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Healthy Dinner Ideas to Keep You Warm This Winter

As we transition into the coldest months of the year, it can be a fun time to enjoy a lot of comfort foods. But just because certain foods bring comfort, doesn’t always mean it has to be unhealthy. This week, we’re bringing you five recipes we love, some which are fairly easy to make and will make you feel cozy and warm any day of the week!

Whole30 Stove or Crockpot Chili (Gluten Free & Paleo)

What’s Required:

  • 2 lbs ground turkey
  • 2 tablespoons olive oil 
  • 1 cup onion minced
  • 1 tablespoon garlic minced
  • 1 cup peppers chopped in small pieces
  • 1 cup carrots chopped in small pieces
  • 40 oz canned crushed tomatoes 
  • 1 tablespoons paprika
  • 1/4 teaspoon red pepper flakes (omit for less spicy)
  • 1 teaspoon pepper
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon turmeric

Optional:

  • 2 cups steamed sweet potato noodles, cauliflower rice or tortilla chips
  • Avocado or homemade guacamole for topping

Make it Today:

Crockpot Instructions

  1. Heat oil in a pan. Cook turkey over medium-high heat until browned, about 10 minutes
  2. While turkey is browning, chop all vegetables and prepare spices. 
  3. Add browned turkey and all ingredients to the crockpot.
  4. Stir all of the ingredients together in the crockpot until thoroughly mixed.
  5. Cook on low for 6 hours.
  6. Serve over steamed sweet potato noodles or cauliflower rice for a paleo/whole 30 option, or rice for non-paleo/whole 30 eaters!

Stovetop Instructions

  1. Heat oil in a pan. Cook turkey over medium-high heat until browned, about 10 minutes.
  2. While turkey is browning, chop all vegetables and prepare spices. 
  3. When turkey is cooked, add in vegetables, spices and canned tomatoes. Stir until thoroughly combined.
  4. Bring chili to a boil. Once boiling, reduce heat and cook over medium heat for 2 hours on low-medium heat, stirring every 20 minutes.
  5. Serve over steamed sweet potato noodles or cauliflower rice for a paleo/whole 30 option, or rice for non-paleo/whole 30 eaters!

Access Full Recipe With Tips Courtesy of TheCleanEatingCouple.com

Creamy Vegetable Soup (Dairy Free Option)

What’s Required:

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion diced
  • 2 celery stalks sliced
  • 2 large carrots sliced
  • Salt and pepper to taste
  • 4 yukon potatoes diced (3-4 cups chopped)
  • 1 teaspoon dried thyme
  • 2 garlic cloves minced
  • 3 cups low-sodium vegetable broth
  • 2 cups peas frozen
  • 2 cups corn frozen
  • 2 cups plant-based or regular milk
  • Fresh parsley for serving

Make it Today:

  1. Heat the olive oil in a large pot over medium heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.
  2. Stir in the chopped potatoes, thyme and garlic and cook until fragrant, about 1 minute. Add the vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.
  3. Use an immersion blender to lightly blend the soup so it’s thicker but still chunky. You can remove some of the vegetables aside to stir back in if you prefer to have more whole vegetables.
  4. Stir in the peas, corn and milk, and simmer until the vegetables are warmed through and soup has thickened, about 5 minutes.
  5. Serve with fresh parsley and crusty bread, if desired.

Access Full Recipe With Tips From FeelGoodFoodie.com

Keto-friendly Mini Chicken Pot Pies

What’s Required:

For the filling:

  • 1 lb. chicken breast, diced
  • 2 tablespoons butter, divided
  • 1 medium onion, diced
  • 2 stalks celery, finely chopped
  • ½ cup carrot, coarsely grated
  • ¼ teaspoons dried thyme leaves
  • 1 Tbsp. white wine vinegar
  • ½ cup chicken stock
  • 1 ½ cup heavy cream
  • ½ cup green peas, fresh or frozen
  • 2 teaspoons Paprika
  • Salt and pepper to taste

For the Crust:

  • 1 cup almond or gluten free flour
  • ½ cup coconut or gluten free flour
  • 2 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon thyme, dried
  • 2 large eggs
  • 3 cups mozzarella cheese, part-skim, grated
  • 10 tablespoons butter

Make it Today:

