Tag: #entree

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!

July 6, 2022 Entrees, Pasta, Recipe, Uncategorized

Veg Pasta

I first threw this pasta together the day after my most recent marathon as a way to refuel and get some nutrients in. It’s super, super easy to put together, and it’s honestly a great meal to make when you’re trying to use up the odds and ends veggies from your fridge. You can use any and all of the veggies listed below, or add in your favorites.

Ingredients (serves about 4)

  • 1 box banza chickpea rotini pasta
  • 3 large carrots
  • 1 – 2 zucchini
  • 1 yellow squash
  • 1 head of broccoli
  • 1 small bundle of asparagus 
  • 1 head of roasted garlic
  • Olive oil
  • Fresh rosemary, to taste
  • Coarse sea salt and cracked black pepper to taste
  • Optional: parmesan cheese or vegan parmesan cheese

Directions

  1. Roast your garlic.
  2. Boil water for the pasta.
  3. Wash and chop all the veggies and place in a large mixing bowl.
  4. Toss the veggies in olive oil, salt and pepper. Mix it real good.
  5. Roast the veggies at 425 degrees for about 15 minutes, or until crisp.
  6. While the veggies are cooking, cook the pasta.
  7. Once the pasta is on the stove, grate your cheese.
  8. Combine pasta, a drizzle of olive oil, mashed roasted garlic, and veggies in a bowl. Top with cheese or vegan cheese and enjoy!

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

July 6, 2022 Entrees, Pasta, Recipe

Pesto Veggie Pasta

This pasta dish was inspired by my vacation to Europe. When I was visiting my bestie, Georgie, in London we threw together a pasta for dinner at her flat one night when we didn’t feel like going out. I’ve made many variations of it since then, and I think this one takes the cake! 

Ingredients (serves about 4)

  • 1 box Banza chickpea penne pasta
  • 1 – 2 zucchini, cut in half coins
  • 1 yellow squash, cut in half coins
  • 1 head of broccolini, chopped in bite-sized pieces  
  • ½ yellow onion, diced
  • 1 container of cherry tomatoes, halved 
  • ½ container of arugula
  • A few cloves of garlic, minced
  • Pesto to taste
  • Olive oil
  • Salt and pepper 
  • Sliced fresh mozzarella – measure with your heart!
  • Optional: parmesan cheese or vegan parmesan cheese 

Directions

  1. Boil water for the pasta.
  2. Wash and chop all the veggies and place in a large mixing bowl.
  3. Toss the veggies in olive oil, salt and pepper. Mix it real good.
  4. Saute the veggies over medium heat for about 10 minutes, or until soft. Pro tip – add the tomatoes in with only about 2 minutes left.
  5. Toss the arugula in the veggie pan and mix until just slightly wilted.
  6. While the veggies are cooking, cook the pasta.
  7. Once the pasta is on the stove, grate your parmesan and slice your mozzarella.
  8. Combine pasta, a drizzle of pesto, and veggies in a bowl. Top with cheese or vegan cheese and enjoy!

Did you make my Pesto Pasta recipe? If so, let me know what you thought in the comments below or over 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!

April 6, 2022 Entrees, Recipe

Classic Veggie Sandwich

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This is the perfect quick meal for any occasion. Pack it for your lunch, make it on the weekend, or have it for dinner one night if you just don’t feel like cooking. It’s great when you have small quantities of a bunch of leftover veggies!

Ingredients

  • 2 slices of your favorite whole grain bread. I love Dave’s Killer Bread!
  • Your favorite, clean hummus. Garlic hummus is great on this sandwich!
  • ½ avocado
  • Handful of spinach
  • ¼ bell pepper, sliced
  • About 5 cherry tomatoes, halved 
  • ¼ cucumber, thinly sliced 
  • Sprouts 

Directions

  1. Spread hummus on your bread.
  2. Smash avocado on one slice of bread.
  3. Layer the spinach and sprouts on the avocado and then stack the remaining veggies on top. 
  4. Top with your second slice of bread and enjoy! 
March 25, 2022 Entrees, Recipe

Stuffed Acorn Squash

This is hands down one of our favorite cooler weather dinners, but you can easily make it any time of the year! It takes less than an hour, but it truly tastes like a gourmet meal. Best part? It’s completely plant-based and highly nutritious, not to mention satisfying. It’s in our rotation often, and it’s sure to be added to yours soon!

