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Nourishing Recipes for the New Year

January 3, 2018 By Jess 14 Comments

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Whenever we turn the calendar to another New Year I get the urge to cook comforting dishes that are packed with nourishing and seasonal ingredients.

20 Nourishing Recipes for the New Year | cookinginmygenes.com
So, I’ve enlisted a couple of my blogging friends to put together a round-up of our favourite dishes that are sure to add flavour to your weekly meal plans.

From soups and stews, to salads and wraps plus some nutrient-dense snacks, there are dishes to suit everyone’s tastebuds!

And, you can also find a variety of dishes for certain dietary needs such as gluten-free and vegetarian. I can’t wait to tuck-in with some of these dishes in the upcoming weeks and I hope you will enjoy them too!

20 Nourishing Recipes for the New Year | cookinginmygenes.com

Nourishing Recipes for the New Year:

Breakfast

Sweet Potato and Bean Burrito with Plantains from What She Ate

Pumpkin Pie Overnight Oats from Kitchen, Uncorked

Raspberry Gingerbread Smoothie from Food Meanderings

Pear Cardamon Granola with Pecans from Making Healthy Choices

Snacks

Maple Pumpkin Cranberry Muffins from Eyecandypopper

Sweet Potato Lentil Hummus plus A Vegan Mezze from Occasionally Eggs

Gluten Free Pumpkin Spice Muffins from Cathy’s Gluten Free

Salads & Bowls

New Year Detox Salad with Pink Tahini Dressing from Justine Celina

Thai Buddha Bowl with Tofu & Peanut Sauce from What She Ate

Garlicky Peanut Soba Noodles with Roasted Broccoli from My Kitchen Love

Cauliflower Rice from The Athlete’s Palate

Shawarma Spiced Meatballs by From Pasta to Paleo

Cauliflower Alfredo with Peas from My Kitchen Love

Soups & Stews

Ribbolita Soup with Homemade Herbed Croutons (Vegan) from Eyecandypopper

Zucchini Noodle Curry Coconut Soup with Grilled Tofu from Girl Heart Food

Moroccan Lentil Stew from Kitchen, Uncorked

Smoky Chorizo, Kale and Squash Soup by From Pasta to Paleo

French Onion Soup from The Primal Desire

One Pot Meals

Veggie Korma from Girl Heart Food

Vegan Pumpkin Curry from Cilantro & Citronella

White Bean and Kale Vegan Pot Pie from The Stingy Vegan

Winter Black Bean and Pumpkin Chili from Occasionally Eggs

One Pot Stuffed Pepper Dinner from Jo and Sue

Curried Chicken Croquettes from Clockwatching Tart

There are so many wonderful delicious recipes to try, I think I’ve got my meal-plan ready for the next couple of weeks!

20 Nourishing Recipes for the New Year | cookinginmygenes.com
Until the next cooking adventure,
Jess

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Filed Under: Breakfast, Dinner, Easy Weeknight Dinners, Lunch, Recipe Tagged With: breakfast, dinner, gluten-free, healthy, lunch, nourishing, nutrients, nutritious, snacks, vegetarian

Previous Post: « A Sparkling New Years Eve Party Menu
Next Post: Spiced Oatmeal with Honey Pears »

Reader Interactions

Comments

  1. Terri

    January 5, 2018 at 6:23 pm

    These are all so comforting and healthy! Now that the holidays are over, I am getting back on track and can’t wait to try these recipes! Thanks for including me 🙂

    Reply
    • Jess

      January 7, 2018 at 12:18 pm

      Thanks for stopping by Terri! And thank you for contributing to this round-up! I’m excited to try the recipes too 🙂

      Reply
  2. Samantha | My Kitchen Love

    January 5, 2018 at 5:04 pm

    Thanks for including my Garlicky Soba Noodles! Great roundup!

    Reply
    • Jess

      January 5, 2018 at 5:22 pm

      You are most welcome! As soon as I saw the recipe for your Garlicky Soba Noodles I was like ‘um, yes please, must make these immediately!’

      Reply
  3. Cathy

    January 5, 2018 at 12:07 pm

    Thank you for assembling this great collection of nourishing recipes. I’m proud to have my gluten-free pumpkin muffins included.

