Hearty, healthy, get me through the rest of the winter foods
While some parts of the world are enjoying summer (we are SO jealous), here in our New York office we are in the dead of winter. Actually, we received over a foot of snow yesterday and we heard a rumor more is on the way. Not to be a debbie downer, but I am finished with snow. I know I am not alone.
But let's be honest, I would rather eat my way through this polar vortex than hibernate through it. Freezing temperatures always leave me craving hearty, rich foods that will fill me up and keep my belly warm. You too? Good, we will get through this winter together without the extra weight gain! Presenting 2 healthy recipe swaps that are easy to make and completely satisfying!
SWAP: instead of white potatoes use sweet ones. They provide 400% of your daily requirement of vitamin a, more fiber and vitamin c and less calories and total carbs as compared to its traditional white look alike.
- 3 large sweet potatoes
- 1 small yellow onion
- 3 cloves of garlic
- salt and pepper to taste
Boil the sweet potatoes and onion in a large casserole until the potatoes are very soft (leave the onion whole with the skin on! We know it's strange, but trust us!) Remove the potatoes and onion from the pot and let cool. Remove the skin from the onion. Place all ingredients in a food processor and blend until smooth. Season to taste
SWAP: instead of using beef swap for root veggies. They are a healthy winter staple and are filled with an abundance of vitamins and minerals that will do their job to fill you up. You won't even notice that a furry friend is missing from your meal.
- 1 Butternut squash, peeled and chopped
- 1 rutabaga, peeled and chopped
- 3 turnips, peeled and chopped
- 3 parsnips, peeled and chopped
- 3 potatoes (sweet, red, purple...whichever you prefer) peeled and chopped
- 3 cups water
- 6 drops of Tobasco sauce
- 1 teaspoon of coconut sugar
- 1 garlic clove, peeled and minced
- 2 bay leaves
- 1 medium onion, whole with the skin on
- 3 large carrots, sliced
- 3 celery ribs, chopped
- 4 tablespoons of all purpose flour
- salt, pepper, paprika and all spice to taste
In a large casserole, add water, onion, garlic, bay leaves, all veggies (except carrots and celery) and seasonings. Cover and simmer for about 1 hour. Remove bay leaves and whole onion. Remove the onion skin and place back into the casserole. Add carrots and celery. Cook for about 20 minutes longer. To thicken stock, remove about 2 cups of hot liquid. In a separate bowl, add another 1/4 cup of water, flour, Tobasco sauce and coconut sugar. Mix until smooth, then return back to the pot. Cook to a boil.