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Meal Prep for Fall

My fall meal prep is an abundance of seasonal produce turned into healthy fall recipes. With 11 ingredients, you can create a mix of wholesome and flavorful meals including rich macro bowls, sweet n’ savory breakfasts, vibrant salads, and delicious snacks.

Girl standing with a stack of ingredients in meal prep containers.

Fall Meal Prep – Watch Me As I Meal Prep For The Week

You asked, I listened. A new seasonal meal prep is finally here! It’s filled with hearty ingredients like sweet potato and kale and delicious fall flavors like apple, cinnamon and pumpkin.

This is the last video in my seasonal meal prep series. If you haven’t watched my previous meal prep videos, take a peek through the links below. I’ll walk you through the process of how to prep ingredients for easy, mix-and-match meal ideas for the week.

In today’s video I’ll show you how to meal prep 11 ingredients and give you a few ideas for nourishing, fall meals that you can quickly put together. But with the creativity in this community, I’m sure you’ll find new, delicious ways to mix these ingredients. When you do, make sure to tag me on Instagram so I can see your creation. Now let’s dive in. 

Individual ingredients in meal prep containers.

Ingredients I’ve Meal Prepped For Fall

Several meals prepped on a table.

Fall Meal Prep Recipes

These ingredients can be combined in numerous ways, but today I’m sharing several meal ideas and recipes that I’ve made from these ingredients, including:

Individual ingredients meal prepped and stacked in containers.

Fall meals prepped on a table.

Several meals prepped on a white table, ready to be eaten.

There are two items that require the oven, the roasted sweet potatoes and bacon. You could do one sheet pan of each at the same time (just cook at 425F and remove the bacon sooner). Or do two sheet pans of each, back-to-back, for a larger quantity.

The best multi-tasking happens when you’ve got one item in the oven because then you can use the stovetop or counter to prep another item. But remember, you don’t need to do everything you see on this meal prep. Pick and choose or combine with ideas from the other meal prep videos.

Several meals prepped on a white table, ready to be eaten.


If you’ve subscribed to my website and are on my email list you’ll receive a handy PDF guide of this weekly meal prep, with tips for prep time and storage. Subscribers are always the first to get new goodies! But if you’re not already subscribed, make sure to subscribe and you’ll soon receive this PDF guide as well.

I hope this fall meal prep inspires a few new ideas and if you’d like to see me continue these meal prep videos, let me know in the comments below. Happy meal prepping!

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33 comments on “Meal Prep for Fall”

  1. Love your videos and all the clean eating recipes.  Thank you for all the easy recipes!

  2. Hey Lisa!! Thank you so much for all the hard work you put into this blog and all the inspiration you’ve given me. I am trying to engineer a kitchen where I can be more sustainable and eat for nourishment and . you have given me so much to think about. That being said I absolutely love your GLASSLOCK containers and I followed the link in your . shop to purchase them but I do not think I got the large containers that you have and I am trying to nail . down the sizes but even the website for GLASSLOCK makes it difficult, is there any chance you know the size of the larger containers, they would change my meal prep game for the better. Thank you again!!

    • Hi Alexandria – I’m happy you’re loving all my recipes and videos! The large round one in my set is 5.4 cups and the rectangular one is 6.3 cups. Hope that helps!

  3. Hi Lisa, I recently discovered your Youtube channel and blog, and I have to say that I love it so much. Everything you do looks so nutritious, delicious, and most importantly, seems like recipes I would actually use to build up healthy eating habits! I have a question about your meal preps: how many servings do they make (i.e. how many people would they serve per week?

    Thank you!

    • Hi Sydney – Welcome to the Downshiftology community :) As per my meal preps, I would say they can serve about 2 people. So, if you have more people you need to make this for, just add a bit extra more in each ingredient!

  4. Excellent way to live healty ! Thank you so much.

  5. I happened to find your videos on YouTube, watched several as they’re full of great prep & planning tips & recipes look great with lots of healthy options.
    Can’t wait to start prepping trying some of your recipes!
    Looking forward to the prepping guides & recipes!

    • Hi Laura – I’m so glad you discovered my channel! I hope my meal prep videos will give you some new inspiration on how to prep for the week. Enjoy the recipes!

  6. Great ideas! Thanks for sharing

  7. Thank you! Any chance you can make a Paleo/dairy-free version of caramel covered apples since they’re in season? This meal prep is very helpful.

  8. Hi Lisa. Thanks for the video. For people who are allergic to almonds, which kind of gluten-free flour would you recommend as a substitute? Especially for in the pancakes in this video, but also in other treats.

  9. I wish the PDF included a shopping list to make it easier to execute this meal plan :(

    • Hi Mary – I completely understand! I wasn’t able to make it for the past few meal preps, but I will be sure to include something like this for future ones :)

  10. The pumpkin mousse and veg hummus were so simple and tasty.  Next time I’m going to double the batch.

    • Hi Hillary – So glad you loved those two recipes! Definitely simple meals to keep on hand :)

    • Hi Lisa,
      I do enjoy your website, you are obviously a perfectionist as everything is so well thought out and tested.
      I would like to know how long it would be safe to keep cooked chicken refrigerated. A relative of mine who is a microbiologist said not more than a day! I was also taught that keeping veges cut or cooked you straight away lose nutritional value.
      Another thing I would appreciate your thoughts on is whether Olive oil changes when frying.

      • Hi Eleanor – according to online food safety sites, you can keep cooked chicken in the fridge for 3-4 days safely. Veggies start to lose nutritional value the moment they’re picked. Which, by the time they reach the market can actually be weeks. You may lose a smidge more meal prepping, but if the convenience of the meal prepped veggies saves you from eating something unhealthy, I’m completely okay with that. It’s still better than the alternative. And olive oil isn’t as high-heat stable as avocado oil or coconut oil, but it’s more stable than previously thought. I prefer to fry with avocado oil, just to be safe.

  11. Lisa, very interesting video! and I want to cook all of your recipes! Your video is amazing: fast, precise and full of interesting content! Bravo!

  12. Loved this meal prep, Lisa! Thank you! :-)

  13. Can’t wait to watch the video! Thank you Lisa, enjoy your week-end!

  14. Would love to see even more meal prep videos! These are SO helpful! I had some kale in the fridge that I needed to use up ;) Thank you!

  15. Hi Lisa, 👏🏻👏🏻👏🏻  well done! 
    I am so excited to dive in and begin prepping,   Thank you 🙏 
    You are SO polite in you’re bloopers and not one curse word to boot 🤪😆
    You deserve more than a weekend off, but whatever the timeframe enjoy your weekend away with your mom 😘

    A truly heartfelt 💝 thank you again for ALL the TLC that you put into making our lives easier and healthier.

    Gail 🇨🇦

    • Hi Gail – Thanks so much for the kind words! I hope you enjoy this video and all the recipes along with it :)