By Megan Rule | Opinion Editor
Fall is (somewhat) approaching Waco and my taste buds are tingling as I think about fall flavors. Roasted vegetables, warm soups and the smell of pancakes make my stomach grumble in excitement. If you want to unleash your inner fall-filled palate for the season, read on to get a whole day of awesome autumn meals.
Breakfast: Pumpkin Pancakes
It’s not fall without some type of pumpkin recipe, and this one is super easy to make and yummy to eat. It will make you want to jump right out of bed and get to cooking.
Time: 30 minutes
Ingredients: Almond flour, almond milk, cinnamon, pumpkin spice, pumpkin puree, egg, chia seeds, olive oil and various toppings (I use peanut butter, strawberries and bananas).
Directions: In a small bowl, mix about a half cup of almond flour, half a can of pumpkin puree, one egg, a generous sprinkle of cinnamon and pumpkin spice, a handful of chia seeds and enough almond milk to cover the ingredients.
Mix together until the mixture is creamy, adding almond flour and almond milk as necessary (the texture should be a thick liquid that isn’t dripping when you lift the whisk).
Set the stovetop to medium heat. Add a little bit of olive oil to the pan. Put a spoonful of pancake mix on the pan and flip once the sides begin to bubble.
Top the pancakes with the toppings you desire.
Pro Tip: Putting peanut butter in between pancakes is life changing.
Lunch: Vegetable Soup
Chilly days make me want to sit inside with a blanket and a warm bowl of soup, and this recipe has both the sweet and the spice to make anyone feel warm inside.
Time: 2 hours
Ingredients: Vegetable broth, cinnamon, chile powder, ground turkey, diced bell peppers, celery, butternut squash, chickpeas, broccoli, kale and olive oil.
Directions: Set the stovetop to medium-high heat and add a little bit of olive oil to the pan.
Add the ground turkey and chile powder until fully cooked, slowly adding vegetables to the pan. Set the crockpot to high and add a whole container of vegetable broth. Once the turkey is fully cooked, add the turkey and vegetables to the crockpot, along with the whole can of chickpeas.
Add your desired amount of cinnamon and chili powder. Put the lid on and leave cooking for about two hours. When ready to eat, add kale to the bottom of the bowl and pour soup over the kale. This makes about four servings of soup—perfect meal prep for the week.
Pro tip: Don’t add kale to the soup because when you put it in the fridge to store, the kale will get soggy.
Dinner: Roasted Veggie and Chicken Bowl
Transitioning from summer to fall means transitioning from grilled vegetables to roasted vegetables, which is my all-time favorite.
Time: 30 minutes
Ingredients: Chicken breast, kale, Brussels Sprouts, broccoli, sweet potato, Himalayan pink sea salt, cinnamon, olive oil, paprika, rosemary, guacamole, sesame seeds and feta cheese.
Directions: Set the oven to 400 degrees Fahrenheit.
On a cooking sheet, lay down the chicken breast and season them with paprika and rosemary. Cut the Brussel sprouts in half and put those on the sheet along with broccoli, drizzling a little bit of olive oil over them. Massage the kale in a bowl with olive oil and Himalayan pink sea salt, and put them on the cooking sheet as well. Dice the sweet potato into chunks and put that on the cooking sheet, drizzling olive oil over top and adding cinnamon. Cook for about 30 minutes (or until chicken is fully cooked/vegetables begin to get a little crispy on the edges). In a bowl, add the kale as a base, putting the chicken and vegetables on top. Sprinkle sesame seeds and feta and add a dollop of guacamole for some flavor.