Y'all. Texas got snow and ice this past week. Suffice it to say- it's COLD out there!
Although I don't live in Texas, I do live far enough North to know that a wintery month like the one we've had so far calls for some hearty dishes.
A good heavy dish doesn't have to be unhealthy. Warm up with these classic recipes that have all the flavor AND all the health benefits!
*Chickpea Noodle Soup*
Ingredients:
-2tbsp olive oil
-1tsp dried or 4 sprigs fresh thyme
-1tsp dried or 1/2 sprig fresh rosemary
-1tsp turmeric
-2tbsp minced garlic
-1/2 large onion (diced)
-2 large carrots OR 10 baby carrots (diced/sliced/cut in spears)
-5 baby Bella mushrooms (diced)
-1c organic spinach
-1 can chickpeas (drained + rinsed)
-1-2c "Wacky Mac Veggie Shapes" or pasta of choice (I prefer vegetable or whole wheat based)
-2c vegetable broth
-1c water
-1/2 fresh lemon
-Salt + pepper to taste
Health Benefits:
*Immune support from vitamin C in lemon + spinach
*Circulatory support from garlic, spices
*Support digestion with fiber from veggies
*Easier to digest protein form chickpeas (great for when you have tummy troubles)
*Anti-inflammatory benefit from turmeric, garlic
*BONUS: Vitamin A, Iron, Unsaturated dietary fat
Preparation:
-Add olive oil to a large pot and place over medium heat
-Add herbs + spices to warm oil, toast about 2 minutes
-Add onions + cook 3 minutes, add garlic + cook 2 additional minutes
-Add veggie stock, water, and carrots; bring to a boil
-Once boiling, add mushrooms + pasta
-When pasta is almost cooked through, add chickpeas, spinach, + squeeze fresh lemon juice in
-Remove fresh herb sprigs if used + season to taste, serve hot
*Danish Meatballs*
Ingredients:
-1lb ground chicken
-1/2lb ground beef
-*Sub frozen meatless meatballs for vegetarian option
-1 beaten egg
-1/2c breadcrumbs
-1/8tsp ground allspice + pepper
-1tsp garlic salt
-1/4c half & half
-3tbsp cold butter
-1tbsp white onion (grated)
-2c vegetable broth
-garlic salt + pepper to taste
-1tbsp dill
-1/4c olive or vegetable oil
-1/2c almond flour
-3tbsp nutritional yeast
-3/4c plain Greek yogurt
Health Benefits:
*Lower in saturated fat + cholesterol than traditional recipe
*Supports digestion, dill may help reduce gas + bloating
*Vitamin B12 boost from nutritional yeast
*Added protein from flour + yogurt
Preparation:
-Mix together all ingredients for meatballs. Allow to chill 30-60 minutes to impart flavor, then form into balls
-Bake meatballs at 375 degrees F for 20-30 minutes, remove from oven + rest
-While meatballs rest, heat oil + spices in a saucepan or skillet over medium heat
-Whisk in flour + toast for about 1 minute
-Slowly whisk in veggie broth, turn heat to medium low + whisk in dill
-Cook over medium-low heat until sauce thickens, stirring regularly
-Remove from heat + whisk in Greek yogurt until thick + creamy
-Add 4-5 meatballs per person into the sauce (it will still be hot) and stir to cover meatballs in sauce. Serve over egg noodles + with a vegetable of choice!
*Store additional meatballs in the freezer for future use. Easily replace with meatless meatballs for a vegetarian option.
*Veggie Pot Pie*
Ingredients:
-1/2 bag (1 bag for larger servings) mixed vegetables
-3 baby Bella mushrooms (sliced or quartered)
-1 medium sweet potato (diced)
-1/2 large onion (diced)
-1.5c almond milk
-1c veggie stock
-1/2c dry white wine OR 1tbsp vinegar + 1/2c water
-2 cloves (2tbsp minced) garlic
-2tbsp olive oil, 1tbsp margarine
-1tsp fresh or dried thyme, rosemary, cumin
up to 1tbsp sea salt + black pepper
-1/2tsp crushed red pepper , smoked paprika
-1/4c AP or almond flour
-Pancake mix for biscuits or your favorite biscuit recipe
Health Benefits:
*High in fiber to promote healthy digestion
*Lower in fat + cholesterol than traditional pot pie without sacrificing flavor
*Meatless meal that keeps you full for hours
*High in vitamin A + capsaicin
Preparation:
-Preheat oven to 450 degrees F
-In a skillet (oven safe preferred), add fats, herbs, and onion and cook 3 minutes, then add garlic and cook another 2 minutes
-Dice sweet potato into small chunks and sauté until barely tender. Add mushrooms and flour and stir for 2 minutes
-Slowly whisk in white wine. Continually whisk for 1 minute to avoid clumps
-Slowly stir/whisk in veggie stock, almond milk, reduce heat to a simmer and allow mixture to thicken. Season to taste w/ salt and pepper
-Stir in the mixed vegetables and transfer (if needed) to an oven safe skillet or baking dish (covered) for about 15 minutes
-Use pancake/baking mix to make biscuits. Follow the recipe that will make enough to cover your dish + feed your family (I used the 8 biscuit recipe to cover my small circular dish, and added herbs to the mix to make it more savory)
-Carefully remove your pot pie from the oven + top with biscuit mix in large spoonfuls. Return to the oven (uncovered) for about 10 more minutes
-Brush with butter if desired, allow to cool 5-10 minutes before serving
*Jackfruit or chicken can easily be added to this recipe. I recommend seasoning and cooking BEFORE adding to the pot pie to ensure safe temperatures are reached.
These are recipes you're going to want in your kitchen for a LONG time! So...
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