4 Fool-Proof Recipes to Keep You Healthy This Winter

By Lily Dulberg, Contributing Blogger

As the weather gets chilly, we tend to crave warmer, more comforting foods to keep us cozy and well-fed. That being said, we also need to prioritize our vitamin C intake (to fend off those pesky winter sniffles!) by bringing bright, citrusy foods into the winter diet. It’s the first month of a new decade, and we’re all about getting back into the healthy groove and enjoying the process while we’re at it!

You don’t have to sacrifice flavor and enjoyment to keep things nutrient-rich and filling. Here are a few of our favorite recipes for a perfectly balanced, healthy day of eating.

Not-So-Millennial Avocado Toast 

The best part about this recipe is that is can really be eaten at any meal. We love it for breakfast, but it’s a simple lunch or dinner for when you’re low on time or just want to pack in flavorful, healthy carbs, protein and produce. You’ll need:

1 tbsp extra-virgin olive oil

1 avocado (mashed)

1 piece of either sourdough or whole wheat bread

1 egg 

1 radish (sliced thinly)

Sea salt & pepper to taste

Pinch of red pepper flakes

1. Pop your bread into the toaster (an oven also works on 350 degrees for 10 minutes) and toast until delightfully browned and crunchy. 
2. Prepare avocado mash by scooping out into a medium-sized bowl and mashing with salt and pepper to taste. 
3. Slice radish in thin rounds and set aside.
4. Assemble toast: Layer the avocado mash to your liking and place radish slices on top. 
5. Heat a medium skillet or nonstick pan over medium with olive oil. Crack egg into pan and fry for 2 minutes. Remove egg from skillet and place over toast.
6. Sprinkle with red pepper flakes, salt, and pepper to taste. Voila!

Tangy Salmon Salad with Citrus

This luscious salad is nutrient-dense with arugula, omega-3 rich salmon, and citrus for vitamin C. Feel free to put your own spin on this; add in those veggies you need to use from the fridge for a waste-free beginning of the year. Here’s what you’ll need:

1 handful arugula or bitter green 

1 handful spring mix lettuce (romaine will do the trick if you can’t find a blend)

6 oz. wild or responsibly-farmed salmon (de-boned) 

1 tbsp roasted almonds (chopped finely)

¼ medium orange (cut into small segments)

2 tbsp extra-virgin olive oil

1 tbsp lemon juice

Salt & pepper to taste

1. Heat olive oil in large skillet over medium-high. Once sizzling (use a flick of water to check, you should see small bubbles) place the salmon, skin-side down, in the pan.
2. Cook salmon over medium-high for 2.5 minutes on each side. Set aside once cooked.
3. Toss together arugula and spring mix in a large bowl.
4. Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
5. Add the olive oil and lemon dressing to the lettuce and toss. 
6. Toss in roasted almonds and orange segments.
7. Use a spatula to place cooked salmon on top of the bed of lettuce. Bon appetit! 

Warming Chickpea Sauté with Shallot & Ginger

Sometimes you just need a warm meal to fight that winter chill. This sautee is simple, quick, and affordable. With only a few ingredients, you can have a filling and delicious dinner. Best of all, it’s filled with tons of protein and stomach-calming ginger for those winter colds.

2 tbsp extra-virgin olive oil

2 cloves of garlic (finely chopped)

1 can of low or no-salt-added chickpeas (drained and dried)

1 medium shallot (finely chopped)

1 in ginger (grated)

Pinch of paprika 

Salt & pepper to taste

1. Heat olive oil in a skillet over medium heat.
2. Add shallots and ginger to pan, stirring often, until translucent and fragrant (about 6 minutes). Season with salt and pepper to taste.
3. Add drained and dried chickpeas to skillet, cooking until browned and crispy, just about 8 minutes.
4. Toss in garlic, cooking for about 2 more minutes until brown and fragrant. 
5. Scoop chickpea mixture into bowl and add a sprinkle of paprika for color. 

Almond & Date Energy Balls

You can carry these delicious, dessert-like balls of energy with you everywhere you go. In about 20 minutes, you’ll have a week’s worth of protein-packed snacks on hand.

This recipe is made for those who are inexperienced in the kitchen. Simply blend together:

1 cup pitted dates

1 cup almonds

½ cup almond butter

1 tsp cinnamon

1 tsp vanilla extract

Once combined and pureed, roll into balls and refrigerate for an easy grab-and-go snack!

These recipes are packed with protein, veggies, and plant-based nutrients to keep you full and energized throughout winter. You can adapt any of these recipes to share the health and tastiness with friends and loved ones.