Scratch cooking is always our jam, but we’re keeping things decidedly simple in the kitchen this season. Check out some of our favorite easy, healthy winter meals – I love sharing here in case they inspire you too!
Super fast and easy!
The kids and I are definitely house-bound right now, but our days fly by, busy with school and work. I welcome scratch made dinners that take just a few minutes to pull together. Here are my three favorites for easy, healthy winter meals!
- Egg Roll in a Bowl (All the Healthy Things) This one is perfect as-is. No substitutions or alterations needed. Start to finish in 20 minutes total. Low carb, high veggie, ✅
- Coconut Chicken Tikki Masala (Half Baked Harvest) This recipe can warm you through on a cold, dark night. To up the veggie quantity I do add: 1-2 Japanese sweet potatoes, 4-5 coined carrots and 1 C of frozen peas (at the end) along with an extra can of coconut milk. I serve this with our favorite gluten-free naan bread, which can be pesky to make but if you’re gluten-free, it’s sooo worth the bready indulgence.
We serve this over cauliflower rice. And while the initial recipe is a little more time consuming to make, it is very filling and the leftovers abound! We eat a couple meals and also freeze a couple meals each time I make it. It’s forgiving and delish.
- Honey Sriracha Salmon (inspired by Nom Nom Paleo) This recipe is a mash up of the Nom Nom Paleo Honey Harissa Salmon and Naked Salmon on a Hot Pan recipes in her Ready or Not Cook Book. Neither recipe is posted on her blog, but I can’t recommend her site (and books!) more.
Sauce: whisk 2 T sriracha, 2 T honey, zest of 1 lemon
Oven: Preheat to 425, put sheet pan or cast iron skillet in oven to get hot during preheat.
Prep: While oven preheats, let salmon come towards room temperature out of the fridge and brush sauce on filets. Once oven is hot, place filets skin side down on the pan and return to oven.
Cook: 5-10 minutes depending on filet size, careful not to overcook. The center of the fish should measure 125 degrees when done and still be slightly translucent.
Snacks, breakfast and smoothie favorites include….
- Simple Chia Pudding I make a double batch of this recipe once a week for our breakfasts. Fiber and superfoods for the win! I enjoy 1/4 C macadamia nuts on mine.
- 5-Ingredient Protein Balls (Low Sugar, Grain-Free) (Minimalist Baker) – here’s my favorite protein powder for these, plus I add a cup of shredded coconut in my double batch. These are a must for me to have on hand in the fridge. They’re super easy to grab if I’m running late to lunch or need a quick tide-me-over.
- Daily smoothie for the kiddos to keep up their produce consumption. Jeremy and I have been enjoying a green smoothie as our cocktail each night while we make dinner. It’s the perfect vehicle for our daily fiber supplement. More on both of those soon!
Inspiration is key
With all the home cooking happening, inspiration is key! Here are a few of my favs to follow on Instagram for easy, healthy winter meal inspiration: Half Baked Harvest, Minimalist Baker, Paleo Running Mama, Real Food Dietitians, Custom Fit San Fransisco , and new to this list, All the Healthy Things.
PS. My Friday Community Connections yoga class has a following of people who’ve known yoga is “good” for them but struggled to make it part of their routines in the past. If this sounds like you, I’d love for you to give my class a try. I believe our body is a tool to help us feel our best and my classes center around that theme each and every week.
Author Lee Carson is a writer, health advocate, principal and co-founder at Hyatt Training. She believes in a minimally processed whole-foods approach to nutrition, and loves sharing ways to use food and movement as catalysts and tools for optimal health. Learn more about Lee, or get in touch with her by emailing us at Go@HyattTraining.com.
Hyatt Training is a team of certified, enthusiastic and innovative personal trainers and physical therapists in Portland, Oregon. To read more studio leadership posts like this one, follow this link.