These winter month can be challenging for some people to think about seasonal fruits and veggies. However, I am going to make it easy for you to get all that amazing winter seasonal healthy foods into your diet. What exactly is in season during these winter months? I believe you'll be surprised with just how many are in season.
Let’s talk veggies first, one of the healthiest foods you can incorporate into your life are vegetables.
These veggies are in season currently and can be a great addition to your meals: Brussels sprouts, cabbage, carrots, celery, kale, leeks, onions, parsnips, potatoes, pumpkin, sweet potatoes and yam, turnips, and winter squash. Some of my personal favorite veggies are now in season as listed above. The health benefits you'll receive by incorporating these into your daily foods is increased fiber, vitamins, minerals, and antioxidants.
For fruit in season during the winter months you can find apples, avocado, bananas, grapefruit, lemons, pears, and pineapple. These are items that you can make year-round but are partially good to get in during the winter months. Here are a few of my favorite recipes that include a few of these winter produce in season.
2 cups green lentils cooked
1/2 cup onions chopped
1/2 cup celery chopped
1/2 cup carrot chopped
2 tbsp vegetable broth
2 tbsp tomato paste
2 tbsp coconut amino (or soy sauce)
1 tbsp vegan Worcestershire sauce
1 cup oats
1/2 cup almond meal
2 tsp everyday seasoning or 1/4 tsp thyme, 1/4 tsp onion, 1/4 tsp garlic, 1/4 tsp paprika
For glaze:
3/4 cup ketchup (or tomato paste)
2 tsp Dijon mustard
1 tsp apple cider vinegar
Directions:
Preheat oven to 375 degrees.
Sauté chopped carrots, onion, and celery with vegetable broth till soft (about 5 minutes).
Combine 1 cup cooked lentils, carrots, onions, celery, 1/2 cup of oats, tomato paste, coconut amino, and Worcestershire sauce in a food processor until well combined.
Move combined ingredients to a mixing bowl, stir in the rest of the lentils, oats, seasoning, and almond meal. Once all items are mixed well, line a baking sheet with parchment paper.
Form a loaf shape onto the baking sheet and bake for 30 minutes in the oven.
While the lentil loaf is baking combine all of the glaze ingredients in a bowl.
Remove the lentil loaf from the oven and top with the glaze mixture.
Bake lentil loaf for another 15 minutes.
Once removed let the lentil loaf rest for another 10-15 minutes before cutting.
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As many Brussel sprouts as you'd like to make
1 tsp sea salt
2 tbsp maple syrup
1 tbsp balsamic vinegar
pomegranate seeds (1 pomegranate)
Directions:
Preheat oven to 400 F
Line a baking sheet with parchment paper
Cut Brussel sprouts in half and rise well
Add the Brussel sprouts to baking sheet and bake for 10 minutes
Turn oven temperature down to 350 F
Take Brussel sprouts out of oven and add sea salt then continue to bake for 5 minutes
Mix maple syrup and balsamic vinegar together -Drizzle onto Brussel spouts
Bake for 4 minutes and they are ready to enjoy!
I love mixing pomegranate seeds and eating them with my Brussel sprouts!
These veggies are in season currently and can be a great addition to your meals: Brussels sprouts, cabbage, carrots, celery, kale, leeks, onions, parsnips, potatoes, pumpkin, sweet potatoes and yam, turnips, and winter squash. Some of my personal favorite veggies are now in season as listed above. The health benefits you'll receive by incorporating these into your daily foods is increased fiber, vitamins, minerals, and antioxidants.
For fruit in season during the winter months you can find apples, avocado, bananas, grapefruit, lemons, pears, and pineapple. These are items that you can make year-round but are partially good to get in during the winter months. Here are a few of my favorite recipes that include a few of these winter produce in season.
Lentil Loaf
Ingredients:2 cups green lentils cooked
1/2 cup onions chopped
1/2 cup celery chopped
1/2 cup carrot chopped
2 tbsp vegetable broth
2 tbsp tomato paste
2 tbsp coconut amino (or soy sauce)
1 tbsp vegan Worcestershire sauce
1 cup oats
1/2 cup almond meal
2 tsp everyday seasoning or 1/4 tsp thyme, 1/4 tsp onion, 1/4 tsp garlic, 1/4 tsp paprika
For glaze:
3/4 cup ketchup (or tomato paste)
2 tsp Dijon mustard
1 tsp apple cider vinegar
Directions:
Preheat oven to 375 degrees.
Sauté chopped carrots, onion, and celery with vegetable broth till soft (about 5 minutes).
Combine 1 cup cooked lentils, carrots, onions, celery, 1/2 cup of oats, tomato paste, coconut amino, and Worcestershire sauce in a food processor until well combined.
Move combined ingredients to a mixing bowl, stir in the rest of the lentils, oats, seasoning, and almond meal. Once all items are mixed well, line a baking sheet with parchment paper.
Form a loaf shape onto the baking sheet and bake for 30 minutes in the oven.
While the lentil loaf is baking combine all of the glaze ingredients in a bowl.
Remove the lentil loaf from the oven and top with the glaze mixture.
Bake lentil loaf for another 15 minutes.
Once removed let the lentil loaf rest for another 10-15 minutes before cutting.
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Brussels Sprout and Pomegranate
Ingredients:As many Brussel sprouts as you'd like to make
1 tsp sea salt
2 tbsp maple syrup
1 tbsp balsamic vinegar
pomegranate seeds (1 pomegranate)
Directions:
Preheat oven to 400 F
Line a baking sheet with parchment paper
Cut Brussel sprouts in half and rise well
Add the Brussel sprouts to baking sheet and bake for 10 minutes
Turn oven temperature down to 350 F
Take Brussel sprouts out of oven and add sea salt then continue to bake for 5 minutes
Mix maple syrup and balsamic vinegar together -Drizzle onto Brussel spouts
Bake for 4 minutes and they are ready to enjoy!
I love mixing pomegranate seeds and eating them with my Brussel sprouts!
