Poised in the Kitchen: Healthy Comfort Foods

Winter is here and if you're like us you're craving comfort foods! During our recent 6w2c Holiday Prep program Emaly Hunt shared several recipes with the group that were huge hits including her Egg Roll Bowl and Carrot Ginger Soup. She was gracious enough to let us post them here on the blog, thanks Emaly! These are warm, satisfying and can be made for lunches or a family dinner and have tons of room for customization depending on your preferences. Let us know what you think in the comments!

Emaly’s Egg Roll Bowl

Ingredients:

  • 1 bag of tri-­‐colored cabbage cole slaw (Fresh Express makes a nice 3 color deli cole slaw!)
  • 1 pound of ground turkey
  • 1    small thumb of ginger, minced (or sub Ginger Juice – you can find in the Asian section)
  • 2    cloves of garlic, minced
  • 4 tablespoons (or more) of low-­‐sodium soy sauce 1 tablespoon of sesame oil

In large pot or wok, heat oil and add ginger and garlic until fragrant (about 2 minutes…careful not to burn). Add turkey, brown and break into crumbles.

When turkey is almost cooked (about 5 min) add in cole slaw and cook for a few more minutes until wilted .

To add carbs: mix in cooked brown rice or chopped-­‐up spaghetti (ramen)

Toppings:

  • Squeeze of lime
  • Green scallions
  • Chopped Sesame seeds
  • Chia seeds

Options:
Amp up veggie content, add broccoli slaw and cook with the cabbage slaw Add spice with sriracha or red curry paste. Substitute ground chicken or pork for turkey or swap in tofu.


Emaly’s Carrot Ginger Soup

Ingredients:

  • 3 Gloves of Garlic (pealed and chopped)
  • 1 Big Thumb of Ginger (peeled and chopped)
  • Half of a Large White Onion (rough chopped)
  • ½  Tablespoon of Coconut Oil (or more)
  • 4 Large Carrots (rough chopped)
  • 4 Cups of Chicken Stock (or Veggie Stock)

Directions:

Warm oil in large stock pot, put in ginger garlic and onion and cook until fragrant and translucent (about 3 min)

Add carrots and stock, bring to a boil and then simmer for about 30 min

Add Tumeric, Salt, Pepper and a small dash of Maharajah Curry powder.

Put into a blender or use an immersion blender to smooth into soup, add more chicken stock and reheat if too thick (I happen to like very thick soup).

Options:
Before blending and towards the end of the 30 min, add in some cilantro, basil and coconut milk with a little extra curry powder for more of a Thai flavor.  Add/remove ginger and garlic to taste, you can make it very spicy – great for winter cold/flu season or more mild.  Add in some orange/red lentils while toasting the garlic/onion/ginger – be careful not to burn and keep stirring – cook as normal and then blend. Amps up the carbs and fiber. Top with roasted chicken or turkey for additional protein.

 

 

Danielle Roback

Studio Poise, 12 Salem St, Lynnfield, MA 01940, USA