Author: healthbyhaven

March 7, 2024

Creamy Apple & Fig Jam Pizza

PIZZA NIGHT!!! Homemade pizzas are a weekend fave in the Quinlan household. I particularly enjoy them before a long run for the extra carbs, although I wouldn’t recommend pairing with an Old Fashioned in this instance! This is one of my faves – no room for boring pizzas around here. I hope you love it as much as I do!

Ingredients (Makes one 10-in pizza)

  • Pizza dough (you can make your own or grab some pre-made refrigerated dough from Whole Foods. When I use the WF dough I half it with Billy, for sizing context)
  • 2 tsp garlic-infused extra virgin olive oil (or use regular) 
  • Coarse sea salt, to taste
  • Roasted garlic, smashed (use as much as you want!)
  • 2 tbsp fig preserves 
  • 2 tbsp vegan cream cheese (I like the Kite Hill brand)
  • 1/4 c vegan parmesan (or use regular if it doesn’t bother your stomach!)
  • 1/4 c caramelized onion
  • 1/4 – 1/2 a honeycrisp apple, thinly sliced and caramelized
  • Balsamic vinegar, to taste
  • Rosemary, to taste (you can use dried or fresh)

Directions

  1. Thinly slice and caramelize your onion and apple. Set aside.
  2. Form your pizza dough to your desired shape and thickness. I’m of the mindset that artisanal pizzas aren’t round; or, at least that’s what I tell myself when I can’t shape a perfect circle!
  3. Coat the dough with garlic-infused extra virgin olive oil. Sprinkle some coarse sea salt on top.
  4. Next, smash some roasted garlic (the more the merrier, in my opinion!) and spread on the dough. 
  5. Add your fig preserves and vegan cream cheese and spread well. You don’t need an even layer of garlic, fig preserves and cream cheese – the beauty is in the variety of each bite! Trust me on the cream cheese – it makes your pizza sooo creamy and delish!
  6. Sprinkle shredded vegan parmesan on top. Then, add the caramelized onion and apple.
  7. Drizzle the balsamic vinegar over your pizza and top with rosemary.
  8. Pop it in the oven on 400 degrees fahrenheit for about 20 min, or until you reach your desired crispiness. 
  9. ENJOY it’s so dang good (in my humble opinion)!

Want a little video guidance on this recipe? Check out my Creamy Apple & Fig Jam Pizza Instagram reel. Hopefully it’s helpful and, if not, at least you’ll be entertained!  

February 4, 2024

2024 Houston Marathon Recap

3:31:45

I’m holding a lotta feelings about this one.

First, wow am I grateful for my cheer squad with me (looking at you, Billy) and afar.

It felt great, until it didn’t (mile 13).

I was on pace, until I wasn’t (mile 23).

I kept going when it hurt, and I’m proud of that. I took a bet on myself, and I’m really proud of that. I hit a 20+ minute PR. That’s pretty cool. I’ve taken 58 minutes off my first marathon time and that feels big.

I was also 1 min 46 sec off a Boston qualifying time. Just shy of my goal. And I’m not going to lie, that one’s really tough.

This one stings. And I’ll be okay.

I’m happy and proud and feel strong & I’m really freaking disappointed.

I guess that’s the beautiful thing about human emotion. The ability to feel all those things simultaneously.

And so the chase for the BQ continues. And you best believe I’ll have fun on the way.

I shared this post on Instagram a few hours after I completed the 2024 Chevron Houston Marathon. I was raw with emotion. The pride of completing a challenging athletic feat. The thrill of achieving a 21+ minute personal best. The devastation of narrowly missing a goal I had devoted the last six months to achieving. 

Now I’m sitting here 2.5 weeks later at a bit of a loss for words. I’ve been meaning to sit down and write this recap post, because I want to share the experience and all that came with it with you and because I know I’ll want to look back on this day. But for some reason I keep putting it off. 

Some days, the post I shared on January 14 feels so overactive, almost silly. Other days, I find I’m still really disappointed and I rack my brain for what I could have done differently for that 1 minute and 46 seconds. 

The minute and 46 seconds that made the difference in elation crossing the finish line versus the crestfallen tears that immediately started streaming. 

And then I think about it some more, and I know I gave absolutely everything I had. I left it all on the course. I gave my heart to that race. There wasn’t another ounce of effort to give, another second that could have been shaved. 

Yeah, I’m still really sad about it. And. I’m really dang proud of myself. I decided to take a risk and give it my all versus playing it safe. I decided to take a bet on myself. I knew I would be disappointed in myself if I didn’t go for it – If I didn’t believe. And I wouldn’t change a thing.

