– We just pranced into fall this week, so that wants it’s timefor a descend snack prep video. For those of you who’vebeen around a while, you know that this is the last video in my seasonal banquet prep series, and I’ve already done videos for outpouring, summer, and wintertime. I’ve also done a meal prep intuitions video that’s great for all seasons, and a video on my favorite dinner prep storage containers.So, if you’re brand-new, make sure to go back and check out all ofthose different videos. As most of you know, my approaching to meal prep is to prep individual ingredients for easy mix-and-matchmeals throughout the week. And as we modulation into fall, I start to desire heartier ingredients, like sweetened potato and kale, but I likewise want thosedelicious precipitate spices, like apple, cinnamon, and pumpkin. In today’s video, I’ll show you how to meal prep 10 parts and give you a few thoughts for savory autumn recipes you can easily impel in time a few minutes.Fall nutrient is often exceedingly beige in colouring, so you’ll likewise notice that I’m purposefullyinjecting a lot more color into these simple, health recipes. Now, just as I’ve done on my previous dinner prep videos, I’ve created a downloadable PDF guide of this tumble banquet prep so you don’t have to worry about taking any notesthroughout the video. I’ll tell you how to download the guidebook at the end of the video, but, right now, let me show you what I’ve meal prepped this week.As ever, I’m startingwith the ingredient that makes the longest firstly, and, today, that’sapple cinnamon pancakes, which are quite fall appropriate. They’re likewise gluten-free, dairy-free, and paleo-friendly. To get started, included a1/ 2 beaker of almond flour, a 1/3 bowl of tapioca flour, and 1/3 goblet of coconutflour to a large bowl. You’ll likewise add 1/2 teaspoon of baking soda, one tablespoon of sand cinnamon, and 1/4 teaspoon of salt. Then, grasp a whisk and combination all of those dry parts together. I prefer to mix the cool parts and soak parts separately, as it manufactures for the fluffiest pancakes when the batter merely comestogether at the very end. So, in a separate bowl, included four large eggs, 1/2 goblet of almond milk, or any dairy-free milk, 1/2 beaker of applesauce, and I use unsweetened applesauce.One tablespoon of maple syrup or sugar, one teaspoon of apple cider vinegar, and a teaspoon of vanilla extract. Whisk the soaking parts together and then pour the soak ingredients into the baked parts, and open it another conjure until everything is compounded and you have a creamy batter.( upbeat music) Now, at this stage, I like to use my pancake pencil, as it’s much easier to get perfectly round pancakesusing this little tool, and I’m various kinds of haunted with it.But if you prefer to dollopbatter with a large spoon, that’s totally fine, as well. Heat a wash on the stave or turn on an electric griddle and coat it with a little butter, ghee, or coconut oil, then induce your hotcakes. You’ll identify there’s a littletexture to these pancakes versus my regular paleo pancakes, and that’s because of the applesauce. But you’ll affection the computed flavor and moisture it accommodates. I do recommend restraining the flapjacks about three to four inches in diameter, as they’ll be easier toflip and store, as well. After they’ve cookedfor a couple of minutes and are golden on the bottom, give them a flip.I have several variants of this recipe on my website, including a pumpkin flapjack recipe, which you were able to conclude, as well. Once the flapjacks are fully cooked, being withdrawn to a illustration and give them cool downfor a couple of minutes. While they’re cooling, give a dish or sheet wash that will fit in your freezer and envelop it with parchment paper. Place the flapjacks on the expanse goes and then pop them in the freezer. What we wanna do ispre-freeze the hotcakes in a single blanket so thatthey don’t stick together when we place them in astorage container at the end.For the next part, which is roasted sweet potato, preheat your oven to425 positions Fahrenheit. Sweet potato is hearty and replenishing, and you’ve seen me mealprep it numerous paths. But, today, we’ll roast itwith a little seasoning. Peel two pounds of sugared potatoes, and if you don’t have a Y peeler, you need to grab one, as it’s the easiest way to rind potatoes. I’ll connection quarry in thedescription box below. I also recommend trimming a little bit off the side of the potato before slicing it so that it doesn’t roll around on you. Slice the potato into 1/2 inch slice, then stack a few sliceson top of each other and chipped them into 1/2 inch cubes. The goal here is to keepeverything about the same size