![\"Meal](\"https:\/\/madewithaloha.de\/wp-content\/uploads\/2019\/10\/tina_engel_mealprep_herbst_blog_quer-1-1440x960.jpg\")
<\/figure>\n\n\n\nAutumnal Meal Prep<\/h2>\n\n\n\n
The ingredients change abruptly in the month of October. There is less and less regional food in the selection.<\/p>\n\n\n\n
I love the autumn, with it’s golden leaves, still warm sun rays, the dew in the morning…<\/p>\n\n\n\n
It is the time of year, when Pumpkins are back in the kitchen, soups are coming out big again, and in today’s Meal Prep, we celebrate autumn with a delicious onion cake!<\/p>\n\n\n\n
Recipe suggestions for this week:<\/h3>\n\n\n\n- Onion tarte<\/a><\/li>
- Pumpkin puree<\/a><\/li>
- Very fine apple sauce<\/a><\/li>
- Creamy carrot soup<\/a><\/li>
- Salad with sweet potato and beetroot<\/a><\/li>
- Roast potato<\/a>e<\/a><\/li><\/ul>\n\n\n\n
![\"\"](\"https:\/\/madewithaloha.de\/wp-content\/uploads\/2019\/10\/untitled-design-1440x960.jpg\")
<\/figure>\n\n\n\nTo get to the recipes please click the links above…<\/p>\n\n\n\n
Grocery list<\/h3>\n\n\n\n- 1 endive lettuce head<\/li>
- 500 g of young spinach<\/li>
- 1 kg of potatoes<\/li>
- 2 big sweet potatoes<\/li>
- 1 butternut squash<\/li>
- 1 bunch of spring onions<\/li>
- 4 red beds<\/li>
- 2 kg of onions<\/li>
- 6 big carrots<\/li>
- 1 kg of red apples<\/li>
- garlic<\/li><\/ul>\n\n\n\n
- eggs<\/li>
- 200 g cr\u00e8me fra\u00eeche<\/li>
- 200 ml of cream<\/li>
- 250 ml of coconut milk<\/li>
- 500 g of Greek yogurt<\/li>
- 100 g of butter lard<\/li><\/ul>\n\n\n\n
From the stock:<\/h4>\n\n\n\n- olive oil<\/li>
- salt<\/li>
- pepper<\/li>
- curry<\/li>
- ground caraway<\/li>
- Ingredients salad dressing<\/li>
- Seeds and nuts<\/li><\/ul>\n\n\n\n
![\"\"](\"https:\/\/madewithaloha.de\/wp-content\/uploads\/2019\/02\/mealprepvorrat-7-1440x720.jpg\")
<\/figure>\n\n\n\nSteps Meal Prep:<\/h2>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Time needed: <\/span>2 hours<\/p>This is a suggestion on how you can approach the work steps in a structured way in order to work as efficiently as possible in terms of time and energy. Of course, you can trade individual steps if you find this better.<\/p>
- Roasted Vegetables<\/strong>
Wash carrots and sweet potatoes, peel and dice small. Add garlic cloves (with skin) to the vegetables. Spread on baking trays, sprinkle with some olive oil; roasting for 35 minutes at 180 \u00b0 C
(10 minutes + baking time)<\/p> <\/li>
- Pumpkin Puree<\/strong>
Wash the butternut squash, core it, put it in the oven (30-45 minutes)
(5 minutes + cooking time)<\/p> <\/li>
- Cook potatoes (2 minutes + cooking time)<\/strong>
Wash potatoes and cook
(2 minutes + cooking time)<\/p> <\/li>
- Wash beetroot well and cook <\/strong>
(5 minutes + cooking time)<\/p> <\/li>
- Prepare the dough for the onion tarte<\/strong>
See onion tarte recipe<\/a>
(10 minutes)<\/p> <\/li>- Prepare filling of the onion tarte<\/strong>
See onion tarte recipe<\/a>
(20 minutes)<\/p> <\/li>- Bake onion tarte<\/strong>
See onion tarte recipe<\/a><\/p> <\/li>- Drain potatoes,<\/strong>
Allow to cool and place in a glass container. Refrigerate. (5 minutes)
![\"\"](\"https:\/\/madewithaloha.de\/wp-content\/uploads\/2019\/02\/mealprepaustattung-768x512.jpg\")
<\/p> <\/li>
- Drain beetroot,<\/strong>
peel (they can be rubbed off well with your hands, if possibly wear kitchen gloves) and put in a glass container. Refrigerate.
(10 minutes)<\/p> <\/li>
- Wash salad<\/strong>
Cut endive salad into thin strips, wash and spin dry, place in glass container or Zip-Lock bag and refrigerate. Wash spinach, spin dry and chill.
(10 mins)<\/p> <\/li>
- Roast seeds and nuts<\/strong>
Roast sunflower seeds and chopped walnuts golden in a frying pan.
