Winter Pear and Yogurt Bowl

When apples are done for the fall, pears move right on in to take center stage! And this Winter Pear and Yogurt Bowl is super versatile, macro balanced, and oh so yummy!

pear and yogurt bowl

This recipe is also featured in the Winter Freestyle Meal Prep session (check it out and get your free guide!)

The thing that’s so great about nourishing yogurt bowls like this is that you can add whatever you feel like adding (like as long as it’s anti-inflammatory and falls in your macros if you’re trying to lose or gain weight.)

And although we used Greek yogurt for this bowl, if you’re dairy-free, you can simply sub that out for coconut or almond yogurt.

Another reason these are so easy is that you can just throw it together in 3 minutes.

But the yogurt mixture can be portioned out, and the toppings can separately be portioned out so you can meal prep them ahead of time for the week. (Win!)

Now, I really used to not like pears that much. Even though we had a pear tree as a kid, they were the variety that big food companies use to can (you know–the ones that sit on the grocery store shelves?) I don’t like the grittiness.

But if you get the winter varieties that are a bit smaller, the skin is actually very soft and the inside texture isn’t gritty. Which is why I now love pears. 🍐

Since I keep the skins on (they’re full of nutrients like apple skins are!) I use a trick to quickly and easily slice and core them.

How to quickly and easily cut and core a pear:

  1. Cut off a thin slice from the bottom of the pear so it sits flat
  2. Cut the top skinny part off
  3. Use an apple corer/slicer the same way you would an apple
pear and yogurt bowl

Here’s what I put into my creamy and nourishing Winter Pear and Yogurt Bowl:

Winter Pear and Yogurt Bowl

Prep Time 5 mins
Total Time 5 mins
Course Breakfast, Snack
Servings 1

Ingredients
  

  • 1 cup Greek yogurt, Plain and unsweetened or coconut or almond yogurt for dairy-free or vegan
  • 1/2 pear halved and cored
  • 1/4 tsp cinnamon
  • 2-3 drops liquid stevia
  • 1/8 tsp vanilla extract
  • 1/8 cup pepitas (pumpkin seeds)

Instructions
 

  • Dip yogurt into a bowl. Add the stevia and vanilla extract, then stir till completely mixed.
  • Top with pear slices. Sprinkle with cinnamon.
  • Enjoy!
Keyword anti-inflammatory, Dairy-Free, Gluten-Free, Low-Carb, nightshade-free, Sugar-Free, Vegan

Like this recipe? Prep it and 5 others with the Winter Freestyle Meal Prep Guide! 👇

pear and yogurt bowl
pear and yogurt bowl

Roasted Leek and Cauliflower Soup

Truthfully, in the past I’d never tried leeks–even in something as yummy as this Roasted Leek and Cauliflower Soup.

roasted leek and cauliflower soup

I’m embarrassed to admit that every time I thought of leeks, I remembered the scene in Bridget Jones’ Diary where she tried to make leek soup and left the blue rubber band in it and the entire soup was blue. 😝 😹

But thankfully I got over it and now absolutely love the taste of leeks! Which is why this soup is so great. It truly embodies the anti-inflammatory winter produce with a warm, creamy, and filling soup.

roasted leek and cauliflower soup

Try it out, and don’t forget to top it with organic crumbled bacon or even some sharp cheddar and chives!

The printable recipe is below, and it’s also featured in our Winter Freestyle Meal Prep session (check it out and get the printable guide!)

Roasted Leek and Cauliflower Soup

Prep Time 35 mins
Cook Time 20 mins
Total Time 55 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 head cauliflower About 2 cups chopped
  • 2 leeks medium to small
  • 2 TBSP minced garlic
  • 2 TBSP avocado oil or melted coconut oil
  • 1/4 cup almond butter or cashew
  • 3 tsp thyme leaves fresh
  • 3 cups water
  • 1/8 tsp paprika
  • 1 TBSP lemon juice
  • 1 tsp salt and pepper to taste

Instructions
 

  • Preheat oven to 350 degrees F. Spread the cauliflower florets and leeks on a baking sheet. Drizzle with 1 TBSP avocado oil and lightly season with salt and pepper.
  • Roast for 25 minutes, turning pan halfway through. Let it get lightly browned but not burned.
  • Let cool about 5-10 minutes, then, into a high-powered blender add all the roasted vegetables, almond butter, thyme leaves, lemon juice and half the water (1 1/2 cups).
  • Blend until pureed, then add the remaining ingredients and pulse a few more times.
  • Pour into a saucepan and let the soup heat until warmed up completely. Adjust seasonings to taste.
  • You may add more water or even broth if the soup is too thick.
  • Top with a dollop of sour cream or organic bacon crumbles. Enjoy
Keyword anti-inflammatory, Dairy-Free, Gluten-Free, Low-Carb, nightshade-free, Sugar-Free, Vegan

Like this recipe? Prep it and 5 others with the Anti-Inflammatory Winter Freestyle Meal Prep Guide! 👇

roasted leek and cauliflower soup
roasted leek and cauliflower soup