During the winter months it’s typical for us to crave warm
and comforting foods like hearty stews, rich and heavy sauces or decadent
drinks from our local coffee shop. Sadly
so many of the ingredients we use are not great for our health or our waist
lines.
Try these delicious alternatives to standard comfort fare:
§ If making a soup or stew, sub store- bought
vegetable broth for homemade broth or water
and seasonings. Store-bought broths most
often contain high amounts of sodium, preservatives and MSG.
§ Forget high-fat cuts of meat, try legumes like chickpeas and lentils with brown rice
as an excellent source of protein and fibre.
§ Rich sauces are loaded with fat and calories,
switch up your oils and go for extra virgin olive oil, s esame oil or walnut
oil and mixed with fresh or ground herbs and spices.
§ Many of the festive drinks found at our fav
coffee shops are loaded with sugar, fat and way too many calories. Loose leaf tea shops are
increasingly popular and have a wide variety of flavours. Check out these options as they often have sweet, dessert-like teas and many of the
ingredients often have healing properties.
§ Thick, warm bread is delicious but can be
refined and full of hidden sugars and preservatives. Stick with whole
grains such as spelt, kamut or rye bread and slather coconut oil on top
instead of butter or margarine for some healthy, heart-friendly fats.
Of course, a little bit of indulgence is ok but limit
yourself to the amount of sugary treats and fatty foods you consume and your
bod will thank you!
Comfort food makeover recipe below: YUM
Butternut Squash and Lentil Stew
1.5 c. of sprouted green lentils
2 c. of vegetable stock
1 can of coconut milk
1 tsp of coconut oil
3 medium carrots
2 celery stalks
1 medium butternut squash
1 large white onion
2 red bell peppers
1 garlic clove
1 tsp sea salt
Big pinch of red chili flakes
¼ tsp turmeric powder
¼ tsp of garam masala
¼ tsp of coriander
1 bay leaf
How to make:
1.
Preheat oven to 400F
2.
Cover lentils with water and let soak for at
least 20 minutes.
3.
Cut butternut squash in half. Put an inch of
water into a large baking dish and add squash, cut side down. Put squash into
oven for 35 minutes.
4.
Chop carrots, onion and celery into little
pieces (about 1 cm thick)
5.
Add oil to large pot and melt over medium heat,
add carrots, onion and celery
6.
Chop bell peppers into medium sized pieces and
add to pot.
7.
chop garlic into small pieces and add to pot
8.
add sea salt and all spices, stir for 1-2
minutes
Recipe by: Annaliisa Kapp
Annaliisa is a Registered Holistic Nutritionist at Two Girls Cooking.
Post by: Danielle Felip
Danielle (Dani) Felip is a Certified Personal Trainer and studying Applied Holistic Nutrition at the Institute of Holistic Nutrition in Toronto, Canada. She changed her life by changing her diet and lifestyle to a whole-foods, plant-based diet and aims to educate and inspire others to empower themselves to make conscious choices with what they eat and how they live.