Recipe: Trail Mix Granola

Is this trail mix or is this granola? Either way, it’s DELICIOUS.

Your home is going to smell AMAZING while this is in the oven. Warning: it’s addicting. Be sure to exercise portion control with this healthy snack.

Ingredients:

• 1 cup raw mixed nuts (walnuts, pecans, cashews, hazelnuts)

• 1 cup raw slivered almonds

• ½ cup pumpkin or sunflower seeds

• ¼ cup coconut oil, melted

• ¼ cup maple syrup

• 1 tsp vanilla

• ½ cup unsweetened flaked coconut

• 1 cup dried cherries, blueberries or cranberries

• ¼ tsp sea salt

• (optional: 2 tsp pumpkin pie spice)

Directions:

1. Preheat your oven to 325 degrees and line 1 or 2 baking sheets (depending on their size) with parchment paper.

2. In a large bowl, mix the nuts, almonds and pumpkin seeds. Set aside.

3. In a small bowl, combine the coconut oil, maple syrup and vanilla extract. Pour over the nuts and mix well. Add the optional pumpkin pie spice and mix again, till everything is evenly coated.

4. Spread the nuts on the baking sheet(s) and sprinkle salt over the top of the mixture. Bake for 15 minutes.

5. Remove from the oven and stir the nuts to make sure they toast evenly. Bake for another 15 minutes and remove from the oven. Stir again, adding the coconut flakes. Bake for another 10 minutes to toast the coconut.

6. Remove from the oven for a final time, and let cool. Mix in the berries and store in an airtight container.

Recipe by: Saara Haapanen

Photo Credit: Canva by bhofack2 from Getty Images Pro

Recipe: Paleo Pesto Sauce

Is it possible to make pesto without cheese? The answer is YES: The trick is to use nutritional yeast flakes, which lend a bit of “umami” flavor. You can find it in most grocery stores as well as natural food stores.

This recipe can be customized to your taste: try using cashews, pistachios or pine nuts. We chose walnuts because of their high omega 3 content.

This is great stirred into veggies or as a condiment over your favorite protein.

Ingredients:

• 1 cup raw walnuts, shelled (not roasted)

• 3 cups fresh basil leaves

• 2 cups baby spinach leaves

• 4 cloves garlic

• Zest and juice from 1 large lemon

• 2/3 cup olive oil (you also could use a light nut oil like walnut or macadamia)

• 3/4 tsp sea salt

• 2 tbsp nutritional yeast

Directions:

1. Place all ingredients in a food processor or high speed blender and blend until well combined.

2. Store in an airtight glass jar in the refrigerator.

Recipe by: Saara Haapanen

Photo Credit: Canva from Lilechka75 from Getty Images

Recipe: Healthy Homemade Tea & Coffee Creamer

If you love a little shot of creamer in your coffee or tea, this recipe will let you do that AND feel good about it! It’s a game-changer!

Ingredients:

• 2 cups of non-dairy milk (coconut, hemp, pea, almond, cashew – your choice!)

• 2 pitted dates

• Splash of pure vanilla

• ½ tsp cinnamon

• (to make a mocha creamer, add 1-2 tbsp of raw cacao powder)

Directions:

1. Combine all the ingredients in a blender or food processor until well combined and smooth. Taste and adjust flavorings.

2. Store in an airtight jar in the refrigerator for 2 weeks. Be sure to mix it well before each use!

Recipe by: Saara Haapanen

Photo Credit: Canva Scukrov

Recipe: Baked Rosemary Lemon Chicken Breasts

A classic recipe gets a new twist with some superfood goji berries!

Serves 4

Ingredients:

• 2 tbsp avocado oil

• 4 chicken breasts

• 2 cups cubed sweet potatoes

• 1 red onion, sliced thin

• Juice of 1 large lemon

• 2 tbsp rosemary

• 1 tsp each marjoram and thyme

• 6 minced garlic cloves

• ½ cup goji berries

• 1 large lemon, sliced

• Salt and pepper to taste

Directions:

1. Preheat the oven to 400 degrees.

2. In a small bowl, mix the lemon, rosemary, thyme, marjoram and minced garlic.

3. Heat the oil in a large cast-iron skillet over medium-high heat. Season the chicken breasts with salt and pepper and then place in skillet, along with the sweet potato cubes and onion slices. Cook until the chicken breast is brown, about 5 minutes.

