5 Warming Winter Recipes | Magnolia Wellness OC (2024)

Cream of Carrot Soup

• 1 tablespoon avocado oil

• 6 tablespoons gluten free flour

• 5-6 cups hot bone broth

• 2 medium carrots cut into wedges

• Sea salt to taste

• 1 tablespoon Parsley

Cook flour in oil for 3-5 minutes. Remove the pan from heat and slowly add broth, stirring constantly. Add carrots and salt. Simmer until tender. Stir occasionally to prevent scorching. Garnish with parsley. Serves 6.

Source: Healing with Whole Foods by Paul Pitchford

Tomato and Vegetable White Bean Soup

• 2 Tbsp olive, avocado, or coconut oil

• 1 large white or yellow onion (diced)

• 3 cloves garlic (minced)

• 1 cup carrots (sliced)

• 1/2 tsp each sea salt and black pepper (plus more to taste)

• 1 tsp dried basil, oregano and garlic powder

• 1/2 pound red potatoes (quartered)

• 2 medium yellow squash or zucchini (sliced)

• 2 14.5-ounce cans fire-roasted tomatoes

• 1 15-ounce can tomato sauce

• 5 cups veggie stock (add more salt if needed when using reduced sodium)

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• 1 15-ounce can white beans (rinsed and drained)

• 3 cups kale (or other sturdy green, chopped)

1. Heat a large pot or dutch oven over medium heat and prep veggies.

2. Add oil, then onion, garlic, carrot and stir. Season with salt, pepper, and spices and stir again to coat.

3. Next add squash, potatoes, fire roasted tomatoes, tomato sauce and veggie stock. Bring soup to a simmer and then reduce heat to low and cover. Continue cooking for 15 minutes, then add beans, another pinch each salt and pepper, and stir. If the soup starts boiling, be sure to lower heat to just a light simmer.

4. Cook for at least another 10 minutes to let the flavors meld, and then add kale, stir, and cover. Cook for 5 minutes more.

5. Taste and adjust seasonings as needed. Serve with a hearty bread.

Source: Minimalist Baker

Chicken and Kale Omelette

• 3 eggs

• Butter

• Olive oil

• 1 handful shredded chicken

• 1 handful kale leaves

Whisk three eggs in a bowl with a pinch of salt. Warm the omelette pan and add a knob of butter and a bit of olive oil. Pour the egg mixture into the pan and let it cook. Add a handful of leftover shredded chicken and kale leaves and season with salt and pepper. Fold the omelette and flip it to cook the other side well.

Turkey Chili

• 1 tablespoon avocado oil

• 3 cloves garlic minced

• 2 medium onions diced

• 2 bell peppers any color, cored and chopped

• 2 large carrots peeled and diced

• 2 stalks celery diced

• 1 medium sweet potato peeled and cubed (optional)

  See Also

  Best Chili Recipe - Food.com

• 2 pounds ground turkey

• 1 1/2-2 cups water more as needed

• 1 can tomato sauce (15 ounces)

• 1 can diced tomatoes in their juices (14.5 ounces)

• 3 tablespoons chili powder

• 1 tablespoon ground cumin

• 1 tablespoon paprika

• 1 teaspoon cayenne pepper

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• Pinch red pepper flakes

OPTIONAL TOPPINGS:

• Sliced fresh avocado

• Thinly sliced jalapeño

• Shredded cheese

• Plain non-fat Greek yogurt or cashew yogurt

• Freshly chopped cilantro

1. Heat the oil in a Dutch oven or large soup pot over medium heat. Add the garlic, onions, bell peppers, carrots, celery, and sweet potato. Sauté for 5 to 7 minutes, until soft.

2. Add the turkey and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.

3. Once the meat is browned, add 1 1/2 cups water, tomato sauce, diced tomatoes in their juices, chili powder, cumin, paprika, cayenne, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce to a moderate bubble. Let cook, uncovered, until the chili thickens, about 45 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add a little water to reach your desired consistency.

4. Toward the end of the cooking time, taste and adjust the seasonings as desired. Add more cayenne pepper for an extra kick and more salt and pepper as needed. Serve hot with desired toppings.

Source: Wellplated.com

Spinach and Lentil Soup

• 2 teaspoons olive oil

• 1 small onion, chopped

• 2 garlic cloves, crushed

• 1 tablespoon tomato paste

• 5 cups vegetable stock (or other liquid of choice)

• 2 cups red lentils, rinsed

• 1 bunch spinach, ends trimmed, washed, coarsely chopped

• 1 cup frozen cauliflower

• 1 cup frozen broccoli

• 1 cup firm tofu, cubed

• 1 teaspoon cumin

• 1 teaspoon cinnamon

• 1 teaspoon turmeric

• 1 teaspoon coriander

• Salt

1. Heat the oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft (about 5 minutes).

2. Add garlic, tomato paste, and cook, stirring, for about 30 seconds.

3. Add the stock/liquid and and lentils to the pan.

4. Bring to the boil. Reduce heat.

5. Add broccoli, cauliflower, tofu, and spices. Stir. Let cook for 15 minutes.

6. Add spinach. Cook until spinach wilts.

Source: Food.com

Looking for a few more ideas? Check out more easy recipes here.