So, if you’re interested, here’s a bit of a play-by-play of my 2024 Chevron Houston Marathon: 

  • Start line
    • Billy and I walked to the start from our hotel. I was nervous so we left with lots of extra time. 
    • It was chilly out, so we sat in a hotel lobby near the start and I forced some graham crackers down. Pre-race fuel is super important but never goes down easy with the nerves. IYKYK.
    • With about 5 min until corral A closed, I parted ways with Billy and entered.
    • I definitely felt a bit intimidated being in the first starting corral and seeing so many “fast looking” runners around.
    • When the announcements began I tossed my jacket and hoped I didn’t regret losing it before the race began- I was wearing shorts and it was about 38 degrees at the start. 
    • I couldn’t find the 3:30 pacers, so I positioned myself a bit back from the 3:25 pacers.
    • I’d never seen such a large field or such an organized start.
    • The gun went off and it was go time.
  • Miles 1 – 13
    • I felt amazing through the entire first half of the race, and couldn’t wipe the stupid smile off my face.
    • Since I couldn’t find the 3:30 pace group and I felt so good, I ended up tucking in with the 3:25 pace group.
    • This was the first race I’ve run that I didn’t have to think about strategy, pace or math. Also the first marathon I didn’t wear headphones. The two pacers were awesome, giving fueling cues and keeping us running the tangents. 
    • It felt so easy, just clicking away the miles…
  • Mile 13 
    • …Until it didn’t. 
    • We hit the first, slight uphill of the course going over a bridge and I started to lose the pace group.
    • I began worrying – I was only at the halfway mark. I couldn’t start feeling bad this early. How could I be losing the group I had so effortlessly been running with? 
    • But then I reminded myself it was never my plan to run that fast. 
    • Kept telling myself the same phrase I had written on my arm in sharpie that morning, “7:53 believe” (the pace I needed to keep to safely come in under 3:30).
  • Mile 15ish 
    • I was still struggling a bit and my pace per mile slowed slightly, but my average pace was still on track. I was trying to calm myself down and not sit in a pity party.
    • I saw another runner who was formerly in the 3:25 pace group with me walking a bit ahead.
    • When I passed him, I told him to come with me.
    • We ran together for about a mile or so, and helping him really distracted me from how I was feeling.
    • Unfortunately, after that mile he stopped and told me to keep going. I really hope he was able to finish the race injury free.
  • Mile 18ish 
    • I felt like I had officially lost the sub 3:30 dream. I was feeling more and more gassed. I was feeling sorry for myself which wasn’t helping me stay in the right headspace. I wanted to be done.
  • Mile 20 
    • Then all of a sudden in the park around mile 20, the 3:30 pacers came up from behind me.
    • I immediately felt a surge of energy and hope. Maybe I could still reach my goal!
    • I asked the pacers if they were running even splits (they were) and if they planned to come in a bit under 3:30 (again yes, they were about 1 min 20 sec ahead of pace).
    • I told them my goal of BQing (sub 3:30 for females of my age) and that I was going to do my best to stay with them. They assured me if I did they would get me there.
    • But I couldn’t do it. Physically, I was so gassed. Mentally I started questioning if they began in my corral or the one behind me (which would be the difference in BQing, even if I stuck with them).
    • Less than a mile went by and I watched them run away. It was crushing.
  • Mile 22ish +
    • The last few miles of the race are a blur. I feel like I blacked out. I remember snippets, but mostly that everything hurt so badly and I just wanted it to be over.
    • My stomach was in knots, and I couldn’t get my last gel down. I keep thinking about if I had, would I have been able to pull out one final surge for the sub 3:30 finish. It doesn’t matter, I couldn’t take the fuel. 
    • I was in such a bad mental space and kept trying desperately to pull myself out of it.
  • Mile 26 exactly 
    • Nearing the finish line chute I heard Billy cheering “FINISH IT.”
    • It gave me so much energy and I felt so lucky to have his support. I gave a fist pump to the air and surged towards the finish.
  • Crossing the line 
    • Immediate tears. I’m always emotional at a race finish, amazed at what my body just accomplished. Even when I’ve felt my eyes prickle with the beginning of happy tears, I’ve never been able to get anything out. I just assumed I was always too dehydrated at that point. 
    • Clearly I was wrong, because the disappointed, tired, delirious tears came fast and furious at the end of the Houston Marathon.
    • While people celebrated in what was the slowest exit/longest finish line chute of my life, I just cried through it openly- tired, cold, sore and in pain.
    • All I wanted was something warm and to get to Billy ASAP.
  • The finish line party on the lawn
    • I finally made it to Billy and cried immediately upon hugging him. 
    • I didn’t have to say anything. He already knew. I wanted it so badly and I fell short. I was so proud, so amazed with what my body accomplished, yet so disappointed.
    • But when I was finally able to release those emotions with him, we shared laughs and happy and proud moments. Emotions are weird.
    • And then I left the sad feelings behind and had so much fun at the post race party. We celebrated with beer and mimosas, talked with lovely people, took photos, and ate food. I got to ring the PR bell. 
  • After the party is the afterparty
    • The walk back to the hotel (about 1 mile) was TORTURE for the hip flexors, but we made it. 
    • And then we packed our bags and continued the celebration at a local brewery, a post-race tradition. 
    • After two flights and many delays getting home due to the wind and winter storm moving in, we landed back in Knoxville in a winter wonderland at 2:30 a.m. Tired was an understatement. 