4. Flip chicken over, stir in the goji berries and pour the lemon mixture over the skillet contents. Top with the lemon slices and bake for 30 minutes, or until the chicken is cooked through. Serve and enjoy!

Recipe by: Saara Haapanen

Photo Credit: Canva by virginijavaidakaviciene

Recipe: Warm Apple Salad

Enjoy this as a side dish. It also makes a delicious breakfast if you add organic chicken sausage (one 10 oz. package).

Makes 4 Servings

Ingredients:

• 4 to 5 cups loosely packed spinach or spring mix salad blend

• 1 lemon, zested and juiced (separated)

• 1 garlic clove, minced

• 3 tbsp olive oil

• Sea salt to taste

• ¼ cup onion, chopped

• 4 apples, sliced

• ½ cup toasted pumpkin seeds

• (optional: ½ cup crumbled goat cheese)

Directions:

1. Wash the greens and place in a large bowl.

2. In a small bowl, whisk the garlic into the lemon juice. Stir in the sea salt and lemon zest. Whisk in the olive oil until it’s emulsified into a vinaigrette.

3. Pour half the dressing over the spinach and toss well.

4. In a large skillet over medium heat, heat the olive oil and add in the onion, cooking until translucent and slightly caramelized, about 8 to 10 minutes. Add in the apples, and cook until softened, about 5 minutes. Toss in the pumpkin seeds to warm.

5. Add the onion-apple-pumpkin seed mixture to the spinach. Add the rest of the vinaigrette and more salt if desired. If using, sprinkle the crumbled goat cheese over the top. Serve and enjoy!

Recipe by: Saara Haapanen

Photo Credit: Canva by Olena Rudo

Recipe: Mocha Iced Protein Latte

I’ve got a surprisingly good-for-you recipe that’s perfect any time you want a little extra “kick” of energy (including before a workout). 

How does a mocha iced latte sound? (Answer: delicious.)

Here’s why it’s surprisingly good for you – and why it’s a great pre-workout drink:

• Carbs from the banana give your muscles fuel

• Protein can help improve your workout performance & recovery.

• Caffeine from the coffee gives you energy to boost your performance

If you’re not familiar with protein powder, there are literally hundreds on the market now including whey protein (made from dairy products) to plant-based powders made from hemp, rice, or soy.

I’ve tried a bunch, my favorite whey (I don’t do dairy anymore but when I did this was my absolute favorite). Now I use a lot of collagen powder and my current favorite plant based one is sun warrier but it has pea protein which is a histamine I should start to avoid.

TIP: If you drink coffee in the morning, make a little extra and keep it in the fridge to use later in this recipe.

Mocha Iced Protein Latte

(serves 1)

Ingredients:

• ½ cup brewed coffee

• ½ cup extra creamy unsweetened non dairy milk (I use coconut or milkademia)

• 1 scoop chocolate protein powder or/and collagen

• 1 medium frozen banana, sliced 

Directions:

Place the coffee, non-dairy milk, and protein powder(s) in a high-speed blender, cover, and blend well. Add the banana and blend until smooth. If you want a thinner consistency, add a little extra non-dairy milk.

Delicious!

I hope you love this recipe as much as I do.

Recipe by: Saara Haapanen

Photo Credit: Canva by Denys Gromov from Pexels

Recipe: Choco-Banana Berry Smoothie Bowl

This makes a great breakfast but it’s also a fun nighttime snack if you are feeling a little hungry after dinner. Yes, it contains cauliflower, and yes, it’s yummy.

Makes 2 servings

Ingredients

• 1 frozen banana, sliced

• 1 cup frozen cauliflower

• 1 cup frozen berries of your choice

• ⅓ cup canned coconut milk (shake it up good!)

