Sundays in the Fall in our house mean two things-football and food. While I'm not as big on the football as my husband is, I am very big on being a part of the menu planning for all the delicious foods we'll make that week. We start cooking as soon as we wake up (I've been woken up many times to the smell of Craig caramelizing onions for French Onion Soup) and take the day to relax, eat good food and get ready for the week ahead. 

I have a lot of favorite football-watching foods, and these five Whole 30-compliant paleo, dairy and gluten-free recipes will not disappoint! All of them are the perfect blend of indulgence mixed with loads of nutrient-dense foods to keep you full and satisfied. 

One of my favorite things about Fall is getting back into the kitchen after a Summer of al fresco dining and easy dinners and digging into the cozy and warm foods that I love. These recipes are filled with the season's best fruits and vegetables including apple, butternut squash, pumpkin and sweet potato. 

A couple years back when I did my first round of Whole 30 I discovered a new appreciation for Fall vegetables and these 10 plant-based recipes will let you savor all the tastes of Autumn! 

So, I love the idea of smoothies-but somehow, they've always let me down. They've let me down in the sense that I want to be one of those people who can drink a smoothie for breakfast and be satisfied until lunch, but that's just never the case. I'm always hungry immediately after drinking one, as delicious as it might be. That was until I discovered the secret-I simply wasn't adding enough healthy fat or protein to my smoothies! Healthy fats are especially important when it comes for satiation. Think of them as the low, slow energy that keeps you going between meals (or that prevent you from getting "hangry" if you get stuck in traffic on the way to dinner). 

This blueberry smoothie will not disappoint. Loaded with healthy fats and just a touch of sweetness, it's perfect for a meal replacement at home or to take on the go. Let me know what you think in the comments below! 

-Kacie Leigh 

1/4 cup frozen blueberries 
1/4 avocado (I like mine frozen, but fresh works too!) 
1 cup unsweetened cashew milk (or milk of choice)
1 tbsp unsweetened almond butter (I like www.maranathafoods.com/ ) 
1 tbsp ground flax 
1 tbsp ground hemp hearts (I like https://manitobaharvest.com/products/hemp-hearts/ ) 
1/2 tsp coconut oil 
Water to blend (if desired) 

346 Calories 28.5g Fat/11.3g Protein/15.6g Carbs

This is one of my favorite meal prep ideas, especially in the Summer when it's too hot to cook! I call this Rainbow Chicken Salad because there are so many vibrant colors-and plenty of room to add more! 

Rainbow Chicken Salad 
2 large cooked, cooled and cubed chicken breasts, approximately 16 ounces (Tip: Cook chicken in the Instant Pot to cook quickly and keep kitchen cool!) 
1 small red cabbage, chopped (approx 4'' diameter) 
1 can of Eden Black Soy beans (15 ounces), drained and rinsed 
1 large bell pepper (I like orange or yellow), chopped
1 large cucumber, chopped 
2 tablespoons avocado oil 
Salt, pepper to taste 

Mix all ingredients and store in airtight container. Feel free to add other ingredients such as cherry tomatoes, green onion or avocado!

Makes 4 servings. 
344 Calories/serving. 15.6g Fat, 22.7g carbohydrates, 34.6g protein