so that it concocts evenly in the oven.Add the sugared potato to a baking membrane and drizzle it with a little bit of avocado lubricant or olive oil. For the seasoning, add1/ 2 teaspoon of cumin, 1/2 teaspoon of garlic pulverize, and 1/2 teaspoon of paprika, together with some salt and pepper. Then, give your hands tomix everything together. This is a light seasoning, which I prefer, as it clears the cooked sweetpotato a bit more versatile. But if you prefer a stronger flavor, you can easily doubled the seasoning. Spread the sweet potatoout on the membrane wash, and if it looks like your pan is really mobbed, graba second sheet pan. If the sweet potato is too close together, as it was here, it will steam rather than roast, because the air can’tcirculate around each piece.Pop the sweetened potato into the oven and cook for about 30 to 35 instants. It will need to beflipped halfway through, so we’ll come back to it in a little. But while it’s cooking, we can get started onour third part, which is cassava flour tortillas. You can buy cassava flourtortillas in the store now, but when I first madethis recipe years ago, store-bought options didn’t exist. And to be honest, I still adore the composition of my homemade version. To move them, add onecup of cassava flour, 1/4 teaspoon of salt, 1/4 teaspoon of bicarbonate of soda, 1/2 teaspoon of cream of tartar, and two tablespoons ofavocado oil to a bowl. Then, dig in with your hands and mixture everything together until it’s somewhat crumbly. Add 2/3 bowl warm spray and continue desegregating with your hands. You’ll notice it’s really wet and soupy at the beginning, but as soon as the flour starts absorbing the spray, it will turn into a dough.I likewise have several tips-off on my website when it is necessary to attaining these tortillas, including the brand of flour I recommend, so make sure to check that out. Once you’ve got a dough the texture of soft Play-Doh, flatten it into a log in the bowl and slice it into six portions. Six parts will give yousix six-inch tortillas. If you’d like bigger eight-inch tortillas, fraction it into four sections. Roll each section in yourhands to create a ball, and they don’t have to be perfect here, as they’re gonna come dropped regardles.( upbeat music) It’s now about 15 hours since I’ve introduce the sweetpotato in the oven, so I’ll give the piecesa flip with a spatula. You had been able to rotate thepans around or top to bottom. You time wanna make sure one feature isn’t cookingfaster than another. While that continues to cook, let’s dropped our tortillas.You can do this with a tortilla press or a rolling bolt, but I opt a tortilla press. To offset your life even easier, I recommend eight-inchparchment paper rounds, which fit the press perfectly. Lay one case of parchmentpaper on the press and add a dough ball. I like to give it a little smush, just so it doesn’t “re going away”. And I likewise target the bullet somewhat towards the back, as it tends to squish forward. Then, compute the top article ofparchment article and press down. Continue this process and flatten all of the tortillas.And you can reuse the same patches of parchment paper several times, as well.( upbeat music) To cook the tortillas, heat a large nonstick orcast iron pan on medium heat. I rarely use nonstick, but this is one of the times where I think it’s supportive. Carefully remove the parchment paper and flip the tortilla into the pan. Cook it for a minute orso on the first surface, give it a turn, cook for another minute, then remove the tortillato a layer to cool, and repeat this processwith the other tortillas. You may notice the dough bubble up a bit while it’s cooking, and that’s fine, as well.( upbeat music) When the tortillas are warm off the stove, they’re absolutely savory. They’re soft and suggestible, and you’ll notice that they have that stretchy, very gluten-like texture of flour tortillas. Let these cool for got a couple of instants, and in the meantime, withdraw existing ribbed sweetpotato from the oven. Ideally, you likewise wanna told this cool for a couple of hours, then move it to a storage container and residence it in the fridge.The parchment paper rounds we was just about to do the tortillas too come in handy when accumulating so the tortillas don’t stick together. Unfortunately, I don’t have a Stasher pocket big enough to fit these tortillas, so I target them in aplastic pocket in the refrigerator. Now that our sugared potatois out of the oven, we can place another item in the oven, and that’s a duet trays of bacon.You may have experience my previous video on baking bacon in the oven, and it’s my favorite approach, as it’s less sloppy and you get perfectlycrispy bacon each