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Healthy Recipes for Winter Solstice Feasts

Discover delicious and healthy recipes for your Winter Solstice feast. Enjoy nourishing dishes perfect for celebrating the longest night of the year.
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Spiced Lentil and Spinach Soup

 

This warming soup is a blend of lentils, spices, and spinach, creating a nourishing and satisfying meal. Packed with protein and fiber, lentils are excellent for weight loss as they keep you full longer and stabilize blood sugar levels. Spinach adds a dose of iron and vitamin C, making this soup a powerhouse of nutrition.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 cup dried red lentils, rinsed
  • 5 cups vegetable broth
  • 2 cups fresh spinach, chopped
  • Salt and pepper to taste
  • Juice of 1 lemon

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
  2. Add the cumin, coriander, turmeric, and cinnamon, and cook for another minute until fragrant.
  3. Stir in the red lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender.
  4. Add the spinach and cook for another 5 minutes until wilted. Season with salt, pepper, and lemon juice.

This soup is an excellent source of plant-based protein and iron and is low in fat, making it great for a healthy feast.

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Root Vegetable Quinoa Salad

 

This vibrant salad combines the earthy sweetness of roasted root vegetables with the protein-packed goodness of quinoa. Perfect for a Winter Solstice Feast, it's hearty, nutritious, and deliciously satisfying. The beauty of this dish is its flexibility – you can choose a variety of seasonal root vegetables, such as carrots, parsnips, and sweet potatoes, all of which are high in fiber and vitamins.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 medium carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 sweet potato, peeled and diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup dried cranberries
  • Juice of 1 lemon
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup

Instructions:

  1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced carrots, parsnips, and sweet potato with olive oil, salt, pepper, thyme, and rosemary until well coated. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized.
  2. While the vegetables are roasting, bring the quinoa and water to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and water is absorbed. Fluff with a fork.
  3. In a large bowl, combine the roasted vegetables, cooked quinoa, toasted pumpkin seeds, and dried cranberries.
  4. In a small bowl, whisk together the lemon juice, balsamic vinegar, and maple syrup. Pour over the salad and toss to combine.

This recipe is healthy because it's rich in fiber, antioxidants, and plant protein, making it perfect for weight loss and energy maintenance.

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Baked Fish with Dill and Lemon

 

Baked fish is a delightful and light main course, perfect for a festive yet healthy Winter Solstice Feast. This dish is rich in omega-3 fatty acids, essential for heart and brain health, and seasoned with dill and lemon for an invigorating burst of flavor. Choosing wild-caught fish adds an extra layer of sustainability and health benefits.

Ingredients:

  • 4 fillets of white fish (such as cod or haddock)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 lemon, sliced
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly oil a baking dish and place the fish fillets inside.
  2. Drizzle the fish with olive oil and season with salt, pepper, garlic powder, and paprika.
  3. Layer lemon slices over the fish and sprinkle with fresh dill.
  4. Cover the dish with foil and bake for 15-20 minutes, or until the fish flakes easily with a fork.

This dish is a lean source of protein and packed with omega-3 fatty acids, which can aid in weight loss and support overall health.

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Warm Apple and Kale Salad

 

This warm salad is the perfect balance of sweetness and savory, combining crisp apples, nutrient-rich kale, and a light vinaigrette dressing. Apples are high in fiber and antioxidants, while kale provides an abundance of vitamins A, K, and C. This recipe is ideal for a comforting yet healthy addition to your Winter Solstice Feast.

Ingredients:

  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 2 apples, cored and sliced
  • 8 cups kale, chopped and stems removed
  • 1/4 cup toasted walnuts
  • Salt and pepper to taste
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard

Instructions:

  1. In a large skillet, heat olive oil over medium heat. Add the red onion and sauté until it begins to soften.
  2. Add the apple slices and cook for another 2 minutes until they start to caramelize slightly.
  3. Add the kale, reduce the heat to low, cover the skillet, and allow the kale to wilt for about 5 minutes.
  4. In a small bowl, whisk together apple cider vinegar, honey, and Dijon mustard.
  5. Toss the warm salad with the dressing, toasted walnuts, salt, and pepper just before serving.

