Recipe: Marinated Olives with Salami

Looking for a decadent treat? This one's a keeper – make it for yourself or guests.

Makes 4 servings

Ingredients:

• 1/4 cup extra-virgin olive oil

• 1/4 teaspoon crushed red pepper flakes

• 1 sprig fresh thyme

• 1 sprig fresh rosemary

• 1 clove garlic, sliced

• 1 tbsp orange juice

• 1 cup ripe pitted olives

• 4 oz. nitrate-free organic salami (such as Applegate)

Directions:

1. In a small saucepan over medium heat, heat the olive oil. Add the pepper flakes, thyme, rosemary, and garlic and cook for about 2-3 minutes, until the garlic starts to turn golden.

2. Add the olives and, constantly stirring, cook for another couple minutes until the olives are warm. Remove from the heat and stir in the orange juice. Place in a serving bowl and serve with sliced salami.

Recipe by: Saara Haapanen

Photo Credit: Canva by grafvision from Getty Images 

Recipe: Mini Meatloaves

These are good for a weeknight meal … or bake ‘em up when you’re doing meal prep and enjoy for lunch during the week.

Serves 4

Ingredients:

• 8 ounces lean ground pork

• 8 ounces lean (94 to 99 percent fat-free) ground turkey

• ⅓ cup gluten-free rolled oats or almond flour

• 4 tbsp sugar-free or homemade ketchup

• 2 tbsp brown mustard

• 1 tsp gluten-free soy sauce

• ¼ cup chopped fresh oregano

• ½ tsp each dried marjoram and thyme

• 1 large egg

• ⅓ cup grated onion

• Sea salt

• Ground pepper

Directions:

1. Preheat the oven to 400 degrees and line a baking rimmed sheet with parchment paper.

2. Combine the ground meat in a large bowl by hand. In a small bowl, mix together the oats or almond flour, half the ketchup and mustard, soy sauce, oregano, spices, egg, onion, a generous dash of salt and ½ tsp of pepper.

3. Add the oat mixture to the meat and, using your hands, mix until combined.

4. Divide the meatloaf mixture into four portions and form small loaves with each section, placing it on the lined baking sheet.

5. Combine the rest of the mustard and ketchup and brush over the top of each loaf.

6. Bake for 20 to 30 minutes, until cooked through and to your desired level of “doneness.”

Recipe by: Saara Haapanen

Photo Credit: Canva by chas53 from Getty Images

Recipe: Pork Tenderloin with Spice Rub

This spice rub takes a little work but it is oh-so-worth it! Some spices just taste better when they’re freshly ground, which is why this recipe makes use of them.

But no worries: if you don’t have a spice mill and/or can’t find the whole versions, you can add an extra ¼ teaspoon of the dried ground versions.

Ingredients:

• 1 tsp whole cumin seed

• 1 tsp whole fennel seed

• 1 tsp whole coriander

• 1 tsp dried thyme

• 1 tbsp chili powder

• 1 tbsp onion powder

• 1 tbsp paprika

• 1 tsp garlic powder

• For the Tenderloin:

• 1¼-pound pork tenderloin

• 1 tbsp avocado or olive oil

• 1 clove minced garlic

Directions:

1. Preheat the oven to 450 degrees.

2. Make the spice rub: Put the cumin seed, fennel seed, and coriander in food grinder and pulse until they are finely ground. Place in a small mason jar with the other spices, cover, and shake until mixed well. If you don’t have a mason jar, place all the spices in a bowl and stir to combine.

3. With dry hands to avoid sticking, sprinkle the rub over the tenderloin, pressing it into the meat so it adheres.

4. Heat the oil in a large skillet over medium-high heat. Saute the garlic in the oil for about 30 seconds before placing the tenderloin in the pan. Sear each side, cooking for about 10 minutes. Transfer to a roasting pan and place in the oven for 20 minutes, until done. Remove from the oven and let rest, covered in foil, for 5 minutes before slicing.

Recipe by: Saara Haapanen

Photo Credit: Canva by wundervisuals from Getty Images Signature

Recipe: One-Pan Chicken Fajitas

Don’t you love recipes that require virtually no work and very little cleanup? This one comes together fast, and there’s just one pan!

