Tag: #entree

March 7, 2024 Entrees, Pasta, Recipe

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 Entrees, Recipe

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!  

January 19, 2024 Entrees, Pasta, Recipe

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 Entrees, Pasta, Recipe

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 Entrees, Recipe

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!

January 8, 2024 Entrees, Recipe

Veggie Coconut Curry

The most delicious, warming dish on a chilly day! Billy and I love to make this Veggie Coconut Curry for dinner, but I also love it as an easy meal prep for lunches. If you have a meat-eater in the family, it’s easy to add sautéed chicken to this recipe too. 

Ingredients

  • 2 (13.5 oz) cans full fat coconut milk
  • 2 (6 oz) cans tomato paste
  • 1/2 yellow onion, diced
  • 1/2 head of cauliflower, cut into individual florets  
  • 5 large carrots, peeled and cut into coins
  • 1 (15.5 oz) can of chickpeas
  • 3-4 tbsp extra virgin olive oil
  • Spices!
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 2 tsp garlic powder
    • 1/4 tsp cayenne pepper
    • 1 tsp garam masala
    • 1 tsp curry powder
    • 1/4 tsp paprika
    • 1/2 tsp turmeric
    • 1 tbsp cumin 

Directions

  1. Preheat the oven to 425 degrees Fahrenheit. 
  2. Wash and chop the cauliflower and carrots. Toss in 1-2 tbsp of extra virgin olive oil to coat and spread out on a baking sheet. Bake on 425 for about 15 minutes, or until a fork goes through easily.
  3. While the carrots and cauliflower are roasting, dice the onion.
  4. Heat 2 tbsp of extra virgin olive oil on the stovetop in a deep frying pan.
  5. Add the onion and cook on medium-low until soft and fragrant (about 5 minutes), stirring often.
  6. Next, add the cans of coconut milk and tomato paste to the onion in the frying pan. Mix until incorporated. Turn the heat to low.
  7. Add all the spices and whisk well. Taste test and add more to your desire! 
  8. When the roasted veggies have just a few minutes left in the oven, add the chickpeas to the stovetop mixture. Cook for about 3 minutes on low.
  9. Remove the roasted veggies from the oven and add into the stovetop mixture.
  10. Mix well and let simmer for 3 – 5 minutes, allowing the liquid to continue thickening and the veggies to soak up all the good flavors.
  11. Remove from heat and serve in a bowl with a piece of naan bread. Option to garnish with cilantro.

Pro tip – this recipe will have lots of curry great for dipping! I recommend naan, but you could also add in rice or more veggies if you want less liquid.

I hope you love this recipe as much as I do. It’s a staple in the Quinlan household! When you make my recipes and let me know, it absolutely makes my day! Be sure to tag me on Instagram @healthbyhaven in your Veggie Coconut Curry pics. 

January 1, 2024 Entrees, Recipe, Salads

Copycat Hummus Crunch Salad

During our latest trip to NYC, Billy and I enjoyed Sweetgreen for lunch a few times. I got the hummus crunch salad every time. It was so delicious I had to make a copycat recipe. Maybe I should call it the “elevated hummus crunch salad” instead, because I made a few tweaks and I think it’s even better than the original (don’t tell Sweetgreen)! 

Ingredients

Serving size: Serves 4

  • 1 large bunch of kale
  • 1/2 c green olives
  • 1/2 c black olives
  • 1/2 c kalamata olives
  • 1 c pickled red onion
  • 1 cucumber, diced
  • 1 c multicolor cherry tomatoes 
  • 1 bunch of fresh basil
  • 1/2 c pesto (homemade or from a jar) 
  • 1/2 c garlic hummus
  • 2 avocados, sliced
  • Optional: crushed croutons 
  • Optional: salt & black pepper, to taste

Directions

  1. Wash and dry all the produce.
  2. In a large bowl, massage the kale in pesto. You can grab a jar at the store or make your own. I made the pesto from the Running on Veggies cookbook – I love that it’s fresh, there’s minimal oil, and there’s added protein with the peas blended in.
  3. Dice the cucumber.
  4. Add the cucumber, tomatoes, olives, pickled red onions and fresh basil to the bowl of dressed kale. Toss well.
  5. Top with sliced avocado and a scoop of garlic hummus. Optional – add salt and black pepper. If you want the “crunch” part of the hummus crunch salad, you can add some crushed up croutons. 
  6. Serve for a meal, or meal prep for lunches all week! 

Let me know what you think of my Copycat Hummus Crunch Salad. I seriously love hearing from you when you make HxH recipes. Let me know in the comments below or send me a message on Instagram @healthbyhaven. Enjoy! 

October 22, 2023 Entrees, Pasta, Recipe

Billy’s Veg Pasta

It’s a good day when this recipe is on the dinner menu. Not only is it absolutely delicious, but I have the luxury of enjoying a meal cooked for me by my lovely husband. Win-win if I’ve ever seen one!

If you’re looking for a filling meal that tastes indulgent, but still packs in nourishing veggies, you have to make this pasta!

Ingredients

  • 2 eggplants, thinly sliced
  • 1 red bell pepper, sliced
  • 12 oz grape or cherry tomatoes, whole (I like the multicolored pack!)
  • 1/4 red onion, sliced
  • 1 box of your favorite pasta (we usually use rotini) 
  • Vegan parmesan (or regular if you aren’t sensitive to dairy)
  • Extra virgin olive oil
  • Roasted garlic cloves, the more the merrier (or use garlic powder or minced garlic if you don’t have time to roast garlic) 
  • Salt, black pepper, oregano, basil and garlic powder, to taste

Directions

  1. Toss all the veggies in the extra virgin olive oil and seasonings.
  2. Line a baking sheet with parchment paper and spread the veggies on the sheet in a thin layer.
  3. Roast the veggies at 425 degrees fahrenheit for 15 – 20 minutes. 
  4. Then, broil the veggies  for an additional 3 minutes to finish.
  5. While the veggies are roasting, cook your pasta according to package instructions.
  6. Toss the pasta in olive oil and vegan parmesan. Smash some roasted garlic and mix into pasta well. Top with the roasted veggies and enjoy! 

Let Billy and I know what you thought of this Eggplant Pasta by commenting below or messaging me on Instagram @haven_quinlan!

August 26, 2023 Entrees, Recipe

Billy’s Asian Veggie & Rice Bowl

I love cooking and creating healthy recipes to share with y’all, but nothing quite beats the feeling of having someone else cook dinner! Sharing this wonderful recipe my sweet husband created and cooks for us on the regular. It just may be your next favorite dinner! 

Ingredients

  • ½ c dry brown rice
  • 1 crown of broccoli
  • 1 zucchini 
  • 1 bell pepper, red or orange
  • Salt, black pepper, garlic powder x3, chili powder, basil x3, ginger, sesame seeds
  • Avocado oil 
  • Soy sauce
  • Green onion 

Directions

  1. Cook rice according to package.
  2. White rice is cooking, clean and chop the veggies.
  3. Cook the broccoli, bell pepper, and zucchini in the spices, avocado oil, and soy sauce for 10 min in a frying pan.
  4. After 10 min put lid on to steam, stir occasionally.
  5. Once the veggies are soft, remove from heat.
  6. Combine with the rice, add more seasoning as desired and top with green onion.
  7. Enjoy!

Pro tip – if you like peanut sauce, stir together peanut butter, soy sauce, and a squeeze of lime to top your bowl with! *chef’s kiss* 

If you like Billy’s Asian Veggie and Rice Bowl, make his day and let him know in the comments below, or message me on Instagram @haven_quinlan. 

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.