comfort food

Healing Winter Stew with Bone Broth, Grass-Fed Beef & Vegetables

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A Healing Winter Stew for Deep Nourishment

Winter asks us to slow down, warm up, and nourish ourselves from the inside out. When the body is healing — whether from surgery, stress, or simply the weight of the season — food becomes more than fuel. It becomes medicine, ritual, and care.

This hearty winter stew is one of my favorite ways to support healing. It’s rich in protein, minerals, collagen, and grounding flavors — designed to warm the body, stabilize energy, and offer deep nourishment with every bite.

Paired with homemade sourdough, this meal feels both humble and sacred.

Why This Stew Supports Healing

  • Grass-fed beef provides high-quality protein, iron, and zinc — all essential for tissue repair.
  • Bone broth is rich in collagen, amino acids, and minerals that support joints, digestion, and immune health.
  • Root vegetables ground the nervous system and provide slow-burning energy.
  • Garlic, herbs, and warming spices support circulation and immunity.

Healing Winter Beef Stew

Ingredients

  • 1½–2 lbs grass-fed beef stew meat or chuck, cut into cubes
  • 2 tbsp olive oil or avocado oil
  • 1 large onion, diced
  • 3–4 cloves garlic, minced
  • 3 carrots, sliced
  • 2 parsnips or turnips, chopped
  • 2 celery stalks, sliced
  • 1–2 cups chopped mushrooms (optional, but deeply grounding)
  • 4 cups high-quality bone broth (beef or mixed)
  • 1 cup water or additional broth
  • 2 tbsp tomato paste
  • 1–2 tsp sea salt (to taste)
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary or a fresh sprig
  • 1 bay leaf
  • Optional: a splash of apple cider vinegar (to help extract minerals)

Instructions

  1. Heat oil in a large pot or Dutch oven over medium heat.
  2. Brown the beef in batches, allowing it to develop a rich crust. Remove and set aside.
  3. In the same pot, sauté onion until soft and translucent. Add garlic and cook briefly until fragrant.
  4. Stir in tomato paste and cook for 1–2 minutes to deepen flavor.
  5. Return beef to the pot. Add vegetables, herbs, bay leaf, salt, and pepper.
  6. Pour in bone broth and water, ensuring everything is just covered.
  7. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2–3 hours, stirring occasionally, until beef is tender and flavors are well developed.
  8. Taste and adjust seasoning. Add apple cider vinegar if using.

Serve warm, paired with thick slices of homemade sourdough — perfect for soaking up the broth.

A Closing Thought

Making stew is an act of patience. You cannot rush it. Healing is much the same.

As this stew simmers, I often let it remind me: nourishment takes time, presence matters, and warmth — whether from food, breath, or kindness toward ourselves — is essential.

May this meal support you through the winter season, offering comfort, strength, and a gentle reminder that healing unfolds best when we slow down and stay present.

Hearty Italian Winter Soup with Sausage & Vegetables | Cozy One-Pot Meal

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A Cozy Italian Winter Soup for Chilly Nights

There’s something magical about winter evenings—the kind where the windows fog, the house feels extra quiet, and the chill sinks deeper than you expect. That’s when I find myself reaching for my biggest soup pot and the familiar rhythm of chopping vegetables, browning sausage, and building flavor layer by layer.

This Italian Winter Soup was born on one of those nights. I wanted something hearty enough to warm my bones, but simple enough to come together without fuss. The kind of soup that fills the kitchen with the scent of garlic, herbs, and tomatoes—instantly transporting you to a cozy trattoria tucked in a little corner of Italy.

It’s rustic, nourishing, and full of flavor… the kind of soup that makes you slow down and savor every spoonful. Whether you’re cooking for your family or just yourself, this bowl feels like a warm hug on a cold night.

Grab your pot—let’s make something comforting.

Hearty Italian Winter Soup

A cozy, flavor-loaded Italian soup filled with sausage, veggies, herbs, and tender pasta—your new favorite winter comfort meal.

Ingredients

  • 1 lb Italian sausage (mild or hot; ground or sliced)
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 6 cups chicken or vegetable broth
  • 1 cup small pasta (ditalini, orzo, or small shells)
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup chopped kale or spinach
  • 1 tsp Italian seasoning
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • Salt & pepper to taste
  • Fresh parmesan & parsley for topping

* I actually LOVE using tortellini instead of small pasta for an even heartier soup.

Instructions

  1. Brown the sausage:
    Heat olive oil in a large pot over medium heat. Add sausage and cook until browned. Drain excess fat if needed.
  2. Sauté aromatics:
    Add onion and garlic; cook 2–3 minutes until fragrant.
  3. Add veggies:
    Stir in carrots, celery, and zucchini. Cook for 3–4 minutes.
  4. Build the broth:
    Add diced tomatoes, broth, Italian seasoning, basil, oregano, salt, and pepper.
  5. Simmer:
    Bring to a boil, reduce heat, and simmer for 20 minutes to deepen the flavor.
  6. Add pasta + beans:
    Stir in pasta and cannellini beans. Continue simmering until pasta is tender (8–12 minutes depending on shape).
  7. Finish with greens:
    Stir in kale or spinach and cook 1–2 more minutes until wilted.
  8. Serve:
    Ladle into bowls and top with freshly grated parmesan and parsley.

