Tag: #recipe

March 12, 2023 Breakfast, Entrees, Recipe

Farro Brunch Bowl

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If you know me at all you know I loveeeee breakfast food. Breakfast for dinner? Sign me up! In all the cold and dreary weather we’ve been having in Knoxville lately, my body has been craving warming, filling foods. I knew I had to make some sort of veggie-grain-breakfast bowl and this Farro Brunch Bowl is pretty fantastic, if I do say so myself! But don’t just take my word for it – whip it up and try it for yourself! 

Ingredients
Serves 2

  • 1 c cooked farro 
  • 1/4 white onion, diced
  • 1/2 bundle of asparagus
  • 1/2 c cherry tomatoes
  • 1 large handful of spinach 
  • 2 eggs
  • 1 avocado
  • 1/4 c vegan parmesan (or sub regular cheese if dairy is your friend!)
  • Coarse sea salt, black pepper, garlic powder, dried dill and dried parsley, to taste 
  • 1 – 2 tbs extra virgin olive oil

Directions

  1. Cook the farro according to package directions.
  2. While the farro is cooking, sautee the diced onion on low heat in the extra virgin olive oil for 3 – 5 min. I used some homemade garlic infused olive oil here and it was sooo tasty!
  3. Next, add the chopped asparagus and cook until slightly soft. 
  4. While the asparagus and onion are cooking, fry two eggs in extra virgin olive oil. 
  5. Take the farro off the stovetop and mix in the vegan parmesan and spices, to taste. 
  6. Add the tomatoes and spinach to the onion and asparagus when the eggs are about to come off and just cook until they are just a bit wilty (1 – 2 minutes). 
  7. Add all the veggies into a bowl with the farro and top with the fried eggs and diced avocado.
  8. Enjoy!

I hope you enjoyed this super easy Farro Brunch Bowl! It’s delicious and filling any time of the day. Make sure to let me know when you make it by commenting below or tagging me in your recipe photos on Instagram @haven_quinlan! 

February 24, 2023 Entrees, Recipe, Salads

Winter Squash Salad

Winter. Squashes. On. Repeat. I seriously can’t get enough of them! This particular recipe actually came from a 24-hour flight delay. I didn’t plan for lunch that day because, well, I thought I was going to be on a plane. So rather than grabbing take-out or eating cereal for lunch, I stared into the depths of the fridge and luckily found these ingredients. 

It’s one of those, dump-anything-you-have-left-into-a-bowl recipe success stories, so I am sharing this win with you! The warmth from the acorn squash, and the brightness of the honey crisp apple mixed with the tangy blue cheese is just fabulous! I promise you’ll love this one!

Ingredients
Serves 4
For the salad

  • 4 c arugula
  • 1 acorn squash, roasted
  • 2 honey crisp apples, diced 
  • 1 c blue cheese, crumbled 
  • 1 – 2 tbs avocado oil
  • Salt and pepper, to taste

For the dijon mustard dressing

  • 1/3 c extra virgin olive oil
  • 2 tbs dijon mustard
  • 2 tbs white wine vinegar 
  • 1 tsp maple syrup 
  • Salt and pepper, to taste

Directions

  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. While the oven preheats, wash and half the acorn squash.
  3. Scoop out the seeds and drizzle avocado oil on the squash. Sprinkle with salt and pepper and lay face down on a baking sheet.
  4. Cook the squash face down for 15 min, and then flip it face up and cook for another 10 – 15 min, or until soft enough to easily poke a fork through. 
  5. While the squash is cooking, wash and dice the honey crisp apples into small, bite-sized chunks. 
  6. Wash and dry the arugula and place in a large salad bowl.
  7. Next, combine all dressing ingredients in a small bowl and whisk until combined in a creamy consistency.
  8. Remove the acorn squash from the oven and allow it to cool slightly. 
  9. While the squash is cooling, toss the apple and blue cheese with the arugula in the salad bowl.
  10. Next, scoop the squash out of the peel and slice into bite sized chunks. Add to the salad bowl.
  11. Drizzle dressing on top and toss all ingredients well.
  12. Serve and enjoy! 