This dish is packed with fiber, vitamins, and healthy fats, enhancing satiety and supporting overall wellness.

Stuffed Acorn Squash with Wild Rice and Cranberries

 

Stuffed acorn squash is a visually stunning and satisfying dish that is perfect for a festive Winter Solstice Feast. The combination of wild rice, cranberries, and nuts offers a robust blend of flavors and textures. This dish is full of antioxidants, whole grains, and healthy fats, making it both delicious and nutritious.

Ingredients:

  • 2 acorn squashes, halved and seeds removed
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/3 cup walnuts, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon ground sage
  • 1 teaspoon ground cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C). Place the acorn squash halves cut-side down on a baking sheet and bake for 30 minutes or until tender.
  2. While the squash is baking, cook the wild rice in the vegetable broth according to the package instructions. Once cooked, fluff with a fork and stir in the dried cranberries and chopped walnuts.
  3. In a small bowl, combine olive oil, salt, pepper, sage, and cinnamon. Brush the inside of each squash with the mixture.
  4. Spoon the wild rice mixture into the baked squash halves, pressing gently to fill completely.

This recipe is rich in antioxidants from cranberries, along with whole grains and healthy fats, making it a heart-healthy and satiating main course.

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Root Vegetable Quinoa Salad

 

This vibrant salad combines the earthy sweetness of roasted root vegetables with the protein-packed goodness of quinoa. Perfect for a Winter Solstice Feast, it's hearty, nutritious, and deliciously satisfying. The beauty of this dish is its flexibility – you can choose a variety of seasonal root vegetables, such as carrots, parsnips, and sweet potatoes, all of which are high in fiber and vitamins.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 medium carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 sweet potato, peeled and diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup dried cranberries
  • Juice of 1 lemon
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup

Instructions:

  1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced carrots, parsnips, and sweet potato with olive oil, salt, pepper, thyme, and rosemary until well coated. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized.
  2. While the vegetables are roasting, bring the quinoa and water to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and water is absorbed. Fluff with a fork.
  3. In a large bowl, combine the roasted vegetables, cooked quinoa, toasted pumpkin seeds, and dried cranberries.
  4. In a small bowl, whisk together the lemon juice, balsamic vinegar, and maple syrup. Pour over the salad and toss to combine.

This recipe is healthy because it's rich in fiber, antioxidants, and plant protein, making it perfect for weight loss and energy maintenance.

Spiced Lentil and Spinach Soup

 

This warming soup is a blend of lentils, spices, and spinach, creating a nourishing and satisfying meal. Packed with protein and fiber, lentils are excellent for weight loss as they keep you full longer and stabilize blood sugar levels. Spinach adds a dose of iron and vitamin C, making this soup a powerhouse of nutrition.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 cup dried red lentils, rinsed
  • 5 cups vegetable broth
  • 2 cups fresh spinach, chopped
  • Salt and pepper to taste
  • Juice of 1 lemon

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
  2. Add the cumin, coriander, turmeric, and cinnamon, and cook for another minute until fragrant.
  3. Stir in the red lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender.
  4. Add the spinach and cook for another 5 minutes until wilted. Season with salt, pepper, and lemon juice.

This soup is an excellent source of plant-based protein and iron and is low in fat, making it great for a healthy feast.

Spaghetti Squash with Garlic and Herbs

 

Spaghetti squash is a fantastic low-calorie alternative to pasta, and its subtle flavor pairs well with the robust taste of garlic and herbs. This dish is not only filling but incredibly flavorful, making it a showstopper at any Winter Solstice Feast. It's rich in vitamins A and C and boosts your immune system during the colder months.