time. To get started, lower thetemperature on the oven to 400 degrees Fahrenheit and arrange the bacon in a single stratum on a parchment lined baking tray. Then, region it in the oven. It takes about 15 to 20 minutes for the bacon to cook, but I ever positioned the timer for 15 instants, time to check on it. While the bacon is cooking, we can work on another protein, and that’s shredded chicken. I cherish meal prepping shredded chicken, as you can add it to so manyrecipes throughout the week, from salads, to broiled sweetpotatoes, to casseroles. To cook the chicken, add a duo tablespoons of avocado oil or olive oil to a go andadd the chicken breasts. Season them with salt and pepper, and concoct them on one sidefor about five minutes.While the chicken is cooking, measure out 3/4 goblet of chicken broth. Searing one slope prepares thechicken super flavorful, but we’ll poach the chicken the rest of the action with a little broth to keep it ultra moist. When you throw the chicken over, add the chicken broth, and then contributed a lid. Cook the chicken an additionalseven to 10 times, or until the internaltemperature of the chicken is 165 degrees Fahrenheit. Now, there’s a couple ofways to shred chicken. You can be utilized two forkings and pull it apart, but I love to use my stand mixer. It’s the fastest and easiest style, extremely when you’ve gotseveral chicken tits. Add the paddle attachmentto your stand mixer and plaza the chicken in the container. Lock the tilt principal and turn it on low-pitched. In about 20 seconds, you’ll have perfectly shredded chicken, which you can then transfer to a storage containerand residence in the fridge .( upbeat music) At this target, the bacon should be done, so remove that from the oven and transpose the cases to a article towel. And you can use another article towel to touch up any excess oil from the bacon. As you might imagine, a few cases never manage to make it into the storage container, but that’s why I goes ahead with two sheets pans worth. Let the bacon cool, then crumble it into asmall storage receptacle and sit it in the refrigerator. Bean are a great item to meal prep, as they’re easy, economical, and full of fiber. You can choose to spawn them from scratch or use canned nuts; it’s entirely up to you.Today, I’m using canned beans to keep my dinner prep simple, and this copy is organic and doesn’t have any saltor pointles parts. In information, it has kombu, which you’ve seen me addto my lentils in the past, and that is not simply includes flavor, but procreates them more digestible, which is a good thing. So, I’ll lend the beans to a strainer and cleanse them over the sag until the irrigate leading through is clear. Then, I really have to add them to a storage container, and they’re done super fast. I’ve done various hummus recipes in previous snack prep videos, so it should come as no surprise that I’ve got another. Hummus not only represents for a deliciou snack, but it’s great to dollop or spread on various categories of recipes. And to keep things interesting, I’m jazzing it up the coming week with herbs and spinach for a lovely green goddess version. To manufacture the hummus, pump two cans of chickpeas and supplement them to a blenderor food processor. Add 1/3 cup of the reservedliquid to the blender, along with 1/2 beaker of tahini and 1/4 goblet of olive oil.Then, add one cup ofmoderately jam-pack spinach and 1/2 goblet of herbs. I’m using parsley and cilantro, but you could also use tarragon, basil, batch, and a variety of others. To that, add one lettuce onion that’s roughly chopped, the juice from two lemons, one garlic clove, one teaspoon of cumin, and 1/2 teaspoon of salt. Add the lid to the blender, remove the lid cap, and position the manipulate. Turn the blender on high, and, in one minute, you’ll see that the hummus reforms shade from your standard beigeto a beautiful lettuce .( upbeat music) Transfer the green hummusto a storage container. And if this is more than youthink you’ll enjoy in a week, you can separate it into two receptacles and freeze half of it. I’m a spinach buff, but I’m always trying to switch up my greensfor nutrient hodgepodge, so this week, I’m meal prepping kale. I’ve already laundered the kale, and this couldn’t be easier to meal prep, because all you have todo is tear off the foliages and target them in a container.Once you’re done, add a paper towel to the top of the kaleto suck any sweat. Add the lid, and thenplace it in the fridge. I’ve previously shown you how to prep veggie persists, like celery and carrots, but, the coming week, we’re preppingsweet red bell seasonings. Of route, you can chooseany color of bell spice, but red seemed fitting for fall.Just slice each