Archive | Healthy Noshing

Roasted Asparagus with Caramelized Onions, Parmesan and Crispy Proscuitto

I love fresh seasonal asparagus and eat it as often as possible. The ability to dress it up any which way I fancy makes me feel creative, but in the end, I usually just roast it and grind a little fresh pepper & salt because that’s all those stalks of green goodness need. However when feeling extra ambitious, I’ve also prepared it as a lemony asparagus & mushroom dish, the classic asparagus in risotto, asparagus with scrambled eggs & goat cheese, Hollandaise covered asparagus and Asian asparagus with sesame seeds and soy sauce. This time however, I wanted to go big or go home. The mac daddy combo in my opinion is asparagus paired with the salty companion of prosciutto. There is something about these flavors that just go together and it makes me really happy. I had prosciutto in my fridge that I needed to use up and I had a hankering for caramelized onions after seeing a picture of this recipe on Pinterest. After I let these thoughts morph together, I came up with the idea for a recipe to make roasted asparagus with caramelized onions, shaved parmesan and crumbled proscuitto. I mean, c’mon. This is no ordinary side dish.

Roasted Asparagus with Caramelized Onions, Parmesan and Crispy Prosciutto Roasted Asparagus with Caramelized Onions, Parmesan and Crispy Prosciutto Roasted Asparagus with Caramelized Onions, Parmesan and Crispy Prosciutto

Roasted Asparagus with Caramelized Onions, Parmesan and Crispy Proscuitto
  • 1 lb. of asparagus; snap the woody ends off by simply breaking them where they want to break. You may not have even sized stalks, but that's okay.
  • 4 slices of thin prosciutto
  • 1 large yellow onion; sliced vertically and thin
  • 1-2 ozs. of shaved Parmesan
  • 1 TBSP unsalted butter
  • S&P
  1. Heat a heavy saute pan on medium. Add butter and 1 TBSP of the EVOO. (save the other TBSP for later)
  2. Add the onions and saute for ten mins, turning every couple of mins.
  3. Salt onions and continue to saute. Add a TBSP of water so the onions don't dry out. Continue to saute and turn every couple of mins for the next 30 mins. If they appear to be dry, add a little more oil or water. If they look like may be starting to burn, turn down the heat to medium low. They will start to look golden and soft.
  1. Preheat oven 350 degrees. Lay the prosciutto slices on a cookie sheet with parchment paper.
  2. Line another cookie sheet with parchment paper for the asparagus. Drizzle with the remaining TBSP of EVOO and toss. Add S&P.
  3. Place both cookie sheets into the oven. Cook for ten minutes and remove.
  4. Let prosciutto cool and crumble with your hands. Plate the asparagus on a platter.
  5. Layer the asparagus with the onions, prosciutto and shaved Parmesan. Sprinkle with a touch of S&P.



Healthy Chicken Quesadilla Goodness AND Del Real Foods Giveaway!!

I was craving comfort food last week and had quesadilla on the brain. I love quesadillas and often if I’m dining at a place that doesn’t have many healthy options, I just ask for a quesadilla full of veggies & cheese and can usually be accommodated. This version is full of tangy goat cheese, sun-dried tomatoes, smashed avocado and pulled chicken. I didn’t feel like making a big production and roasting a whole chicken so I just purchased an organic rotisserie from Whole Foods instead. The variety of meals that can be accomplished from 1 rotisserie chicken is endless and it’s such a simple solution for busy lives. If I can find a shortcut on weeknights, I’m all about it!! Enjoy!

Healthy Chicken Quesadilla Goodness

Healthy Chicken Quesadilla Goodness

Healthy Chicken Quesadilla Goodness

Healthy Chicken Quesadilla Goodness

I used Fire Roasted Green Salsa by Del Real Foods to dunk my quesadilla in and the flavor was perfect. This salsa packs some heat, but it’s so fresh and delicious that I was able to tolerate the heat and continue gobbling my quesadilla.
Del Real Fire Roasted Green Salsa

Del Real Foods is a family-owned company located in California. They have a huge variety of Mexican food products and they were kind enough to send me a cooler full of salsa’s, Arroz rice with vegetables and Chipotle Chicken Tinga to sample. They want one of you to enjoy their products as well and they are offering one lucky Desert Healthy fan a chance to win a party box cooler full of products shipped right to your front door. You can increase your chances of winning by doing each of the following by May 31st:

1) Like Desert Healthy’s Facebook Page
2) Follow Desert Healthy on Instagram
3) Follow Desert Healthy on Twitter
4) Share this post on your Facebook
5) Leave a comment by scrolling below to let me know you did all of the above. Good luck!