Ingredients (serves 2)

Dish

  • 1 acorn squash
  • ½ c tri-colored quinoa
  • 1 red pear
  • ¼ – ½ white onion (depending on preference and size)
  • ¼ c pistachios 
  • ¼ c pomegranate seeds
  • ¼ tsp cinnamon
  • 1 tsp avocado oil
  • Salt and pepper, to taste

Maple Tahini Dressing

  • Pure maple syrup
  • Tahini
  • Water 

Directions

  1. Preheat the oven to 400 degrees.
  2. Slice the acorn squash in half. Drizzle it with avocado oil, then sprinkle with salt and pepper.
  3. Place the acorn squash halves face down on a baking sheet lined with parchment paper. Cook for 20 minutes. Then flip face up and bake about 20 minutes more.
  4. While the squash is baking, cook quinoa on the stovetop according to package directions.
  5. Next, slice the onion and pear into thin slices. Caramelize the onion on the stovetop in avocado oil. 
  6. Then, add the pear slices and cinnamon to the same pan as the onion. Cook until slightly soft.
  7. While everything is cooking, shell the pistachios and remove the pomegranate seeds from the pomegranate. 
  8. Once everything else is prepared, mix up the dressing ingredients into a bowl.
  9. Remove the squash from the oven, and fill halves with quinoa. 
  10. Top with the caramelized onion, pear, pistachios, and pomegranate seeds.
  11. Drizzle with the maple tahini dressing, and sprinkle more salt and pepper to taste. 
  12. Enjoy!

Let me know if you tried this incredibly delicious meal in the comments below or over on Instagram @haven_quinlan. I love to see your adaptations of my recipes, so let me know if you changed something up!

February 27, 2022 Entrees, Recipe, Salads

Very Berry Salad

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If you’re looking for a super simple yet delicious salad, look no further! This one can be the star of the show or a tasty side salad. Whip this up in 10 minutes, tops. It’s sure to be a fan favorite at a dinner party or your new favorite prepped work lunch.

Ingredients (serves 4)

  • 4 c spinach (or spring mix or kale)
  • 1 c blueberries
  • 1 c strawberries
  • 2 avocados
  • 1 c chopped walnuts
  • 1 can chickpeas, drained and rinsed
  • 1 c goat cheese
  • Red wine vinegar, to taste
  • Extra virgin olive oil, to taste

Directions

  1. Rinse and dry all produce. 
  2. Slice the strawberries into quarters.
  3. Dice the avocados. 
  4. Combine all ingredients in a salad bowl.
  5. Toss in extra virgin olive oil and red wine vinegar. 
  6. Enjoy!

Did you like this Very Berry Salad? Let me know in the comments below or over on Instagram at @haven_quinlan. 

July 31, 2021 Entrees, Recipe, Salads

Grape & Kale Salad

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I went to Chicago on a work trip in 2019 and had the most amazing kale salad at an adorable little restaurant downtown. I’ve been on a mission to recreate that salad ever since, and I think I finally found the perfect combo of ingredients. Give it a try and let me know what you think!

Ingredients

Salad

Serving size: 4

  • 1 large bunch of kale
  • 1 c red grapes, halved
  • ½ c golden raisins
  • ½ c walnuts
  • Optional: goat cheese

Garlic Tahini Dressing

  • ½ c tahini
  • ⅓ c water
  • 1 tbs minced garlic
  • 1 tsp lemon juice 
  • Salt and pepper to taste

Directions

  1. Remove your kale from the stems (if you purchased it in a fresh bunch rather than a bag or box) and thoroughly wash. Let dry completely.
  2. While your kale is drying out, make your dressing. Combine all ingredients into a blender or food processor and combine until smooth and creamy. Add more water as needed until you reach your desired consistency. 
  3. Once your dressing is made, massage the dressing into your kale for 2-3 minutes. This will help break down the fibers of the kale to make it less bitter and easier to digest. It also helps evenly distribute your dressing. Win win!
  4. Top your massaged kale with halved grapes, walnuts, golden raisins and goat cheese. 
  5. Enjoy!

