Tag: lunch

June 2, 2024 Entrees, Pasta, Recipe

Creamy Onion Pasta

If you’re looking for a cozy plant-based pasta that’s filling and delicious, look no further. The chickpea pasta offers protein and the white wine sauce brings allll the flavor. 

Ingredients

  • 1 large yellow onion
  • EVOO, to taste
  • 1 box Banza rigatoni pasta
  • 3 tbsp garlic hummus 
  • 4 cloves roasted garlic, smashed
  • 1/2 c white wine
  • 2 c vegetable broth 
  • Coarse sea salt and cracked black pepper, to taste 
  • 1 tbsp nutritional yeast
  • Fresh Rosemary, to taste
  • 1 crown of broccolini 

Directions

  1. Preheat the oven to 425 degrees. 
  2. Chop and caramelize the onion. Set aside.
  3. Wash and chop the broccolini. Toss it in EVOO, salt, and pepper and roast on 425 for 15 – 20 minutes.
  4. While the broccolini is roasting, add the hummus, roasted garlic, white wine, veggie broth, salt, pepper, and nutritional yeast in a saucepan over medium heat. Stir to combine and let simmer.
  5. Once the sauce is well combined, add the pasta and bring to a boil. Cook until the pasta is tender.
  6. Remove from heat and place in serving bowls. Top with the caramelized onion, roasted broccolini, and fresh rosemary. Enjoy! 

This is one of my favorite cozy pasta recipes yet! I can’t wait for you to try it. When you do, be sure to comment below or message me on Instagram @healthbyhaven.

June 2, 2024 Breakfast, Entrees, Recipe

Kitchen Sink Brunch Bowl

This recipe was born from the need to empty out our fridge in Knox before our move to NYC. It turned out so delicious that I had to share! Even if you don’t have these exact ingredients, I hope it inspires you to create your own version of the kitchen sink bowl!

Ingredients (serves 2)

  • 1/2 c farro
  • 4 eggs, scrambled
  • 1 red bell pepper, sliced
  • 1/2 red onion, sliced
  • 4 carrots, coined
  • 1 c spinach, chopped
  • 1/2 c cherry tomatoes
  • Roasted garlic, to your hearts desire
  • Coarse sea salt and black pepper
  • Vegan or regular parmesan

Directions

  1. Cook the farro according to package directions.
  2. While the farro is cooking, wash and chop the bell pepper, red onion, and carrots. Toss in EVOO, salt, and pepper. Roast on 425 degrees for about 20 min.
  3. Next, chop the spinach and set aside.
  4. Scramble the eggs while the veggies and farro is cooking.
  5. With about 3 min left on the veggies, toss the tomatoes on the tray to blister.
  6. While the veggies are finishing, take the farro off the stovetop and put in serving bowls. Add salt, pepper, roasted garlic and parmesan to your preference.
  7. Add the scrambled eggs, roasted veggies, and chopped spinach to the farro.
  8. Mix well and enjoy!

Send me photos of your own version of the Kitchen Sink Brunch Bowl on Instagram @healthbyhaven! 

June 2, 2024 Entrees, Recipe

Lemon Pepper Quinoa Bowl

When the temps start to rise, I start to crave simple grains and veggie meals. That being said, if you don’t cook them right, veggies and grains can be boring and lacking flavor. Not! This! Meal! The lemon, pepper, and garlic flavors pack and punch and complement each other perfectly. It will no doubt leave you wanting more!

Ingredients

  • 1 c tri-colored quinoa
  • 1/4 c garlic hummus
  • 1/2 head of cauliflower 
  • 1/2 head of broccoli 
  • 1 zucchini 
  • 1 yellow squash 
  • Juice of 1/2 lemon
  • Extra virgin olive oil
  • Salt and pepper, to taste

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Wash and chop the veggies. Add them all to a mixing bowl and coat in EVOO. Then add salt and pepper and toss again. 
  3. Spread the seasoned veggies on a lined baking sheet and roast for 15-20 minutes, until a fork sticks through easily and the bottoms are a bit crispy.
  4. While the veggies are roasting, cook the quinoa according to package directions. 
  5. When the quinoa is cooked, remove from the stovetop and place in a serving bowl. Add lemon, salt, pepper and garlic hummus and mix well.
  6. Remove the veggies from the oven and add to the quinoa mixture. 
  7. Serve and enjoy!

