Tag: #recipe

July 15, 2022 Breakfast, Recipe, Smoothies

Creamy Chocolate Smoothie

Okay this one is a gameeee changerrrrr! If you crave chocolate like crazy, you HAVE TO make this smoothie! So so yummy! Blend it up for an easy breakfast or lunch or substitute your late night chocolate ice cream for this healthier version!

Ingredients

  • 1 c unsweetened vanilla almond milk
  • 1 frozen banana
  • ½ steamed and frozen sweet potato
  • ⅓ c frozen riced cauliflower
  • Sprinkle of milled flax seeds and chia seeds
  • 1 tbs almond butter
  • 2 – 3 tbs cacao powder

Directions

  1. Blend all ingredients together in a high powered blender.
  2. Pour into your cup and enjoy!

Did you make this delish Creamy Chocolate Smoothie? I want to know!! Comment below or send me a picture of your smoothie on Instagram @haven_quinlan! 

July 15, 2022 Breakfast, Recipe, Smoothies

Cherry Strawberry Dream Smoothie

Truth be told, this smoothie came to be because I had the ends of bags of frozen strawberries and frozen cherries to use up. For real! But it’s SO delish that I had to share. Whip it up in a few minutes – you won’t be sorry! 

Ingredients

  • 1 c unsweetened coconut milk (the kind from a carton, not a can)
  • ⅓ c frozen strawberries
  • ⅓ c frozen sweet dark cherries
  • ⅓ c frozen riced cauliflower
  • ⅓ frozen banana
  • 1 heaping handful of spinach 
  • 1 tbs almond butter
  • 1 date, chopped
  • Spoonful of milled flax seeds and chia seeds

Directions

  1. Add all ingredients to your blender and blend on high.
  2. Pour into your cutest cup and enjoy!

What did you think of this Cherry Strawberry Dream Smoothie? Let me know by commenting below or sending me a message 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!

July 6, 2022 Beverages, Recipe

Cacao Matcha Latte

Looking for a morning coffee swap, a refreshing drink on a hot day, a creamy sweet pick-me-up? This latte is for you! Matcha and cacao both have incredible health benefits – alertness and focus without the crash, improved sleep, tons of antioxidants- the list goes on. Blend this up today. It’s bound to be your new favorite drink!

Ingredients

  • 1 c unsweetened coconut milk (the kind from the carton, not the can)
  • 1 tbs cacao powder
  • 1 tsp matcha powder (I love Matchaful!)
  • ½ tsp agave nectar for sweetness 

Directions

  1. Blend all ingredients in the blender.
  2. Pour over a tall glass of ice.
  3. Enjoy!

Let me know what you think about this tasty, healthy latte in the comments below or on Instagram @haven_quinlan! 

July 6, 2022 Recipe, Staples

Homemade Almond Flour

Okay making my own almond flour with the leftover almond pulp from making my own almond milk is hands down the hippiest thing I have ever done in my life. BUT almonds and store-bought almond flour are so expensive. Be good to your wallet, your body, and the environment by using all parts of the almond!

Ingredients

Directions 

  1. Preheat your oven to 180 degrees fahrenheit.
  2. After straining the pulp from your Homemade Almond Milk, make sure you ring out as much liquid as possible. 
  3. Don’t throw away the pulp! Instead, dump it onto a baking sheet and use a fork to break it up into super small pieces. Spread it thinly and evenly over the tray.
  4. Bake in the oven for 2 hours to completely dry out the pulp.
  5. Remove from the oven and let cool completely. 
  6. Once the pulp is cool, place it in a food processor and process it into a thin flour.
  7. Use for your next baking project! 

Did you make your own Homemade Almond Flour? I want to know! Send me a message over on Instagram @haven_quinlan or comment below! 

July 6, 2022 Beverages, Recipe, Staples

Homemade Almond Milk

I love a good almond milk. Mostly, I’m thankful for the alternative to cow’s milk, as it makes my tummy much happier. Luckily, there are tons of great almond milk options in the grocery stores these days, but many of them still have stabilizers and preservatives. On busy weeks, those store-bought almond milks work great for me, but when I have a few extra minutes, I love to make my own at home! It’s extra creamy and delicious, and I love knowing exactly what I’m putting into my body. 

Ingredients

  • 1 c raw almonds
  • 4 c cold, filtered water
  • Optional: 1 tsp vanilla extract

Directions

  1. Soak the almonds in water for 6 – 8 hours.
  2. After soaking, drain and rinse the almonds.
  3. Blend the almonds and water on high in a high-speed blender for 4 – 5 minutes (+ optional vanilla extract if you want vanilla almond milk).
  4. Place a straining bag in a large bowl. Pour the blended almond milk into the strainer, removing the almond pulp from the liquid. 
  5. Store the pulp-free almond milk in an air-tight container in the fridge (I use mason jars!) for up to 5 days. 
  6. Pro tip: make sure you shake your almond milk well before use, as separation is natural.
  7. Pro tip #2: DON’T THROW OUT YOUR ALMOND PULP!!! It can easily be used to make homemade almond flour! Check out my Homemade Almond Flour recipe to learn how! 

Did you try making your own almond milk? Let me know in the comments or 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!

May 5, 2022 Breakfast, Chia Pudding, Recipe

Blueberry Chia Seed Pudding

This recipe is great for a quick breakfast on the go or as a sweet snack or dessert! The coconut milk provides great healthy fat to keep you full and satisfied and the chia seeds are a great form of fiber. Happy gut + reduced risk of high blood pressure and all that comes with it? Sign me up. The blueberries are high in antioxidants and bring natural sweetness to this recipe. 

Ingredients

  • 1 can lite coconut milk
  • 5 tbs chia seeds
  • 1 tbs vanilla extract
  • 1.5 c frozen blueberries
  • 1 tbs water
  • Sprinkle of cinnamon
  • Optional drizzle of honey or agave

Directions

  1. Mix the coconut milk, vanilla, and chia seeds together in an airtight container. 
  2. Cover and store in the fridge overnight.
  3. Combine the blueberries and water on the stovetop. 
  4. Cook on medium heat for 5 – 8 minutes, until blueberries soften.
  5. Mash blueberries down. I like to use a cocktail muddler. 
  6. Allow blueberries to simmer for 10 minutes, stirring occasionally.
  7. Remove from heat and let blueberry mixture cool.
  8. If you want a smoother texture, you can blend the mashed blueberries, or just place the blueberries in a container and refrigerate. 
  9. When you’re ready to eat your chia pudding, scoop your desired amount into a bowl and top with the blueberry mixture. Optional – add a sprinkle of cinnamon and/or a drizzle of honey or agave.
  10. Enjoy!

Did you like this Blueberry Chia Seed Pudding? Let me know in the comments below or over on Instagram at @haven_quinlan. 

April 6, 2022 Entrees, Recipe

Classic Veggie Sandwich

IMG_1844
IMG_1845
IMG_1846

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!