Healthy Winter Warmer Recipes

Yahoo Lifestyle

OK, so we’ve overindulged over Christmas, and probably eaten a few too many mince pies. Now it’s time to get back on track. But you can still enjoy comforting, winter food that’s healthy. Check out these meals that you’ll look forward to after a long, cold day.

Protein-Packed Roasted Tomato Soup



This soup has a creamy texture, but it’s completely dairy-free. The creaminess comes from a handful of cannellini beans, which are blended up with the roasted tomatoes, giving a protein boost at the same time. Serves 4.

Ingredients
12 medium-sized tomatoes
olive oil, for drizzling
pinch of salt and pepper
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
100ml vegetable stock
large handful of cannellini beans, from a tin
handful of fresh basil leaves



Method
First, preheat your oven to gas mark 6/200ºC and quarter the tomatoes. Place them in a roasting dish and sprinkle with salt and pepper and drizzle with olive oil. Slide them into the oven until they’re sizzling and lightly roasted - about 45 minutes to an hour.

Once your tomatoes have roasted, get out a medium-sized saucepan and fry the onion and garlic in a little olive oil until softened. Add the roasted tomatoes, vegetable stock and cannellini beans and bring to a simmer, cooking for a further 10 minutes. Finally, throw in the basil leaves and blitz the soup with a blender until smooth and creamy. Season with salt and pepper to taste, and eat while hot.

Beef and Vegetable Roasted Butternut Slice


Here’s a really satisfying meal - instead of using rice or pasta, the carb here is butternut squash - which is packed with vitamin A, vitamin C and fibre. Using full-flavoured extra mature Cheddar cheese means you need to use less of it, too. Serves 4-6.

Ingredients
half a butternut squash (the long, narrow end works best)
olive oil
salt and pepper
400g lean beef mince
1 clove of garlic, peeled and chopped
1 onion, peeled and finely chopped
1 sweet red pepper (we’ve used a Romano pepper)
half teaspoon of smoked paprika
small handful of extra-mature Cheddar, grated



Method
Wash the butternut squash and slice it into rounds, approx one and a half centimetres thick. You’ll probably get six slices from a medium squash. You don’t need to peel it. Lay the rounds out on a foil-lined tray and drizzle with a little olive oil and season with salt and pepper. Roast in the oven at gas mark 7/220ºC for 20-25 minutes, or until tender.

While the butternut’s roasting, heat the beef mince in a large frying pan and fry until browned. Drain any fat that’s collected in the pan, and add the onions and garlic and fry until softened. De-seed and chop the red pepper and add that in, along with the smoked paprika. Stir, season with salt and pepper, and then take off the heat.

Take the butternut squash slices out of the oven and pile the meat mixture on top of each slice. Finish with a small pinch of the cheese and then return to the oven for five minutes, until the cheese has melted. Serve while hot.

Indian Fried Rice


For those days when you want the flavours of an aromatic curry but without the creamy sauces, this Indian version of stir-fried rice will hit the spot. It’s also a great dish to make the day after a roast, as you can use up any leftover meats. Serves 2-3.

Ingredients
2 tsp coconut oil (or your preferred oil)
1 tsp cumin seeds
6 green cardamom pods, crushed lightly
1 tbsp of your favourite curry paste (we used Balti paste)
handful of leftover cooked chicken, chopped
handful of frozen peas
handful of fresh spinach leaves
200g Basmati rice, cooked, drained and rinsed
fresh coriander leaves and lemon juice, for serving



Method
Get out a large frying pan or wok and heat up the oil. Throw in the cumin seeds and cardamom pods and leave to sizzle for a few seconds. Stir in the curry paste, and then the chicken and peas. Once the peas have defrosted in the pan, add the spinach and the cooked rice. Stir well, so that the spices coat the rice. Once everything’s piping hot, take off the heat and squeeze in some lemon juice to taste. Scatter with the coriander leaves before serving.

10-Minute Miso Soup with Chicken


It’s worth having a jar of miso paste in the fridge because firstly, it contains probiotics - beneficial bacteria that help keep your gut healthy - and secondly, because you can make a healing, nourishing soup in ten minutes or less. Serves 2.

Ingredients
420ml vegetable stock
2 x 15ml tablespoons miso paste
2 sliced spring onions
handful spinach, or other greens, sliced
4-6 broccoli florets
handful of leftover cooked chicken, chopped



Method
Bring the stock to a boil in a small saucepan and add the spring onion, greens, broccoli and chicken. Once the chicken is heated through and the broccoli is just tender, turn off the heat and stir in the miso paste. Once it’s dissolved, ladle into bowls or cups and serve straight away.

[Delicious Gluten-Free Veggie Alternatives To Pasta]

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[Jo Romero]
[Jo Romero]
[Jo Romero]
[Jo Romero]
[Jo Romero]
[Jo Romero]
[Jo Romero]
[Jo Romero]