  1. Preheat oven to 350º Fahrenheit. If you are using a metal pan instead of a silicone cupcake/muffin pan, grease it lightly. Place pan on a cookie sheet. Have 2 sheets of parchment paper about 16 inches long and a rolling pin handy.
  2. Begin by preparing the filling. Over medium high heat melt 1 tablespoon of butter in a large, heavy, skillet. When butter stops foaming, add the diced chicken.
  3. Brown the chicken on all sides, then sprinkle lightly with salt and pepper. Turn heat to low and continue cooking until chicken is cooked throughout. Remove chicken to a plate and set aside for later.
  4. Heat the same skillet to medium and add 1 tablespoon of butter. When butter has stopped foaming, add the onions, celery, grated carrots and dried thyme to the skillet. Cook, stirring frequently until onions are slightly brown on the edges and cooked through.
  5. Add the white wine vinegar and stir, scraping up browned bits. When vinegar becomes syrupy, add the broth. Turn heat to high until broth simmers, then turn to low and simmer broth and vegetables until broth is reduced and slightly thickened.
  6. Stir in cream and paprika. Simmer on low until thickened.
  7. Add the chicken,peas, and any drippings into the sauce and briefly reheat. Sprinkle to taste with salt and pepper. Taste and adjust seasoning if desired. Turn off the heat and set aside until crust is ready to fill.
  8. Add almond flour, coconut flour, baking powder, salt and, dried thyme to a medium mixing bowl. Mix thoroughly using a whisk.
  9. Break eggs into a small bowl. Whisk to break up yolks. Add eggs to the dry ingredients and stir. A silicone scraper works well for this process. The mixture will be mealy.
  10. Place a large saucepan over low heat. Add butter and mozzarella cheese. Stirring constantly, melt butter and cheese. Do not be concerned if they remain separated.
  11. When both the cheese and butter are melted, remove from heat add the flour and egg mix, stirring rapidly. They do not have to completely combine.
  12. Pour mixture out onto one of the pieces of parchment paper. While dough is hot (but not hot enough to burn hands), kneed it to completely mix in the flour mixture. Form dough into a log shape and divide into 1/3 and 2/3 parts.
  13. Working quickly, cut the larger section of dough into 12 equal sections. Roll each section between two pieces of parchment paper to about a 4 1/2-inch circle. Press each circle into a cup on the muffin tin.
  14. Roll out to remaining third of dough. Using a biscuit cutter, cut out 12 circles to function as the top crust. It will be necessary to take the bits of dough not cut into circles and re-roll to cut more circles.
  15. Spoon the filling evenly into the bottom crust in the muffin cups. Do not over-fill. If you have extra filling, serve it with the pot pies to pour over the top.
  16. Top each mini pot pie with a circle and pinch edges to seal. Flute edges if desired. Using the point of a sharp knife, poke two to four vents in the top. Place muffin tin on a cookie sheet.
  17. Bake pot pies in preheated oven for about 17 to 22 minutes or until the tops are a golden brown.
  18. Let cool on a rack about 5 minutes before removing them from the muffin pan.

Access Full Recipe With Tips From Ruled.me.com

Anti-Inflammatory Ginger Tumeric Soup

What’s Required:

  • 1 tablespoon olive oil
  • 1 leek , cleaned and sliced
  • 1 cup chopped fennel (1 small head)
  • 3 cups chopped carrots
  • 1 cup chopped butternut squash (or more carrots)
  • 2 garlic cloves , minced
  • 1 tablespoon grated ginger (about 2″ piece)
  • 1 tablespoon turmeric powder
  • Salt & pepper to taste
  • 3 cups low sodium vegetable broth
  • 1 (14.5 oz) can lite coconut milk

Make it Today:

  1. Heat the olive oil in a large dutch oven or saucepan. Add the fennel, leeks, carrots, and squash. Saute for 3 – 5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and saute for a few more minutes.
  2. Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes.
  3. Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust seasonings to your taste.
  4. Serve immediately with a dollop of coconut yogurt and enjoy!

Access Full Recipe With Tips From SimplyQuinoa.com

Winter Buddha Bowl

What’s Required:

  • 1/4 cup red lentils, cooked
  • 1/4 cup brown rice, cooked
  • 1 cup broccoli florets, steamed
  • 1/2 cup sweet potatoes, cut into medium cubes and steamed
  • 1 egg, boiled and peeled
  • 1 avocado, peeled, pit removed, sliced into strips
  • 2 tablespoons cashews, lightly chopped
  • 1/4 teaspoon Kosher salt
  • 2 tablespoons olive oil
  • 1 tablespoon dark balsamic vinegar

Make it Today:

  1. In a large serving bowl, place the red lentils in the bottom, only filling a quarter of the space. Spoon the brown rice into a second quarter of the bowl next to the lentils.Half the bowl should now be full, leaving the second half empty.
  2. Fill the empty half of the bowl with the broccoli and the potatoes using the same method as the lentils and the rice. Cut the boiled egg in half length wise and arrange the halves on top of all of the ingredients in the bowl. Place the sliced avocado next to the egg.
  3. Sprinkle the cashews and salt on top. Finish by drizzling the oil and vinegar over the filled bowl. Enjoy!

Access Full Recipe With Tips From SkinnyMS.com

Catherine Rotman