The perfect quick winter menu

The cold, the lack of light, the rain, the gray weather, and fatigue often get the better of our motivation in the kitchen! However, with the right winter recipes, you can prepare an easy and delicious seasonal meal.

Eating well is good for your morale

Have you ever noticed that consuming vegetables, fruits, and healthy products had a positive influence on your morale? Whereas, conversely, fat, junk food, sugar, and sometimes excess gluten, undermine you and expose you to minor physical inconveniences? This is more than normal.
Excess sugar, for example, increases insulin production and causes the famous blood sugar spike. The latter brings in its wake fatigue, irritability, mood swings, and in the long term weight gain, or skin problems, among others. And if you never, ever consume fruits and vegetables – and therefore dietary fiber – it’s your transit that suffers! Without demonizing or radically eliminating a group of foods, it is good to keep in mind that some should be limited, or favored to balance the day after a big raclette evening for example. Indulging yourself during a meal is not a big deal, far from it. Nobody imposes a Spartan diet on you throughout your life, but you have to see the nutritional balance as a whole, to be considered on a weekly basis.

Winter flavors on the menu

Eating well in winter is not an impossible mission. No, it’s not just summer salads that are good for the body (sometimes, they might even be false friends but that’s another subject), and in winter, in addition to the raclette-tartiflette-fondue triumvirate, other winter vegetable dishes are delicious and filling options.

As a starter, we give pride of place to blood orange, less in the light than the classic orange, and yet delicious, which brightens up a sea bream ceviche. In terms of preparation, there’s nothing to break the clocks in the house. Diced fish and fruit, seasoned with grated ginger, lime juice, dill and coriander, and it’s on the plate in just 15 minutes.

As for the main course, having already had a protein as a starter, we opt instead for a vegetarian plate, served hot this time. On the one hand, we prepare the chard – ribs and leaves – which we too often forget in the kitchen. And on the other, the Manchego polenta cooked in record time. Thus, by combining starter + main course = protein intake, dietary fiber, vitamins, and minerals.

For dessert, the pear, honey and cocoa marbled creams are an example of ease. Simply blended, the fruits are mixed with honey and almond puree, before adding cocoa to half of the cream. To finish, simply pour the two preparations alternately into the ramekins, for perfect marbling.

An ideal winter menu, to discover in recipes.