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5 healthy recipes to warm-up your Winter

During winter, we all make small but important changes in our day-to-day routine, right? Whether it’s adding new items to our wardrobe, switching to different shoes, putting on special tires to navigate the snow, or turning on the heater… Well, this need for adaptation is no different when it comes to our diet. Embracing winter recipes becomes essential to ensure that our meals are not only comforting but also aligned with the seasonal changes.

That’s true for all living beings that change their metabolism and their nutrient consumption during those cold days. Gaining some weight and increasing our fat percentage is our body’s natural strategy for going healthy through the season.

And it’s important that our diet goes along with that plan, supplying us with enough nutrients and calories to keep our organism working smoothly, even through the blizzards. 

But… Although it’s tempting to hit the pot for all those delicious and highly caloric food the Winter has to offer, there’s no need to forget balance and all the work you’ve been doing for the rest of the year. After all, there are many delicious recipes that combine the coziness you want with the “healthiness” you need.

So check those 6 recipes that will warm-up your heart and your Winter! 

#1 Lentil casserole

You gonna need

• 2 large spoons of olive oil
• 2 large spoons of mild curry powder
• 1 large spoon of smoked paprika
• 3 carrots, peeled and cut into large slices (about 3cm)
• 5 medium parsnips (about 500g)
• 3 garlic cloves, crushed
• 1 onion, finely chopped
• 150g of red lentils, rinsed
• 600 ml hot vegan vegetable stock
• 2 bay leaves
• lemon juice, to serve

Preparing

1. Low heat the slow cooker. Heat the oil in a frying pan and cook the onion for about 10 minutos, until it becomes soft and transparent. Add the carrots and the parsnips to the mix, and let it fry for 8-10 more minutes, until it’s all golden. Add the garlic and the spices and stir it all for 4-5 minutes. If needed, you can add a little splash of water. Tip all this mix into the slow cooker and stir through the lentils, adding the bay and seasoning it.
2. Close the lid and cook on low for 5-6 hours, until the vegetables are tender and the sauce thickens. Check the seasoning and stir in the lemon juice (as much as you like). Serving it with bread is an excellent choice.

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#2 Blue cheese pilaf

You gonna need

• 2 large spoons of vegetable bouillon powder
• 1 large spoon of rapeseed oil
• 2 skinless chicken breast filets (about 300g), chopped
• 2 courgettes (about 215g), sliced
• 1 leek (about 190g), sliced
• 160g of frozen peas
• 75g of brown basmati rice
• 25g of gorgonzola, chopped
• 4 walnut halves, broken
• 1 bay leaf

Preparing

1. Pour the rice into a large pan, with 600ml of water, the bouillon powder and bay. Cover it and bring it to the boil, then reduce the heat and simmer for 20 minutes. When the rice has been cooking for 10 minutes, heat the oil in a large frying pan and stir-fry the chicken over high heat for a couple of minutes, until cooked. Remove it from the pan and fry the leek until it starts to color. Add the courgette and stir-fry for a few more minutes, before adding the peas.
2. When the rice is finally cooked, pour it into the vegetables along with the liquid from the pan. Return the chicken to this mix, then cover it and let it cook for 5 more minutes. Stir in the walnuts and the gorgonzola. And it’s hot and ready to serve. 

#3 Mushroom and potato soup

You gonna need

• 8 large spoons of bio yogurt 
• 3 large spoons of vegetable bouillon powder
• 2 large spoons of fresh thyme
• 2 large spoons of chopped parsley
• 1 large spoon of rapeseed oil
• 2 large onions, halved and sliced
• 300g of chestnut mushrooms, chopped
• 300g of potato, diced
• 4 carrots, diced 
• 55g of walnut pieces
• 20g of dried porcini mushrooms
• 3 garlic cloves, grated

Preparing

1. Heat the oil in a large pan and drop in the onions, letting it fry for 10 minutes, until they’re golden. Meanwhile (but don’t forget to stir the onion, from time to time), pour 1,2L of boiling water over the dried mushrooms, and stir in the bouillon.
2. Add the fresh mushrooms and the garlic to the pan, alongside the potatoes, thyme and carrots. Continue to fry until the mushrooms soften and start to brown.
3. Pour in the not-so-dried-now mushrooms and stock, cover the pan and leave to simmer for 20 minutes. Stir in the parsley and as much pepper as you like. Distribute it all into bowls and serve each portion with 2 large spoons of yogurt and a quarter of the walnuts. You can leave the rest of the mix to warm you up the next day! 

