WINTER IS COMING!

Winter is fast approaching and let’s be honest, a vast majority of us aren’t stoked about it… Unless you’re that odd 0.0001% of people who actually like winter more than summer!

What I do love about Winter is the FOOD. Goodbye summer salads & outdoor BBQs (not goodbye, see you soon) and HELLO soups, stews, curries and other delicious hot meals that warm up your soul on a cold winters night!

To celebrate all that is “Winter Food”, we asked Student Nutritionist, Kelsey Holtzhausen (@nutritionwithkelsey), to provide us with some of her favourite winter recipes… And we were not disappointed! 

Go-To Coconut Chicken Curry with Cauliflower rice

Dairy, sugar and grain free. Paleo friendly. 

Ingredients 

  • 600g chicken thigh
  • 1 tsp ground ginger
  • 1 tsp ground turmeric 
  • 2 whole cloves 
  • 1 tsp ground coriander 
  • 1 red chilli finely chopped and seeds removed 
  • 4 garlic cloves (minced)
  • 1 tsp cumin 
  • 2 onions chopped 
  • 1 cinnamon stick
  • 350ml coconut yoghurt (can sub with coconut milk)
  • Fresh lemon juice 
  • 1 tbsp coconut flour 
  • Fresh coriander to serve 
  • Sea salt 
  • 1 tbsp olive oil
  • ½  head of cauliflower 

Method 

Cut up chicken into bite sized pieces. Add garlic, lemon juice and fresh chilli in a bowl. Marinade chicken in mixture for 1 – 2 hours. 

Cook onion in a pan over medium heat with approximately 1 tablespoon of olive oil. Add cinnamon and cloves. Once onion has softened add turmeric, coriander and a teaspoon of water. Mix together before adding the marinaded chicken thighs. 

Once chicken is partially cooked, add coconut yoghurt and a pinch of sea salt. Mix well and allow to simmer on low heat until chicken is tender and cooked through. (Approximately 30 minutes). 

For the cauliflower rice, roughly chop the cauliflower and place into a food processor. Blitz until a rice-like consistency has formed. Place a generous amount of the rice in each bowl, spoon the curry on top & serve with fresh chilli. Serves 4. 

 

Gut Loving Porridge –

Sugar and Dairy free. Vegan friendly. High fibre. 

Ingredients 

  • 2 tbsp ground flaxseed meal 
  • 2 tbsp rolled oats 
  • 2 tbsp quinoa flakes 
  • ¼ cup of coconut milk
  • ½ cup filtered water 
  • 1 tsp pure stevia (or sweetener of choice)
  • ¼ cup blueberries 
  • 1 tsp ground cinnamon 
  • 1 tsp cinnamon 
  • 1stp chia seeds
  • 1 serving of collagen powder (optional) 

Method 

Add the flaxseed meal, oats, quinoa, coconut milk and water to a bowl or pot. For pot method bring to boil and allow to simmer until a porridge consistency forms and excess liquid is absorbed. For microwave method, microwave on high for 2 minutes. 

 Place cooked porridge in bowl and stir through sweetener, cinnamon and collagen. Top with fresh or frozen blueberries, chia seeds and, a dash of cinnamon and a splash of coconut milk. Serves 1. 

 

And lastly a……

 Turmeric Latté 

Ingredients 

  • 1/2 tsp ground turmeric 
  • 1/2-1 tsp @nuviaproducts sweetener 
  • 1/4 tsp ground cinnamon 
  • pinch of ground ginger 
  • pinch of finely ground black pepper
  • 1tsp coconut oil (optional) 
  • 1/2 cup warmed coconut milk 
  • 1/2 cup boiling water

Method

 Add all ingredients to warmed coconut milk, stir thoroughly. Add boiling water and stir again. Enjoy 💛 Serves 1. 

 

Follow @nutritionwithkelsey to see more delicious photos & recipes like these and follow her nutritional journey!! 

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