Winter Recipes
bok choy · beets · grapefruit · pomegranate · parsnip turnip · red cabbage · kiwi · blood orange · brussels sprouts · avocados · leeks · kale · collard greens · lemons · potatoes · winter squash · yam
Bok Choy and Blood Orange + Feta Salad
2 cups thinly sliced baby or regular bok choy
2 cups loosely chopped
bib lettuce leaves
2 cups shredded red cabbage leaves
1 green onion, sliced½ cup peeled and sliced blood oranges
½ cup slivered almonds
½ cup crumbled feta
Dressing
¼ cup avocado or olive oil
1 tablespoon maple syrup
1 tablespoon finely minced shallots
¼ cup fresh orange juice (regular or blood orange)
1 tablespoon tamarior soy sauce
¼-½ teaspoon salt
Instructions
1. Add bok choy, lettuce, red cabbage, green onions, blood oranges and slivered almonds to a bowl.
2. Add dressing ingredients to a small bowl and whisk well.
3. Pour dressing over salad and toss well to coat.
4. Add extra oranges, green onions and feta to top of salad if desired.
Prep/Cook time: 15 minutes
Serves 4
Winter Squash Soup
Savory Winter Squash Soup
This is a delicious and warming winter squash soup. You can substitute any winter squash you’d like or just use butternut squash. This soup is best made with chicken stock or vegetable broth. Add more coconut milk if you’d like, or reserve some to drizzle on top of each bowl.
2 tablespoons avocado or olive oil
1 large onion, finely chopped
3 garlic cloves, minced
6 cups chicken broth
5 cups 1-inch pieces peeled butternut squash
3 cups 1-inch pieces peeled acorn squash
1 1/2 teaspoons minced fresh thyme or ¾ of a teaspoon of dried thyme
1 teaspoons ground cumin
1/2 teaspoon dried sage powder
1/2 teaspoon ground ginger
1/2 cup full fat coconut milk
Instructions
1. Add avocado oil to a large pot and heat on medium.
2. Add onion and garlic and a pinch of salt and cook until soft.
3. Add broth, acorn and butternut squash, thyme, cumin sage, and ginger.
4. Bring to a boil, reduce heat and simmer for 20 minutes or until squash is soft.
5. Allow soup to cool enough to puree in blender or alternatively you can use an immersion blender.
6. Add soup back to pot and stir in coconut milk.
7. Adjust salt and pepper to taste.
Serves 6
Broccoli Cheddar Frittata Biscuits
These broccoli cheddar biscuits are incredibly easy and versatile. They make a great weekend morning breakfast or you can store them in the refrigerator for a quick snack or lunch. Try adding chopped bacon, green onions or even red pepper to the mix. Enjoy topped with sour cream and chopped chives.
6 cups broccoli florets cut into 1 inch florets
¼ cup chives, chopped
3 eggs
1 cup almond flour
1 tsp garlic powder
1 teaspoon salt
1 cup cheddar cheese coarsely grated
Instructions
1. Preheat oven to 400° F.
2. Line baking sheet with parchment paper
3. Lightly steam broccoli florets and rinse with cold water until cooled.
4. Finely chop broccoli and add to bowl with the chives, eggs, almond flour, garlic powder, salt and cheese.
5. Mix until ingredients are well combined.
6. Using a ¼ cup measuring cup generously scoop mixture onto parchment lined baking sheet and press each one into a round biscuit shape.
7. Bake at 400 for 25-30 minutes or until tops begin to brown
8. Remove from oven and allow to cool a bit before servings. Top with sour cream and chopped chives if desired.
Store leftovers in refrigerator for up to 4 days. They can be reheated in the oven at 350° F until warm, about 10 minutes.
Prep Time: 15 minutes, Cook Time: 30 minutes, Total Time: 45 minutes, Yield: 9 frittata biscuits