Nutrition & Recipes

7 Clean-Eating Recipes Perfect for Winter

7 Clean-Eating Recipes Perfect for Winter
Winter is a time when indulgent foods are really desirable. Think about it—it’s cold outside, it gets darker earlier, and you’re always bundled up in a coat or a blanket. The last thing you want to do is drink a frozen smoothie or eat a cold salad, right? It’s easy to get in the habit of eating a little on the unhealthy side during the winter months. Pancakes, waffles, muffins, pasta, stews, pizza, desserts … all the warm, comforting things are craved when it’s cold. Instead of abandoning healthy food altogether during the winter, you just need some clean-eating recipes!

Next time you’re looking for something comforting and healthy, give these recipes a try.

1. Caramelized Banana Oatmeal

This bowl of oatmeal is warm, comforting, but only filled with good-for-you ingredients. It has a caramelized flavor from the banana and the cinnamon makes it feel like a dessert. It’s very filling with the fiber from the oats and the nutrient-dense almond butter. This is the perfect way to start the day on a cold winter morning.


  • 1/2 cup gluten-free rolled oats
  • 1 cup almond milk
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon coconut oil
  • 1/2 banana, sliced lengthwise
  • 1 tablespoon hemp seeds
  • 1 tablespoon almond butter

Add the rolled oats and almond milk to a small saucepan. Bring the mixture to a boil and reduce to a simmer and cook for about 5 minutes until most of the liquid is absorbed. Make sure to stir occasionally to prevent clumping.

While the oats are cooking, in another small pan heat the coconut oil. Sprinkle the cinnamon on the banana and cook cut-side down in the pan until the banana begins to brown and caramelize—about one or two minutes.

Add your cooked oats to a small bowl, add the banana, and top with the hemp seeds and almond butter. Sprinkle with additional cinnamon if desired. Enjoy!

Serves 1

2. Baked Eggs with Spinach

Since a frozen smoothie or bowl of fresh fruit isn’t what you crave in the cold weather, try these baked eggs with spinach for breakfast instead. It’s a simple recipe and you can get some greens in! This is an awesome recipe to prep ahead of time so breakfast can be quick and easy. No need to drive through fast food!


  • 2 tablespoons coconut oil
  • 2 cups spinach
  • 1 scallion, chopped
  • 6 eggs, whisked
  • 4 garlic cloves, minced
  • 1 teaspoon Himalayan pink salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper

Preheat your oven to 350 degrees F.

Rub a muffin tin with coconut oil to prevent egg muffins from sticking.

Evenly spread spinach and scallions into six muffin tin holes. In a separate bowl, mix the eggs, garlic, salt, oregano, and pepper. Add the egg mixture to each muffin tin. Bake for about 10 minutes. Turn off the oven, then let sit in the oven for about five minutes until eggs are cooked through.

Serve over a bed of mixed lettuce for even more greens! You can also drizzle with hot sauce for extra flavor.

Serves 6

3. Chopped Kale Crunch Salad

Salads are not the first thing that comes to mind when you’re thinking of a comforting winter recipe. But this isn’t like any other normal salad. It has roasted sweet potato and a sweet tahini dressing. This isn’t your cold iceberg flavorless salad. It’s crunchy, creamy, sweet, filling, and the most satisfying salad you’ll have. It’s the best salad to eat this winter!


  • 2 sweet potatoes, diced
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon Himalayan pink salt
  • 1/2 teaspoon onion granules
  • 1/2 teaspoon garlic granules
  • 1/4 teaspoon black pepper
  • 8 cups shredded kale (about 1 large bunch of curly kale, stems removed and chopped)
  • 1/2 cup shredded red cabbage
  • Juice of 1 lemon
  • 1 tablespoon extra virgin olive oil
  • 1 cup broccoli slaw
  • 1/2 cup shredded carrots
  • 1, 15 oz. can garbanzo beans, drained and rinsed
  • 1/4 red onion, finely diced
  • 1/3 cup dried cranberries
  • 1/4cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tablespoons sesame seeds

  • 1/4 cup tahini
  • 3 tablespoons water
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoons maple syrup
  • Juice of 1 lemon
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon Himalayan pink salt
  • 1/4teaspoon onion granules

Preheat your oven to 425 degrees F. On a large baking sheet, add diced sweet potatoes with coconut oil, salt, onion granules, garlic granules, and pepper and mix well so all the potatoes are coated. Bake in the oven for 25-30 minutes until the potatoes start to brown and crisp on the edges. You want them nice and crispy so they hold up in the salad.

As the potatoes cook, prepare the salad. Start by adding the kale and cabbage to a large bowl. Next, add in the juice of one lemon and one tablespoon of olive oil and massage the kale mixture with your hands until all the lettuce is coated. Add in the remaining ingredients and toss to combine. When the potatoes are finished cooking, let them cool before adding to the salad.

Lastly, make the dressing by whisking together all the ingredients.

If you are prepping this recipe ahead, portion the salad into individual containers and package the dressing separately.

4. Healing Vegetable Soup

There is nothing better than a warm bowl of soup in the winter. But even soup can be secretly unhealthy. Think broccoli cheddar soup or loaded baked potato soup. Although comforting, it’s very heavy and often full of dairy like heavy cream. This healing vegetable soup is hearty and filling but not in a way that will fill you out! It’s loaded with vegetables and flavor. You’ll love this clean-eating soup recipe.


