Meal Shortcuts

5 recipes to make life a lil easier

Good morning beautiful people! Happy Sunday. Hope you are having a wonderful slow morning. I am sipping on a warm lemon water w/ a lil salt, a cacao latte on the way. I have been adoring Fall lately. It was hard for me to let go of Summer but now that I am embracing the cozy season it’s been great.

The gloomier weather and shorter days have allowed me to slow down and be a bit more introspective. I have a lot of changes coming up so that has been key in not allowing myself to spiral into overwhelm.

There are also so many amazing abundant seasonal Fall foods that make me feel so nourished and grounded … queue all the squash, root veggies, soups and stews. I really try to eat what I am craving throughout the week, which is why meal prepping doesn’t work for me because I can’t force myself into a box with set meals.

So these meal shortcuts aren’t full meals, but lil ways to make my life easier throughout the week…..

On The Menu

• Pickled Carrots & Beets

• Carrot & Beet Top Dip

• Gut Healthy Frozen Ready-to-Eat Hash Browns 

• Vanilla Protein Bars 

• Cranberry Jam 

Let’s get intooooo itttt.

Pickled Carrots and Beets

Ingredients

• 2 beets

• 5 carrots

• 1:1 white or apple cider vinegar to hot water

• 1 tbsp salt

• 1 tbsp pink peppercorns

• 1 teaspoon mustard seeds (optional)

Recipe

1. Give carrots and beets a nice wash and scrub

2. Grate carrots and beets and add to a large jar

3. Add in salt, peppercorns and mustard seeds or any other seasonings

4. Pour in hot water till veggies are halfway submersed, then add white vinegar to top off the rest

5. Cover and seal jar and let cool to room temp before transferring to the fridge

6. The longer it sits, the more flavor it will have, enjoy within about a week!

Carrot + Beet Top Dip

Ingredients

• Carrot Tops

• Beet Tops

• 1/2 cup fresh parsley and/or cilantro

• 1/3 cup olive oil

• 2 tablespoons lemon juice

• 3 tbsp red wine vinegar

• 1 clove garlic

• 1/2 cup walnuts

• Salt and pepper

Recipe

1. Soak, clean and strain out to dry carrot and beet tops

2. Give carrot and beet tops a chop

3. In a food processor or blender, combine everything but olive oil

4. Pulse to blend, add half of the olive oil and pulse

5. Add the rest of the olive oil and pulse until smooth

6. Serve as a dip or a sauce on pasta or bowls!

Frozen Gut Healthy Hashbrowns

Ingredients