Winter Recipes

As we come to the end of winter, I've been reflecting on the meals that have kept me nourished, energised, and supported through the colder months.

One thing I've learned is that healthy eating doesn't have to be complicated or expensive. I don't chase perfection - I choose foods that help me build the internal capacity to show up well in my work and my life.

This is what I call Conscious Fuel: simple, nourishing meals that support recovery, sustained energy, and wellbeing.

Here are two of my go to winter recipe that have been on repeat. 👇

MIXED BEAN CHILLI

SERVES 2 

1tsp coconut oil 

1 onion 

1 red pepper, diced 

1tsp cumin 

1 tsp crushed chilli 

½ tsp chilli powder 

150g mushrooms, sliced 

½ can of chopped tomatoes 

2 tbsp tomato puree 

1 x can mixed beans 1 veg stock cube

Heat the oil and fry the onion and garlic for 2 mins. 

Add the pepper and spices and sweat for 5 mins. Add the mushrooms and cook for 1 min. 

Tip in rest of ingredients and simmer for 5 - 10 mins. 

Serve with sliced avocado, slices of lime, quinoa or cauliflower rice.

Add breast chicken or beef mince to give it a meaty meal. (Optional)

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CHICKEN & BUTTERNUT BAKE

SERVES 4 

1kg chicken thighs and drumsticks 

2 onions, peeled and halved 

500g new potatoes, cut into thick wedges 

400g butternut, peeled, deseeded and cut into wedges 

4 cloves garlic, unpeeled 

1 tbsp olive oil 

30g walnut halves 

15g fresh thyme 

50g goat's cheese, crumbled 

Pre-heat the oven to 200°C. Put the chicken in a large baking dish with the shallots, potatoes, squash and garlic. Drizzle with the oil and shake to coat, then season. Roast in the oven for 45 mins, turning halfway through. 

Remove the tray from the oven and stir through the walnuts and the thyme leaves. Roast for a further 10 mins until the chicken is cooked through, the skin is crispy, the squash is tender and the walnuts are toasted. 

Sprinkle over the goat’s cheese to serve (or cheese of your choice)