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Winter Recipes

Simple ingredients, great flavors to please everybody and unforgettable taste. Make it fun and get the whole family involved.

 

 

Breakfast

Carrot-Ginger Citrus Immune Boosting Smoothie

Servings: 2

Ingredients:

  • 1 Navel Orange
  • 1 Thin Slice of Lemon, leave skin on
  • 2 Medium Carrots, chopped
  • 1 frozen banana, sliced into chunks
  • 1 inch knob of Fresh Ginger, leave skin on
  • 3 tablespoons preferred nuts, such as cashews
  • ½ tsp Ground Tumeric
  • 1 C Water

Instructions:

  • Into the pitcher of a high-speed blender, add the orange(s), lemon, carrots, banana, ginger, nuts, turmeric and water. Start on low and increase speed up to high until all the ingredients are smooth. About 45 seconds. Pour into a glass.

Lunch

Ultimate Winter Salad

Servings: 4

Ingredients:

  • 6 oz. weight Shredded Kale
  • ½ Small Lemon, Juiced
  • 1 tbsp. Extra Virgin Olive Oil
  • 6 oz. weight Shredded Vegetables such as Brussels Sprouts, Cabbage, Carrots
  • 2 Medium Apples, Cored and Diced
  • 4 oz. crumbled goat cheese
  • 1 ½ c. Roasted Butternut Squash
  • ½ c. Pomegranate Arils’

For Dressing:

  • ½ c. Red Wine Vinegar
  • 4 tsp. Dijon Mustard
  • 4 tsp. Pure Maple Syrup
  • ¼ tsp. Sea salt
  • ¼ tsp. Ground Black Pepper
  • ½ c. Extra Virgin Olive Oil

Instructions:

  • Put the shredded kale in a very large salad bowel. Add lemon juice and extra-virgin olive oil. Use your hands to massage the lemon juice and olive oil into the greens, about a minute or so. The greens should wilt slightly and take on a deep green color.
  • Add the other shredded vegetables/greens to the bowl as well as chopped apples.
  • Make the dressing by combining all of the dressing ingredients in a lidded glass jar or canning jar. Shake vigorously for 30 seconds and then pour it over the salad. Mix well.
  • Add the crumbled goat cheese, butternut squash, and pomegranate arils on top.
  • Serve

Dinner

Spiced Butternut Squash Chili

Servings: 8

Ingredients:

  • 1 pound ground beef or turkey
  • ¾ cup chopped red onion
  • 5 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ to 1 teaspoon salt
  • 1-3/4 to 2 cups water
  • 1 can (15oz.) black beans, rinsed and drained
  • 1 can (15oz.) pinto beans, rinsed and drained
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 3 cups peeled butternut squash, cut into ½ inch cubes
  • 2 tablespoons cider vinegar
  • Optional: Chopped avocado, plain Greek yogurt and shredded Mozzarella cheese

Instructions:

  • In a Dutch over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes.
  • Add next 5 ingredients: cook 1 minute longer. Stir in water, both types of beans, diced tomatoes, and tomato sauce. Bring to a boil; reduce heat. Stir in squash, simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar.
  • If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella.