5 Seasonal Recipes to Keep You Cozy and Nourished This Winter

By Ciara Lucas

As seasons shift, so should the way that we eat. The best, most ripe produce depends on what time of year it is, and there are some profound benefits to eating seasonally. Not only is it cost-effective, but fruits and vegetables are tastier and more nutritious in their peak harvest. It’s also a great chance to support your local farmers and support the environment.

What’s seasonal in November/December includes:

• Apples
• Beets
• Broccoli
• Brussels sprouts
• Cabbage
• Carrots
• Cauliflower
• Cranberries
• Kale
• Sweet potatoes

Here are five recipes that will keep you cozy and well-nourished this winter.

Breakfast casserole souffle

This light and fluffy egg dish can be prepared ahead of a busy week. Add any vegetables and protein that suit your fancy to give it a nutritious spin that fits your taste buds. This recipe includes spinach, salmon, and mozzarella cheese.

Ingredients:

• A dozen eggs
• 1 sheet of frozen puff pastry
• ¾ cup of milk (or dairy substitute)
• 1 ½ cup of cheese
• Your choice: vegetables and protein

Directions:

1. Preheat the oven to 400ºF. Let the puff pastry thaw out and roll to fit your casserole dish.
2. Whisk eggs into a large bowl. Add milk and continue to whisk until the mixture is frothy. Add salt and pepper to taste. Blend in the shredded cheese, vegetables, and protein of choice. Stir well to combine.
3. Pour the mixture on top of the prepared crust. Bake for 25–35 minutes or until the crust is golden.

Sweet & savory breakfast skillet

Try this breakfast skillet to start your day for an eggless option with just as many nutrients! It’s a little-to-no-effort recipe and another easy meal prep dish that you can tailor to your flavor profile. For a more seasonal approach, include fruits and veggies in their peak harvest and pair them with a protein like breakfast sausage.

Ingredients:

• Kale
• Brussels sprouts
• Sweet potato
• Apple
• Cranberries
• Chicken sausage

Directions:

1. Prep sweet potatoes and brussels sprouts by chopping them into small pieces and roasting them in the oven at 400 degrees.
2. Lightly saute your kale in olive oil until it wilts.
3. Once sweet potatoes and brussel sprouts are cooked, combine them with the kale.
4. Chop the sausage and add it to the pan, searing until fully cooked.
5. Top off the skillet with dried cranberries and diced apples.

Veggie stew

November and December are officially soup season. It’s the perfect time to batch-cook a soup or stew that can last a couple of days and taste just as delicious as day one—guaranteed to provide a warm and hearty meal for yourself or the whole family. Add as many different vegetables as you like; the more, the merrier!

Ingredients:

• Broth (vegetable, chicken, or beef)
• Kale
• Sweet potatoes
• Chickpeas
• Onion
• Tomatoes

Direction:

1. Start by preparing your veggies. Chop one onion, a sweet potato, kale, and tomatoes.
2. In a large dutch oven or crockpot, pour 4 cups of broth and bring to a boil.
3. Add in all desired vegetables, and reduce heat to a simmer.
4. Allow simmering for 45 minutes (patience is key!)
5. Stir occasionally until the stew has thickened.

Creamy curry cauliflower soup

Combine spice, warmth, and comfort, and you get this slow-cooker soup that keeps you cozy. Fair warning, this soup has a kick! So cater to your spice level as desired. The longer you allow it to simmer, the more flavorful and delicious it will be.

Ingredients:

• Cauliflower rice
• Onion
• Milk
• Broth
• Carrots
• Kale
• Seasonings:

• • Curry
  • Cumin
  • Paprika
  • Garlic
  • Salt/Pepper
  • Red pepper flakes

Directions:

1. Season cauliflower with curry, cumin, and paprika.
2. Saute onion with garlic in a large dutch oven or crockpot.
3. Pour in 4 cups of broth and 1 cup of milk.
4. Add veggies— kale, carrots, and cauliflower rice.
5. Top with red pepper chili flakes.
6. Stir and let simmer on low heat for at least two hours.

Salad w/ kale, chickpeas, crans almonds

All it takes for a seasonal twist on a simple salad is the right greens and toppings. For this no-cook meal, toss your favorite ingredients together and pair them with a light dressing. A good salad is all about including different textures, so don’t forget to add some crunch!

Ingredients:

• Kale
• Chickpeas
• Sweet potatoes
• Dried cranberries
• Toasted almonds

Directions:

1. Wash the kale and set aside.
2. Roast the chickpeas and sweet potatoes in the oven at 400 degrees; roast until crisp.
3. Toss greens with chickpeas and sweet potatoes, and top with almonds and cranberries.
4. Lightly drizzle on the dressing of your choice.

About the Author:

Ciara Lucas is a journalist, on-air talent, media professional, and fitness/wellness coach. Her multifaceted career brings a unique perspective and expertise to the Vionic Innovation Lab team.

Ciara’s professional career has encompassed contributing to local and national newsrooms including NBC Nightly News with Lester Holt, NBC Sports for the 2016 Summer Olympics in Rio de Janerio, Brazil, and NBC News coverage of the 50th anniversary of the Selma to Montgomery march. When she’s not on screen, she’s building connections strengthened through sweat as a certified personal trainer and nutrition coach, helping clients find their meaning of sustainable health and happiness.

Ciara has created a personal brand and platform titled “Fit For A Queen” where she aims to empower, motivate, and inspire women from all walks of life to nurture their health and live their best lives by treating their bodies well. She is also an active member of the nonprofit Girls on the Run where she serves as a run coach for elementary school girls.