Recipe: Greek-Inspired Meatballs with Avocado Tzatziki Sauce

Two great things that go great together! Despite the long list of ingredients, these recipes are SO EASY to make – just toss them together and prepare!

These meatballs make a great snack, and you’ll definitely find other uses for the tzatziki sauce.

Makes 6-8 servings

Ingredients for the Meatballs:

• 1 lb ground grass-fed beef

• 3/4 cup onion, finely diced (set aside a little for the sauce)

• 2 cloves minced garlic

• 1 tsp dried oregano

• ½ tsp cumin

• 1 tsp coriander

• ½ tbsp lemon zest

• 1 tsp sea salt

• Ground pepper, to taste

Ingredients for the Tzatziki:

• 1 ripe avocado

• 1 medium minced cucumber, seeds removed.

• 2 garlic cloves

• 1-2 tbsp diced onion

• 2 tbsp lemon juice

• 1 tbsp fresh dill (if using dried, use ½ tbsp)

• Sea salt and pepper

Directions:

1. Preheat the oven to 350 degrees.

2. Mix together the meatball ingredients. Form into 2-inch balls, and place them on a baking pan. Bake for 25 minutes.

3. When it’s time to serve, put all the tzatziki sauce ingredients in a high-speed blender and blend until creamy.

4. Serve and enjoy!

Recipe by: Saara Haapanen

Photo Credit: Canva by iko636 from Getty Images

Recipe: Sweet Potato Breakfast Casserole

Want a make-ahead breakfast that gives you a head start on getting your veggies for the day? Definitely try this comfort-food breakfast casserole. One batch can fuel your mornings for most of the week.

Makes 10 servings

Ingredients:

• 2 medium sweet potatoes

• 2 tbsp avocado or coconut oil

• 1 small red onion, diced

• 2 cloves minced garlic

• 1 cup broccoli, chopped

• 1 cup sliced mushrooms

• 1 red or yellow bell pepper, diced

• 2 cups chopped spinach

• 10 eggs

• ¼ cup coconut milk

• 2-3 tbsp your favorite hot sauce

• Salt and pepper to taste

• (optional: ½ cup crumbled goat cheese)

Directions:

1. Bake or microwave the sweet potatoes until they’re almost done. Remove and let cool.

2. Preheat oven to 350 degrees.

3. Heat the oil in a large skillet over medium heat. Add the onions and cook until they start to soften, about 3-4 minutes. Add the garlic and broccoli and cook for another 3-4 minutes before adding the the peppers and mushroom. Cook for 5-6 minutes, adding 1 pinch or two of salt to season. Add in the spinach and cook until wilted.

4. Remove the mixture from the heat. Remove the skins from the sweet potatoes and dice them. Set aside.

5. Prepare a 9x13 casserole or baking dish by either using a cooking spray or using coconut oil.

6. Place the sweet potatoes and veggie mixture into the baking dish.

7. Whisk together the eggs, coconut milk, hot sauce and salt pepper. Pour over the veggie/sweet potato mixture. (Optional: sprinkle goat cheese over the top).

8. Bake uncovered for 45 to 50 minutes. Remove the oven and let cool for 5 to 10 minutes before serving.

Recipe by: Saara Haapanen

Photo Credit: Canva by Ravsky from Getty Images

Recipe: Avocado Lime Sauce

This is a fantastic go-with-anything sauce that can really pull a meal together. It’s delicious over fish, tacos, chili – anything you want to add a Mexican flair to … and you can easily turn it into a salad dressing by adding just a little light coconut milk to it.

Adjust the seasonings to your palate – a little cumin or chili powder can be a great addition!

Ingredients:

• 2 avocados, peeled and cube

• ½ onion, coarsely chopped

• 2 cloves garlic, peeled

• ½ lime, juiced

• ¼ cup chopped cilantro

• 2 tbsp water

• 1 tsp salt

• ½ tsp red pepper flakes

Directions:

1. Place all the ingredients in a high-speed blender and mix until combined.

2. Store in a well-sealed container in the refrigerator for 3-4 days.

Recipe by: Saara Haapanen

Photo Credit: Canva

Recipe: Cauliflower Hummus

This recipe takes a basic hummus recipe and mixes it up with cauliflower! It’s surprisingly good.

Dip cucumber, carrots, celery, pepper strips and even fruit!

