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Grilled Romaine Wedge Salad

I’m really excited to have my new healthy foodie friend, Melanie Delude, guest post on the blog today. I met Melanie at Camp Blogaway back in May and we have remained blogger buddies ever since. I even had the chance to meet up with her when vacationing in New Hampshire this summer where she lives with her family. The recipe below looks amazing and I cannot wait to try it out. Enjoy ūüôā

I am so honored to be guest posting on Desert Healthy today! This is my first ever guest post, and I am very excited to share my Grilled Romaine Wedge Salad with you. I hope you love it as much as I do!

The inspiration for this salad developed while I was working on my 100 Day Project a couple months ago. Each day, for 100 days, I posted a simple and healthy recipe idea and photo to Instagram. When I agreed to do the project back in April, it sounded so daunting to have to come up with something new on a daily basis. I was pleasantly surprised that because I prepare all the food that my family eats each day, as long as I planned ahead and included lots of variety into our meals, it was relatively easy to post new material. To see more of the work from my 100 Day project, head over to Instagram and search for the hashtag #100daysofeasyhealthyrecipes.

And now, for the recipe!

Yield: 4 small servings, or 2 large servings


  • 2 heads of romaine lettuce, cut lengthwise
  • ¬Ĺ of a large sweet onion, sliced into thin strips
  • 3 slices cooked all-natural bacon or prosciutto, finely chopped
  • 1/3 cup of gorgonzola cheese crumbles
  • Extra virgin olive oil
  • Coconut oil (or similar high-heat oil option)
  • Fresh lemon juice
  • Salt and fresh ground black pepper

Step 1: Brush the romaine generously with olive oil, and season to taste with a sprinkling of salt and pepper. On a grill over medium heat, place the romaine cut side down, and cook for 4-5 minutes, or until nicely charred.

romaine 1 (1)

Step 2: Caramelize the onions until browned and softened. For great tips on creating perfect caramelized onions, check out this post by Plating Pixels.

Step 3: Plate the grilled romaine, then top with the caramelized onions, bacon or prosciutto, and gorgonzola cheese crumbles. Drizzle with olive oil and fresh lemon juice.

romaine 2 (1)


Melanie Delude profile imageMelanie Delude writes a self-titled blog ( which is focused on her passion for providing healthy recipes for her family, including her 2 young children. Her biggest passion beyond her blog is her love of running, and she has successfully completed 3 half marathons to date, and hopes to begin training for a full marathon within the next year. Other passions include frequent travel, hiking, downhill skiing, and curling up with a good book.





Golden Frittata with Crispy Bacon, Leeks, Potato, Kale and Goat Cheese

Frittatas are one of my favorite things to make because they’re cheap, you can use up whatever ingredients you have in your fridge and they’re super tasty. A frittata is like a quiche minus the crust. It’s a great dish for breakfast, lunch or dinner. The beauty is that all you need are eggs along with random or calculated ingredients, depending on how long you’ve thought about it, and you have the essentials to making a great frittata.

I am still going strong with my weekly CSA subscription. I had farm fresh organic eggs, kale and a potato to eat up from it. Also in my fridge was a log of goat cheese, a few slices of leftover bacon and a leek in my crisper. Without hesitation, I knew I had the makings for a delicious frittata so I began to chop. Frittatas really can be constructed with whatever ingredients you have on hand. They can be vegetarian, with cheese, without cheese, or however you prefer. You simply saute the ingredients in a pan until tender, add the whisked eggs, and into the oven for a bit. I like to cook mine a little bit longer so they get that beautiful golden crust and the eggs are firm, not soft. Upon removal from the oven, the frittata should slide nicely out of the pan onto a cutting board where you can then cut it into perfect wedges. So simple. So good.

This is what weekends were made for…





Golden Frittata with Crispy Bacon, Leeks, Potato, Kale and Goat Cheese
  • 2 slices of bacon; sliced into even small chunks
  • 1 leek; sliced thinly - use both the white & green parts (make sure all sand is out of the leek, clean well)
  • 1 medium Yukon or red potato; peeled and sliced thinly (the thinner, the easier they are to cook)
  • 1 stalk of curly green kale; removed leaves from the stems and chop small/mince
  • 1 TBSP of oil (I used avocado oil)
  • 3 ozs. of goat cheese
  • S&P
  • 8 eggs; whisked in a bowl (add S&P and red pepper flakes to the eggs along with a splash of half & half)
  1. Warm the oil in a large saute pan on medium heat. Add the leeks (save 2 TBSP for garnish later on) and the potatoes. Saute for 5 mins.
  2. Add the bacon and distribute in the pan evenly. Sprinkle salt & pepper. Saute for the next 15 mins, flipping and stirring occasionally. Add the kale and continue sauteing for another 10 minutes.
  3. Preheat oven to 350 degrees.
  4. Once the leeks, potato, kale and bacon look slightly crispy and cooked, add the egg mixture. Make sure the eggs are distributed in the pan evenly. Once the edge of the frittata looks like it's beginning to cook, place the pan in the oven. (Make sure the pan you are using is oven-safe.) Cook for 20-25 mins, checking it to make sure it doesn't burn. You want a golden, crispy color.
  5. Allow the frittata to settle for 10 minutes after removing from the oven. Cut and garnish with remaining leeks. Serve.



