Archive | Recipes

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

Ingredients:

  • 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 (www.melaniedelude.com) 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.

 

 

 

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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…

frittata

frittata

frittata

 

Golden Frittata with Crispy Bacon, Leeks, Potato, Kale and Goat Cheese
 
Ingredients
  • 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)
Instructions
  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.

 

18

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
 
www.deserthealthy.com:
Serves: 4
Ingredients
  • 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)
Instructions
  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.

 

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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
 
www.deserthealthy.com:
Ingredients
  • 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)
Instructions
  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.
Notes
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.

 

18

My New Roots Cookbook Review & Beverage Recipe – Sparkling Mint Melonade

My New RootsPaging through crisp pages of a new cookbook is one of my favorites. I love the stories behind the dishes, the beautiful photographs and the instant bookmarking I begin to tally in my head. My New Roots fulfills all of these checklist items and more. Author, Sarah Britton, a food blogger since 2007, has transferred her passion for whole-food ingredients, an organic lifestyle and her “conscious cooking techniques” into a glorious and mouth-salivating book of healthy, interesting and relatively uncomplicated¬†recipes. She believes if you eat this way then there is no such thing as a diet…it’s a lifestyle. Amen, sista. I feel the same way.

My New Roots is a plant-based, seasonal, real-food cookbook that showcases recipes that are manageable, inspiring and original. Sarah captures the culinary beauty of preparing and eating healthy food that is full of texture, taste and personality. Her creativity makes me want to try and be more creative. Her passion shines through and this is truly one of the best cookbooks I have ever owned in which it will become a staple of reference in my kitchen.

When I mentioned the mental bookmarking I begin to do when I’m excited about a new cookbook, let me assure you this was the case as well for My New Roots. I even went as far as putting yellow sticky notes on each page so I wouldn’t forget each dish¬†I was dying to make. I bookmarked an array of recipes¬†such as Thai-Style Coconut Soup with Zucchini Noodles, Skinny Dip White Bean Fondue, Red Onion Lentil Soup with Manchego Toasts, Raw Key Lime Coconut Tarts, Roasted Red Pepper Walnut Dip, Rooibos Ginger Sun Tea, Dark Chocolate Cherry Overnight Oats and Oyster Mushroom Bisque…to name a few. So far I have made the Thai-Style Coconut Soup, the Raw Key Lime Coconut Tarts and the Sparkling Mint Melonade (recipe below). All 3 were amazing!

A cool feature that Sarah includes in her book are tiny blurbs within most of the recipe pages explaining the health benefits of a food item in that recipe. For example, we all know cucumbers are healthy for us, but she explains why and what cucumbers do to help nourish our bodies. It’s nice to have the breakdown of nutritional information because so often we just eat what we think we are supposed to without really knowing why something is good for us.

I already have plans to whip up that fondue this weekend and I’m sure I’ll be posting Instagram shots of my versions of Sarah’s recipes in the months to come. I highly recommend My New Roots if you are looking for new, creative and delicious plant-based recipes in your life. There are recipes for everyone and for every season of the year.

Sparkling Mint Melonade


Sparkling Mint Melonade
 
www.deserthealthy.com:
Ingredients
  • 2½ C. chopped ripe melon (I used cantaloupe)
  • 1½ TBSP. freshly squeezed lime juice
  • 2 tsp. raw honey or pure maple syrup (I used syrup)
  • Handful (about 20) fresh mint leaves, plus more for garnish if desired
  • Sparkling mineral water, to top up
Instructions
  1. Put the chopped melon in a blender, add the lime juice and honey, and blend on high until smooth. Add the mint leaves and pulse just to chop it up.
  2. Fill a glass two-thirds full with ice, and pour in the melon mixture. Top with sparkling water, and stir. Garnish with more mint if desired. Serve.
Notes
This could be made into a cocktail as well by adding a shot of your favorite booze.

 
*I received this book from the Blogging for Books program in exchange for this review, but all opinions are my own.
Blogging_for_Books_Lockup_1a

 

 

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