Let me know when you make this salad by commenting below or sending me a photo of your creation on Instagram @haven_quinlan!

April 4, 2021 Entrees, Recipe

Billy’s Sauteed Veggie, Chickpea, & Quinoa Medley

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This delicious, plant-based dish was created by my wonderful and talented fiance, Billy! Fun fact- he also enjoys getting creative in the kitchen and actually used to do most of the cooking in our relationship (I did the baking!). This yummy veggie medley makes a perfect side or main dish! You can add grilled chicken if you eat meat, or enjoy it alone. The protein from the chickpeas will keep you full and satisfied. 

Ingredients

Serves 3 – 4

  • 1 c dried multi-color quinoa
  • 1 tbs avocado oil
  • 1 white onion, diced
  • 1 tbs minced garlic 
  • ½ red bell pepper, chopped
  • ½ orange bell pepper, chopped 
  • 1 container of multi-colored cherry tomatoes, halved 
  • 1 can of chickpeas, drained and rinsed 
  • 2 heaping handfuls of fresh spinach 
  • Salt, pepper, dried oregano, and dried basil to taste
  • Your favorite zesty Italian dressing (look at the ingredients list and try to pick one with low or no sugar added!)
  • Optional: top with parmesan, vegan parmesan, and/or add grilled chicken

Directions

  1. Cook the quinoa according to the directions on the package. 
  2. While the quinoa is cooking, heat the avocado oil in a frying pan on medium heat. Add the minced garlic and onion and saute for 2 – 3 minutes. 
  3. In a separate bowl, toss the bell pepper, tomatoes, and chickpeas in roughly ¼ c italian dressing. 
  4. Next, add the seasoned vegetable mixture to the frying pan and cook for 5 – 7 minutes. Sprinkle salt, pepper, dried oregano and basil to taste.
  5. Lastly, add your fresh spinach and cook for another few minutes. If you like your spinach slightly wilty, 1 – 2 minutes will do. If you prefer it fully cooked, 3 – 5 minutes will work.
  6. Serve the vegetable mixture on top of a bed of quinoa and enjoy!


Let me know what you think when you make Billy’s recipe by leaving a comment below or on Instagram @havenspanyer! We’ve added this into our weekly rotation, and I have to say I am loving it!

February 27, 2021 Entrees, Recipe, Salads

Apple & Sweet Potato Salad

A salad perfect for any weather! I typically want a salad with grains and warm veggies (like this one!) in the colder months, but it’s also perfect for a warmer spring day when I need something a little more filling. 

Ingredients 
Salad
1 serving

  • 1 c kale
  • ½ honeycrisp apple 
  • ½ c roasted sweet potato 
  • ⅓ c tri-colored quinoa 
  • ⅛ c pecans
  • ⅛ c dried cranberries
  • 3 tbs avocado oil
  • Salt 
  • Pepper

Garlic Tahini Dressing
5-6 servings 

  • ½ c tahini 
  • ⅓ c cold water
  • 1 tbs honey
  • 1 tsp lemon juice
  • 1 tsp minced garlic 

Directions

  1. Wash, peel, and dice your sweet potatoes. I use 2-3 for a week’s worth of salad.
  2. Toss your diced sweet potatoes in avocado oil, salt, and pepper (to taste) and roast in the oven on 425 degrees for 30 min or until soft.
  3. While your sweet potato is cooking, bring 2 c of water to a boil. Add 1 c quinoa and simmer for 15 min. 
  4. Once your quinoa is on the stove, wash your kale and set it aside to dry.
  5. To make the garlic tahini salad dressing, combine all ingredients in a blender or food processor. 
  6. Massage the kale with the dressing for about two minutes. This helps break down the fibers of the kale to remove the bitter flavor as well as evenly distribute the dressing.
  7. Once your kale is massaged, dice your apple. 
  8. When the quinoa and sweet potatoes are done cooking, add them to your bowl of kale and top with the diced apples, pecans, and dried cranberries. 
  9. Enjoy! 

Let me know what you think of this Apple & Sweet Potato salad in the comments below or over on Instagram @havenspanyer!