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Warm Winter Recipes

The official start to winter is right around the corner! And while for many of us, we might not associate the cold winter months with fresh fruits and veggies, but there are still some amazing seasonal flavors that you can enjoy all winter long! These can include apple, orange, cranberry, pomegranate, squash, maple, cinnamon, and cruciferous and root vegetables (like Brussels sprouts and potatoes). This time of year is also perfect for warmer, more comforting soups and stews. To help you get through the long, cold months of winter, I've shared a few of my seasonal favorite recipes!

Cran-Apple Baked Oatmeal


  • 2 cups old fashioned oats

  • 3/4 cup milk

  • 1 cup unsweetened applesauce

  • 1/4 cup chopped pecans (optional)

  • 2 eggs

  • 1/4 cup maple syrup

  • 2 teaspoons vanilla extract

  • 2 teaspoons cinnamon

  • ½ teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 medium apple, chopped

  • 1C fresh or frozen cranberries


  1. Preheat the oven to 350°F

  2. Add all ingredients to a large bowl. Mix well.

  3. Lightly grease a baking dish and spread the oat mixture in it.

  4. Bake until set and golden on top, about 30-35 minutes (if you like a little extra crunch, turn the broiler on for ~5 minutes at the end).

  5. Let cool before serving or refrigerate for up to 5 days.

Cranberry Orange Muffins


  • 2 cups white whole wheat flour

  • 1 t baking powder

  • ¾ t baking soda

  • ¼ t salt

  • 2 T orange zest (about 2 large)

  • 1T unsalted butter or coconut oil, melted and cooled slightly

  • 2 large eggs

  • 2 t vanilla extract

  • 3/4C honey

  • ½ cup plain Greek yogurt

  • ¼ cup orange juice (about 1 large)

  • ½ cup milk

  • 1 ½ cups fresh or frozen cranberries, chopped


  1. Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. In a separate bowl, whisk together the butter, eggs, vanilla extract, honey, and Greek yogurt, mixing until no large lumps remain. Stir in the orange juice.

  3. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. Gently fold in the cranberries.

  4. Divide the batter between the prepared muffin cups. Bake at 350°F for 19-22 minutes or until the tops are firm to the touch and a toothpick inserted into the center comes out clean. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.

Recipe Inspired By Amy's Healthy Baking

Sweet Potato Sausage Breakfast Casserole


  • 4T olive oil

  • 1 lb sweet potatoes, peeled and cut into 1/2” cubes

  • 1/2 cup onion, diced

  • 4 cloves garlic, minced

  • 1/2 cup diced red bell peppers

  • 1 lb ground breakfast sausage (turkey, pork, or meatless)

  • 2 cups kale or spinach leaves, chopped

  • 12 large eggs

  • 1/2 cup milk (of your choice)

  • salt and black pepper to taste


  1. Preheat oven to 400F with a baking sheet in it. Lightly grease a separate 9×13 baking dish and set aside.

  2. In a large bowl, combine sweet potatoes with 2T olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; toss to coat well. Bake in a single, even layer on the preheated baking sheet for 20 minutes (until soft).

  3. Meanwhile, heat remaining 2T olive oil on a large skillet over medium high heat. Add onions and garlic and stir 2-3 minutes or until translucent. Add peppers and stir for 1 more minute. Transfer mixture to the prepared 9×13 baking dish.

  4. In the same skillet over medium high heat, cook and break apart sausage with spatula until cooked through. Drain excess grease and add to baking dish with veggie mixture. Add roasted sweet potatoes, chopped kale, 1 tsp salt, and 1/4 tsp round black pepper to the mixture in baking dish. Gently toss to combine all ingredients well.

  5. In a bowl, whisk together the eggs and 1/2 cup of milk until well combined. Pour evenly over the sausage/potato mixture in baking dish. Bake uncovered about 25-30 minutes or until eggs are set in center.

Recipe inspired by Chew Out Loud

Pomegranate and Quinoa Salad



  • 1 cup quinoa (dry)

  • 2 cups vegetable broth, chicken stock, or bone broth

  • 2 cups leafy salad greens (ex. baby spinach/kale mix, spring mix, green leaf, etc.) chopped

  • 1 15oz can of chickpeas (or your favorite legume), drained and rinsed

  • 1 cup pomegranate seeds

  • ½ cup feta or goat cheese, crumbled

  • 1 large shallot, sliced


  • ½ cup olive oil

  • 2 T apple cider vinegar

  • 1 t dijon mustard

  • ¼ t salt

  • ¼ t black pepper


  1. To cook the quinoa, combine the quinoa and broth in a small saucepan. Bring it to a boil, reduce heat to low and cover the pan. Let is simmer until all of the broth has been absorbed (15-20 minutes). Turn off the heat and let it sit for 5 minutes. Fluff the quinoa with a fork. Set it aside to cool.