Pro tip – if you’re meal prepping this salad, I like to store the squash in individual glass containers for easy re-heating. It’s yummiest with warm squash, but if you don’t have access to a microwave, it can be eaten cold. When you make this recipe, be sure to let me know in the comments below or over on Instagram @haven_quinlan!

February 22, 2023 Breakfast, Recipe, Snacks

Classic Avocado Toast

I love love love avocado toast. I like it with berries, eggs, or salsa (see some of my favorite recipes below), but sometimes you just can’t beat the classic avocado toast. It will take you less than 5 minutes to throw this yummy meal together. Enjoy! 

Ingredients

  • 2 slices of bread. I love the 21 Whole Grains and Seeds bread from Dave’s Killer Bread
  • 1 avocado, mashed
  • Salt and pepper, to taste

Directions

  1. Toast 2 slices of your favorite bread.
  2. While your bread is toasting, mash 1 ripe avocado in a bowl. 
  3. Remove toast from the toaster and spread the mashed avocado over both slices. 
  4. Top with salt and pepper, to taste.
  5. Enjoy! 

Do you love avocado toast as much as I do? Let me know if you try this classic combo! Check out some of my other favorite avocado toast recipes below! 

Let me know what you think of my Classic Avocado Toast in the comments below or message me on Instagram @haven_quinlan.

February 22, 2023 Breakfast, Recipe, Smoothies

Energizing Pink Smoothie

After feeling super sluggish from recent work travel while also increasing my running mileage, I was in search of a caffeine-free energy boost. Enter maca root powder. Maca is an adaptogenic superfood with tons of health benefits, including boosting your mood and energy. 

By adding maca root powder, this Energizing Pink Smoothie is both delicious and great for boosting giving you that extra oomph when you need it. I also added hemp seeds to this recipe to provide another protein boost – great for rebuilding muscle tissues and increasing satiety. 

Give this smoothie a go for breakfast when you know you have a long day ahead!

Ingredients

  • 1 c homemade almond milk
  • 1/2 c frozen dark sweet cherries
  • 1/4 c frozen strawberries
  • 1/3 c frozen riced cauliflower 
  • 1/2 frozen banana
  • 1 tbs natural almond butter
  • 1 aloe and Irish sea moss Blender Bomb
  • 1 tbs raw maca root powder
  • 1 tbs hemp seeds
  • 1 tsp cinnamon

Directions

  1. Add all ingredients into a high powered blender.
  2. Mix with the tamper – this one is thick!
  3. Serve up in your favorite glass and enjoy with a spoon. It’s like soft serve ice cream!

I hope you enjoy this Energizing Pink Smoothie! You know I love a smoothie that tastes decadent AND is packed with all the good stuff. Let me know when you make it by commenting below or tagging me in your smoothie photo on Instagram @haven_quinlan.

February 20, 2023 Breakfast, Entrees, Recipe

Veggie Breakfast Tacos

I adore breakfast food. It’s my favorite meal of the day, and, if we’re being honest, I could eat breakfast food for every meal. When you’re looking for a savory breakfast or if you’re feeling crazy and want breakfast for dinner, try these Veggie Breakfast Tacos. You can make them in under 10 minutes and they are absolutely delicious! 

Ingredients 

  • 2 taco sized tortillas
  • 2 eggs
  • Handful of spinach
  • 1/4 bell pepper, diced
  • 1/4 yellow onion, diced
  • Small handful of cherry tomatoes, halved
  • 1/2 avocado
  • 1 tbs salsa 
  • Optional: shredded vegan parmesan (or sub regular if dairy is your friend!)

Directions 

  1. Sautee the pepper and onion in a tbs of extra virgin olive oil on medium-low heat. When the pepper and onion start to soften, add the tomatoes and spinach and cook for just one more minute.
  2. While the veggies are cooking, scramble the eggs.
  3. On a third burner, toast the tortillas. If using vegan cheese, melt it on the tortillas.
  4. Take everything off heat. Add the scrambled eggs on the taco tortillas. Next add the sauteed veggies. Finally, top your veggie tacos with diced avocado and salsa. 
  5. Enjoy!

I hope you enjoyed these Veggie Breakfast Tacos! Let me know your favorite add-in or if you changed up any of the ingredients in the comments below or message me on Instagram @haven_quinlan. 

