Hi everyone! How’s it going?
Things are pretty swell over here, and as of today, we are officially in the fall season! Apple picking, pumpkin-patching, booties, and Halloween are already on my radar.
Though I am a summer girl at heart, fall rings in a very close second as my favorite season. The crisp fall air and delicious autumn produce make my insides smile (sounds goofy, but you must know what I’m talking about).
I can’t wait to make pumpkin oatmeal, acorn/butternut squash, and all the fall soups in Purely Elizabeth’s new cookbook…
As you can tell – I’m pretty excited about the season! But enough of my ramble, on to the (Monday) eats!
This actually actually a recycled photo, but breakfast today was very similar! I started the morning with some chia seed oatmeal topped with blackberries, strawberries, and almond butter.
Along with fall, I’m loving the discounted summer produce. Give me all the berries while they’re still cheap!
A hard-boiled egg with cucumber slices.
Annnnd a couple almonds from my work stash. My stomach was grumbling in full force around 11, so I needed some extra fuel to make it to lunch.
Keeping almonds at my desk is one of the best decisions I ever made! It is inevitable that there will be days when the food you pack just doesn’t cut it, and almonds are the perfect, no-nonsense solution.
Lunch today tasted incredibly special thanks to some Sunday meal prep.
A kale and quinoa salad with a fuji apple on the side. I ate outside and the air was cool and crisp. I was wearing a sweater and pants and was still cool and comfortable!
On Sunday I whipped up Eating Bird Food’s Kale Salad with Spicy Peanut Dressing and it turned out insanely delicious! I followed her recipe almost to a T, but added some extra veggies (radishes and green pepper) and some extra protein (quinoa and chickpeas). This is one of those salads that gets tastier each day as the flavors combine. Aka the best for packed lunches!
I also had one of my coconut cacao chip “cookie dough” bites I posted the recipe for the other day. The perfect dose of sweetness to round out the meal.
I was super hungry at 2:00, so I whipped out another desk snack – a ginny bakes bar sent to me by my sweet friend Sarah at The Cutting Veg during a little foodie exchange! It was super tasty and satisfied my afternoon hungries.
Untillll about 2 hours later when I was hungry again. #storyofmylife
I whipped out a banana only to find that it got a little beaten up in my lunchbox in transit.
Womp womp womp
Dinner was made easy by another meal prep solution! On Sunday I made a batch of Hummusapien’s Avocado Black Bean Burgers. This is honestly the best black bean burger recipe I’ve ever made – the perfect combo of ingredients, flavors, and textures.
For a quick dinner, I heated up a black bean burger in a pan and paired it with leftover broccoli and roasted asparagus! Served with tons of hot sauce, naturally.
Frozen cherries/blueberries topped with Wild Friends Cinnamon Raisin peanut butter, heated up in the microwave. Eaten with my gals Rory and Loreali.
And there you have it!
Now you tell me – what have you been eating lately? What are you most excited about for fall?
XO – Bailee