Tag: dinner

July 2, 2023 Entrees, Recipe, Salads

The BEST Greek Salad

I LOVEEE a big, Greek salad. (You just HAD to have the BIG salad!) A quick lunch, a hot summer’s day dinner, it really just always hits the spot. It’s also super easy to make and is a great way to pack in a variety of veggies into one meal. Meal prep for the week or make on the fly. Enjoy!

Ingredients
Serving size: 4

  • 1 container of arugula (roughly 4 c)
  • 1 cucumber, diced 
  • 1 c cherry tomatoes, halved 
  • 1/3 – 1/2 red onion, diced 
  • 1/2 c pickled banana peppers, chopped
  • 1/2 c kalamata olives
  • 1 bag of frozen falafel (or get fancy and make your own! I like the Running on Veggies recipe.)
  • 1/2 c – 1 c hummus (pick your favorite flavor! I think original or garlic are best in this recipe) 
  • 1/2 c vegan greek yogurt
  • 1 package of vegan feta (or sub regular feta if you aren’t sensitive to dairy)
  • Sea salt, black pepper, & dill, to taste

Directions

  1. Wash and dry all your produce. 
  2. Chop the veggies accordingly. 
  3. Fill your bowl with arugula.
  4. Top the arugula with all the veggies.
  5. Add the warm falafel. 
  6. Scoop in the hummus and drizzle the vegan Greek yogurt.
  7. Crumble the feta on top and season with sea salt, black pepper and dill.
  8. Enjoy! 

This is one of the easy go-to meals in the Quinlan household when we want a nourishing meal but don’t want to cook and we don’t want to compromise on the flavor factor. Try it next time you want a quick meal! Let me know what you think in the comments below or over on Instagram @haven_quinlan. 

May 29, 2023 Entrees, Pasta, Recipe

Veggie Pad Thai

Pad Thai, but make it clean and nutritious. 

I loveeee a good Pad Thai dish, but a lot of restaurants cook Pad Thai in low-quality oils that upset my stomach. Enter this Veggie Pad Thai recipe. Swap regular noodles for half brown rice noodles and half spiralized zucchini and carrots. It’s a sneaky way to add more veggies into your day and the flavor of this dish is soooo yummy. If you’re looking for more protein, tofu would go great in this dish. For the meat-eaters out there, it’s simple to add your meat of choice too! 

Ingredients
Serves 2
For the Pad Thai

  • 2 zucchini 
  • 4 large carrots
  • 1/2 box of brown rice Pad Thai noodles
  • 1 small crown of broccoli 
  • 1/2 red bell pepper
  • 1/2 orange bell pepper
  • 1 c multi-colored cherry tomatoes
  • Green onion, to taste
  • Fresh basil, to taste
  • Sea salt & black pepper, to taste
  • 1-2 tbs avocado oil

For the Peanut Sauce

  • 1/2 c peanut butter
  • Juice of 1/2 -1 full lime
  • 2 tbs soy sauce
  • 1-2 tsp pure maple syrup 

Directions 

  1. Blend or vigorously mix the peanut sauce ingredients until smooth. Set aside.
  2. Chop the bell peppers, broccoli, tomatoes and green onion. Set the tomatoes and green onion aside. 
  3. Spiralize the zucchini and carrots. Set aside.
  4. Sautee the bell peppers and broccoli over medium-low heat in avocado oil. When they begin to soften, add the spiralized zucchini and carrots.
  5. While the veggies are cooking, boil water for the Pad Thai noodles. Once the water is boiling, add the noodles and reduce the heat to medium-high.
  6. Cook the veggies for just a few minutes so that they are warm. Be careful not to leave them on the stovetop too long, or the zucchini will get soggy.
  7. Toss the halved tomatoes into the frying pan with the veggies for just a minute or two.
  8. Remove the veggies from heat and drain the Pad Thai noodles.
  9. Add the veggies and noodles to a bowl. Pour the peanut sauce overtop and stir to coat.
  10. Top your bowl with chopped green onion, fresh basil, salt and black pepper, to taste.
  11. Enjoy! 

I hope you enjoyed this Veggie Pad Thai! Let me know in the comments or on Instagram @haven_quinlan if you made any additions or substitutions. I love to see what you do with HxH recipes!

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 24, 2023 Entrees, Recipe, Salads

Winter Squash Salad

Winter. Squashes. On. Repeat. I seriously can’t get enough of them! This particular recipe actually came from a 24-hour flight delay. I didn’t plan for lunch that day because, well, I thought I was going to be on a plane. So rather than grabbing take-out or eating cereal for lunch, I stared into the depths of the fridge and luckily found these ingredients. 

It’s one of those, dump-anything-you-have-left-into-a-bowl recipe success stories, so I am sharing this win with you! The warmth from the acorn squash, and the brightness of the honey crisp apple mixed with the tangy blue cheese is just fabulous! I promise you’ll love this one!

