Tag: #recipe

January 3, 2021 Entrees, Recipe, Salads

Blackberry & Butternut Squash Salad

Happy New Year! I whipped up this delish blackberry and butternut squash salad to kick off 2021. The creamy, savory flavors of the squash mixed with the tart punch from the blackberries are to die for! Let me know what you think when you make this salad! I love seeing your adaptations to my recipes. 

Ingredients 

*Quantities are approximate and can be changed to fit your preference!

  • 2 c spinach
  • ½ c roasted butternut squash
  • ⅓ c blackberries
  • ⅛ c walnuts
  • ⅛ c goat cheese (optional)
  • Sprinkle of dried cranberries to top (optional)

Directions

  1. Peel, cube, and roast the butternut squash on 425 degrees for roughly 20 minutes, or until the outside is browning and you can stick the squash with a fork.
  2. While the squash cools, rinse spinach and place in your bowl.
  3. Add in the squash, blackberries, walnuts, goat cheese, and dried cranberries. 
  4. Top with your favorite vinaigrette (try to avoid added sugars!) or squeeze some lemon juice and olive oil for dressing.
  5. Enjoy!
December 4, 2020 Breakfast, Overnight Oats, Recipe

Pumpkin Spice Overnight Oats

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Anyone else feeling the chaos of the holiday season beginning earlier than normal this year? While the holidays are my favorite time of year, it can definitely be a busy, overwhelming season. With busyness often comes less time to prepare nutritious meals. Cue these delicious Pumpkin Spice Overnight Oats! Combine these ingredients in less than five minutes the night before, stick them in the fridge, and grab and go in the morning! 

Ingredients 
Dry Ingredients 

  • ½ c rolled oats
  • 1 tbs milled flax seeds
  • 1 tbs chia seeds
  • 1 tsp cinnamon
  • ¼ tsp pumpkin pie spice

Wet Ingredients 

  • ½ c unsweetened vanilla almond milk (or your favorite plant-based milk)
  • ¼ c pumpkin puree
  • 1 tbs almond butter
  • 1 tbs pure maple syrup

Directions

  1. Mix all dry ingredients together in a tupperware. 
  2. Add wet ingredients to the dry ingredients and mix until well incorporated. 
  3. Put in the fridge overnight and enjoy a convenient, healthy meal tomorrow!

Let me know what you think of this recipe in the comments below or over on Instagram @havenspanyer!

November 21, 2020 Entrees, Recipe, Salads

Apple Cranberry Salad

Happy Thanksgiving! Apples are one of my favorite fruits, so when fall rolls around I’m extra excited to try all the apple recipes. This delicious Apple Cranberry Salad would be the perfect addition to your Thanksgiving spread! I hope you enjoy it as much as I do!

Ingredients
Serves 4
Salad

  • 4 c spinach 
  • 2 green apples, cubed
  • 1 cucumber, cubed
  • 2 avocados, sliced
  • ½ c dried cranberries 
  • ½ c halved pecans
  • ½ c goat cheese (optional)

Salad Dressing

  • ¼ c red wine vinegar 
  • ½ c extra virgin olive oil
  • 1 tbs honey 
  • Salt & pepper to taste

Directions

  1. Wash the spinach and place it in a large mixing bowl.
  2. Slice the green apple, cucumber, and avocado into small cubes. Place in the mixing bowl with the spinach. Mix well and set the salad bowl aside.
  3. Mix all salad dressing ingredients together in a small bowl. Whisk until well combined. 
  4. Drizzle the salad dressing over your salad and mix to combine. 
  5. Top the salad with your desired amount of cranberries, pecans, and goat cheese. 
  6. Enjoy!

Did you make my Apple Cranberry Salad? I want to know! Send me photos, comment below, or message me on Instagram @havenspanyer to let me know what you think! 

September 21, 2020 Breakfast, Recipe, Smoothies

Chocolate Cherry Smoothie Bowl

I cannot get enough of this smoothie bowl! It’s packed with nutrients from the fruits, veggies, nuts, and seeds, but it tastes like a big ole bowl of chocolate ice cream! Make this any meal of the day or any time you’re having a chocolate craving! 

