How to Eat Healthy In Winter - 3 Easy Recipes

Simple Recipes to Supercharge Your Winter Wellness

At my retreats and workshops this winter, so many people have told me they struggle to eat healthy in winter when fruit and veggies are hard to find.

So! Here are my top 3 recipes full of super healthy foods you can make with the best seasonal veggies winter has to offer!

1. Vegan, Gluten-Free Pumpkin Soup

You don’t need heavy cream to create a great pumpkin soup! This one is super easy and jam-packed full of rich vitamins to supercharge your winter wellness.

gluten free pumpkin soup

Cooking Time: 1.5 hours (but mostly simmering. You can work on your Aprivé Wellness workbook while it's cooking!) 

You’ll Need:

  •         1/2 Pumpkin
  •         1 tbsp. Gluten-free, vegetarian stock (Vegeta is my fave)
  •         2 Sweet Potatoes
  •         1 Leek
  •         2 Potatoes
  •         6 Cloves of garlic
  •         1 Brown onion
  •         1 jar of chilli flakes
  •         Salt & pepper
  •         1 cup of raw lentils

Method:

1. Fill your kettle and boil the water. Once ready, pour the boiling water into a saucepan and add the lentils. Boil for 20 minutes or until soft. Wash and drain in a colander (no you don’t have to soak them overnight!)

2. Dice garlic, onion and leek into small pieces. Only use the leek up until the green leafy part.

3. Add a big soup pot to your stove and turn up the heat. Once it’s hot, add 2 tbsp. olive oil and the garlic, onion and leek. Add salt, pepper and a sprinkle of chilli and stir rapidly.

4. Once the mixture has browned, turn it off and set it aside while you peel and cut the other veggies into small squares.

5. Once your pumpkin, sweet potato and potato are cut, add them to the onion mixture and stir on a high heat. 

6. Add a litre of boiling water and around a tbsp. of stock.

7. Bring the mixture to the boil and let it bubble away for around 5 mins.

8. Turn it down to simmer, and let it simmer slowly for around 1 hour (you can work on your wellness goals while it’s cooking!)

9. Once the mixture is mushy and soft, squash it with a wooden spoon to make it lumpy and thick. If you prefer a smooth soup, take your hand blender to it!

10. Add lentils and garnish with a little curl of leek and it’s ready!

2. Pumpkin Salad with Feta - Your Healthiest Lunch Yet!

Pumpkin & Feta Salad

Cooking Time: 30 mins

Tip: Get up 30 minutes earlier on Monday morning and cut up pumpkin (leave skin on) and sweet potato with garlic (skin on). Cover in 2 tbsp. olive oil and add salt and pepper. Bake until soft. Then keep the mix in the fridge, ready for your lunches for the week!

You’ll Need:

  • Half a pumpkin and 2 sweet potatoes pre-roasted with garlic & salt and pepper
  • 2 handfuls of baby spinach
  • 1 tomato
  • 3 slices of feta
  • 1 grated carrot
  • 1 tbsp. balsamic vinegar
  • 1 squirt of mayonnaise or a creamy vinaigrette 

Method:

1. Get all the ingredients

2. Throw them into a big tupperware container

3. Put it in the fridge at work

4. When you’re ready to eat it, give it a good shake till the feta, balsamic and mayo all mix

5. Eat!

3. Silverbeet & Ricotta Side Dish - The Super Food Winter Side Dish

If you’re a fan of meat and three veg, you can sick of the standard steamed broccoli side. Try this silverbeet dish. Silverbeet is full of iron and tons of goodies only found in dark green leafy veggies, and it’s best in winter! Perfect!

Cooking Time: 5 mins

Silverbeet recipe

You’ll need:

  • 1 pack of Silverbeet (around 12 stalks)
  • 3 cloves garlic
  • 1/2 tub Ricotta cheese
  • 6 Mushrooms
  • Hot sauce
  • Sweet Chilli sauce and/or Hot Sauce

Method:

1. Cut out the stalks and stems of the silverbeet so you’re left with only green leaves.

2. Cut the silverbeet into thick ribbons

3. Squash your garlic, remove the skin and dice into small pieces

4. Place a non-stick frypan onto your hottest element and warm it until it’s too hot to touch

5. Add a tbsp. olive oil

6. Add garlic and stir quickly

7. Add silverbeet and turn down the heat

8. Once the silver beet is covered in oil, add mushrooms

9. Once mushrooms are gently brown, add Ricotta

10. Stir fry for 3 minutes. The Silverbeet will shrivel up a lot, especially when coated in ricotta. Don’t worry it’s normal!

11. Serve with a lashing of sweet chilli and hot sauce. My favourite are the home made versions from Caribe or Empanada kitchen in Queenstown

Want more winter recipes to boost your health? Try this handy breakfast one below

AND

Follow @aprivewellness for more free wellness tips & tricks!