Sweet Sundays. I love our sweet Sundays. A day to rest, read, take a long walk with the dogs, and meal prep. Some of my favorite things.

This Sunday I spent a little over an hour prepping for the week using things I had on hand.

Our CSA from Wild Hare farm in Puyallup has been providing us with all of the fun fall produce- squash of all kinds, carrots, potatoes, onions, leeks, beets, cabbage and other goodies. I pick up our produce from them on Tuesdays, and often by the weekend, we have eaten through most of it. This week we had a few carrots, a big leek, a couple potatoes, a delicata squash, and broccoli, so I thought I would throw together a big pot of soup and roast the rest.

Here is what I prepped for the week:

Roasted delicata squash and broccoli~

I used two delicata squash and 2 crowns of broccoli.

Cut squash in half the long way. Scoop out the seeds and strands then slice. Chop broccoli into bite sized pieces. Lay on large baking sheet, drizzle with olive oil, s+p, and roast at 400 degrees for 30-40 minutes, flipping the veggies half way through.

If you don’t love having day old roasted veggies (I love them, but some people may not), you can always have these rinsed and cut at the beginning of the week and roast them when you’re ready.

Mixed Greens~

Washed about 12 cups of greens to use for salads and with smoothies.

Quinoa Mix~

Rinse 2 cups of quinoa. In a medium pot, add 3 1/2 cups water with quinoa and bring to a boil. Turn stove down to low and let simmer for 10 minutes, undisturbed. Turn heat off and let sit for 5 minutes. Fluff with a fork. Add quinoa to a large bowl, drizzle with about 2 tablespoons olive oil, s+p to taste, and chopped parsley. Good on its own, on top of a salad, or along with roasted veggies and protein for dinner.

Toasted Hazelnuts~

Chop 1 cup of hazelnuts and lay out on a baking sheet. Roast in oven for 2-3 minutes at 400 degrees. Good for topping salads, adding to the quinoa mix, or topping on pasta with the roasted veggies.

Fruit~

I didn’t have to prep these, just made sure I grabbed bananas earlier in the week so they will really ripen by the time I want them in a smoothie, and stocked up on frozen berries.

Salad Dressing~

Nooch dressing recipe which I will use on salads and can use on top of a quinoa bowl with the roasted veggies for a little extra flavor.

Fall Harvest Soup~

Recipe Below!

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Here are the meal options I have this week with this prep:

Breakfast:

• Banana, berries, and greens smoothie
• Eggs + roasted veggies omelet.
• Scrambled eggs with quinoa mix

Lunch:

• Cup of fall harvest soup + greens salad w/ nooch dressing
• Add half a can of beans to a big bowl of fall harvest soup
• Quinoa bowl with roasted veggies and hazelnuts
• Large salad with roasted veggies, nooch dressing, quinoa and hazelnuts

Dinner:

• Roasted chicken or grilled steak with quinoa and roasted veggies
• Pasta with roasted veggies, hazelnuts, and parmesan
• Any of the above lunch options

Snacks:

• More smoothie
• 1/2 cup of hazelnuts and dark chocolate chunks
• Fruit
• Cup of quinoa mix

With so many options, we definitely won’t get tired of these prepped meals!

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Fall Harvest Veggie Soup Recipe

Makes about 3 servings

Ingredients:

• 1 tablespoon olive oil
• 1 large leek, thinly sliced and rinsed
• 3 cloves garlic, minced
• 3 large carrots, sliced
• 4 stalks celery, sliced
• 2 potatoes, chopped
• 4 cups vegetable broth
• 2 bay leaves
• Salt and pepper to taste

Directions:

1. In a medium pot, heat the olive oil over medium heat. Add the leek and garlic and sauté until slightly browned, about 3 minutes.
2. Add carrots, celery, and potatoes and saute for 8 minutes.
3. Add vegetable broth and bay leaves and bring to a boil. Turn heat down to medium/low and simmer for about 20 minutes, or until veggies are tender.
4. Add salt and pepper to taste and serve!

You could add shredded chicken or your favorite beans at the end to make this a bit heartier.

#fall #mealprep #soup #salad #vegetarian #vegan #glutenfree #dairyfree