Serve with a side of guac, some black beans and you’ve got a quick, healthy weeknight meal.

Makes 6 servings.

Ingredients:

• 1 tbsp chili powder

• Sea salt and freshly ground black pepper

• 3 large yellow and red bell peppers, sliced and seeded

• 1 large yellow onion, sliced

• 2 tbsp avocado oil

• 1 1/2 pounds boneless, skinless chicken breast, cut into tender-sized slices

• 1 lime, juiced

• (your choice of toppings: salsa, avocado, goat cheese, pepitas)

Directions:

1. Line a baking sheet with foil, and preheat the broiler to high

2. Mix the chili powder, 1 tsp salt and 1 tsp pepper in a small bowl.

3. In a larger bowl, toss the peppers and onions with 1 tbsp of oil and place on the baking sheet. Season with half of the chili powder mixture. Broil for about 10 minutes, until they are soft and starting to char.

4. Toss the chicken with the remaining spice mixture and 1 tbsp oil. Add to the baking sheet with the charred veggies, and broil for 5-8 minutes, until the chicken is cooked through and beginning to brown. Drizzle with the lime juice and add salt/pepper to taste.

5. Remove the oven and put on a serving platter, with your choice of toppings.

Recipe by: Saara Haapanen

Photo Credit: Canva by rudisill from Getty Images Signature

Recipe: Easiest Ever Broiled Coconut Shrimp

A restaurant favorite … all the taste you want, but with the wholesome, healthy ingredients of a home-cooked meal.

Serves 4

Ingredients:

• 6-inch skewers

• 1 cup unsweetened shredded coconut

• 2 large eggs

• 1 lime, juiced and zested

• 1 pound large shrimp, peeled, deveined, with tails removed.

• Kosher salt and freshly ground black pepper

Directions:

1. Preheat broiler. Place a wire rack on a baking sheet.

2. Whisk together the eggs in a shallow dish. In another shallow dish, combine coconut and lime.

3. Dip each shrimp into the eggs and then coat with the coconut/lime mixture.

4. Thread 3 shrimp onto each skewer (you might have to double up on one or two skewers, depending on shrimp count).

5. Place the skewers on the wire rack and broil for 2 minutes. Flip the skewers over and cook for another 1-2 minutes, until the shrimp are cooked through. Remove from the oven.

6. Enjoy with your favorite dipping sauce! Bonus recipe below. :)

Orange Dipping Sauce

Ingredients:

• ½ cup no-sugar, juice-sweetened orange marmalade

• 2 tsp mustard

• 1 tsp prepared horseradish

• Dash of sea salt

Directions:

1. Combine all the ingredients in a small bowl.

Recipe by: Saara Haapanen

Photo Credit: Canva by LauriPatterson from Getty Images Signature

Recipe: Warm Maple-Pumpkin Smoothie

This warm smoothie has all the flavors of fall and the holidays. You can enjoy it year-round though.

Makes 1 smoothie.

Ingredients:

• ½ cup pumpkin puree

• 2 dates, chopped

• 1 tsp cinnamon

• 1 tbsp maple syrup

• ½ tsp vanilla or vanilla bean powder

• 1 cup light coconut milk

• (optional: whipped coconut cream topping)

Directions:

1. In a high-speed blender, combine the pumpkin puree, dates, cinnamon, maple syrup and vanilla until well blended. You might have to scrape down the sides of the blender.

2. In a small saucepan, heat up the coconut milk. When it’s hot, transfer to the blender, cover, and blend with the pumpkin mixture until it’s smooth and creamy.

3. Pour into a big mug, top with coconut cream and a sprinkling of cinnamon and enjoy!

Recipe by: Saara Haapanen

Photo Credit: Canva by New Africa studio 

Recipe: Moroccan Beef Stew

This spicy 30-minute stew will warm you up with its exotic flavors, and it tastes great as leftovers!