Ingredients:

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes or until tender.
  2. Let the squash cool for a few minutes, then use a fork to scrape the flesh into strands.
  3. In a large skillet, heat olive oil over medium heat. Add the garlic, basil, and oregano, and cook until the garlic is fragrant, about 1 minute.
  4. Add the spaghetti squash strands to the skillet and toss well to combine. Season with salt and pepper.
  5. Sprinkle with Parmesan cheese and fresh parsley before serving.

This recipe is rich in fiber yet low in calories, aiding in weight management and offering a healthy alternative to traditional pasta dishes.

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Root Vegetable Quinoa Salad

 

This vibrant salad combines the earthy sweetness of roasted root vegetables with the protein-packed goodness of quinoa. Perfect for a Winter Solstice Feast, it's hearty, nutritious, and deliciously satisfying. The beauty of this dish is its flexibility – you can choose a variety of seasonal root vegetables, such as carrots, parsnips, and sweet potatoes, all of which are high in fiber and vitamins.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 medium carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 sweet potato, peeled and diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup dried cranberries
  • Juice of 1 lemon
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup

Instructions:

  1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced carrots, parsnips, and sweet potato with olive oil, salt, pepper, thyme, and rosemary until well coated. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized.
  2. While the vegetables are roasting, bring the quinoa and water to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and water is absorbed. Fluff with a fork.
  3. In a large bowl, combine the roasted vegetables, cooked quinoa, toasted pumpkin seeds, and dried cranberries.
  4. In a small bowl, whisk together the lemon juice, balsamic vinegar, and maple syrup. Pour over the salad and toss to combine.

This recipe is healthy because it's rich in fiber, antioxidants, and plant protein, making it perfect for weight loss and energy maintenance.

Spiced Lentil and Spinach Soup

 

This warming soup is a blend of lentils, spices, and spinach, creating a nourishing and satisfying meal. Packed with protein and fiber, lentils are excellent for weight loss as they keep you full longer and stabilize blood sugar levels. Spinach adds a dose of iron and vitamin C, making this soup a powerhouse of nutrition.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 cup dried red lentils, rinsed
  • 5 cups vegetable broth
  • 2 cups fresh spinach, chopped
  • Salt and pepper to taste
  • Juice of 1 lemon

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
  2. Add the cumin, coriander, turmeric, and cinnamon, and cook for another minute until fragrant.
  3. Stir in the red lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender.
  4. Add the spinach and cook for another 5 minutes until wilted. Season with salt, pepper, and lemon juice.

This soup is an excellent source of plant-based protein and iron and is low in fat, making it great for a healthy feast.

Spaghetti Squash with Garlic and Herbs

 

Spaghetti squash is a fantastic low-calorie alternative to pasta, and its subtle flavor pairs well with the robust taste of garlic and herbs. This dish is not only filling but incredibly flavorful, making it a showstopper at any Winter Solstice Feast. It's rich in vitamins A and C and boosts your immune system during the colder months.

Ingredients:

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes or until tender.
  2. Let the squash cool for a few minutes, then use a fork to scrape the flesh into strands.
  3. In a large skillet, heat olive oil over medium heat. Add the garlic, basil, and oregano, and cook until the garlic is fragrant, about 1 minute.
  4. Add the spaghetti squash strands to the skillet and toss well to combine. Season with salt and pepper.
  5. Sprinkle with Parmesan cheese and fresh parsley before serving.

This recipe is rich in fiber yet low in calories, aiding in weight management and offering a healthy alternative to traditional pasta dishes.

Baked Fish with Dill and Lemon

 

Baked fish is a delightful and light main course, perfect for a festive yet healthy Winter Solstice Feast. This dish is rich in omega-3 fatty acids, essential for heart and brain health, and seasoned with dill and lemon for an invigorating burst of flavor. Choosing wild-caught fish adds an extra layer of sustainability and health benefits.

Ingredients:

  • 4 fillets of white fish (such as cod or haddock)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 lemon, sliced
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly oil a baking dish and place the fish fillets inside.
  2. Drizzle the fish with olive oil and season with salt, pepper, garlic powder, and paprika.
  3. Layer lemon slices over the fish and sprinkle with fresh dill.
  4. Cover the dish with foil and bake for 15-20 minutes, or until the fish flakes easily with a fork.

