5 Healthy Comfort Food Recipes: Not a Contradiction


This time of year, as the temperatures start dropping and holiday parties every weekend, it seems the calories in food start rising; overcoming the desires for warm and cheesy food in the winter is difficult, especially when your training is still going strong and you need to fuel your body properly.

We found some recipes that give you the best of both worlds! Satisfy those cravings without using a cheat day, making both your mouth and body happy. 


Cheesy Bacon Egg Muffins

Bacon and Cheese Egg Muffins are a fast, easy breakfast recipe perfect for meals on the go and freezer friendly too! With only four ingredients, this savory breakfast is also a healthy one.


  • 6 eggs
  • 1/4 cup milk
  • 1 cup shredded Mexican cheese
  • 6 pieces of bacon, cooked and crumbled


  1. Preheat oven to 350 degrees F. Spray a muffin pan liberally with nonstick spray.
  2. In a medium bowl combine eggs and milk and whisk until blended. Stir in bacon and cheese.
  3. Use a ladle to fill each muffin cup. Bake 25 minutes or until centers are set. Eat immediately or allow to cook then store in refrigerator up to 4 days or freeze.



Chicken Feta Panini

This sandwich offers a great source of protein for either before or after your workout, along with carbohydrates and the delicious combo of mushrooms and caramelized onions. Plus, paninis are extremely easy to customize with your favorite ingredients! 


  • 4 ciabatta sandwich rolls
  • 4 tbsp olive oil, plus more for brushing
  • 2 small yellow onions, thinly sliced
  • 1 tbsp honey
  • 10oz baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 3/4 cup crumbled feta cheese
  • Juice from 1/2 lemon
  • 2 chicken breasts, cooked and shredded
  • 6oz fresh mozzarella cheese, sliced
  • Salt and pepper, to taste


  1. Heat 1 tbsp oil in a large pan over medium heat. Add onion slices and cook until slightly transparent. Add honey and a sprinkle of salt and cook until a dark caramel color, stirring often.
  2. Remove onions from pan and heat another 1 tbsp of oil. Add mushrooms and garlic and cook until mushrooms have a golden sear.
  3. In a food processor, combine feta, 2 tbsp olive oil, lemon juice, and salt and pepper. Pulse until smooth.
  4. Slice ciabatta rolls lengthwise and brush the outside of each side with oil. Spread the feta spread on one slice of each roll then top with 1/4 of the chicken, onions, mushrooms, and mozzarella. Repeat with remaining three sandwiches.
  5. Cook sandwiches on panini press on in a skillet until cheese is melted. Cut each sandwich in half and serve warm.

Source: www.theflexitarianrunner.com


Matcha Tea

This super powerful green tea offers an energy boost, provides tons of antioxidants, and will help boost your metabolism. If you’re looking for a little more of a snack than a drink, add some almond milk.


  • Matcha
  • Water


  1. Sift 1-2 tsp of matcha into a mug using a small sifter
  2. Add 20 oz. of hot water. For best results, use water just under a boil.
  3. Wisk until tea is frothy.

Source: www.womenshealthmag.com


Bacon and Butternut Squash Risotto

Warm up your insides with a delicious creamy risotto without having to fall off the health wagon. Butternut squash is also jam-packed with potassium, vitamin E and B-rich, providing plenty of goodness. If you don’t fancy meat, leave out the bacon and add extra squash


  • 1 tbsp olive oil
  • 350g butternut squash – peeled and chopped into small cubes
  • 4 rashers of lean bacon – rind removed and diced
  • 1 onion – diced
  • 2 large garlic cloves – crushed
  • 350 g risotto rice
  • 1 litre hot vegetable stock
  • Splash white wine – optional


  1. Peel the butternut squash, remove the seeds and cut into small cubes, settting to one side
  2. Heat the oil in a large saucepan and add the bacon, cooking for 2-minutes
  3. Add the onion and cook for a further 2-minutes before adding the butternut squash, thyme and garlic to the pan
  4. Cook for another minute or so until everything is coated and glossy
  5. Add the rice to the pan, stir and then add a splash of wine, if you so choose and a ladle of stock each time until the liquid has been absorbed
  6. Keeping adding a ladle at a time until all of the stock has all been absorbed and the rice is cooked, this will take about 15-minutes but will be worth the wait
  7. Season to taste and allow to simmer for a few minutes before serving in bowls with a sprinkling of parmesan cheese

Source: www.therunningbug.com


Pumpkin Pie Chocolate Chip Oatmeal Cookies

Feel free to enjoy one or two (or three) of these cookies: The flour is whole-wheat, the butter is replaced with applesauce, and the chocolate chips are dark. Hello, healthy cookies for breakfast.


  • 1 cup (100g) instant oats (measured correctly and gluten-free if necessary)
  • ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
  • ¾ cup (183g) pumpkin purée
  • 1 tsp vanilla extract
  • ½ cup (120mL) pure maple syrup
  • 2 tbsp (28g) dark or semisweet chocolate chips
  • 1 tbsp (14g) miniature chocolate chips


  1. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  2. Whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, pumpkin purée, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Source: www.amyshealthybaking.com



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