Tag Archives | healthy eating

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 🙂

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
  • ½ 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.





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.