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

Recipe: Chamomile Tonic

🌿Anytime you feel like you need a little soothing, try this calming tonic.

It can be served hot or cold, and it keeps in the fridge for a couple of days.

Makes 4 servings.

Ingredients:

• 4 cups (960 ml) boiling water

• 6 bags of chamomile tea

• 2 tsp grated fresh ginger 

• 1-2 tsp lemon juice

• 2 tsp raw honey

Directions:

1. Stir boiling water, tea bags, ginger, lemon, honey, and rosemary together in a large heatproof bowl. 

2. Steep, stirring occasionally, for 20 minutes. Using a sieve or strainer, press on the tea bags to get as much liquid out as possible.

3. Pour into cups to serve or refrigerate. 🧘‍♀️

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by voltan1 from Getty Images

Recipe: Strawberry Poppyseed Chicken Salad

I’ve got a DELICIOUS healthy copycat recipe for you —

It’s a fresh and easy take on one of Panera’s favorite seasonal salads. I know you’ll love it. 

We’ve taken the sweetness down a bit in this revamped version, but if you really want to add it back in: add a few tablespoons each of no-sugar-added canned mandarin oranges or pineapple chunks.

Make this for lunch, you won’t be sorry!

Chicken Salad Ingredients:

(makes 2 servings)

• 4 big handfuls (cups) mixed salad greens

• 1 cooked chicken breast, diced

• 4 large strawberries, hulled and sliced

• ½ cup (75 g) blueberries

• ¼ cup (30 grams) goat cheese crumbles  

• ¼ cup (30 g) chopped toasted pecans

Poppyseed Dressing Ingredients:

(makes 4 2-tbsp servings)

• ½ tsp sea salt

• 1 Tbsp honey

• 2 Tbsp apple cider vinegar

• ¼ cup (55 g) plain Greek yogurt

• 1 Tbsp extra virgin olive oil

• 1 tsp poppy seeds

Directions:

1. First, make the dressing: Place all of the ingredients in a mason jar, screw on the cover, and shake until well combined. Or, place the ingredients in a bowl and whisk until combined. This dressing will keep in the refrigerator, covered, for 2-3 days.

2. Make the salad: Place the salad greens, chicken, strawberries, blueberries, and goat cheese in a large salad bowl. Drizzle 4 Tbsp (half the recipe) of the salad dressing over the top of the salad and toss well. If using, sprinkle the pecans over the top.

3. Divide into two portions and serve. Yum!

Tag me @dr_saara_haapanen if you try this recipe 👩‍🍳

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by VeselovaElena from Getty Images

Recipe: Sweet Potato Brownies

These aren’t just any old brownies — they are chocolatey, rich, and decadent.
And they contain a “surprise” healthy ingredient: SWEET POTATOES.
Wait, what? Brownies with sweet potatoes? 
You bet! They bring a long list of vitamins, minerals, and antioxidants — and when you combine them with almond butter and raw cacao powder, you're setting yourself up for a nutrient-packed indulgence.
TIP: Don’t tell your picky eaters there are sweet potatoes in them until AFTER they eat one (if you tell them at all!).

Makes 9 servings.

Ingredients:

• 1 cup (330 g) cooked, cooled, and mashed sweet potato (about 1 medium)

• ½ cup (130 g) almond butter

• ¼  cup (30 g) raw cacao powder

• ¼ cup (60 ml) maple syrup or honey (adjust based on sweetness preference)

• 1 egg (for vegan option: flax egg - 1 Tbsp ground flaxseed mixed with 2½ Tbsp water, let it sit for 5 minutes to thicken)

• OPTIONAL: ½ cup (50-70 g) chopped nuts, a sprinkle of sea salt

Directions:

1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch (20x20-cm) baking dish or line it with parchment paper.

2. In a mixing bowl, stir together the mashed sweet potato and almond butter until smooth. Add the raw cacao powder, maple syrup or honey, and the egg. Stir until all ingredients are well combined and the batter is smooth. If using the nuts, gently stir them in now. Sprinkle with optional salt.