This dish is a lean source of protein and packed with omega-3 fatty acids, which can aid in weight loss and support overall health.

Warm Apple and Kale Salad

 

This warm salad is the perfect balance of sweetness and savory, combining crisp apples, nutrient-rich kale, and a light vinaigrette dressing. Apples are high in fiber and antioxidants, while kale provides an abundance of vitamins A, K, and C. This recipe is ideal for a comforting yet healthy addition to your Winter Solstice Feast.

Ingredients:

  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 2 apples, cored and sliced
  • 8 cups kale, chopped and stems removed
  • 1/4 cup toasted walnuts
  • Salt and pepper to taste
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard

Instructions:

  1. In a large skillet, heat olive oil over medium heat. Add the red onion and sauté until it begins to soften.
  2. Add the apple slices and cook for another 2 minutes until they start to caramelize slightly.
  3. Add the kale, reduce the heat to low, cover the skillet, and allow the kale to wilt for about 5 minutes.
  4. In a small bowl, whisk together apple cider vinegar, honey, and Dijon mustard.
  5. Toss the warm salad with the dressing, toasted walnuts, salt, and pepper just before serving.

This dish is packed with fiber, vitamins, and healthy fats, enhancing satiety and supporting overall wellness.

Stuffed Acorn Squash with Wild Rice and Cranberries

 

Stuffed acorn squash is a visually stunning and satisfying dish that is perfect for a festive Winter Solstice Feast. The combination of wild rice, cranberries, and nuts offers a robust blend of flavors and textures. This dish is full of antioxidants, whole grains, and healthy fats, making it both delicious and nutritious.

Ingredients:

  • 2 acorn squashes, halved and seeds removed
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/3 cup walnuts, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon ground sage
  • 1 teaspoon ground cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C). Place the acorn squash halves cut-side down on a baking sheet and bake for 30 minutes or until tender.
  2. While the squash is baking, cook the wild rice in the vegetable broth according to the package instructions. Once cooked, fluff with a fork and stir in the dried cranberries and chopped walnuts.
  3. In a small bowl, combine olive oil, salt, pepper, sage, and cinnamon. Brush the inside of each squash with the mixture.
  4. Spoon the wild rice mixture into the baked squash halves, pressing gently to fill completely.

This recipe is rich in antioxidants from cranberries, along with whole grains and healthy fats, making it a heart-healthy and satiating main course.

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Healthy Recipes for Winter Solstice Feasts

Root Vegetable Quinoa Salad

 

This vibrant salad combines the earthy sweetness of roasted root vegetables with the protein-packed goodness of quinoa. Perfect for a Winter Solstice Feast, it's hearty, nutritious, and deliciously satisfying. The beauty of this dish is its flexibility – you can choose a variety of seasonal root vegetables, such as carrots, parsnips, and sweet potatoes, all of which are high in fiber and vitamins.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 medium carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 sweet potato, peeled and diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup dried cranberries
  • Juice of 1 lemon
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup

Instructions:

  1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced carrots, parsnips, and sweet potato with olive oil, salt, pepper, thyme, and rosemary until well coated. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized.
  2. While the vegetables are roasting, bring the quinoa and water to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and water is absorbed. Fluff with a fork.
  3. In a large bowl, combine the roasted vegetables, cooked quinoa, toasted pumpkin seeds, and dried cranberries.
  4. In a small bowl, whisk together the lemon juice, balsamic vinegar, and maple syrup. Pour over the salad and toss to combine.

This recipe is healthy because it's rich in fiber, antioxidants, and plant protein, making it perfect for weight loss and energy maintenance.

