Old Man Winter is here but just because it’s dreary out doesn’t mean your plate has to be. The Farmer’s Market may not be open, but seasonal produce is still available, and winter has some great options like: brussels sprouts, collard greens, grapefruit, kale, kiwi, leeks, sweet potatoes, turnips, tangerines, oranges, endive, the list goes on and on. Here are a couple of recipes that are sure to warm you from the inside out.
Cold weather and soup go together like Tom & Jerry, peanut butter and jelly, wine and cheese. Add in the simplicity of a slow cooker and you’ve got a nutrient rich meal you can put together in minutes. This Slow Cooker Sweet Potato, Chicken and Quinoa Soup from Chelsea’s Messy Apron has minimal prep, tastes delicious and it’s versatile. Throw it all into the crock pot on high for 3-5 hours until chicken is tender. Use two forks to shred the chicken, stir and enjoy.
Ingredients
- 1 and 1/2 pounds boneless skinless chicken breasts. Don’t consume poultry, throw in extra veggies.
- 1 cup quinoa
- 2 pound large sweet potatoes peeled and chopped ~3-1/2 cups
- 1 can (15.25 ounces) black beans drained and rinsed
- 1 can (14.25 ounces) petite diced tomatoes (not drained)
- 1 teaspoon minced garlic
- 4 tablespoons of chili powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 2 tablespoons cumin
- 1 teaspoon cayenne
- 1 teaspoon oregano
- 5 cups low sodium chicken broth
- Salt and Pepper to taste
- Optional: fresh parsley
On the opposite end of the spectrum salad isn’t exactly what we think of when we think winter, but don’t let that get in your way of enjoying a hearty salad full of fresh produce. This simple warm Brussels and Persimmon Salad from Yummly Rich Recipes uses the very underutilized persimmon and makes a vibrant side for any table.
Ingredients
- 2 lbs brussel sprouts, halved
- 2 persimmons, cubed
- 2 cups balsamic vinegar, reduced
- Salt and pepper to taste
- 1-2 tbl ghee, oil, or butter
- In a small sauce pan, reduce your balsamic vinegar. Bring it to a boil, then turn down to a simmer. Let lightly boil for about 10 min or until it is reduced by 1/2.
- While balsamic is reducing, heat up some oil or ghee (or butter) in a skillet.
- Once hot, take your brussel sprout halves and let sauté for 3-5 min, stir around and let cook another 3-5 minutes.
- Take your cubed persimmon and add it to the brussel sprouts. Cook up another couple of minutes or until persimmons get a little soft.
- Pour the balsamic reduction over top and mix well. Sprinkle with a little salt.
Finally, cap your night off with a hot cup of tangerine tea. Tangerine peels are full of antioxidants and detox properties and have incredible health benefits like: lowering blood sugar and bad cholesterol levels, reducing cold and flu symptoms, and soothing an upset stomach. Creating a tea with the peel is an easy way to take advantage of all its properties.
Peel an organic tangerine taking care to retain the white pith. Let the peel dry naturally, overnight. In the morning, boil a cup of pure water, tear off a couple of small pieces of the dried Tangerine peel and place in the cup of hot water and seep for 2-3 minutes. Dried tangerine peel will last for at least two months if kept in a dry sealed container and stored it in a dark, cool place. Recipe from healthyboomerbody.com.
Enjoy!
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