Author: healthbyhaven

March 24, 2024

Orzo Veggie Pasta

A creamy, delicious, decadent pasta that sneaks in a ton of veggies! What more could you ask for? I love making this when I’m feeling ~ fancy ~ but I still want a filling meal with protein and veggies.

Ingredients

  • 1 c orzo chickpea pasta 
  • 2 c veggie broth 
  • 1 bundle of asparagus, chopped 
  • 2 large zucchini, grated 
  • Garlic-infused extra virgin olive oil (or regular extra virgin olive oil if you don’t have time to pre-make the garlic infused kind)
  • 1 c cherry tomatoes 
  • Salt, black pepper and minced garlic, to taste
  • Optional: vegan parmesan, goat cheese or your favorite cheese
  • Optional: caramelized onion 
  • Toppings: coarse sea salt  and arugula sprouts 

Directions

  1. Preheat your oven to 425 degrees fahrenheit. 
  2. In a deep frying pan, cook the orzo in vegetable broth instead of water for added flavor.
  3. While the orzo is cooking, wash and chop the asparagus. Toss in garlic-infused extra virgin olive oil, salt and pepper and spread on a baking sheet lined with parchment paper. Roast for 15-20 min or until crispy.
  4. Next, grate two large zucchinis. I like using my food processor to speed things up, but if you don’t have one you can use a box grater. 
  5. Once the orzo has absorbed most of the vegetable broth, creating a fluffy, noodle consistency, add the grated garlic to the saucepan and mix well.
  6. Season with salt, pepper and minced garlic to taste, stir well.
  7. Just before removing from the stovetop, toss in the roasted asparagus and cherry tomatoes and give the mixture one more stir.
  8. Remove from heat and place in serving bowls. 
  9. Optional – add in your favorite cheese. Billy loves goat cheese in this meal and I love it with vegan parmesan.
  10. Optional – add in caramelized onion. Full disclosure, I would put this in any dish (kind of like garlic), so if you’re an onion enthusiast like me definitely add it in.
  11. Top with arugula sprouts and coarse sea salt. Enjoy!  

Pro tip! Elevate this meal (and, let’s be honest, any meal) with garlic-infused extra virgin olive oil. It’s superrrr easy to make AND you’ll have fresh roasted garlic on hand for recipes too! A win-win if I’ve ever heard one. Just be sure to prep this ahead of time – it takes a few hours. I like to always have roasted garlic and garlic-infused extra virgin olive oil on hand to add a punch of flavor to my meals. 

Here’s how to make Roasted Garlic and Garlic-Infused Extra Virgin Olive Oil! You can thank me later.

March 24, 2024

HxH Staples: Roasted Garlic AND Garlic-Infused Extra Virgin Olive Oil

Garlic is my love language. If you also can’t get enough of it, here are two simple options to add more garlic into your life. Having these on hand is a non-negotiable in the Quinlan household. They’re SUPER easy to make and will make any meal feel gourmet! 

Ingredients

  • 2-3 heads of garlic
  • Roughly 2 c extra virgin olive oil

Directions

  1. Preheat your oven to 225 degrees fahrenheit.
  2. While the oven is preheating, remove the peels from your heads of garlic. 
  3. Place the cloves of garlic in a loaf pan or small brownie pan. I try to use the smallest pan I have to use up less oil.
  4. Cover the garlic completely with oil. This is crucial for the quality of the roasted garlic.
  5. Cook in the oven for 2 hours. Your house will smell amazing – you’re welcome. 
  6. After 2 hours, remove from heat and let cool completely.
  7. Remove the roasted garlic (yum!) and place in an airtight glass container. Store in the fridge.
  8. Then, strain the oil to catch any garlic peel debris that may remain.
  9. Store the oil in a glass oil decanter at room temperature and use while cooking to your heart’s desire!
  10. Yay for no waste and yay for more garlicky recipes! 

Pro tip: If you don’t have time to peel the garlic before cooking, simply chop the bottom of the head of garlic off to allow the oil to infuse. Once it’s done roasting and cooling, the garlic cloves will squeeze out of the peel fairly effortlessly. Only two down-sides to this method. One – it’s messy! Two – you must use substantially more oil to cover the head of garlic completely while cooking. Make the decision that’s right for you! Either works!

March 14, 2024

Blueberry & Pickled Onion Greens & Grains Salad

I love making this showstopper salad for a potluck, family dinner or as meal prepped lunches! Be sure to prep your quinoa and pickled onion ahead of time if you’re trying to toss in a bowl for a quick lunch. The flavor combo is so good, and the greens and grains together help keep you satisfied until your next meal.