Spiced Lentil and Spinach Soup

 

This warming soup is a blend of lentils, spices, and spinach, creating a nourishing and satisfying meal. Packed with protein and fiber, lentils are excellent for weight loss as they keep you full longer and stabilize blood sugar levels. Spinach adds a dose of iron and vitamin C, making this soup a powerhouse of nutrition.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 cup dried red lentils, rinsed
  • 5 cups vegetable broth
  • 2 cups fresh spinach, chopped
  • Salt and pepper to taste
  • Juice of 1 lemon

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
  2. Add the cumin, coriander, turmeric, and cinnamon, and cook for another minute until fragrant.
  3. Stir in the red lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender.
  4. Add the spinach and cook for another 5 minutes until wilted. Season with salt, pepper, and lemon juice.

This soup is an excellent source of plant-based protein and iron and is low in fat, making it great for a healthy feast.

Spaghetti Squash with Garlic and Herbs

 

Spaghetti squash is a fantastic low-calorie alternative to pasta, and its subtle flavor pairs well with the robust taste of garlic and herbs. This dish is not only filling but incredibly flavorful, making it a showstopper at any Winter Solstice Feast. It's rich in vitamins A and C and boosts your immune system during the colder months.

Ingredients:

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes or until tender.
  2. Let the squash cool for a few minutes, then use a fork to scrape the flesh into strands.
  3. In a large skillet, heat olive oil over medium heat. Add the garlic, basil, and oregano, and cook until the garlic is fragrant, about 1 minute.
  4. Add the spaghetti squash strands to the skillet and toss well to combine. Season with salt and pepper.
  5. Sprinkle with Parmesan cheese and fresh parsley before serving.

This recipe is rich in fiber yet low in calories, aiding in weight management and offering a healthy alternative to traditional pasta dishes.

Baked Fish with Dill and Lemon

 

Baked fish is a delightful and light main course, perfect for a festive yet healthy Winter Solstice Feast. This dish is rich in omega-3 fatty acids, essential for heart and brain health, and seasoned with dill and lemon for an invigorating burst of flavor. Choosing wild-caught fish adds an extra layer of sustainability and health benefits.

Ingredients:

  • 4 fillets of white fish (such as cod or haddock)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 lemon, sliced
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly oil a baking dish and place the fish fillets inside.
  2. Drizzle the fish with olive oil and season with salt, pepper, garlic powder, and paprika.
  3. Layer lemon slices over the fish and sprinkle with fresh dill.
  4. Cover the dish with foil and bake for 15-20 minutes, or until the fish flakes easily with a fork.

This dish is a lean source of protein and packed with omega-3 fatty acids, which can aid in weight loss and support overall health.

Warm Apple and Kale Salad

 

This warm salad is the perfect balance of sweetness and savory, combining crisp apples, nutrient-rich kale, and a light vinaigrette dressing. Apples are high in fiber and antioxidants, while kale provides an abundance of vitamins A, K, and C. This recipe is ideal for a comforting yet healthy addition to your Winter Solstice Feast.

Ingredients:

  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 2 apples, cored and sliced
  • 8 cups kale, chopped and stems removed
  • 1/4 cup toasted walnuts
  • Salt and pepper to taste
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard

Instructions:

  1. In a large skillet, heat olive oil over medium heat. Add the red onion and sauté until it begins to soften.
  2. Add the apple slices and cook for another 2 minutes until they start to caramelize slightly.
  3. Add the kale, reduce the heat to low, cover the skillet, and allow the kale to wilt for about 5 minutes.
  4. In a small bowl, whisk together apple cider vinegar, honey, and Dijon mustard.
  5. Toss the warm salad with the dressing, toasted walnuts, salt, and pepper just before serving.

This dish is packed with fiber, vitamins, and healthy fats, enhancing satiety and supporting overall wellness.

Stuffed Acorn Squash with Wild Rice and Cranberries

 

Stuffed acorn squash is a visually stunning and satisfying dish that is perfect for a festive Winter Solstice Feast. The combination of wild rice, cranberries, and nuts offers a robust blend of flavors and textures. This dish is full of antioxidants, whole grains, and healthy fats, making it both delicious and nutritious.

