Meal Prep Monday - Pumpkin Quinoa Breakfast Bake and Roast Turkey Breast

Happy Monday! I hope you all had a great weekend! I spent a little bit of mine catching up with friends and playing beach volleyball (in November! I love California!) but most of my weekend was filled with unpacking, cleaning and cooking. Sounds lame but it was actually pretty awesome. You know you're getting old when the most exciting thing about your weekend is meal prep.

Speaking of meal prep, I realized my last meal prep post was on August 4. AUGUST people! That's just crazy talk! So I'm super happy to share everything I cooked for this week with you.

Breakfast

Since I was gone almost all of October, I haven't had a chance to eat/get sick of all the pumpkin things yet. So for this weeks breakfast I made another one of my quinoa pumpkin bakes featuring A WHOLE CAN of everyone's favorite orange squash.  

Pumpkin Quinoa Breakfast Bake

Calories: 251 | Fat: 6 g | Cholest: 31 mg | Sodium: 70 mg | Carbs: 37 g | Fiber: 7 g | Sugars: 12 g | Protein: 9 g 

1 cup uncooked quinoa
3 tbsp chia seeds
1 tbsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/4 cup dried cranberries
1 can canned pumpkin
1 egg
2 egg whites
1 cup unsweetened vanilla almond milk
2 tbsp agave necter
1/4 cup sliced almonds

Preheat oven to 350 degrees. Lightly spray a 7 x 11 or 8 x 8 baking dish with cooking spray.
Mix the quinoa, chia seeds, cranberries and spices in the baking dish.
Mix in the pumpkin, egg, egg whites, almond milk, and agave necter.
Sprinkle the almonds evenly over the top.
Bake for 45 minutes-1 hour or until liquid is absorbed.
Makes 6 servings.

I love quinoa breakfast bakes! (see my other versions here and here) They're super easy since they only take one pan and you don't even have to pre-cook the quinoa. This version is full of fall flavors and is super filling from the quinoa and all that pumpkin fiber. It isn't very sweet, which I love, but if you are craving a sweet breakfast I'd recommend upping the agave or topping it with some maple syrup. Mmm. 

Protein

Going along with the whole fall theme, I made turkey for my main protein. I pretty much followed my old oven roasted turkey breast recipe, but I left out the vinegar from the marinade and added mustard. Still pretty tasty. 

Sides

In addition to the turkey breast, I roasted a TON of my favorite fall squash: delicata, along with some spaghetti squash and zucchini. I also cooked up some dried chickpeas to break up all the squash. Although I'm pretty sure there's no such thing as too much squash.

Q: What's your favorite fall food? Is there such a thing as too much squash?