Write a detailed 14-day meal plan for a Healthy Winter Cookbook to Select and Prepare Fresh family friendly tasty dishes ,Warm up your Body for the Cold Season

Day 1: Roasted Winter Vegetables - Preheat oven to 400°F. Toss cubed butternut squash, parsnips, red potatoes, red onion, and garlic cloves with olive oil, sea salt, and freshly ground pepper. Place on a baking sheet in a single layer. Roast for 30-35 minutes, turning once. Day 2: Savory Overnight Oats - Combine 1 cup oats, 2 cups almond milk, 2 tablespoons chia seeds, 1/4 teaspoon cinnamon, 1/4 cup walnuts, and a pinch of sea salt into a bowl. Cover and leave in fridge overnight. In the morning, top with your favorite fresh fruit before serving. Day 3: Lentil Soup - Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 chopped onion and sauté until softened, about 5 minutes. Add 1 cup lentils, 6 cups vegetable broth, 1 teaspoon cumin, 1/4 teaspoon red pepper flakes, and 1 bay leaf. Simmer for 20 minutes or until lentils are soft. Day 4: Butternut Squash and Apple Bake - Preheat oven to 350°F. Toss 1 butternut squash (cut into cubes), 2 apples (cored and cubed), and 1/4 cup walnuts in 2 tablespoons melted butter and 2 tablespoons brown sugar. Transfer to a baking dish and bake for 30 minutes or until squash is tender. Serve with your favorite protein. Day 5: Mediterranean Pasta Salad - Cook 8 ounces of your favorite pasta according to package instructions. In a large bowl, combine cooked pasta, 1/2 cup cooked chickpeas, 1/2 cup chopped tomatoes, 1/4 cup chopped olives, 1/4 cup diced red onion, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1/4 teaspoon dried oregano, and a pinch of sea salt and freshly ground pepper. Gently toss. Day 6: Spicy Sweet Potato Chili - Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 chopped onion and sauté until softened, about 5 minutes. Add 1 large sweet potato (diced), 1 can diced tomatoes with juices, 1 can black beans (drained and rinsed), 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 teaspoon paprika, 1 teaspoon dried oregano, and 1/4 teaspoon cayenne pepper. Fill the empty tomato can with water and add to the pot. Bring to a boil, reduce heat, and simmer for 25 minutes or until sweet potato is tender. Day 7: Shakshuka - Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add 1 diced red onion and 1 diced bell pepper to the skillet. Cook for 3-4 minutes or until vegetables are softened. Add 3 cloves minced garlic and cook for 1 minute more. Add 1 can diced tomatoes with juices and 2 tablespoons tomato paste. Simmer for 8-10 minutes or until sauce is thickened. Make 6 wells in the mixture and crack two eggs into each well. Cover and cook for 8-10 minutes or until eggs are cooked to your desired doneness. Day 8: Broccoli and Kale Stir-Fry - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 bunch kale (chopped), 3 heads broccoli (chopped), and 1/4 cup vegetable broth. Cook for 8-10 minutes or until vegetables are tender. Add 1 teaspoon each of minced garlic, ginger, and sesame oil. Cook for 2 minutes more. Serve with your favorite protein. Day 9: Spaghetti Squash Skillet - Preheat oven to 400°F. Halve a spaghetti squash, place on a baking sheet cut side down, and roast for 35-40 minutes or until squash is tender. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 chopped bell pepper, 1 diced onion, and 2 cloves minced garlic. Sauté for 5 minutes or until vegetables are tender. Add cooked spaghetti squash and toss to combine. Add 1/4 cup vegetable broth and simmer for 3-4 minutes or until most liquid is absorbed. Season with sea salt and freshly ground pepper, to taste. Day 10: Roasted Carrot Coconut Curry - Preheat oven to 425°F. Toss 2 pounds peeled and chopped carrots with 1 tablespoon olive oil, 1 tablespoon curry powder, 1/4 teaspoon sea salt, and 1/4 teaspoon freshly ground pepper. Place in a single layer on a baking sheet and bake for 25 minutes or until carrots are tender. In a large saucepan over medium heat, heat 2 tablespoons coconut oil. Add 1 diced onion and cook for 3 minutes. Add 2 cloves minced garlic and cook for 1 minute more. Stir in 1 can coconut milk, 1 cup vegetable broth, 2 tablespoons tomato paste, 1 teaspoon curry powder, 1 teaspoon garam masala, and 1/4 teaspoon sea salt. Simmer for 10-12 minutes or until sauce begins to thicken. Stir in cooked carrots. Serve over brown rice or quinoa. Day 11: Butternut Squash Bisque - Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 chopped onion and sauté until softened, about 5 minutes. Add 1 butternut squash (peeled and cubed), 4 cups vegetable broth, 1 teaspoon garlic powder, 1 teaspoon dried thyme, a pinch of cayenne pepper, and a pinch of sea salt. Simmer for 20 minutes or until squash is tender. Transfer to a blender and blend until smooth. Return to pot, heat through, and season to taste with sea salt and freshly ground pepper. Day 12: Sweet Potato Black Bean Burgers - Preheat oven to 400°F. In a large bowl, mash 1 cooked sweet potato and 1 can black beans together until combined. Add 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/4 teaspoon garlic powder, and a pinch of sea salt and freshly ground pepper. Mix until combined. Form into patties and place on a parchment-lined baking sheet. Bake for 15-18 minutes or until burgers are golden and crispy on the outside. Serve on your favorite bread or roll with your favorite toppings. Day 13: Winter Citrus Salad - Combine 1/2 head each of romaine lettuce, kale, and arugula in a large bowl. Add 1/2 cup mandarin oranges, 1/4 cup pomegranate seeds, 1/4 cup roasted pumpkin seeds, and 1/4 cup crumbled feta cheese. In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons fresh orange juice, 1 teaspoon cider vinegar, and a pinch of sea salt. Drizzle over salad and toss to combine. Day 14: Winter Veggie Pizza - Preheat oven to 425°F. Roll out 1/2 pound pizza dough into a 12-inch circle. Place on a lightly greased baking sheet. Spread 1/4 cup marinara sauce onto dough and top with 2 cups thinly sliced vegetables of choice (mushrooms, bell peppers, onion, spinach, etc.). Top with 1/4 cup mozzarella cheese. Bake for 15-18 minutes or until crust is golden and cheese is melted.