Rollover Menus are meant to connect you to the ingredients and rhythm of the seasons. Every recipe is born from a few building block ingredients and these roll over into new forms throughout the menu, and throughout the week.
These menus reflect the way I eat at home, the way I save time in the kitchen, and the way I stay satisfied all week long. Instead of spending hours in the kitchen every day, I make big batches of whole-food building blocks that I roll into my meals over several days. Knowing that I have a foundation awaiting me in the fridge and pantry, I can intuitively build my meals for the week. Instead of “meal prepping” which focuses on the the same meal for many meals, rollovers allow me more flexibility and spontaneity, satisfying any possible craving I have.
Each seasonal Rollover Menu follows a formula that give you the freedom to create a few different recipes from the same shopping list. The building blocks of the RM Formula are: a grain, a legume, a pickle, a topping, a sauce / dressing, a prepped veg, and a leaf. From these humble beginnings I’ve created recipes that utilize all of these building blocks so that your life in the kitchen is super simple and super satisfying. You can keep the building blocks as they are, pair them up, OR you can make the recipes that I’ve devised with the building blocks for even more fun, and no chance of getting bored!
For the Autumn Rollover Menu, I paired the flavours of Mexico (which are endlessly inspiring to me) with the produce we enjoy during this season. Chilies, sweet potatoes, squash, corn, and cabbage are abundant this time of year and play so well with the herbs and spices of this beloved cuisine. The tastes, textures, and colours are both delicious and so beautiful!
The Autumn Rollover Menu uses the butternut squash to make cornbread, whips the beans with garlic and spices to make a dip, blends the veg to make an easy last-minute soup, and this is just the beginning! All together, this menu is meant to make your weeknight life easy, your lunches enviable, and leave you feel so satiated and nourished. Invest a little time upfront and get ready for tasty meals ahead that are exciting, delicious, and totally health-supportive…and you know me, there’s even a treat!
See below for the links to the recipes and the full grocery list!
Autumn Collection Shopping List
- 5-6 medium sweet potatoes 300g each / 1kg 700g total; 11oz each / 3.75lbs
- 2 white onions large and small
- 2 jalapenos
- 7 cloves garlic, plus 2 heads of garlic for confit, if desired
- 6 limes
- 1 medium red cabbage 525g / 1lb
- 6-7 ears corn
- 1-3 butternut squash 1500g / 3.25lb
- ¼ cup / 35g garlic flakes
- ¼ cup / 30g onion flakes
- ½ tsp. ground chipotle
- 3 tsp. cumin seeds
- 2 tsp. ground cumin
- 2 tsp. coriander seeds
- 2 tsp. ground coriander
- 4 tsp. dried oregano
- 1/4 tsp. crushed chili flakes
- ¾ cup / 115g pumpkin seeds
- 2 cups / 400g long grain brown rice
- ⅓ cup / 45g cacao nibs
- 3 cups 600g dried pinto beans
- 1.5+ cup / 375ml raw apple cider vinegar
- 3 Tbsp. cold-pressed olive oil, plus 1 cup / 250ml for confit, if desired
- 1 cup / 150g raw cashews
- ⅓+ cup / 40g cacao powder
- ¼ cup / 35g flaky sea salt
- 7.5 tsp. fine sea salt
- 1+ Tbsp. pure maple syrup
- ¼+ cup / 60ml expeller pressed coconut oil or ghee
- 2 cups / 300g raw pumpkin seeds
- ½ cup / 100g pitted dates
- 2 Tbsp. chia seeds
- 1 cup / 250ml milk of choice
- ¾ cup / 100g organic cornmeal
- ½ cup / 50g organic corn flour
- 3 Tbsp. nutritional yeast
- 1 Tbsp. baking powder
- ½ tsp. baking soda
- few sprigs thyme or rosemary for confit, if desired