Ingredients

Base

  • ½ c frozen cherries
  • ½ frozen banana
  • ⅓ c frozen riced cauliflower 
  • ½ frozen zucchini 
  • ½ c unsweetened almond milk (or your favorite nut milk!)
  • 2 tbs cacao powder
  • ½ coffee, almond butter, and cacao blender bomb (I used half in the base and crumbled half on top!)
  • 1 tbs cashew butter

Toppings

Directions

  1. Add all the base ingredients to a high-powered blender and blend until well combined. You may have to stir a few times, rather than adding more liquid, to keep the smoothie bowl consistency thick!
  2. Pour the base into a bowl and top with your favorite toppings. I listed what I used above!
  3. Enjoy!!

Let me know what you think of this Chocolate Cherry Smoothie Bowl in the comments below or on Instagram @havenspanyer! 

August 20, 2020 Recipe, Snacks

Chocolate Chip Oatmeal Energy Bites

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This recipe went through manyyy iterations, but I finally got it right! When the chocolate cravings strike or you need a mid-afternoon energy boost, this is the perfect snack! Make them in under five minutes and store in the fridge for up to a week. Let me know if you make them in the comments below or by tagging me in your photos on Instagram @havenspanyer.

Makes 10 – 14 bites, depending on the size 

Ingredients

Dry

  • ¾ c rolled oats
  • ¼ c oat flour 
  • 2 tbs milled flax seeds
  • 1 tbs chia seeds

Wet

  • ¼ c almond butter
  • 2 tbs pure maple syrup
  • 1 tbs coconut oil
  • 1 tbs water 

Mix-in 

  • ⅓ c mini chocolate chips

Directions

  1. Add all of the dry ingredients into the food processor and pulse.
  2. Add the wet ingredients into the dry and pulse to combine. Slowly add more water if needed, until dough forms together. 
  3. Mix in the mini chocolate chips by hand. 
  4. Roll the dough into bite sized balls and refrigerate for at least 3 hours before eating. Enjoy!
August 16, 2020 Recipe, Salads

Watermelon Salad

This SUPER simple salad is perfect for a summer snack or side. Give it a try and let me know what you think in the comments below or on Instagram @havenspanyer.

Ingredients

  • 1 c watermelon, cubed
  • Roughly ¼ c feta
  • Roughly 8 fresh basil leaves 
  • Optional: balsamic reduction 

Directions

  1. Chop the watermelon into cubes.
  2. Slice the basil into thin ribbons. 
  3. Mix watermelon and basil together. Crumble the feta on top. 
  4. Optional: drizzle balsamic reduction on top of your watermelon salad.
  5. To make balsamic reduction, add roughly ½ c balsamic vinegar to a saucepan. Bring it to a boil, then reduce to simmer. Simmer until it turns from a thin liquid to a thicker consistency. It will reduce in volume by about half. Be careful not to heat too long, or it will solidify. Stir occasionally to prevent the bottom from sticking or burning. 
August 8, 2020 Breakfast, Recipe, Smoothies

Chocolate Cherry Smoothie

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Cherry flavored candy was always my favorite flavor growing up. Now I’ve become way more of a chocolate person than a candy person and prefer the actual cherry fruit to the artificial flavor. This smoothie is a perfect combo of two of my favorite flavors- chocolate and cherry. Give it a try and let me know what you think in the comments below or on Instagram @haven_quinlan!

