Recipe: Flax Breakfast Cookies

🤩 Cookies for breakfast? Yes, please! 

This recipe also makes for a healthier option instead of traditional cookies.

Makes 12 cookies.

Ingredients:

• ½ cup (125 ml) almond or peanut butter 

• ⅓ cup (75 ml) non-dairy milk

• 3 Tbsp coconut sugar

• 1½ Tbsp water

• 1 tsp vanilla extract

• ½ tsp pumpkin pie spice

• ⅔ cup (80 g) flaxseed meal

• ⅔ cup (105 g) raisins 

Directions:

1. Preheat your oven to 325°F/160ºC. Spray the cups of a 12-cup muffin pan with baking spray.

2. In a medium bowl, combine the nut butter, milk, sugar, water, vanilla, and pumpkin pie spice. Next, add the flaxseed and raisins and stir until well combined.

3. Place equal amounts of batter into the 12 muffin cups and bake in the oven for about 20 minutes. They’re done when the tops are dry and barely firm and have turned golden brown.

4. Remove from the oven and let cool in the muffin pan for about 10 minutes before removing. Run a knife around the edges of the cookies to loosen them from the pan, and finish cooling on a wire rack.

5. Let me know how you like these if you make them!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by olgakr from Getty Images

Recipe: Chocolate-Walnut Quesadillas

🍫🫐 This is one of those accidental recipes that you throw together when you’re hungry and then realize how delicious it is!

Warning: these dessert quesadillas are addicting. The walnuts, blueberries, and chocolate go surprisingly well together.

Makes 4 servings.

Ingredients:

• 2 x 10-inch whole-grain tortillas

• 1.5 ounces dark chocolate

• 2-3 Tbsp walnut butter

• ½ to ¾ cup blueberries

Directions:

1. Heat a medium skillet over medium heat and place a tortilla in it, warming it for 30-60 seconds on each side. Repeat with the second tortilla.

2. While the tortillas are warming, melt the dark chocolate in a microwave for about 1 minute, or in a small double boiler. Be sure to stir the chocolate occasionally while it’s warming so that it melts evenly.

3. Place one warmed tortilla on a plate and spread the walnut butter on it, ensuring it’s covered right up to the edges. Sprinkle the blueberries over the walnut butter, and then drizzle with the melted chocolate.

4. Top with the other tortilla, lightly pressing it down to gently “smush” the mixture together. 

5. Cut into quarters and serve! 

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Anastasiia Magonova from Getty Images

Recipe: Almond-Crusted Fish

👩‍🍳 Ohhh are you in for a TREAT! This recipe will work with basically any mild white fish – as well as just about any tree nut (like walnuts, pecans, and pistachios).

Serve this with a side of sweet potatoes and your favorite veg.

TIP: Grind the oats in your blender or food processor.

Makes 4 servings.

Ingredients:

• ¼ cup (60 g) Dijon mustard

• Salt & pepper to taste

• ½ cup (60 g) raw almonds, chopped

• 2 Tbsp ground oats 

• ¼ cup (24 g) chopped parsley (fresh)

• 4 5 oz (140 g) fish filets (flounder, haddock, cod, sole, etc.)

Directions:

1. Preheat your oven to 400ºF/200ºC and prepare a baking sheet by coating it with cooking spray or parchment paper (or both).

2. In a small bowl, whisk together the mustard and 1-2 dashes each of salt and pepper. 

3. Set aside. In another small bowl, mix the chopped almonds, oats, parsley, and another 1-2 dashes of salt.

4. One by one, brush both sides of each fish filet with the mustard sauce and then dredge both sides in the nut mixture. It may help to “mush” the nuts into the fish to make sure they stick.

5. Place the filets on the baking sheet and bake for 15-18 minutes, until the fish is cooked through.

6. Serve with your favorite veggies!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Elena_Danileiko from Getty Images

Recipe: Guacamole Salad

🥑 Delicious … refreshing … quick … and easy! This guac salad recipe deserves a spot in your regular rotation.

