6 best healthy winter recipes

When the conversation is about comfort food recipes, how can we skip out on healthy yet homely holiday recipes like soups and stews. You can opt for healthy winter soup recipes that are packed with seasonal winter vegetables like carrots, sweet potatoes and peas. Looking for a vegan alternative? There are multiple vegan winter recipes like a lentil and vegetable stew that's delicious and mess-free (thank God for one-pot healthy meals, right?). If you would like to warm your system with some meat, opt for a quick gluten-free winter recipe - chicken and wild rice soup or go the traditional way and prepare a slow cooker winter recipe like a beef stew.

One of our favourite soup recipes is featured below. We recommend you try it with a side of toasted bread and tell us how you like it!

Chicken and Wild Rice Soup

Ingredients 

• 500 gms boneless, skinless chicken breasts (diced)
• 3/4 cup wild rice (uncooked)
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 3 medium carrots (diced)
• 2 celery stalks (chopped)
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 cup milk of choice
• 2 tablespoons olive oil (for sautéing)
• 2 tablespoons gluten-free flour 
• Fresh parsley for garnish (optional)

Instructions

• Prepare the Chicken and Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 4–5 minutes. Remove the chicken from the pot and set aside.
• Sauté the Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
• Add the Wild Rice and Broth: Stir in the wild rice, thyme, rosemary, bay leaf, and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the rice is tender.
• Thicken the Soup: In a small bowl, whisk together the milk and gluten-free flour until smooth. Slowly stir this mixture into the soup to create a creamy consistency.
• Add Chicken and Season: Add the cooked chicken to the pot, stirring it into the soup. Let it simmer for another 10 minutes. Season with salt and pepper to taste.
• Serve: Remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley. Serve hot.

Salads may not be your first choice of meal in cold weather but winter salads are both delicious and nutrient-rich. There are multiple whole grain winter recipes like quinoa with seasonal winter vegetables like carrots and beetroots that you can cook for yourself and your loved ones. Add a portion of proteins to the recipe like grilled chicken or tofu for a wholesome healthy winter recipe. If your goal is to improve your immunity, there are winter immune-boosting recipes like a citrus and avocado salad that will keep you spirits and health high.

Try out this warm Spinach and Sweet Potato salad with an Indian touch, this winter season.

Ingredients:

• 2 medium sweet potatoes (peeled and cubed)
• 1 tablespoon mustard oil 
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (optional for heat)
• Salt and pepper to taste
• 4 cups fresh spinach leaves (washed and chopped)
• 1 small red onion (thinly sliced)
• 1/4 cup pomegranate seeds (optional, for a burst of freshness)
• 2 tablespoons roasted peanuts or cashews (for crunch)
• Juice of 1 lemon

For the Dressing:

• 1 tablespoon olive oil
• 1 teaspoon mustard seeds
• 1 teaspoon grated ginger
• 1 green chilli (finely chopped, optional)
• 1 tablespoon lemon juice
• Salt to taste

Instructions:

• Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cumin seeds, coriander powder, turmeric powder, garam masala, red chilli powder, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, until tender and golden.
• Prepare the Spinach: While the sweet potatoes are roasting, heat a small amount of oil in a pan and lightly sauté the spinach with a pinch of salt until just wilted (about 1–2 minutes). Set aside.
• Make the Dressing: Heat the olive oil in a small pan, add mustard seeds, and let them splutter. Add the grated ginger and green chilli, sauté for about 30 seconds, and remove from heat. Mix in the lemon juice and salt.
• Assemble the Salad: In a large bowl, combine the roasted sweet potatoes, wilted spinach, sliced red onions, and pomegranate seeds. Drizzle the mustard seed and ginger dressing over the salad and toss gently.
• Garnish and Serve: Top with roasted peanuts or cashews for crunch, and squeeze some extra lemon juice for added brightness. Serve warm or at room temperature.

