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We recently implemented a weekly dinner schedule at our house. We put this magnetic white board on the fridge, and we sign up for the nights of the week we can be responsible for making dinner based on our schedules. On one side, we have our meals listed for each night of the week; on the other we have our grocery list to keep track of what we run out of or need. Occasionally we’ll also create a section to keep track of what we have in the fridge that needs to be used, so we can prioritize eating the leftovers or uncooked meats to reduce food waste.
I love planning for meals because when we pay closer attention to what we’re going to have, we put more effort into making a variety of really tasty dishes. Here are a few of the things we’ve made lately that have become staples this season.
Harvest Muffins
1/4 cup coconut oil
3 T applesauce
3/4 cup sugar (I used a little less, and substituted maple syrup.)
2 eggs
3/4 cup mashed squash or pumpkin
1 3/4 - 2 cups flour (I used a combination of about half almond flour, half coconut flour.)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
chocolate chips or walnuts to taste
Combine your wet ingredients in a bowl, set aside. Combine dry ingredients in a bowl, set aside. Fold the two mixtures in together and add chocolate chips and/or walnuts. Bake at 350 degrees until a toothpick comes out clean (about 30 minutes in my oven).
This recipe is my mom’s and is a comforting fall breakfast to pair with a cup of coffee. We recently received organic whole beans from Mayorga Organics, and their Mayan Blend was the perfect addition for a chocolatey, smooth breakfast cup. Their coffee is shade grown, fair trade, and traceable from farm to bag, so I was excited to discover their many signature blends. You can use code YBC25 for 25% off your first purchase!
Use code YBC25 for 25% off your first purchase at Mayorga Organics
Heavy Metal Detox Smoothie
For the past couple of weeks, Ashley and I have been on a heavy metal detox which includes a glass of celery juice in the morning, this smoothie, and eating a little less meat throughout the day. We’ve had some crazy side effects from actually smelling metal (kind of like B.O.), lots of trips to the bathroom, and bloating, but overall, we feel like it’s doing its job and are feeling pretty good after two weeks. We are supposed to include cilantro in this smoothie, but it makes it taste like garbage. To avoid adding in a bunch of sugar to make it taste better, we just add the cilantro to a salad or another meal we eat later in the day.
1 scoop of chocolate Bulletproof Collagen Protein Powder
1 T organic peanut butter
1 cup spinach
1 cup wild organic blueberries
1 scoop organic barley grass juice powder
1 scoop of organic spirulina
1 tsp of Atlantic Dulse Seaweed
1 T of Mayorga Organics Chia Seeds
cacao nibs to taste
fresh ginger to taste
water
Chicken and Quinoa Soup
This soup is warm and soothing, exactly what I want to come home to after a long, cold day.
1 16oz bag of Brothmaster’s Bone Broth
Roasted Chicken
Mayorga Organics Quinoa, servings depend on how many you’re feeding, but I did 4.
4 chopped carrots
2 cups of sliced cherry tomatoes
1 cup of chopped kale
2 cloves of garlic
1 cup diced onion
olive oil
For this one, I just sautéed the garlic and onion in olive oil, then added the thawed bone broth, followed by the carrots and cooked until they were soft, then added the quinoa, chicken and tomatoes. Just before serving, stir in the kale. I seasoned with salt and pepper, but rosemary and a bay leaf would be nice additions.
I’d love to hear your favorite fall eats in the comments section below! If you try any of these recipes, be sure to share on Instagram with the hashtag #ybceats so I’ll see it!