Recipe: Cauliflower Gnocchi with Beans and Sage Butter

😋 This recipe is packed with plant-based deliciousness.

Even though it’s a lower-carb version of traditional gnocchi, it still falls into the “hearty” category.

TIP: Make extra and have the leftovers for lunch.

Makes 4 servings.

Ingredients:

• 2 Tbsp grass-fed butter

• 2 Tbsp olive oil 

• 1 12 oz (340 g) bag frozen cauliflower gnocchi

• 1 15 oz (425 g) can white beans, rinsed

• 1 Tbsp dried sage

• 1 Tbsp water

• Sea salt & freshly ground black pepper to taste

• 4 big handfuls baby spinach

Directions:

1. Heat the butter and oil in a large skillet over medium-high heat. Add gnocchi and cook until browned, about 5 minutes.

2. Stir in the beans, sage, and water. Cover and let simmer until the gnocchi are tender and the beans are heated through, about 5 minutes. Season with salt and pepper. 

3. Place 1 big handful of baby spinach leaves on each of the 4 plates. Serve the gnocchi over the spinach. Enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by luchezar from Getty Images Signature 

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Recipe: Comforting Vegetable Soup

👩‍🍳 Homemade soup is so much more comforting and delicious than canned, and this one comes together FAST.

Mix up the veggies based on what you have on hand: potatoes, parsnips, summer squash, sliced green beans, broccoli … so good!

Makes 6 servings.

Ingredients:

• 1 Tbsp olive oil 

• 1 medium onion, chopped

• 2 medium carrots, chopped

• 1 celery stalk, chopped

• 1 medium turnip, chopped 

• 1 15 oz (425 g) can kidney beans, drained & rinsed 

• 6 cups (1.4 liters) low-sodium vegetable broth 

• 1 Tbsp apple cider vinegar 

• 2 bay leaves 

• 2 big handfuls of spinach leaves, sliced into ribbons

• Several grinds of fresh black pepper 

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and turnip, and saute for about 5 minutes, until the onion is translucent.

2. Stir in the beans and add the broth, vinegar, and bay leaves, and stir to combine. 

3. Increase the heat to high to bring the soup to a boil, then reduce to low, cover, and let simmer for 15-20 minutes, until the beans are tender.

4. Remove the bay leaves and stir the chopped spinach, and let cook until they are soft. Season with ground pepper. Bon appétit!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by MarianVejcik from Getty Images

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Recipe: Honey-Sesame Chicken Thighs

🍯 Looking for a fast & easy weeknight crowd pleaser? Try these – they’re easy to make and are LOADED with tangy-sweet goodness.

Make 4 servings.

Ingredients:

• 1 lb (450 g) boneless chicken thighs

• 1 Tbsp extra virgin olive oil

• Sea salt & freshly ground black pepper

• 1 Tbsp honey

• ½ tsp rice vinegar

• ½ tsp coconut aminos or tamari

• 1 tsp sesame seeds

Directions:

1. Preheat your oven to 425ºF/220ºC. Place the chicken thighs in a baking dish. Drizzle the olive oil over them and add a sprinkle of salt & pepper. Bake for 20 minutes.

2. Whisk together the honey, vinegar, and coconut aminos. Brush over the tops of the chicken thighs. Sprinkle the chicken with the sesame seeds and return to the oven to bake for 5-7 minutes. Serve & enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Tatiana Volgutova from Getty Images 

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Recipe: No-Bake Maple Date Bars

😋 If you’re someone who hits the vending machine for a sweet after-lunch treat, I have a healthier solution that will also save you $$$.

Throw together a batch of these no-bake bars which are a healthier alternative to most of the granola bars out there. 

💡Note: This does contain a little sweetener, but it’s much less than you’ll find in store bought or vending machine bars, especially after it’s spread across 16 servings. Most of the “sweet” comes from the dates.

Makes 16 bars.

Ingredients:

• Cooking spray

• 1 cup (160 g) pitted dates

• 1 cup (120 g) raw cashews (or other tree nuts like walnuts or pecans)

• ¼ cup (84 g) maple syrup (or honey)

• 1 tsp cinnamon

• 3 Tbsp dried cranberries, raisins, or dried tart cherries

Directions:

1. Line an 8x8 (20cmx20cm) baking dish with parchment paper and spray with cooking spray. Set aside.

2. Place the dates, nuts, syrup, and cinnamon in a food processor and process until the mixture becomes a paste-like dough. Scoop out into a medium bowl. Gently stir in the cranberries. 

3. Scrape the mixture out into the prepared baking dish and using your clean hands, spread the mixture out and gently press it down until it forms a firm, even layer. Cover and refrigerate for at least an hour until it sets. 

4. Slice into 16 bars. These will keep in the fridge in a resealable container for a week.  

5. These bars can be sticky, so be sure to separate the layers with parchment paper! 

6. Make sure you only have one at a time :-) 

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by nata_vkusidey from Getty Images