fall meal prep, plant based and gluten free

Calling Alllll Fall Flavors! Yes, the weather is still a bit warm here in NC but fall is in full swing as we can tell by the three days straight of rain we just had. So here are some wonderful ways to eat in season this week!

Breakfast: Pumpkin Steel Cut Oats

This is one of my all-time favorites. You can check out the full recipe here.

Lunch: Lentil + Leek + Beet Salad

I eat salads very infrequently, however this one makes the cut. The lentils make it pretty satiating and I buy pre-roasted beets from Love Beets. This is adapted from Minimalist Baker’s “Kale, Lentil, And Roasted Beet Salad”

Snack: Apricot Walnut Bites and Bananas

This is one of my favorite energy bites recipe! It originally comes Food & Wine magazine and I make them into balls, which is easier.

Dinner: Sweet + Sticky Tofu Bowl

If you’re unsure about tofu, this recipe is delish! Plus, it’s pretty simple. It comes from Good Housekeeping’s “Best Sweet and Sticky Tofu with Baby Bok Choy” I used Lotus Foods GF ramen noodles.

Note: These meals lay the foundation for my week. I am never limited to just these meals and I always keep extra items on hand for additional snacks or meals

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.