Ingredients (makes 1 serving)

  • 1 c spinach
  • 1/2 c cooked tri-colored quinoa 
  • 1/4 c pickled onion
  • 1/4 c blueberries
  • 1/2 avocado, diced
  • Your favorite balsamic vinaigrette or balsamic vinegar and olive oil

Directions

  1. Cook quinoa according to package directions.
  2. While the quinoa is cooking, prep the remainder of your salad. Combine spinach, pickled onion, blueberries and avocado and toss well in dressing.
  3. Add in the quinoa and toss again. Enjoy! 

Pro tip – pickled onions are super easy to make – you just have to prep them in advance and store them in an airtight jar in the fridge. Check out my recipe here!

Follow @healthbyhaven on Instagram for more recipes like this! 

March 14, 2024

HxH Staples: Pickled Onions

Pickled onions are super easy to make, good for your gut, and delicious to throw into tons of recipes! I try to always have a jar on hand in my fridge to elevate even the quickest of tossed-together meals. Be sure to prep them in advance of needing them, as they’ll need time to chill in the fridge.

Ingredients

  • 1/2 red onion
  • 1 c white wine vinegar 
  • 2 tsp salt 

Directions

  1. Thinly slice the red onion. Peel the layers apart and stuff into a glass jar with an airtight lid (I use a mason jar). Set aside. 
  2. Next, simmer the white wine vinegar and salt on the stovetop. Whisk constantly until the salt fully dissolves. 
  3. When the salt is dissolved, remove the mixture from heat and pour over the onion in the jar. This should immediately start to break down the onion. Push the onion down with a fork to immerse it in the hot vinegar mixture. 
  4. Leave on the countertop to cool for about 20 min, or until the jar is fairly cool to touch.
  5. Screw on the airtight lid and refrigerate overnight.
  6. Ta da! You have easy, delish pickled onions ready to spice up your next meal.

What other fridge or pantry staples do you like having on hand to elevate your meals? Let me know in the comments below or on Instagram @healthbyhaven. 

March 14, 2024

Stacked Veggie Sandwich

I’ve been making this Stacked Veggie Sandwich for my lunches all week and woowwwww is it a flavor explosion! Who said eating veggies is bland and boring? The mustard and hummus pack a punch and are balanced out nicely with the creaminess of the avocado, tanginess of the pickled onion and freshness of the cucumber and carrot. 

Ingredients

  • 2 slices of whole wheat bread (I like Dave’s Killer Bread)
  • 2 tbs garlic hummus
  • 2 tbsp dijon mustard
  • 1/2 avocado, mashed
  • Large handful of spinach 
  • Pickled onions, to taste
  • 1/4 shaved cucumber 
  • 1 shaved carrot

Directions

  1. Spread garlic hummus on one slice of bread and dijon mustard on the other.
  2. Mash the avocado on one slice of bread.
  3. Layer spinach on the slice with avocado (you’ll only stack your sandwich on one side. Yeah – don’t make that rookie mistake).
  4. Next, add pickled onion.
  5. Use a vegetable peeler to shave some cucumber and carrot and add to your sandwich. 
  6. Top with your second slice of bread and enjoy!

Let me know if you make this delish sandwich for your work lunches by commenting below or send me a photo of your creation on instagram @healthbyhaven. Did you change it up? I wanna know!! I love seeing your HxH creations!

March 7, 2024

Protein Penne alla Vodka

Why choose between a delicious pasta and a high-protein meal? I say you can have both!!! This Protein Penne alla Vodka tastes super indulgent but packs in the protein with tofu and chickpea pasta.

Ingredients

For the sauce

  • 1 block of silken tofu
  • 1/2 c veggie broth
  • 12 oz tomato sauce
  • 2 tbs nutritional yeast 
  • 3 cloves garlic, roasted
  • 1/2 onion, caramelized 
  • Salt, black pepper, and dried oregano, to taste

Other ingredients

  • 1 box of chickpea penne pasta (I like Banza)
  • 1 c cherry tomatoes
  • Fresh basil, to top
  • Regular or vegan parmesan, to top

Directions

  1. Blend the tofu, veggie broth, tomato sauce, nutritional yeast, salt, black pepper, dried oregano, garlic and onion in a high power blender until a smooth sauce forms.
  2. Next, transfer the sauce into a saucepan and heat the sauce on the stovetop on low heat. 
  3. While the sauce is simmering, cook the pasta according to package directions.
  4. When the pasta is cooked, drain and add to the sauce.
  5. Mix well, then add the cherry tomatoes. Mix again.
  6. Serve and top each bowl with parmesan and fresh basil.
  7. Enjoy!

This one is sure to be a hit at your next dinner party or family gathering! Let me know what you think in the comments below or on Instagram @healthbyhaven.

March 7, 2024

Chocolate Raspberry Protein Blended Chia Pudding

A chocolate protein valentines breakfast? Say less!

