5 Super-Healthy Ginger- And Cinnamon-Infused Recipes (2024)

Think cinnamon and ginger are meant only for desserts and stir-fries? Then it's time to rearrange your cabinet and bump these back-of-the-cupboard spices ahead of salt and pepper. Here's why.

Studies have found that just ½ teaspoon of cinnamon a day may reduce blood sugar and cholesterol levels in people with diabetes and that ginger relieves nausea. But both spices have long been used in traditional Chinese and Ayurvedic medicines to stimulate circulation and increase perspiration, which are thought to help fight colds and flu, among other benefits. (Use food to tackle the root cause of virtually every major ailment and health condition today withThe Power Nutrient Solution.)

Take the chill out of your day—and perhaps out of your body—with these cinnamon- and ginger-laced healthy meals.

Spice-rubbed pork with maple-flavored apple puree can heat up the coldest day and may help fight colds and flu.

TOTAL TIME:1 hour, 10 minutes/ SERVES: 4

2 tsp lemon peel
1 tsp ground cinnamon
½ tsp ground ginger
⅛ tsp ground allspice
⅛ tsp ground nutmeg
1 Tbsp olive oil
1 center cut pork loin (1½ lb)
2 apples, peeled, + 1 apple, unpeeled (garnish), all cut into wedges
3 med onions, cut into wedges
¼ c fresh lemon juice
½ c apple juice
¼ c maple syrup

1. PREHEAT oven to 375°F. In small bowl, combine lemon peel, cinnamon, ginger, allspice, and nutmeg. In another small bowl, combine oil and half of the spice mixture. Season pork with salt and pepper, if desired, and rub with oil mixture. Set aside.
2. TOSS apple and onion wedges with lemon juice and remaining spice mixture in large bowl. Place in large roasting pan with pork and ½ cup water. Roast 50 minutes or until thermometer inserted into thickest portion registers 160°F. (Toss apple mixture once during roasting.) Remove pan from oven and let pork sit.
3. BRING apple juice and maple syrup to a boil, meanwhile, in medium saucepan. Reduce heat and simmer 1 to 2 minutes, until slightly thickened. Remove from heat.
4. PUREE peeled apples, two-thirds of the onions, and pan drippings in food processor until smooth. Stir puree into juice mixture, season with salt and pepper, and heat on medium-low until warm.
5. GARNISH pork with unpeeled apple wedges and remaining onions. Serve with sauce on the side.

NUTRITION (per serving) 470 cal, 35 g pro, 37 g carb, 21 g fat, 7 g sat fat, 100 mg chol, 2 g fiber, 90 mg sodium

The spicy, pungent mix of cinnamon and ginger is a warming backdrop for this healthy, colorful soup.

MORE:Top 10 Cholesterol-Fighting Foods

TOTAL TIME:47 minutes/ SERVES: 4

2 Tbsp olive oil
1 rib celery, finely chopped
1 med carrot, chopped
1 med onion, chopped
2 cloves garlic, minced
1 tsp ground cinnamon
¼ tsp ground turmeric
¼ tsp ground ginger or 1 tsp grated fresh ginger
Pinch of saffron (optional)
2 c reduced-sodium vegetable broth
1 can (15 oz) chickpeas, rinsed and drained
1 can (14.5 oz) diced or stewed tomatoes with no salt added
2 c baby spinach leaves
Lemon wedges (garnish)

1. HEAT oil on medium heat in medium saucepan. Sauté celery, carrot, onion, and garlic 3 to 5 minutes. Add cinnamon, turmeric, ginger, and saffron, if desired. Cook 1 to 2 minutes longer.
2. ADD broth, chickpeas, and tomatoes (with juice). Bring to a boil. Reduce heat to simmer. Cook partially covered 25 minutes or until vegetables are tender.
3. STIR in spinach and cook until wilted. Garnish with lemon wedges, if desired.

NUTRITION (per serving) 220 cal, 6 g pro, 33 g carb, 8 g fat, 1 g sat fat, 0 mg chol, 7 g fiber, 480 mg sodium

Take your daily dose of ginger, fresh and preserved, in this dish of sesame-flavored cod.

