As much as I’ve tried to avoid fall and have complained about all the early pumpkin pushing, it’s here. Today is the first full day of fall and it sure does feel like it in Charlotte. It’s 60 degrees, gray and raining on and off. My body and mind are feeling the change of seasons. I woke up really early yesterday morning with so much running through my head and heart. I can’t really describe it but I had a strong pull to finally start a meditation practice. This has been on my “should do” list for years but I’ve just never committed. I’m ready now. More on that to come soon…after I figure it out!
For now, I’m wearing my first scarf of the season and sharing my recent eats with you. 
Breakfast
I ran out of spinach and had to endure a couple of days of non-green smoothies. It was tough, I tell ya! Kinda felt like I was drinking a peanut butter and jelly milkshake. (That’s an awesome thing.)
Oatmeal for the first time in 5 or 6 months. The cooler mornings put me in the mood for a warm breakfast. I sauteed apples in coconut oil and cinnamon and then added oats, vanilla soy milk, dried cranberries and chia seeds. Topped it all off with Trader Joe’s Pumpkin Butter, peanut butter and Trader Joe’s Pumpkin Spiced Pumpkin Seeds. So good!
My lifeblood. Black coffee (there was some in there!) and back in business with green smoothies. This week I’ve been experimenting with adding dried figs instead of dates to sweeten the smoothie up since my beloved figs are going out of season!
The best omelet with cheese cooked into the eggs on the bottom layer, tomatoes, swiss chard and smoked salmon.
Lunch
Mexican inspired salad with spinach, fresh corn, tomatoes, feta, avocado, sunflower seeds and Trader Joe’s Goddess Dressing.
This is probably my favorite sandwich combination of all time…basil mayo, avocado, turkey, homegrown tomatoes and pepperjack on sourdough.
Another salad…this one with mixed greens, strawberries, grilled chicken, pumpkin seeds, goat cheese and some other random veggies. With a mix of honey mustard and balsamic dressing. (Love mixing the two.)
Dinner
Last week I made a batch of stuffed peppers. I used a variation of my Mexican Quinoa with a little ground turkey mixed in and used it to stuff red peppers and topped them off with cheese.
They made two delicious dinners! The leftovers were even better than the first night.
Takeout Pad Thai with a spring roll. I ate this same exact dinner Saturday and Sunday night.
First winter squash of the season. The rest of the dinner wasn’t photogenic enough to share with you but included shredded brussels sprouts and salmon.
Happy fall y’all. Hope it’s a season of change for the good for everyone! xo
