If your comfort-food cravings seem to be at odds with a New Year's resolution to eat lighter, take note of LindsayTarquinio's recipe, and swap out heartier whole wheat pastry flour for all-purpose for chicken and dumplings that'll satisfy both pursuits.

The weather in New York has turned cold. Really, really cold! The kind of cold that makes a girl from Georgia want to bundle up on the sofa with a giant furry blanket, knee high wool socks and a big sweater. But, life must go on…the cold winter days simply can’t be spent hidden away in your apartment- that would be utterly depressing! So, I have purchased a giant down coat, a big knit hat, furry ear muffs, leather gloves and thick wool socks…and I trot around the city, facing the bitter cold…and love every single minute of it!

But, at night, when I get home- this winter cold is making me crave warm comfort food. When you grow up in Georgia, comfort food means grits, cream of wheat, and my favorite- chicken & dumplin’s (you can’t add the “g” on dumplings because it just doesn’t seem as special)!

Though I crave comfort food- I still like to give it a healthy-feel good twist. It can be warm and delicious but still full of whole grains, green vitamin rich veggies and lean protein. That is exactly what this crave-worthy dish is.

Keep reading for the recipe.

The beauty of the burrito is that it's customizable. You are allowed to stuff it with whatever you could possibly imagine (well, with whatever you have left in your fridge). This burrito recipe is intended to help you learn the basic construction, so you can go off and make use of all the random ingredients you have lurking in your kitchen.

Here's the only rule: when using a standard 8-inch tortilla, fill it with about 3/4 cup of ingredients. Otherwise, if you overload the tortilla, you'll end up with a floppy soft taco, rather than a cylindrical burrito. If you're hungry, then plan to make more than one burrito!

Despite it being homemade, a burrito, to me, doesn't feel like a burrito unless it's tightly wrapped in foil. Here are the benefits: the burrito retains heat for longer, the tortilla stays soft, and the whole thing stays intact. Eating is a breeze as you peel the foil down with each bite. Here's another tip: use a heat diffuser to reheat the burrito once it's constructed and wrapped in foil, since you can't microwave the foil, and warming in the oven takes too long. The stovetop is the quickest way to zap some heat into your burrito before you dig in.

If you're looking for the easiest burrito recipe, then keep reading.

Ultrasimple roasted carrots dressed in naught but a drizzle of olive oil, salt, and pepper are a perennial favorite in my household, but let's face it: too much of anything gets old fast, no matter how delightful. Not quite ready to abandon the idea completely — I relish in how fuss-free carrots are to prep, their relatively long shelf crisper life and adore their earthy, slightly sweet flavor — I made a quick Internet search for a new variation on this old favorite.

Thankfully, this recipe from Mark Bittman delivers. I suspect that I'll be devouring this zingy, vibrant, pared-down side until I'm as sick of it as its predecessor (a mark of a good recipe, in my book).

Keep reading for the fast and easy recipe.