Notes

  • Swap sausage for ground turkey + extra Italian seasoning.
  • Add a parmesan rind while simmering for extra richness (traditional and SO good).
  • For a brothier soup, reduce pasta to ½ cup.
  • Leftovers thicken as pasta absorbs broth—add a splash of broth when reheating.

Cozy Cranberry Orange Muffins: A Taste of Winter Comfort

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There’s something magical about baking in the colder months — the quiet hum of the oven, the scent of citrus and spice, and the way a cozy kitchen seems to warm both hands and heart.

These Cranberry Orange Muffins are a seasonal favorite — tender, slightly tart, and kissed with bright orange zest. They’re perfect for sharing with neighbors, bringing to holiday gatherings, or savoring with a cup of tea on a slow winter morning.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup fresh or frozen cranberries
  • ¾ cup sugar
  • 1 tablespoon orange zest (about one large orange)
  • ½ cup orange juice
  • ½ cup milk (dairy or plant-based)
  • ? cup melted butter or coconut oil
  • 1 egg
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Optional: 1 teaspoon vanilla extract or a pinch of cinnamon for warmth

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper cups.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, whisk together the egg, melted butter, milk, and orange juice. Stir in the zest.
  4. Gently combine wet and dry ingredients, then fold in the cranberries.
  5. Divide batter evenly into muffin cups and bake for 18–22 minutes, or until a toothpick comes out clean.
  6. Cool slightly before serving — these are wonderful warm, with a pat of butter or drizzle of honey.

Mindful Baking Moment

As you stir and mix, take a breath. Notice the vibrant color of the cranberries, the brightness of citrus, the warmth filling your space. This is mindfulness in motion — finding gratitude in the act of creating something nourishing with your own hands.

Homemade baking invites us to slow down and connect — to our senses, to the season, and to those we love.

Serving Ideas

  • Serve warm with orange marmalade or a light glaze made from powdered sugar and orange juice.
  • Gift in a basket lined with parchment and tied with a ribbon for a heartfelt homemade present.
  • Freeze extras for a taste of winter comfort later in the season.

A Note of Gratitude

These cranberry orange muffins aren’t just a recipe — they’re a reminder of how small, handmade acts of care can brighten even the coldest day. Whether shared or savored solo, may they fill your home with warmth, gratitude, and sweetness this season.

Cozy Autumn Butternut Squash & Apple Soup Recipe

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Autumn Harvest Butternut Squash & Apple Soup

There’s something magical about the crisp fall air—it calls for comfort food that warms your heart and belly. This Autumn Harvest Butternut Squash & Apple Soup is light, flavorful, and perfectly seasonal.

The natural sweetness of roasted butternut squash blends beautifully with tender apples and warming spices like cinnamon and nutmeg. It’s satisfying without being heavy, and perfect for lunch, dinner, or even a cozy afternoon snack.

Ingredients:

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 medium apples (Honeycrisp or Fuji), peeled, cored, and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 tsp fresh thyme (or ½ tsp dried)
  • ¼ tsp ground nutmeg
  • ¼ tsp cinnamon
  • Salt and pepper to taste
  • 1 tbsp olive oil or butter
  • Optional: a splash of apple cider or a drizzle of cream
  • Optional garnish: pumpkin seeds, fresh thyme, or a swirl of yogurt

Instructions:

  1. Heat olive oil or butter in a large pot over medium heat. Sauté the onion and garlic until fragrant, about 5 minutes.
  2. Add the cubed squash and chopped apples. Cook for another 5 minutes, stirring occasionally.
  3. Pour in the broth, then add thyme, nutmeg, and cinnamon. Bring to a boil, reduce heat, and simmer for 20–25 minutes until the squash and apples are tender.
  4. Blend the soup until smooth using an immersion blender or in batches with a regular blender.
  5. Season with salt, pepper, and a splash of apple cider if desired. Reheat gently.
  6. Serve warm with optional garnishes like pumpkin seeds, a swirl of cream, or fresh thyme.

Tips for Extra Comfort:

  • Roast the squash beforehand for deeper, caramelized flavor.
  • Pair with crusty bread or a light salad for a full autumn meal.

This soup is a hug in a bowl for crisp fall evenings. Cozy up, savor slowly, and let the flavors of autumn wrap around you. ?

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Peach Cobbler Sourdough Muffins

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There’s something magical about opening the freezer and pulling out a taste of last summer. These Peach Cobbler Sourdough Muffins are made with the golden sweetness of Palisade peaches I froze at their peak last year—and let me tell you, the flavor is still sunshine in every bite. Any frozen peaches will do, though.

