So I know it’s officially been fall for a few weeks now, but it didn’t fully feel fall-y to me until this morning. (P.S.—Please do let me know if my allegiance to alliteration annoys you…)

My fall awakening: This morning was the first in months that I woke up and didn’t have to make the usually difficult decision between hot or cold coffee. When iced coffee stops sounding good to me, I know fall has, uh, fallen upon us.


So I went for a fall-friendly, fuming cup o’ J—a little heavy on the cinnamon, but I’m pretty sure that just added to its fall-ish goodness.

One breakfast that always reminds me of fall is…

IMG_0323Apples & Cinnamon oatmeal. Though I have a never-ending supply of this in mi casa, I figured I’d save these for on-the-go meals or, more likely, for my lazy sister who would likely starve at college if not for instant oatmeal. So I opted for a D.I.Y. apples and cinnamon oatmeal bran.

I introduced the headliners:

IMG_0325 IMG_0326

Which ended up looking like this:


1/2 cup oat bran, 1 cup water, vanilla extract and cinnamon

And this:


Apples never tasted so good. I cut up a large Granny Smith, threw a little almond milk in the bowl and sprinkled with cinnamon before microwaving for 90 seconds. Baked apples in 90 seconds? Who knew?

After being separated for independent preparation, I reintroduced the stars of my b-fast…


Apples & Cinnamon oat bran > Apples & Cinnamon instant oatmeal. Duh.


This was the perfect fall into fall breakfast, and I kept with the theme for lunch.

Since I was determined to make a dent in my butternut squash leftovers, I decided to use it in a warm veggie-packed pita. I’ve actually done this before—and it woos me every time: using steamed b-nut squash as a spread.


After laying down some French onion LC, I spooned the steamed squash into the WW pita and mashed it down.

Then came the zucchini layer(s).


My logic here: winter squash + summer squash = a fall squash medley.

Next came the onions—which I cut up and zapped in the microwave for a minute til they were perfectly soft.


All together now…


It ended up being a pretty full pita. The first half held up well, but pita-half numero dos sort of fell apart—which was actually fortunate because it prompted me to do this…


Yes, that’d be the addition of honey mustard, which not only added another fall hue but also boosted this pita’s yum factor.

Meals like these—along with busting out the oversized sweaters and boots—make me so happy that fall is here! What are your go-to fall foods?