With the cold that winter can bring, sometimes it’s hard to not just cuddle up in a blanket and eat all the comfort food we can find! While these foods have a place in our lives, it’s important that we’re not indulging all of the time. It’s also important that we continue our meal prep habits into the winter, even if seasonal veggies and daylight aren’t as available to us. Today we’ll be sharing some of our favorite winter meal prep recipes!



Roasted Vegetables

  • 5-7 carrots, peeled
  • 1 head of cauliflower
  • 2 TBSP olive oil
  • 4 tsp cumin
  • Salt and pepper to taste


  • 8-10 pieces falafel (buy it at the store or make your own!)
  • 2-3 cups spinach
  • 1-2 cups red cabbage, chopped
  • 1 jalapeno, sliced 
  • ¼ cup crushed nuts of your choice
  • Lemon juice, honey, and/or olive oil for drizzle
  1. Warm the falafel as desired according to the instructions of the recipe or the packaging.
  2. For the roasted vegetables, preheat the oven to 400 degrees. Cut vegetables into desired sizes and place on roasting pan with parchment paper. 
  3. Drizzle vegetables with oil and sprinkle on cumin, salt, and pepper. Toss to combine.
  4. Bake for 20-30 minutes, turning occasionally. Remove from the oven and allow to cool.
  5. In a tupperware container, assemble the bowls. Add spinach, red cabbage, falafel, carrots, and roasted cauliflower. Top as desired with jalapeno, nuts, drizzle, and salt and pepper. Store in the fridge and warm it up when ready to eat. This recipe is perfect for Meal Days!
White Turkey Chili


  • 2 TBSP extra-virgin olive oil
  • 1 large white onion, diced
  • 4 garlic cloves, minced
  • 1 pound ground turkey
  • 4 cups chicken or vegetable broth
  • 1 can corn kernels
  • 1 can white beans
  • 1 avocado, diced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cayenne pepper
  • Salt and pepper


  1. In a large pot, heat the olive oil on medium heat until shimmering. Add the onion and saute for 6-8 minutes. Add garlic and cook for an additional minute.
  2. Add the ground turkey and cook for 5-7 minutes, or until it is browned and fully cooked. Add the seasonings and cook for an additional 1-2 minutes.
  3. Stir in the broth and bring the soup to a simmer. Once simmering, reduce the heat to low and allow it to continue to cook for 30-35 minutes.
  4. Towards the end of cooking, add the corn and beans. Simmer long enough to warm them up, about 2-3 minutes.
  5. Place in a thermos for an easy on the go healthy meal. Top with avocado for a great healthy fat!


  • 2 TBSP reduced-sodium soy sauce
  • 4 TBSP Dijon mustard
  • 3 TBSP pure maple syrup
  • 4 large chicken thighs, bone in, skin removed, and fat trimmed
  • 4 skinless chicken drumsticks
  • Salt and pepper
  • 12 ounces Brussel sprouts, trimmed and halved
  • 12 ounces butternut squash, peeled, seeded, and cut into small cubes
  • 6 sprigs fresh thyme
  • 1 ½ TBSP olive oil


  1. Preheat oven to 425 degrees. Line an 18-by-13 inch sheet pan with parchment paper and oil it.
  2. In a small bowl, combine soy sauce, 3 tablespoons of mustard, and 2 tablespoons of maple syrup.
  3. Season chicken with salt and pepper, then place on sheet pan.
  4. In a large bowl, combine the vegetables with the thyme and olive oil. Season with salt and pepper to taste. Arrange the vegetables on the baking sheet in a single layer around the chicken. Pour the sauce over the chicken, turning to coat completely. Any remaining sauce, pour over vegetables.
  5. Bake until the chicken is cooked and the vegetables are tender. This should take about 40 minutes. While it is cooking, whisk together remaining mustard and syrup.
  6. Once the chicken is fully cooked, brush the remaining sauce mixture over the chicken. Continue to bake until browned, about 5 minutes. Separate into containers with the vegetables and enjoy on Meal Days!

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