Serves 4

Ingredients:

• 2 tbsp avocado or olive oil

• 1 onion, chopped

• 3 celery stalks, chopped

• 3 carrots, chopped

• 2 tsp ras el hanout (Moroccan spice blend)

• 2 garlic cloves, minced

• 1 pound grass-fed ground beef

• 2 15-ounce cans low-sodium garbanzo beans

• 1 15-ounce can diced tomatoes

• (optional: feta cheese for topping)

Directions:

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, celery and carrots and saute for about 10 minutes. Stir in the garlic and spices, cooking for another minute. Add the beef, stirring to breaking up the meat, and cook until browned. Add the tomatoes and chickpeas with their liquid, bringing to a boil.

2. Lower the heat and simmer and cook for 15 minutes. Add salt and pepper to taste. Ladle into bowls and top with optional feta cheese.

Recipe by: Saara Haapanen

Photo Credit: Canva by dulezidar from Getty Images 

Recipe: Pumpkin Breakfast Cookies

Not too sweet but definitely delicious, this muffin-y breakfast cookies hit the spot!

Makes 10-12 large cookies

Ingredients:

• 1 cup gluten-free rolled oats (or oat flour)

• ⅓ cup canned pumpkin (not the pumpkin pie mix in a can)

• ½ cup your favorite nut butter

• ⅓ cup honey

• 1 tsp vanilla

• 1 tsp pumpkin pie spice

• ¼ tsp baking soda

• ½ cup dried cranberries (or other dried fruit)

• ½ cup pecans (or your choice of nuts/seeds)

Directions:

1. Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.

2. In a blender or food processor, grind the rolled oats until they become like flour. Set aside.

3. In a mixing bowl, add the pumpkin, nut butter, honey and vanilla and blend until combined. Add the oat flour, pumpkin pie spice and baking soda and mix well. Stir in cranberries and pecans.

4. Place cookie-sized scoops of batter on the baking sheet and bake for 12-15 minutes. After removing from the oven, let cool a couple minutes on the baking sheet before putting on a cooling rack.

Recipe by: Saara Haapanen

Photo Credit: Canva by Demansia from Getty Images

Recipe: Zoodles with Sage and Prosciutto

You’ll love how roasting the zoodles brings out their natural sweetness in this recipe.

Serves 2 - 3

Ingredients:

• 6 cups spiralized veggies: zucchini, butternut squash, carrots … your choice!

• 2 tbsp avocado or olive oil

• Sea salt and freshly ground black pepper

• 3 tbsp grass-fed butter, cut into cubes

• 2 ounces sliced prosciutto

• 5 sage leaves

• ½ cup crumbled goat cheese

Directions:

1. Preheat the oven to 400 degrees. Spiralize your veggies and place on a parchment-lined baking sheet. Toss with oil, salt and pepper. Roast in the oven until they are tender but not mushy, 10 to 15 minutes.

2. While they’re roasting, melt 1 tbsp of the butter in a large skillet over medium heat. Add the proscuitto and cook about 2 minutes each side, until they slightly curled. Remove from the heat and place on a paper-towel-lined plate.

3. Add 2 tbsp butter to the skillet and, when melted, saute the sage leaves about 4 minutes.

4. Remove the skillet from the heat, and crumble the cooled prosciutto. Add the zoodles to the skillet, tossing to combine everything, and stir in the goat cheese and crumbled prosciutto. Remove to a serving platter and enjoy!

Recipe by: Saara Haapanen

Photo Credit: Canva by AmalliaEka from Getty Images 

Recipe: Homemade Pumpkin Pie Energy Bars

These are reminiscent of Lara bars, but you’ll want to store them in the refrigerator.

Ingredients:

• ½ cup each raw cashews and pumpkin seeds

• 1 cup pitted dates

• ¼ cup pumpkin puree

• ¼ cup shredded coconut

• ½ cup dried apricots

• 1-2 tbsp pumpkin pie spice

Directions:

1. Toss all ingredients in a high-speed blender or food processor and mix until combined. You might have to adjust the amount of dried fruit depending on how “wet” the pumpkin is.

2. Scrape the blended “batter” into a bowl and set aside while you line a baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop out the batter, form into a bar shape and place on the cookie sheet.

3. Place the bars in the refrigerator for 1 hour to allow to firm up before eating. Store in an airtight container in the refrigerator.

Recipe by: Saara Haapanen

Photo Credit: Canva by towfiqu barbhuiya