the first breakfast we're making are these apple pancakes so I'm starting off
by adding a little bit of apple cider vinegar to some walnut milk you can use
any kind of nut milk you have I just have one that milk on hand then I'm
going to be whisking together two eggs along with some vanilla for some flavor
and then some apple sauce so apple sauce is great to use it adds a little bit of
sweetness and nice moisture to the pancakes apples are also in season right
now and it's really great and affordable to eat seasonally so I'm just blending
that together and then to that I'm going to be adding in some apple pie spice
which is basically a blend of cinnamon nutmeg and some other warming spices you
can definitely just use cinnamon some baking soda some arrowroot which really
helps the nice fluffy texture of the pancakes as well as some almond flour so
these are really good because they're high in protein and fiber which really
help to fill you up they're also nourishing for your gut and
all those great healthy fats are not only good for your gut but they're good
for your skin as well as well as being very satiating so you got all the great
things in these pancakes then I'm heating a pan to about medium heat and
I'm using my little scooper here I just used about a 1/3 cup to scoop them out
in the middle and then once the edges are set I go ahead and I flip it over so
I like to make a batch of these pancakes and then all freeze any elect overs and
extras to have on hand and my trick is to pop them in the toaster so from the
freezer I pop them in the toaster and you can have pancakes pretty much any
day of the week top them with what you like I'm just using some almond butter
and then a dollop of this dairy-free coconut yogurt a little sprinkle more of
cinnamon and you were good to go you have wonderfully delicious apple
pancakes super festive great little sweetness from the applesauce freezer
friendly and so good next up we're making a nice savory one and that is a
stuffed acorn squash so this is definitely something good to do as a
prep I just cut the acorn squash in half you can definitely do this with any kind
of squash though it doesn't have to be acorn it could be butternut even
spaghetti Honey Nut whatever you like squashes are in season
right now so as you can tell in this video it's really great to use seasonal
items they have different nutrients in them for you but they're also super
affordable so it's a great way to stay on budget so I scoop out the seeds from
the middle and then all you have to do is bake them so this I said is
definitely something I would do in advance so that they're ready to go and
then we would stuff them the morning of or whenever you want them so just scoop
out the seeds until they are all out and then I am going to be placing them on a
baking sheet I bake them for about 30 minutes at about 400 degrees or until
they're fork-tender then you just have to make your eggs so
I like to add in some mushrooms some spinach and arugula or if I have
leftover veggies on hand I'll add those in too but you can add in whatever you
like with your eggs a little bit of salt and pepper to taste and some Himalayan
salt and then I'm going to just fold them kind of like a scramble and the
great thing about eggs is that they are a complete protein so they have all the
essential amino acids that you need which make them a really great quick and
affordable protein to have - especially for first thing in the morning and then
once those are done I'm just putting them into my step squash and you can
definitely bring this on the go with you too if you want to eat it in class or at
work but it's a great savory option that's also very fall festive and makes
good use of seasonal ingredients and then we are going to be making a pumpkin
porridge so I am using some almond milk here in a saucepan you can use any kind
of cashew nut milk that you like adding in a little bit of vanilla some coconut
oil some great healthy fats which nourish our gut lining pumpkin loaded
with fiber beta-carotene some almond flour which is also load with fiber and
healthy fats coconut flour along with some chia seeds first in the Omega
threes and a bunch of pumpkin spice and if you don't have pumpkin spice you can
definitely just use cinnamon and then I'm just stirring that all together and
this is something that comes together really quickly but if you wanted you
could also make this in advance and just put it in a jar and do an overnight
option so if you don't want to heat it up you can do this it's kind of like an
overnight porridge in the fridge and it will be ready in the morning or you can
do it the morning up so you kind of just stir in till it gets nice
think you can definitely control the thickness of it if you like it thicker
add in a little bit less liquid or if you like it more liquidy to add in a
little bit more milk and then you can definitely top this with whatever your
favorite toppings are I'm adding in a little bit more pumpkin spice then I'm
gonna add on some pumpkin seeds full of zinc which is great for your immune
system especially with the change of season and a little bit of a flake to
coconut but feel free to do your favorite toppings like chopped nuts
granola whatever you want this is definitely a really good easy recipe
that you can make in the fall time but also meal prep ahead