Winter Recipes

By The Helicopter Daughter

(adapted from Fed and Fit)

 When I’m feeling under the weather, this Chicken Soup with Ginger and Turmeric is my ultimate go-to. It’s not just delicious—it’s packed with ingredients that help me feel better from the inside out.

The base of this soup is a rich, comforting chicken broth, which hydrates and soothes, especially when my throat is sore or I feel run down. Then there’s the fresh ginger, a natural anti-inflammatory that helps settle an upset stomach and supports digestion. The turmeric, with its powerful curcumin compound, adds a golden hue and boosts the soup with antioxidant and anti-inflammatory properties, which are so important when your body needs extra care.

I also include garlic, nature’s immune booster, to give my system a helping hand. Carrots and celery add a dose of vitamins and minerals, while a squeeze of fresh lemon at the end brings brightness and a boost of vitamin C. Together, these ingredients work harmoniously to nourish, soothe, and restore, making this soup a true bowl of comfort when I need it most.

Diet: Diabetic, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian

Prep Time: 20 minutes         Total Time: 20 minutes 

Servings: 4 people

• ▢ 2 tablespoons olive oil
• ▢ 1 small shallot diced
• ▢ 3 stalks of celery diced
• ▢ 3 cloves of garlic minced
• ▢ 1 tablespoon fresh grated ginger
• ▢ 2 medium sweet potatoes (about 1 pound) cut into 1-inch cubes
• ▢ 2 pounds boneless, skinless chicken breast
• ▢ 5 cups chicken broth, vegetable broth or your favorite bone broth
• ▢ 1 teaspoon fresh thyme chopped
• ▢ ½ teaspoon coarse sea salt
• ▢ ¼ teaspoon black pepper
• ▢ 1 bay leaf
• ▢ 2  teaspoons ground turmeric
• ▢ 1 head lacinato kale de-stemmed and roughly chopped
• ▢ 2 tablespoons distilled white vinegar or lemon juice (about 1 lemon)

• Heat the Olive oil in a large, heavy-bottomed pot over medium-high heat. Once it's ready, add  the chicken. Cook for 3-5 minutes per side  until browned, then remove from the pan and set aside.
• Add  the shallot and celery to the pot and cook for 5-7 minutes, until both  are browned and the shallot is translucent, then add the garlic and ginger  and saute for about 1 minute, until fragrant.
• Return  the chicken to the pot along with the sweet potatoes, then stir in the  chicken broth, thyme, salt, pepper, bay leaf, and turmeric.
• Cover and simmer over medium-low heat for 30-40 minutes, until the chicken can be easily be pulled apart with a fork.
• Pull  the chicken from the pot and shred with two forks. Add the chicken back to the pot then stir  in the kale. Cook for 2-3 minutes until kale is fully  wilted.
• Add  the lemon juice or vinegare and then taste the soup for seasoning, adding  additional salt and pepper if needed. Spoon into individual bowls and  serve!

Slow Cooker Instructions To make this recipe in your Slow Cooker,  complete steps 1 and 2 on the stove, then transfer everything to your  slow cooker. Cook on high for 4 hours or on low for 6-8 hours, then  continue with steps 5 and 6. 

 Calories: 402kcal | Carbohydrates: 23.5g | Protein: 40.2g | Fat: 16.9g | Saturated Fat: 8.7g | Cholesterol: 110.3mg | Sodium: 336.7mg | Fiber: 3.7g | Sugar: 5g

By The Helicopter Daughter

This Mediterranean Chickpea Pasta Salad is so easy to make with tons of fresh summer vegetables like zucchini and tomatoes. A pasta salad without mayo, it can be served cold or at room temperature. This also makes it  

• 1 Tbsp Olive Oil
• 2 medium shallot (roughly chopped)
• 4 cloves garlic  (with skins // roughly chopped // or sub garlic-infused olive oil)
• 4 medium carrots (with skins // roughly chopped)
• 4 stalks celery  (roughly chopped)
• 1-2 tsp each sea salt and black pepper (plus more to taste // divided)
• 9-10 cups filtered water
• 1 Tbsp black peppercorns 
• 1 tsp each dried parsley, thyme and rosemary
• 2 whole bay leaves
• 4-5 Tbsp tomato paste

• Bring  a large pot of salted water to a boil over high heat and add chickpea  pasta. Cook according to package directions (I use the lower end of the  time to avoid it getting mushy). Add the cooked pasta to a colander and  drain while running it under cool water to stop the cooking process. 
• Chop  vegetables and place them in a small bowl. Meanwhile combine all the  dressing ingredients, whisking until smooth and emulsified. 
• Add  cooked pasta to the large bowl and combine with ½ of the salad  dressing. Transfer the pasta to the fridge to cool for approximately 2  hours. If space is an issue, set the veggies on top of the pasta so they  stay crisp, or leave in a separate bowl. 
• Before  serving, combine the vegetables, pasta, and the rest of the dressing.  Taste and adjust any seasonings, adding more kosher salt and pepper as  needed.

