The Simplicity of Comfort Foods in Colder Months
Simple comfort foods in colder months are all about warmth, richness, and a sense of the season. Think about the smell of cinnamon and nutmeg, the sweetness of roasted vegetables, and the heartiness of whole grains.
The fall & winter meals I share are designed to satisfy your seasonal taste buds and simplify feeding your family. By focusing on fresh, seasonal ingredients, you can create meals that are as wholesome as they are comforting.
Seasonal Ingredients for Comfort Food in Colder Months
Before diving into the recipes, let’s take a look at some of the seasonal ingredients that make fall and winter cuisine so special. While I’m not a nutritionist, I collaborate with health coaches, nutritionists, and dietitians in my business to offer not just simple ways to get good family meals on the table, but also additional reasons to consider these ingredients and recipes.
With that in mind, here are some great reasons to consider to the simplicity of these comfort foods in colder months:
- Squash and Pumpkins: Rich in vitamins A and C, fiber, and antioxidants, squash and pumpkins are versatile and can be used in soups, stews, and even desserts.
- Apples and Pears: These fruits are so abundant as the weather cools off and provide natural sweetness, fiber, and various vitamins.
- Root Vegetables: Carrots, sweet potatoes, beets, and parsnips are excellent sources of complex carbohydrates, fiber, and essential nutrients.
- Cranberries: Packed with antioxidants and vitamins, cranberries add a tangy flavor to savory and sweet dishes.
- Leafy Greens: Kale, spinach, and Swiss chard are nutrient powerhouses, rich in vitamins K, A, and C, as well as fiber and iron.
These colder weather-inspired recipes are not just about comfort and simplicity for your family; they are about nourishment and health. By using seasonal ingredients and focusing on wholesome foods, you can enjoy the amazing seasonal flavors, keep dinnertime simple, and support your family’s health.
Here are some great recipes for comfort foods in colder months:
Roasted Butternut Squash Soup
Ingredients:
- 1 large butternut squash, peeled and cubed*
- 2 tablespoons olive oil
- 1 large onion, chopped*
- 2 cloves garlic, minced*
- 4 cups vegetable broth
- 1 cup coconut milk**
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh thyme for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
- Add the roasted squash to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes.
- Using an immersion blender, puree the soup until smooth. Stir in the coconut milk and nutmeg. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh thyme.
*To simplify and speed up this meal, buy frozen peeled and cubed butternut squash, frozen chopped onions, and use garlic powder (1 clove fresh minced garlic = ¼ tsp of garlic powder or dried minced garlic)
**Full-fat coconut milk will make this soup very creamy. You can find it canned in the ethnic section of your grocery store or here’s the one I buy on Amazon (https://a.co/d/jjG9Xr5 – I’m not an affiliate. Just love this product)
Apple and Cranberry Stuffed Pork Tenderloin
Ingredients
- 1 pork tenderloin
- 1 apple, peeled, cored, and diced*
- 1/2 cup fresh cranberries
- 1/4 cup chopped walnuts
- 1/4 cup rolled oats
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- 1 teaspoon dried sage
- Salt and pepper to taste
*To make prep easier, buy the apples this way, or core & dice apples and leave the peel on.
Instructions:
- Preheat your oven to 375°F (190°C). Butterfly the pork tenderloin by slicing it down the middle, careful not to cut all the way through. Open it like a book and pound it lightly to flatten.**
- Combine the apple, cranberries, walnuts, oats, olive oil, cinnamon, sage, salt, and pepper in a bowl.
- Spread the stuffing mixture over the pork. Roll the tenderloin up tightly and secure it with kitchen twine.
- Place the stuffed tenderloin in a baking dish and roast for 25-30 minutes until the internal temperature reaches 145°F (63°C).
- Let rest for 5 minutes before slicing and serving.
** Pounding meat helps tenderize it and helps with thickness for easy and even cooking. You can put the meat between two pieces of wax or parchment paper if desired. Use the back of a large skillet or a meat mallet (inexpensive – here’s an example: https://a.co/d/jjG9Xr5 – again, I’m not an affiliate)
Quinoa and Kale Stuffed Sweet Potatoes
Ingredients:
- 4 large sweet potatoes (washed well and dried)
- 1 cup quinoa, rinsed*
- 2 cups vegetable broth
- 1 bunch of kale, stems removed and chopped*
- 1/2 cup feta cheese, crumbled
- 1/4 cup dried cranberries**
- 2 tablespoons olive oil
- Salt and pepper to taste
*For easier prep, I don’t rinse my quinoa most of the time. Your call 🙂 Buy kale chopped and stems removed or here’s an easy leaf stripping tool (https://a.co/d/hm9ua9M – I’m not an affiliate)
**Dried cranberries have a ton of of sugar. I like to buy ½ sugar or no sugar. Here’s an example of a no sugar, no oil option on Amazon (https://a.co/d/0p3tc6T – I’m not an affiliate)
Instructions:
- Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for 45-50 minutes, until tender.
- While baking the sweet potatoes, cook the quinoa in the vegetable broth according to package instructions.
- In a large skillet, heat the olive oil over medium heat. Add the kale and sauté until wilted.
- Combine the cooked quinoa, sautéed kale, feta cheese, and dried cranberries. Season with salt and pepper.
- Once the sweet potatoes are done, slice them open and stuff with the quinoa mixture. Serve warm.
Spiced Pear and Almond Crisp
Ingredients:
- 4 ripe pears, peeled, cored, and sliced*
- 1 tablespoon lemon juice
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup chopped almonds
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 tablespoons coconut oil, melted
*For easier prep, peeling the pears is not required. Your call.
Instructions:
- Preheat your oven to 350°F (175°C). Toss the pear slices with lemon juice and spread them in a baking dish.
- Combine the oats, almond flour, chopped almonds, maple syrup, cinnamon, nutmeg, and melted coconut oil in a bowl.
- Sprinkle the oat mixture evenly over the pears.
- Bake for 25-30 minutes, until the topping is golden brown and the pears are tender.
- Serve warm, optionally, with a dollop of Greek yogurt.
Harvest Salad with Maple Balsamic Vinaigrette
Ingredients:
- 4 cups mixed greens (spinach, kale, arugula)
- 1 apple, thinly sliced
- 1/2 cup roasted butternut squash cubes*
- 1/4 cup dried cranberries*
- 1/4 cup chopped pecans
- 1/4 cup crumbled goat cheese
Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
*For this recipe, you can buy peeled and cubed butternut squash, but don’t buy frozen. See notes above about dried cranberries
Instructions:
- Combine the mixed greens, apple slices, roasted squash, cranberries, pecans, and goat cheese in a large salad bowl.
- Whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
- Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.
To sum it up, using seasonal ingredients helps you create simple comfort foods in colder months when you want to gather around a fire and enjoy foods that warm & nourish you and your family. Enjoy!
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