I’m still going to be sad about this one for a while. But the disappointment is dwindling and being replaced with pride more and more each day. I took a huge bet on myself. 

  • I chose going for my goal over fear of failure.
  • I chose the possibility of going up in flames for the fiery feeling of achievement. 
  • I chose a challenge over my comfort zone.
  • I chose the unknown over the path I’ve traveled before. 

It hurt. And I don’t regret a thing. I know I left every ounce of myself on that course. 

This is my love letter to shooting for the moon and landing among the stars. This is my encouragement to YOU to go for it. Whatever excuses you’ve been telling yourself, it’s all in your head. If you never try, then you’ll never know…

Believe.

Maybe you’ll achieve beyond your wildest dreams. And maybe you’ll find the courage to pick yourself up, dust yourself off and keep going.

All my love, -HQ

January 21, 2024

Nutty Chocolate Trail Mix

Trail mix is such an easy snack to mix up and take on the go. Not only is it SUPER easy to make, but it’s full of healthy fat and protein to keep you full. Try this combo below – it’s one of my favorites!

Ingredients

  • 1/4 c cashews 
  • 1/4 c chopped walnuts 
  • 1/8 c unsweetened shredded coconut flakes
  • 1/8 c chocolate chips

Directions

Combine and enjoy!

Don’t be afraid to mix it up (literally) with the ingredient list. Add what you like, leave out what you don’t! Be sure to tag me over on Instagram @healthbyhaven when you’re snacking on this trail mix.

January 21, 2024

Peanut Butter Overnight Oats

Another super! easy! breakfast! recipe! Seriously, if you’re in a rush in the morning, you have to try prepping these overnight oats. Such a lifesaver to get out the door on time. 

Ingredients (makes one serving)
Dry ingredients 

  • 1/2 c oats
  • 1 tbsp chia seeds
  • 1 tbsp milled flax seeds
  • 1/2 tsp cinnamon

Wet ingredients 

  • 1 tsp honey
  • 2 tbsp melted peanut butter
  • 3/4 c vanilla almond milk

 

Directions

  1. Combine all dry ingredients in a glass container. Mix well.
  2. Add all wet ingredients and mix until fully incorporated.
  3. Refrigerate overnight or at least 4 hours.
  4. Feel free to add your favorite fruits to the top in the morning! I like sliced bananas and raspberries with this recipe.
  5. Grab and go for breakfast the next morning! These oats will keep in the fridge for up to a week, so try meal prepping them on Sunday to have a healthy breakfast each morning to set your day up for success.

What do you top your overnight oats with? Let me know on Instagram @healthbyhaven or in the comments below. 

January 21, 2024

Cranberry Spice Trail Mix

This trail mix is perfect for wintery weather – the cranberry spice reminds me of Christmas! I love the toasted element to this recipe for a granola-like flavor. Super easy to make, I just know you’ll love this one! 

Ingredients

  • 1/4 c chopped walnuts
  • 1/4 c slivered almonds
  • 1/8 c unsweetened shredded coconut flakes
  • 1/4 tsp cinnamon
  • 1/2 tsp coconut oil
  • 1/4 c dried cranberries 

Directions

  1. Preheat the oven to 300 degrees Fahrenheit. 
  2. Melt the coconut oil.
  3. Toss the walnuts, almonds, and coconut in the melted coconut oil. 
  4. Once the coconut oil is evenly spread, mix in the cinnamon until ingredients are evenly coated.
  5. Spread the mixture onto a lined baking sheet. Toast for 15 minutes.
  6. Remove and let cool completely.
  7. Combine toasted ingredients in a bowl with the dried cranberries. Toss and enjoy at home or on the go!

