Guys, I think I’m in a food funk. Summer is ending and I’m feeling very ready for soups and stews and pumpkins and apples.

But, it’s still in the 80s.

Hence, the funk.

We’re starting to have a few more days in the 70s, though, so hopefully fall meals and Halloween fun are right around the corner!

Here are a few of the meals I prepped this week:

For lunch, I’m having Roasted Vegetable Subs on homemade hot dog buns. If you follow me on Instagram, I shared my low-waste vegan lobster rolls for Labor Day. I made some homemade sourdough hot dog rolls inspired by this recipe. They were a total fail. The recipe was entirely too wet and I ended up having to add a ton of extra flour just to get them to stay in a roll-ish looking shape. The resulting buns looked more like large bread sticks or flat dinner rolls. NOT hot dog buns.

Since I couldn’t let them go to waste and they do taste fine, I tried the Rabbit and Wolves recipe for roasted vegetable subs, linked above. My rolls aren’t really conducive to holding filling so my sandwiches are more open-faced. Everything came together well. They veggies and dressing are delicious on the fresh bread. I toast my bread, reheat the veggies and drizzle the dressing over the sandwich after I’ve assembled it. I did include some vegan sausage as a protein.

Last week, I had a big salad for dinner and it hit the spot so I wanted to do something similar this week. I opted for a Kale Salad with Quinoa and Grapefruit.The salad has kale, carrots, cucumber, quinoa, grapefruit and cannellini beans (not pictured). I needed some salad excitement so I went for Annie’s Fig Balsamic Vinaigrette on these. I didn’t include dressing containers with the meal prep because I didn’t have enough and also, sometimes for dinner salads, I like to change up the dressing if I’m getting sick of one kind. Adding dressing before eating isn’t too hard though! 🙂

Dessert is, once again, Jessica’s Birthday Cake Bites, Halloweenified. I keep rotating her no-bake snacks because I often have all the ingredients and because I don’t have to turn the oven on when it’s in the 80s. I’m very much looking forward to some baked goods come fall.

Also can we please note how cute the sprinkles container is for these Halloween sprinkles- glass with a cork stopper. I’m definitely keeping that bottle and reusing it when the sprinkles run out!

You will notice I do not have breakfast listed. That would be because I still have no idea what I’m eating. I’m just having one of those savory or sweet dilemmas. Nothing seems very appealing so I’ll see what I’m in the mood for each morning. I’ll most likely heat up some protein oats. I use Simply Taralynn’s recipe, which can be found on this post. I almost always have the ingredients and it comes together fast.

What are you looking forward to in the fall? What are some low-waste worries you may have for the upcoming season?