Because Winter Won’t End, Five Dishes to Warm You TF Up


Veggie enthusiast and cozy cooking expert Amy McDaniel (of Instagram’s @veggiebellie) is hitting us with some fresh eats to warm you up during this interminable winter. Put on your fluffy socks and your stretchy pants – it’s about to get real.

Roasted Salmon with Dill Coconut Cream | Serves 2


A go-to in my house each week. Easy, crispy roasted salmon drizzled with a dairy-free dill coconut cream. Whips up in under thirty minutes and keeps you satiated (and warm) for hours.


2 6oz filets of wild caught salmon

1 tbsp avocado oil

1 tbsp coconut aminos

Zest and juice from one lemon

1 4oz container coconut yogurt, unsweetened

4 tbsp fresh dill, minced

2 tbsp capers, drained

Salt and freshly ground pepper, to taste


  1. Marinate the salmon in lemon juice, coconut aminos, and avocado oil for 1-3 hours.

  2. Sprinkle salmon with coarse ground salt and pepper. Broil on high for 5-7 minutes, until cooked to desired temperature.

  3. Mix coconut cream, lemon zest, dill, and capers together for topping.

  4. Serve with roasted or sautéed veggies, brown rice, or greens.

  5. *Side note, this coconut cream is good on everything. Everything. Ask my friends. And the leftover roasted veggies in my fridge.

Spicy Thai Coconut Curry | Serves 4, with leftovers


A quicker, yet better than take out, way to my curry-loving heart. Crisp fresh veggies, creamy coconut broth, with a hint of spice and lime. As warming and comfy as it gets.


1 head broccoli, cut into florets

1 medium onion, sliced

1 medium zucchini, cubed

1 red pepper, cored, seeded, and cut into slices

2 cups carrots, sliced

2 cups mushrooms, quartered

1 large boneless, skinless, pasture raised chicken breast, cut into cubes (omit to make vegan)

2 cans coconut cream

1 container curry paste or 3 tablespoons dried curry powder

2-4 cups bone broth or vegetable stock

1 tbsp freshly ground ginger

1 tbsp minced garlic

2-4 tbsp avocado, olive, or coconut oil

Salt and freshly ground pepper, to taste


  1. Season the chicken with ¼ of the curry powder/paste, salt, and freshly ground pepper. Sear on medium heat in 1 tbsp desired oil. Once browned on each side, remove from pan and set aside.

  2. Add 1 tbsp oil and sauté the onion until softened.

  3. Add the garlic, ginger, broccoli, zucchini, red pepper, carrots, and mushrooms. Sauté for 5-7 minutes.

  4. Add the chicken back in, along with the coconut cream, remaining curry powder/paste, and broth.

  5. Bring to boil, reduce to medium heat, and simmer for 10-20 minutes, or until chicken is cooked through and vegetables are tender.

  6. Remove from heat and finish with lime juice.

  7. Serve with quinoa, cauliflower rice, or add extra broth to create a warming winter soup. Garnish with sliced avocado, cilantro, and lime wedges.  

Sundried Tomato & Winter Squash Pasta | Serves 2

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Someone recently told me sundried tomatoes were out. And yes, it was a hinge date. And no, I never called him back. Combine them with caramelized winter squash, peppery arugula, and fresh lemon, and you’ve got yourself a twenty-minute meal well suited for a bottle of red and that Netflix series you’ve been avoiding this weather with.


1 small butternut squash, peeled, halved, seeded, and cubed

4 cups chickpea or brown rice pasta

1 4oz jar sundried tomatoes in oil, julienned

4 cups arugula

1 lemon, juiced

1 tbsp fresh garlic, minced

Salt and freshly ground pepper, to taste

Red pepper flakes, to taste

3 tbsp olive, avocado, or coconut oil

1 tbsp ghee


  1. Toss butternut squash in 2 tbsp desired oil, salt, and pepper. Roast at 400 degrees for 15-20 minutes or until tender and caramelized. Set aside.

  2. Cook pasta according to package instructions. Drain, rinse, and set aside.

  3. In a large saucepan over low heat, sauté garlic and red pepper flakes in 1 tbsp desired oil for 1 minute.

  4. Add in squash, pasta, and sundried tomatoes. Stir and cook until combined.

  5. Finish with arugula, lemon, and ghee. Easy peasy.

Veggie Packed Bolognese & Zoodles | Serves 4


My most-cozy, most-favorited, most-eaten winter dish. The kind of dish that gets better and better each day. Packed with veggies – but as filling and comforting as ever.


1 cup onion, finely chopped

2 cups celery, finely chopped

2 cups carrots, finely chopped

4 garlic cloves, minced

4 tbsp olive oil or ghee

1 pound grass-fed, pasture raised ground beef, or minced mushrooms to make vegan

2 cups white wine (optional)

½ tsp ground nutmeg

2 cans San Marzano tomatoes, blended

Salt and freshly ground pepper, to taste

Fresh basil for garnish


  1. In a large saucepan, sauté onion in 2 tbsp olive oil or ghee for 3-4 minutes or until translucent.

  2. Add rest of oil or ghee, celery, and carrots, and sauté for another 5 minutes.

  3. Add grass-fed beef or mushrooms and cook for 5 minutes.

  4. Deglaze with white wine and simmer until evaporated, about 15 minutes.

  5. Add tomatoes, nutmeg (the game changer!), salt, and freshly ground pepper.

  6. Simmer on low for 4-6 hours, or transfer to slow cooker.

  7. Serve on brown rice pasta, zucchini noodles, or spaghetti squash. Garnish with basil and voila!

Easiest Roasted Veggies | Serves 2, with leftovers

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And last, but certainly not least, my go-to roasted veggie recipe. I make these weekly – if not daily – and put them on just about everything.


½ head broccoli, cut into florets

½ head cauliflower, cut into florets

2 large carrots, thickly sliced

1 head fennel, thinly sliced

1-2 small sweet potatoes, cubed

4 tbsp olive, avocado, or coconut oil

2 tbsp ground mustard

Salt and freshly ground pepper, to taste


  1. Rinse, dry, and cut veggies into consistent cubes to ensure consistent cooking times.

  2. Toss with desired oil, mustard, salt, and pepper.

  3. Roast at 450 degrees for 15-20 minutes or until tender and caramelized.

  4. Serve in buddha bowls, warm up a salad, or simply dip in my favorite maple tahini dressing. Boom.