Ingredients
Serves 4
For the salad

  • 4 c arugula
  • 1 acorn squash, roasted
  • 2 honey crisp apples, diced 
  • 1 c blue cheese, crumbled 
  • 1 – 2 tbs avocado oil
  • Salt and pepper, to taste

For the dijon mustard dressing

  • 1/3 c extra virgin olive oil
  • 2 tbs dijon mustard
  • 2 tbs white wine vinegar 
  • 1 tsp maple syrup 
  • Salt and pepper, to taste

Directions

  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. While the oven preheats, wash and half the acorn squash.
  3. Scoop out the seeds and drizzle avocado oil on the squash. Sprinkle with salt and pepper and lay face down on a baking sheet.
  4. Cook the squash face down for 15 min, and then flip it face up and cook for another 10 – 15 min, or until soft enough to easily poke a fork through. 
  5. While the squash is cooking, wash and dice the honey crisp apples into small, bite-sized chunks. 
  6. Wash and dry the arugula and place in a large salad bowl.
  7. Next, combine all dressing ingredients in a small bowl and whisk until combined in a creamy consistency.
  8. Remove the acorn squash from the oven and allow it to cool slightly. 
  9. While the squash is cooling, toss the apple and blue cheese with the arugula in the salad bowl.
  10. Next, scoop the squash out of the peel and slice into bite sized chunks. Add to the salad bowl.
  11. Drizzle dressing on top and toss all ingredients well.
  12. Serve and enjoy! 

Pro tip – if you’re meal prepping this salad, I like to store the squash in individual glass containers for easy re-heating. It’s yummiest with warm squash, but if you don’t have access to a microwave, it can be eaten cold. When you make this recipe, be sure to let me know in the comments below or over 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. 

February 11, 2023 Entrees, Recipe, Salads

Tastiest Taco Salad

Who doesn’t love tacos, am I right?!!! But sometimes I am in the mood for something lighter with a little more redeeming health value than tortillas. That’s where this amazing Taco Salad comes in! Billy and I make this for dinner almost weekly. It’s sooo easy and is also great to meal prep for lunches all week!

Ingredients

Serving size: 4

  • ½ cup of brown rice, uncooked
  • 1 can of black beans
  • ½ bag of frozen corn
  • 1 bag of romaine
  • 1 orange bell pepper
  • 1 red bell pepper
  • 1 yellow onion, sliced
  • ½ large head of cauliflower, chopped
  • 1 container of cherry tomatoes, halved 
  • 2 avocados, chopped
  • Vegan sour cream to taste
  • Cilantro to taste
  • 2 tbs avocado oil 
  • Spices to taste: salt, black pepper, garlic powder, cayenne, turmeric, paprika, and cumin

Directions

  1. Cook the brown rice according to the package.
  2. While the rice is cooking, drain and rise the black beans and heat on the stovetop.
  3. Next, warm the frozen corn on the stovetop.
  4. Wash and slice the bell peppers, onion, and cauliflower. Place in a mixing bowl and toss in avocado oil, salt, black pepper, garlic powder, cayenne, turmeric, paprika, and cumin, to taste. Bake on 425 for about 15 minutes. 
  5. While the veggies are baking, wash and chop the romaine, and set it in a bowl to the side.
  6. Wash and half the cherry tomatoes, mix in with the romaine. 
  7. When the veggies, brown rice, black beans, and corn are done cooking, combine them with the romaine and tomatoes. 
  8. Top with sliced avocado, vegan sour cream, and cilantro. Toss your salad and enjoy!

What did you think of the Tastiest Taco Salad? Let me know on Instagram @haven_quinlan or in the comment section below!

February 5, 2023 Entrees, Recipe, Salads

Warming Butternut Squash Salad

I have been very into winter squashes this winter! Honestly I could eat them at every meal, but this Warming Butternut Squash Salad has been one of my fave ways to enjoy squash lately. Meal prep it for your lunches all week, or whip it up as a dinner side or entree. It will only take you 30 minutes and it’s SO good!

Ingredients
Serves 2
For the salad

  • 2 c arugula 
  • 1 butternut squash
  • 1/4 pomegranate 
  • 1/4 c goat cheese
  • Optional: chopped walnuts 
  • 1-2 tbs extra virgin olive oil
  • Salt and pepper, to taste

For the dijon mustard dressing

  • 1/3 c extra virgin olive oil
  • 2 tbs dijon mustard
  • 2 tbs white wine vinegar 
  • 1 tsp maple syrup 
  • Salt and pepper, to taste

