Recipe: Lemon-Roasted Asparagus
🍋This classic veggie dish is simple, healthy, and elegant.
Serve it as a side for beef, chicken, or fish.
Makes 4 servings.
Ingredients:
1 lb (450 g) fresh asparagus, trimmed
2 Tbsp olive oil
2 tsp grated lemon zest
1 garlic clove, minced
¼ tsp each salt and pepper
Directions:
Preheat oven to 425°F/220ºC. Line a baking sheet with parchment paper. In a large bowl, mix together the olive oil, lemon zest, garlic, salt, and pepper. Add the trimmed asparagus and toss until well coated.
Arrange the asparagus in a single layer on the baking sheet and place it in the oven. Roast for 10-14 minutes, until the asparagus are barely tender. Remove from the oven and serve. Enjoy!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by fortyforks
Move at Work Challenge: Balance and Core Work
Recipe: Crispy Asian Tofu
👩🍳This crispy tofu is sweet, salty, spicy, and delicious. It’s great in salads or with rice and veggies. Makes for a great go-to recipe!
Makes 4 servings.
Ingredients:
1 14-oz. (400 g) package extra-firm tofu, drained
1 Tbsp hoisin
2 Tbsp coconut aminos
1 tsp sriracha
1 tsp maple syrup or honey
2 tsp rice vinegar
2 Tbsp avocado oil
Directions:
Cut tofu into 6 slices. Using a clean kitchen towel, gently press each slice to remove as much liquid as possible, then cut each slice into 1-inch (2.5 cm) cubes.
Make the glaze: Combine hoisin, coconut aminos, sriracha, maple syrup, and vinegar in a small bowl; stir with a whisk. Taste and, depending on your heat tolerance, add more sriracha. Set aside.
Heat the avocado oil in a large nonstick skillet over medium-high heat. Add the tofu and let sit untouched for about 3 minutes – until the bottom of the cubes are golden brown.
Stir and cook 5-7 minutes, stirring occasionally, until the cubes are browned on all sides.
Pour in the glaze and stir to combine. Cook for 3-4 more minutes, until the tofu becomes caramelized. Remove from the heat and enjoy!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by junpinzon from Getty Images
Move at Work Challenge: Release Tension in the Upper Back and Neck
Move at Work Challenge: Work Your Abdominals Right Now
Move at Work Challenge: Beachy Moves
Recipe: Plant-Based Artichoke Dip
😋Who doesn’t love artichoke dip? I’ve got a healthier version for you this week that’s packed with flavor.
Makes 4 servings.
Ingredients:
1 x 14-oz (400 g) can artichoke hearts, drained
1 x 15-oz (425 g) can chickpeas, drained
¼ cup (20 g) nutritional yeast
2 Tbsp tahini
2 Tbsp extra virgin olive oil
Juice of 1 medium lemon
2 cloves garlic, minced
Splash of hot sauce
½ tsp sea salt
Directions:
Place all the ingredients in a food processor and process until everything is combined but not overprocessed — you still want to be able to see bits of artichoke!
Taste and adjust the seasonings. Scrape out of the processor into a serving bowl. Yum!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by Lana_M from Getty Images Pro
Move at Work Challenge: No Excuses from an Airplane
Recipe: All-Purpose Lemon Dijon Vinaigrette
🍋We all need at least one simple go-to dressing or marinade – and this may just be that recipe for you!
It’s a fantastic salad dressing … but it’s also delicious over fish or poultry.
Makes 4 servings.
Ingredients:
Juice of 1 lemon
1 Tbsp Dijon mustard
Large pinch of sea salt
Freshly ground black pepper
(OPTIONAL: 2 Tbsp finely chopped fresh herbs)
¼ cup (60 ml) olive oil
Directions:
Whisk together all of the ingredients except the olive oil in a small bowl. When it’s fully combined, slowly drizzle in the olive oil, continually whisking until the mixture emulsifies.
Pour over a salad or add as a finishing sauce over cooked fish and poultry. My mouth is watering just thinking about it!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by vanillaechoes from Getty Images Pro