My friend Amy made this delicious bowl for me over the summer, and I’ve been craving it ever since!  This is a more time intensive lunch to prep (1.5 hours, including clean up) but it was definitely worth it.

• Morning Snack = Yogurt and cinnamon almonds
• Lunch = Hippie Bowl (and mini chocolate bar from my Halloween stash!)
• Afternoon Snack = Pumpkin Gingerbread muffin and grapes

Recipes:

• Hippie Bowl (Thank you The Sprouted Kitchen/Bowl and Spoon!)
• Pumpkin Gingerbread Muffins  (Thank you Oh She Glows!)

Notes:

For the Hippie Bowl, I used one pack of tofu (instead of 2) and I used quinoa instead of millet.  I cooked the quinoa with water instead of vegetable broth, and I added 1/2 avocado each morning so it would be fresh at lunchtime.

I used mason jars to pack the yogurt and almonds, these containers for my lunch (they are great because they come with little container for the dressing!), and these reusable snack bags for the muffins and grapes.

While I was waiting for the tofu to cool down, I washed the dishes and cleaned my kitchen.  I use the following recipe to make homemade cleaning solution (that I think smells amazing!). I keep it in one of these glass spray bottles.  This recipe came from the book At Home With Madame Chic by Jennifer Scott (which I love!):

Homemade Household Cleaner:

• 1 cup water
• 1 cup distilled white vinegar
• 20 drops lavender oil
• 20 drops tea tree oil

Finally, I wanted to use the leftover pumpkin puree right away, so I made this recipe for Pumpkin Pie Overnight Oats and had it for breakfast on Monday. Yum!

Grocery List:

• Kale
• Spinach
• Micro greens or sprouts
• Carrots
• Avocados (2)
• Garlic
• Lemon
• Orange
• Grapes
• Yogurt
• Extra firm tofu
• Raw sunflower seeds
• Almonds
• Millet (*or brown rice/quinoa)
• Tahini
• White or yellow miso
• Honey
• Sesame oil
• Coconut oil (*or extra-virgin olive oil)
• Hot sauce or Sriracha (optional)
• Rice wine vinegar
• Apple cider vinegar
• Low-sodium vegetable broth (*optional)
• Coconut sugar and muscovado sugar (*or use brown sugar)
• Soy sauce or Tamari
• Chile paste
• Cayenne
• Sea salt and pepper

And if you would like to bake the muffins (which you should because they are AMAZING!):

• Chia seeds
• Unsweetened pumpkin puree
• Coconut oil
• Maple syrup
• Brown sugar
• Blackstrap molasses
• Whole-grain spelt flour (or all-purpose flour is fine)
• Pumpkin pie spice (*see here for the recipe if you can’t find this in store)
• Baking soda
• Baking powder
• Chopped walnuts (optional)

Enjoy!

❤ Kailea