What To Make This Week: Back To Balance Week 1
Oct 04, 2024
Fall is officially here and that means cozy, comforting dishes are calling!
With butternut squash, tomatoes, and hearty greens in season, it’s the perfect time to whip up something delicious. Start with a grab-and-go breakfast and try some delicious Cinnamon Pear Overnight Oats—perfect for fueling your busy fall mornings. How about a creamy Butternut Squash Soup that warms you from the inside out? Or try a quick and satisfying One Pan Farro with Tomatoes—it’s bursting with fresh, savory goodness and comes together in no time. For a light yet flavorful option, the Mediterranean Quinoa Bowl is packed with seasonal veggies, while White Bean Chili gives you that protein boost with a satisfying, creamy texture. Here’s a delicious Tahini Kale Caesar Salad recipe that fits perfectly into your weekly meal lineup. This salad is full of flavor, crunch, and nutrients, and the Lemon Tahini Caesar Dressing ties it all together! Let these seasonal favorites inspire your meals this week.
Meal prepping these dishes is a breeze! Here’s a step-by-step guide to help you get everything ready for the week:
- Cinnamon Pear Overnight Oats: For an easy grab-and-go breakfast, prep a few jars of these oats. Combine oats, milk, cinnamon, and diced pears in individual jars, stir, and refrigerate overnight. In the morning, top with nuts or seeds for a crunchy finish. These oats will last up to 4 days in the fridge, making them a perfect breakfast option throughout the week.
- Butternut Squash Soup: This soup stores beautifully. Make a big batch over the weekend and divide it into individual portions in airtight containers. It’ll last up to 5 days in the fridge or can be frozen for up to 3 months. Heat and enjoy with a side salad or some crusty bread.
- One Pan Farro with Tomatoes: This dish is perfect for quick lunches. Cook it ahead of time and store it in meal prep containers. You can eat it cold or warm it up. Add a side of greens or roasted veggies to keep things fresh.
- Mediterranean Quinoa Bowl: Prep all the components separately—cook the quinoa, chop the veggies, and prepare the dressing. Store everything in separate containers and assemble your bowls fresh each day. This keeps the veggies crisp and the flavors vibrant.
- White Bean Chili: Like soup, chili gets better with time! Make a large pot, portion it out, and store it in the fridge or freezer. It's a great lunch or dinner option, and you can easily add toppings like avocado, shredded cheese, or cilantro before serving.
- Lemon Tahini Caesar Dressing: Whip up a jar of this dressing at the start of the week and use it to dress your quinoa bowls, drizzle over roasted veggies, or even toss with salad greens. It’ll keep for up to a week in the fridge.
- Tahini Kale Caesar Salad: Prep the kale by massaging it with a bit of olive oil and salt, then store it in an airtight container. Make the Lemon Tahini Caesar Dressing in advance and store it separately. When you’re ready to eat, toss the kale with the dressing, and top with crispy chickpeas, croutons, or other toppings of your choice. This salad holds up well even after being dressed, so it’s a perfect option to grab and go during the week.
