A Healthy Winter Recipe Roundup
The honest truth about living a healthy lifestyle is that, in order to make it work long-term, you’ve got to get in the kitchen and cook regularly. While the frozen and prepared meal options on the market are improving, nothing will have the same quality ingredients or nutrient density as a meal you make at home.
Every single time we eat, we are fueling our body–either with the good stuff, or with junk. If you think of our bodies like car engines, it makes sense that our car would run better if we used the correct quality oil and gasoline every time we fueled, right? Likewise, we would not be shocked if our car started to act funny after we accidentally filled it with diesel, or forgot to get an oil change for months.
Unlike cars, we fuel our bodies multiple times per day, but like cars, we need high-quality, just-right foods to keep our bodies in tip-top shape. Your kitchen is the best place to start. But if you’re anything like me, the question, “What’re we having for dinner?” can make you cringe. When it comes to meal prep at home, it’s helpful to have a few staple recipes to fall back on and plug into rotation. Here’s a roundup of some of my favorites. Many of these I even make weekly!
RECIPE ROUNDUP
Chicken Meatballs. In this recipe, I sub half the breadcrumbs for ground flax to add some fiber, and they never disappoint. My husband and I make a double batch of these weekly and dip into them for snacks, salads, and bowls all week long.
Creamy Tuscan Chicken. This one is a crowd-pleaser, and it’s perfect for a dinner party or to enjoy mid-week! It’s not on a weekly rotation for us just because it’s so rich, but it is my all-time favorite chicken recipe, and we make it often.
Lemony Turkey and White Bean Soup with Greens. With over 5,000 five star reviews, I had to try this one for myself, and it didn’t disappoint! It’s hearty and delicious, it uses ingredients you’re likely to have in your kitchen already, and it contains the three key–protein, fat, and fiber.
Spaghetti Squash Bolognese. If you’re not cooking spaghetti squash a couple times per month, you’re missing out! Spaghetti squash is a delicious, nutritious, and blood sugar friendly “pasta” alternative that is perfect with some cooked grass-fed ground beef, hearty red sauce, and a sprinkle of grated parm. It’s a super simple meal idea, but sometimes we all need suggestions to switch it up! Simply slice a spaghetti squash in half, drizzle with EVOO and some salt, put face down on a pan and bake for 30-45 minutes (depending on the size of your squash) at 415 degrees. You’ll know it’s done when the squash is tender and a spaghetti texture comes out when you scrape the inside with a fork. Next, brown the meat, add your toppings, and you’re good to go!
Slow Cooker Pulled Pork. If you’re looking for a meal with big flavor and little effort, this one is for you. It’s especially perfect when you’re feeding a whole family. I used to be intimidated by large cuts of meat, but then I realized that they’re actually so easy to cook and have incredible flavor. This recipe also freezes and reheats perfectly, so it's something you can stock your freezer with and have on hand in a pinch.
Happy cooking!
XO,
Kara
