Fall Recipes

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I love fall!

 

Where I grew up, fall meant crisp air and beautiful leaves changing colors. Just thinking about it or seeing a school bus pass by gives me that feeling of nostalgia. 

 

I remember every afternoon when I got home from school as a kid, my mom would either make a snack for me or we'd make one together.

 

As my daughter is getting older, I love having her in the kitchen and can't wait until she is in school and can come home and make a snack with me. 

 

Like I have mentioned before, my family is all about food. The two sides of my family are very culturally different - Italian and Jewish - but we’re always connected through food. It’s like two cultures colliding in the kitchen… it makes me who I am!

 

As we head into fall, I’m so excited about whipping out those trusted family recipes.

 

But fall is a little different here in California. It’s 85 degrees outside and there are no changing leaves in sight! But certain foods still bring me back to that fall feeling… like my mom’s chicken soup, or a chai latte.

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In honor of fall, I am going to share a few of my favorite treats with you, (protein packed of course!)

 

Ever since college, I kick off every fall season with a big pot of chicken soup. Even here in the 85-degree weather it’s what I meal prepped this week! 

 

So, keep reading as we dive into fall together and bring the season into your kitchen. You don’t want to miss these recipes for Cranberry Orange muffins, Chia Latte Shake, and Snicker Protein Balls, just to name a few.

 

I’ll show you how it’s possible to enjoy some seasonal treats without sacrificing taste or good health! 

Whether you enjoy leisurely mornings, sipping coffee and watching the sunrise…

 

Or your mornings are filled with cartoons, diaper changes, and a frenzied rush to get the kids to school on time…

 

Breakfast is hard for a lot of us.

 

Some of you just aren’t hungry in the morning! A cup of coffee is all you feel like you need to start your day.

 

It’s definitely the easiest meal to skip. But breakfast is so important! 

Breakfast helps to kick start your metabolism, can prevent you from overeating at lunch and some studies have linked eating breakfast better memory, concentration, lower levels of “bad” LDL cholesterol, and lower chances of getting diabetes, heart disease, and being overweight. (WebMD)

 

If you’re a chronic breakfast skipper… try making something ahead of time so you can quickly grab it on your way out the door! To celebrate fall, I have the perfect on-the-go protein-packed breakfast recipe.
 

Oatmeal Apple Cinnamon Breakfast Muffinsallourway.com 

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Ingredients

·       2 3/4 cups old-fashioned oatmeal; not instant, quick cooking, or steal cut

·       2 cups peeled and diced apples; Granny Smith and Galas are good, I used one of each

·       2 large eggs

·       2 Tablespoons coconut oil melted

·       2/3 cup packed light brown sugar

·       1 cup almond milk; you can use your preferred milk

·       1 teaspoon vanilla extract

·       3/4 cup walnuts

·       2 Tablespoons ground cinnamon

·       2 teaspoons baking powder

·       3 scoops vanilla Arbonne protein powder

·       1/2 teaspoon sea salt

Instructions

1.            Heat oven to 350 F.

2.            Line muffin tins with muffin liners that are sprayed with cooking spray.

3.            In a large bow add the brown sugar, eggs, melted coconut oil and whisk until smooth. Whisk in the milk, vanilla and when that is smooth add the apple chunks.

4.            In another bowl combine the oatmeal, cinnamon, baking powder, whey protein powder, salt and mix until combined. Mix in the walnuts. Add the wet ingredients to the dry and stir to combine.

5.            Fill the muffin cups to just below the top. As you scoop be sure to stir the ingredients, so you get an even mix of oats and liquid in each muffin.

6.            Bake for 30- 35 minutes. Cool for at least 5 minutes before serving.

7.            Cool completely before storing in sealed container. We wrap each muffin in plastic wrap and then freeze in a zip-lock bag.

8.            When ready to serve, remove the muffin paper and heat in microwave. They taste as if they were just baked.

Nutrition

Calories: 182kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g |

Notes

If you're allergic to walnuts, you can substitute almonds or eliminate the nuts entirely.

I used Arbonne vanilla protein powder, but feel free to use your favorite brand! If you have any questions about the protein powder you choose, let me know!  

You can even hop on Instagram and send me a voice message - @corefitfix
 

Now you’re set up for success! There’s no excuse to skip breakfast anymore.
 

Even your kids will love these yummy muffins. If you make them, share a pic in your Instagram stories and tag me!

 

See you in the kitchen!