Channeling comfy & cozy
Winter has been very winter-y this year in all the ways it can be:
Quite chilly and crispy—both body and weather (sometimes the vibe in general…).
Occasionally a little low in energy or mood (but sometimes not!).
A few people around me were a lil’ unwell with seasonal colds (but not everyone!).
I often felt like I could spend all afternoon wrapped in a cozy blanket with a warm cup of tea, watching the world’s best series: The Great British Bakeoff (sometimes I did this!).
Even though hibernation mode has been coming in strong for me this year (anyone else?!), it’s always a pleasure to make food without too much fuss that still feels really nourishing for both body and mind—it melts a little bit of that icy winter energy, too.
Voilà—here are a few things I’ve enjoyed making and eating so far this winter, whenever I felt inspired enough to create something. Some of these became beloved repeat meals (does anyone else get on a food kick and just keep rolling with it?).
Links to a few go-to products and some recipes are included, for what it’s worth 🙂
Veg plates + bowls
California plate: Sourdough with butter, avocado, olive oil, s+p; arugula salad with olive oil, balsamic, honey, lemon, s+p; mineral water or warm water with lemon.
Cozy seasonal bowl: Butternut squash + Brussels sprouts roasted in olive oil + balsamic, rosemary + thyme, s+p—topped with fresh goat cheese + toasted walnuts.
Egg-fried veg: Coconut oil + sesame oil, ginger, carrot + zucchini, egg, tamari, s+p.
Eggs + veg: Pan-cooked eggs in butter or ghee; chard sautéed with olive oil, a small bit of garlic, rosemary + thyme—topped with feta; served with sourdough.
French carrot salad: Homegrown balcony carrots (!!!) for carottes râpées—grated and dressed with olive oil, apple cider vinegar, grainy mustard, lemon, honey, s+p.
Winter nourishment bowl: Roasted broccoli + fennel, quinoa, white beans + chard sautéed in olive oil + garlic, lemon tahini dressing, toasted sunflower seeds + chèvre.
*Here are a few of my eco-conscious kitchen tools.
Snacks + sips
Ginger sage tea: Fresh ginger + dried sage (add dried nettle, rosemary, and/or thyme if desired), generous squeeze of lemon or lime.
Immunity drink (video): Orange + lemon (with a bit the peel), fresh ginger + curcuma, bit of chile or cayenne pepper + garlic (omit if sensitive), cinnamon + clove (ground or the whole spice), sea salt + pepper, honey + apple cider vinegar, filtered water.
Matcha latte: Still devoted to Matchaful. I’ve been adding creatine + collagen to help with my broken wrist—would love to hear your experience with either supplement.
Snacks! Gifted to me by my brother and sister in law—great for a long travel day or an empty kitchen 🙂 LMNT electrolytes, Purely Elizabeth granola, Hu dark chocolate, Traditional Medicinals peppermint tea, Siete grain-free chips, Sugar Plum Bakery tahini cookie + granola bar, Larabar pecan bar, roasted pistachios, and dried apricots.
*More immune support ideas here.
Sweet-ish
Ayurvedic-inspired oats (similar recipe): Cooked in butter + coconut oil, cinnamon + nutmeg, water + almond milk—tahini, toasted walnuts + pears stewed in cloves to top.
Buckwheat Greek yogurt banana bread: I cut the sugar back a bit and added chopped dark chocolate—great served with honey, peanut butter, or toasted walnuts.
Lemon oat rosemary cookies: I subbed whole wheat flour, halved the sugar, and added ~½-1 tsp dried rosemary—turned out super delicious and made great holiday gifts.
What feels good for you to make and eat this winter?
Reach out for personalized holistic health coaching if you’d like to integrate simple, nourishing food into your life in ways that work for your body, schedule, and nervous system in every season—intro calls are free.
Take good care,
S
No Comments