Recipe: Easy Zucchini & Carrot Slaw
🥕 Want to sneak some more veggies into your lunch? This recipe will get the job done and it tastes great.
This zucchini & carrot slaw makes a delicious side dish, the base for a salad, or even a condiment!
It will keep for 5-6 days in the fridge in an airtight covered container.
Add your favorite protein – diced chicken, rinsed & drained canned beans, or even chopped hardboiled eggs – just before serving. Yum!
Makes 4 servings.
Ingredients:
¼ head of cabbage, shredded
2 carrots, shredded
1 large zucchini, shredded
3 Tbsp lemon juice (2 lemons)
3 Tbsp olive oil
1 tsp coconut sugar
¼ tsp salt
Freshly ground black pepper to taste
Directions:
Place all the shredded veggies in a large bowl and toss well.
Make the dressing: whisk together the rest of the ingredients until it emulsifies. Drizzle it over the veggies and toss to combine.
This one is definitely a winner!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by PoppyB from Getty Images Signature
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Recipe: Easy Black Beans and Rice
👩🍳 This recipe might become one of your staple go-to's because it’s fast, easy, and nutritious.
You can easily whip up a batch on meal prep day and keep it in the fridge to serve as your starch/carb with chicken, fish, or steak.
It also works great as a salad topper or the base for a plant-based meal.
Makes 6 servings.
Ingredients:
1 cup (185 g) long-grain brown rice
2 cups (480 ml) low-sodium vegetable broth
1 Tbsp olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 15-oz (425 g) can black beans, rinsed and drained
1 tsp cumin
Sea salt and pepper to taste
Directions:
In a medium pot over medium heat, bring the rice and broth to a boil. Reduce heat to low, cover, and simmer for about 45 minutes, until the liquid is absorbed and the rice is tender. Set aside.
Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until it becomes translucent, 3-5 minutes. Add the garlic and cook, stirring frequently, for 30 seconds.
Add the beans and rice and cook, stirring frequently, until heated through, about 4-5 minutes. Stir in the cumin and salt & pepper to taste.
Serve warm or keep in the refrigerator. Enjoy!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by WS Studio from Getty Images
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Recipe: Chicken Salad with Grapes
🍇 This is a lunch you’ll look forward to!
Serve this on top of a piece of sprouted grain bread, over salad greens, or in a wrap.
Make 6 servings.
Ingredients:
½ cup (115 g) plain Greek yogurt
⅓ cup (75 g) mayonnaise made with olive oil
2 Tbsp chopped fresh dill
2 tsp lemon juice
½ tsp sea salt
Pinch of dried ginger
3 cups (420 g) cooked chicken, chopped
1½ cup (145 g) seedless grapes, cut in half
2 stalks of celery, diced
½ cup (60 g) pecans, chopped
Directions:
In a large bowl, mix together the yogurt, mayo, dill, lemon juice, salt, and ginger until it forms a dressing. Stir in the chicken, grapes, and celery. Sprinkle nuts over the top.
You can serve this immediately (at room temperature) or chilled. Delicious!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by Merinka from Getty Images