• This recipe serves 4 people as a main dish and 6 as a side dish. 
• Dividing the dressing allows some flavor to get soaked up into the  pasta, but also leaves some for before serving so the pasta doesn't dry  out. 
• Vegetables can also be added whenever is convenient but I recommend doing it before serving so they stay bright and crisp. 
• This pasta salad stores well for 3-4 days, but will get more dry as  time goes on. You can also whip up more dressing to add to it, if  needed. 
• If traveling with this recipe, omit the goat cheese so it stays better at room temperature. 

Calories: 306kcal | Carbohydrates: 38g | Protein: 15g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 355mg | Potassium: 285mg | Fiber: 9g | Sugar: 9g | Vitamin A: 559IU | Vitamin C: 24mg | Calcium: 69mg | Iron: 6mg 

By Alicia Wolf, The Dizzy Cook

No rolling out dough and worrying about it  being perfect, this Crustless Blueberry Pie

is simple, easy,  and delicious for a dessert your company will love year round.  

Diet: Gluten Free, Low Lactose, Low Salt

Prep Time: 15 minutes minutes ~ Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes

Servings: 8 people

• ▢ 1 cup all purpose flour
• ▢ ½ cup white sugar
• ▢ ¼ cup brown sugar
• ▢ ½ teaspoon ground cinnamon
• ▢ pinch of nutmeg
• ▢ ¼ teaspoon salt
• ▢ ½ cup unsalted butter, melted
• ▢ 2 large eggs
• ▢ 1.5 teaspoons vanilla extract
• ▢ 2 ¼ cups frozen blueberries
• ▢ 1 tablespoon  brown sugar for topping

US Customary - Metric 

• Preheat oven to 350F. Use a butter wrapper to grease the inside of a 9-inch round pie dish. Set aside
• In  a large bowl, add flour, sugars, cinnamon, nutmeg, and salt, and whisk  to combine. In a medium bowl add the melted butter (melt in the  microwave about 30 seconds). Wait for the butter to cool before mixing  in the eggs to avoid cooking them. Add the eggs, vanilla extract, and  whisk with a fork.
• Pour  the wet mixture into the dry and stir to combine. Add frozen  blueberries, stirring till blueberries are mixed through evenly. The  dough might get a bit difficult to stir, but just keep stirring and it  will loosen. 
• Pour  batter into the greased pie dish. Sprinkle 1 tablespoon sugar over the  top. Bake for about 50 to 60 minutes, or until edges are slightly brown  and a toothpick inserted in the center comes out clean or with a few  moist crumbs but no batter. 
• Allow pie to cool before slicing and serving. Serve with whipped cream or vanilla ice cream.

• Gluten free all purpose flour can be substituted in this recipe,  however, I find this sometimes increases the baking time needed.
• You  can also use fresh blueberries - I have used 2 cups fresh and ¼ cup  frozen. You can also mix regular blueberries and wild blueberries for a  more tart flavor. 
• Store at room temperature for 1 day and then transfer to the fridge or freezer. 

Serving: 1slice | Calories: 275kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 20mg | Potassium: 78mg | Fiber: 1g | Sugar: 23g | Vitamin A: 437IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg 

By The Helicopter Daughter

A grounding, hydrating drink to support energy, focus, and gentle digestion—ideal for slow mornings, post-walk resets, or emotional days. 

Diet: Gluten Free, Dairy Free, Paleo Friendly, Low Salt

Prep Time: 5 minutes
Total Time: 5 minutes

Servings: 1 

• 1 Shaker Vessel + Strainer

• 1/2 cup brewed ginger tea, cooled (stronger brew = more flavor)
• 1/2 cup pure coconut water
• 1/4 cup filtered water (if possible)
• 1/8 tsp pink Himalayan salt
• 1–2 tsp raw honey or maple syrup
• Juice of 1/4 lime (optional)
• Ice cubes
• Optional garnish: mint leaves or cucumber slices

1. Brew 1 ginger tea bag (or 1 tsp loose leaf) in 1/2 cup hot water for 5–10 minutes.
2. Let it cool completely (or refrigerate).
3. In a shaker or jar, combine the cooled tea, coconut water, filtered water, salt, and sweetener.
4. Add lime juice (if using), stir well, and pour over ice.
5. Garnish with mint or cucumber if desired.

 This iced version gives you the anti-inflammatory benefits of ginger with the hydrating support of coconut water and natural electrolytes—perfect after a long walk, a cry, or a summer morning reset. 

Calories: 80kcal | Carbohydrates: 20.3g | Protein: 0.6g | Fat: 0.0g
Saturated Fat: 0.0g | Polyunsaturated Fat: 0.0g | Monounsaturated Fat: 0.0g
Sodium: 553mg | Potassium: 620mg | Fiber: 0.3g | Sugar: 14.6g
Vitamin A: 0IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 0.8mg