February 11, 2023 Entrees, Recipe, Salads

Tastiest Taco Salad

Who doesn’t love tacos, am I right?!!! But sometimes I am in the mood for something lighter with a little more redeeming health value than tortillas. That’s where this amazing Taco Salad comes in! Billy and I make this for dinner almost weekly. It’s sooo easy and is also great to meal prep for lunches all week!

Ingredients

Serving size: 4

  • ½ cup of brown rice, uncooked
  • 1 can of black beans
  • ½ bag of frozen corn
  • 1 bag of romaine
  • 1 orange bell pepper
  • 1 red bell pepper
  • 1 yellow onion, sliced
  • ½ large head of cauliflower, chopped
  • 1 container of cherry tomatoes, halved 
  • 2 avocados, chopped
  • Vegan sour cream to taste
  • Cilantro to taste
  • 2 tbs avocado oil 
  • Spices to taste: salt, black pepper, garlic powder, cayenne, turmeric, paprika, and cumin

Directions

  1. Cook the brown rice according to the package.
  2. While the rice is cooking, drain and rise the black beans and heat on the stovetop.
  3. Next, warm the frozen corn on the stovetop.
  4. Wash and slice the bell peppers, 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. 
  5. While the veggies are baking, wash and chop the romaine, and set it in a bowl to the side.
  6. Wash and half the cherry tomatoes, mix in with the romaine. 
  7. When the veggies, brown rice, black beans, and corn are done cooking, combine them with the romaine and tomatoes. 
  8. Top with sliced avocado, vegan sour cream, and cilantro. Toss your salad and enjoy!

What did you think of the Tastiest Taco Salad? Let me know on Instagram @haven_quinlan or in the comment section below!

February 11, 2023 Breakfast, Recipe, Smoothies

Nourishing Green Smoothie

Last weekend my body was CRAVING the most nourishing, filling, creamiest green smoothie imaginable. I can’t explain it, I just knew I had to create it for my breakfast to ease my post-run hunger. I added the ingredients below and not to toot my own horn, but I think I nailed it on the first shot! Seriously it was everything I wanted and more. I even made it again the next day because I just couldn’t get enough!

I knew I had to publish this recipe for you ASAP. Whether you make this post-morning workout or as a quick yummy lunch, I hope you enjoy this creamy smoothie as much as I did!

Ingredients

  • 1 c homemade almond milk
  • 2 c spinach (seriously, pack it in!)
  • 1 frozen banana
  • 1 c frozen riced cauliflower 
  • 1 tsp cinnamon 
  • 2 large tbs natural almond butter (I think peanut butter would also be incredible in this recipe!) 
  • 1 aloe & Irish sea moss Blender Bomb

Directions

  1. Add all ingredients to a high powered blender.
  2. Blend until smooth. 
  3. Pour into your fave glass and enjoy!

Did you switch up this recipe at all? Add your own flare? Let me know! I love to see your HxH creations. Comment below or tag me in your smoothie photos on Instagram @haven_quinlan.

February 11, 2023 Beverages, Recipe

Sparkling Blood Orange Mocktail

When I’m deep in a training cycle for a distance race, I tend to cut back on drinking alcoholic beverages. Don’t get me wrong, I still enjoy a hazy IPA or a nice glass of red wine every once in a while (balance, right?!), but I generally feel better removing alcohol and added sugar from my diet as much as possible. Still sometimes I want to feel fancy and have a fun drink in the evening. Enter the Sparkling Blood Orange Mocktail. This 2 ingredient recipe can be stirred up in about 30 seconds. I find it tastes best out of your fanciest wine glass. I hope you enjoy!

Ingredients

Serves 2

  • 1 can of lemon Spindrift (or sub sparkling water and 2 tbs fresh lemon juice)
  • 1 blood orange (half for the juice, half for garnish)

Directions

  1. Pour 1/2 can of lemon spindrift into your fanciest wine glass. If you don’t have spindrift or want an easy alternative, just use regular sparkling water with 1 tbs fresh lemon juice!
  2. Squeeze juice from 1/4 of a blood orange into your beverage & stir to combine.
  3. Slice another 1/4 of the blood orange and add the slices as garnish.
  4. Enjoy!