Ingredients (makes 4-6 servings)

  • 1 can full fat coconut milk
  • 1 c nut milk (I like using my Homemade Cashew Milk to make it extra creamy!)
  • 1.5 c frozen raspberries
  • 1/4 c chocolate protein powder
  • 1/4 c cacao powder
  • 8 tbsp chia seeds
  • 2 tsp agave (optional)

Directions

  1. Blend it all up. Pour into a 9×9 glass dish. Cover and refrigerate overnight.
  2. When you’re ready to eat, top with more raspberries & cacao nibs.
  3. Enjoy with your loves!

Let me know what ya think of this decadent, protein-packed breakfast in the comments below or find me on Instagram @healthbyhaven.

March 7, 2024

Java Chip Overnight Oats

If ya love oatmeal but you’re rushing out the door every morning, you have to try meal prepping overnight oats! I have lots of flavor options (see: PB Banana Bread, Matcha, Pumpkin Spice, Peanut Butter, & Cacao Coconut), and if you’re a coffee connoisseur this Java Chip Overnight Oats recipe is perfect to add into your rotation.

Ingredients (serves 1)

Dry Ingredients

  • 1/2 c steel cut oats
  • 1 tbsp chia seeds
  • 1 tbsp milled flax seeds
  • 1 tbsp raw cacao powder

Wet Ingredients 

  • 1/2 c cold brew
  • 1/2 c almond milk (or use your fave type of milk)
  • 1 tsp agave nectar 

Optional Toppings

  • Raw cacao nibs
  • Your favorite fruit 

Directions

  1. Mix together the dry ingredients so they’re well incorporated. 
  2. Add in the wet ingredients and stir until combined. 
  3. Pop in the fridge overnight to allow the creamy oatmeal texture to form.
  4. In the morning, grab your oats and top with your favorite toppings. I love the raw cacao nibs to truly make this a java chip recipe, and blueberries are also great here!

Let me know your favorite overnight oats flavor in the comments below or on Instagram @healthbyhaven!

March 7, 2024

Mocha Chia Pudding

When you can’t decide between coffee or chocolate – WHY NOT BOTH?! This Mocha Chia Pudding is super easy to meal prep for breakfast, snacks or healthier dessert and it soooo yummy. Plus, the chia seeds provided necessary omega 3s and the raw cacao powder is packed with magnesium. 

Ingredients

  • 1/3 c full fat coconut milk (from a can, not the carton) 
  • 1/2 c cold brew
  • 2 tbsp chia seeds
  • 1 tbsp raw cacao powder
  • 1 tsp agave nectar 

Directions

  1. Add the coconut milk, cold brew and agave nectar to a glass container. Stir to combine.
  2. Add the chia seeds and raw cacao powder. Mix until well incorporated. Pro tip – a spoon works much better than a fork here.
  3. Pop in the fridge overnight to let the chia seeds soak up the moisture.
  4. Enjoy as a decadent-tasting breakfast the next morning and feel good knowing your meal is packed with omega 3s and magnesium! 
  5. Optional: Add some berries on top when you’re ready to eat!

This has been one of my go-to breakfasts to prep this winter. If you love it as much as I do, be sure to let me know in the comments below or on Instagram @healthbyhaven. 

March 7, 2024

Mediterranean Couscous Salad

I love a greens and grains salad, especially in the colder months. I’ve also been lovingggg the olive and sun-dried tomato combo lately. Enter this Mediterranean Couscous Salad. It’s warming and jam-packed with flavor. It’s sure to be a hit at a party, or bring some brightness into your work-day lunch.

Ingredients (Serves 4)

  • 2 c arugula
  • 1/2 c arugula sprouts 
  • 2 c couscous 
  • 1 c cherry tomatoes
  • 1 c sun-dried tomatoes
  • 1/2 c green olives
  • 1/2 c kalamata olives 
  • 2 avocados, sliced 
  • Roasted garlic, smashed (to your heart’s desire!)
  • Balsamic vinegar 
  • Garlic-infused extra virgin olive oil (or use regular) 
  • Black pepper 
  • Coarse sea salt

Directions

  1. Cook the couscous according to package directions.
  2. While the couscous is cooking, add the arugula and arugula sprouts to a large mixing bowl.
  3. Add the couscous to the salad bowl and mix well.
  4. Add the cherry and sun-dried tomatoes, green and kalamata olives, sliced avocados and smashed roasted garlic. Mix well.
  5. Top with black pepper and coarse sea salt. 
  6. Drizzle with garlic-infused extra virgin olive oil and balsamic vinegar.
  7. Serve at a dinner party, to your family, for your personal feast or prep for your week’s lunches. Enjoy!

Give me a shout when you try this tasty salad! I LOVE hearing from you in the comments or on Instagram @healthbyhaven.