6 Warming Winter Recipes

June 15, 2024

As much as the cool change in weather and winter rains are always glorious to receive, it can also get a little trying hey? Here’s six yummy recipes to help you warm up this winter.

. . . . . . . .

Pho Bowl

What you’ll need

  • 1 tbsp grated ginger
  • 2 carrots thinly sliced
  • 2 cups cabbage thinly sliced
  • 2 zucchini spiralised
  • 1 cup bean sprouts
  • 2 chicken breasts thinly sliced
  • 1 litre vegetable broth (or salt reduced stock)
  • 2 cups water
  • 1 cinnamon stick
  • 1/2 tsp chilli powder
  • 2 star anise (optional)
  • 1 lime (to serve)
  • 1 handful mint leaves (to serve)

What you’ll do

  • In a large saucepan, combine the broth, water, star anise, cinnamon stick, chilli powder, salt and ginger. Bring to the boil, add the sliced chicken, then reduce heat to a simmer. Simmer for 15 minutes, or until the chicken is cooked through. remove the star anise and cinnamon stick.
  • Place the carrot and cabbage into the saucepan and cook for another 5 minutes or until the carrot is tender. Turn the heat off.
  • Prepare four large bowls to dish up the pho.
  • Divide the spiralised zucchini noodles between the bowls, then add a generous scoop of the broth mixture.
  • To serve, top with the bean sprouts, mint leaves and a squeeze of lime juice.

.

Pumpkin Chickpea and Coconut Soup

What you’ll need

  • 1/2 butternut pumpkin (around 400g)
  • 1 /2 teaspoon fresh ginger, grated* (or 1/2 teaspoon ‘lazy’ ginger from a jar)
  • 1/4 teaspoon ground coriander
  • 1 cup salt-reduced vegetable stock
  • 1 1/2 cups water
  • 165ml can light coconut milk
  • 400g can chickpeas, rinsed and drained
  • 1 sliced red chilli, to serve (optional)
  • Grainy bread or croutons to serve

What you’ll do

  • Preheat the oven to 180C then roughly chop the pumpkin into 8 pieces. Leave the skin and seeds on as they’re easier to remove once cooked.
  • Lightly season the pumpkin with salt and pepper then roast until soft, about 30 minutes.
  • Transfer the pumpkin to a medium saucepan then add the ginger, ground coriander, stock and water. Turn into a medium heat, cover with a lid and bring to a simmer. Remove the lid and cook for 20 minutes. As it cooks, use a fork or masher to gentle break apart the pumpkin.
  • Add the coconut milk and half of the chickpeas. Gently heat through.
  • Blend the soup with a stick mixer or in a blender until smooth. Allow to cool first if using a blender.
  • Pour into individual serving bowls. Top with the remaining chickpeas and sliced chilli. Serve with grainy bread/toast or croutons

**FOR ANOTHER TAKE ON THE CLASSIC PUMPKIN SOUP, CHECK OUT THIS PUMPKIN AND PROSCIUTTO SOUP RECIPE**

.

Country Chicken Pie 

What you’ll need

  • Extra virgin olive oil spray
  • 400g chicken breast, chopped into cubes
  • 1 leek, thinly sliced (or 1 onion, diced)
  • 2 stalks celery, diced
  • 2 tsps oregano leaves (fresh or dried)
  • 2 potatoes, peeled and diced
  • 1 carrot, diced
  • ¼ cup flour
  • 1 cup skim milk
    1 cup chicken stock, salt-reduced
  • 1 tsps dijon mustard
  • 2 tbsp Parmesan cheese, grated
  • 1 cup frozen corn kernels
  • Pepper, to taste
  • 4 sheets filo pastry, each roughly halved and scrunched into balls

