Comforting and Healthy Winter Recipes

Our first dish we want to share is just as warming as it is nourishing: Masala French Toast. Infused with the earthy aromas of turmeric, cumin, and fresh cilantro, this recipe wraps you in the cozy embrace of spices, making it the perfect start to a chilly day. Not only does this dish satisfy your craving for healthy winter meals, but it also delivers a wholesome punch of flavor and nutrition.

The magic begins with Plantiful Kitchen’s everything bagel blend bread—a good gluten-free bread choice that’s fiber- and protein-rich, setting the tone for a gut-friendly and energized morning. Then there’s turmeric, known for its potent anti-inflammatory properties, which works harmoniously with cumin which aids digestion and boosts immunity, and then cilantro, packed with antioxidants and vitamins. There’s a lot to recommend this deliciously spicy breakfast.

So whether you’re exploring healthy breakfast recipes or seeking anti-inflammatory breakfast recipes to start your day right, this Masala French Toast is sure to become a winter favorite with its vibrant flavors and warm spices.

Ingredients (Serves 4):

• 1 Plantiful Kitchen Gluten-Free Everything Bagel Blend Loaf

• 2 Eggs

• 2 Tbsp Red Onion, finely chopped

• 1 Tsp Chili (red or green), deseeded and finely chopped

• 1/4 Tsp Turmeric

• 1/8 Tsp Cumin

• Salt to taste

• 1/3 Cup Almond Milk or Water

• 1 Tbsp Cilantro, finely chopped (plus extra for garnish)

• EVOO

Optional: Coriander Chutney

• 40g Cilantro, leaves and stems 

• 10g Mint Leaves

• 1 Green Chili, deseeded and roughly chopped 

• 10g Ginger, peeled and chopped 

• 2 Green Onions, trimmed and roughly chopped

• ½ Lime, juiced

• 10g Coconut Sugar

• 3 Tbsp Water

Directions:

1. Make the chutney: add all the chutney ingredients into a food processor and chop until combined and smooth. Add salt and pepper to taste. Set aside.

2. In a large bowl whisk the red onion, chili, turmeric, cumin, salt, cilantro, and milk. 

3. Add the eggs to the mixture and whisk for about a minute until everything is combined.

4. Cut the bread into slices. Depending on how thick each one is, you can cover around 6-8 individual slices with your mixture.

5. Heat a large skillet over medium heat with a drizzle of olive oil. Take your bread slices and dip each side in the egg mixture. Carefully place in the skillet, and spoon some of the egg mixture over the top for extra flavor. 

6. Cook the bread on each side for about a minute, or until the toast is golden brown.

7. Garnish the toast with the chutney and some cilantro. Enjoy!

Next we have a Goat Cheese Sandwich with Roasted Vegetables—a warm, satisfying dish that proves you don’t have to sacrifice health for comfort. Perfect for those seeking winter recipes for a healthy lunch that will fuel the rest of your day. By focusing on roasted vegetables instead of heavy meats, you’ll enjoy a lighter, energizing midday meal that won’t weigh you down.

This recipe combines the smoky, rich flavors of roasted eggplant and zucchini with the creamy tang of goat cheese and the peppery bite of fresh arugula, all nestled within a soft and chewy bagel. And for a better bagel that’s gluten-free, we are using Plantiful Kitchen’s delicious bagels, made with nutrient-dense cassava, almond, and coconut flours. And the nourishment doesn’t end there! Eggplant is packed with antioxidants, zucchini offers hydration and vitamins, goat cheese provides a boost of protein and gut-friendly probiotics, and arugula delivers a dose of calcium and folate. Together, they create a hearty vegetable sandwich that you’re going to love.

So if you’re looking for winter vegetarian recipes for a delicious lunch, this hot and wholesome dish will keep you cozy while fueling your body with everything it needs to take on the rest of your day.

Ingredients (Serves 4): 

• 4 Plantiful Kitchen Gluten-Free Bagels, cut in half

• 2 Eggplants, peeled and sliced

• 1 Red Bell Pepper

• 1 Onion

• ½ Tsp Salt

• ½ Tsp Smoked Paprika

• ½ Tsp Garlic Powder

• 2 Tbsp EVOO

• 4 Ounces Goat Cheese

• 4 Tbsp Pesto (can use red chili pesto or sun-dried tomato pesto)

• 2 Cups Arugula

Directions:

1. Preheat the oven to 400°F.

2. Prepare the veggies: Slice the eggplants and zucchini into roughly 1 inch slices, then cut each slice in half. To help the oil penetrate easier, peel your eggplant in strips. Then cut the bell pepper into strips and onion into wedges.

3. Spread the vegetables on a baking tray and sprinkle all over with the olive oil. Season with salt, paprika and garlic powder. Toss the vegetables to coat them evenly. Roast in the preheated oven for 40 minutes, flipping halfway through.

4. Assemble the sandwich: Slice each bagel in half. Spread the goat cheese on the top half and the chili pesto on the bottom half. Pile the roasted vegetables on top of the pesto, followed by the arugula. Bring your halves together and enjoy this filling treat.

