January Seasonal Eating can be just what the doctor ordered after months of indulging in holiday food. Find out what’s in season as well as some pretty awesome recipes to make in your winter kitchen.
Eating seasonally has valuable benefits. Not only does the food taste better, it’s also much easier on your food budget. Have you ever bought strawberries in December? It’s not cheap. And they aren’t that sweet either.
Seasonal food is also fresher with a higher nutritional value. Food stored for longer periods of time tend to decline in terms of their antioxidant properties. Phyto-nutrient content can also be reduced the further away you are from actual harvest.
I tend to believe nature gives us exactly what we need, when we need it. It’s not a coincidence citrus season coincides with winter, just when we need that extra vitamin C to help ward off the colds and flu’s of the season. In summertime, stone fruit is in season, providing us with the extra beta-carotenes and carotenoids we need to help protect us from sun damage.
So what are you waiting for…it’s time to eat seasonal and reap the benefits!
Broccoli and Gruyere Gratin
Broccoli: It’s definitely one of my favorites. Who can forget when President Bush declared his hatred of broccoli and suddenly broccoli became the political hot potato of the nineties. What was he thinking? I’ve always loved broccoli, even as a kid. It’s so good for you too, full of vitamin D and K, enjoy it any way you can.
- Broccoli Tots
- 5-Minute Spicy Lemon Broccoli
- Crispy Broccoli Parmesan Fritters
- Cheesy Whole Wheat Baked Penne Pasta with Broccoli Pesto
- One-Pot Broccoli Cheese Brown Rice
Citrus Fruit: Nothing brightens the dead of winter more than a chicken or fish dish drizzled with citrus or an orange scented buttermilk cake. Make fresh grapefruit juice margaritas if you can. I go as far as making sure my shower gels and bath salts in January are citrus scented. Nothing pulls me out of the doldrums of the season more than a bright-smelling citrus-scented shower. Try it.
- Citrus Avocado Salad
- Rainbow Citrus Infused Water
- Citrus Fish with Bell Pepper Couscous
- Honey Citrus Vinaigrette
- Citrus Chicken Quinoa Salad
Turnips: Did you grow up eating turnips? I did not, however I love them now, especially if they are pickled. Turnips also pair especially well with cheese and bacon…hint…hint. Lots of people enjoy turnips raw since they are fairly mild in taste, but roasting and drizzling them with lemon, fresh thyme and Parmesan is also a great way to go.
- Slow Cooker Turnip, Kale and Lentil Soup
- Cinnamon Apple Turnip Soup
- Mashed Turnips with Bacon and Fries
- Easy Turnip Braised Rice Bowls
- Sweet Turnip and Carrot Soup
Sweet Potatoes: Needless to say, sweet potatoes are the hit of the Fall and Winter months. Their versatility makes them one of the most used root vegetables in my house. It’s rare to find someone who dislikes the sweet potato, but there are haters out there (gasp). I personally can’t get enough of them.
- Roasted Sweet Potato, Quinoa and Black Bean Salad
- Sweet Potato and Apple Soup
- Crock Pot Sweet Potato Chipotle Chili
- Twice Baked Chicken Fajita Sweet Potatoes
- Ground Turkey Sweet Potato Skillet
Leeks: I always thought of leeks as something you saute to add flavor to a dish or to be used to make stock. However, if you have never baked them (recipe above) you are sorely missing out. Their onion-like taste is mouthwatering in so many dishes.
- 30-Minute Creamy Mushroom and Leek Chicken Breasts
- Skillet Bowtie Bacon-Cabbage-Ham-Mushroom-Leek Pasta
- Leek, Sweet Potato and Rosemary Soup
- Potato Leek Frittata
- Healthy Potato Leek Soup
Carrots: While carrots are easily found year-round, they are especially hardy during root vegetable season. They are a mainstay of our stews and soups this time of year. The carrots crunchy texture and sweet aromatic taste make them the perfect side dish. And it cannot be understated how good the carrot is for our health when it comes to vision, cardiovascular health and anti-cancer benefits. Make sure to eat your carrots this season.
- Honey Butter Roasted Carrots
- Tangy Sweet Shredded Carrot Salad
- Cheesy Carrot Casserole
- Easy Thai Carrot Soup
- Carrot Apple Bread
- Two Years Ago: Dill Pickle Butter
- Three Years Ago: 4-Low Calorie Breakfast Stir Frys
- Four Years Ago: Slow Cooker Green Chicken Chile
- Six Years Ago: Dark Chocolate Espresso Pudding with White Chocolate Whipped Cream