Recipe: Simple & Sweet Matcha Latte

🍵 If you are a matcha fan, you’ll LOVE this simple recipe. 

It will save you $$$ and you’ll also know exactly what’s going into your lattes! 

If you’d prefer it iced, prepare the latte ahead of time and chill. Add ice before serving.

Makes 1 serving.

Ingredients:

• ¼ cup (60 ml) boiling water

• 1 tsp matcha tea powder

• 1 cup (240 ml) of your favorite milk 

• 1 tsp honey or maple syrup

Directions:

1. In a blender, blend the boiling water with the matcha powder until foamy — be very careful not to get spattered with the hot water. 

2. Heat the milk and sweetener over medium heat until almost boiling. Whisk the milk until it becomes frothy. Pour the milk into a mug and then pour in the tea. Enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Giu from Geo’s Gallery 

Recipe: Fast & Easy Turmeric-Lime Chicken

😋 This recipe will spice up your weeknight chicken dishes, and you might never look back!

Serve it as a main dish, or top a salad with the sliced chicken.

Makes 4 servings.

Ingredients:

• 4 boneless skinless chicken breast halves, pounded to ½ inch (13 mm) thick

• 2 Tbsp olive oil

• 3 Tbsp lime juice (from 2 limes)

• ½ tsp chili powder 

• ½ tsp ground turmeric

• 2 garlic cloves, minced

• ½ tsp sea salt

Directions:

1. In a mixing bowl, mix together the oil, lime juice, chili powder, turmeric, garlic, and salt. Add the chicken and coat them well in the marinade. Cover and let marinate for 2-3 hours in the fridge.

2. Remove the chicken from the refrigerator and preheat your grill or broiler. Place the chicken on the grill or on your broiler rack. Cover the grill or close your broiler door and cook for 2-3 minutes before flipping them over and cooking for another 2-3 minutes, or until cooked through.

3. Remove the chicken from the heat and let rest for at least 5 minutes. Slice and serve.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by ddsign_stock from Getty Images

Recipe: Bloody Mary Steak

🍅🍋🌶 Blood Mary mix may say “brunch” … but this marinade will give a zesty boost to your grass-fed steak!

Since grass-fed beef tends to be leaner than conventionally raised meat, using a marinade is a great option.

Makes 4 servings.

Ingredients:

• 2 cups (480 ml) tomato juice

• Juice of 1 lemon

• 4 cloves garlic, minced

• 2 Tbsp prepared horseradish

• 2 tsp Worcestershire sauce

• ¼ to ½ tsp Tabasco sauce

• 4-5 “grinds” of black pepper

• 1 lb (450 g) grass-fed skirt or flank steak

Directions:

1. Whisk together the tomato juice, lemon, garlic, horseradish, Worcestershire and tabasco sauces, and pepper in a glass baking dish.

2. Add the steak, flipping it over to make sure it’s fully coated. Cover the dish and place it in the refrigerator to marinate for 2-12 hours.

3. To grill, remove the steak from the refrigerator about 20 to 30 minutes before cooking time, and pour off the marinade. Discard the liquid and pat down the steak to remove the remaining marinade. 

4. Preheat your grill, and when it’s very hot, add the steak and cook for 3-4 minutes per side (this will give you a medium-rare steak). Remove from the heat and let rest for 5 minutes before cutting it against the grain into very thin slices. 

5. Serve and enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by JESUSGONZ_ from pixabay

Recipe: “Cheesy” Garlic Cabbage

🧄 This cabbage recipe is PACKED with flavor and despite the name … it’s 100% plant-based.

It gets its cheesy flavor from the nutritional yeast. 

TIP: If you like spicy foods, add 1-2 dashes of sriracha to the garlic mixture coating the cabbage for some extra oomph.

Makes 8 servings.

