March 28, 2020
  • 3:53 pm Fun Meal Prep Idea: Yellow-Colored Lunch Box
  • 3:53 pm Gilbert’s on Main serves New York Style Deli in Bellevue – KING 5 Evening
  • 3:53 pm Keto diet Meatballs with tomato sauce ASMR cooking No talking
  • 3:53 pm John’s Texas Tenderloin Roulade
  • 2:53 pm Why You Should Try “Cook Once Eat Twice” Meal Prep | What We Ate Over a Weekend (Healthy Recipes)
Fall Recipes For Breakfast! | healthy paleo recipes

so first up we are making this delicious
pumpkin yogurt bowl I’m starting off with some pumpkin puree which is just
pure pumpkin it’s not pumpkin pie filling
pumpkin is great it’s loaded with carotenoids which are great for your
immune system antioxidants plus it has lots of fiber which makes it good for
your gut a little bit of vanilla for flavor as well as some pumpkin spice
which has really warming herbs really good going into the cooler weather a
tablespoon of almond butter which has great healthy fats gonna help fill you
up along with vitamin E and you can definitely sub this for any kind of nut
or seed butter and then a little bit of banana for sweetness and some dairy free
yogurt this one is the Riviera brand it’s my first time trying it and I’m so
impressed with it it’s delicious this is optional but I’m adding in a couple
spoonfuls of collagen not only for protein but for added gut health
benefits to really make this nourishing but you could definitely use another
kind of protein powder or leave it out completely blend it up until it’s nice
and smooth finishing it off with just a little bit more pumpkin spice and then
you can top this with whatever you like so I really love the purely Elizabeth
green free canola this is the vanilla almond butter one and it’s my new
favorite flavor it’s delicious along with some chia seeds just for some added
omega fiber this is honestly such a nourishing filling gut healing fall Bowl
so much flavor so good for you and it’s good for meal prep next we’re making
some apple cinnamon muffins which scream fall so I’m using some almond flour here
which is great loaded healthy fats vitamin E some arrowroot flour you can
also use tapioca flour here some baking soda along with baking powder and then
some apple pie spice and if you don’t have apple pie spice you can definitely
just use cinnamon I just had this so I figured
– really use it it has a combo of cinnamon nutmeg and a couple other
warming spices in a separate bowl we’re gonna combine our wet ingredients so I
am using a couple eggs and you can use flax eggs here if you’d like just make
sure you really let them gel up for about 15 minutes I’m adding in some
maple syrup maple and apple just really go well together along with some almond
milk but again any plant-based milk will work and then some coconut oil and then
we’re adding in just a little bit of vanilla for flavor so I’m gonna go ahead
and stir that together with my whisk and then it comes the Apple part so I’m
using a Honey Crisp apple it is my favorite type of Apple but you can use
whatever flavor or type of apple you would like and we’re just going to cut
it up now I’m keeping this skin on because there are so many benefits in
the skin of fruits that when you take them away you’re gonna lose those
benefits it adds fiber vitamins minerals plus
apples are really high in potassium and vitamin C – so I’m just cutting this up
into little chunks but again if you want to take the skin off you can but I
really recommend eating the skin if you can because it does have a lot of
minerals and vitamins in it so just go ahead and chop up your Apple and small
pieces and then we’re gonna combine everything together so I’m gonna take
our wet we’re gonna add that into our dry first before we add the Apple and
we’re gonna fold back together now this is going to be a thicker muffin recipe
than you might be used to so don’t get worried if it’s thick um you’re gonna
see it’s not completely runny so we want it to be absorbed but not runny so just
fold that together until everything is combined and then go ahead and add in
your Apple I just find this is the easiest way to make sure everything is
nicely incorporated together so then I’m just using a spoon to spoon it out into
my silicone muffin molds I find the silicone molds really easy if you don’t
have one I would really suggest spraying your pan or using like a muffin tin
liner or those liners that you can use to pop them right out and this made six
muffins for me so six larger muffins this would also really work well for
mini muffins too if you wanted to make those but this made six
and then on the top which is optional I’m sprinkling on some pumpkin seeds
pumpkin seeds are really rich in zinc and manganese and both of these things
are really good for your immune system going into fall change of season we
really want to support our immune system so loading up on little things like this
it’s really easy you bake them off 350 20 minutes everything will be in
metscape somewhere below but they’re honestly so moist and delicious the
apple has the sweetness the perfect little muffin you can bring for
breakfast even as a snack plus their freezer friendly as well and then lastly
we’re making squash eggs so I’m using a delicata squash which honestly I don’t
know why it took me until this year in order to discover it Vallecano squash
you chop that up remove the seeds from the inside and then I baked it for 20
minutes before adding the egg so this is definitely something you can prep in
advance now the egg white will run out so if you don’t want it to run out you
want it more aesthetically pleasing leave out the other part of the white
and just use the yolk but I like to eat it all I just find that I want to get
all the benefits and after about 10 minutes in the oven with the egg they
are fully ready but it’s honestly so flavorful so delicious and it’s a cute
little fault breakfast that you can have and if you just want to take away the
egg whites you can even trim it afterwards to make it more aesthetically
pleasing but either way tastes super delicious so I hope you guys got some
inspiration for some delicious fault breakfast if you make these be sure to
tag me on instagram because i love seeing them and sharing them and i will
see you guys in my next video

