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The Best Winter Recipes on Instagram Right Now


Between the endless selfies and promotional shots littering Instagram lies a treasure trove of beautiful recipes from some of the top food bloggers in the world. Here, we uncover some of our favourite healthy foodies, and share their best winter recipes for you to try.


1. My New Roots’ Sanity-Saving One Pot Pasta - @mynewroots

Sarah’s healthy, vegetarian fare makes for mouth-watering viewing and fewer recipes are as simple and delicious as her Sanity-Saving One Pot Pasta. Filled with a few simple ingredients like asparagus, peas, lemon and olive oil this easy, everyday option is one to try.



Sanity-Saving One Pot Pasta

Serves 4-6



  • 200g legume-based pasta (I used mung bean fettuccine)
  • 500g asparagus
  • 2 cups / 300g fresh or frozen shelled green peas
  • sea salt for cooking water and garnish
  • 4 Tbsp. cold-pressed olive oil
  • zest of 1 organic lemon
  • 3 Tbsp. capers (about 1 small 60g jar)
  • A large handful fresh mint, leaves only



1. Put a large pot of water on the stove and heat over a high flame.

2. While the water is heating up, wash, trim, and chop the asparagus. Shell the peas (or take them out of the fridge / freezer). Wash and roughly chop the mint. Once the cooking water is boiling, salt it generously (it should taste salty).

3. Add the pasta and set a timer for about 3 before the suggested cooking time. Three minutes before the pasta is done, add the asparagus and peas. Cook for three minutes. Drain well and place back in the pot. Add the olive oil, lemon zest, drained capers and a few pinches of sea salt. Season to taste. Fold in the fresh mint and serve.

2. Lee Holmes’ Lamb and Zucchini Soup - @leesupercharged

Author, nutritionist and wholefood chef, Lee Holmes, knows how to create easy and effective meals you can make at home. This gut-friendly soup will not only warm you up, but leave you satisfied as well.



Lamb and Zucchini Soup

Serves 4



  • 2 tablespoons extra virgin olive oil
  • 1 kg (2 lb 4 oz) diced lamb (shoulder or leg), fat trimmed
  • 1 onion, finely sliced
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 tablespoon harissa
  • 2 medium zucchini (courgettes), chopped
  • 2 litres (68 fl oz/8 cups) chicken stock (see page 146)
  • 1 organic egg (optional)
  • 1 large tomato, diced
  • 90 g (31/4 oz/2 cups) baby English spinach
  • juice of 1 lemon
  • 75 g (21/2 oz/1 bunch) coriander (cilantro), leaves picked, or micro coriander, to serve
  • freshly cracked black pepper, to serve



  1. Heat half the oil in a large frying pan over high heat. Add half the lamb and cook for 5 minutes, browning on all sides. Remove from the pan and set aside. Repeat with the remaining lamb, using the same oil.
  2. Heat the remaining oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 5–6 minutes or until caramelised. Add the turmeric, ginger and cinnamon and cook for 1–2 minutes or until the spices are aromatic. Add the lamb and stir to coat in the spice mix. Add the harissa and zucchini and stir well. Pour in the stock and bring to the boil, then reduce the heat and simmer, covered, for 1 hour or until the lamb is tender.
  3. In a cup, lightly whisk the egg, if using. Pour it into the soup mixture, stirring constantly. Add the tomato, spinach and lemon juice, and simmer for 5 minutes.
  4. Remove from the heat, allow to cool slightly, then purée in batches in a food processor or blender. Grind over the pepper, garnish with coriander and serve.

3. Elsa’s Wholesome Life’s Sushi Bowl - @elsas_wholesomelife

Not only is her imagery inspirational, but Elsa’s plant-based recipes are well worth bookmarking. Looking for a meat-free option? Try this.


Sushi bowl

Sushi Bowls

Serves 3



  • 1 cup brown rice or ½ head of cauliflower
  • carrot
  • lettuce
  • beans
  • edamame beans
  • cucumber
  • mushrooms
  • avocado
  • 200g tofu
  • pickled ginger
  • 1 sheet of nori
  • sesame seeds
  • sesame oil
  • tamari soy sauce
  • lime



  1. Cook rice, stir through 1 tbsp each of the vinegar, oil and soy (or for a lower carb option finely grate cauliflower and lightly saute in oil, soy and vinegar).
  2. Fry tofu and mushrooms in sesame oil and sesame seeds.
  3. Finely slice the rest of the ingredients and place everything into bowls with a squeeze of lime, chopped nori and drizzle of tamari (oh, and lots of pickled ginger!).

Words by Yasemin Trollope, images taken from featured Instagram accounts.

Yasemin Trollope is a health and beauty expert with over 10 years of experience in print and online media. She’s studied at IIN and believes that true health comes from listening to your body’s needs rather than following a script. Currently pregnant with her second child, she embraces wholefoods while occasionally indulging in Gelato Messina. Because life is about balance, right? You can follow her on Instagram @yaz_trollope.