Getting out of bed during winters is tough as it is, so reward yourself with a filling winter breakfast that's nutritious and energising. If you are looking for healthy winter recipes for families that are easy to whip up for breakfast, you can try dishes like overnight oats with pears or apples. For a gluten-free winter recipe, try a filling chia pudding topped with pomegranate seeds and walnuts. If you are avoiding sugar or want a healthy winter recipe for diabetics, whole grain porridge with cinnamon and almonds is an excellent option.

Check out this healthy winter recipe for vegetarians that is not just immune-boosting but also cures your seasonal cravings: 

Overnight Oats with Pears and Apples

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup milk of your choice
• 1/4 cup plain Greek yoghurt 
• 1/2 apple (finely chopped)
• 1/2 pear (finely chopped)
• 1 tablespoon chia seeds 
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1 tablespoon honey 
• A pinch of nutmeg (optional, for warmth)
• 1 tablespoon chopped walnuts or almonds (for topping)
• A sprinkle of flaxseeds or pumpkin seeds (for topping)

Instructions:

• Prepare the Base: In a mason jar or bowl, combine the rolled oats, almond milk, Greek yoghurt (if using), chia seeds, cinnamon, vanilla extract, and nutmeg. Stir until everything is well combined.
• Add the Fruit: Grate or finely chop half an apple and half a pear, and stir them into the oat mixture.
• Sweeten: Add honey or maple syrup if you prefer a sweeter breakfast. Stir it in.
• Chill Overnight: Cover the jar or bowl with a lid or plastic wrap and refrigerate overnight (or for at least 4 hours) to let the oats soften and absorb the flavours.
• Top and Serve: In the morning, give the oats a stir, then top with chopped walnuts or almonds and a sprinkle of flaxseeds or pumpkin seeds for added crunch and nutrition. You can also add a few extra slices of fresh apple or pear on top for extra freshness.
• Enjoy Cold or Warm: You can enjoy the oats straight out of the fridge, or if you prefer a warm breakfast, microwave the oats for 1–2 minutes until heated through.

Even the thought of cooking on a chilly evening is tiring, so when you need a fast yet healthy meal for dinner, you can refer to some of the best and quick healthy winter recipes listed here like – winter one-pot recipes with tofu, kale and brown rice or veggie-packed lasagna or whole grain quesadillas that are warming recipes that satisfy your cravings without going overboard with calories. 

One-Pot Creamy Spinach and Mushroom Pasta

Ingredients:

• 1 tablespoon olive oil
• 1 onion (finely chopped)
• 3 garlic cloves (minced)
• 2 cups mushrooms (sliced)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red chilli flakes (optional, for a bit of heat)
• Salt and pepper to taste
• 1/2 cups vegetable broth (or chicken broth)
• 1 cup milk (or plant-based milk for a vegan option)
• 250 gms of your favourite pasta
• 4 cups fresh spinach (roughly chopped)
• 1/4 cup grated Parmesan cheese (optional for creaminess)
• 1 tablespoon lemon juice (optional for freshness)
• Fresh parsley or basil for garnish (optional)

Instructions:

• Sauté the Aromatics and Mushrooms: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and sliced mushrooms, and cook for another 5 minutes until the mushrooms are golden and tender.
• Add the Seasonings: Stir in the oregano, thyme, red chilli flakes, salt, and pepper and cook for a minute. 
• Add the Liquid and Pasta: Pour in the vegetable broth and milk, then add the pasta. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 10–12 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
• Add the Spinach: Once the pasta is cooked, stir in the fresh spinach and cook for 2–3 minutes until wilted.
• Finish with Cheese and Lemon: For extra creaminess, stir in the grated Parmesan cheese. Add the lemon juice to brighten the dish (optional). Taste and adjust seasoning with more salt, pepper, or chilli flakes if needed.
• Serve: Garnish with fresh parsley or basil if desired. Serve hot and enjoy!

Winter season can also be called a snacking season with our appetites increasing and us wanting to munch on our favourite snacks while cuddling up in bed. Snacks help keep our energy levels up and satisfying winter snacks like roasted chickpeas or homemade granola bars come in handy to curb hunger and still keep up with our health goals. You can even indulge in a winter detox with recipes such as fresh veggie sticks with hummus and snack on nuts, dried fruits and seeds which serve as great winter appetite boosters. 