Ingredients:

• ½ large head cabbage (red or green)

• 6 Tbsp nutritional yeast

• 4 cloves garlic, finely minced

• 3 Tbsp extra-virgin olive oil

• 3 Tbsp rice vinegar 

• 1 Tbsp coconut aminos

• ½ tsp sea salt

Directions:

1. Preheat your oven to 425°F/220ºC. Keeping the core intact, cut the cabbage into 8 wedges.

2. Combine the nutritional yeast, garlic, oil, vinegar, coconut aminos, and sea salt in a small bowl. 

3. Place the cabbage, cut-side down, on a large rimmed baking sheet. Brush the wedges on all sides (including the bottom) with the garlic mixture.

4. Roast until the edges are golden brown, about 20 minutes. Turn the wedges and continue to roast until the cabbage is tender and golden, about 10 more minutes. 

5. Remove from the oven and serve. This may become one of your new favorites!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by bhofack2 from Getty Images Pro

Recipe: Mushroom-Chicken Snack Pizza

🍕 Mini-pizzas have been a “thing” for decades because they are just plain delicious.

Plus … they also make GREAT appetizers for parties! 🍄

The trick to keeping them healthy is to use quality ingredients – and this recipe does just that.

Makes 4 servings.

Ingredients:

• 4 sprouted grain English muffins

• 3 oz (85 g) cooked leftover chicken

• 6 button mushrooms, chopped

• 1 cup (245 g) jarred tomato sauce

• ½ cup (55 g) goat cheese crumbles

Directions:

1. Preheat your oven to 350ºF/177ºC. Split each English muffin in half and place them crust side down on the baking sheet, leaving about 1 inch (2.5 cm) between them.

2. In a small bowl, toss together the chicken and mushrooms. 

3. Top each muffin with 2 Tbsp of the tomato sauce, 3 Tbsp of the mushroom mixture, and 1 Tbsp of cheese.

4. Place in the oven and bake for 10-12 minutes. Remove from the oven and let cool slightly before serving. Try not to eat them all before the party!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by svariophoto from Getty Images Signature 

Recipe: Cashew-Pineapple Quinoa

👩‍🍳🍍 Pineapple and cashews give plain quinoa an exotic flair in this recipe.

Serve it with chicken or toss in some black beans for a full plant-based meal.

Makes 6 servings.

Ingredients:

• 1 cup (180 ml) quinoa

• 2 cups (480 ml) water

• 1 Tbsp olive oil

• 1 cup (180 g) canned pineapple chunks packed in their own juice (drain, but reserve the juice)

• ¼ cup (30 g) raw chopped cashews

• Sea salt and freshly ground pepper

• Pinch of nutmeg

Directions:

1. Place the quinoa and water in a medium saucepan and bring to a boil over high heat. 

2. Reduce the heat to low, cover, and let simmer for 13-15 minutes, or until the liquid has been absorbed. Remove from the heat and fluff with a fork.

3. Heat the olive oil in a medium skillet over medium-low heat. Add the cooked quinoa, pineapple chunks, and cashews. Cook until heated through, about 3-5 minutes.

4. Stir in the pineapple juice (only as much as you’d like!), salt, pepper, and nutmeg, and let cook until warm and well-combined. Taste and adjust seasonings.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by VeselovaElena from Getty Images 

Recipe: Decadent Cacao Mousse

😋🥑 The avocado in this rich cacao mousse gives it a silky taste along with lots of healthy fats.

In the unlikely event you have leftovers, you can store them in an airtight container for 2-3 days in the refrigerator.

Makes 3 servings.

Ingredients:

• 1 large, ripe avocado, halved, peeled, and pitted

• ¼ cup (25 g) raw cacao powder

• ¼ cup (55 g) coconut oil, melted

• 2 Tbsp honey or maple syrup

• 1 tsp natural vanilla extract

• Optional toppings: berries, pomegranate arils, walnuts or almonds, shredded coconut, raw cacao nibs, coconut cream

Directions:

1. Place the avocado in a high-speed blender or food processor and blend until smooth.  

2. Add the cacao powder, and blend again. Add the rest of the ingredients (except the toppings) and continue to process until it reaches a pudding consistency.

