With winters rushing in, it’s time for comforting soups and roasted vegetables which warm you up in no time! To beat the chill this season, here are some really quick and healthy recipes for winter to add to your culinary arsenal and which you can enjoy with friends and family.
1. Spinach and cheese breakfast skillet
If you are looking for a light and healthy breakfast option, this skillet serves you right and can be made when you are in a rush in the morning. It’s one of those all-time life savers, so go ahead and give it a try!
SERVES: 1| TIME: 20 minutes
1 small potato, scrubbed (skin left on)
1 slice bacon
1 tablespoon extra-virgin olive oil
3 cups baby spinach
1/8th teaspoon salt
2 large eggs
2/3rd cup shredded Cheddar cheese
Freshly ground pepper
Prick the potato in several spots with a fork; microwave on high for 4 minutes. Let it cool for 5 minutes, then chop into 1/2-inch cubes.
While the potato is cooling, cook bacon over medium-high heat in an 8-inch cast-iron skillet until crisp. Remove the bacon from the skillet, but leave the bacon drippings in the pan. Add oil and diced potatoes and cook, stirring frequently, until the potatoes are browned, about 5 minutes. Add spinach, stir to combine and wait about 1 minute. Season with salt.
Make 2 wells in the centre of the potato hash, and crack one egg into each well. Reduce the heat to medium and cook until the eggs are partially set, 2 to 3 minutes. Sprinkle with cheese, cover and cook until the cheese is melted and the eggs whites are completely set, or about 1 to 2 minutes.
Chop the bacon and sprinkle on top. Garnish with a generous grinding of pepper.
Tip to prep ahead: Cool and refrigerate the microwaved potato in an airtight container for up to 1 day.
2. Roasted sweet potato
We love sweet potatoes. Sprinkled with just some salt and pepper, along with some cheese, this makes for a really great comfort food recipe! Here is our take on the classic sweet potato recipe.
SERVES: 1| TIME: 15 minutes
1 sweet potato
Pinch of Salt
Pinch of Pepper
Pinch of Chives
1 dollop of sour cream
Pinch of Parmesan Cheese (optional topper at the end just to make it a little more special and delicious!)
Take a whole sweet potato and pierce it with a fork a few times. Place it in the microwave on medium-high for 6-7 minutes, depending on how big your sweet potato is. It is helpful to turn the sweet potato about every 2 minutes.
Once the potato has been cooked in the microwave, cut it in half. Then, without cutting all the way through on the ends, you cut each half into squares. By leaving the ends not cut all the way through, you allow for it to stay together in its original shape.
Take a few, very thin slices of butter, and put them in between some of the squares. Season with salt and pepper, and sprinkle Parmesan on top.
Broil the sweet potato on medium-high for 6-12 minutes, depending on how crispy you like yours.
Garnish with chives, a pinch of Parmesan cheese, and a dollop of sour cream, and you have the tastiest, easiest sweet potato ever!
3. Spiced tahini chicken with cucumber salad
Who doesn’t love a quick, easy and delicious chicken recipe? Here, we have for you a spicy chicken recipe along with a salad to balance your meal.
SERVES: 4| TIME: 25 minutes
1 English cucumber, finely chopped
1/4 cup finely chopped parsley
3 tbsp lemon juice, divided
1 tbsp + 3 tsp olive oil, divided
1 and 1/4 tsp salt, divided
1/4 cup tahini
3 tbsp water
4 skinless, boneless chicken breasts, thinly sliced
1 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
Fresh pepper to season
2 thinly sliced onions
Pita bread to serve
Stir chopped cucumber with chopped parsley, 1 tbsp each of lemon juice and olive oil, and 1/8 tsp salt in a medium bowl until combined.
Whisk tahini with water, 2 tbsp lemon juice and 1/8 tsp salt in a small bowl until smooth.
Toss chicken breasts with cumin, coriander, cinnamon and 1/4 tsp salt in a large bowl until coated. Season with fresh pepper.
Heat an extra large, non-stick frying pan over medium-high heat. Add 2 tsp olive oil, and then the chicken. Cook, stirring often, until no pink remains, for approximately 4 to 5 minutes. Transfer to a plate. Add remaining teaspoon of olive oil to the same pan, and then add sliced onions and remaining 1/4 tsp salt. Cook, stirring often, until onion is brown, about 4 to 5 minutes. Return chicken to pan and stir until warmed through, about 1 minute.
Divide cucumber salad and chicken among 4 plates. Drizzle with tahini sauce. Serve with pita bread, if desired.
4. Shaved Brussels sprouts salad
We all have one of those days where we decide to eat healthy and settle down for a salad. This is a quick and delicious salad recipe which can be consumed as a whole meal or even as a side dish to any of your other recipes.
SERVES: 2| TIME: 15 minutes
Walnuts or pecans
Himalayan sea salt
Shave your Brussels sprouts. Hold the sprout end of the stalk, and carefully slice thin strips with a sharp knife towards the end of the sprout.
Get cranberries, hemp seeds and pecans ready. There are tons of other substitutions you can make to suit your taste, like almonds or cashewnuts.
Sauté your sprouts for a few minutes, then add in your nuts/seeds. Sauté until the nuts and seeds cook a bit, approximately 2-3 minutes.
5. Cream of mushroom soup
Winters are never complete without some comforting soup to warm you up. It’s also a hearty and filling meal. One of our easiest and most lip-smacking soup recipes is the classic cream of mushroom soup. We are sure you would be on your way to make yourself some once you are done reading this.
SERVES: 4| TIME: 30 minutes
200 gms thinly sliced mushrooms
4 cups water
2 onions finely chopped
2 tbsp butter
3 tbsp maida
3 cups milk
Salt and pepper to taste
Boil the mushrooms and onions with 2 cups of water till they soften. Cool and puree in a blender or mixer.
Mix the flour and milk together. Melt the butter in another pan and slowly add the flour and milk paste. Stir continuously until it thickens. Add the mushroom puree and mix well.
Add a little water and season with salt and pepper. Simmer for about 3 or 4 more minutes.
6. Lemon garlic chicken with creamy spinach
Chicken paired with spinach is a classic combination for a nutritious and delicious meal. Here, we have just the same which works perfectly for dinner or lunch without any hassles.
SERVES: 4| TIME: 45 minutes
4 skinless, boneless chicken breasts
1/4 tsp salt
Fresh pepper, to season
2 tsp canola oil
2 thinly sliced onions
2 thinly sliced garlic cloves
1 cup chicken broth
1/2 cup cream
1 bunch spinach, chopped
Lemon wedges, to garnish
Sprinkle chicken breasts with salt. Season with fresh pepper.
Heat a large non-stick frying pan over medium heat. Add canola oil, then onions and garlic. Cook until onions start to soften, for about 8 to 10 minutes. Push onions to the side of the pan and add chicken. Cook until the chicken is golden brown, 2 to 3 minutes per side. Add chicken broth. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, approximately 18 to 20 minutes. Transfer chicken to a platter.
Add cream to pan and boil until slightly reduced, so about 1 to 2 minutes. Stir in spinach until wilted. This should take about 1 minute. Serve with chicken and lemon wedges.
Have you picked your favourite yet? Send us your healthy recipes for winters if you have some in your cookbook.
If you love beetroot, and want to know how to use it in everyday cooking, click here.