What you’ll do

  1. Heat a large saucepan set over medium heat and lightly spray with olive oil. Add chicken, leek and celery and cook for 4–5 minutes, stirring, or until chicken cooks and leek softens.
  2. Add the thyme, potatoes and carrot, mix well and then add the flour, stirring to coat the vegetables. 
    3. Pour in the milk and chicken stock, mix well and bring to a simmer. 
  3. Reduce heat to low and simmer for 15–20 minutes, or until the potato is tender.
  4. In a small bowl, mix the flour and cooking cream until combined. Stir into the chicken mixture.
  5. Bring the pan to the boil and cook, stirring, for 1 minute, or until mixture thickens.
  6. Add in the mustard, parmesan, corn and pepper to taste, and mix well.
  7. Pour the mixture into a large ovenproof dish and top with scrunched balls of filo. Spray the top lightly with olive oil.
  8. Bake in a preheated oven at 180C for 15 minutes, or until pastry is golden and filling is hot. 

.

Pear and Walnut Porridge

What you’ll need

  • 40g plain quick oats
  • ½ pear, grated*
  • 2/3 cup skim milk
  • 6 walnuts, roughly chopped
    1 tsp boney

What you’ll do

  1. Place oats, pear and milk in a deep bowl and stir.
  2. Microwave on HIGH for 90 seconds. Mix well and serve immediately. Stir through the honey then add a splash of milk before serving if required.

*Leaving the skin on the pear gives this breakfast a boost of fibre, however you can peel it before chopping if preferred. Canned pear halves in natural juice can also be used, chopped, instead of grated.

.

Raspberry and Coconut Baked Oats

What you’ll need

  • 1 cup uncooked quick oats
  • 1/4 cup shredded coconut or chopped nuts
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 2 medium ripe bananas mashed
  • 1/4 cup honey (or maple syrup)
  • 1 cup almond milk (or any milk you desire)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup raspberries

What you’ll do

  • Preheat the oven to 180deg
  • Mix cinnamon, baking soda, coconut, salt and oats in bowl
  • In a separate bowl, whisk together the mashed banana, sweetener, milk, egg, and vanilla extract
  • Pour the oats into tray. Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats
  • Sprinkle berries over top
  • Allow to sit and soak for 15mins (or gently mix together)
  • Bake the oatmeal for about 25-30minutes, or until the top is golden brown and the oatmeal has set
  • TIPS: I usually double the recipe. I serve warm to kids with spoon of yoghurt mixed in. I prefer mine cold with yoghurt on side and a sliced almonds on top

.

Croutons 

What you’ll need

  • Bread: Ideally at least a day or two old, any variety will do.
  • Olive oil: Or melted butter, if you prefer.
  • Seasonings: Totally up to you! I usually use garlic powder and basil plus salt and black pepper but have also used Italian seasoning and will occasionally sprinkle on some Parmesan cheese.

What you’ll do

  • Dice bread
  • Toss with oil and seasonings: In a large bowl, drizzle the bread evenly with the oil and seasonings. Then toss until evenly combined.
  • Spread out on a baking sheet: Turn the croutons out onto a parchment-covered baking sheet, and spread out in a single layer.
  • Bake until crispy: Flipping the croutons once halfway through baking. Then baking until they croutons reach your desired level of crispiness. (If they start to get too brown, lower the heat and let them bake lower and slower.)
  • Serve or store: Then serve immediately. Or let the croutons cool until they reach room temperature, then store in a sealed container for up to 2 weeks.

.

THIS ARTICLE WAS WRITTEN IN COLLABORATION WITH OUR RESIDENT NUTRITIONIST SARAH MOORE.

.

READY TO SAY YES TO YOURSELF AND YOUR HEALTH? OUR 4 WEEK YES-2-YOU PROGRAM IS A GREAT PLACE TO START (or re-start)!

You May Also Like…

5 Books I Recommend Reading

5 Books I Recommend Reading

This article was written by guest blogger and Say Yes Trainer Francesca DaRui.Francesca is a fur-baby Mumma to Leo,...

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.