What are your favorite trail mix ingredients? Let me know on Instagram @healthbyhaven or comment below! 

January 21, 2024

Chocolate Protein Blended Chia Pudding

Another day, another chocolate breakfast option. I’m nothing if not consistent! This recipe will give you a good balance of healthy fats, fiber and protein – all important for satiety and adequate fueling. The berries on top give it a pop of brightness and sweetness! 

Ingredients (makes 4 servings)

  • 1 can full fat coconut milk 
  • 1 c cashew milk, or your favorite nut milk (I used my Homemade Cashew Milk)
  • 1/3 c chia seeds
  • 1/4 c protein powder (I used Tejari Kids Plant-Based Superfood Protein, organic vanilla flavor from Whole Foods)
  • 1/4 c raw cacao powder 
  • 1 tsp vanilla extract
  • 1 – 2 tsp agave nectar (optional if the berry topping isn’t enough sweetness for ya)

Directions

  1. Add all ingredients into a high powered blender and blend until smooth.
  2. Pour into a glass container and refrigerate overnight to allow the chia seeds to work their magic and form that pudding like consistency.
  3. Serve as breakfast or a healthy dessert, topped with lots of fresh berries.
  4. Pro tip- if the consistency is too thick after refrigeration, add some vegan (or regular) yogurt and mix well.

Are you team blended chia pudding or team regular chia pudding? Let me know your preference in the comments below or on Instagram @healthbyhaven. I hope you enjoy! 

January 19, 2024

Easy Eat Your Greens Pasta

Cooking should be easy and FUN, in my humble opinion! I was craving greens and pasta a few days after the 2024 Chevron Houston Marathon, so this recipe was born from “that sounds good and it’s in my fridge/freezer”! 

For those who aren’t in the Knoxville area and aren’t aware – we had the largest snowfall this week since 1996! I’ve been trapped inside and am starting to feel a bit stir crazy. Since I’m recovering from the marathon and not running this week (the weather honestly timed up well for me), I had to have a creative outlet somewhere. Sometimes the tastiest, most delish meals come when you have to use some creativity. 

This dinner is packed with veggies but feels indulgent AND can be made in under 30 minutes. Give it a try!

Ingredients (serves 2)
For the pasta

  • 1 box Banza rigatoni pasta
  • 1/2 zucchini 
  • 1/2 yellow squash
  • 2 tsp extra virgin olive oil 

For the sauce

  • 1/2 c water
  • 1/2 c veggie broth
  • 1/2 c frozen spinach
  • 1/2 c frozen kale
  • 1 c arugula 
  • 1/2 c frozen peas
  • 1/4 c raw cashews, soaked
  • 2 cloves of roasted garlic
  • 1/2 avocado
  • 1 tbsp nutritional yeast
  • 1/4 tsp black pepper

Directions

  1. Bring water in a pot to a boil and cook pasta according to package directions.
  2. While your pasta is cooking, wash, coin and sauté the zucchini and yellow squash in extra virgin olive oil.
  3. Next, make your sauce. Combine all sauce ingredients in a high-powered blender and blend on high until smooth and creamy. 
  4. Drain and rinse the pasta, and add to the saucepan with your sautéed veggies. 
  5. Pour the sauce in the saucepan and simmer for a few minutes.
  6. Serve and top with coarse sea salt and cracked black pepper. 
  7. Enjoy! 

Notes

  • For the sauce, I listed what I used (frozen vs. fresh) simply because that’s what I had on hand. You can absolutely swap the types of greens or use fresh or frozen to your convenience. 
    • Pro tip – if you’re going out of town and don’t want to waste the greens in your fridge, wash them, let them air dry, and freeze them. Then use them in smoothies, soups, or sauces!
  • Soaked cashews blend and digest more easily, but if you’re in a time crunch don’t sweat it! 
  • I’m planning to try this recipe with various sautéed veggies – like broccolini,  asparagus, and onion – tossed in. This is just what I had in the fridge during a mini blizzard in Knox! Use what you have or what you like best!

What variations did you make to this Easy Eat Your Greens Pasta?! Let me know below or on Instagram @healthbyhaven. I love seeing when you make my recipes, and it’s super fun to see your own personal flair mixed in! 