It’s also delicious as a side dish with grilled chicken or steak. 

Makes 4 servings:

Ingredients:

• Juice and zest of 2 large limes

• Sea salt & freshly ground pepper to taste

• 3 avocados, peeled, pitted, and diced

• 1½ cups (225 g) grape tomatoes 

• ¼ red onion, minced

• 4 Tbsp chopped fresh cilantro

• 4 big handfuls of salad greens

Directions:

1. Make the dressing: In a medium bowl, whisk the lime juice and zest, and a pinch or two each of salt, and pepper. Taste and adjust seasonings.

2. Add the avocado and gently stir to coat with the lime mixture, being careful not to “mash” it. Then add the remaining ingredients and gently stir again. 

3. Serve over salad greens. 🥗

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Oleksandr Prokopenko 

Recipe: Shrimp & Broccoli Sheet Pan Dinner

🍤😋 Sheet pan dinners make weeknight meals a breeze. Not only do they take just a couple of minutes to throw together … but cleanup is super easy.

This also makes for a great meal prep recipe – just add a starchy carb for a full meal!

Makes 4 servings.

Ingredients:

• ¼ cup (60 ml) olive oil

• 1 tsp Italian seasoning

• Sea salt & black pepper

• 1 lb (450 g) broccoli florets

• ⅛ tsp red pepper flakes

• 1½ lbs (675 g) large shrimp, tails off, peeled, and deveined

Directions:

1. Preheat your oven to 400ºF/200ºC and prepare a baking sheet by spraying it with cooking spray.

2. In a medium-sized bowl, whisk together 2 Tbsp of olive oil, Italian seasoning, and 1-2 pinches (to taste) of sea salt & pepper. Add the broccoli to the bowl and mix until it’s well coated.

3. Spread the broccoli on the baking sheet and place in the oven for 10 minutes.

4. While it’s roasting, add 2 Tbsp olive oil, 1-2 pinches (to taste) of salt & pepper, and the red pepper flakes to the medium bowl. Mix well and add the shrimp, tossing until it’s coated.

5. Remove the broccoli from the oven and add the shrimp to the pan. Place back in the oven and cook for 10 more minutes, until the shrimp are cooked through.

6. Serve and enjoy! 

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Monica Todica’s Images

Recipe: Cherry-Banana Smoothie

This smoothie recipe is DELICIOUS and it makes a great pre- or post-workout snack. 🍒

Plus, it’s a great way to sneak some more nutrients into your picky eaters!

Makes 1 serving.

Ingredients:

• ½ cup (120 ml) of your favorite milk

• ½ tsp vanilla extract (optional)

• Handful of baby spinach

• ½ cup (70 g) frozen pitted cherries

• 1 medium banana

• ½ cup (115 g) plain Greek yogurt

Directions:

1. Place the first three ingredients in a high-speed blender and blend until smooth. Add the remaining ingredients and continue to blend until well combined. If it’s too thick, add a little more milk. Serve immediately.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by natashamam from Getty Images

Recipe: Banana Oat Cookies

🍪👨‍🍳These fast & easy cookies are a great homemade option any time you crave a sweet treat. 

You can use either old-fashioned rolled oats or instant oats – but the rolled oats will give you a chewier cookie. 

Makes 12 cookies.

Ingredients:

• 1 large ripe banana

• 1 cup (80 g) oats

• ⅓ cup (85 g) natural peanut or almond butter

• ½ Tbsp honey or maple syrup

• Optional: 2 Tbsp raisins or cacao chips

Directions:

1. Line a cookie sheet with parchment paper and preheat your oven to 350ºF/177ºC.

2. In a medium mixing bowl, mash the bananas and stir in the oats until well combined. 

3. Add the rest of the ingredients and stir until mixed. The cookie dough will be sticky – but if it seems too loose, add some more oats until it reaches a cookie dough consistency.