3. Remove from the blender or food processor and pour into serving dishes and chill for at least 1-2 hours before adding optional toppings and serving. You can thank me later 😉

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by natashamam from Getty Images 

Recipe: PB-Banana Coffee Smoothie

🧋 I know this recipe sounds weird for a few reasons, but trust me, it’s DELICIOUS and it makes a quick & easy light breakfast on the go.

1. The peanut butter: I was skeptical too, but it goes really well with coffee

2. Yes, that’s regular ground coffee, not instant. It gives a nice “crunch” to your smoothie.

TIP: If you want to boost the staying powder of this smoothie, add ½ to 1 scoop of vanilla or chocolate protein powder! 🍌

Makes 1 smoothie.

Ingredients:

• ½ tbsp ground coffee 

• 1 tbsp peanut butter

• ½ tsp vanilla extract

• ¾ cup (180 ml) of your milk of choice

• ¼ cup (60 ml) brewed coffee, chilled

• ½ frozen ripe banana (the riper, the sweeter)

• ice, as needed to thicken

• OPTIONAL: Add a small amount of honey or maple syrup to sweeten if necessary

Directions:

1. Place all the ingredients in a high-speed blender and blend until smooth. Add more ice (if it’s too thin) or milk (if it’s too thick) to reach your desired consistency. 

2. Serve immediately and enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by nata_vkusidey from Getty Images 

Recipe: Lemon Almond Green Beans

👩‍🍳 This easy recipe elevates green beans into a sophisticated and tasty dish.

Makes 4 servings.

Ingredients:

• 1 lb (450 g) green beans

• ½ cup (60 g) slivered almonds

• 1 Tbsp extra virgin olive oil

• Juice and zest of 1 large lemon

• Salt & pepper to taste

Directions:

1. Steam the green beans: Add about an inch of water to the bottom of a medium pot and place a steamer basket over it. Bring the water to a boil over high heat. 

2. Add the green beans and cover, reducing the heat to medium-low. Let cook for 5-7 minutes, until the green beans reach your desired level of tenderness. Remove the steamer basket from the heat and let the beans cool for 5-10 minutes.

3. While the beans are cooling, heat a large skillet over medium-low heat. Add the almonds and lightly toast, about 2-3 minutes. The nuts should be lightly brown but not scorched. Remove from the skillet and set aside.

4. Add the olive oil to the skillet and let heat for 1-2 minutes. Add the green beans, lemon juice and zest, salt, and pepper. Let cook for another 2-3 minutes, until the lemon juice has reduced. Sprinkle the almonds on top. Serve & Enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by pixelshot 

Recipe: Cauliflower Gnocchi with Beans and Sage Butter

😋 This recipe is packed with plant-based deliciousness.

Even though it’s a lower-carb version of traditional gnocchi, it still falls into the “hearty” category.

TIP: Make extra and have the leftovers for lunch.

Makes 4 servings.

Ingredients:

• 2 Tbsp grass-fed butter

• 2 Tbsp olive oil 

• 1 12 oz (340 g) bag frozen cauliflower gnocchi

• 1 15 oz (425 g) can white beans, rinsed

• 1 Tbsp dried sage

• 1 Tbsp water

• Sea salt & freshly ground black pepper to taste

• 4 big handfuls baby spinach

Directions:

1. Heat the butter and oil in a large skillet over medium-high heat. Add gnocchi and cook until browned, about 5 minutes.

2. Stir in the beans, sage, and water. Cover and let simmer until the gnocchi are tender and the beans are heated through, about 5 minutes. Season with salt and pepper. 

3. Place 1 big handful of baby spinach leaves on each of the 4 plates. Serve the gnocchi over the spinach. Enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by luchezar from Getty Images Signature