Move at Work Challenge: Wrist Stretch for Keyboard Warriors
Recipe: PB-Banana Coffee Smoothie
🧋 I know this recipe sounds weird for a few reasons, but trust me, it’s DELICIOUS and it makes a quick & easy light breakfast on the go.
The peanut butter: I was skeptical too, but it goes really well with coffee
Yes, that’s regular ground coffee, not instant. It gives a nice “crunch” to your smoothie.
TIP: If you want to boost the staying powder of this smoothie, add ½ to 1 scoop of vanilla or chocolate protein powder! 🍌
Makes 1 smoothie.
Ingredients:
½ tbsp ground coffee
1 tbsp peanut butter
½ tsp vanilla extract
¾ cup (180 ml) of your milk of choice
¼ cup (60 ml) brewed coffee, chilled
½ frozen ripe banana (the riper, the sweeter)
ice, as needed to thicken
OPTIONAL: Add a small amount of honey or maple syrup to sweeten if necessary
Directions:
Place all the ingredients in a high-speed blender and blend until smooth. Add more ice (if it’s too thin) or milk (if it’s too thick) to reach your desired consistency.
Serve immediately and enjoy!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by nata_vkusidey from Getty Images
Move at Work Challenge: Feeling Cramped from Sitting Too Long?
Move at Work Challenge: Quick Shoulder Stretch
Recipe: Lemon Almond Green Beans
👩🍳 This easy recipe elevates green beans into a sophisticated and tasty dish.
Makes 4 servings.
Ingredients:
1 lb (450 g) green beans
½ cup (60 g) slivered almonds
1 Tbsp extra virgin olive oil
Juice and zest of 1 large lemon
Salt & pepper to taste
Directions:
Steam the green beans: Add about an inch of water to the bottom of a medium pot and place a steamer basket over it. Bring the water to a boil over high heat.
Add the green beans and cover, reducing the heat to medium-low. Let cook for 5-7 minutes, until the green beans reach your desired level of tenderness. Remove the steamer basket from the heat and let the beans cool for 5-10 minutes.
While the beans are cooling, heat a large skillet over medium-low heat. Add the almonds and lightly toast, about 2-3 minutes. The nuts should be lightly brown but not scorched. Remove from the skillet and set aside.
Add the olive oil to the skillet and let heat for 1-2 minutes. Add the green beans, lemon juice and zest, salt, and pepper. Let cook for another 2-3 minutes, until the lemon juice has reduced. Sprinkle the almonds on top. Serve & Enjoy!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by pixelshot
Move at Work Challenge: Sunny Shoulders
Move at Work Challenge: Desk Warrior Computer Hunch
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:
Heat the butter and oil in a large skillet over medium-high heat. Add gnocchi and cook until browned, about 5 minutes.
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.
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