Tag: #recipe

January 27, 2025 Breakfast, Recipe, Smoothies

Peanut Butter Latte Smoothie – French Squirrel Collab

For all the peanut butter lovers out there, for all the coffee lovers out there – this smoothie is for you!

I recently had the pleasure of interviewing the Founder and CEO of the healthier sweet snacks company, French Squirrel, on the Health by Haven Podcast. Sydney Karmes-Wainer is an absolute treasure and was so kind to chat with me for an hour about all things business and health.

Download & listen to her episode on Spotify, Apple Podcast, or your favorite listening platform to learn more about founding a CPG business, entrepreneurship, eating disorder recovery, candida recovery & more! Then, go grab some of her amazing products and blend up this smoothie!

Ingredients

Directions

  1. Blend all the ingredients except the French Toast Bisous until well combined.
  2. If you’re feeling fancy, drizzle some French Squirrel Beurre: crunchy date peanut butter in your favorite glass before pouring your smoothie into the glass.
  3. Pour your smoothie and top with a handful of French Squirrel French Toast Bisous for added crunch, flavor, and sweetness.
  4. Enjoy!

Pro tips!

  1. If you want more coffee flavor put more coffee and less almond milk or use espresso instead of regular coffee!
  2. If you like things on the sweeter side, add more dates and/or bananas.
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, Recipe, Smoothies

Cinnamon Walnut Banana Bread Smoothie

After being on a berry smoothie kick for a while now, this morning I woke up craving a cozy smoothie flavor. Anyone else think spices and nuttiness makes your meal feel extra cozy?! If you love a cozy breakfast, but don’t want to eat something hot to start your summer morning, you have to try this smoothie!

Ingredients

  • 1 c unsweetened vanilla almond milk
  • 1 date
  • 1 frozen banana
  • 1 c frozen riced cauliflower
  • 1/2 tsp cinnamon
  • 1/4 c walnuts

Directions

  1. Blend it all up and enjoy!

Let me know what ya think of this smoothie in the comments below or 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. 

April 8, 2024 Breakfast, Recipe, Snacks

Almond Butter Blueberry Toast

If you’re looking for a super quick, filling snack, I’ve got ya covered. You probably have most of these ingredients on hand. The whole grains in the bread are a healthy carb source, the almond butter is full of natural fats and protein, keeping you satisfied. The blueberries are packed with antioxidants and pack a great burst of flavor and freshness, and the drizzle of natural honey is a little sweetness without all the processed sugar. I love this snack when I’m in a marathon training block and tend to be extra hungry!

Ingredients

  • whole grain bread (I like @daveskillerbread)
  • almond butter (look for a clean ingredient list)
  • blueberries
  • natural honey

Directions

  1. Toast the bread
  2. Lather it up with almond butter
  3. Top with blueberries
  4. Drizzle with honey
  5. Enjoy!!

Let me know your favorite toast toppings below or over on Instagram on @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!