Ingredients:

  • 2 acorn squashes, halved and seeds removed
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/3 cup walnuts, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon ground sage
  • 1 teaspoon ground cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C). Place the acorn squash halves cut-side down on a baking sheet and bake for 30 minutes or until tender.
  2. While the squash is baking, cook the wild rice in the vegetable broth according to the package instructions. Once cooked, fluff with a fork and stir in the dried cranberries and chopped walnuts.
  3. In a small bowl, combine olive oil, salt, pepper, sage, and cinnamon. Brush the inside of each squash with the mixture.
  4. Spoon the wild rice mixture into the baked squash halves, pressing gently to fill completely.

This recipe is rich in antioxidants from cranberries, along with whole grains and healthy fats, making it a heart-healthy and satiating main course.

Root Vegetable Quinoa Salad

 

This vibrant salad combines the earthy sweetness of roasted root vegetables with the protein-packed goodness of quinoa. Perfect for a Winter Solstice Feast, it's hearty, nutritious, and deliciously satisfying. The beauty of this dish is its flexibility – you can choose a variety of seasonal root vegetables, such as carrots, parsnips, and sweet potatoes, all of which are high in fiber and vitamins.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 medium carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 sweet potato, peeled and diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup dried cranberries
  • Juice of 1 lemon
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup

Instructions:

  1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced carrots, parsnips, and sweet potato with olive oil, salt, pepper, thyme, and rosemary until well coated. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized.
  2. While the vegetables are roasting, bring the quinoa and water to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and water is absorbed. Fluff with a fork.
  3. In a large bowl, combine the roasted vegetables, cooked quinoa, toasted pumpkin seeds, and dried cranberries.
  4. In a small bowl, whisk together the lemon juice, balsamic vinegar, and maple syrup. Pour over the salad and toss to combine.

This recipe is healthy because it's rich in fiber, antioxidants, and plant protein, making it perfect for weight loss and energy maintenance.

Spiced Lentil and Spinach Soup

 

This warming soup is a blend of lentils, spices, and spinach, creating a nourishing and satisfying meal. Packed with protein and fiber, lentils are excellent for weight loss as they keep you full longer and stabilize blood sugar levels. Spinach adds a dose of iron and vitamin C, making this soup a powerhouse of nutrition.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 cup dried red lentils, rinsed
  • 5 cups vegetable broth
  • 2 cups fresh spinach, chopped
  • Salt and pepper to taste
  • Juice of 1 lemon

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
  2. Add the cumin, coriander, turmeric, and cinnamon, and cook for another minute until fragrant.
  3. Stir in the red lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender.
  4. Add the spinach and cook for another 5 minutes until wilted. Season with salt, pepper, and lemon juice.

This soup is an excellent source of plant-based protein and iron and is low in fat, making it great for a healthy feast.

Spaghetti Squash with Garlic and Herbs

 

Spaghetti squash is a fantastic low-calorie alternative to pasta, and its subtle flavor pairs well with the robust taste of garlic and herbs. This dish is not only filling but incredibly flavorful, making it a showstopper at any Winter Solstice Feast. It's rich in vitamins A and C and boosts your immune system during the colder months.

Ingredients:

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes or until tender.
  2. Let the squash cool for a few minutes, then use a fork to scrape the flesh into strands.
  3. In a large skillet, heat olive oil over medium heat. Add the garlic, basil, and oregano, and cook until the garlic is fragrant, about 1 minute.
  4. Add the spaghetti squash strands to the skillet and toss well to combine. Season with salt and pepper.
  5. Sprinkle with Parmesan cheese and fresh parsley before serving.

This recipe is rich in fiber yet low in calories, aiding in weight management and offering a healthy alternative to traditional pasta dishes.