Del Real Party-Box-Square


Healthy Chicken Quesadilla
  • Handful of shredded rotisserie chicken; skin removed
  • ½ avocado; smash flesh with 1 tsp of lemon juice and salt
  • Sun-dried tomatoes - as many as you'd like
  • 2 oz. of goat cheese
  • 2 Ezekiel sprouted grain tortillas
  • Pepper to taste
  1. Heat grill pan on medium heat on stove top.
  2. Layer one tortilla with the smashed avocado, sun-dried tomatoes, goat cheese and chicken. Grind fresh ground pepper and place other tortilla on top.
  3. Carefully place in pan and cook tortilla until you have grill marks and the bottom tortilla is crispy. Flip and cook other side until you see grill marks as well. Approximately 10 minutes altogether (5 min. per side).
  4. Remove from pan and cut into fourths. Enjoy with your favorite salsa.


What kinds of ‘dillas do you like to eat? If you want to know other variations you can create, leave a comment below and I’ll reply!



Lunchtime: Healthy Brown Rice Veggie Bowl

This is my ultimate, easy, go-to lunch that I take to work almost every week. It’s effortless to whip up and it’s also very healthy and satisfying. I prep a batch of this veggie brown rice in the beginning of the week and then I’m good for lunches for 3-4 days. I like this recipe because it’s a no-brainer for me at lunch time…I’m not stressed trying to figure out what to eat or where to order out from. These brown rice bowls are full of nutritious, organic brown rice, a medley of veggies that I change up each week, and a little bit of low-sodium soy sauce that gives this dish a light salty kick. Typically I add a half of an avocado or a hard-boiled egg to round out the dish and include a little bit of healthy fat. I’ve had plenty of coworkers ask me what I’m eating when I bring this goodness into work and I’m always happy to share the recipe and my enthusiasm for how easy it is to make.

This particular week, I had asparagus, brussel sprouts, sweet potato and a bag of frozen shitake mushrooms on hand. If you have not yet discovered these shitake mushrooms in your grocery store’s frozen aisle, now is the time. I usually have a couple of bags in my freezer and they come in handy on a frequent basis.

Woodstock Frozen Shitake Mushrooms

TIP: The frozen mushrooms hold a lot of moisture so you want to saute them on medium-high heat alone for about 10 minutes. You’re trying to reduce their liquid by half before throwing in the sweet potato and brussel sprouts.

Follow the recipe below and enjoy this addictive lunch that will likely become a weekly staple for you like it is for me!

Brown rice veggie bowl -

Brown rice veggie bowl -

Lunchtime: Healthy Brown Rice Veggie Bowl
  • 1½ Cups of Brown Rice, cooked (could also use another grain if you'd like)
  • 1½ Cups of Asparagus, diced small
  • 1½ Cups of Sweet Potato, peeled and diced small
  • 1½ Cups of Brussel Sprouts, trimmed and sliced
  • (1) 10 oz. bag of frozen mushrooms OR 1½ cups of fresh mushrooms, sliced
  • 2 TBSP Toasted Sesame Oil
  • Low-Sodium Soy Sauce (2-3 splashes or to your liking)
  • S&P and Red Pepper Flakes
  1. In a large saute pan, heat sesame oil on medium-high heat. Once the pan is hot, add the frozen mushrooms. (If you have fresh mushrooms, skip step one and head to step two.) Stir often for 10 minutes until mushrooms have softened and their liquid has released and been reduced by half.
  2. Add brussel sprouts and sweet potato to the pan and cook for 7-8 minutes, stirring occasionally. Reduce heat to medium-low and cook another 5 minutes, continue stirring occasionally. (add fresh mushrooms at this point if you have them)
  3. Add the asparagus and brown rice and cook everything for 10 more minutes, stirring occasionally.
  4. Season the rice and vegetables with S&P and red pepper flakes. Add a few splashes of the soy sauce, but be careful to not overload it.
  5. Turn off heat and let cool. Store in airtight containers and enjoy your lunches all week!




(Almost) No-Bake Healthy Granola Bars

I have been crushing on a super health food lately…DATES! Do you eat dates? If you’re not familiar with these little dudes, pick up a package from your grocery store and check them out. Dates have a really high mineral content which is why they are known for helping with a variety of ailments. People often eat them to help with digestion and fiber intake, but check out this chart that displays just how awesome dates are and how they can help your health overall.

Organic Facts about DatesDates can be prepared and enjoyed in a variety of ways. Recently I stuffed a batch of them with goat cheese and wrapped them with prosciutto and then baked them in the oven. The crowd went wild! Now I’m incorporating them into my granola bar recipe and they are the perfect sweet glue to hold the bars together. The recipe is pretty simple and the only baking required is when you have to toast the oats. I LOVE these bars because they are versatile as you can change up the nuts, the nut butter and the sweeteners  every time if you choose. They are a great addition to a cup of coffee or tea in the morning or as a snack on the go. Enjoy!

