Quick Fall Time Meals You’ll Love

Between work, friends and trying to stay on top of the hectic-ness life throws at you, it can be hard to add ‘eating healthy’ to the list. We know that and you know that. Fortunately, that’s why we’re here to help. These below recipes are proof that you can still eat healthily and have home-cooked meals without spending hours slaving over the stove. With all the fall flavours there really is no better time to start! These quick and easy meals will have you enjoying the simple things in life, while giving you the fuel you need to kick start your morning, or end your day on a high note.

 

 

Breakfast | Pumpkin Pie Oatmeal

The most important meal of the day doesn’t always have to take the longest to make. With cooler temperatures its time to ditch the smoothie and go for something a little warmer, and festive – which is exactly why Pumpkin Pie Oatmeal is the perfect solution.

Quick Fall Time Meals - Breakfast

1 cup old-fashioned rolled oats
1 3/4 cups almond milk
1/4 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
1/4 cup maple syrup

 

  1. In a small saucepan over medium heat, mix together your oats and your milk
  2. Allow the oats to boil, then reduce heat to a simmer, stirring occasionally – roughly 3-5 minutes. Next, stir in your pumpkin, vanilla, cinnamon and nutmeg.
  3. Place oatmeal in a bowl, and garnish with pecans and maple syrup.

Recipe and image from damndelicious 

 

Lunch | Quinoa with Butternut Squash and Cranberries

The best way to get a productive mind is through a full stomach – which is exactly why skipping on lunch just isn’t an option. Make this on Sunday night and enjoy it for lunch all week long. Simply add some chicken or candied salmon to give your body some more protein.

Quick Fall Time Meals - Lunch

3 cups butternut squash, chopped
1 Tbsp. olive oil
1 cup uncooked quinoa
1½ cups water/ broth of your choosing (beef, chicken or vegetable would work)
⅓ cup dried cranberries
⅓ cup red onion, finely chopped
3 Tbsp. toasted pumpkin seeds
Salt and black pepper

Vinaigrette

½ cup olive oil
¼ cup balsamic vinegar
1 tsp. honey or maple syrup
1 tsp. Dijon mustard
1 garlic clove, minced
Salt and black pepper

 

  1. Preheat the oven to 400F.
  2. In a large bowl, coat your butternut squash with olive oil and season with salt and pepper. Place coated squash on a baking sheet in a single layer and roast for 20-25 minutes or until squash is tender and lightly browned.
  3. While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water/broth in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes, using a fork to fluff.
  4. As quinoa is cooking, in a small bowl whisk together your vinaigrette ingredients and place in a squeeze bottle/ covered small bowl.
  5. In a large bowl combine the cooked quinoa, roasted squash, cranberries, red onion and toasted pumpkin seeds, and any herbs of your choosing – basil would work nicely.
  6. When you’re ready to take the salad for lunch, take a portion out and place in a smaller container and mix with the vinaigrette.

Will keep for up to five days.

Recipe and image from littlebroken

 

 

Dinner | Harvester’s Chicken Skillet with Brussels Sprouts

Nothing screams delicious dinner like an autumn-inspired skillet. Luckily with this one dish, the only required time for slaving over the stove is 25-minutes. What’s even better, it’s full of hearty vegetables. Trust us, after this meal you’ll be happy you didn’t call out for a pizza, again.

Quick Fall Time Meals - Dinner

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
4 slices thick-cut bacon, chopped
3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
1 medium onion, chopped
2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
4 cloves garlic, minced (about 2 teaspoons)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon ground cinnamon
1 cup reduced-sodium chicken broth, divided

 

  1. In a large nonstick pan over medium high heat up oil until hot and shimmering. Add the chicken, and salt and pepper to taste. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels. Set aside.
  2. Reduce pan heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. Transfer the bacon to a paper towel-lined plate, set aside. Discard all but 1 1/2 tablespoons bacon fat from the pan.
  3. Increase pan heat back to medium high. Add Brussels sprouts, sweet potato, onion, and salt and pepper to taste. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
  4. Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add in your chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

Recipe and image from wellplated