What is it about winter that makes you want to cuddle up in a snuggly, wear pjs all day and eat leftovers straight from storage containers? Maybe it’s the human form of hibernation. What ever can get us through the winter a little faster and a little happier I am all for. Food is one of those things that can help chase away the winter blues. Especially comfort foods. Today I am sharing three easy meals that will warm you up from the inside and heal those winter woes. *Warning: these recipes will make your house smell amazing!
Biscuit Chicken Pot Pie
Ingredients:
1 1/2 cup flour (plus extra for dusting)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 1/2 tablespoons cold butter, cut into small chunks
1/2 cup plus 1 tablespoon milk
1 1/2 tsp apple cider vinegar
1 cup cheddar (shredded)
2 Chicken Breast, sliced and grilled
1 cup Mixed Vegetables, (thawed if frozen)
1/3 cup plain Greek Yogurt
2 cups Vegetable or Chicken Stock
1 egg
1/2 tsp Salt
1/4 tsp Turmeric
1/4 tsp Sage
Preheat the oven to 375°F. Sift flour, baking powder, baking soda and salt into a medium bowl. Next add the butter and use your fingers (if you have a pastry cutter you can use that) to work butter into the flour until you have a course meal, with pieces no larger then pea size. Add the vinegar to the milk and allow it to sit for a couple minutes, this will make a quick buttermilk perfect for baking. Stir in most of the buttermilk (reserving about 1 tbsp), and cheese, just until mixed.
Knead dough briefly on a lightly floured surface, just until it holds together, set aside. Whisk together yogurt, stock, egg, salt and spices until smooth. Fold in chicken and vegetables. Add the chicken mixture to a ceramic or glass pie dish. Top with dough mixture. Smooth out the dough to cover most of the chicken mixture. Brush the top with remaining buttermilk. Bake for 20-30 minutes. Once the top is golden and a little crispy it’s done! Serve warm.
Easy as 123 Vegetarian Chili
Ingredients:
1 cup dry Lentils
1 small can While Beans
2 fresh Tomatoes, chopped
2 fresh Green Onions, diced
2 Shallots, diced
1 tbsp Coconut Oil
1 (28 oz) jar to Tomato Purée (crushed tomatoes or sauce will work)
1 tsp Salt
1 tsp Cumin
1/4 tsp Chili Powder
1/4 tsp Turmeric
1/8 tsp Cinnamon
8 cups Water
Rinse lentils well. Drain and rinse white beans. In a small sauté pan over medium heat sauté the white beans, onions, shallots and oil for about 4-5 minutes. Add all of the remaining ingredient and the sauté mixture to a large stockpot or crockpot. If using the crockpot on high the chili should be done in about 3-4 hours (5-8 hrs on low). Check to make sure the lentils are soft and cooked through. If using a stockpot cook over medium-low heat about 1-2 hours. Check and stir the chili ever 20 minutes or so. Serve warm with cheese, Greek yogurt and avocado if desired.
Baked Apple-Pear Crisp
Ingredients:
3 Apples
3 Pears
3 tbsp Honey
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 tsp pure Vanilla
1-2 tsp Lemon juice
½ cup Water
Topping:
¾ cup Oats
1/3 cup Coconut Flour (any flour will work)
3 tbsp organic Brown Sugar
Pinch Salt
½ cup Coconut Butter or Oil (melted)
Peel and slice the apples and pears (I like to leave some of the apple skin on). In a large bowl stir together fruit, honey, cinnamon, nutmeg, vanilla, lemon juice and water. Add to a 9” glass baking dish or pie pan. Mix together topping ingredients in a small bowl until well combined. Gently spoon/ sprinkle topping over fruit mixture (kids love this part). Bake for 30-40 minutes at 375 degrees F. Serve warm!! Top with vanilla Greek yogurt if desired. Healthy, warm and comforting!
