Nourishing Comfort for the Cold Season

Winter brings chilly temperatures, shorter days and a natural pull towards warm, comforting meals. With thoughtful planning, you can take advantage of seasonal produce, pantry staples, and batch-cooking strategies to serve meals that are cozy and nutrient-rich, all while saving time and reducing food waste. Whether you’re cooking for a family or just yourself, a proactive approach to winter meal planning sets you up for balanced eating throughout the season.

Prioritize Seasonal Produce: Roast a sheet pan of vegetables like brussels sprouts, beets, carrots, winter squash, kale and collards on Sunday to use throughout the week. Add to power bowls, blend into soups or toss into salads.

Use Protein Strategically: Aim for a balance of plant and animal proteins during the winter months. Beans, tofu, seeds, nuts, fish and poultry are versatile options that work well across cuisines. Slow-cook a chicken or make a pot of chili early in the week, then repurpose the leftovers into
tacos, grain bowls, or wraps to cut down on cooking time later.

Flavor Boosting: Use garlic, onions, ginger, smoked paprika, curry paste, chili flakes, dried herbs, tamari or soy sauce, and high quality oil to boost nutrient and flavors in dishes.

Create a Weekly Plan That Works

A simple weekly framework helps remove decision fatigue. For example:

Monday: Meatless bowl (tofu + greens + roasted vegetables + beans)

Tuesday: Slow cooker or Instant Pot soup or chili dish

Wednesday: Sheet pan bake with seasonal vegetables + fish

Thursday: Stew night

Friday: Cauliflower pizza or flatbread pizza

Weekend: Cook once, eat twice meals such as roast chicken, bean stew or a big pot of minestrone

Fun Facts: January is National Slow Cooking Month, National Hobby Month and National Soup Month