3 Must-Eat Healthy Foods During Winter

Along with change in weather, higher energy bills, and wardrobe changes, the cool weather also affects your body. Tons of things change during winter, from your food preference, to your metabolism and even energy levels change. The thoughts of being cuddled up with a warm drink are inviting. If you feel this way, you’re not alone.
This doesn’t mean you should wait until summer to take charge of your life. The secret to feeling warm and sunny in the winter is by “winterizing” your diet. Here are 3 healthy foods you should try out this winter.

Healthy Chicken Noodle Soup INGREDIENTS
2 tbsp. extra-virgin olive oil, divided
1 lb. boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. dried oregano
1 large onion, chopped
3 large carrots, peeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
5 c. Swanson Chicken Broth
3 c. water
Small bunch thyme
1 bay leaf
1 (12-oz.) package gluten-free noodles
1 bunch Tuscan kale, stemmed and shredded
Juice of 1 lemon
INSTRUCTIONS
In a large pot over medium high heat, heat 1 tablespoon of oil. Season chicken all over with oregano, salt, and pepper and add to the pot. Cook until golden and cooked through, about 8 minutes per side.
Remove from the pot and let rest for 10 minutes before chopping into small chunks.
Add 2 tbsp chicken broth to the skillet (it should bubble immediately), then use a wooden spoon to scrape up golden chicken bits. Let cook until most liquid has reduced down, then add remaining tablespoon oil.
When oil is hot, add onion, carrot, and celery. Season with salt and pepper and cook until beginning to soften, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute.
Pour over broth and water and add bay leaf and thyme. Bring to a steady simmer and let simmer for 15 minutes. Season with salt and pepper.
Increase heat and bring mixture to boil, then add noodles. Cook until noodles are tender. Discard thyme stems and bay leaves, then stir in kale, lemon juice, and chopped chicken.

Apple Cinnamon Oatmeal
Oatmeal is much more than just a convenient breakfast food. It also provides nutrients that are essential during the winter. Oatmeal can be changed up by adding warm spices like cinnamon, cardamom and nutmeg without adding calories, fat, sugar or salt. And oatmeal is high in zinc (important for proper immune function) and soluble fiber (associated with heart health).
INGREDIENTS
1/2 tablespoon unsalted butter
1 medium crisp apple, about 1 1/2 cups diced
3 tablespoons honey (OR 2 tablespoons brown sugar), plus a little more to drizzle over the finished oatmeal
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of salt
2 cups water
1 cup old fashioned oats (or gluten free oats!)
1/2 cup chopped walnuts (optional)
1/2 cup milk (optional)
INSTRUCTIONS
In a medium saucepan, melt the butter over medium high heat. Add 1 cup of the apples, the honey or brown sugar, and sprinkle in the spices and salt. Cook for 2-3 minutes until the apples are softened.
Pour in the water, turn the heat up to high, and bring to a low boil. Add the oats and reduce the heat to medium/medium high. Cook, stirring occasionally for 3-5 more minutes.
Add the walnuts (if using), and continue cooking until most of the liquid is absorbed. Divide the oatmeal between two bowls, sprinkle each with the remaining apples, drizzle with a little more honey, and splash 1/4 cup milk into each bowl.

Roasted Sweet Potatoes With Cinnamon and Honey
INGREDIENTS
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
DIRECTIONS
Preheat the oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in the oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.