5 Recipes from Fresh in Your Fridge by Erika Weissenborn

We recently had an opportunity to interview holistic nutritionist Erika Weissenborn on the Innovative Medicine podcast, “Your Health. Your Story.”

Her path began with her own healing journey and now she’s bringing fresh and innovative ideas to the nutrition world, including inspiring others to embrace cooking healthy right at home.

Her company, Fresh in the Fridge, brings a new twist to the traditional Meal Kit Service by providing each home with a plan of action crafted with care by their own personal Sous Chef and Dietitian.

Recently, she shared with us some of her top recipes you can incorporate into your cooking routine – simple enough for any at-home amateur chef.

Take a look and see how easy it is to invite wellness into your kitchen.

Roasted Vegetable Crunch Salad

Recipe by: Danielle Lindsay of Fresh in your Fridge

Combine the flavors of the changing seasons with a blend of autumn squash and hearty winter vegetables sweetened with a hint of maple syrup to finally welcome the tides of colder weather.

2 cups Brussel Sprouts, shredded
2 cups Butternut Squash, Cubbed
1 bunch Kale, chopped
1 Apple, sliced and sprinkled with lemon juice to keep from browning
1 cup Pecans, toasted
½ cup Pomegranate Seeds
⅓ cup Olive Oil
2 tbsp Balsamic Vinegar, or sub extra lemon juice
2 tbsp Lemon Juice, or sub extra balsamicÂ
1 tbsp Tahini
1 tbsp Maple Syrup
1 clove Garlic, or 1 tsp garlic powder

Preheat oven to 400F. Toss brussel sprouts and butternut squash in a drizzle of olive oil and pinch of salt.

Place on parchment lined baking sheet in the oven for 20-25 minutes, or until golden brown.

In a small bowl add in olive oil, balsamic, lemon juice, tahini, maple syrup and garlic and combine with a whisk, you can also toss these into a high speed blender if you have one and blend for a time saver!

Once vegetables are done roasting place in a bowl with chopped kale, pecans, pomegranate seeds, apple slices and toss with dressing! Enjoy as a side dish or add in quinoa, or crispy chickpeas for a more complete meal.

Apple Cinnamon Oatmeal Bars

Recipe by Corrine Chin-Fook of Fresh in your Fridge

Craving something sweet yet nutritious? These seasonal bars offer the best of both worlds – fiber rich oats and the natural sweetness of apples and maple syrup.

2 ½ cups certified gluten-free old fashioned oats*, divided
1 ½ teaspoons cinnamon
½ teaspoon baking powder
¼ teaspoon salt
1 cup milk, any kind (I used unsweetened almond milk)
¼ cup  no-sugar-added applesauce
¼ cup  pure maple syrup
¼ cup olive oil
1 egg
1 teaspoon vanilla extract
1 Granny Smith apple, peeled and grated

Directions:

Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside. Add 1 cup oats to a food processor or blender then process until oats have turned into flour (alternatively you could use a cup of oat flour, but don’t pack it!). Add flour to a large bowl with remaining 1-1/2 cups old fashioned oats, cinnamon, baking powder, and salt then stir with a fork to combine and set aside.

In another bowl, add milk, applesauce, maple syrup, coconut oil, egg, and vanilla then whisk to combine. Pour into dry ingredients then stir until just combined. Toss in grated apples, then pour batter into prepared baking pan.

Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Cool before slicing into bars then store in the refrigerator, or individually wrap bars and freeze.

MAKES 9 BARS

Lemon Raspberry Muffins, vegan and gluten-free

Recipe by Corrine Chin-Fook of Fresh in your Fridge

The perfect breakfast treat for the whole family, enriched with the tartness of fresh lemon and raspberries.

½ cup unsweetened almond milk
2 teaspoons lemon juice
1 cup Gluten Free All Purpose Flour
1 cup almond flour
½ cup oatmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teapsoon kosher salt
1 cup unsweetened applesauce
1 teaspoon vanilla extract
¼ cup olive oil
1 pint of raspberries
Rind of 1 lemon

Preheat oven to 375 and line muffin tin with liners. In a large bowl, mix the almond milk with the lemon juice, stir slightly and set aside – the mixture will start to curdle like buttermilk.

Mix all the dry ingredients together then add to the wet mixture, adding the applesauce, oil and vanilla extract, mix well. Add the wet mixture to the dry mixture and stir together.  Do not over mix. I like to stir it 10 times while rotating the bowl. Add in lemon rind and raspberries and stir until the batter is completely incorporated.

Using a tablespoon, evenly scoop batter into each muffin liner. Top with more raspberries, seeds or more oats. I like to top with chia seeds. Bake for 20-25 minutes, until a toothpick comes out clean

Creamy Corn Chowder, dairy-free

Recipe by Corrine Chin-Fook of Fresh in your Fridge

Warm your stomach and your soul with this wholesome and creamy soup. Sweet and savory, it’s the natural choice for a chilly evening.

2 tablespoons olive oil

3 cups red potatoes, diced

half an onion, diced

2 cloves garlic, minced

3 cups sweet corn kernels

1 large zucchini, diced

1 teaspoon salt (more to taste)

3 cups vegetable broth

1 cup almond milk (plain, unsweetened)

½ cup loosely packed fresh basil leaves, for serving

1 pound of chicken breast, chopped into cubes

1 bunch of spinach, chopped

1 tablespoon or oregano

1 tablespoon of basil

1 sprig of thyme

INSTRUCTIONS

Heat the olive oil in a large pot over medium high heat. Add all vegetables + salt and sauté until tender-crisp. Add in the spices and stir to combine.  Add the broth and simmer until potatoes are soft.

Transfer 3 cups of soup to a high-powered blender. Add the almond milk.

Stir the blended mixture into the large pot to combine with remaining soup. Serve into bowls and top with lots of fresh basil and olive oil.

Coconut Yam Kale Soup

Recipe by Erika Weissenborn of Fresh in your Fridge

For a different winter twist, try this wonderfully rich and savory soup sure to tingle your tastebuds and satisfy your hunger. 

1 tablespoon coconut oil

1 onion, diced

2 carrots, chopped

2 stalks celery, chopped

1 tablespoon cumin

1/2 teaspoon turmeric

1/2 teaspoon coriander

1/2 teaspoon grated ginger

2 large yams, diced

1/2-1 cup water or vegetable stock 

1 can full fat coconut milk

2 tablespoons apple cider vinegar

sea salt to taste

1 head lacinato/dino kale, chopped

On medium heat, melt coconut oil in a large pot and add onion to sauté. Place lid on and stir 3-5 minutes until onions are translucent.

Add in carrots, celery, cumin, coriander, turmeric, salt and ginger. Sauté for 2-3 minutes and add yams and water (should cover bottom of the pan and immerse the vegetables partway). Let simmer for 10-15 minutes or until yams are soft. Add in coconut milk, apple cider vinegar. Stir and heat until a gentle boil develops.

Blend the soup mixture by carefully transferring into a high speed blender or using an immersion blender in the pot. Blend until creamy. Transfer the blended soup back into the pot and stir in diced kale and let sit for 5 minutes. Kale will soften in the hot soup. Adjust seasoning with additional sea salt.