A Perfect Cozy Fall Weekend 🍁 | The Ultimate Brunch, Baking, Meal Prep & Christmas Decor Shopping

Spend a perfect cozy fall weekend with me! 🍁 In this cozy fall vlog, we are cooking cozy fall meals and baking fall treats. We’ll also go to a farmers’ market and go shop for Christmas decorations✨ On Sunday we’ll meal prep Risotto with Chicken & Brownie Baked Oats😍

If you love cozy lifestyle vlogs, fall baking ideas, and aesthetic autumn days, this one’s for you. Light a candle, grab a warm drink, and come spend a cozy fall weekend with me! ☕🍂

More recipes in my Ebooks which have 180 easy & healthy recipes🥰: https://www.fitfoodieselma.com/e-books

00:00 Intro
00:16 Brunch Board
03:16 Farmers’ Market & Shopping
05:45 Cafe
06:38 Shopping for Christmas Decor
10:50 Mediterranean Salmon
13:37 Healthier Truffles
13:54 Morning Routine
14:06 Breakfast
16:26 Running Errands
17:14 Fall Harvest Salad
18:52 Pumpkin Spice Cupcakes
22:20 Meal Prep

Mediterranean salmon & roasted rosemary potatoes

For two servings:

2 big potatoes
1 tablespoon olive oil
1 teaspoon rosemary
1/2 teaspoon paprika
Pinch of salt & pepper

2 salmon filets
1 tablespoon olive oil
Pinch of salt & pepper
1 teaspoon oregano
1/2 teaspoon dried basil
1/2 teaspoon rosemary
1/2 teaspoon paprika
1/4 cup sun-dried tomatoes, finely chopped
1/4 cup crumbled feta
1 tablespoon chopped fresh basil

Dressing:
1/4 cup Greek yogurt
Juice of 1/2 lemon
1 teaspoon dijon mustard
1/2 teaspoon oregano
1/2 teaspoon dried basil
1/2 teaspoon rosemary
Pinch of salt & pepper

Fresh basil for serving
Lemon

1. Cut your potatoes into small chunks or wedges
2. Place the potatoes on a baking pan lined with parchment paper. Drizzle olive oil on top and add the spices and toss
3. Bake at 390 F / 200 C for about 25 minutes
4. Place the salmon fillets on a baking pan lined with parchment paper. Drizzle with olive oil
5. Season with salt, pepper, oregano, rosemary, and paprika
6. Spoon the chopped sun-dried tomatoes evenly over the fillets
7. Sprinkle with feta cheese and fresh herbs
8. Add the salmon to the oven with the potatoes and bake for 15 minutes more
9. Meanwhile mix all the ingredients together for the yogurt dressing

Pumpkin Spice Cupcakes

Muffins:
3 eggs
3/4 cup brown/coconut sugar (180 ml)
1/4 cup maple syrup (60 ml)
1/2 cup coconut oil (120 ml)
2 teaspoons vanilla extract
1 cup pumpkin puree (240 ml)
2/3 cup oat flour (160 ml)
1 1/2 cup (gluten-free) flour mix (360 ml)
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
2 teaspoons pumpkin spice
1 1/2 teaspoon cinnamon
1/2 teaspoon ground cardamon
2/3 cup milk (160 ml)

Frosting
1 1/3 cup (lactose-free) heavy cream (320 ml)
7 oz. / 200 g (lactose-free) cream cheese
3 tablespoons maple syrup
1/2 – 1 cup powdered sugar (120 – 240 ml), to taste
2 teaspoons cinnamon (more to sprinkle on top)

1. In a bowl mix sugar, maple syrup, eggs, vegetable oil, pumpkin puree and vanilla extract until smooth
2. Add the dry ingredients and milk and stir
3. Spoon to lined muffin tins about 3/4 full.
4. Bake at 180 Celsius / 350 Fahrenheit for about 15-20 minutes, until a toothpick inserted to the center comes out clean
5. Let the muffins cool down

The Frosting
1. Whisk the whipping cream until fluffy. Add the cream cheese and stir slowly until free of lumps.
2. Add the maple syrup, powdered sugar and cinnamon and mix until the frosting is smooth.
3. Frost the muffins with a piping bag or just scoop frosting on them. Sprinkle some cinnamon on top.
4. Store in the fridge

Lemon Basil Risotto with Chicken

for six servings:
2 tablespoons (garlic infused) olive oil
6 green onions, chopped (if you don’t have IBS, replace with one finely diced onion)
2 cups risotto rice (4.8 dl)
5 1/4 cups chicken stock (1.3 l)
1/4 cup lemon juice (60 ml)
3 cups tightly packed spinach (150 g)
2 bunches of fresh basil
3/4 cup grated parmesan (60 g)

for the chicken marinade:
4 tablespoons (garlic infused) olive oil
3 teaspoons paprika spice
2 teaspoons dried basil
1 teaspoon salt
pinch of pepper
pinch of chili flakes
6 chicken breasts

1. Mix all the ingredients together for the chicken marinade and let the chicken marinate for 30 minutes
2. Heat olive oil in large pan. Add the green onions/onion and sauté for a few minutes. Add arborio rice and stir constantly for 1–2 minutes until the rice looks slightly translucent around the edges but still white in the center.
3. Add hot chicken stock. Stir, cover and bring to a boil
4. Once boiling, reduce heat and let simmer for 15-20 minutes over medium heat until the rice starts to absorb the liquid. Stir occasionally
5. Meanwhile cook the chicken breasts on another pan
6. After rice has absorbed the liquid, add lemon juice, basil, and spinach and stir. Let simmer until rice has absorbed all liquid. Lastly add parmesan and stir until creamy

#whatieatinaday #fallvlog #fallbaking