    Reply
    • Jess

      January 5, 2018 at 5:23 pm

      You are most welcome Cathy! Thank you for sharing your delicious recipe – looking forward to trying them out!

      Reply
  4. Colleen

    January 5, 2018 at 11:26 am

    So many delicious looking recipes! Thanks for sharing this great roundup. Happy New Year!

    Reply
    • Jess

      January 5, 2018 at 5:24 pm

      Thanks Colleen for stopping by to check out the round-up! I hope you enjoy the recipes & Happy New Year to you as well!

      Reply
  5. Leslie-Anne

    January 5, 2018 at 7:12 am

    Thanks for including my chorizo, squash soup in this AMAZING round-up!

    Reply
    • Jess

      January 5, 2018 at 10:56 am

      You are most welcome Leslie-Anne! Thank you for sharing your delicious soup recipe! Can’t wait to try it out this month 🙂

      Reply
  6. Dawn - Girl Heart Food

    January 4, 2018 at 12:15 pm

    Thanks so much for including my zucchini noodle soup and veggie korma! Such a great collection of recipes and exactly what I need after all the holiday indulgences I’ve had this past month!! Sharing 🙂 Happy New Year!!

    Reply
    • Jess

      January 5, 2018 at 10:57 am

      You are most welcome Dawn! I’m looking forward to trying our your recipes this month too for a dose of veggies & comfort 🙂 Happy New Year!

      Reply
  7. Jo and Sue

    January 4, 2018 at 10:37 am

    Soooo many tasty recipes to try! Thanks for including us. 🙂

    Reply
    • Jess

      January 5, 2018 at 10:57 am

      I agree Jo and Sue, so many wonderful recipes to try! Happy to include yours 🙂

      Reply

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INSTA-GRATIFICATION

This BLUEBERRY BASIL GREEN SALAD is made for the S This BLUEBERRY BASIL GREEN SALAD is made for the Spring season! So simple and soooooo much flavour - you could even top it with your favourite protein for a delicious dinner!

Here’s the recipe friends!

Serves 4

INGREDIENTS:
8 cups spring greens or greens of your choice
1 cup fresh blueberries
1/2 cup packed fresh basil leaves, chopped or torn
2/3 cup toasted, sliced or chopped almonds
1/2 cup crumbled goat cheese
1 avocado, pit removed and sliced or chopped

HONEY LEMON VINAIGRETTE
juice and zest of one lemon
2 tbsp liquid honey
1/3 cup extra virgin olive oil
pinch of salt and pepper

INSTRUCTIONS:
1. Toast the sliced or chopped almonds in a small pan of medium-low heat until just golden brown, about 5 minutes. Set aside.
2. Add all of the honey lemon vinaigrette ingredients to a small bowl or mason jar, either whisk the dressing or shake in the mason jar to combine. Set aside.
3. To build the salad add the greens, blueberries, basil and almonds to a bowl. Toss the salad with half of the dressing, taste and add more if desired. Then top with crumbled goat cheese and sliced or chopped avocado.

https://www.cookinginmygenes.com/blueberry-basil-summer-green-salad/
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#springsalad #saladrecipe #blueberries #cookinginmygenes #springrecipes #saladbowl #damnthatsdelish #veggierecipes #recipereels #healthyrecipes #easyrecipes #saladbowl #saladideas #blueberrysalad
It doesn’t get better than this DEEP DISH MINI-E It doesn’t get better than this DEEP DISH MINI-EGG COOKIE BOWL. Melty chocolate mini-eggs in a buttery, chewy cookie dough that’s made for one.

You’re going to want to save this recipe for when you’re craving dessert!

