Tag: brunch

June 2, 2024 Breakfast, Entrees, Recipe, Uncategorized

Simple Breakfast Plate

Can I let you in on a little secret? Sometimes I get hangry… Add in a hard workout and the hanger escalates tenfold. SO, when I get home from a tough run and I need to refuel quickly before the hanger sets in (& for optimal muscle recovery, of course!), I make this Simple Breakfast Plate. You can put it together in under 5 minutes, and viola! – you have a filling meal packed with protein and fresh produce. 

Ingredients

  • 3 eggs
  • 1 c spring mix
  • Handful of multicolored cherry tomatoes
  • Balsamic vinegar, EVOO, cracked black pepper, and sea salt, to taste

Directions

  1. Heat a skillet on the stovetop on medium heat.
  2. While the skillet is heating, wash and plate the spring mix and tomatoes to create a salad base for your Simple Breakfast Plate.
  3. Next, whisk 3 eggs and pour into the skillet on the stovetop. If your skillet isn’t non-stick, be sure to season with EVOO first!
  4. Cook the scrambled eggs to your desired finish and add to your salad plate.
  5. Drizzle balsamic vinegar and EVOO on your salad and season your entire plate with cracked black pepper and sea salt, to taste.
  6. Serve up and enjoy this simple, nutritious meal!

What’s your go-to post-workout breakfast? I’m always looking for new ideas to add into my rotation! Let me know your faves in the comments below, and I hope this Simple Breakfast Plate gets added into your rotation!

March 12, 2023 Breakfast, Entrees, Recipe

Farro Brunch Bowl

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If you know me at all you know I loveeeee breakfast food. Breakfast for dinner? Sign me up! In all the cold and dreary weather we’ve been having in Knoxville lately, my body has been craving warming, filling foods. I knew I had to make some sort of veggie-grain-breakfast bowl and this Farro Brunch Bowl is pretty fantastic, if I do say so myself! But don’t just take my word for it – whip it up and try it for yourself! 

Ingredients
Serves 2

  • 1 c cooked farro 
  • 1/4 white onion, diced
  • 1/2 bundle of asparagus
  • 1/2 c cherry tomatoes
  • 1 large handful of spinach 
  • 2 eggs
  • 1 avocado
  • 1/4 c vegan parmesan (or sub regular cheese if dairy is your friend!)
  • Coarse sea salt, black pepper, garlic powder, dried dill and dried parsley, to taste 
  • 1 – 2 tbs extra virgin olive oil

Directions

  1. Cook the farro according to package directions.
  2. While the farro is cooking, sautee the diced onion on low heat in the extra virgin olive oil for 3 – 5 min. I used some homemade garlic infused olive oil here and it was sooo tasty!
  3. Next, add the chopped asparagus and cook until slightly soft. 
  4. While the asparagus and onion are cooking, fry two eggs in extra virgin olive oil. 
  5. Take the farro off the stovetop and mix in the vegan parmesan and spices, to taste. 
  6. Add the tomatoes and spinach to the onion and asparagus when the eggs are about to come off and just cook until they are just a bit wilty (1 – 2 minutes). 
  7. Add all the veggies into a bowl with the farro and top with the fried eggs and diced avocado.
  8. Enjoy!

I hope you enjoyed this super easy Farro Brunch Bowl! It’s delicious and filling any time of the day. Make sure to let me know when you make it by commenting below or tagging me in your recipe photos on Instagram @haven_quinlan! 

February 20, 2023 Breakfast, Entrees, Recipe

Veggie Breakfast Tacos

I adore breakfast food. It’s my favorite meal of the day, and, if we’re being honest, I could eat breakfast food for every meal. When you’re looking for a savory breakfast or if you’re feeling crazy and want breakfast for dinner, try these Veggie Breakfast Tacos. You can make them in under 10 minutes and they are absolutely delicious! 

Ingredients 

  • 2 taco sized tortillas
  • 2 eggs
  • Handful of spinach
  • 1/4 bell pepper, diced
  • 1/4 yellow onion, diced
  • Small handful of cherry tomatoes, halved
  • 1/2 avocado
  • 1 tbs salsa 
  • Optional: shredded vegan parmesan (or sub regular if dairy is your friend!)

Directions 

  1. Sautee the pepper and onion in a tbs of extra virgin olive oil on medium-low heat. When the pepper and onion start to soften, add the tomatoes and spinach and cook for just one more minute.
  2. While the veggies are cooking, scramble the eggs.
  3. On a third burner, toast the tortillas. If using vegan cheese, melt it on the tortillas.
  4. Take everything off heat. Add the scrambled eggs on the taco tortillas. Next add the sauteed veggies. Finally, top your veggie tacos with diced avocado and salsa. 
  5. Enjoy!

I hope you enjoyed these Veggie Breakfast Tacos! Let me know your favorite add-in or if you changed up any of the ingredients in the comments below or message me on Instagram @haven_quinlan. 

May 5, 2022 Breakfast, Entrees, Recipe, Salads

Brunch Salad

Ya girl lovessss a brunch, but I don’t love the way I feel after devouring a huge stack of pancakes or waffles. Of course they’re delicious, but they leave me feeling sluggish the rest of the day. Lately I’ve been opting for a savory breakfast instead, and this brunch salad has seriously been hitting the spot. It’s a great source of greens, healthy fats, and protein, and I’ve been having it post-long runs to refuel. Try it next weekend and let me know what you think!

Ingredients (serves 1)

  • 2 heaping handfuls of arugula 
  • Juice from ½ a lemon
  • Drizzle of olive oil
  • Coarse sea salt and cracked pepper, to taste
  • Everything but the bagel seasoning and dried minced onion, to taste
  • ½ an avocado
  • 1 egg

Directions

  1. Add the arugula, a drizzle of olive oil, and the juice of half a lemon to a large sauce pan. Heat over low heat for a few minutes, just until the greens are warm and slightly wilted.
  2. While the greens are cooking, fry an egg on the stovetop.
  3. Once the greens are ready, scoop them into a bowl and add top with ½ an avocado.
  4. Add the fried egg to the top of the salad.
  5. Sprinkle with any and all of the following seasonings, to taste: coarse sea salt, cracked pepper, everything but the bagel seasoning, and dried minced onion.
  6. Enjoy!

Did you make this Brunch Salad recipe? If so, let me know what you thought in the comments below or over on Instagram @haven_quinlan!