5 Guilt-Free Winter Recipes
With layers of clothing covering our bodies, it’s easy to forget about healthy nutrition come winter. After all, it’s easy to hide those muffin tops under a chunky knit pullover 😉 And even if you don’t live in a cold climate, both sweet and savory treats are tempting around the holidays.
Here’s the good news: You don’t have to pass on all the good stuff! The following recipes are ideal for guilt-free indulging. Whether you choose low-carb, low-sugar or vegan, we’ve got a treat for everyone!
Berrylicious breakfast: Warm Berry Crumble
A warm breakfast isn’t just great in winter. This “berrylicious” baked breakfast boosts your metabolism in the morning and keeps you warm from the inside. Plus, it’s sugar-free and vegan. You say, no time in the mornings? We say, no problem! Prepare your crumble the day before and reheat it the next morning.
- 250g berries of your choice (fresh or frozen)
- zest of ½ organic lemon
- 60g rolled oats
- 4 Tbsp almonds (grated)
- 2 tsp coconut oil (melted)
- 2 tsp maple syrup
- vanilla (grated)
Mix the berries with some grated vanilla and the lemon zest, then add it to a small baking dish. Mix oats, almonds, coconut oil, maple syrup vanilla and salt and distribute on the berries. Bake at 170°C / 340°F for approx. 45 minutes.
Light lunch: Colorful Quinoa Salad
Quinoa, baby spinach, pomegranate seeds and sweet potatoes team up for a real superfood salad. It’s packed with nutrients, strengthens your immune system and is deliciously refreshing.
- 120g quinoa (uncooked)
- 1 pomegranate
- 2 handfuls baby spinach leaves
- 1 spring onion
- 1 sweet potato
- ½ bundle cilantro
- 1 Tbsp honey
- 2 Tbsp sesame seeds
- juice of ½ lemon
- 1 tsp agave syrup
- olive oil
- salt, pepper
Preheat your oven to 200°C / 390°F. Thoroughly rinse the quinoa, then add to a pot with 400 – 500 ml water, cover and let simmer for approx. 20 minutes. Meanwhile, peel the sweet potato. Cut it into cubes, then toss in a little olive oil, honey, sesame seeds and salt. Bake for approx. 25 minutes on a baking tray.
Chop the spring onion and cilantro, then mix with boiled quinoa, spinach leaves and pomegranate seeds. Make a dressing with the olive oil, lemon juice, agave syrup, salt and pepper. Drizzle on the salad, then garnish everything with the baked sweet potato cubes.
Quick & dreamy dessert: Baked Apple with Honey & Cinnamon
Some friends stop by unexpectedly during holiday time? No time to run to the supermarket? We bet you already have everything you need for this easy apple dessert. Maybe even some vanilla ice cream to accompany it?
- 3 apples
- 2 Tbsp coconut oil
- 3 Tbsp honey
- ½ tsp cinnamon
- ½ tsp vanilla extract
Preheat your oven to 200°C / 390°F. Peel the apples, then cut into quarters and core them. Put on a baking tray lined with parchment paper. Heat the coconut oil in a pot with honey, cinnamon and vanilla. As soon as the oil has melted, drizzle the mixture over the apple wedges with a spoon. Bake for approx. 25 minutes, or until the apples are golden brown.
Careful: Leave to cool a bit before you enjoy the dessert!
Mid-afternoon mood booster: Cookies with Dried Cranberries
These delicious cookies made of oats, dates, pumpkin seeds and cranberries give you a boost when you’re running low on energy in the afternoon. They do not contain any processed sugars and are even gluten-free.
- 1 Tbsp chia seeds
- 150g unsweetened applesauce
- 300g rolled oats (gluten-free)
- ½ tsp vanilla
- 170g almond puree
- 10 dates (pitted)
- 50ml coconut oil
- juice of ½ lemon
- 5 apricots (dried and cut into quarters)
- 50ml maple syrup, honey or agave syrup
- 40g pumpkin seeds
- 40g cranberries (dried)
Preheat your oven to 200°C / 390°F. Soak the chia seeds in 4 tablespoons water for a few minutes.
Blend one third of the oats until they reach a flour-like texture, then mix with the remaining oats, the vanilla and a pinch of salt in a bowl. Mash the dates with a fork. Melt the coconut oil in a warm pot, then add the dates and almond puree. Cook for a few minutes on a low heat and make sure not to burn the almond puree!
Mix all dry ingredients with the chia seeds, lemon juice, almond-date mixture, maple syrup, applesauce and apricot wedges. Then, fold in the pumpkin seeds and cranberries. Roll the dough into balls and place on a baking tray lined with parchment paper. Flatten the balls with a fork or spoon, if you want. Bake your energy bites for 15 to 20 minutes. Voilà, here’s your perfect afternoon snack!
Hot-pot: Vegan Chili
Yes, there’s such a thing as chili without meat. Try this vegan version with lentils. The chili powder will heat you up while you fill up on protein with this hotpot!
- 1 can kidney beans
- 1 bell pepper
- 1 can chopped tomatoes
- 100g dried lentils
- 1 onion
- 1 garlic clove
- 1 can sweet corn
- ½ tsp chili powder
- 1 tsp paprika powder
- a little bit of rapeseed oil
- salt, pepper
Boil the lentils in ½ liter of salted water for approx. 45 minutes until tender. Finely chop the onion and garlic, then brown in a pot with some rapeseed oil.Cut the bell pepper into cubes and shortly brown in a pan. Add the chopped tomatoes to the pot and let simmer for a while. Add the lentils, sweet corn and kidney beans. Let simmer for a while, then season to taste with spices. By the way, brown rice is a great side to this hotpot!
Let us know in the comments if you’ve tried one (or all!) of our recipes!