Healthy Winter Salad

For a healthy salad recipe that doubles as a meal or side dish, this winter salad is a must-try. This vibrant recipe includes ingredients like tender spinach, sweet persimmons, roasted delicata squash, and crisp fennel, creating a gorgeous blend of flavors and textures. Like the recipes above, it is packed with vitamins and antioxidants. It will help support your immunity, aid digestion, and even support skin health!

But the real star of the dish? The homemade gluten-free croutons made from Plantiful Kitchen’s cinnamon bread with walnuts. These toasty bites of indulgence add just the right amount of sweetness and crunch to your salad while remaining entirely gluten-free. They’re proof that wholesome and decadent can coexist beautifully.

Ingredients (Serves 2-3):

For the Croutons

• 1 loaf of Plantiful Kitchen Cinnamon Bread with Walnuts

• 2 Tbsp Butter

• 1 Tbsp Maple Syrup

For the Salad

• 4-5 Cups of Baby Spinach

• 1 Delicata Squash, cut into small chunks

• Half a Bulb of Fennel, thinly sliced

• 1 Persimmon, diced

• Toasted Pecans

For the Vinaigrette

• ½ Tsp Maple Syrup

• 2 Tbsp Extra Virgin Olive Oil

• 1 Tsp Dijon Mustard

• 1 Tbsp Balsamic Vinegar

• 1 Tbsp Water

• 1/4 Tsp Salt

 Directions:

1. Preheat the oven to 375°F on the convection setting. Place the squash on a lined baking tray in a single layer. Drizzle with olive oil and sprinkle with some salt and black pepper. Roast squash for 20 minutes. You can also use an air fryer at 390°F for 13-15 minutes.

2. Make your croutons: Cut the cinnamon bread into ½ inch cubes. Melt the butter and then mix with the bread and 1 tablespoon of the maple syrup. Bake at 300°F convection setting for 1 hour or until very dry and crispy, but not burnt (lower oven temp if needed). Note: this makes a large batch of croutons, so you can opt to halve the recipe, or you can store extra croutons in an airtight container for up to seven days.

3. Make the Vinaigrette: Mix the maple syrup, olive oil, balsamic, mustard, salt, and water until smooth.

4. Place all the salad ingredients in a large bowl and toss with the dressing. Top with your homemade croutons and enjoy!

Butternut Squash Soup

Last, let’s take a look at a healthy soup recipe: a comforting, steaming bowl of butternut squash soup with red curry paste. Rich in vitamins A and C, the ingredients in this soup work together to boost your immunity, fight inflammation, and keep you feeling satisfied and cozy. You’ll find yourself embraced in the creamy sweetness of butternut squash with the warming spice of red curry paste and the hearty, nutrient-packed goodness of sweet potatoes.

Of course, no bowl of soup is complete without the perfect accompaniment, and that’s where Plantiful Kitchen’s low-carb, gluten-free dinner rolls come in. Light, fluffy, and delicious, these rolls are a must-have for dipping and scooping up every last drop of this flavorful soup. Conveniently available to order online, they make a delightful addition to your meal.

If you’re in the market for healthy winter dinner recipes, this dish is a winner, and we hope you enjoy every spoonful!

Ingredients:

• 1 Pack of Plantiful Kitchen Dinner Rolls

• 1 Medium Butternut Squash, cut into chunks

• One Yellow Onion, diced

• 1 Apple, cored and sliced

• 2 Tbsp Red Curry Paste (I like Thai Kitchen)

• 1.5 Inch Piece Ginger, grated

• 1 Medium Sweet Potato

• 2 Carrots, sliced

• 4 Cups Vegetable Broth

• 1 Can Coconut Milk

• 1 Kaffir or Regular Lime

• 2 Tbsp Coconut Oil

• Salt to Taste

Directions:

1. In a large pot or dutch oven, heat your coconut oil on medium heat. Add the onion, ginger, and carrots and cook until softened (5-7 minutes).

2. Add the curry paste and cook until nice and fragrant (about 2-3 minutes). Then add the squash, sweet potato, and apple slices and stir until evenly coated. Cook for a few minutes to get all the flavors combined.

3. Stir in the vegetable broth and enough water to just cover the vegetables. Sprinkle about 1 tsp of salt  into the liquid and bring to a boil. Turn down to a simmer and cook for 12-15 minutes.

4. While the soup simmers, toast the dinner rolls on the skillet or in a toaster oven for added texture and flavor. Remember, like all our bread items these rolls take longer to toast than traditional grain rolls, so you might need to add extra time to get color on them.

5. Put the coconut milk and lime in the pot and blend until super smooth with an immersion blender (you can also use a blender, mixing in two batches with half the lime and coconut milk in each).

6. Sprinkle more salt and/or lime to taste. Serve with a toasted dinner roll!

Makes a lot of soup for a big family or a big pot so you can enjoy leftovers over the next few days.

We hope you enjoy these recipes, letting them warm your belly and nourish your body. Remember, comforting—yet still healthy—winter meals exist out there!  You can enjoy hearty and satisfying without compromising on your health goals.

Need inspiration for other warm meals? Check out these recipes:

• A Hormone Balancing Recipe: Turkish Eggs with Gluten-Free Bread

• Vegan Broccoli Cheddar Soup with Low Carb Croutons

• Gluten Free Avocado Toast with Roasted Mushrooms