Read more: Foods that pair with acai: toppings and meals

#4 Winter Vegetable Pie

You gonna need

• 900g of potato, cutted into chucks
• 2 large spoons of olive oil 
• 1 large spoon of flour
• 400g of can chopped tomato
• ½ cauliflower, broken into small florets
• 2 large carrots (about 300g), cutted into small batons
• 2 onions, sliced
• 200g of frozen pea
• 200ml of milk
• 4 garlic cloves, sliced
• 1 rosemary sprig, leaves chopped

Preparing

1. Heat half the oil in a flameproof dish over medium heat. Lay down the onions and cook it for 10 minutes, until they’re softened. Stir the flour and cook for another 2 minutes. Add the carrots, the cauliflower, the garlic slices and rosemary, leaving it to cook for 5 more minutes, stirring regularly. Keep on it until they begin to soften.
2. Add the tomatoes to this mix, accompanied by a can full of water. Cover with a lid and simmer for 10 minutes, before removing the lid and letting it cook for another 10-15 minutes. Season it, stir in the peas and cook for 1 minute. 
3. While all that simmering is going on, boil the potatoes for 10-15 minutes, until they tender. Drain the water and place back in the saucepan and mash. Pour the milk and stir, until the mix reaches a soft consistency. Now it’s time to put the rest of the olive oil to work.
4. Heat the grill. Spoon the mixed vegetables into a pie dish, topped with the mash. Drag a fork lightly over the surface. Place under the grill for a few minutes, until the top is crisp golden brown.

#5 Slow burn, slow cooked Lasagne

You gonna need

• 400g of lean mince beef
• 400g of can chopped tomatoes
• 4 carrots (about 320g), diced
• 4 celery sticks (about 175g), diced
• 2 large spoons of rapeseed oil
• 2 large spoons of tomato purée
• 2 large spoons of vegetable bouillon
• 1 spoon of balsamic vinegar
• 1 spoon of fresh thyme leaves
• 2 onions, chopped
• 2 garlic cloves, chopped
• 6 wholewheat lasagne sheets (about 105g)

And for its sauce:

• 400ml whole milk
• 50g wholemeal flour
• 15g finely grated parmesan
• 1 bay leaf
• generous grating of nutmeg

Preparing

1. Start heating the slow cooker. Meanwhile, heat the oil in a large pan and fry the onions, the celery, the carrots and the garlic for 5-10 minutes, stirring frequently and until it gets softer and starts to color. Tip the meat and break it down with a wooden spoon, stirring until it browns. Add the tomatoes, accompanied by ¼ of a can of water, the tomato purée, the bouillon, the balsamic vinegar, the thyme and lots of black pepper. Return it to the boil and cook for 5 more minutes. 
2. Spoon half the mince in the slow cooker and top it with half the lasagne. When necessary, break it! The idea is to cover as much of the meat layer as possible. Top with the rest of the meat, which will be covered by yet another layer of the lasagne. Cover it and cook on low heat, while you make the sauce.
3. Pour the milk and the flour into a pan, alongside the bay leaf and the nutmeg. Cook it on the hob, whisking it continuously until it gets thick. Keep going until the flour is cooked. Remove the bay leaf and add the cheese. Pour the sauce into the pasta and spread it uniformly with a spatula. Cover and cook it for 3 more hours, until the meat is completely cooked and the pasta is tender. Leave it to settle for 10 minutes before serving it. 

Bonus winter recipe! 

And for all kinds of healthy snacks that will warm-up your stomach and your spirits, come and visit Vida Boa, check for our sales partners or simply order at the comfort of your home through our online store.

All the taste, energy and healthy food you need for Winter! Check out our menu and come to visit us.