Healthy Nourishing Winter Eats

Stay Healthy and Nourished During the Winter with These Delicious and Nutrient-Rich Recipes


Winter can be a challenging time for maintaining a healthy diet and overall wellness, but with the right recipes, it’s easy to nourish the body and mind. These two recipes, Winter Vegetable Soup and Quinoa and Roasted Vegetable Salad, are both packed with nutrient-rich ingredients and are perfect for warming up and fueling the body during the colder months. The Winter Vegetable Soup is a hearty and comforting meal that is easy to make and packed with immune-boosting vegetables like carrots, sweet potatoes, and kale. The Quinoa and Roasted Vegetable Salad is a colorful and flavorful dish that is perfect for a light lunch or dinner. Both recipes are easy to customize and can be adapted to suit individual taste preferences.

Winter Vegetable Soup:


1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
1 large sweet potato, peeled and diced
1 small parsnip, peeled and diced
1 small turnip, peeled and diced
4 cups vegetable broth
2 cups water
1 cup chopped kale
1 cup cooked chickpeas
Salt and pepper, to taste


Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the carrots, sweet potato, parsnip, and turnip to the pot. Sauté for an additional 5 minutes.
Pour in the vegetable broth and water and bring the mixture to a boil. Reduce the heat to a simmer and let cook for 15 minutes, or until the vegetables are tender.
Stir in the kale and chickpeas and let cook for an additional 5 minutes.
Season with salt and pepper to taste. Serve hot and enjoy!

Quinoa and Roasted Vegetable Salad:


1 cup quinoa
2 cups water
1 medium sweet potato, peeled and diced
1 medium bell pepper, diced
1 small zucchini, diced
1 small yellow squash, diced
1 tablespoon olive oil
Salt and pepper, to taste
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 tablespoons olive oil
Salt and pepper, to taste


Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Rinse the quinoa in a fine mesh sieve. Bring the quinoa and water to a boil in a small saucepan. Reduce the heat to a simmer and let cook for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
Toss the sweet potato, bell pepper, zucchini, and yellow squash with the olive oil, salt, and pepper. Spread the vegetables out on the prepared baking sheet and roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and lightly browned.
In a small bowl, whisk together the parsley, lemon juice, Dijon mustard, olive oil, salt, and pepper to make the dressing.
In a large bowl, combine the cooked quinoa, roasted vegetables, and dressing. Toss to combine and serve.



Related Posts



Welcome Back!

Login to your account below

Retrieve your password

Please enter your username or email address to reset your password.

Coming Soon
Coming Soon
You are about to leave the website

You will be redirected to our digital edition subscription page.