  2. In a large bowl, combine the quinoa, greens, chickpeas, pomegranate seeds, cheese and shallots.

  3. In a small bowl, combine the olive oil, apple cider vinegar, dijon mustard, salt and pepper. Whisk together well. Pour the dressing over the salad and mix together well.

Recipe inspired by Another Tablespoon

Chicken and Pear Salad Wraps


  • 3 cups cooked chicken, cubed or shredded (great use for leftovers or a rotisserie)

  • 1 medium pear, diced

  • ½ cup walnuts, chopped

  • ⅓ cup dried cranberries

  • 2 stalks celery, diced

  • 3/4 cup plain Greek yogurt

  • 1 tbsp lemon juice

  • ½ tsp salt

  • ¼ tsp black pepper

  • green leaf lettuce

  • 4 large multigrain tortillas


  1. Combine the shredded chicken, pear, walnuts, dried cranberries, and celery in a large bowl.

  2. In a separate small bowl, Greek yogurt, lemon juice, salt and pepper. Whisk to combine. Pour dressing into the chicken mixture and fold until evenly combined.

  3. Place lettuce on top of a tortilla and add a scoop of chicken salad on top. Roll the tortilla up and cut in half. Enjoy!

Turkey Meatball, Spinach, & Tortellini Soup


For the Meatballs (or use frozen turkey meatballs):

  • 10 oz 93% ground turkey

  • 2 T seasoned whole wheat breadcrumbs

  • 2 T grated Parmesan cheese

  • 2 T parsley, finely chopped

  • 1 large egg

  • 1 clove garlic, minced

  • 1/8 t salt

For the soup:

  • 1/2 tbsp unsalted butter

  • 2 stalks of celery, chopped

  • 1 small onion, chopped

  • 1 large carrot, peeled and chopped

  • 2 cloves garlic, minced

  • 4 14.5 oz cans chicken broth

  • 9 oz fresh or dried spinach & cheese tortellini

  • 3 cups baby spinach

  • Parmesan cheese (for topping)

  • ground black pepper, to taste


  1. If making the meatballs, combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and Parmesan cheese. Gently mix all the ingredients well until everything is combined and form into small meatballs.

  2. In a large nonstick pot or Dutch oven, melt the butter over medium-low heat. Add the celery, onion, carrot & garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

  3. Add the chicken broth and increase the heat to medium-high and bring to a boil. When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.

  4. Add the tortellini and simmer until cooked according to package directions, about 7 minutes.

  5. Once cooked, add the baby spinach. Stir to combine and serve topped with Parmesan cheese

Recipe inspired by Skinnytaste

Slow Cooker Carnita Bowls


  • 2# boneless pork shoulder

  • 1 jalapeno (seeded for less spice)

  • 1 orange, cut in half

  • 1 onion, chopped

  • 4 cloves of garlic. minced

  • salt and pepper to taste

  • 2 teaspoons dried oregano

  • 1 teaspoon ground cumin

  • 1 tablespoon olive oil

Optional toppings for the bowls:

  • cilantro lime brown or white rice

  • fresh salsa or pico de gallo

  • red onion, diced

  • shredded cheddar cheese

  • avocado or guacamole

  • sour cream or plain Greek yogurt


  1. Make the spice rub by combining salt, pepper, oregano, and cumin. Rub the pork with the olive oil, then a spice mix. Put the pork in the slow cooker with the onion, jalapeno, and orange.

  2. Cover and cook on high for 4 hours or low for 8-10 hours.

  3. Shred the pork and it into the liquid.

  4. Assemble your bowl with desired toppings and enjoy!

Balsamic Roasted Brussels Sprouts


  • 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core

  • 1/4 cup olive oil

  • 1T balsamic vinegar

  • salt and pepper to taste

  • optional: 4oz bacon, pancetta, etc. cut into small cubes


  1. Preheat the oven to 400F.

  2. In a large bowl, place the cut Brussels sprouts, bacon (if using), olive oil, 1 1/2t salt, and 1/2t pepper. Toss to combine.

  3. Spread out in a single layer on a baking sheet. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the bacon is cooked (toss once during roasting to brown evenly).

  4. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again.

Chocolate Cherry Recovery Smoothie


  • 1 cup fresh or frozen cherries

  • 1 banana

  • 1/2 cup vanilla greek yogurt

  • 1 teaspoon ground flax seeds

  • 1T Unsweetened Cocoa Powder

  • 1 cup milk (dairy or non-dairy + protein)


  1. Add all ingredients into a blender and blend until smooth

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Kerry Bair, RD, LDN, MPH

The Gymnast RD

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