Baked Fish with Dill and Lemon

 

Baked fish is a delightful and light main course, perfect for a festive yet healthy Winter Solstice Feast. This dish is rich in omega-3 fatty acids, essential for heart and brain health, and seasoned with dill and lemon for an invigorating burst of flavor. Choosing wild-caught fish adds an extra layer of sustainability and health benefits.

Ingredients:

  • 4 fillets of white fish (such as cod or haddock)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 lemon, sliced
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly oil a baking dish and place the fish fillets inside.
  2. Drizzle the fish with olive oil and season with salt, pepper, garlic powder, and paprika.
  3. Layer lemon slices over the fish and sprinkle with fresh dill.
  4. Cover the dish with foil and bake for 15-20 minutes, or until the fish flakes easily with a fork.

This dish is a lean source of protein and packed with omega-3 fatty acids, which can aid in weight loss and support overall health.

Warm Apple and Kale Salad

 

This warm salad is the perfect balance of sweetness and savory, combining crisp apples, nutrient-rich kale, and a light vinaigrette dressing. Apples are high in fiber and antioxidants, while kale provides an abundance of vitamins A, K, and C. This recipe is ideal for a comforting yet healthy addition to your Winter Solstice Feast.

Ingredients:

  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 2 apples, cored and sliced
  • 8 cups kale, chopped and stems removed
  • 1/4 cup toasted walnuts
  • Salt and pepper to taste
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard

Instructions:

  1. In a large skillet, heat olive oil over medium heat. Add the red onion and sauté until it begins to soften.
  2. Add the apple slices and cook for another 2 minutes until they start to caramelize slightly.
  3. Add the kale, reduce the heat to low, cover the skillet, and allow the kale to wilt for about 5 minutes.
  4. In a small bowl, whisk together apple cider vinegar, honey, and Dijon mustard.
  5. Toss the warm salad with the dressing, toasted walnuts, salt, and pepper just before serving.

This dish is packed with fiber, vitamins, and healthy fats, enhancing satiety and supporting overall wellness.

Stuffed Acorn Squash with Wild Rice and Cranberries

 

Stuffed acorn squash is a visually stunning and satisfying dish that is perfect for a festive Winter Solstice Feast. The combination of wild rice, cranberries, and nuts offers a robust blend of flavors and textures. This dish is full of antioxidants, whole grains, and healthy fats, making it both delicious and nutritious.

Ingredients:

  • 2 acorn squashes, halved and seeds removed
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/3 cup walnuts, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon ground sage
  • 1 teaspoon ground cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C). Place the acorn squash halves cut-side down on a baking sheet and bake for 30 minutes or until tender.
  2. While the squash is baking, cook the wild rice in the vegetable broth according to the package instructions. Once cooked, fluff with a fork and stir in the dried cranberries and chopped walnuts.
  3. In a small bowl, combine olive oil, salt, pepper, sage, and cinnamon. Brush the inside of each squash with the mixture.
  4. Spoon the wild rice mixture into the baked squash halves, pressing gently to fill completely.

This recipe is rich in antioxidants from cranberries, along with whole grains and healthy fats, making it a heart-healthy and satiating main course.

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Your initial medication and dosage are carefully determined by doctors, taking into account your unique health profile. This ensures a personalized and safe treatment plan tailored to your specific needs.

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We gradually adjust your dosage to reach the optimal therapeutic level, ensuring maximum effectiveness while minimizing potential side effects.

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Our providers may also recommend medications such as metformin or supplements such as vitamin B12. We recognize the importance of managing side effects, so your care plan may include medication to alleviate them.

Got questions? We have answers.

Do your plans include prescriptions and medications?

Curex plans cover everything from reviewing your medical intake to providing prescription medications, with free shipping included. There are no extra or hidden charges. Prescriptions are issued only after a medical provider reviews your information to confirm that the medication is suitable for you. Our service includes continuous support and regular follow-ups to ensure your treatment stays on track.

Our clinicians may order labs and additional medications for you, which would not be covered by the plan but for which you can use your insurance.

