Move at Work Challenge: You Can Move Anywhere - Even on an Airplane
Move at Work Challenge: Core from the Car
Recipe: Parsley Chimichurri Sauce
This chimichurri makes a vibrant and healthy topping for steak, fish, poultry, or roasted veggies.
Makes 8 servings.
Ingredients:
½ cup (8 grams) finely chopped fresh parsley
1 Tbsp fresh oregano
3 cloves garlic
1 Tbsp apple cider vinegar
2 Tbsp extra-virgin olive oil
A sprinkle of red pepper flakes
¼ tsp sea salt
Directions:
Combine all of the ingredients in a blender and process until smooth. Taste and adjust salt & pepper. Scrape into a small serving bowl. It’ll keep in the fridge for several days.
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by Mizina from Getty Images
Move at Work Challenge: Quick Flow with a Chair
Recipe: Carrot Chips
🥕Sweet and caramelized, these carrot chips make a healthy side dish or snack.
They are SOOO simple and delicious that you may want to add them into your regular rotation!
Makes 4 servings.
Ingredients:
4 carrots, washed
1 Tbsp avocado oil
¼ tsp sea salt
Directions:
In your oven, place one rack on the highest level and the other on the bottom rack. Preheat oven to 350ºF/175ºC. Prepare two baking sheets by lining them with parchment paper.
While your oven is heating, using a mandolin or vegetable peeler, peel the carrot to create long strips.
Toss the carrot strips in the oil and then sprinkle on the salt. Spread the strips in a single layer on the baking sheets.
Place one baking sheet on the oven’s top rack and the other on the bottom rack and let bake for 7 minutes. Switch the racks and bake for another 6-7 minutes, until the carrots are crisp.
Remove from the oven and allow to cool for a few minutes (until they are safe to handle) before serving. Try not to eat them all at once :-)
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by La_vanda from Getty Images
Move at Work Challenge: Quick Core Break with a Chair
Move at Work Challenge: Work Your Abs with a Chair
Move at Work Challenge: Stop and Try This Stretch!
Recipe: Beet Salad
💡This recipe uses a secret time-saving trick … PREcooked beets! You can find them right in your grocery produce section.
Or, you can buy fresh beets and roast them yourself – just scrub them, place in a foil packet, and roast until tender at 400ºF/200ºC for 45-60 minutes.
Either way, this recipe is a winner and is great chilled or at room temperature!
Makes 4 servings.
Ingredients:
6 medium beets
1 large carrot, finely chopped
1 stalk celery, finely chopped
¼ cup extra-virgin olive oil
2 Tbsp white wine vinegar
1 tsp Dijon mustard
½ tsp honey
½ tsp sea salt
Freshly ground pepper, to taste
Directions:
Cut the beets into ½-inch (1 cm) cubes and place in a large serving bowl along with the carrot and celery.
In a small bowl, whisk together the oil, vinegar, mustard, honey, sea salt, and pepper. Pour over the beets and toss until the veggies are fully coated. Enjoy!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by Yana Gayvoronskaya