Here’s the recipe:

INGREDIENTS:
2 1/2 tbsp unsalted butter
2 1/2 tbsp brown sugar
1 1/2 tbsp white sugar
1x egg yolk
1/2 tsp vanilla extract
6 1/2 tbsp all purpose flour
1/4 tsp baking soda
1/4 tsp salt
3 tbsp chopped chocolate mini-eggs (or chocolate chips)

INSTRUCTIONS:
1. Preheat the oven to 350F. To a small-medium size bowl add melted butter, brown sugar and white sugar. Whisk together to combine.
2. Add egg yolk and vanilla and whisk again to combine.
3. Add in flour, baking soda and salt and stir until a cookie dough forms. Mix in the chopped chocolate mini-eggs and press the dough into a 8-10oz ramekin. 
4. Bake in the oven 18-24 minutes depending on preferred doneness (16-18 minutes range will be a more ‘underdone’ cookie VS 24 minutes will be almost fully baked)
5. Enjoy!
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#minieggs #cookinginmygenes #easterrecipes #singleservingdessert #springbaking #thebakefeed #eastercookies #minieggcookies #bakingrecipes #bakingvideo #cookieskillet #cookiecake #chocolatechipcookie #dessertforone
It takes only 5 ingredients to make this ROASTED S It takes only 5 ingredients to make this ROASTED STRAWBERRY APPETIZER! 

Strawberries are roasted with balsamic and maple syrup and then used to top cracked black pepper Boursin cheese. Add a little basil for garnish and serve with crostini - that’s it. It’s the perfect hit of sweet and savoury for the Spring (then summer) season!

You can also easily double this recipe to make it for more people too. 

Here’s the recipe friends!

Serves: 3-4
Prep Time: 5 minutes
Cook Time: 20 minutes

INGREDIENTS:
1 1/2 tbsp balsamic vinegar
1 tbsp maple syrup or honey
2 cups fresh strawberries, quartered
1x 150g Boursin Cracked Black Pepper Cheese (remove from fridge 10 minutes before making the dip)
Fresh basil for garnish
Crostini or crackers for serving

INSTRUCTIONS:
1. Preheat the oven to 350F.
2. Add quartered strawberries to a parchment lined baking sheet along with balsamic vinegar and maple syrup. Stir together and then roast for 20-25 minutes until just softened and the strawberry juices start to release. Set aside to cool.
3. When you’re ready to serve the appetizer, spread the Boursin cheese on a low plate or bowl and then top with roasted strawberries and fresh basil.
4. Serve with crackers or crostini. Enjoy!
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#cookinginmygenes #springrecipes #entertainingathome #strawberryseason #appetizerideas #appetizerrecipe #cheeseplate #cheeseboard #recipereels #boursinbites #easyappetizers #crostini #budgetfriendlyrecipes #strawberryrecipes
These PEANUT CHICKEN BOWLS are a go-to lunch or di These PEANUT CHICKEN BOWLS are a go-to lunch or dinner for me because you can use whatever ingredients you’ve got on hand! 

It’s easy to mix & match your favourite veggies and grains, then just add your protein of choice (I like to use a cooked rotisserie chicken from the market since it makes this recipe so quick!)

Here’s how to make 2 servings - 

INGREDIENTS:

For the Peanut Chicken Bowls:
1-1 1/2 cups cooked chicken (or other protein of choice)
1/2-1 cup cooked grains of choice 
1 carrot, grated 
1/2 cup chopped cucumber 
1/2 bell pepper chopped
1/2-1 cup red cabbage, sliced thin
Mint for garnish

For the Peanut Sauce:
1/2 cup peanut butter
2 1/2 tbsp soy sauce or tamari 
Juice from half a lime
1 1/2 tbsp sriracha or other hot sauce of choice 
1 tsp fresh grated ginger 
1/4-1/3 cup hot water 

INSTRUCTIONS:
1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, sriracha, ginger and 1/4 - 1/3 cup hot water and set aside.
2. Divide the peanut chicken bowl ingredients between two bowls, drizzle with peanut sauce and enjoy!

Recipe is also on the blog if you desire - linked in my profile above!

https://www.cookinginmygenes.com/peanut-chicken-power-bowls/
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#easydinnerideas #peanutchicken #healthybowls #veggierecipes #dinnerrecipes #recipevideo #damnthatsdelish #cookinginmygenes #mealprepdaily #30minutemeals #dinnerinspo #healthyrecipes #weeknightdinner #chickendinner
Let’s make this simple SPRING TORTELLINI SALAD! Let’s make this simple SPRING TORTELLINI SALAD! 