Chocolate Almond Butter Avocado Pudding

Move over guacamole, here comes pudding. Once again, avocado rocks my world. ¬†I was beyond ecstatic to come across this recipe on Minimalist Baker’s blog. I tweaked it to my liking and now I’m stuck with a¬†really luscious, chocolatey, creamy dessert. This is what you need to do from now on when you have those last couple of avocados sitting on your counter that you haven’t used, but feel guilty not eating because they were $1.50 each. Pudding, people, is the answer. Give this easy recipe a crack and let the addiction ensue.

Chocolate Almond Butter Avocado Pudding

Chocolate Almond Butter Avocado Pudding

Chocolate Almond Butter Avocado Pudding

Chocolate Almond Butter Avocado Pudding
Serves: 4
  • 2 ripe avocados; scoop flesh out
  • 1 large ripe banana
  • ½ C. + 1 TBSP of raw cacao powder (I used this brand)
  • ½ C. of creamy or crunchy almond butter (can use peanut butter too)
  • ½ C. of maple syrup (can also use honey)
  • ¼ C. of almond milk (or any nut milk)
  • 1 TBSP. of chia seeds (optional)
  1. Combine all of the ingredients in a food processor or blender until creamy & smooth.
  2. If you want a more intense chocolate or for it to be sweeter, add more cacao and syrup. Taste test and tweak it until it tastes delicious to you.
  3. Divide into 4 glasses or ramekins. Chill in the fridge for a few hours and serve.
  4. Top with fresh fruit, drizzle of melted almond butter, or this coconut cream recipe.



5 Minute Prep – Overnight Oats

I recently discovered the simplicity of preparing overnight oats. Things I love about this recipe:

  • Everything is in a mason jar which that alone makes it taste better…am I right?!
  • There is no cooking involved.
  • It takes less than 5 minutes to throw everything in the jar and stir.
  • You wake up smiling¬†because breakfast is served.
  • You can modify the ingredients to your liking. I.e.¬†Don’t like almonds? Use another nut, ya nut. Do you have honey on hand instead of maple syrup? Get your honey on. Doesn’t matter. The only thing that is crucial is that you use the 1:1 ratio between the oats and milk.

There are so many variations of overnight oats that can be dreamed up. I already have other combos in mind. Blueberries, pecans, honey and cinnamon. Peaches, pistachios, vanilla and honey. The potential is endless. Enjoy your oats!

overnight oats

overnight oats


5 Minute Prep - Overnight Oats
  • 2 C. of rolled oats (I used Bob's Red Mill Gluten Free Quick Cooking Oats)
  • 2 C. of almond milk (you can use any milk you like)
  • 1 TBSP. of chia seeds
  • 1 TBSP. of shredded coconut
  • 1½ TBSP. of maple syrup
  • 1 tsp. of vanilla extract
  • ¼ C. sliced or chopped nuts (I used almonds)
  • 1 C. of fresh fruit such as strawberries, blueberries or raspberries (you will not need this until the next day)
  1. In a large mason jar, combine all of the ingredients except for the fresh fruit. Stir well, cover with lid and place in refrigerator overnight.
  2. The next morning, remove from fridge, stir well and top with the fresh fruit.
This recipe makes enough oats for 3-4 people. I wanted leftovers so I made more than one serving. Feel free to reduce the measurements to accommodate only one serving if you'd like.



Easy Blender Green Juice

Just because I don’t own a juicer doesn’t mean I can’t enjoy the taste and health benefits of a mean green juice at home. At some point I would like a juicer so that I can juice more of a variety of produce, but for now my Ninja blender works perfect for my juice cravings¬†that occur often. I love that I can just throw all of the ingredients in the pitcher, pulse and pour. Juicing is the quickest and easiest way to get your daily dose of vitamins and nutrients from fruits & veggies.

The green juice I like to make at home is jam packed with fiber, anti-inflammatory properties and energy boosting fuel that not only helps me¬†kick off my day alert, but can also save me from an afternoon slump of fatigue. I usually make my green juice using the same formula: banana, frozen fruit like mango or pineapple, greens like kale or spinach, cucumber, chia seeds, tumeric, ginger, regular or coconut water (beware of the sugar in the coconut water when purchasing), and a splash of apple cider vinegar for extra wellness. The recipe below makes A LOT of juice, but if I’m not able to drink it all, I simply pour the remaining juice into a mason jar and store in the fridge to drink by the next day. Easy, right? Now go get your green juice on.

green juice

green juice

Easy Blender Green Juice
Serves: 2+
  • 1 banana, peeled
  • ⅓ of a regular or English cucumber, peeled, de-seeded and cut into chunks
  • 1 C. of frozen pineapple or mango
  • 1 stalk of kale, de-ribbed and torn into pieces
  • ½ inch of ginger, peeled
  • ¼ C. of fresh parsley, packed
  • 1 TBSP of chia seeds
  • ¼ tsp of fresh tumeric
  • 4 C. of coconut or regular water
  • Splash of apple cider vinegar
  1. Put all of the ingredients in the blender and pulse until it's liquid and there are no chunks. Pour into two glasses and store any remaining juice in a mason jar in the fridge.
It makes approximately 40 ozs. of juice. Store remaining juice in a mason jar and drink within 24 hours.