Cracking the Code to Healthy Meals Done FASTER 

One of my favorite ways to get meals on the table faster is with batch prepping (or ingredient prepping). The concept is simple: prepare components (or ingredients) on one day to use throughout the week. This allows for meal versatility where you can mix and match ingredients to create new dishes daily... but just having these items prepped and ready to use really saves time throughout the week! At the end of the video I'll also show you some of the fall-inspired meals I made from this prep. Hope you enjoy!
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Cinnamon Apple compote:
4 apples
1/4 cup water
1/2 tsp. (or more) cinnamon
2 TBL maple syrup
Slice apples thinly (or in cubes) and add to saucepan. Add remaining ingredients and heat on medium high until all apples are softened, about 10-15 mins. Halfway through cook time, you can remove the lid to speed up water evaporation if needed.
Squash seeds:
Remove squash flesh and set to dry for a few hours (over overnight in a turned off oven).
Add seasonings of choice, I used salt and paprika.
Once dry, bake at 325F for 15 mins., checking they don’t cook too quickly and burn.
Let cool completely and store in an airtight container for up to a week.
Sweet potato oat waffles:
3 cups (330g) rolled oats - ground into flour
1 tsp. baking powder
1 - 1 1/2 tsp. pumpkin pie spice (or cinnamon)
Pinch salt
1 medium baked sweet potato, skin removed (mine was about 170g)
2 cups (420g) soy milk, or plant milk of choice
1/4 cup coconut sugar or maple syrup
1 tsp. vanilla extract
Blend oats in blender first, until they’ve reached a flour consistency. Empty blender contents into a mixing bowl and add baking powder, pumpkin pie spice and salt. In blender, add sweet potato, soy milk, sugar and vanilla and blend until smooth. Add wet ingredients into bowl and mix until combined. Batter will be thick, and will thicken further as it sits. This is normal, but if you find your batter too thick you can add a bit more soy milk as needed. Cook in waffle iron, per your waffle iron's instructions. (Mine usually take 4-5 minutes to cook.) Once cooled, you can store in the fridge for up to a week, or in the freezer for 3 months. I like to top them with maple syrup, peanut butter, and cinnamon apples. But you can also use jam, almond butter, etc.
Butternut squash pasta sauce:
1/2 cup raw cashews, soaked for 10-15 mins. in boiling water
1/2 butternut squash (skin removed)
3-4 cloves roasted garlic
3 cups veggie broth
4 TBL nutritional yeast
1 1/2 tsp. garlic powder
1 1/2 TBL apple cider vinegar
1/2 tsp. salt
+ 1 TBL tapioca starch (or cornstarch) optional, for thickening
Blend all ingredients in blender until smooth. Taste and adjust seasoning as needed. Add salt or nutritional yeast for saltniess, apple cider vinegar for more tang, more broth (or plant milk) if too thick, etc. Store in fridge or freezer until ready to eat. When reheating, add 1 TBL tapioca starch per 2 cups of sauce. This will help thicken the mixture and give it more of a "mac n' cheese" like consistency.
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