Healthy winter meals to eat for breakfast, lunch and dinner

Winter is the time we’re usually hibernating and hungry for comfort food. Tiff Hall shares some of her winter meal hacks, that are healthy, low cost and easy to make for the family.

Tiffiny Hall shares her top winter warmer dishes that’ll feed the whole family. Picture: Darren Leigh Roberts.

Winter is well and truly here.

And the year’s coldest season certainly wasn’t shy about its arrival — it was actually snowing in the ‘burbs.

If you’re like me and you’re a summer lover, not a winter bunny, you may dread the cooler months.

However, there are few things I do look forward to, like new pyjamas, movie nights in with my family and heartwarming recipes.

Winter is the perfect season to dust off the slow cooker, cook a roast and enjoy a dose of carbs (the good kind, of course).

Here’s a delicious winter’s day on the plate that won’t break the bank.

Start the day with oatmeal porridge with caramelised banana and walnuts. Picture: Supplied.

BREAKFAST

OATMEAL PORRIDGE WITH CARAMELISED BANANA & WALNUTS

Nothing says winter like a warm bowl of nourishing porridge.

This super-quick recipe is not only kid-friendly but will help get everyone out of bed.

Serves 2, prep 5 mins, cook 5 mins

INGREDIENTS

— 3⁄4 cup cottage cheese

— 1⁄2 cup milk

— 1 tsp vanilla extract

— 1⁄3 cup rolled oats (if gluten-free, use brown rice or quinoa flakes)

— 1 tsp butter

— 2 tsp maple syrup

— 1⁄2 tsp ground cinnamon

— 1 banana, sliced

— 15g chopped walnuts

METHOD

1. Process cottage cheese, milk, vanilla and 2 tbs water until smooth.

2. Place oats and milk mixture in a small saucepan, bring to the boil and simmer gently for 5 minutes. (Add a little more water if too thick)

3. Meanwhile, heat butter, maple syrup and cinnamon in a small frying pan. Add banana and cook until softened. Stir through walnuts to coat.

4. Divide oatmeal between two bowls and top with banana-walnut mixture.

Tortilla soup with black beans. Picture: Supplied

LUNCH

TORTILLA SOUP WITH BLACK BEANS

Add a little kick to your lunch break with my zesty and colourful Mexican-inspired soup.

Serves 4, prep 5 mins, cook 20 mins

INGREDIENTS

— 1 corn tortilla, cut in triangles

— 2 tsp olive oil

— 2 cloves garlic

— 1 tsp smoked paprika

— 1⁄2 to 1 tsp chilli flakes

— 2 x 400g crushed tomatoes

— 400g black beans, drained & rinsed

— 125g tin corn kernels, drained & rinsed

— 2 cups vegetable stock

— Salt & pepper, to taste

— 100g grated tasty cheese

— 4 tbs chopped coriander

— 1 lime

METHOD

1. Preheat oven to 200°C, line a baking tray with paper and place tortilla triangles on tray. Place in hot oven and bake for 5-7 minutes, until crispy and chips have browned.

2. Heat oil in a large saucepan over medium heat. Cook garlic, paprika and chilli flakes for a few minutes, until soft and fragrant, then add tomatoes, beans, stock and corn.

3. Bring soup to boil then reduce to a simmer for around 10 minutes. Remove from heat, stir through cheese and adjust seasoning. Serve with crushed tortilla crisps over the top, coriander and with a squeeze of lime juice.

The mid afternoon pick me up — turmeric latte snack. Picture: Supplied.

AFTERNOON SNACK

TURMERIC LATTE

Ditch the instant coffee and beat the afternoon munchies with this healing drink instead. Turmeric is a powerful anti-inflammatory and antioxidant, so it’s a double win for me.

Serves 1, prep 2 mins, cook 3 mins

INGREDIENTS

— 1 cup almond milk

— 1⁄2 tsp vanilla extract

— 1⁄2 tsp turmeric powder

— 1 tsp honey

— 1⁄4 tsp ground nutmeg

— 1⁄4 tsp ground cinnamon, plus extra for dusting

METHOD

Place milk in a small saucepan over medium heat for 1-2 minutes. Add remaining ingredients and stir through. Pour into a mug and sprinkle with extra cinnamon to serve.

Greek lamb tray bake, the perfect dinner idea. Picture: Supplied.

DINNER

GREEK LAMB BAKE

Hearty and delicious, my Greek Lamb Bake will ensure the whole family is home for dinner. And good luck with leftovers — when I cook this, there’s never any in my house.

Serves 2, prep 5 mins, cook 40 mins

INGREDIENTS

— 250g forequarter lamb chops

— 300g baby potatoes, quartered

— 1 red onion, cut into wedges

— 2 zucchini, cut 3cm slices

— 250g cherry tomatoes

— 1 garlic clove, crushed

— 1 tsp dried oregano

— Salt & pepper, to taste

— 200g green beans

— 1⁄2 lemon

METHOD

1. Preheat oven to 180°C.

2. Heat a baking dish over high heat on stove top and sear lamb well on both sides.

3. With clean hands, toss potatoes, onion, zucchini, tomatoes, garlic and oregano together and add to baking dish. Season with salt and pepper and bake for 30-40 minutes or until cooked.

4. Meanwhile, bring a small saucepan of water to the boil and place beans in a steamer. Steam beans until just cooked and squeeze over lemon juice.

5. Divide vegetables and lamb between two plates to serve.

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