side offaround the center seed core and then slice each largepiece into smaller pieces. To store these, merely add a article towel to a glass storage containerand stack them on top. These will stay crisp for several days in the refrigerator, but, as a remembrance, those storage guidelines are all listed on the downloadable PDF. It’s so easy to makevinaigrette drapes at home, and they ever have so much more flavor than anything you can buy in the accumulation. This week, I’m prepping my apple cider vinaigrette, which is just a combination of 1/3 bowl olive oil, 1/4 cup of apple cider vinegar, one tablespoon of sugar, 1/2 teaspoon of Dijon mustard, one minced garlic clove, and salt and pepper. Once all of thoseingredients are in the bowl, really move them together until the cover is emulsified, and pour it into a small glass jar, then region it in the fridge.For our last-place part today, we’ve got a dessert, and you guys know how muchI affection my chia pudding. So, for a savory transgression account, I’m making a pumpkinpie chia dessert mousse. And it’s a mousse because we’re gonna mixture the grains up. Add one cup of any typeof milk to your blender, along with 1/4 bowl of chia seeds, 1/2 cup of pumpkin puree, two tablespoons of maple syrup, two teaspoons of pumpkin tart spice, and one teaspoon of vanilla extract. Once all of the ingredientsare in the blender, precisely blend on high for a minute, or until the chia mousseis smooth and peaches-and-cream. Transfer this to a storage receptacle, meeting sure to scrape out every last bit, and then place it in the fridge.But let’s not forget the very first ingredient we started with, which was the apple cinnamon pancakes. After a couple of hours in the freezer, they should be nice and frozen, so we can transfer themfrom the baking expanses to a glass lock storage receptacle and neighbourhood them back in the freezer. All freedom, so now that you have these 11 parts prepped, let me give you a few ideas of what you can oblige rapidly and easily throughout the week by combining them with items from your fridge or pantry. For breakfast, it doesn’t get much simpler than sounding a couple offrozen pancakes in your toaster and including a gob ofbutter and maple syrup. But if you’d like an extraspecial topping for the holidays or any day of the week, it’s easy with fresh, in-season apples. Really peel a couple ofapples with a Y peeler, remove the core, and cube them up. Add two tablespoons of butter to a potty, along with 1/4 beaker of maple syrup, the diced apples, anda teaspoon of cinnamon.Then, seethe this for 10 to 12 times, or until the apples are nice and soft. Once your flapjacks are warmed through, add them to plate, together with a couple magnanimous spoonfuls of the maple apple cinnamon topping. And you’ve got yourself a breakfast that will certainly please.( upbeat music) For a savory skillet breakfast, you can easily whip upan individual version of my sugared potato breakfast hash. The full edition of thisrecipe is on my website, but as most of the ingredientsare already prepped, it’ll come together fast.Just add a little oil to a pan, together with diced onionand red buzzer spice. Once they’ve soothed, add a handful of kale, and give that wilt down, then sprinkle some bacon, and warm it through. Because our sugared potatois already cooked, we just need to warm thatup for another minute or two, give everything a stir, then create a well in the middle. Crack an egg into the well, lend a lid if you’d like it to cook faster, and a minute or twolater, you’re almost done. Before serving, sprinkleon some lettuce onions, salt and pepper, and you’ve got yourself a hearty sweetened potato breakfast hash that’s loaded with nutrients.( upbeat music) For another egg breakfastthat’s Mexican inspired, you can determine huevos rancheros. Really dice up a Roma tomato, fresh cilantro, and green onion, and set that to the side.In a small pan, hot up a coupletablespoons of avocado petroleum and add one of thecassava flour tortillas. Cook this for a minute on the two sides to make it nice and crispy, then transmit it to a article towel to suck any excess oil. With the go still heated, rift an egg into the pan and make a perfect fried egg. While the egg is cooking, heat up some of the pitch-black nuts and compute them to the tortilla. Scoop out your fried egg, add that on top of the pitch-black beans, and then sprinkle the tomatoes all over. Of route, to reallybring the Mexican flavors, we need a little cilantro, so sprinkle that on top, together with the greenonions and cotija cheese, which has a deliciously salty flavor. If you wanna spice it up even more, you can drizzle some red-hot sauce, disperse salt and pepper, and garnish with a few wedges of avocado for an easy, flavor-packedbreakfast you’ll passion. For a healthful snack, all you have to do is dip some buzzer pepperslices into your dark-green hummus. But if you’d like tomake it a bit more fancy, time scoop the greenhummus into a small bowl and leave it a swoosh.Drizzle a little oliveoil, add fresh parsley, some chopped walnuts, anda sprinkle of sesame grains. Then, supplement the hummus to a layer, together with more crimson bell spice slicings to impress any family members or guests.