3 Best Recipes For Busy Women This Winter


Does anyone wonder how the world will soon end? It seems like time passes quickly from year to year …… and somehow I am amazed when December arrives. Please tell me I’m not alone ?!

That’s why enjoying winter is so important to me. To slow down and enjoy food with my family, even if it is fast. To get out and breathe fresh, fresh air together, even when we are tied bundles from our nose to our toes. Lighting candles and putting on a playlist that evokes calmness and joy, even if everything else is distracting.

And you guys know – with two little kids under the age of three, my time is very short these days. Hours go by quickly, and if I do not intend to waste my time & energy, it is easier to focus on the less important things.

I always say (I deeply believe in my life) that it is all a matter of choice – how we choose to appear, the power we give and what we focus our attention on and time. And so even on busy, crazy days, I believe in choosing to put nutritious food, all on the table, because I know everything else comes from how we eat (and what we serve our sweet families).

When we choose the right foods that give energy and take care of our bodies and minds, we can look anywhere better, simpler, stronger, calm & do better because we are encouraged to do whatever we can. Also, as a bonus, food gives us an easy, natural break to reconnect with ourselves and our families, even when sitting at a table for 15 or 20 minutes.

But you will not find me in the kitchen for hours preparing food for my family, especially after a busy day. No, the name of the game is DIFFICULT, yet healthy and sweet. So, I have a few winter recipes that fulfill this to share with you today!

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3 good recipes for busy women in the winter

Go downstairs to find my quickest, healthiest, best meal for your family after a great Friday!

1. Butternut squash and Sage Risotto

Makes 2 servings

3 cups water

1 cup organic chicken or vegetable broth

2 cups butternut squash, cubed

2 cups spinach or old chopped

1½ rice cups

2 tablespoons dried bushes or 12 leaves of fresh bushes, chopped

2 teaspoons pepper

1 teaspoon of salted salt

¼ cup of parsley, chopped (plus other garnish)

2 cups shredded gruyere or Parmesan cheese (if desired)

Directions:

  1. In a large skillet, heat a little olive oil over medium-high heat. Add the squash cubes and cook until they are brown on all sides.
  2. Meanwhile, add 3 cups of water, rice and plenty of sea salt to the stockpot. Bring to a boil and boil, cover and reduce heat to simmer until the rice has absorbed all the water, about 10-15 minutes.
  3. Add the spinach to the skillet and squash and stir until it starts to dry, 1-2 minutes. When the rice is finished, add to the skillet with the sauce, cheese if you use, parsley and sage.
  4. Stir until the cheese is melted, the sauce is taken out, and the mixture is well mixed. Season with salt and pepper and garnish with chopped parsley.

2. Veggie & Red Lentil Curry Sauce

Makes 6-8 servings

2 cups red stew

5 cups water

1 large bag of broccoli (or 3-4 fresh cups)

1 large butternut squash bag (or 3 new cups)

1 root, ku

5 carrots, almost chopped

1 TB porridge red curry (I used Thai Kitchen)

2 tsp salt + 1 tsp pepper

Directions:

  1. For IP: Add all ingredients in an instant, block high pressure and set for 30 minutes.
  2. If you are making in a crockpot: add all the ingredients and cook for 4 hours or 6 hours low.
  3. If you make it in the usual way in a saucepan: sauté veggies first, then add the stew, curry, s + p and water and bring to a boil, then cover and reduce heat until the soup is cooked and broken, about 15-20 minutes.

3. 3-ingredient Tomato Sauce

She makes 2-4 servings

8 Roman tomatoes, sliced ​​with seeds removed

2 cups baby tomatoes

2 leeks, cut

2 cups organic chicken broth

sea ​​salt and black pepper, to taste

Directions:

  1. Preheat oven to 400ºF and place on baking sheet with parchment paper. Pour tomatoes, baby tomatoes and leeks with olive oil and sprinkle with sea salt and pepper.
  2. Bake for 30-35 minutes, then cool slightly.
  3. Mix all the ingredients together with the sauce in a blender, and change the seasonings if needed. Serve hot.

Looking for more creative ideas ?!

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Photos by Risotto and Carina Skrobecki





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