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Macro Friendly Winter Dishes: Top 5 Recipes to Keep you Full & Warm

When temperatures start to drop, your appetite somehow – somehow! – starts to grow. Long gone and forgotten are all the macro friendly fresh summer salads and grilled meats to keep your appetite in order – now, you know you want something warm and comforting that will keep you full!

On top of it, if we add the fact that there are more than a few celebrations going around – hopefully your Christmas plate isn’t still haunting you – it’s very easy to understand why everyone puts on a few extra pounds during winter.

However, freezing temperatures don’t mean you should declare a real dietostrophie and throw all of your hard work in the air!

Instead, you could easily adapt some of the all-time favorites when it comes to comforting foods and make them fit your macros – yes, holiday recipes included as well that are Macro Friendly!

Follow with us to learn more about adding a twist or two to the ultimate winter recipes and making them work for you and your macros!

 

The Most Macro Friendly Beef Stroganoff in the World!

If your taste buds are jumping up and down on the thought of eating something that’s both warm and creamy, then sharp up your knives and get down to making this soothing beef stroganoff.

Total meal prep time: 5-8 hours in a slow cooker

Nutritional values (per serving):

Serving size: 1/4 of recipe

Calories: 281

Proteins: 33 grams

Carbs: 17 grams

Fats: 9 grams

Ingredients (for 4 servings):

  • 5 pounds of extra lean beef cuts
  • 15 oz. of sliced mushrooms
  • 1 medium cauliflower head
  • 1 onion, chopped up
  • 1 garlic
  • 1 cup of water
  • Salt and pepper to taste
  • Optional: 1 tsp. of Worcestershire sauce

Instructions:

  1. Clean the cauliflower – if you got a whole head – and cut it into small pieces. Fill a large pot with water and steam the cauliflower until it becomes completely soft.
  2. Get a slow cooker and add the onion and the beef inside. Add salt and pepper to taste and stir – you want to brown the meat and saute the onions a bit.
  3. Add the mushrooms and the cup of water – if you think you might need more water, feel free to add half a cup or a cup more. Switch the slow cooker to low.
  4. Drain the cauliflower and process it in a food processor with the garlic. You’re basically using the cauliflower as a creamer in this case – it’ll make your beef stroganoff nice and thick!
  5. Mix everything well together and leave it to cook on low for 5-8 hours – or even longer, if you have the time!
  6. Once it cooks, serve it alongside some rice or vegetables – if your macros for the day still allow it – or enjoy it as it is! Bon appetite!

 

Macro Friendly Chicken Soup with a Zoodle Twist

If your soul is lacking some chicken soup no book can replace, then you’d be thrilled to know that you can easily make one that fits well with your diet without compromising on the good, old flavor.

Total meal prep time: 30 minutes

Nutritional values (per serving):

Serving size: 1/4 of recipe

Calories: 317

Proteins: 42 grams

Carbs: 28 grams

Fats: 7 grams

Ingredients (for 4 servings):

  • 1.5 pounds of chicken breast
  • 2 pounds of zucchini
  • 8 cups of chicken stock
  • 2 medium onions, diced
  • 3 medium carrots, diced
  • 4 stalks of celery, diced
  • 4 garlic cloves, minced
  • 2 bay leads
  • 3 tbsp. of olive oil
  • ½ tsp. of dry thyme
  • 1 sprig of rosemary
  • 4 tbsp. parsley leaves
  • 4 tbsp. lemon juice
  • Salt and pepper to taste

Instructions:

  1. Wash the zucchinis and spiralizer them. Optionally, you can also cut them into really, really thin pieces. Cut the chicken breasts into bite-sized chunks.
  2. Get a large pot and put it on medium fire. Add 1 ½ tbsp. of olive oil, the chicken, and add some salt and pepper. Cook for a few minutes until it gets golden.
  3. Add a tablespoon of olive oil and follow with the vegetables – garlic, onion, carrots, and celery. Let them cook for a few minutes and stir occasionally. Add the thyme and let everything absorb the flavor for another minute or two.
  4. Add the chicken stock with 2 cups of water. Add the bay leaves and bring everything to a boil. Then lower the heat and let it simmer.
  5. Add the zucchini and cook for another 5-7 minutes – once the zucchini is tender, you can turn off the heat.
  6. Don’t forget to check for salt and pepper again. Add the lemon juice and serve while still warm – enjoy!

Flexible Dieting Coaching

Macro Friendly Chicken Tortilla Stew

Stews are the ultimate winter meal. What makes stews great is the fact that there are no rules – add some water and make it a soup or the other way around. No matter your decision, you’d probably love this stew we selected out for you – word has it, it can even help with the winter blues!

