Recipe: Cup O’Chicken Curry Noodles

I’m going to keep this intro short and sweet because this recipe is AMAZING and I don’t want to waste time getting into it.

But know this: not only is it tasty, but it’s also perfect for meal prep. Just fill up a few mason jars ahead of time, store them in the fridge, and heat when it’s time to eat.

That said, I do recommend making 1-2 single batches first in order to find your perfect “soupiness” level (as well as spiciness). 

Makes 1 serving.

Ingredients:

• 2 Tbsp chicken broth

• 1-2 tsp red curry paste (to taste)

• 2 Tbsp coconut milk (from a can)

• 1 cup (100 g) frozen stir-fry veggies

• 3 oz (85 g) cooked chicken breast, diced or sliced

• ¾ cup (90 g) spiralized zucchini noodles

• (Optional) Extra chicken broth or water, as needed

Directions:

1. Mix together the broth, curry paste, and coconut milk in a large soup bowl. Add the veggies, chicken, and zucchini noodles and place in the microwave for 1 minute. Stir, and add more water (or chicken broth) if needed to reach your desired level of “soupiness.” 

2. Return to the microwave to cook for 2-3 minutes (until steaming hot). Let stand for 1-2 minutes, stir, and eat!

Of course, you can make this on the stove if you want, instead! 

SO GOOD.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Stockphoto24 from Getty Images

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Recipe: Sheet Pan Baked Salmon with Roasted Veggies

I’ve got a delicious and healthy sheet pan recipe that will have you looking forward to dinnertime!

Salmon is rich in both protein and vitamin D. 

Research hints that vitamin D not only helps with weight loss… but also with preventing weight gain in the first place.

But most importantly, this recipe just tastes good!

Makes 4 servings.

Ingredients:

• 2 Tbsp olive oil

• Juice of 1 large lemon (about 4 Tbsp)

• 2 garlic cloves, finely minced

• ½ tsp dried dill 

• ½ tsp sea salt

• ¼ tsp black pepper

• 1¼ pound (565 g) salmon filets (4 filets)

• 2 large sweet potatoes, washed, peeled & sliced into thin rounds

• 12 oz (240 g) green beans, trimmed

• ½ yellow onion, thinly sliced

Directions:

1. Pre-heat oven to 425ºF/220ºC. Line a rimmed baking sheet with parchment paper and coat with cooking spray.

2. Prep the marinade: whisk together the oil, lemon juice, garlic, dill, salt, and pepper.

3. Place salmon filets in a baking dish and brush 2 Tbsp of the marinade over them. Put the dish in the refrigerator.

4. Prep the veggies: Place the sweet potato rounds, green beans, and sliced onion into a bowl, and toss with the remaining 4 Tbsp of marinade. Arrange on the baking sheet before putting them in the oven.

5. Let bake for 15 minutes. 

6. Remove from the oven and make room for the salmon filets in the center of the pan. 

7. Place back in the oven and bake for 8-12 minutes, until the salmon is done and the sweet potato slices and green beans are tender. 

8. Thicker filets = longer cooking time. The salmon is “done” if it flakes when you press down on a filet with a fork. 

9. Remove from the oven — it’s time to eat!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by gbh007 from Getty Images

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Recipe: Salmon Curry Burgers

Can you say YUM? 

The spicy salmon burger recipe I have for you today is a delicious alternative to ground beef or turkey burgers – and it’s loaded with healthy omega-3 fatty acids.

The best part? These burgers are meal-prep friendly!

Not only do they keep for 2-3 days in the fridge, they also freeze well if you want to make more for later. 

You can serve these delicious burgers with a side salad for a light meal, or for a heartier dinner, you can include some quinoa or sweet potato. So good!

TIP: If you don’t love spicy curry, try yellow curry paste. It’s a milder option but no less flavorful!

Makes 4 servings.

Ingredients:

• 20 oz (550 g) boneless, skinless salmon, cut into chunks.

• 2 tbsp Thai red curry paste

• 1 inch (2.5 cm) piece fresh root ginger, grated

• 1 tsp coconut aminos

• ½ bunch coriander, chopped

• 2 tsp olive oil

Directions:

1. Place the salmon, curry paste, ginger root, coconut aminos, and coriander in a food processor. Pulse until roughly minced. Remove the mixture from the food processor and form into 4 burgers – the mixture will be slightly wet. Place the burgers on a plate and put them in the refrigerator for 15-20 minutes to firm up.

2. Heat the oil over medium heat in a nonstick skillet. Fry the burgers for 4-5 minutes on each side. They will be crisp and cooked through when done.

So delicious!

Let me know if you try this recipe!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by ninafirsova

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Recipe: Super Greens Frozen Smoothie Bowl

I’ve got a delicious and nutrition-infused smoothie bowl recipe for you. 

TIP 1: To get the most nutrition out of this bowl, mix in the greens & protein powders. 

TIP 2: For more “freeze” factor, use frozen banana and avocado. This will give you a thicker, more ice-cream-like texture

Makes 1 serving.

Ingredients:

• ½ cup (120 ml) unsweetened almond milk or other non-dairy milk

• 1 tbsp chia seeds

• ½ banana, peeled and sliced

• ¼ avocado, peeled and cubed

• 1 cup (140 g) frozen spinach

• ½ cup (80 g) frozen berries

• 1 tsp spirulina powder or other super green powder (optional)

• ½ scoop vanilla/unflavored protein powder (optional)

• 1 tbsp hemp seeds (optional topping)

Directions:

1. Place the milk and chia seeds in a blender and let it soak for about 10 minutes, to allow the chia to gel. 

2. Add the banana, avocado, spinach, and berries and blend at high speed, scraping down the blender as needed. Add 1-2 Tbsp of milk if the mixture gets too thick.

3. Add the spirulina and protein powders (if using). Blend until incorporated. Scrape the mixture into a bowl and top with the optional hemp seeds. Enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Mila Naumova from Getty Images