• ⅓ cup coconut water as needed (or tap water)

• ¼ cup raw cacao powder

• 1 tbsp nut butter of your choice

• 2 tsp maple syrup

• Pinch of Himalayan sea salt

Directions

1. A little bit of the water in the bottom of your high-speed blender, then add banana, cauliflower, berries, coconut milk, cacao powder, nut butter, maple syrup and salt in the blender. Add the rest of the water.

2. Blend until smooth, scraping the sides as needed. This will be thick. Add more water if necessary.

3. Place in two bowls and eat immediately.

Recipe by: Saara Haapanen

Photo Credit: Canva by Anna Makarenkova from Getty Images

Recipe: Easy, Wholesome, Homemade Mayonnaise

This super-easy mayonnaise is SO MUCH BETTER tasting and better FOR YOU than the prepared mayo you buy in the store.

Seriously: once you make this you will never go back! You can experiment by adding different spices and herbs to customize it – dill or chili powder would be amazing, depending on what you are using the mayo for.

Ingredients:

• 1 large fresh organic egg

• 1 teaspoon lemon juice

• ½ tsp dry mustard

• 1 cup avocado oil

• ½ tsp salt (to taste)

Directions:

1. Place the egg, lemon juice and mustard in a high-speed blender or food processor (or if you want to use an immersion blender, in a large mason jar).

2. Turn on the blender/food processor and very slowly drizzle in the oil until the mixture begins to emulsify and looks like mayonnaise. Continue adding the oil. Adjust seasonings.

3. Let sit at room temperature (not too hot!) for about an hour before using or storing in the refrigerator. Will keep it for about two weeks.

Recipe by: Saara Haapanen

Photo Credit: Canva by natalisla from Getty Images

Recipe: Spinach and White Bean Soup

This recipe takes just 20 minutes from start to finish but tastes like it’s been simmering all day. You can sub kale, escarole or your favorite “green” for the spinach in this tasty soup!

Serves 6

Ingredients:

• 2 tbsp avocado or olive oil

• 1 small onion, chopped

• 2 garlic cloves, chopped

• 1 pound spinach, washed and chopped

• 4 cups low-salt chicken broth or bone broth

• 1 (15 oz.) can white beans, drained & rinsed

• Sea salt

• Freshly ground black pepper

• (optional: crumbled goat cheese)

Directions:

1. In a large pot over medium heat, heat 2 tbsp of the oil. Add the onion and saute until translucent, about 5 minutes.

2. Add garlic and saute for about 15-30 seconds before stirring in the chopped spinach. Saute until wilted, about 2 minutes. Add the broth and beans and cover to simmer about 5 minutes, until the beans are heated.

3. Ladle into soup bowls and add optional 2 tbsp of crumbled goat cheese.

Recipe by: Saara Haapanen

Photo Credit: Canva by nata_vkusidey from Getty Images

Recipe: Chicken Sausage Jambalaya

Serve this jambalaya over cauliflower rice, sweet potato or spaghetti squash.

Serves: 4 - 6

Ingredients:

• 1 lb. boneless chicken, cut into tenders

• sea salt and freshly ground black pepper

• 2 tbsp avocado or olive oil

• 1 red or yellow bell pepper, chopped

• 1 yellow onion, chopped

• 3 celery stalks, chopped

• 1 garlic clove, minced

• 3 chicken sausages, chopped

• 1 15-oz can diced tomatoes (with juice)

• 1 tsp dried thyme

• 1 tsp dried oregano

• ½ tsp red pepper flakes

Directions:

1. Heat the oil in a large skillet over medium heat. Season the chicken with salt and pepper and place in the skillet, cooking until done. Remove from the skillet.

2. Add the peppers, onion, celery and garlic to the pan and saute for 5-6 minutes. Add the chopped sausage and cook till the veggies are soft. Stir in the tomato sauce and spices, lower the heat slightly and allow to simmer.

3. While that’s cooking, chop up the chicken and add to the sauce and cook another 5-10 minutes.

4. Taste and adjust the seasonings, and serve!

Recipe by: Saara Haapanen

Photo Credit: Canva by martinturzak from Getty Images