Ingredients

  • ¾ c frozen sweet cherries 
  • ½ frozen banana
  • ⅓ c frozen riced cauliflower 
  • 1 c homemade cashew milk (check out my recipe HERE!)
  • 1 original Blender Bomb
  • 1 large handful of spinach 
  • 1 tbs cashew butter
  • 2 tbs cacao powder 
  • Sprinkle of milled flax seeds & chia seeds

Directions

  1. Blend all ingredients well, and add more cashew milk until you reach your desired consistency. 
  2. Top with cacao nibs and cherries and enjoy! 
August 8, 2020 Breakfast, Recipe, Smoothies

Mango Smoothie

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If you’re craving something tropical and packed full of flavor, this smoothie is for you! The mango tastes so summery, and you can’t even taste all the nutrient dense greens packed into this tasty drink. Pro tip- it’s a great way to pack in the veggies for picky children, friends, or significant others! 

Ingredients

  • ¾ c frozen mango chunks 
  • ½ frozen banana
  • 1 c unsweetened macadamia nut milk (or your favorite nut milk)
  • 1/2 c frozen riced cauliflower 
  • 1 original Blender Bomb
  • Large handful of spinach
  • Sprinkle of frozen broccoli sprouts
  • Sprinkle of milled flax seeds & chia seeds 

Directions

  1. Blend all ingredients and add more nut milk until you reach your desired consistency. 
  2. Top with granola and/or mango chunks and enjoy! 

Let me know if you try this smoothie by commenting below or tagging me in your photos on Instagram @haven_quinlan! 

August 1, 2020 Beverages, Recipe, Staples

Homemade Cashew Milk

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I use nut milk every single day. Whether it’s in my smoothie, coffee, matcha latte, or cooking it’s a staple item in my fridge. This is a super easy recipe to blend up if you have a high-power blender. I prefer this to store bought nut milk, as it’s extra creamy and doesn’t contain any additives. Let me know if you make it by replying in the comments or tagging me on Instagram @havenspanyer!

Ingredients

  • 2c raw cashews
  • 4c water

Directions

  1. Soak the cashews in water for 5 – 8 hours.
  2. Drain and rinse the cashews.
  3. In a high-power blender, combine the cashews and water. Blend for 5 minutes. 
  4. Optional: add the following for additional flavor:
    1. 1/2tbs vanilla extract 
    2. 1-2tbs of a natural sweetener, such as honey, agave, or pure maple syrup
    3. Sprinkle of cinnamon 
    4. Add more water if you prefer a thinner consistency 
  5. Store in an airtight container in the refrigerator. Use within one week.
July 26, 2020 Beverages, Recipe

Pack in the Greens Juice

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This is a superrrr simple green juice recipe if you have a juicer. There are tons of similar green juice recipes, so don’t think for one minute I’m the only health coach to dream this up. I thought it was important to include on my website, even if it’s similar to other healthy green juice recipes out there, because I want to make sure my community has access to this healthy drink! Enjoy!

Makes about 20 oz, depending on the size of your fruits & veggies. 

Ingredients

  • 1 stalk of celery (not to be confused with 1 rib, which are the individual pieces that make up the stalk.)
  • 1 cucumber
  • 1 lemon
  • Optional: ½ – 1 green apple to taste OR ½ – 1 green pear to taste OR 1 kiwi
  • Optional: ½ – 1 in chunk of ginger root 

Directions

  1. Clean all of your produce. 
  2. Chop the knobby end (a technical term) off the celery stock.
  3. Cut the ends off the cucumber and peel the outside so it looks like it has stripes. This is important for the longevity of your juicer blades. 
  4. Cut the lemon into quarters or eights and remove the peel. Again, avoid juicing the peel for the longevity of your juicer. 
  5. If you’re including apple, pear, kiwi, or ginger root, clean and chop what you’re including. Avoid juicing the apple or pear core (juice it in quarters at the largest). If you juice ginger root frequently, it’s easier on your blender if you use a peeler to remove the rough peel. 
  6. Add into your juicer in the following order: cucumber, lemon, optional additions, celery. Pro Tip: add the smallest items (ex. Lemon, herbs, ginger) in the middle of the other items to help move them through the juicer. When using celery, always juice it last, as the fibers tend to clog up the blades and strainer.
  7. Best served after refrigerated or over ice! 
Did you make this hydrating, nutrient-packed juice? Tag me in your photos on Instagram @havenspanyer.