Fall Meal Plan: Cozy, Dairy-Free Comforts for Busy Families

Fall is the perfect time to break out the slow cooker, cozy up with hearty dinners, and savor those warm, comforting flavors that make everyone happy. This week’s fall meal plan is designed for real life — just like the last fall meal plan, we only have two recipes per meal type, so you can enjoy leftovers and save time (and money!).

Each recipe is dairy-free, family-approved, and filled with simple, wholesome ingredients.

Breakfast Recipes:

• Oatmeal Breakfast Cookies – These grab-and-go cookies are ideal for busy mornings — soft, chewy, and packed with fiber and protein. Kids love them too!
• Dairy Free Peppermint Hot Chocolate – Okay, it’s not technically breakfast… but on chilly fall mornings, a warm mug of creamy, dairy-free peppermint hot chocolate is basically essential. Pair it with your breakfast cookies and/or add a scoop of protein powder and start your day right!

Lunch Recipes:

• Bacon-Wrapped Asparagus Bundles – These are great for meal prep! You can make a batch early in the week and reheat them for quick, satisfying lunches. Optional: Add a fruit salad to round out the meal.
• Winter Steak Salad With Pomegranate and Brussels Sprouts – Hearty, colorful, and full of nutrients — this salad brings cozy fall flavors together in every bite. Perfect when you want something lighter but still satisfying.

Dinner Recipes:

• Slow Cooker Soy Honey Ribs – These sticky, tender ribs are the ultimate “set it and forget it” dinner. The slow cooker does all the work while the soy-honey glaze creates that perfect sweet-and-savory balance.

TIP: Serve with steamed rice and honey carrots for an easy side dish!

• Easy Crockpot Rump Roast – Perfect for Sunday dinner or midweek comfort food. This roast turns melt-in-your-mouth tender and pairs beautifully with mashed potatoes or rice.

Meal Hack: Shred the leftovers for sandwiches or tacos later in the week!

Meal Planning Tips

• Cook once, eat twice: Plan your meals so dinner leftovers become tomorrow’s lunch or another dinner later in the week.
• Batch-cook grains: Make a large batch of rice or quinoa early in the week to serve with multiple meals.
• Stay stocked: Keep pantry staples like olive oil, soy sauce, and chopped garlic on hand — they’re the base of so many delicious dairy-free recipes.
• Freeze extras: If you make too much, freeze leftovers in portions for quick weeknight dinners later in the month. This is the best tip for meal prepping. On busy nights you’ll be able to grab it from the freezer and have a delicious dairy-free homemade meal!

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