Here is the third recipe in our Fall Oatmeal Series: Gingerbread Oatmeal! This cozy breakfast tastes like just gingerbread cookies, only much healthier. 

As I'm sure many of you know, we love topping our oatmeal with fresh fruit an super foods. We love trying new things, and for this recipe, we topped our bowls with goji berries from Natierra Superfoods, which offer the perfect hint of natural sweetness. Goji berries are packed with beneficial properties, including: 

• improve immune
• high in antioxidants 
• detoxifying 
• promote healthy skin
• boost your mood and energy
• help fight caner

It's not hard to see why we love these berries. Give them a try, and let us know what you think on our Instagram!

Cook time: 5 mins    Serves: 2

Ingredients
1 cup oatmeal  
2 cups water or almond milk
1-2 tsp ginger, finely chopped 
1 tbsp maple syrup
1 tsp blackstrap molasses
1 tsp cinnamon
1 tbsp milled flaxseed
Pinch of nutmeg
Pinch of sea salt

Directions
1. Wash the ginger and peel the skin off, then chop into small pieces.
2. In a pot over medium/high heat, add the water or almond milk, oats, chopped ginger, molasses, spices, and other ingredients and stir to combine. Once the water/almond milk bubbles, lower heat and stir occasionally until the oats thicken, 3-4 minutes. 
3. Remove pot from stove and serve oatmeal in bowls topped with your favorite toppings (we chose fresh berries and fruit, nut butter, goji berries, and hemp seeds.)

Check out our other Fall Inspired Oatmeal Recipes below:

• Pumpkin Pie Oatmeal
• Apple Pie Oatmeal
• Maple Spiced Oatmeal (upcoming)
• Carrot Cake Oatmeal (upcoming)

We love making Buddha bowls for lunch and dinner. They're easy to create, you can add as many veggies as you desire, and they're loaded with nutrients and plant-based protein.  Plus, they're so fun to make!

This recipe for Marinated Kale and Quinoa Buddha Bowls provides a wonderful balance of plant-based protein, healthy fats, and dark leafy greens. To spice up this recipe, we used Natierra Superfood's Pink Himalayan Sea Salt, which is packed with beneficial properties. Unlike regular table salt which is over processed, Natierra's Pink Himalayan Sea Salt is 100% natural, unrefined, and free from additives. Some of the benefits of consuming Pink Sea salt include:

• can contain over 84 minerals and trace elements
• good source of iron, magnesium, calcium, and electrolytes
• aids in balancing the body's pH levels
• lower in sodium than regular table salt
• can support he body in achieving fluid balance to prevent dehydration

Now, to the recipe!

Cook time: 20 minutes    Serves: 2-3

Ingredients
For the Marinated Kale
4 cups kale, copped
1/2 cup red cabbage, chopped
1 tsp apple cider vinegar
2 tbsp coconut aminos (or braggs)
2 tsp lemon juice
1/2 tsp minced garlic
Pinch of Natierra's Pink Salt

For the quinoa
1 cup quinoa, cooked
2 tbsp chives, chopped
1 tbsp fresh parsley, chopped
Pinch of Pink Sea Salt
Black pepper to taste

Other ingredients
1 can chickpeas
​1 avocado
2 leaves romaine, chopped
1/2 cup spiralized zuchini
2 tbsp pumpkin seeds
Healthy salad dressing of choice 

Directions
1. Cook quinoa according to package instructions. Once cooked, scoop out 1 cup and set aside to cool. 
2. Rinse and chop the kale and red cabbage. In a small bowl, create marinade by whisking together the apple cider vinegar, coconut aminos (or braggs), pink sea salt (to taste), minced garlic, and lemon juice. Toss kale and red cabbage with the marinade and massage the marinade into the kale. Let soak in while preparing the remaining ingredients. 
2. In a bowl, combine 1 cup cooked quinoa with the chopped parsley, chives, lemon juice, and Pink Sea Salt and pepper to taste.
3. Using a veggie spiralizer, spiralize 1/2 cup of zucchini. Pat with towel to remove excess liquid. 
4. Serve the lemon parsley quinoa in bowls topped with the marinated kale, chickpeas, sliced avocado, spiraled zucchini, chopped romaine, and pumpkin seeds, and drizzle with your favorite healthy salad dressing. 

Here is the second fall-themed recipe we promised: Pumpkin Pie Oatmeal. This warming breakfast tastes like pumpkin pie in a bowl, only healthier, dairy-free, and packed with nourishing benefits.

This recipe has become our go-to fall breakfast, not only because of the deliciously spiced flavor, but the health benefits pumpkin offers are incredible. Pumpkin is actually considered to be a super food, and  here is why: 

• packed with antioxidants
• high in vitamin C
• full of potassium
• aids in skin health
• boosts the immune

Now that we've established how beneficial pumping is, let's get to the recipe!

Cook time: 5 minutes    Serves: 2

Ingredients​
1 cup oatmeal 
2 cups coconut milk
4 tbsp pumpkin puree
1 tbsp maple syrup 
1 tsp vanilla extract
1 tsp pumpkin pie spice 
1 tsp maca (optional)
Pinch of sea salt

Directions
1. In a pot over medium/high heat, add the coconut milk, oats, pumpkin, spices, and other ingredients, and stir to combine. Once the coconut milk bubbles, lower heat and stir occasionally until the oats thicken, 3-4 minutes. 
3. Remove pot from stove and serve oatmeal in bowls topped with your favorite toppings (we recommend fresh fruit, cacao nibs, coconut, pumpkin seeds, and additional cinnamon if desired) and enjoy.