I love it when you guys message me telling me you made an HxH meal! If you make this one, let me know in the comments below or over on Instagram @healthbyhaven. 

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!

April 14, 2024 Breakfast, Entrees, Recipe

Easter Salad

Happy Easter!! The colors of this salad are giving Easter, so it seemed like a fitting name! Plus, it is super easy to put together and serve with your Easter dinner.

Ingredients

  • Arugula (spring mix or spinach would both be great here too!)
  • Blueberries 
  • Blackberries
  • Beets
  • Picked onion
  • Avocado
  • Slivered almonds (or chopped walnuts!)
  • Balsamic vinegar & EVOO

Directions

  1. Over a bed of greens, add the quantity of toppings to your heart’s desire! The more the merrier in my opinion, just be sure to balance the picked flavor with the freshness from the blueberries and the healthy fats from the nuts and avocado. 
  2. Serve & enjoy!

What dishes do you love serving at holidays? Let me know in the comments below or on Instagram @healthbyhaven. I hope you add this salad to your rotation next holiday meal!

April 14, 2024 Entrees, Recipe, Salads

Copycat Tomato Head Salad

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For all my Knoxville friends – you know how incredibly delicious and nutritious food from The Tomato Head is. My favorite salad they make is the House Salad. I know!! House Salads are usually really boring – like sad, wilted lettuce with a few tomatoes. But not theirs!

Soooo to avoid spending all my money at Tomato Head, I had to take a stab at my own version of their House Salad. I think I nailed it, so I had to share! (PS you should still def support this local business. This recipe is for those in between days and out-of-towners!)

Ingredients

  • Romaine
  • Purple cabbage, shredded
  • Carrots, shredded
  • Cherry tomatoes
  • Red onion, diced
  • Mushrooms, thinly sliced
  • Black olives
  • Cucumber, diced
  • Green pepper, diced
  • Avocado, diced
  • Alfalfa sprouts
  • Top with: balsamic vinegar, EVOO, salt, black pepper, oregano, & lotsss of basil

Directions

  1. Wash & chop everything. 
  2. Add ingredient amounts to your preference! If you love olives, add more. If you hate mushrooms, leave them out.
  3. Toss in the toppings listed above and enjoy!

I love to make this salad as meal-prepped lunches, but it can also be an amazing starter salad or star of a dinner party! Let me know when you make it by commenting below or messaging me on Instagram @healthbyhaven. 

March 24, 2024 Entrees, Recipe

Stacked Veggie Wrap

I probably should have learned from the professionals (@ Chipotle) about how to properly roll a wrap before attempting this. The veggie mixture is just so dang flavorful I mayyy have overstuffed the tortilla a bit. Anyways – this wrap is a great way to use up the random veggies in your fridge and it’s an ultra flavor-packed lunch! I hope you love it as much as I do!

Ingredients

  • 1 tortilla 
  • 2 tbsp garlic hummus
  • 2 tbsp dijon mustard
  • 1/2 avocado, mashed
  • Large handful of spinach 
  • Pickled onions
  • Banana peppers
  • Diced cucumber 
  • Cherry tomatoes, halved 

Directions

  1. Spread garlic hummus on the tortilla.
  2. Mash the avocado and spread on top of the hummus.
  3. Chop all the veggies, including the spinach, and place in a mixing bowl. Drizzle with dijon mustard and toss well.
  4. Add the veggie mixture onto your tortilla and rollll it up, babbyyy.
  5. Enjoy!

Let me know if you make this delish wrap for your work lunches by commenting below or send me a photo of your creation on instagram @healthbyhaven. Did you change it up? I wanna know!! I love seeing your HxH creations!

March 24, 2024 Entrees, Pasta, Recipe

Orzo Veggie Pasta

A creamy, delicious, decadent pasta that sneaks in a ton of veggies! What more could you ask for? I love making this when I’m feeling ~ fancy ~ but I still want a filling meal with protein and veggies.