This recipe is perfect for a simple weeknight dinner; easy to meal prep for lunch; or, make it for a brunch. 

INGREDIENTS NEEDED:
*cheese tortellini
*arugula
*fresh or frozen peas
*mixed herbs
*parmesan cheese
*olive oil
*lemon
*garlic
*dried herbs
*salt & pepper

Full recipe & directions can be found on the blog, linked in my profile above friends!

https://www.cookinginmygenes.com/easy-summer-tortellini-pasta-salad/
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#cookinginmygenes #pastasalad #springrecipes #easterrecipes #tortellini #easydinnerrecipes #recipevideo #mealpreprecipes #veggierecipes #30minutemeals #tortellinisalad #springsalad #saladrecipe
It’s time to bake allll the Spring recipes like It’s time to bake allll the Spring recipes like these LEMON BLUEBERRY BLONDIES! 

These one-bowl Blondies are tender, packed with lemon flavour and fresh blueberries PLUS a white chocolate drizzle. It doesn’t get any better - here’s the recipe friends!

INGREDIENTS:
1/2 cup unsalted butter, melted
3/4 cup white sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla extract
zest from 1 lemon (2 tsp lemon zest)
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup fresh blueberries
optional white chocolate drizzle: 1/2 cup white chocolate chips melted

INSTRUCTIONS:
1. Preheat oven to 350F and line an 8x8 pan with parchment paper. 
2. In a mixing bowl, whisk together melted butter, white and brown sugar until combined. Add the egg and vanilla extract and mix well. Whisk in the lemon zest.
3. Using a spoon or spatula, mix flour, baking powder and salt into wet ingredients, stirring until everything comes together and no clumps of flour remain (it will be quite thick like cookie dough). Gently stir in the blueberries.
4. Transfer the batter into the prepared pan and smooth out the top so the batter reaches the edges of the pan.
5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan and then remove and cut into 9 or 12 squares.  Drizzle with melted white chocolate and enjoy!
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#lemonblueberry #cookinginmygenes #thebakefeed #springbaking #blondies #blueberrydessert #blueberries #easyrecipes #onebowlbaking #bakedfromscratch #cookiebar #dessertbar #blueberrylemon #feedfeedbaking #bakingrecipes #recipereels
I love to bake on the weekend so I’m popping the I love to bake on the weekend so I’m popping these ONE BOWL CHOCOLATE CHIP OATMEAL COOKIES in the oven!

Made in just one bowl, these chewy, chocolatey cookies are made for weekend dessert or snacks. 

Recipe is on the blog friends, link is in my profile above!

https://www.cookinginmygenes.com/one-bowl-oatmeal-chocolate-chip-cookies/
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#thebakefeed #weekendbaking #cookinginmygenes #chocolatechipcookies #onebowlbaking #bakedfromscratch #imsomartha #feedfeedbaking #cookieshomemade #oatmealcookies #cookierecipe #easycookies
This GOAT CHEESE PESTO DIP is perfect for this tim This GOAT CHEESE PESTO DIP is perfect for this time of year. Crunchy, flavourful AND easy to make. 

Here’s the recipes friends!

INGREDIENTS:
150-200g softened goat cheese (or cream cheese or even hummus!)
1/3 cup chopped cucumbers
1/3 cup chopped sundried tomatoes 
1/4 cup chopped walnuts
2-4 tbsp pesto 
Toppings: drizzle olive oil, chili flakes, fresh basil

INSTRUCTIONS:
Spread softened goat cheese on a plate. Swirl pesto into the goat cheese. Sprinkle over the cucumbers, sundried tomatoes and walnuts. Drizzle with olive oil and a pinch chili flakes. Top with fresh basil. (Other delicious add-ons could be olives, capers, balsamic glaze drizzle). 

https://www.cookinginmygenes.com/goat-cheese-pesto-appetizer/
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#goatcheese #cookinginmygenes #easyappetizers #cheeseplate #cheeseboards #crostini #creamcheese #damnthatsdelish #recipereels #entertainingathome #cheesedip #springrecipes #appetizerideas #snackideas #veggierecipes
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