Ingredients:

• 3 cups cauliflower florets (fresh or frozen)

• ⅛ cup water (2-3 tbsp)

• 5 tbsp olive oil, separated

• 1½ tsp sea salt

• 3 garlic cloves, separated

• ¼ cup tahini

• 2 tbsp lemon juice

• 1 tsp cumin

• More water as needed

• (optional: sesame seeds for garnish)

Directions:

1. Steam the cauliflower until it’s soft: you can do this in a microwave or in a steamer on a stovetop. Stovetop: Place the cauliflower, water, 2 tbsp of olive oil, 1 tsp sea salt, and 2 whole garlic cloves in covered pan on low heat and cook for about 15 minutes, stirring/checking frequently. Microwave: place the same ingredients in a covered dish and microwave 10-12 minutes.

2. Next, place the softened cauliflower in a high-speed blender and add the tahini paste, 1 garlic clove, tahini, 2-3 tbsp olive oil, ½ tsp sea salt and lemon juice. Blend until it reaches the texture of hummus. You might have to scrape the sides to incorporate all the cauliflower. If it’s too thick, add a little more water. Taste and adjust the seasonings as needed.

3. Place in a bowl and, if desired, drizzle a little more olive oil over the top and sprinkle with sesame seeds.

Recipe by: Saara Haapanen

Photo Credit: Canva by Andre Rakoff

Recipe: Chicken-Berry Salad

Any time I can have fruit on my salad it makes me look forward to lunchtime! If you meal prep by pre-cooking chicken, this one comes together in a snap with a simple oil-and-vinegar dressing. (Time-saving option: buy an organic rotisserie chicken at the grocery store.)

Ingredients:

• 3 cups salad greens

• ½ cup grape tomatoes

• ½ cup chopped salad veggies, your choice: peppers, carrots, onions, etc.

• 1.5 tbsp olive oil

• 1.5 tbsp apple cider vinegar

• Salt and pepper to taste

• 3 oz grilled or roasted chicken, chopped

• ¼ to ½ avocado, sliced

• 1 cup berries: sliced strawberries, raspberries, blueberries, blackberries, pomegranate seeds, whatever you like

• 2 tbsp pumpkin or sunflower seeds

• (optional: 2 tbsp crumbled goat cheese)

Directions:

1. Wash salad greens and place in big salad bowl. Add in the grape tomatoes, salad veggies and chicken.

2. In a small bowl, whisk together the oil and vinegar and add in the salt and pepper to taste. Whisk again as you pour over the salad greens. Toss together to mix.

3. Add the chicken, avocado, berries, pumpkin/sunflower seeds and optional goat cheese and toss again. Serve and enjoy!

Recipe by: Saara Haapanen

Photo Credit: Canva by EvThomas from Getty Images

Recipe: Spicy Crockpot Shredded Chicken (Perfect for Tacos!)

This is a meal prep classic. You’ll have lots of chicken for your weekday lunches and dinners!

Ingredients:

• 1.5 to 2 lbs boneless skinless chicken breasts

• 3 tbsp avocado oil

• 2 tbsp chicken broth

• 1 tbsp apple cider vinegar

• Spice mix:

• 2 tbsp chili powder

• 1.5 tbsp onion powder

• 1.5 tsp garlic powder

• 1 tsp dill

• 1 tsp pepper

• ½ tsp red pepper flakes

• ½ tsp paprika

• Salt to taste

Directions:

1. Add all ingredients to a slow cooker for 4 to 6 hours (until done and very tender). Remove chicken from slow cooker and, using two forks, shred. Return meat to crockpot to combine with remaining spice mixture.

2. Use in your favorite recipe – it’s perfect for salads, as a stuffing for sweet potatoes, or in tacos. Yum!

Recipe by: Saara Haapanen

Photo Credit: Canva by ahirao_photo from Getty Images

Recipe: Creamy Garlic-Bacon Spaghetti Squash Casserole

This recipe takes a little investment of time but it’s so worth it!

Ingredients:

• 2 tbsp olive oil

• 1 large spaghetti squash

• 6 pieces of bacon, cut into 1-inch pieces

• 1 cup full-fat coconut milk (canned)

• 1 large egg

• 1 tsp sea salt

• Fresh pepper to taste

• 1 tbsp ghee or coconut oil

• ½ chopped onion

• 3 cloves minced garlic

• (optional: 2-3 cups of steamed veggies such as broccoli, cauliflower, zucchini, carrots or wilted spinach)

Directions:

1. Heat oven to 400 degrees. Cut washed spaghetti squash in half lengthwise and scrape the seeds from the middle using a large spoon. Drizzle each half with olive oil and season with salt, and place cut-sides-down on a lined baking sheet and place in the oven.

2. Roast until tender, about 45 to 50 minutes. Remove from the oven and, using a fork, scrape each side to remove the “spaghetti” strands. Place in a greased casserole dish.

3. While the squash is baking, cook the bacon strips on the stove until they’re at your desired level of crispness. Place on paper towel to soak up excess oil.