This mocktail brings all the fun of a cocktail without the sugar or alcohol hangover. Next time you’re feeling fancy but you still want to feel fresh in the morning, try this out! Let me know your favorite mocktail recipes in the comments below or message me on Instagram @haven_quinlan! 

February 11, 2023 Entrees, Recipe

Winter Squash Medley

Just as I’ve been loving winter squashes in my lunch salads, I have also been enjoying them as a dinner side or main. The combination of the squashes that warm you from the inside on a dreary day mixed with the melty goat cheese and refreshing pops of the pomegranate seeds make this dish a winter favorite in the Quinlan household. Serve it over Farro (great source of protein) and arugula (yay greens!) to take it up a notch. 

Ingredients

Serves 2

  • 1 butternut squash, cubed
  • 1 acorn squash, halved
  • 1/4 – 1/2 c goat cheese, depending on your preference
  • 1/4 c pomegranate seeds
  • 1/2 cooked Farro
  • Drizzle of pure maple syrup  
  • Optional – make this dish a salad by serving over a bed of arugula

Directions

  1. Preheat the oven to 425 degrees Fahrenheit and line one of your baking sheets with parchment paper.
  2. While the oven preheats, quarter the pomegranate and place it in a bowl to soak. This will make it easier to release the seeds from the rind. 
  1. Next, wash and half the acorn squash. Scoop out the seeds and drizzle avocado oil on the acorn squash. Sprinkle with salt and pepper and lay face down on the lined baking sheet. Cook the acorn squash face down for 15 min, and then flip it face up and cook for another 10 – 15 min, or until soft enough to easily poke a fork through. 
  2. Wash, peel, de-seed, and chop the butternut squash into cubes. Toss the butternut squash cubes in extra virgin olive oil, salt, and pepper and lay out flat on an unlined baking sheet. Cook for 15 – 20 min in the oven, or until soft enough to easily poke a fork through.
  3. Next, cook the Farro according to the package instructions.
  4. After the pomegranate has soaked, remove the seeds from the rind.
  5. Add the cooked Farro, butternut squash cubes and acorn squash (scooped out from the peel) to a bowl.
  6. Top with goat cheese and pomegranate seeds.
  7. Enjoy!

The best news about this dish? You can’t mess it up! When we made it this week I had some carrots to use up, so I threw them in instead of the butternut squash. Add what you have, leave what you don’t.

Let me know if you love this Winter Squash Medley as much as Billy and I do in the comments below. If you try it out, I would love for you to share a photo on Instagram and tag me @haven_quinlan. I love seeing your renditions of HxH recipes!

February 6, 2023 Entrees, Recipe

Amazing Mediterranean Bowl

This Amazing Mediterranean Bowl was inspired by a dinner I made with my friend Hannah while visiting Columbia one weekend. I’ve made a few tweaks, but every time I make this bowl I think of her. 🙂 I’ve been having it for my lunches this week, so I had to share. It’s super easy to make and soo yummy!

Ingredients

Serves 2

  • 2 c arugula
  • 1 c tri-colored quinoa 
  • 1/2 c crumbled feta (or sub vegan feta)
  • 6 – 8 frozen falafels (You can find these in the freezer section of the grocery store. Just try to find a clean version. Remember the fewer ingredients the better!)
  • 1/3 cucumber, diced
  • 1/2 c cherry tomatoes
  • 1/4 c black olives
  • 1/4 c Kalamata olives
  • 2 tbs garlic hummus 
  • 2 tbs vegan Greek yogurt
  • Sea salt, pepper, dried dill, to taste 

Directions

  1. Heat up your falafel in the oven according to the package.
  2. Cook quinoa according to the package.
  3. Add quinoa and arugula to a large salad bowl.
  4. Top with all other ingredients.
  5. Add salt, pepper, dill and a dollop of vegan Greek yogurt and garlic hummus.
  6. Mix it realll goood and enjoy!

I hope this recipe brought some inspiration to spice up your working lunch or weeknight dinner! Send me a photo of your Mediterranean Bowl on Instagram @haven_quinlan or comment your favorite additions below!