Soft and tender from the sourdough discard, filled with juicy chunks of peach, and topped with a warm cobbler-style cinnamon crumble, these muffins are pure comfort. A little tangy, a little sweet, and everything you want in a late spring or early summer treat.

Perfect for slow mornings, afternoon tea, or a thoughtful gift for someone who needs a little homemade goodness.

Peach Cobbler Sourdough Muffins

Makes 12 muffins

Ingredients

For the muffins:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour (or more all-purpose)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup coconut sugar or brown sugar
  • 1/2 cup sourdough discard
  • 1/2 cup milk of choice
  • 1/3 cup melted butter or coconut oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup frozen peaches, diced (don’t thaw)

For the cobbler topping:

  • 1/4 cup flour
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 2 tbsp cold butter or coconut oil

Instructions

  1. Preheat oven to 375°F and line or grease a muffin tin.
  2. In a large bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and sugar.
  3. In a separate bowl, mix the sourdough discard, milk, melted butter, egg, and vanilla.
  4. Gently fold the wet ingredients into the dry ingredients until just combined.
  5. Fold in the frozen peach pieces (keep them frozen so they don’t make the batter soggy).
  6. Spoon batter evenly into the muffin cups.
  7. Make the cobbler topping: In a small bowl, mix the flour, sugar, and cinnamon. Cut in the butter with a fork or your fingers until crumbly. Sprinkle on top of each muffin.
  8. Bake for 18–22 minutes, or until a toothpick comes out clean and the tops are golden.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack.

Why I Love These Muffins

  • A delicious way to use sourdough discard
  • Nostalgic summer flavor from Palisade peaches
  • The crumble topping gives it a cozy, cobbler vibe
  • Not too sweet—just right for breakfast or snack time
  • Easy to freeze and reheat

If you have peaches in your freezer and sourdough discard in your fridge, this recipe is calling your name.

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Sourdough Discard Chicken and Dumplings

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Sourdough Discard Chicken and Dumplings is the perfect comfort food, blending the rich warmth of homemade chicken soup with pillowy, tangy dumplings. Let’s face it comfort food is where it’s at.

Comfort food is like edible nostalgia—a warm, familiar hug on a plate. It’s the type of food that feels nourishing and soul-satisfying, often tied to memories of home, family, or simpler times. Comfort food dishes are usually rich in flavor, hearty, and filling, and they evoke a sense of coziness, safety, and calm.

Here’s my favorite recipe for Sourdough Discard Chicken and Dumplings that’s comforting, hearty, and a great way to use sourdough discard!

Ingredients

For the Soup:

  • 1 whole chicken (about 4-5 pounds) or 1 pound of boneless chicken thighs/breasts
  • 8 cups chicken broth
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 2 tbsp olive oil or butter

For the Sourdough Dumplings:

  • 1 cup all-purpose flour
  • 1/2 cup sourdough discard
  • 1/2 cup milk
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp melted butter or olive oil
  • Fresh herbs like parsley or chives (optional)

Instructions

Step 1: Make the Soup

  1. In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add diced onion, carrots, and celery, cooking until softened (about 5-7 minutes).
  2. Add the garlic, cooking for another minute until fragrant.
  3. Pour in the chicken broth, add bay leaf and thyme, and season with salt and pepper.
  4. Place the whole chicken or chicken pieces into the pot and bring to a boil. Lower to a simmer, cover, and cook until the chicken is cooked through (about 20-30 minutes for boneless pieces, 1-1.5 hours for a whole chicken).
  5. Remove the chicken from the pot. Let cool slightly, shred the meat, and discard any bones or skin. Return shredded chicken to the soup.

Step 2: Make the Sourdough Dumplings

  1. In a mixing bowl, combine the flour, baking powder, and salt.
  2. Stir in the sourdough discard, milk, and melted butter until just combined (avoid over-mixing). If desired, add fresh herbs to the batter.
  3. The batter should be thick but spoonable.

Step 3: Cook the Dumplings

  1. Bring the soup to a gentle simmer. Drop spoonfuls of the dumpling batter onto the soup (about 1-2 tbsp per dumpling).
  2. Cover the pot and let the dumplings steam for 10-12 minutes, until they are puffed and cooked through. Avoid lifting the lid during this time.

Step 4: Serve

  1. Remove the bay leaf and adjust the seasoning of the soup as needed.
  2. Ladle soup and dumplings into bowls, garnish with fresh herbs if desired, and serve warm.

This dish is a hug in a bowl! The combination of warm, savory broth, wholesome vegetables, tender chicken, and sourdough dumplings is deliciously filling and satisfying, perfect for cozying up on a chilly day. Enjoy your cozy bowl of Sourdough Discard Chicken and Dumplings!