Recipe: Braised Celery

😋 When you think “celery” you probably think of it as an ingredient in other recipes – or notice it’s usually left over in a veggie platter.

This recipe will definitely have you rethinking celery because it’s a serious flavor bomb!

A couple of tips: the quality of the broth plays a big role in the flavor of this recipe. If you have homemade broth, it’s definitely worth using. 

Beef broth is the classic braising liquid for this recipe, but feel free to experiment!

Makes 4 servings.

Ingredients:

• 8 stalks of celery, rinsed and trimmed

• 1 Tbsp grass-fed butter

• Pinch sea salt

• Pinch freshly ground black pepper

• ½ cup (120 ml) beef or vegetable broth

Directions:

1. If the outer stalks of your celery are tough or fibrous, peel them with a vegetable peeler. Then, slice the stalks diagonally into 1-inch pieces.

2. Melt the butter in a medium saute pan over medium heat. Add the celery, salt, and pepper and cook until it begins to soften (about 5 minutes). 

3. Add the broth. Stir, cover, and reduce heat to low. Let cook for about 5 minutes, until the celery is tender but before it turns mushy. Remove the cover and let cook another 5-7 minutes so that the broth can reduce into a glaze.

4. Serve and enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by jirkaejc from Getty Images

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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:

1. Cook the quinoa according to its package instructions.

2. 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. 

3. 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.

4. 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.

5. In a small bowl, whisk together the lemon juice and remaining 1 Tbsp olive oil. Set aside.

6. 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.

7. 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:

1. Stir boiling water, tea bags, ginger, lemon, honey, and rosemary together in a large heatproof bowl. 

2. Steep, stirring occasionally, for 20 minutes. Using a sieve or strainer, press on the tea bags to get as much liquid out as possible.

3. Pour into cups to serve or refrigerate. 🧘‍♀️

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by voltan1 from Getty Images

Move at Work Challenge: Ease the Tension in Your Hips

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:

1. 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.

2. 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.

3. 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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