3. Transfer the batter to the prepared baking dish and spread it out evenly. Place the dish in the preheated oven and bake for 25-30 minutes. The brownies should be set but still slightly soft in the middle.

4. Remove the brownies from the oven and allow them to cool in the baking dish on a cooling rack for about 30 minutes. Cut into squares and enjoy!

These brownies are the perfect blend of gooey and chocolatey with a hint of nuttiness. Plus, they're great for satisfying that sweet tooth while staying on track with your health goals.

Happy baking & even happier eating!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by AmalliaEka from Getty Images 

Recipe: Chia-Quinoa Morning Mix

Normally I share healthy, quick, and easy recipes, and while this one is definitely HEALTHY and EASY — it does take a little prep time (great weekend choice).

Here’s how it works: Prep the mix in advance, and about 20-30 minutes before your next breakfast, scoop out a serving, add liquid, and cook!

Once you master the basic recipe you can experiment by adding different fruits, grains, and spices. I focused on holiday flavors and colors for this version. :) 

Makes 12 servings.

Ingredients:

• 3 cups (240 g) rolled oats

• 1 cup (180 g) quinoa

• 1 cup (160 g) dried cranberries or cherries

• ½ cup (90 g) hemp, flax, or chia seeds (or a combo!)

• 1 tsp cinnamon (or pumpkin pie spice mix!)

• ¾ tsp sea salt

• Optional: maple syrup, Greek yogurt and/or shelled pistachios (as topping)

Directions:

1. To make the mix, combine all of the ingredients EXCEPT the optional maple syrup, yogurt and/or pistachios, and place in a sealed airtight container.

2. To prepare 1 serving: In a small saucepan, stir together 10 oz (295 ml) of liquid (water or milk) and ⅓ cup (5½ Tbsp) of the mix.

3. Bring to a boil over medium-high. Lower the heat to a simmer and partially cover the pan, stirring occasionally. Cook until thick, 20-30 minutes. Cover the pan completely and let stand for 5 minutes. Spoon into a serving bowl and add optional toppings and sweetener.

4. Serve and enjoy!

Tag me at dr_saara_haapanen (on insta) or @saara.haapanen (on fb)  if you try this recipe 👩‍🍳

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by annastories

Recipe: Cottage Cheese & Berries

I’ve got an updated version of an old-school recipe that is PERFECT for your post-workout snack… or any time you’re craving a salty-sweet snack to fill you up!

It’s packed with protein, fiber, calcium, vitamin D, antioxidants, and, depending on your ingredients, it can even contain probiotics for your gut and immune system.

DRUMROLL… it’s cottage cheese with berries! 🍓

Cottage cheese’s popularity has fallen by the wayside over the years, which is a shame because it actually has a LOT of benefits for you. 

Plus, it couldn’t be any simpler!

The key is to start with a good cottage cheese. Here are some tips:

TIP 1: Look for cottage cheese that says “probiotics” and/or “live and active cultures” on the label, for maximum gut benefits.

TIP 2: If possible, choose an organic cottage cheese.

TIP 3: Following a plant-based diet? Choose a plant-based cottage cheese — there are several brands on the market now….I haven’t found an amazing one yet, when I do I will be sure to share. 

I miss it oh so much- due to my Hashimotos I’m now dairy free but I used to LOVE cottage cheese!!!

Makes 1 serving.

Ingredients:

• ½ cup (115 grams) low-fat cottage cheese

• ½ cup (75 grams) berries of choice: raspberries, sliced strawberries, blueberries, etc.

• 1 drop of pure vanilla extract

• Optional: ½ to 1 tsp honey or maple syrup

Directions:

1. Mix all the ingredients together and serve.

2. You can also make up a batch of them ahead of time — simply portion your cottage cheese & berries into reusable containers so they are ready to grab & go.

How easy is that?!

Let me know if you try it.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by olvas from Getty Images