3 Easy, Nutrition-Packed Recipes to Keep You Warm and Healthy This Winter

Eating a well-balanced meal is one of the best ways to stay healthy. Try these easy, tasty, and nutrition-packed recipes to keep you warm and strong through the bitter winter!

Roasted Carrot Soup

Vegan, Keto-Friendly, and Gluten-Free


● 1 ½ lb carrots, peeled and cut into half-inch slices

● 1 onion, thinly sliced

● 4 cloves whole garlic, peeled

● 2 tablespoons olive oil

● 1 ½ teaspoons salt

● ¼ teaspoon black pepper

● 1 teaspoon cumin

● 56 ounces canned whole tomatoes, peeled

● 1 teaspoon dried basil

● ½ cup plain yogurt (use a vegan alternative)


1. In a large bowl, combine carrots, onion, garlic, olive oil, cumin, black pepper, and 1 teaspoon of salt.

2. Spray two baking pans with cooking oil and spread the combined ingredients on the baking pan in one layer.

3. Roast for 25-30 minutes until tender, turning twice along the way.

4. Drain the tomatoes, save the juice, and set aside.

5. Add half of the roasted and cooled vegetables and half of the tomatoes without juice in a food processor. Purée until smooth, and pour it into a large pot. Repeat with the remaining half of the vegetables and the tomatoes, and add to the pot.

6. Stir in the reserved tomato juice, basil, yogurt, and ½ teaspoon of salt to the pot. Bring to a gentle simmer and let it cook for about 10 minutes.

7. Taste and add additional salt, pepper, and/or more yogurt as desired. Optionally, top with croutons and/or fresh basil as desired. Serve warm and enjoy!


Cranberry Maple Chicken

Keto-Friendly and Gluten-Free


● 2 cups cranberries, fresh or frozen

● 1/3 cup sugar

● 3 boneless chicken breast, skinned and halved (each half about 4 oz)

● ½ teaspoon salt

● ¼ teaspoon black pepper

● 1 tablespoon vegetable oil

● ¼ cup maple syrup


1. Combine cranberries, ¾ cup of water, and sugar in a saucepan.

2. Cook over medium heat for about 15 minutes.

3. Sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in oil over medium heat until thoroughly cooked, about 4-5 minutes on each side.

4. Stir maple syrup into cranberry mixture.

5. Serve sauce with chicken warm and enjoy!


1-Pot Red Lentil Chili

Gluten-Free, Vegan


● 1 onion, diced

● 1 red pepper, diced

● ½ teaspoon salt

● ½ teaspoon black pepper

● 1 jalapeño, crushed or finely minced

● 4 cloves garlic, crushed or finely minced

● 3 tablespoons chili powder (not chili flakes or cayenne pepper)

● 2 tablespoon cumin

● 1 teaspoon paprika

● 30 ounce canned tomatoes, diced

● 3 tablespoons tomato paste

● ¾ cup dry red lentils, washed in cold water and drained

● 15 ounce each – canned kidney beans and black beans, slightly drained


1. Sauté onion and red pepper in oil for 3-4 minutes in a large pot. Add jalapeño, garlic, tomatoes, tomato paste, 1 ¾ cups of water, and half of the chili powder, cumin, and paprika. Combine well and bring to a gentle boil over medium heat.

2. Add lentils and reduce heat to bring to a gentle simmer. Let cook for 15 minutes, then stir in beans, salt, pepper, and the remaining chili and cumin. Bring to simmer and let cook for about 20 minutes, stirring occasionally.

3. Optionally, serve warm with avocado, cilantro, Fritos, rice, and/or quinoa and enjoy!

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