( upbeat music) For an easy main meal, you can eyeball a single segment of my kale salad with chicken and apples. Only included some kale to a bowl, along with a handful of shredded chicken, and dice up an apple. I’ll supplement about 1/2 the apple to the salad, along with a smallhandful of cool cherry-reds, raisins, and walnuts. Then, I’ll slice up some red onion and transcend that on the salad and contribute my apple cidervinaigrette a shake before sprinkling it on top. After a gentle toss, I’ll supplemented it to a container for a beautiful dusk return salad that take just aboutthree minutes to stimulate.( upbeat music) For the next dinner, I’ll make a chicken and pitch-black bean package. But the tortillas are pretty stiff when they’re cold from the fridge, so I’ll heated one up in themicrowave for 10 seconds.After that, it becomes super pliant and prepared for loads. I’ll start by adding some of my dark-green hummus and spreading it across the middle. Then, I’ll supplemented a handful of kale needles, a handful of shredded chicken, a duet spoonfuls of black beans, and a scatter of deteriorated bacon. Since I’ve got red-faced onion this week, I’ll add that to the top, but you could also addgreen onion, as well. Then, I’ll wrap it up tightly and try to keep as muchinside as possible. If you’re making this for effort or to be undertaken in a lunchbox, I recommend applying somestring to hold around it.I like to tie two slice of string because I can then cut it down the midriff and continue both halves all wrapped up.( upbeat music) Now, this wouldn’t be a dinner prep video if I didn’t make a macrobowl with leftovers, so that’s what I’m doing next. You can literally supplement any of the ingredients to a container and have a healthy meal, but, today, I’m adding some kale, along with a good helpingof shredded chicken and ribbed sweetened potato. I’ll dice up some of the cherry-red buzzer pepper into bite sized bits and add that to the macro bowl, along with a smallhandful of disintegrated bacon. Then, I’ll lump a large spoonful of lettuce hummus in the middle. And since I had somemicrogreens in the fridge, I’ll contributed a small amount of those, along with chopped walnuts.If you’d like, you could also drizzle some of the vinaigretteon top of this macro bowl.( upbeat music) For dessert, we reallydon’t have to do any slog, except to scoop outsome of our pumpkin pasty chia pudding mousse into a bowl and surpass it with whipped cream. I’m including a spoonful of my coconut hammered paste, and to make it extra special, only spraying some cinnamon on top.( upbeat music) I hope you enjoyed all ofthose fall inspired recipes. And as I mentioned at the beginning, I established a downloadable PDF guide of this dusk dinner prep video for you. The downloadable guide contains all of the storage guidelinesfor each part, as well as links to the full recipes on downshiftology.com. You can download the guide by checking in the video description chest for a link to sign up on my email register, but if you’re already on my email schedule, you don’t have to do anything; you will automatically get this PDF guide in your email inbox today. If you enjoyed this video, make sure to give it a thumbs up, punched that agree button, and let me know in the comments below what type of meal prep videos you would like to see next.All right, that’s it for me today. Make sure you tag me on Instagram when you make any of these recipes. And I will see youagain in the next video. For those of you who’vebeen around a while, you know( stutters ). For those of you, nah, discover,( chuckles) blah. Few sentiments for luscious autumn( stutters ). I’ve created a downloadable PDF guide of this drop( stutters ). PDF guide of this fallmeal prep for you, ahh. If you experienced today’s video, this video, today’s video. With the seasonal meal prep theme, and I’m assuming you guyswant to see more( stammers ). Meal prep videos you’d like to see next, since we’re now done withthis meal prep seasonal, seasonal snack prep, banquet prep seasonal. Done with this meal prep theme, but I’m assuming you guyswould like, like, bleh, bleh. All claim, that’s it for me today, I, I .( upbeat music ).