3 Warmer Ways to Eat Greens

While we all love a green smoothie in the summer, don't sacrifice your warm comfort just to double those greens.


I wanted to share my 3 favorite ways to eat more greens in the colder months that don't include cold smoothie, cold salad from the fridge or snacking on cold veggies.


All of these recipes are included in the Slim Down Recipe Club this month.


My top ways to enjoy more cabbage this month are roasted or air-fried (it's the same thing), in a soup or in my Easy Beef Egg Roll Bowls or in the Sweet & Spicy Cabbage Slaw as well as in this Weekly Salad with roasted Brussels Sprouts.


Here are the top warm recipes I've come up with:

White Bean, Bacon & Swiss Soup Adding chopped Swiss Chard to this garlicky soup adds a slurpy quality of noodles with more grams of fiber in this White Bean, Bacon and Swiss Chard Soup that is perfect for a warm dinner and reheatable for tomorrow's lunch!


Easy Beef Egg Roll Bowls All the warm comforting flavors in these Easy Beef Egg Roll Bowls makes this a favorite family-friendly dish with a high protein punch + high fiber boost from two kinds of cabbage that is sure to please many. (PS. preshredded cabbage + precooked rice makes this come together FAST)


Weekly Salad No. 62 -- try this classic combo of dates and apples with a fresh take on roasted Brussels Sprouts in the Roasted Brussels Date Apple Salad. It combines the savory warmth of roasted brussels, nutty pecans, creamy goat cheese, sweet dates, pungent red onions and chopped apples on a bed of romaine that makes dinner (or lunch) even easier.



Roasted Brussels Date Apple Weekly Salad

6 cup chopped romaine lettuce

1 lb Brussels Sprouts, trimmed and quartered

4 oz goat cheese

1 cup chopped and pitted dates

2/3 cup red onion, thinly sliced

1 cup toasted pecans

1 large crisp apple, peeled and chopped, tossed in 1 T fresh lemon juice.

2 Tb Balsamic Vinegar

2 Tb olive oil

Salt and pepper

Opt: Boneless skinless chicken thighs


Preheat the oven to 400F. To prepare chicken: in a heavy skillet over medium high heat, heat oil. Season chicken thighs with salt and pepper. Sear in hot pan for 4 minutes per side until browned. Turn pan down to low heat and add vinegar, maple syrup and water and cover with a lid. Continue cooking over low heat for 20 more minutes until chicken is cooked through. Cool and chop.


While chicken is cooking, prepare Brussels Sprouts, by placing trimmed and quartered Brussels sprouts on a large rimmed baking sheet, and drizzle with olive oil, salt and pepper. Roast for 20-25 minutes until crispy and slightly tender. Drizzle with balsamic and toss to coat. Let cool slightly before adding to the salad.


Assemble salad placing ingredients as pictured in rows. Serve warm or room temperature.

Serve with suggest Tessamae's Balsamic Dressing


If you're looking for the downloadable versions of these recipes + 100's more, check out the awesome and delicious Slim Down Recipe Club




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©2021 Nora Shank, Virginia | United States