  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 2 parsnips, chopped into 1-inch pieces
  • 4 carrots, chopped into 1-inch pieces
  • 1 sweet potato, chopped into 1-inch pieces
  • 1 teaspoon fresh thyme, de-stemmed and chopped
  • 1 teaspoon fresh rosemary, de-stemmed and chopped
  • 8 cups chicken bone broth (or vegetable broth)
  • 1 tablespoon raw apple cider vinegar
  • 2 bay leaves
  • 1 teaspoon dried parsley flakes
  • 1 bunch swiss chard, de-stemmed and chopped
  • Juice of 1 lemon (or 2 tablespoons)

Start with coconut oil in a large pot on medium heat.

Add the chopped onions and salt and cook for about 10 minutes until onions are translucent.

Next add in the garlic, parsnips, carrots, sweet potato, thyme, and rosemary and cook until vegetables begin to brown on the sides.

Add in the broth, apple cider vinegar, bay leaves, and parsley flakes. Bring soup to boil, then reduce heat, and simmer for approximately 25-30 minutes.

At the end of cooking, add in the Swiss chard and lemon juice.

Leave the pot on the stove with the lid on for about 10 minutes to let the Swiss chard wilt down and the flavors marry together.

5. Asian Noodles & Veggies

A bowl of noodles is always a good idea when it’s cold outside. But let’s make it healthier. These Asian noodles and veggies have simple ingredients and lots of flavors. It’s a bowl of noodles that you can feel good about eating this winter!


  • 4 oz. brown rice fettuccine noodles
  • 1 teaspoon coconut oil
  • 3 tablespoons coconut aminos
  • 1 teaspoon maple syrup
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • 1/4 cup water
  • 1/2 onion, sliced
  • 1/2 red bell pepper, sliced
  • 1/3 cup shelled edamame
  • 2 tablespoons chopped peanuts
  • 1/4 cup fresh cilantro, chopped

Cook your pasta according to package directions—being sure not to overcook.

When the pasta is cooking, add the sliced onion and red bell pepper to a pan with coconut oil. Sauté the veggies for about five minutes until they begin to soften and brown a bit. Next, add your coconut aminos, maple syrup, lime juice, garlic, and water to the pan. Lastly, add in the edamame.

Pour the sauce/veggie mixture over the cooked noodles and toss to combine. Divide the noodles into bowls and top with peanuts and cilantro. Yum!

Serves 2

6. Indian-Spiced Lentils

A big bowl of lentils and rice might be one of the most comforting dishes. Especially with all the Indian spices like turmeric and ginger! It’s so satisfying and full of fiber, so it’s also filling. It will make you want to cozy up by the fire with a good book or a good movie and enjoy yourself. Indian-Spiced Lentils is the perfect clean-eating recipe for winter!



  • 2 tablespoons coconut oil
  • 6 cloves garlic, minced
  • 1 1/2-inch piece of ginger, peeled and grated
  • 1/4 cup unsalted almond butter
  • 1, 28-ounce can of crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground cumin
  • 2 teaspoons Himalayan pink salt
  • 1 teaspoon black pepper
  • 1 1/2 cups dry green lentils
  • 2 cups vegetable broth
  • 1, 15-ounce can full-fat coconut milk
  • 1/2 cup chopped cilantro

  • 1 1/2 cups basmati rice (white or brown)
  • 3 cups vegetable broth
  • 1 teaspoon Himalayan pink salt

In a medium pot, add the rice, vegetable broth, and salt. Bring to a boil then reduce to a simmer and let simmer for 15-20 minutes until the liquid is absorbed (or according to the package directions). Turn off the heat and let sit while you finish the rest of the recipe.

In a large pot, add in the coconut oil over medium heat. Add in the garlic and ginger and let sauté for two minutes until fragrant. Mix in the almond butter and tomato paste. Next, add in the crushed tomatoes and spices. Lastly, add in the lentils and vegetable broth.

Bring the mixture to a boil, reduce heat to a low, cover and let simmer for 35 minutes. Once the lentils are soft, stir in the coconut milk.

Serve half cup rice with one cup of the lentil mixture. Top with a generous amount of freshly chopped cilantro.

Serves 6

7. Roasted Vegetables with Orange & Cranberry

It can be hard to get vegetables into your diet during the winter. It’s easier to eat lots of carbohydrates like rice and pasta when it’s cold out. This recipe will satisfy your taste buds and your daily veggie requirements. It’s a must-have, clean-eating recipe for winter.


  • 1 sweet potato, peeled and cut into 1-inch cubes
  • 1 bulb fennel, core removed and sliced
  • 1 1/2 cups brussels sprouts, halved
  • 1/2 cup frozen cranberries
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon Himalayan pink salt
  • 1 tablespoon orange juice
  • 1 1/2 teaspoon fresh thyme
  • 1 teaspoon maple syrup
  • 1/2 teaspoon crushed red pepper flakes

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Arrange your sweet potato, fennel, Brussels sprouts and cranberries on the baking sheet. Drizzle with oil and season with salt. Mix well until everything is coated.

Bake the vegetables in the oven for 30 to 35 minutes or until they soften and brown.

In a small mixing bowl combine the orange juice, thyme, and maple syrup. Drizzle over top of the roasted veggies when you remove them from the oven. Sprinkle with the crushed red pepper. Enjoy!

Serves 4

With all these clean eating recipes, you can eat healthy this winter and enjoy eating too! Give the recipes a try, and you’ll be surprised at how much you enjoy clean-eating recipes.

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