Cozy Snow Day Recipes

By Katrina Scott on
On chilly winter days, all we want to do is curl up in our pajamas with a candle and something delicious and warming to eat...anyone else?!
Today we’re sharing three of our favorite snow day recipes — a cozy crockpot soup, banana bread because we love to bake on chilly days, and hot cocoa (with a TIU twist!) because it reminds us of snow days as kids!
Enjoy and stay warm babe ❄️

Spiced Hazelnut Collagen Cocoa Recipe 

Makes 1 large or 2 small servings


INGREDIENTS: 

2 cups your fave nut milk 

1 scoop Tone It Up Marine Collagen

2 pitted dates 

1 Tbsp. cacao powder 

½ tsp. vanilla 

½ tsp. ground cinnamon 

¼ tsp. chipotle powder (or cayenne) 

Pinch of sea salt 1 tsp. coconut oil


DIRECTIONS: 

1. Add all ingredients except the coconut oil to a blender and blend well. 
2. Pour the mixture into a small saucepan. Add the coconut oil and heat on medium-low until very warm and the coconut oil has melted. Pour into mugs and enjoy!

 

Tofu, Mushroom, & Miso Soup Recipe

Makes 4 servings 


INGREDIENTS: 

Broth: 

3 oz. fresh shiitake mushrooms 

3 oz. fresh cremini mushrooms 

3 scallions 

8 cups water 

1 large carrot, cut crosswise into 4-5 pieces 

1 (1-inch) piece fresh ginger, peeled and cut into ¼-inch-thick slices 

1 ½ Tbsp. low-sodium tamari 

Peel from 1 lemon 

⅛ teaspoon ground turmeric

½ tsp. ground black pepper


Soup: 

¼ cup white miso paste 

1 brick (14 oz.) firm tofu, cut into ¼-inch cubes 

4 cups packed baby spinach or green chard

DIRECTIONS: 

1. Separate the stems from the mushrooms and place them in a slow cooker. Slice the mushroom tops into ¼-inch-thick slices; keep them covered and chilled in the refrigerator. 
2. Trim the roots off the scallions and cut each one crosswise into thirds. Toss the white and light green pieces into the slow cooker. Thinly slice the dark green pieces; keep them covered and chilled in the refrigerator. 
3. Add water, carrots, ginger, tamari, lemon peel, and turmeric to the slow cooker. Cover and cook on the low setting for 6 hours. 
4. Use a slotted spoon to remove the cooked vegetables. 
5. Whisk miso into the broth then add the reserved mushroom tops, tofu, and spinach. Stir to combine, cover, and let sit until vegetables are tender and tofu is warmed through, 5 to 7 minutes. Serve with thinly sliced scallions.

Cinnamon Banana Bread Recipe 

Makes 12 - 14 servings 


INGREDIENTS: 

3 bananas

1 egg  

⅓ cup melted coconut oil

¼  cup honey or maple syrup 

1 tsp. vanilla extract

1 ½ cups almond or coconut flour

1 tsp. baking soda 

1 tsp. cinnamon 

Dash of salt

Coconut oil spray


Optional add- ins: 

¼ cup chocolate chips

¼ cup unsweetened coconut flakes


DIRECTIONS: 

1. Preheat oven to 350 degrees. 
2. In a large mixing bowl, mash the bananas. Add the rest of the wet ingredients and stir. 
3. In a separate mixing bowl, mix together flour, baking soda, cinnamon, and salt. 
4. Add your toppings of choice. Combine all ingredients.
5. Spray a baking pan with coconut oil and add the batter. 
6. Bake for 40 - 45 minutes.
7. Let cool for 5 minutes and enjoy! 

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Looking for more delicious recipes? You can find hundreds of amazing meals in the nutrition section of your Tone It Up app!

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