4. Whisk together the coconut milk, egg, sea salt and pepper and set aside.

5. Add the ghee or oil to a pan to melt and add onion to saute until soft. Add garlic and saute for 2 minutes. Add the coconut milk mixture and cook, stirring constantly until thickened, about 5-7 minutes. Add the bacon bits, and pour over the spaghetti squash in the casserole dish.

6. (Optional: you can add 2 to 3 cups of steamed vegetables such as broccoli, carrots or spinach at this point.) Bake at 400 degrees for 15 to 20 minutes and serve.

Recipe by: Saara Haapanen

Photo Credit: Canva by pixelshot

Recipe: Banana Nut Muffins

Muffins for breakfast? They can be a healthy choice when they are packed with nutrients like the muffins in this recipe.

Servings: Makes 12

Ingredients:

• ⅓ cup gluten-free rolled oats

• 4 large ripe bananas, mashed

• 3 large eggs

• 3 tbsp melted coconut oil

• 1 tsp pure vanilla extract

• ⅓ cup nut butter of your choice

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp each baking soda and baking powder

• ¼ tsp salt

• 1 cup chopped walnuts or pecans

Directions:

1. Preheat the oven to 350 degrees, and line cups of a muffin tin with paper liners.

2. In a blender, spice mill or food processor, grind the oats until they turn into a flour-like consistency. Set aside

3. In a large bowl, blend bananas, eggs, coconut, vanilla and nut butter until combined. Add the oat flour, spices, baking soda and powder and salt and continue to mix.

4. Fold in the nuts.

5. Divide the batter evenly among the muffin cups and bake about 15-18 minutes. You will know they are done when a toothpick inserted in the center of a muffin comes out clean.

6. Remove the muffins from the oven and allow to cool on a wire rack for about 10 minutes. Remove from the tin to continue cooling.

Recipe by: Saara Haapanen

Photo Credit: Canva by martince2 from Getty Images

Recipe: Baked Zucchini Chips

These veggie chips take a little investment in time, but they are simple, healthy and very tasty – definitely worth the effort.

Here’s a tip: set a timer for every 30 minutes so you can check on their progress and flip them over as needed so they crisp up properly. Depending on how thick you slice them and how hydrated each zucchini is, some chips might be ready sooner than others.

Ingredients:

• 3-4 washed zucchini, sliced about ⅛-inch thin (you can use a mandolin for this)

• 2-3 tbsp olive, almond or melted coconut oil

• Salt, pepper, and/or spices like rosemary and thyme, to taste

Directions:

1. Place the zucchini slices in a single layer on paper towel for about 20 minutes so they dry out a bit. Pat off any excess moisture, then place the slices in a large bowl. Toss with 2 tablespoons of oil and season with salt and pepper.

2. Preheat the oven to 250 degrees. Lightly oil a baking sheet (or two, depending how many slices your zucchinis yield) or use cooking spray. Place the zucchini slices in a single layer on the sheets.

3. Bake for 2 to 2½ hours, checking regularly to make sure they’re cooking evenly, until the chips are crisp.

Recipe by: Saara Haapanen

Photo Credit: Canva by tataks from Getty Images

Recipe: Thai Sweet Potato and Carrot Soup

This colorful soup is packed with good-for-you ingredients … and it tastes amazing!

Ingredients:

• 1 tablespoon coconut oil

• 1 cup diced onion

• 2 cloves grated garlic

• 2 tablespoons curry paste

• 1-2 teaspoons sriracha or other hot sauce (the more, the spicier!)

• 3 peeled and diced sweet potatoes

• 2 cups peeled and diced carrots

• 3 cups low-salt vegetable or chicken broth

• Salt and pepper to taste

• 1 cup light coconut milk

• ½ cup pepitas (pumpkin seeds)

• Optional: Lime wedge and goat cheese

Directions:

1. Heat the oil in a large soup pot over medium-high heat. Add the onion and saute for 3 to 4 minutes before adding the garlic, ginger, curry paste and hot sauce. Saute for another couple minutes.

2. Add the sweet potatoes and carrots, seasoning well with salt and pepper. Mix together well so the vegetables are well-coated and then pour in the broth.

3. Bring the mixture to a boil, before reducing to low. Simmer for 25 minutes or until the veggies are tender.

4. Remove from the heat, and carefully use an immersion/stick blender to puree the soup. You also can use a high-speed blender to puree the soup in batches, being careful to avoid backsplash.

5. Return to the pot and stir in the coconut milk, and add salt and pepper to taste.

6. Serve the soup topped with an optional lime wedge and sprinkling of pumpkin seeds. This also tastes great with a little goat cheese stirred in.

Recipe by: Saara Haapanen

Photo Credit: Canva by Nataly Hanin from Getty Images