Total meal prep time: 60-70 minutes

Nutritional values (per serving):

Serving size: 1/7 of recipe

Serving size: approximately 1 cup

Calories: 306

Proteins: 32 grams

Carbs: 31 grams

Fats: 6 grams

Ingredients (for 7 servings):

  • 950 g of boneless, skinless chicken breasts
  • 4 chicken bouillon cubes
  • 100 g onion, diced
  • 1 handful of cilantro, chopped
  • 1/2 tbsp garlic minced
  • 1 can (10 oz) of red kidney beans
  • 1 can (10 oz) of diced tomatoes
  • 1 can (10 oz) of corn
  • 1 can (10 oz) of enchilada sauce
  • 1 cup of salsa
  • 1 can (4 oz). green chilies, diced
  • 2 tbsp. lime juice
  • 1/2 tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • ½ dry ranch packet
  • Salt and pepper to taste

Instructions:

  1. Cut the chicken breasts into pieces as you see fit. Get a large pot and fill it with water – if you’d like to make a stew, keep the water to about 1, 1 and a half cup.
  2. Add all of the ingredients to the pot and set it over some medium fire. Cover it with a lid and cook everything until the chicken is done.
  3. Check to make sure the seasoning is up to your taste and eat it while still hot!

 

Macro Friendly Turkey Chili to fight Winter Chills

On the days you’re looking for an extra mood boost to make it through the day, try this comforting turkey chili – it’ll help you fight off the cold and bring a smile on your face, just like grandma’s chili used to do!

Total meal prep time: 45-60 minutes

Nutritional values (per serving):

Serving size: 1/7 of recipe

Calories: Approx. 350

Proteins: 33 grams

Carbs: 29 grams

Fats: 10 grams

Ingredients (for 7 servings):

  • 2 pounds of lean ground turkey
  • 1 can of kidney beans
  • 1 can of chickpeas
  • 2 cans of tomato sauce
  • 2 cans of diced tomatoes
  • 2 green peppers
  • 2 jalapenos
  • 1 tbsp. olive oil/coconut oil
  • 2-3 tbsp. chili powder
  • 1 tbsp. red pepper flakes
  • 1-2 tbsp. cumin
  • Salt and pepper to taste
  • Optionally: a cup or two of water

Instructions:

  1. Get a large pot, add the olive oil – or the coconut oil – and heat it over medium heat. Add the turkey and let it cook for a few minutes while stirring it occasionally.
  2. Once the meat has browned, add the spices and stir everything nicely. Lower the heat and let it cook for a while. Meanwhile, drain the chickpeas and the kidney beans and set them aside.
  3. Add the tomato sauce and the diced tomatoes to the pot. Follow with the beans and the chickpeas. Cover it and cook them for a while on a medium-low heat.
  4. Dice the jalapenos and the green peppers and add them to the mix as well. If you don’t like your chili to be too thick, add a cup or two of water now.
  5. Cover the pot and cook it for about 40 minutes – minimum! – until all the ingredients come together nicely.
  6. Serve immediately or store for up to a week in the fridge!

 

Mac and Cheese – The Healthy Macro Friendly Winter Option

Yes, you’ve got this right – there’s healthy option to the ever-famous mac & cheese meal! Apart from being dangerously delicious, enjoying a portion of this means you’d still be staying right on track with your macros while giving yourself a chance to indulge in a bit of a winter foodie wonderland.

Total meal prep time: 45 minutes

Nutritional values (per serving):

Calories: 333

Protein: 15 grams

Carbs: 35 grams

Fat: 16 grams

Ingredients (for 10 servings):

  • 12 oz. macaroni
  • 1/3 cup of breadcrumbs
  • 8 oz. reduced fat sharp cheddar
  • ½ medium cauliflower head
  • 2 tbsp. reduced fat parmesan cheese
  • 1 cup of fat-free evaporated milk
  • 8 oz. fat-free cream cheese
  • Salt and pepper to taste

Instructions:

  1. Start by setting the oven to preheat to about 350F. Meanwhile, chop the cauliflower head and cook it by boiling in a large pot of water. Once it’s become soft, take it out.
  2. Bring the water back to a boil and add the macaroni. Once they’re ready, take them out, drain them, and put them to the side.
  3. Process the cauliflower in a food processor until you get a sort of a thick paste. Move that to the side.
  4. Put a saucepan over medium heat and cook the evaporated milk until it starts to simmer. Start slowly adding the cream cheese while stirring at all times – the cheese should become completely melted.
  5. Add the cauliflower paste and the cheddar cheese to the mix and keep stirring. Add some salt and pepper.
  6. Get a baking dish and grease it. Put some of the macaroni on the bottom and then pour some of the cheese on top. Keep layering until you’ve used up all of your ingredients.
  7. Wrap the baking dish with aluminum foil and bake it for about 10 minutes. Then, remove the foil, sprinkle some breadcrumbs and parmesan and bake for a few more minutes.
  8. Eat while still warm!

 

Oh wow – those recipes are easy and macro friendly!

And they taste delicious – what more can you possibly ask?

On top of that, we can all agree that eating a comforting meal here and there doesn’t mean completely giving up on your diet. Sit back, relax and treat yourself – cause tis’ the season to be a… foodie!

Are there any favorite winter recipes of yours that you’ve adjusted so they fit your macros?

If you answered yes to that, feel free to share – we’d love to hear back from our readers!