High-Fiber Meals To Stay On Track This Fall
Posted by Natalie on
OK - grab your scarf, boots and coziest cardigan because fall is officially underway! This past summer was definitely one for the books, but it sure looked very different for everyone…some kickstarted their weight loss journey by taking the Boombod 7 Day Challenge, while others may have decided to take it easy for a little bit. However, the cool autumn air and changing leaves are a reminder that we MUST keep going, so if your routine went down the drain as you adapted to the new normal, it’s time to get back on track… BUT how do you enjoy all of the AMAZING seasonal foods without sabotaging your weight loss goals? EASY! These healthy and yummy fall recipes—featuring pumpkin squash, mushrooms, sweet potato and many other fall staples—will show you how simple it is to eat healthy and stay festive!
We know, we know…pumpkins and fall are such a cliché, but did you know pumpkins are high in fiber, antioxidants, potassium and vitamins? The following recipes will keep you full and fuelled throughout the day alongside your Boombod shots, just remember to take each shot 30 mins before you eat your meals and follow each shot with a full glass of water to activate the product and to help banish naughty cravings!
It IS possible to enjoy delicious, warm and hearty meals with your family that will make you feel like life went back to normal without packing on extra pounds and we’ll show you how RIGHT NOW👇
BREAKFAST - Maple & Sweet Potato Pie Oatmeal
Did someone say dessert for breakfast? This delicious oatmeal is PACKED with fiber and tastes just like fall. Keep reading to find out how easy it is to make this recipe with ingredients you already have in your pantry or fridge!
Ingredients
1/2 cup dry rolled oats
1/2 cup sweet potato, cubed*
1 banana, mashed
3 cups water
2 cups unsweetened vanilla almond milk*
1/4 tbsp coconut oil
1 tsp vanilla
1 tbsp maple syrup*
1/2 tbsp brown sugar*
1/4 tsp salt
1 tsp cinnamon or pumpkin spice
Optional
Top with 1/2 tbsp of nut butter, 5 crushed pecans or 1/4 cup dried cranberries
Instructions
Bring 2 cups of water to a boil in a saucepan. Wash, peel and cube sweet potatoes into small pieces so they cook faster and add to the boiling water. Once they are tender, drain the water but leave some of it in the saucepan and add the mashed banana, coconut oil and maple syrup. Mash and mix everything together until it reaches a creamy consistency.
In a saucepan, add 1 cup of water, almond milk, sugar, salt, vanilla, cinnamon and oats. Stir occasionally to keep the oats from sticking to the bottom of the pan. Add the sweet potato mix and lower the heat until the oats are soft and all the ingredients are well combined. Don’t let the mixture dry too much and add more water or almond milk if needed.
Serve in a bowl and top with nut butter, crushed pecans or cranberries.
*If you’re in a time crunch, you can substitute fresh sweet potatoes with canned sweet potatoes.
*Feel free to swap the maple syrup and sugar for the sweetener of your choice to reduce calories. Alternatively, you could also sweeten it more if you like your oatmeal sweeter, but be mindful as the calories in sugar and syrup can quickly add up!
*You can also swap 1 cup of almond milk for 1 cup of greek yogurt if you like a bit of a tangier taste, but add it at the end so it doesn’t cook for too long - we want to preserve the benefits of the good bacteria in the yogurt! This will add more protein to the mix and make for a creamier texture.
LUNCH - Mushroom Melt & Creamy Pumpkin Soup
Yep, a fancy version of grilled cheese and tomato soup! This hot meal is SO easy to make and will keep you warm as the weather gets colder. The best part? You can make a large batch of soup and eat it all week long!
Open Face Mushroom Melt
Ingredients
1 large slice of rye bread
1/3 cup mozzarella cheese, shredded
1/2 tbsp olive oil
1/2 cup of your choice of mushrooms, sliced
1/4 cup white onions, chopped
1 tsp minced garlic
1 tsp freshly cracked pepper
1/2 tbsp scallions or parsley (for topping), chopped
Salt to taste
Instructions
In a pan, add the olive oil, garlic, spices, salt, white onions and mushrooms. Sautée until the mushrooms turn golden brown. Toast the slice of rye bread, add the mushrooms still hot from the pan and top with shredded mozzarella cheese and scallions or parsley.
Creamy Pumpkin Soup
Ingredients
2 cups pumpkin, cubed
1 cup chicken broth
1/2 tbsp olive oil
1/4 cup greek yogurt or low-fat cream cheese
1/4 cup Parmesan, finely grated
1 tsp parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp fresh pepper
1 tsp thyme
Salt to taste
Instructions
In a saucepan, add the chicken broth, pumpkin cubes and spices. When the pumpkin is tender, use an immersion blender or a food processor to carefully blend everything together. Add the greek yogurt (or cream cheese), olive oil, and parmesan cheese to create a creamier consistency.
*Make it vegan with cashew cream or vegan yogurt!
*Use fresh or frozen pumpkin squash cubes.
SNACK - Keep It Simple
SO, we wanted to keep it simple here...With Boombod shots and all the fiber you will be eating, you won’t be thinking of snacking as much as you normally would BUT we still wanted to include a nutritious and easy option for you to take on the go in case you need a quick pick me up!
5 baby carrots
2 tbsp of hummus
1 Hard boiled egg
Eat them all at the same time or as two separate snacks!
DINNER - Butternut Squash, Quinoa & Chicken Salad
This salad is the perfect combination of tangy, savoury and sweet! With a touch of maple syrup, crunchy pumpkin seeds and fluffy quinoa, you’ll def feel like it’s more than just a salad! This meal also features an apple cider vinegar dressing, which is full of AMAZING benefits 🙌
Salad
4oz boneless chicken breast* (measure cooked)
1/3 cup dry quinoa (1 cup cooked)
1 cup butternut squash in cubes
2 cups water
1 cup arugula
2 cups spring mix
1 tbsp grated Parmesan*
1 tbsp sweetened dried cranberries
1 tbsp pepitas
Maple Apple Cider Vinaigrette
1/2 tbsp maple syrup
1 tbsp apple cider vinegar
1/2 tbsp olive oil
1 tbsp chopped red onion
1/2 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt
Season chicken with salt, pepper and any other spices you like. Cook fully in a pan and cut into slices. Bring 1 cup of water to a boil and add quinoa with salt to taste. Lower heat and let it cook until the quinoa is soft and fluffy. Bring 1 cup of water to a boil and add butternut squash cubes. Let them cook until the cubes are soft and easy to pick with a fork. Let everything cool and mix the quinoa, butternut squash, arugula and spring mix together. Add the chicken slices and top with grated Parmesan, pepitas, cranberries and maple apple cider vinaigrette.
*Substitute chicken and Parmesan with roasted firm tofu and a cheese alternative to make this a vegan salad.
And that’s it! One of the best ways to maximize your Boombod results is by drinking loads of water throughout the day and eating healthy high-fiber meals...so make sure to keep these recipes on rotation so you can enjoy the best ingredients of this season while sticking to your weight loss goals! Ready to get started? Get your Starter Kit Bundle TODAY and get back on track ASAP 🙌
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