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:
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.
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
Move at Work Challenge: 20-Second Work Break
Move at Work Challenge: Back Stretching in the Mountains
Move at Work Challenge: 1 Minute Brain & Body Challenge
Workout: Multiples of Fives
Time: 45 - 60 minutes
Equipment Needed: Dumbbells
Warm Up: 5 - 10 minutes
Complete 2 Sets:
Perform the following exercises for the stated number of reps. Rest as needed. Once completed, rest 3 minutes and REPEAT!
35 Squat Pulse / Quick Squats
30 V-Jumps
25 Skull Crushers
20 Renegade Rows - 20 each side
15 Windmills - 15 each side
10 Arnold Presses - Standing on one leg
5 Pullover Sit-Ups
50 Crossover Mountain Climbers
50 Snow Angels
50 Jump Ropes
50 Jump Squats
Rest 3 minutes and REPEAT!
Complete 5 Sets:
Perform the following 2 exercises for 10 reps each for 5 total sets.
10 Jack Knife - left leg
10 Bicycle Crunches
10 Jack Knife - right leg
10 Bicycle Crunches
Repeat for 5 total sets.
Cool Down & Stretch: 5 - 10 minutes
Workout by: Saara Haapanen
Photo Credit: Canva by Syda Productions
Move at Work Challenge: Hip Stretch If You Sit at Work
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:
Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.
In a blender or food processor, grind the rolled oats until they become like flour. Set aside.
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.
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