Oct 30, 2020 | ACTIVE LIFE | By Psalm Delaney | Photo by Bibi Powers

Fall is here and winter is just around the corner. It’s important to stay warm and fueled this season to optimize your next training session or outdoor adventure. As a runner with a busy schedule, warm and quickly-prepared meals that are made with in-season and nutrient-dense ingredients are a must. Here is a compilation of breakfast, lunch, and dinner recipes that are dairy-free and vegetarian but can be adapted to most other dietary preferences. As you grind through your next training session or embark on your next weekend adventure, these meals are sure to keep you warm and nourished this November.


Sweet Potato Toast: Begin by cutting the ends off of your sweet potato and cut it lengthwise into half-inch flat strips. Season the strips by adding a dash of avocado oil and salt. Place them in the oven at 350 degrees until they are soft and golden. After they are finished cooking, you may top your toast with your favorite toppings! Some excellent options include avocado and hummus with an over-easy egg, or peanut butter, banana, and honey.


Stuffed Bell Pepper with Green Curry Tofu: Begin by washing and cutting the top off of your bell pepper. Prepare the quinoa and tofu as directed on their respective packages. Place the tofu in the pan with two tablespoons of coconut fat and green curry paste. Cook the tofu until it is warm and the coconut and green curry are well combined. Place the cooked quinoa and the green-curry tofu inside of the bell pepper. Place any vegetables that you enjoy inside the pepper as well. Kale, spinach, peas, and mushrooms are great options. Finally, top the pepper with your favorite type of cheese. Bake it at 350 degrees until the cheese is melted and the pepper is toasted.

Butternut Squash Mac n’ Cheese: This delicious recipe from The Simple Veganista is a wholesome and non-traditional spin on a common dish and is a great way to carb up a few hours before your afternoon session. Be sure to prepare the sauce ahead of time because cooking the squash and soaking the cashews does take a little more preparation compared to the other recipes so far. After you finish the sauce, just cook your favorite pasta, add the sauce and some leafy greens, sprinkle on some of your favorite cheese, and enjoy! You will likely have some sauce left over, so seal it in reusable containers and store it in the refrigerator for a quick go-to meal later in the week.


Quinoa Enchilada Bake: This recipe from Changua Ree’s blog Damn Delicious is very filling and a great way to spice up your next evening meal. It can be made in 20 minutes if you use pre-made enchilada sauce. However, it tastes even better if you prepare your own enchilada sauce from scratch using the recipe from Cookie + Kate. It comes together quickly, so be sure to set out all of your ingredients beforehand.

Creamy Pumpkin Soup: This coconut-based recipe, also from Cookie + Kate, is a delicious fall favorite that pairs very well with quinoa, kale, and a dash of cayenne pepper. It requires a little more preparation because the pumpkins take roughly 40 minutes to bake. However, the recipe makes quite a bit of soup and can be stored for several days, making it a great option for your beginning of the week meal-prep.

I hope that you fall in love with these recipes and enjoy your adventures this season!

If you have any questions or would like more recipe suggestions, feel free to send me an email at p_delaney@coloradocollege.edu.

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