(10 minutes)<\/p> <\/li>
- Applesauce<\/strong>
<\/figure>\n\n\n\nTo get to the recipes please click the links above…<\/p>\n\n\n\n
Grocery list<\/h3>\n\n\n\n- 1 endive lettuce head<\/li>
- 500 g of young spinach<\/li>
- 1 kg of potatoes<\/li>
- 2 big sweet potatoes<\/li>
- 1 butternut squash<\/li>
- 1 bunch of spring onions<\/li>
- 4 red beds<\/li>
- 2 kg of onions<\/li>
- 6 big carrots<\/li>
- 1 kg of red apples<\/li>
- garlic<\/li><\/ul>\n\n\n\n
- eggs<\/li>
- 200 g cr\u00e8me fra\u00eeche<\/li>
- 200 ml of cream<\/li>
- 250 ml of coconut milk<\/li>
- 500 g of Greek yogurt<\/li>
- 100 g of butter lard<\/li><\/ul>\n\n\n\n
From the stock:<\/h4>\n\n\n\n- olive oil<\/li>
- salt<\/li>
- pepper<\/li>
- curry<\/li>
- ground caraway<\/li>
- Ingredients salad dressing<\/li>
- Seeds and nuts<\/li><\/ul>\n\n\n\n
<\/figure>\n\n\n\nSteps Meal Prep:<\/h2>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Time needed: <\/span>2 hours<\/p>This is a suggestion on how you can approach the work steps in a structured way in order to work as efficiently as possible in terms of time and energy. Of course, you can trade individual steps if you find this better.<\/p>
- Roasted Vegetables<\/strong>
Wash carrots and sweet potatoes, peel and dice small. Add garlic cloves (with skin) to the vegetables. Spread on baking trays, sprinkle with some olive oil; roasting for 35 minutes at 180 \u00b0 C
(10 minutes + baking time)<\/p> <\/li>
- Pumpkin Puree<\/strong>
Wash the butternut squash, core it, put it in the oven (30-45 minutes)
(5 minutes + cooking time)<\/p> <\/li>
- Cook potatoes (2 minutes + cooking time)<\/strong>
Wash potatoes and cook
(2 minutes + cooking time)<\/p> <\/li>
- Wash beetroot well and cook <\/strong>
(5 minutes + cooking time)<\/p> <\/li>
- Prepare the dough for the onion tarte<\/strong>
See onion tarte recipe<\/a>
(10 minutes)<\/p> <\/li>- Prepare filling of the onion tarte<\/strong>
See onion tarte recipe<\/a>
(20 minutes)<\/p> <\/li>- Bake onion tarte<\/strong>
See onion tarte recipe<\/a><\/p> <\/li>- Drain potatoes,<\/strong>
Allow to cool and place in a glass container. Refrigerate. (5 minutes)
<\/p> <\/li>
- Drain beetroot,<\/strong>
peel (they can be rubbed off well with your hands, if possibly wear kitchen gloves) and put in a glass container. Refrigerate.
(10 minutes)<\/p> <\/li>
- Wash salad<\/strong>
Cut endive salad into thin strips, wash and spin dry, place in glass container or Zip-Lock bag and refrigerate. Wash spinach, spin dry and chill.
(10 mins)<\/p> <\/li>
- Roast seeds and nuts<\/strong>
Roast sunflower seeds and chopped walnuts golden in a frying pan.
(10 minutes)<\/p> <\/li>
- Applesauce<\/strong>
- eggs<\/li>
- 200 g cr\u00e8me fra\u00eeche<\/li>
- 200 ml of cream<\/li>
- 250 ml of coconut milk<\/li>
- 500 g of Greek yogurt<\/li>
- 100 g of butter lard<\/li><\/ul>\n\n\n\n
From the stock:<\/h4>\n\n\n\n
- olive oil<\/li>
- salt<\/li>
- pepper<\/li>
- curry<\/li>
- ground caraway<\/li>
- Ingredients salad dressing<\/li>
- Seeds and nuts<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Steps Meal Prep:<\/h2>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Time needed: <\/span>2 hours<\/p>
This is a suggestion on how you can approach the work steps in a structured way in order to work as efficiently as possible in terms of time and energy. Of course, you can trade individual steps if you find this better.<\/p>
- Roasted Vegetables<\/strong>
Wash carrots and sweet potatoes, peel and dice small. Add garlic cloves (with skin) to the vegetables. Spread on baking trays, sprinkle with some olive oil; roasting for 35 minutes at 180 \u00b0 C
(10 minutes + baking time)<\/p> <\/li>- Pumpkin Puree<\/strong>
Wash the butternut squash, core it, put it in the oven (30-45 minutes)
(5 minutes + cooking time)<\/p> <\/li>- Cook potatoes (2 minutes + cooking time)<\/strong>
Wash potatoes and cook
(2 minutes + cooking time)<\/p> <\/li>- Wash beetroot well and cook <\/strong>
(5 minutes + cooking time)<\/p> <\/li>
- Prepare the dough for the onion tarte<\/strong>
See onion tarte recipe<\/a>
(10 minutes)<\/p> <\/li>- Prepare filling of the onion tarte<\/strong>
See onion tarte recipe<\/a>
(20 minutes)<\/p> <\/li>- Bake onion tarte<\/strong>
See onion tarte recipe<\/a><\/p> <\/li>
- Drain potatoes,<\/strong>
Allow to cool and place in a glass container. Refrigerate. (5 minutes)
<\/p> <\/li>- Drain beetroot,<\/strong>
peel (they can be rubbed off well with your hands, if possibly wear kitchen gloves) and put in a glass container. Refrigerate.
(10 minutes)<\/p> <\/li>- Wash salad<\/strong>
Cut endive salad into thin strips, wash and spin dry, place in glass container or Zip-Lock bag and refrigerate. Wash spinach, spin dry and chill.
(10 mins)<\/p> <\/li>- Roast seeds and nuts<\/strong>
Roast sunflower seeds and chopped walnuts golden in a frying pan.
(10 minutes)<\/p> <\/li>- Applesauce<\/strong>
- Pumpkin Puree<\/strong>
- Roasted Vegetables<\/strong>
![\"\"](\"https:\/\/madewithaloha.de\/wp-content\/uploads\/2019\/10\/tina_engel_mealprep_herbstlich_blog-1-683x1024.jpg\")
<\/figure>\n\n\n\n