Randall Smitham



  1. keepupwithliv Posted on September 25, 2019 at 6:54 pm

    You will love these fall inspired breakfast recipes! Thank you SO much for watching <3

  2. Tonya Val Posted on September 25, 2019 at 7:08 pm

    Definitely going to try the muffin and the egg recipes. So happy that its fall🍁🍁🧡

  3. Corryn Willson Posted on September 25, 2019 at 7:09 pm

    If you do mini apple muffins, will the baking time still be the same? Btw I am definitely going to be making that pumpkin bowl, it looks so good! Love all of your recipes!

  4. Treasure Van Laeken Posted on September 25, 2019 at 8:10 pm

    The pumpkin one is so creative 👍

  5. Insiya Posted on September 25, 2019 at 8:25 pm

    It is not Fall at all in Houston, lol 🤷🏻‍♀️😂
    But that looks tasty 😋🤤🧡

  6. arletteross Posted on September 25, 2019 at 8:45 pm

    Dumb question…. Why is my almond butter not smooth and runny like yours? I've tried several. They are stiff help?

  7. ClassifiedCloset Posted on September 25, 2019 at 10:58 pm

    YUMM!! these all look and sound so delicious 😍Definitely going to try the apple cinnamon muffins- so perfect for Fall 😋

  8. myra Longoria Posted on September 26, 2019 at 12:56 am

    Thank You 😊 my belly is happy

  9. Eshaal Yousaf Posted on September 26, 2019 at 11:14 am

    Yasss Queen!!

    Ps// small youtuber here xx❤️💕

  10. Gina L Posted on September 26, 2019 at 11:43 am

    Those muffins look freakin' amazing! My husband was just telling me how he missed a good blueberry muffin and while we're having Fall vibes, I will make the apple muffins like you have here and then also make him a batch switching out w/ blueberry. Thanks!

  11. Jasmine Laurel Posted on September 26, 2019 at 2:14 pm

    I love all these ideas! Definitely making the muffins and I'd love to try the delicata squash eggs. I've never tried delicata squash, do you eat the skin?

  12. Steph Rae Posted on September 27, 2019 at 1:59 pm

    Instead of having chunks of apple in the muffin, would you be able to purée it and put it in the batter? Love the recipes! 🙂

  13. bella swalen Posted on October 6, 2019 at 8:33 am

    Please post more often!😍 love your recipes!!! ❤️❤️❤️❤️

  14. Sandhy Hanjarnursiswati Posted on October 10, 2019 at 10:36 am

    Can we substitude the muffin flour with oat flour?