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RECIPES COMFORTING RECIPES FOR COLD WEATHER

Breakfast Blueberry Banana Muffins

12 servings

2 large eggs

3 ripe bananas, mashed

½ cup plain Greek yogurt

¼ cup brown sugar (can substitute with natural sweeteners, such as honey)

1 teaspoon vanilla extract

1½ cups wheat flour

1 teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

1 ½ cup blueberries

Directions: Add the first five ingredients to a large mixing bowl, and combine until smooth. Combine wheat flour, baking soda, salt and cinnamon in a separate bowl, then carefully add dry ingredients into wet ingredients. Coat blueberries in two tablespoons of flour to prevent them from sinking to the bottom of the muffin. Gently fold blueberries into the mixture, then scoop into muffin tin.

Snack Chocolate Hazelnut Mousse

4 servings

Ingredients:

½ cup hazelnuts

1 can coconut milk

½ cup dates, pitted

2 tablespoons cacao/cocoa powder

1 teaspoon vanilla

A pinch of salt

Directions: Soak hazelnuts in water for at least an hour, or overnight. Place prepared and measured ingredients into a blender and process until smooth. Pour into serving dishes and chill overnight. Sprinkle with toppings, such as shaved chocolate, hazelnuts or whipped cream.

Lunch Chicken Tortilla Soup

6 servings

Ingredients

2 tablespoons olive oil

1 onion

4 garlic cloves

½ cup fresh chopped cilantro

2 large chicken breasts

4 cups chicken broth

1 cans diced tomatoes

1 can black beans

1 can corn

1 can green chiles

¼ teaspoon cayenne pepper

1 small lime, juiced

1 tablespoon chili powder

3 teaspoons cumin salt and pepper to taste homemade tortilla strips

6 small corn tortillas

1 tablespoon olive oil

½ teaspoon salt

Directions: Heat olive oil in a dutch oven and add cilantro, onions and garlic for until aroma fills the air, then add chicken broth, tomatoes, beans, corn and chiles. Juice the lime into the mixture. Add in remaining spices, then chicken breasts. Bring to a rolling boil, then lower heat and let simmer for 10 minutes. Remove chicken breasts from the soup, let rest 10 minutes. Shred the chicken, then return to soup and let simmer another 10 minutes. Baste corn tortillas with olive oil and sprinkle with salt. Cut into strips, then bake at 400 degrees Farhenheit 10-12 minutes, or until crisp. This is also easy to adapt to the crockpot. Simply place all ingredients in the pot over low heat for 5-6 hours, then shred chicken just before serving.

Dinner Spaghetti Squash Lasagna

8 servings

1 large spaghetti squash

3 teaspoons olive oil

1 medium onion

3 garlic cloves

1 can crushed tomatoes

2 teaspoons dried Italian seasoning

¼ teaspoon red pepper flakes

1 ½ teaspoons salt

1 ½ teaspoons pepper

1 large egg

1 container cottage cheese

5 ounces baby spinach

1 ½ cups shredded mozzarella

⅓ cup Parmesan cheese

Directions: Preheat the oven to 375 degrees Fahrenheit. Cut the squash in half lengthwise and remove the seeds. Line a baking sheet with parchment paper, and brush flesh with 2 teaspoons of oil. Place cut side down on a baking sheet and roast until tender (about 40 minutes). Remove and let cool. Using a fork, scrape the cooked squash into strands. Squeeze out the liquid and set aside.

Make the sauce by heating 2 teaspoons oil in a saute pan. Add onion and garlic and cook until softened. Add chopped spinach, tomatoes and spices then simmer for 15 to 20 minutes.

In a small bowl, mix the cottage cheese, egg, spinach and ½ cup shredded cheese. Add spaghetti squash to mixture and stir to combine. Layer the sauce and squash mixture, then top with remaining cheese. Bake for 30-40 minutes. Garnish with fresh, chopped parsley and let set for 10 minutes before cutting and serving.

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