Warm Up! Hearty Recipes To Combat The Cold


With the cold weather now upon us, chilled smoothies and crisp salads are being pushed aside for more hearty, warm meals.

Here are our top five winter warmer recipes. And the best bit? Most can be made in big batches and either frozen or chilled for a few days.


Grass Fed Beef stew


4 tbsp coconut oil, melted

500g grass fed steak, cubed

2 onions, chopped

1 celery, chopped

1 carrot, peeled and chopped

½ swede, peeled and chopped

400ml red wine

1 litre beef stock

2 tbsp plain flour

2 bay leaves

Salt and pepper

1 cup of peas



  • Heat the oil in a large pan over medium heat. Add the steak until browned.
  • Add the onions, celery, carrot and swede until golden brown. Season with salt and pepper.
  • Add flour and stir. Cook for 1-2 minutes. Add the stock and stir until it thickens.
  • Add the wine and bay leaves and bring to the boil.
  • Reduce the heat and simmer for one hour, with the lid slightly open.
  • Season again and cook for further 20 minutes.
beef image source: www.chowhound.com


Lean Spanish chicken casserole


1 tbsp olive oil

8 chicken thighs

125g chorizo

2 garlic cloves, sliced

1 onion, sliced

200ml water

1 x 400g tin cannellini beans, washed and drained

1 x 400g tin chopped tomatoes

1 sprig thyme



  • Heat the oil in a large pot with lid.
  • Cook the chicken thighs for 5 minutes on each side. Remove from the pot.
  • Slice the chorizo and cook it for a couple of minutes until starting to brown
  • Add the onion and garlic, and cook for 5 minutes.
  • Add the tomatoes and beans, the water and season. Return the meat to the pot and add the thyme.
  • Simmer for 30-35 minutes with lid on until cooked. If it starts to look dry, simply top up with water. Check the chicken is thoroughly cooked through before serving.
chickenc image source: www.knorr.co.uk

High protein steak & oat meatballs


150g of lean minced beef

60g of oats

1 whole egg

4 egg whites

½ diced onion

½ chopped green pepper

2 diced tomatoes

2 teaspoons of mild chilli powder


For tomato sauce:

1 tbsp olive oil

½ courgette, grated

1 garlic clove

½ tbsp tomato puree

Red wine vinegar

400g tin chopped tomatoes



  • Add all of the ingredients into one large mixing bowl
  • Mix it all up with your hands, making sure that all of the ingredients are thoroughly mixed together
  • Once this is done, begin to form small meatballs and place them in a baking tray. Make sure you have sprayed the baking tray with 1 cal extra virgin olive oil spray to stop them from sticking.
  • Heat oven to 220C/200C fan/gas 7 and cook meatballs for 15 minutes until browned.
  • Meanwhile, heat the oil in a large saucepan. Add courgette and garlic and cook for 5 mins until soft.
  • Stir in the tomato puree and vinegar, leave for 1 min then tip in the tomatoes and simmer for 5 mins.
  • Once the meatballs are cooked, add to the sauce. Serve with rice.
  • This recipe is for one serving, but there is no harm in multiplying the ingredients and just storing them in the fridge for a couple of days.
meatballs image source: foodwishes.blogspot.com

Sweet potato pre-workout soup


3 large sweet potatoes, pricked all over

3 large parsnips, peeled and cut lengthways

1 tbsp olive oil

1 litre chicken stock

Salt and pepper

1 tbsp crème fraîche (optional)



  • Prick sweet potatoes with a fork and preheat oven to 190°C /Gas 6.
  • Pop the sweet potatoes on a baking tray and roast them in the oven for 50 minutes or until they are soft.
  • Rub olive oil all over the parsnips and put them on another baking tray. Add to the oven for about 30 minutes or until soft.
  • Scoop out the flesh of the potatoes and add to a saucepan, along with the parsnips.
  • Add a little bit of the chicken stock and pop the pan on a low heat.
  • Using a hand blender, blend the ingredients together, gradually adding the rest of the chicken stock.
  • When all blended, season with salt and pepper and cook on the hob for another 10 minutes.
  • Serve with a drizzle of crème fraîche and, if desired, some crispy bacon lardons.
soup image source: www.thestayathomechef.com

Antioxidant & energy curry


1 tbsp coconut oil, melted

1 onion, chopped

1 large cauliflower, broken into florets

1 large sweet potato, diced

1 tsp turmeric

1 tsp mustard seeds

3 tbsp curry paste

200g lentils, red or yellow

1 litre chicken stock

3 tbsp coconut yoghurt

1 tsp coriander

1 lemon (juice)

100g brown rice, cooked



  • Heat the oil in a large saucepan and cook the onionuntil soft
  • Add the curry paste, spices and lentils, then stir, making sure the lentils are coated.
  • Pour over the stock and simmer for 20 minutes
  • Add the cauliflowerpotatoand extra water if it looks a bit dry.

Simmer for about 12 minutes until the cauliflower and potatoes are tender. Stir in the yoghurt, coriander and lemon

curry image source: www.food.com

About the Author

Monster Supplements - sharing posts from guest writers and athletes!
Post a Comment

Please wait...