January 19, 2024

Easy Veggie Ramen

I lovveeee pretty much any Asian veggie dish. This one came from a ramen craving one night. You can toss in any veggies you have on hand, but I prefer it with the ones listed below. It’s a super easy, under 30 min dinner or meal prep!

Ingredients

Serves 2

  • 1 pack of ramen noodles
  • 1 small head of broccoli 
  • 1/2 c snap peas, chopped
  • 1/2 c edamame 
  • 2 – 3 large carrots, peeled and coined
  • 1 zucchini, coined
  • 1/2 yellow onion, sliced
  • 3 – 4 garlic cloves, minced
  • 2 eggs, scrambled 
  • 2 tbsp extra virgin olive oil
  • Spices
    • Salt
    • Black pepper
    • Ginger 
  • Garnishes 
    • Coarse sea salt
    • Coarse, cracked black pepper
    • Green onion
    • Basil 
  • Sauce 
    • Soy sauce
    • Peanut butter, melted
    • Sesame oil
    • Fresh lime juice 
    • Water 

Directions

  1. Wash and chop the broccoli, snap peas, carrots, zucchini and onion. Set aside.
  2. Mix the sauce ingredients and set aside for later. 
  3. Sautee the sliced onion on medium heat in extra virgin olive oil until soft. 
  4. Add the remaining veggies to the onion on the stovetop. 
  5. Next, add in the minced garlic. Season the veggies with salt, black pepper, and ginger. Cook until you can stick a fork through the veggies easily. You can turn the stove to low heat and cover with a lid to help steam the veggies for faster cooking. 
  6. While the veggies are cooking, cook the ramen noodles according to package directions.
  7. Scramble some eggs and set aside.
  8. Heat the frozen edamame on the stovetop or microwave according to package directions.
  9. Add the noodles to a bowl and pour sauce in. mix well.
  10. Top the noodles with veggies, edamame, and scrambled eggs. 
  11. Option to garnish with coarse sea salt, cracked black pepper, fresh basil, and fresh chopped green onion.
  12. Mix it all up and enjoy! 

Let me know what you think of this Easy Ramen & Veggie Bowl by commenting below or messaging me on Instagram @healthbyhaven!

January 19, 2024

Chocolate Cherry Trail Mix

Threw this trail mix together for a healthy snack to take on the plane to Houston for the 2024 Chevron Houston Marathon! The protein and healthy fats in the nuts will fuel you and help keep you full (no one wants a hangry traveler) and the cherries and chocolate chips add a pop of sweetness. Super quick and easy!

Benefits of making your own trail mix!

  • Buying ingredients in bulk is cheaper per pound
  • You can avoid unwanted additives like cheap oils
  • You get to add ONLY the ingredients you love! Anyone else pick around the raisins as kids??

Ingredients

  • Cashews
  • Almonds
  • Macadamia nuts (I used salted)
  • Chopped walnuts
  • Dried tart cherries
  • Chocolate chips

Directions

Add 1/4 cup of each of the items above, mix & enjoy!PS – don’t like something on the list? Want to swap it out? You do you!! You can’t mess up trail mix! Let me know your favorite trail mix ingredients below or over on Instagram @healthbyhaven.

January 19, 2024

Green Goddess Bowl

Another amazing vegan meal made by my amazing non-vegan husband! The combo of fresh and warming ingredients hit the spot every time. This is a common dinner in our house, but it would also be a great meal prep for lunches for the week!

Ingredients
Serves 4

  • 1 container of arugula
  • 1 c tri-colored quinoa 
  • 10-12 oz of mini colorful potatoes, halved
  • 2 zucchini, coined 
  • 1 avocado, diced
  • Vegan feta, to taste
  • Green goddess salad dressing from primal kitchen
  • Red wine vinegar 
  • Extra virgin olive oil
  • Salt
  • Black pepper
  • Garlic powder 

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Cook 1 c dry tri-colored quinoa according to package directions.
  3. While the quinoa is cooking, chop the potatoes and zucchini. Toss in extra virgin olive oil, salt, black pepper and garlic powder. Spread on a baking sheet and bake for 15-20 min or until tender. 
  4. Once the quinoa, potatoes and zucchini are done, add to a bowl of arugula. 
  5. Top with vegan feta crumbles (or regular if you prefer!), avocado, dressing, a splash of red wine vinegar and extra seasoning as you like.
  6. Toss and enjoy!

Let Billy and I know if you make this yummy bowl by commenting below or tagging me in your creations on Instagram @healthbyhaven!