Fall is always a busy time: back to school, back to work, back to 7 AM barre class. One of the first things to fall through the cracks, of course, is finding time to eat foods that truly nourish and energize.
This is one of the reasons we created our Signature Nutrition Program—to take the time and trouble out of “what am I going to eat now?” But sometimes, there are moments when you don't have that to rely on.
For these cases, we gathered our favorite ideas for meals that practically make themselves (no long ingredient list, no hours by the stove). Most of them can be created in moments with a handful of ingredients.
On to the quick fixes that feed your body, mind, and soul.
1. Toast With Toppers
Top slices of crusty, organic and locally made bread with a layer of mashed chickpeas, green peas, sliced radish, chopped mint, and arugula sprouts with the finishing touches of salt, pepper and extra-virgin olive oil to taste.
2. Dark & Delicious Smoothie
Combine ½ cup unsweetened nut milk, ½ cup frozen cherries, ½ a medium frozen banana with 1 packet of Metabolism Super Powder. Blend until smooth. Top with a cherry if you like.
3. Beauty Smoothie
Blend two cups of organic mango, 2-3 tablespoons of lime juice, 2 cups of unsweetened coconut water, 1 packet of Protein + Greens Super Powder and a pinch of cayenne until smooth.
4. Salad with Herbs and Avocado
Top massaged kale with slices of avocado. Shower the greens with flavorful herbs— think dill, mint, cilantro, parsley. Season with salt, pepper, and hemp hearts. Add a little heat with a pinch of red pepper flakes or a drizzle of sriracha.
5. Yogurt with Fruit & Granola
Keep individual cups of your favorite organic yogurt (we've got a soft spot for Anita's coco yogurt or Coconut Cult) in the fridge for a grab and go snack. Add antioxidant beauty fruits like raspberries, blackberries, and/or blueberries, top with the very best granola in the world...and you've got a simple yet solid breakfast on your hands.
6. Loaded Sweet Potato
Cook a sweet potato with coconut oil in the oven for 45 minutes at 350F. Pile on some organic black beans, steamed broccolini, coconut bacon, and chives. Drizzle with more melted coconut oil on top and make sure to season well.
7. Probiotic Macrobowl
In a bowl, arrange some cooked quinoa, garbanzo beans, sauerkraut or kimchi, and steamed broccoli in sections. Top with avocado and green onion slices, and sprinkle sesame seeds on top. Whisk ¼ cup coconut yogurt with 1 tbsp lemon juice. Season with salt, and serve on the side.
8. Lettuce Wraps
Lay out a few lettuce leaves, such as Boston lettuce, and fill with your favorite crunchy veggies like matchstick carrots, sliced zucchini, bean sprouts, bell peppers, red cabbage and avocado for some creaminess. Garnish with basil leaves and mint. Top them off with toasted sesame oil, grated ginger and chopped peanuts for a little Vietnamese flare.
9. Savory Melon Salad
Halve a melon, such as a cantaloupe or honeydew. Scoop out the flesh in pieces into a bowl. Season the melon with lime juice and toss very gently to combine. Add a handful of Italian or Thai basil and fold through. Season with flaky salt, a pinch of cayenne. Drizzle with olive oil and top with some more basil. Let sit for a few minutes for juices to release before serving.
10. Sliced Veggies With Hummus and Sea Salt
To keep this classic snack interesting, go for vegetables you don’t normally use like jicama, yellow squash, watermelon radishes, sugar snap peas, asparagus, cucumbers, peppers, cauliflower, and broccoli. Throw in the classic combo of carrots and celery as well. Tip: Prep veggies on a Sunday for the week ahead.
11. Fruit & Nut Butters
Slice your favorite fruits like pears, apples, and bananas with a heaping tablespoon of almond butter. You can also try cashew, macadamia, and peanut butter.
12. Mediterranean Salad
Mix sliced heirloom cherry tomatoes, seedless cucumber, red onion, with lots of parsley and cilantro, and of course extra-virgin olive oil, and salt and (extra) pepper.
13. Tofu Burgers
You'll have to pull out your frying pan for this one, but it'll be worth it. Cut extra-firm tofu into 1-inch thick patties and sauté in coconut oil for 1-2 minutes per side. Top tofu burger with spicy vegan mayo, arugula, and thinly sliced radishes. Serve on lightly toasted nut bread—the homemade bread recipe in the Eat Clean, Play Dirty takes this sandwich to the next level.