TOTAL TIME:30 minutes/ SERVES: 4

1 piece (2") of fresh ginger, peeled and cut into matchsticks
1 bunch scallions, trimmed and cut into matchsticks
1 med carrot, cut into matchsticks
3 cloves garlic, minced
4 cod fillets (about 2 lb)
2 Tbsp chopped cilantro
1½ Tbsp reduced-sodium soy sauce
2 Tbsp ginger preserves
¼ c water
2 Tbsp sesame oil
Cilantro sprigs (garnish)

1. PREHEAT oven to 400°F. Coat 13" x 9" baking dish with cooking spray.
2. COMBINE ginger, scallions, carrot, and garlic in medium bowl and place in baking dish.
3. PLACE fillets over ginger-scallion mixture. Top fish with cilantro.
4. COMBINE soy sauce, preserves, water, and oil in small bowl. Pour mixture over fish.
5. COVER and seal dish with foil. Bake 20 minutes or until fish flakes. Garnish with cilantro sprigs, if desired.

NUTRITION (per serving) 310 cal, 42 g pro, 12 g carb, 10 g fat, 1.5 g sat fat, 100 mg chol, 2 g fiber, 480 mg sodium

A marinade infused with spices gives chicken a piquant kick that wakes up your circulation.

MORE:1 Daily Teaspoon Of This Spice Could Help You Lose 3 Times As Much Body Fat

TOTAL TIME:55 minutes / SERVES: 4

1 Tbsp orange peel
½ c fresh orange juice
¼ c honey
1 shallot, peeled and finely chopped
3 cloves garlic, minced
1½ Tbsp grated fresh ginger
4 boneless, skinless chicken breast halves
Orange slices (garnish)

1. COMBINE orange peel, orange juice, honey, shallot, garlic, and ginger, and salt and pepper to taste in a shallow bowl or pie plate. Add chicken and toss to coat. Cover and marinate at least 30 minutes, turning frequently (can be prepared ahead and marinated in refrigerator overnight).
2. PREHEAT broiler and coat broiler pan with cooking spray. Remove chicken and place on pan. Reserve marinade. Broil 12 minutes, turning once, or until thermometer inserted into chicken reads 170°F.
3. BRING marinade to a boil, meanwhile, in small saucepan. Reduce heat and simmer 5 minutes or until mixture is slightly thickened.
4. PLACE chicken on 4 plates and top with marinade. Garnish with orange slices, if desired.

NUTRITION (per serving) 270 cal, 40 g pro, 23 g carb, 2 g fat, 0.5 g sat fat, 100 mg chol, 0.5 g fiber, 190 mg sodium

This hearty main dish has a big depth of flavor thanks to coffee, molasses, and Worcestershire sauce.

TOTAL TIME:50 minutes/ SERVES: 6

1 Tbsp olive oil
1 med onion, chopped
3 cloves garlic, minced
1 tsp red-pepper flakes
1 tsp ground cinnamon
⅔ c diced canned tomatoes
½ c brewed coffee
¼ c Worcestershire sauce
2 Tbsp balsamic vinegar
¼ c light molasses
1 London broil (about 2 lb, 1" thick)

1. HEAT oil on medium-high heat in a large nonstick skillet. Sauté onion and garlic until softened, about 2 minutes. Add red-pepper flakes and cinnamon, and heat 1 minute longer. Remove from heat.
2. BLEND onion mixture with tomatoes, coffee, Worcestershire, vinegar, and molasses in a food processor until almost smooth.
3. RETURN mixture to skillet and season with salt and pepper. Bring to a simmer. Cook uncovered 15 to 20 minutes, stirring occasionally.
4. PREHEAT broiler, coat broiler pan with cooking spray, and place London broil on pan. Brush one side with sauce and broil 7 to 9 minutes. Turn meat over, brush with sauce, and broil another 7 to 9 minutes to medium-rare (an internal temperature of 145°F) or longer to desired doneness.
5. BRING the remaining sauce in skillet to a boil for 1 minute. Slice meat thinly and serve with sauce on the side.

NUTRITION (per serving) 300 cal, 33 g pro, 18 g carb, 11 g fat, 3.5 g sat fat, 50 mg chol, 1 g fiber, 290 mg sodium