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. While the oven preheats, wash, peel, and chop the butternut squash into cubes.
  3. Toss the squash in extra virgin olive oil, salt, and pepper and lay out flat on a baking sheet. Cook for 15 – 20 min in the oven, or until soft enough to easily poke a fork through. 
  4. While the squash is cooking, quarter the pomegranate and place it in a bowl to soak. This will make it easier to release the seeds from the rind. 
  5. Wash and dry the arugula and place in a large salad bowl.
  6. Next, combine all dressing ingredients in a small bowl and whisk until combined in a creamy consistency. You’ll definitely have extra dressing if you’re only serving two! 
  7. Remove the butternut squash from the oven and allow it to cool slightly. 
  8. While the squash is cooling, remove the pomegranate seeds from the rind.
  9. Toss the squash, pomegranate seeds, goat cheese, and optional chopped walnuts in the salad bowl. Use your desired amount of each topping.
  10. Drizzle dressing on top and and toss all ingredients well.
  11. Serve and enjoy! Pro tip – if you’re meal prepping this salad, I like to store the squash in individual glass containers for easy re-heating. It’s yummiest with warm squash, but if you don’t have access to a microwave it can be eaten cold. 

I have been loving winter squashes lately, and I have made this salad a ton for working lunches lately! Try this out, or add in your favorite ingredients. Let me know what you think in the comments below or on Instagram @haven_quinlan!

January 8, 2023 Entrees, Recipe

Cauliflower Steak

If you’re looking for a new veggie entree, look no further! I love how versatile cauliflower is, and the toppings make this dish so flavorful! Roast in the oven or grill outside and dig in!

Ingredients

Serving size: 2

  • 1 head of cauliflower
  • ½ c chopped walnuts
  • 4 – 6 chopped dates
  • A bunch of green onion
  • Olive oil, salt, and black pepper to taste

Directions 

  1. Wash your head of cauliflower and slice two, one-inch thick slices down the center. Try for a large slice to serve as your “steak.”
  2. Drizzle the cauliflower slices in olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast in your oven at 425 degrees for about 20 minutes. You could also grill the cauliflower if you’re having a cookout! 
  3. While the cauliflower is roasting, chop the walnuts, dates, and green onion.
  4. When your cauliflower is done roasting, top it with the walnut, date, and green onion mixture. 
  5. Enjoy!

I love serving this dish alongside roasted veggies and potatoes. Try it with asparagus, broccolini, or green beans and let me know what you think in the comments below or on Instagram @haven_quinlan!  

July 15, 2022 Entrees, Recipe

Summer Roasted Veggies & Lemon Rice

Sometimes in the summer when it’s too hot to think, I like to throw together this superrrr simple dish. It’s packed full of veggies and takes about 5 min of prep work. Then just boil your rice, roast your veggies, and toss in a bowl to enjoy!

Ingredients 

Serving size – 1 main dish or two sides

  • 1 c frozen summer veggie medley from the freezer section of your grocery store. I found mine at Whole Foods. OR prep your own veggie mixture of summer squash, zucchini, carrots, green beans, onion, and bell pepper
  • 1 c cooked rice 
  • Avocado oil, course sea salt, pepper, garlic powder – to taste
  • 1 tbs freshly squeezed lemon juice
  • Vegan shredded parmesan to your heart’s desire! 
  • Sprinkle of dried parsley 

Directions

  1. Cook your rice according to the package. 
  2. As the rice is cooking, toss your veggies in avocado oil, salt, pepper, and garlic powder, to taste.
  3. Next, roast your veggies at 425 on a tray lined with parchment paper.
  4. When your rice is done cooking, add it to a bowl and mix in 1 tbs freshly squeezed lemon juice, a sprinkle of course sea salt an garlic powder, and grated vegan parmesan (measure with your heart!).
  5. Top your rice with the roasted summer veggie medley. 
  6. Sprinkle dried parsley on top.
  7. Enjoy!

Did you like this Summer Roasted Veggies & Lemon Rice recipe? If so, let me know in the comments below and over on Instagram @haven_quinlan! 

July 15, 2022 Entrees, Recipe

Roasted Veggie Tacos

In the mood for Mexican food that won’t leave you feeling sluggish? You’re in luck! These Roasted Veggie Tacos will be your new fave tacos. The flavor combo is divine, and the veggies and protein in the black beans will keep you full until your next meal.

Ingredients

Serving size: 4 tacos

  • 4 soft corn tortillas
  • ½ can of black beans
  • 1 red bell pepper, chopped
  • 1 yellow onion, diced
  • ¼ large head of cauliflower, chopped
  • 1 avocado, chopped
  • Vegan queso, to taste
  • Pico de gallo, to taste
  • Cilantro, to taste

Directions

  1. Rise the black beans and heat on the stovetop.
  2. Wash and chop the bell pepper, onion, and cauliflower. Place in a mixing bowl and toss in avocado oil, salt, black pepper, garlic powder, cayenne, turmeric, paprika, and cumin, to taste. Bake on 425 for about 15 minutes. 
  3. Toast the corn tortillas in the oven.
  4. Once everything is cooked, fill the tortillas with beans and roasted veggies.
  5. Top with sliced avocado, vegan queso, pico de gallo, and cilantro. 

What did you think of these Roasted Veggie Tacos? Leave me a comment below or message me on Instagram @haven_quinlan!