4. Drop the dough by tablespoon onto your prepared pan and place in the oven. Bake for 12-14 minutes. Remove from the oven and let cool.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Eugen Barbu’s Images

Recipe: Orange Vinaigrette

This fast & easy orange vinaigrette will have you wondering why you don’t make homemade dressings for your salads more often!

It also can be used as a marinade or sauce for poultry and fish.

Makes 8 servings.

Ingredients:

• 2 Tbsp onion, diced

• 1 tsp orange zest

• Juice of 1 orange

• Juice of 1 lemon

• 2 tsp Dijon mustard

• ½ tsp sea salt

• ½ tsp freshly ground pepper

• ⅓ cup (80 ml) extra-virgin olive oil

Directions:

1. In a mini food processor or blender, blend the onion, zest, orange and lemon juice, mustard, salt, and pepper. When combined, drizzle in the olive oil and blend until smooth. 

2. This will keep in the fridge for a couple of days. Enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by vanillaechoes from Getty Images

Recipe: Braised Celery

😋 When you think “celery” you probably think of it as an ingredient in other recipes – or notice it’s usually left over in a veggie platter.

This recipe will definitely have you rethinking celery because it’s a serious flavor bomb!

A couple of tips: the quality of the broth plays a big role in the flavor of this recipe. If you have homemade broth, it’s definitely worth using. 

Beef broth is the classic braising liquid for this recipe, but feel free to experiment!

Makes 4 servings.

Ingredients:

• 8 stalks of celery, rinsed and trimmed

• 1 Tbsp grass-fed butter

• Pinch sea salt

• Pinch freshly ground black pepper

• ½ cup (120 ml) beef or vegetable broth

Directions:

1. If the outer stalks of your celery are tough or fibrous, peel them with a vegetable peeler. Then, slice the stalks diagonally into 1-inch pieces.

2. Melt the butter in a medium saute pan over medium heat. Add the celery, salt, and pepper and cook until it begins to soften (about 5 minutes). 

3. Add the broth. Stir, cover, and reduce heat to low. Let cook for about 5 minutes, until the celery is tender but before it turns mushy. Remove the cover and let cook another 5-7 minutes so that the broth can reduce into a glaze.

4. Serve and enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by jirkaejc from Getty Images

Recipe: Kale-Quinoa Bowl

✅ No recipe screams “healthy” more than this one! But it’s also comforting and will keep you feeling satisfied for hours.

Makes 4 servings.

Ingredients:

• 1 cup (180 g) dry quinoa

• 3 Tbsp olive oil, divided

• 1 bunch kale, stems removed and chopped

• 1 cup (150 g) cherry or grape tomatoes, halved

• Juice from ½ large lemon

• Salt and pepper to taste

• Optional toppings: slivered almonds, walnuts, or nutritional yeast

Directions:

1. Cook the quinoa according to its package instructions.

2. While the quinoa cooks, heat 1 Tbsp olive oil in a large saute pan over medium heat. Add kale and toss to coat. Add ¼ cup (60 ml) water and cover, cooking for 3-5 minutes. 

3. Remove the cover and stir, turning the heat down to low. Let cook for another 10-15 minutes, until tender, stirring occasionally. Add more water as needed. Salt and pepper to taste.

4. Heat 1 Tbsp olive oil in a small skillet over medium-high heat. Add the tomatoes and saute for 4-5 minutes, until they soften. Set aside.

5. In a small bowl, whisk together the lemon juice and remaining 1 Tbsp olive oil. Set aside.

6. When the quinoa and tomatoes are done cooking, toss them together in the skillet with the kale. Add the lemon juice mixture and stir to coat. Add salt and pepper to taste.

7. Sprinkle with the optional toppings – slivered almonds, walnuts, or nutritional yeast – if using. Serve and enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by yuliyagontar