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:
Cook the quinoa according to its package instructions.
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.
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.
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.
In a small bowl, whisk together the lemon juice and remaining 1 Tbsp olive oil. Set aside.
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.
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
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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:
Stir boiling water, tea bags, ginger, lemon, honey, and rosemary together in a large heatproof bowl.
Steep, stirring occasionally, for 20 minutes. Using a sieve or strainer, press on the tea bags to get as much liquid out as possible.
Pour into cups to serve or refrigerate. 🧘♀️
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by voltan1 from Getty Images
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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:
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.
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.
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
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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:
Preheat your oven to 350°F (175°C). Grease an 8x8-inch (20x20-cm) baking dish or line it with parchment paper.
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.
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.
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