Healthy Comfort Food Recipes

When the weather takes a turn for the worse, my body craves a giant bowl of something warm, and hearty.

Comfort food.

The definition of comfort food is, “food that is satisfying because it is prepared in a simple or traditional way and reminds you of home, family, or friends”.

And during the cold winter months, I crave a lot of that! Dishes, like vegetable soups, mashed potatoes, and various types of bread yumminess.

As delish as these foods are, they may not be the healthiest. But it is possible to find a recipe that gives you that cozy feeling and is loaded with the nutrients your body needs.

So let’s put a new spin on comfort food. – Feeling cozy, satisfied and nourished. Tweet it!

This week I’ve got you covered with three dishes. Something for Breakfast, lunch and dinner. My fave way to prepare avocado toast, dressed up cauliflower soup and roasted sweet potato mash.

3 New Healthy Comfort Food Recipes

Ingredients

• 2 tablespoons white wine vinegar
• 2 eggs
• 2 slices whole grain rye bread
• 1 avocado
• olive oil
• sea salt and freshly ground pepper
• pinch red chili flakes (optional)

Directions

Heat a  over medium heat. To poach the eggs, use a medium saute pan over medium-high heat. Add 2-3 cups of water, 1 teaspoon of salt and the vinegar. Bring to a simmer.

Crack each egg into its own ramekin or small bowl. With a spoon, stir around the perimeter of the pan. Carefully add each egg into the center of the pan. Poach until the eggs are set- about 3 minutes. Remove each the eggs using a slotted spoon.

While the eggs are cooking, toast the bread and smash 1/2 avocado on each piece of toast- seasoning with salt and pepper.  Top with the poached egg. Drizzle with olive oil and top with chili flakes.

Serves 2

Ingredients:

• 2 tablespoons unrefined coconut oil
• 1 head cauliflower
• 1 medium onion, chopped
• 2 cloves of garlic, minced
•  sea salt and freshly ground black pepper
• 1 lemon (zest)
• 2 tbs toasted pine nuts
• olive oil

Directions

Remove the leaves from the cauliflower, roughly chop, and set aside.

Heat the coconut oil in a large pot over medium heat. Add the onion and garlic. Cook until soft- aprox 5 minutes.

Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower falls apart-15 -20 minutes.

Remove from heat. Using an immersion blender, puree the soup.

Season with salt an pepper.

To serve:

Top each bowl with a sprinkling of pine nuts & lemon zest, and a drizzle of olive oil.

Serves 4-6

Ingredients

• 4 sweet potatoes
• 1 head of garlic
• 2 tbsp butter (or coconut oil)
• sea salt and freshly ground pepper
• 2 sprigs  fresh thyme
• olive oil

Directions

Preheat the oven to 200C/400F.

Pierce each sweet potato several times with a fork. Place the sweet potatoes on a baking sheet lined with parchment paper.

Trim the top off the head of garlic- just enough to expose the tops of the garlic cloves. Drizzle with olive oil. Wrap in foil.

Add the garlic to same tray as sweet potatoes. Bake for 35-40 min. (NB: Check the garlic at 35 min. The garlic is ready when the cloves are completely soft when pierced with a knife). Remove the garlic from the oven cooked through.

Bake the sweet potatoes for an additional 10 min.

In a large bowl, squeeze out the garlic and sweet potatoes. Mash everything together.  Add the butter (or coconut oil), season with salt and pepper and add the thyme- Remove the leaves by holding each sprig of thyme at its top, sliding your fingers down to the bottom. Mix until combined.

Serves 4

Give these recipes a try this week.. and tag me in your pics.

And in the comments below, please share your thoughts on the recipes.

Warmly,

Ana