5 Winter Recipes To Keep Fit Even In The Cold

How many of us in the winter forget the good eating habits that they had followed in the summer? With the arrival of the cold there is hidden under the sweaters and as soon as it is time for holidays, temptations are around the corner.

If you want to keep fit even in winter, here are the perfect recipes.

Breakfast: crumble of berries

Ideal for any season, this breakfast will awaken your metabolism. It is also vegan and without sugar. If you do not have time to prepare it in the morning as soon as you wake up, no problem because you can prepare it in the evening and eat it the next day.

Ingredients:

• 250 g of berries (fresh or frozen)
• peel of ½ lemon
• 60 g of oats
• 4 tablespoons of almonds (grated)
• 2 teaspoons of coconut oil (dissolved)
• 2 teaspoons of maple syrup
• vanilla (grated)
• salt

Preparation:

Mix the berries with a little vanilla and lemon peel and put them in a pan. Mix aside the oats, almonds, coconut oil, and maple syrup, vanilla and salt and distribute on the berries. Bake at 170 ° C for about 45 minutes.

Light lunch: quinoa salad

Quinoa, baby spinach, pomegranate seeds and sweet potatoes are a winning mix for a salad. Rich in nutrients and perfect for strengthening the immune system.

Ingredients:

• 120 of g quinoa (not cooked)
• 1 pomegranate
• 2 handfuls of baby spinach
• 1 spring onion
• 1 sweet potato
• ½ bunch of coriander
• 1 tablespoon of honey
• 2 tablespoons of sesame seeds
• ½ squeezed lemon
• 1 teaspoon of agave syrup
• olive oil
• salt and pepper

Preparation:

Preheat the oven to 200 ° C. Wash the quinoa and make it heart in a pot with about 400-500 ml of water for about 20 minutes. Meanwhile, peel the potatoes, cut into cubes and season with olive oil, honey, sesame seeds and salt. Bake for about 25 minutes.

Cut the onion and coriander; mix with quinoa, spinach and pomegranate seeds. Prepare the dressing with oil, lemon, agave syrup, salt, and pepper. Season the salad and garnish with the sweet potato cubes.

Creamy dessert: apple, honey, and cinnamon

Delicious and easy to prepare even when unexpected visits arrive.

Ingredients:

• 3 apples
• 2 tablespoons of coconut oil
• 3 tablespoons of honey
• ½ teaspoon of cinnamon
• ½ teaspoon of vanilla extract

Preparation:

Preheat the oven to 200 ° C, peel the apples and cut into slices. Put some baking paper in a pan, heat the coconut oil in a pot with honey, vanilla and cinnamon. As soon as it is melted, pour it on the apples. Bake for about 25 minutes or until the apples are golden and eat when it is lukewarm.

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To combat the desire for afternoon cake: sweets with cranberries

Without sugars and gluten-free, perfect when the famous sweet tooth arrives in the afternoon.

Ingredients:

• 1 tablespoon of chia seeds
• 150 g of unsweetened applesauce
• 300 g of oats (gluten-free)
• salt
• ½ teaspoon of vanilla
• 170 g of almond puree
• 10 dates (without stones)
• 50 ml of coconut oil
• ½ squeezed lemon
• 5 apricots (dried and cut into four)
• 50 ml of maple syrup
• 50 ml of agave syrup
• 50 ml of honey
• 40 g of pumpkin seeds
• 40 g of blueberries (dried)

Preparation:

Preheat the oven to 200 ° C. Put the chia seeds in 4 tablespoons of water for a few minutes.

Blend a third of the oats until it has the consistency of the flour and mix it with the rest of the oat, vanilla and a pinch of salt. Crush the dates with a fork, melt the coconut oil in a pot and add the dates and almond purée. Cook over low heat being careful not to let it burn.

Mix all the ingredients with chia seeds, lemon juice, almonds, maple syrup, applesauce, and apricots. Combine pumpkin seeds and blueberries, shape the balls and place them on the pan. Crush the balls with a fork and bake for 15-20 minutes. Your snack is ready.

Chili vegan

Did you think you could eat it only with meat? Try this vegan version and get your fill of protein.

Ingredients:

• 1 jar of kidney beans
• 1 pepper
• 1 jar of chopped tomatoes
• 100 g of dried lentils
• 1 onion
• 1 clove of garlic
• 1 tin of corn
• ½ teaspoon of chili powder
• 1 teaspoon of paprika
• a string of canola oil
• salt and pepper

Preparation:

Cook the lentils in ½ liter of salt water for about 45 minutes until they are tender. Finely chop the onion and garlic and brown in a pan with a little oil. Add the tomatoes and cook for a while. Add lentils, corn, and beans. Cook for a while longer and season with the spices. As a side dish, brown rice is perfect.