietary needs!
For chilly autumn nights, we love making soups and chilis with a slow-cooker. It is so easy to make a bigger batch that can then be portioned and packaged for lunches. Keep in mind that you can also make oatmeal or porridges in a slow-cooker and save any leftovers for quick, filling breakfasts the rest of the week to start your days off the right way. Try mixing up your usual oatmeal recipe by cooking with Buckwheat as a hearty replacement for traditional oats.
The simplest way to work in all the seasonal vegetables this fall is to add them to any dish with grains, like Quinoa or Freekeh, and protein, like chicken. Remember: It doesn’t have to be complicated to be delicious!