(Almost) No Bake Granola Bars (Almost) No Bake Granola Bars

(Almost) No-Bake Healthy Granola Bars(Almost) No-Bake Healthy Granola Bars

(Almost) No-Bake Healthy Granola Bars
  • 1½ Cup of Rolled Oats
  • 1 Cup of Pitted Dates, chopped roughly and packed tightly
  • ¼ Cup of Honey
  • ¼ Cup of Almond Butter, Creamy or Crunchy (use peanut butter if you prefer)
  • 1 Cup of Almond Slices (use another kind of nut if you prefer)
  • 1 TBSP of Cinnamon
  1. Toast the oats in the oven on 350 degrees for 7-10 minutes. (Make sure to keep a close eye on the oats as they can burn fast.)
  2. In a saucepan on low heat, warm the almond butter and honey until blended together.
  3. While almond butter and honey are warming, process the dates in a small food processor. They should be very fine and sticky. The dates will roll into a ball like dough when ready.
  4. Place the almonds, dates and toasted oats in a large bowl. After the almond butter and honey have cooled a couple of minutes, pour mixture in and mix everything with your hands. Continue mixing everything thoroughly until the dates have separated and the consistency is even.
  5. Place a sheet of parchment paper inside of an 8x8 pan so that you're able to take it out easily later on.
  6. Scoop mixture onto the parchment paper and spread evenly across the pan. Make sure it's completely flat and even.
  7. Sprinkle top of granola evenly with the cinnamon.
  8. Cover with plastic wrap and place in the fridge for an hour.
  9. Once cooled and hardened, take the parchment paper and bars out of the pan. Place on cutting board, discard parchment and cut into 8-10 bars. Wrap each individual bar in plastic wrap and store in the fridge for the week.



Balsamic Quinoa & Goat Cheese Portobello Mushrooms

Have you ever cooked, grilled or baked portobello mushrooms? If you haven’t, welcome to this easy edition of Desert Healthy. It’s no secret that I have a fondness for shrooms as you will notice in many of my recipes. I can’t stand them raw, but when mushrooms are cooked, I could eat them with every meal. I definitely eat them almost daily. Portobellos in particular are so versatile and hearty that they really can stand up next to meat in any recipe. Not only are they are low-calorie, but they’re full of antioxidants and other nutrients. Trust me, they are just as nutritious as they are delicious.

One of my favorite things to do is stuff em’. I always have fully cooked organic quinoa in my freezer from Trader Joe’s which helps me out when I’m crunched for time and want to make a quick weeknight dinner. If you don’t have a Trader Joe’s nearby, you can always make a big batch of quinoa over the weekend to have on hand for the week. After heating the quinoa up, I pour it in a bowl, add the goat cheese, balsamic and S&P. Mix. Stuff. Pretty simple. I love the acidic punch from the balsamic which I think adds great flavor. Pair the shroom(s) with another veggie like asparagus or brussel sprouts or you could even have the portobello as a side dish. Like I said earlier, it’s versatile. Enjoy!

Balsamic Quinoa & Goat Cheese Portobello Mushrooms
Balsamic Quinoa & Goat Cheese Portobello Mushrooms


Balsamic Quinoa and Goat Cheese Portobello Mushrooms
Serves: 2
  • 2 portobello mushrooms, stems removed (Wipe the surface of the portobellos with wet paper towel. Do not rinse under water otherwise you will have soggy mushrooms.)
  • 1 cup of quinoa, cooked
  • 2 ozs. of goat cheese
  • 1½ tbsp. of balsamic vinegar
  • 1 tbsp. EVOO
  • S&P
  1. Preheat oven to 375 degrees. Place parchment or tin foil over a small cookie sheet. Set aside.
  2. Heat up grill pan on medium-high heat. Brush the surface and inside of the portobello with the EVOO.
  3. Once pan is hot, place the portobellos, surface side down first, in the pan and don't touch for 4-5 minutes. You're trying to get a char and grill pan marks on the mushrooms. After 4-5 mins, flip over and grill the inside of the mushrooms for another 3-4 minutes or so.
  4. While the portobellos are cooking, mix up the cooked quinoa, goat cheese, 1 tbsp. of the balsamic and S&P in a small bowl until mixed thoroughly. (The goat cheese will combine easier if the quinoa is hot.) Set aside.
  5. Remove pan from the heat and let portobellos cool for 5 minutes.You may see a lot of liquid that released; use a paper towel to absorb the liquid that's collected in the mushroom. You don't want the mushroom to be wet when you stuff it.
  6. Stuff the portobellos with the quinoa mixture. Place in the oven for 15 minutes. For the last 2 minutes, set oven to broil if you'd like the quinoa a little toasted on top. If you prefer it softer, don't broil.
  7. Let cool for a few minutes and drizzle the remaining balsamic over the portobellos.