Please note: Compounded medications are tailored to individual needs or used in case of shortages, but they are not FDA-approved for safety or effectiveness. A prescription is required. Results may vary from person to person.

What medications do your providers prescribe?

We prioritize a personalized approach to your health. If your medical provider prescribes medication, options may include GLP-1 treatments such as compounded semaglutide (the active ingredient in Wegovy®* and Ozempic®*). Our providers prescribe only combination treatments not available at your local pharmacy that may include vitamin B12, etc. to help you achieve your goals faster.

Depending on your treatment goals, other medications such as metformin may also be considered. We recognize the importance of managing side effects, so your care plan might include medication to ease symptoms like nausea. Your well-being is always our top priority!

Please note that compounded medications are customized to meet individual patient needs and are not FDA-approved for safety or effectiveness. A prescription is necessary. Results may vary from person to person.

Curex and its pharmacy partners do not have any association with Novo Nordisk.

Will I be prescribed semaglutide if I sign up?

Your health journey is unique, and we tailor our care to match. Any prescriptions, including semaglutide, will be based on the expert assessment of the medical provider matched with you through our platform. You can trust that your treatment plan will be personalized to fit your specific needs. And if semaglutide is not prescribed, we will provide a full refund.

What is compounded medication?

Compounding involves creating customized medications to meet the specific needs of individual patients. For instance, a patient may require a liquid version of a medication that is only available in tablet form. Pharmacies can also compound medications using FDA-approved drugs that are on the FDA’s shortage list.

These compounded medications are made by state-licensed pharmacies that follow both federal and state regulations, including quality standards. However, when compounded in accordance with these laws, these medications are not subject to FDA approval and are not evaluated for safety or effectiveness.

Is compounded medication the same as generic medication?

Compounded medications differ from generic drugs. Generics require FDA approval by demonstrating bio-equivalence to the brand-name drug. In contrast, compounded medications are not FDA-approved. They are made based on a personalized prescription that may not be commercially available elsewhere or when a drug appears on the FDA’s shortage list. Compounding pharmacies must have the proper licensed facilities and comply with state and federal regulations before dispensing these medications.

Is insurance required?

No, Curex doesn’t require insurance. We offer clear and simple pricing, along with affordable medication options, making it easy and accessible to take care of your health.

Can I pay with an FSA or HSA card?

Yes! You can pay with your HSA or FSA card.

How much does treatment cost?

Semaglutide:

Prices for semaglutide start at only $149 per month for weekly doses of 0.25mg and 0.5mg. You can cancel anytime. Some people experience weight loss at these doses and higher doses aren't advisable due to a higher risk of side effects. If you need a higher dose to achieve your weight loss goals, we offer higher-dose plans for 1 mg, 1.7 mg and 2.4 mg of semaglutide for an additional $50 per month for each plan.

Tirzepatide:

Prices for tirzepatide start at only $249 per month for weekly doses of 2.5 mg and 5 mg of tirzepatide.You can cancel anytime. Some people experience weight loss at these doses and higher doses aren't advisable due to a higher risk of side effects. If you need a higher dose to achieve your weight loss goals, we offer higher-dose plans for 7.5mg, 10 mg and 12.5 mg of tirzepatide for an additional $100 per month for each plan.

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Can you prescribe Ozempic®* or Wegovy®*?

Our providers focus on personalized medications and dosages that aren’t commercially available at your local pharmacy. While we don’t prescribe Ozempic®* or Wegovy®* directly, we may prescribe treatments containing the same active ingredient. These medications are specially compounded for you by a licensed pharmacy to meet your specific needs.

Are video visits with a provider required?

Our providers will review your information 100% online. Depending on where you live and the specifics of your medical history, our providers may require you to have a video visit or asynchronous visit via text message. If prescribed, you’ll get unlimited online access to message your provider as needed for follow-ups, adjustments, and answers to your questions.

What states do you serve?

Currently, we do not serve Arkansas, Connecticut, and New Mexico. However, we are always working to expand our reach, so stay in touch with us at hi@getcurex.com.

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