It’s NOVEMBER! Already?! It’s crazy, I know. With Thanksgiving just a few weeks away I thought I might use that as some inspiration for this week’s meal prep ideas.
Breakfast: Pumpkin Scones
Easily made gluten-free by subbing out the all-purpose flour for a GF flour blend. I chose to use vegan butter in this recipe – if you sub it out, let me know! See Nora Cooks for her amazing recipe!
Lunch: Warm Quinoa Bowl
I love this cozy, warm bowl! I add the avocado daily. See Oh She Glows for her recipe!
Dinner: Stuffing Bites, Cranberry-Pear Sauce, and Sweet Potato Casserole
Bring on the ThanksLIVING feast!
- Bread-Free Stuffing (Oh She Glows)
- Cranberry-Pear Sauce (Oh She Glows)
- Saweet! Potato Casserole with a Crunchy Nut Crumble (Oh She Glows) – note I used pumpkin puree instead of oil and butter here!
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.