Try this Granola bar recipe as you keep your winter metabolism in check. 

Ingredients:

• 2 cups rolled oats (old-fashioned oats)
• 1/2 cup almonds (chopped)
• 1/4 cup sunflower seeds (or any seeds of choice)
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries (or raisins)
• 1/4 cup dark chocolate chips (optional for a sweet touch)
• 1/2 cup peanut butter (or almond butter)
• 1/3 cup honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• A pinch of salt

Instructions:

• Toast the Oats and Nuts: Preheat your oven to 350°F (175°C). Spread the rolled oats, chopped almonds, sunflower seeds, and pumpkin seeds on a baking sheet. Toast them in the oven for 10–12 minutes, stirring occasionally, until they are lightly golden and fragrant. This step enhances the flavour but can be skipped if you prefer raw ingredients.
• Mix the Wet Ingredients: In a small saucepan over low heat, warm the peanut butter and honey (or maple syrup) until they are well combined and smooth. Remove from heat and stir in the vanilla extract, cinnamon, and a pinch of salt.
• Combine the Ingredients: In a large mixing bowl, combine the toasted oats, nuts, seeds, dried cranberries, and chocolate chips (if using). Pour the warm peanut butter and honey mixture over the dry ingredients, and stir until everything is well coated.
• Press the Mixture into a Pan: Line an 8x8-inch (20x20 cm) square baking pan with parchment paper. Transfer the granola mixture to the pan and press it down firmly with a spatula or your hands to create an even layer.
• Chill and Set: Place the pan in the refrigerator for at least 1–2 hours to allow the bars to firm up. Once they are set, remove the granola slab from the pan and cut it into bars or squares.
• Store and Enjoy: Store the granola bars in an airtight container in the refrigerator for up to a week or freeze them for longer storage.

Topping off all your meals with a dessert is a dream but that can now be a reality with some healthy winter dessert recipes like baked apples stuffed with cinnamon oats or a dairy-free pumpkin mousse with maple syrup. You can also snack on a fruit salad featuring winter citrus like oranges and grapefruits for that zing and keeping your immunity high.

One of the best and most heartwarming winter recipes you can try this season - Baked apples stuffed with cinnamon oats

Ingredients:

• 4 large apples 
• 1 cup rolled oats
• 1/4 cup chopped walnuts or pecans (optional)
• 1/4 cup raisins or dried cranberries
• 1/4 cup brown sugar 
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger (optional)
• 1/4 cup melted butter (or coconut oil for a vegan option)
• 1 teaspoon vanilla extract
• A pinch of salt
• 1/2 cup apple juice or water (for baking)

Instructions:

• Preheat the Oven: Preheat your oven to 350°F (175°C).
• Prepare the Apples: Wash the apples and slice off the top (about 1/4 inch). Use a spoon or melon baller to carefully scoop out the core and seeds, leaving about 1/2 inch of apple at the bottom to hold the filling. Be careful not to puncture the bottom of the apples. Set the prepared apples in a baking dish.
• Make the Filling: In a medium mixing bowl, combine the oats, chopped nuts, raisins, brown sugar, cinnamon, nutmeg, ginger (if using), and a pinch of salt. Pour in the melted butter (or coconut oil) and vanilla extract, stirring until the mixture is well combined.
• Stuff the Apples: Spoon the oat mixture into each hollowed-out apple, packing it in tightly. You can mound a bit more on top if you have extra filling.
• Prepare for Baking: Pour the apple juice or water into the bottom of the baking dish to keep the apples moist during baking. This will also help to create a nice syrupy sauce.
• Bake the Apples: Cover the baking dish with aluminium foil and bake for 20 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the apples are tender when pierced with a fork and the filling is golden and bubbly.
• Serve: Remove the apples from the oven and let them cool for a few minutes. Serve warm with a drizzle of the juice from the baking dish or with a dollop of yoghurt or ice cream for extra indulgence.