Ingredients

  • 1 c orzo chickpea pasta 
  • 2 c veggie broth 
  • 1 bundle of asparagus, chopped 
  • 2 large zucchini, grated 
  • Garlic-infused extra virgin olive oil (or regular extra virgin olive oil if you don’t have time to pre-make the garlic infused kind)
  • 1 c cherry tomatoes 
  • Salt, black pepper and minced garlic, to taste
  • Optional: vegan parmesan, goat cheese or your favorite cheese
  • Optional: caramelized onion 
  • Toppings: coarse sea salt  and arugula sprouts 

Directions

  1. Preheat your oven to 425 degrees fahrenheit. 
  2. In a deep frying pan, cook the orzo in vegetable broth instead of water for added flavor.
  3. While the orzo is cooking, wash and chop the asparagus. Toss in garlic-infused extra virgin olive oil, salt and pepper and spread on a baking sheet lined with parchment paper. Roast for 15-20 min or until crispy.
  4. Next, grate two large zucchinis. I like using my food processor to speed things up, but if you don’t have one you can use a box grater. 
  5. Once the orzo has absorbed most of the vegetable broth, creating a fluffy, noodle consistency, add the grated zucchini to the saucepan and mix well.
  6. Season with salt, pepper and minced garlic to taste, stir well.
  7. Just before removing from the stovetop, toss in the roasted asparagus and cherry tomatoes and give the mixture one more stir.
  8. Remove from heat and place in serving bowls. 
  9. Optional – add in your favorite cheese. Billy loves goat cheese in this meal and I love it with vegan parmesan.
  10. Optional – add in caramelized onion. Full disclosure, I would put this in any dish (kind of like garlic), so if you’re an onion enthusiast like me definitely add it in.
  11. Top with arugula sprouts and coarse sea salt. Enjoy!  

Pro tip! Elevate this meal (and, let’s be honest, any meal) with garlic-infused extra virgin olive oil. It’s superrrr easy to make AND you’ll have fresh roasted garlic on hand for recipes too! A win-win if I’ve ever heard one. Just be sure to prep this ahead of time – it takes a few hours. I like to always have roasted garlic and garlic-infused extra virgin olive oil on hand to add a punch of flavor to my meals. 

Here’s how to make Roasted Garlic and Garlic-Infused Extra Virgin Olive Oil! You can thank me later.

March 14, 2024 Entrees, Recipe, Salads

Blueberry & Pickled Onion Greens & Grains Salad

I love making this showstopper salad for a potluck, family dinner or as meal prepped lunches! Be sure to prep your quinoa and pickled onion ahead of time if you’re trying to toss in a bowl for a quick lunch. The flavor combo is so good, and the greens and grains together help keep you satisfied until your next meal.

Ingredients (makes 1 serving)

  • 1 c spinach
  • 1/2 c cooked tri-colored quinoa 
  • 1/4 c pickled onion
  • 1/4 c blueberries
  • 1/2 avocado, diced
  • Your favorite balsamic vinaigrette or balsamic vinegar and olive oil

Directions

  1. Cook quinoa according to package directions.
  2. While the quinoa is cooking, prep the remainder of your salad. Combine spinach, pickled onion, blueberries and avocado and toss well in dressing.
  3. Add in the quinoa and toss again. Enjoy! 

Pro tip – pickled onions are super easy to make – you just have to prep them in advance and store them in an airtight jar in the fridge. Check out my recipe here!

Follow @healthbyhaven on Instagram for more recipes like this! 

March 14, 2024 Entrees, Recipe

Stacked Veggie Sandwich

I’ve been making this Stacked Veggie Sandwich for my lunches all week and woowwwww is it a flavor explosion! Who said eating veggies is bland and boring? The mustard and hummus pack a punch and are balanced out nicely with the creaminess of the avocado, tanginess of the pickled onion and freshness of the cucumber and carrot. 

Ingredients

  • 2 slices of whole wheat bread (I like Dave’s Killer Bread)
  • 2 tbs garlic hummus
  • 2 tbsp dijon mustard
  • 1/2 avocado, mashed
  • Large handful of spinach 
  • Pickled onions, to taste
  • 1/4 shaved cucumber 
  • 1 shaved carrot

Directions

  1. Spread garlic hummus on one slice of bread and dijon mustard on the other.
  2. Mash the avocado on one slice of bread.
  3. Layer spinach on the slice with avocado (you’ll only stack your sandwich on one side. Yeah – don’t make that rookie mistake).
  4. Next, add pickled onion.
  5. Use a vegetable peeler to shave some cucumber and carrot and add to your sandwich. 
  6. Top with your second slice of bread and enjoy!

Let me know if you make this delish sandwich for your work lunches by commenting below or send me a photo of your creation on instagram @healthbyhaven. Did you change it up? I wanna know!! I love seeing your HxH creations!