The weather in California is slowly turning more crisp, I have pumpkins throughout my house (most of which have been painted pink thanks to Bella!), and we are in the middle of the Tone It Up Fall Challenge. So in light of the season, I’m rounding up my 5 favorite personal recipes from the Fall Challenge!
If you haven’t signed up yet… it’s not too late. Sign up HERE!
1.) Creamy Oat Latte
1/2 cup coffee or 1-2 shots of espresso
1 scoop of TIU Vanilla Collagen Creamer
1 dash of cinnamon
1 dash of pumpkin spice
8 oz unsweetened oat milk
1.) Combine coffee (or espresso) with 1 scoop of TIU Vanilla Collagen Creamer.
2.) Top with oat milk.
3.) Stir in 1 dash of cinnamon and 1 dash of pumpkin spice
2.) Apple Pie Oats
1/2 cup oats
1 cup unsweetened nut milk
1/2 diced apple
2 tsp lemon
1 tsp cinnamon
1 scoop TIU Vanilla Protein
1/2 tsp maple syrup
Toppings: chopped pecans
1.) In a saucepan, bring 1 cup of water to a boil and add oats. Cook on low for 3-5 minutes.
2.) Meanwhile, combine 1/2 of a diced apple with 2 tsp of lemon and 1 tsp of cinnamon.
3.) Once combined, add in apple mixture to oats with protein and maple syrup. Stir and enjoy.
3.) Simple Fall Pine Nut Salad
1.5 cups arugula
2 Tbsp. toasted pine nuts
1/4 of a roasted acorn squash
1/4 of an apple, sliced
1/2 cups beans/lentils
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 tsp. dijon mustard
1.) Preheat over to 350 degrees. Slice acorn squash and drizzle with olive oil.
2.) Bake for 30 minutes (or until golden brown) flipping halfway through.
3.) Meanwhile, place pine nuts in a skillet over medium heat in an oil-free pan. Consistently stir with a wooden spoon until lightly browned.
4.) Combine all ingredients and top with dressing.
4.) Crockpot Chicken and Veggies
2 garlic cloves, minced
1/2 of an onion, chopped
1 cup of quinoa
2 cups of low sodium vegetable broth
1 cup of green beans
6 large carrots, cut in half
1 cup of mushrooms, chopped
4 oz fresh or frozen boneless, skinless chicken breasts
1.5 Tbsp. olive oil
1.5 Tbsp. coconut aminos
2 Tbsp. of whole grain or dijon mustard
Season with-1 tsp rosemary, 1 tsp thyme, salt and pepper to taste
1.) Start crockpot on low.
2.) Add in all ingredients and cook for 6-8 hours (or 4 hours on high).
5.) Simple Date Snack
3 dates, pitted
3 tsp natural almond butter
1.) Open date and fill with 1 tsp of almond butter.
2.) Sprinkle cinnamon on top.