Warm Winter Recipes

Here are 3 recipes, breakfast, dinner, and a warm snack for the upcoming months. Your guest will love these too!

3 large eggs

7.9 oz. (225g) cottage cheese

1 tbsp. honey

1 tsp. vanilla extract

2 oz. (60g) oat flour

1 tsp. baking powder

1 tsp. ground ginger

½ tsp. ground nutmeg

½ tsp. ground cinnamon

¼ tsp. ground allspice

¼ tsp. ground cloves

pinch of salt

1 tbsp. chia seeds

1 tsp. olive oil, for greasing the skillet

2 tbsp. Greek yogurt, for serving

1 orange, segmented, for serving

2 tsp. maple syrup, for serving

What you need to do

In a blender, combine the eggs, cottage cheese, honey, vanilla extract, oat flour, baking powder, the ground spices and salt. Blend until the mixture is well combined.

Pour the batter into a medium bowl and fold in the chia seeds.

Heat the olive oil in a large skillet over medium-high heat. Pour ¼ cup of the batter into the pan and cook for about 3 minutes, or until bubbles start to form on the surface, and the edges become golden brown. Flip the pancake and cook for an additional 3 minutes, or until cooked through and golden. Repeat this process with the remaining batter.

To serve, top the pancakes with Greek yogurt, orange segments and drizzle with maple syrup.

This recipe makes 8 pancakes, allowing 4 pancakes per serving.

1 tbsp. olive oil

1 carrot, diced

1 onion, diced

2 cloves garlic, minced

10 oz. (280g) ground pork, lean, 5% fat

4 tbsp. panko breadcrumbs

1 tsp. garlic granules, divided

1 tsp. mixed dried herbs, divided

½ tsp. cayenne pepper, divided

1 tsp. salt, divided

½ tsp. black pepper, divided

4 oz. (120g) kale, chopped

1.4 oz. (40g) orzo pasta

25 fl oz. (750ml) chicken broth

What you need to do

Heat the olive oil in a large pot over medium heat. Add the carrot, onion and half the garlic and sauté for 8-10 minutes, stirring occasionally, until softened.

While the vegetables are cooking, place the pork, panko breadcrumbs, half the spices and salt in a medium bowl. Mix until evenly combined. Shape the mixture into 16 meatballs.

Stir the remaining spices into the pot with the vegetables. Continue to cook, stirring, until fragrant, around 30 seconds. Stir in the kale, chicken broth and remaining salt. Cover the pot, increase the heat to high, and bring the soup to a boil.

Once boiling, remove the lid and carefully stir in the orzo pasta and meatballs. Reduce the heat to medium/low, cover with a lid and cook for around 10 minutes, until the orzo is al dente and the meatballs are cooked through.

8 strawberries, quartered

4 tbsp. rolled oats

2 tbsp. unsweetened shredded coconut

2 tsp. maple syrup

pinch of ground cinnamon

7 oz. (200g) cottage cheese

What you need to do

Preheat the oven to 350°F (180°C). Line a baking sheet with baking paper.

In a small bowl, combine the strawberries, oats, shredded coconut, maple syrup and cinnamon. Toss together until well combined.

Spread the berry mixture evenly over the baking sheet and bake in the hot oven for 30 minutes, stirring once halfway through. Remove the sheet from the oven and place on a wire rack, allowing the roasted berries to cool for 5 minutes.

To serve, place the cottage cheese in a bowl and add the roasted berry mixture on top.