Sharing simple, healthy, and delicious recipes with a flexible approach, along with thoughts on personal growth and living a positive and balanced lifestyle.

Tuesday, June 24, 2014

Cauliflower Gorgonzola Turkey Bake

I've been trying to get back on this blogging bandwagon for a while, but have been experiencing a little mix of distraction and lack of motivation. Between finals, a trip to China, starting an internship, celebrating my birthday, and enjoying the beginning of summer, I haven't made as much time for it as I would have liked, and there really is no other excuse.

Hopefully that will change however, beginning with this post! Sometimes all it takes is the first step to get the ball rolling again, which holds true whether it be blogging, starting a new workout routine, or making any other change. Personally, I will make sure to take better advantage of the opportunities I do have for cooking than before, since I might even be home for more than a couple hours at a time from now on. I just have to hold myself accountable and put equal priority to expanding this ongoing experiment and sharing more innovative, healthy, and easy recipes with you.

For now, revel in my comeback attempt with me by making this insanely easy recipe for current and future turkey and Gorgonzola lovers :)

You can make meatballs with this recipe too, or a classic meatloaf...same great taste however you like it ;)

Cauliflower Gorgonzola Turkey Bake

Cauliflower Gorgonzola Turkey Bake


Cauliflower Gorgonzola Turkey Bake

Ingredients
  • Approx. 1.5 lbs ground turkey
  • 4 cups fresh cauliflower (about 1/2 of a large head)
  • 2 small onions, finely chopped
  • 1 egg
  • 1 cup crumbled gorgonzola cheese
  • 1/2 cup sundried tomatoes (optional)
  • 2 tsp salt
  • 2 tsp sweet paprika
  • 1/2 tsp ground peppercorn
Directions
  • Preheat oven to 350 degreees.
  • Chop pieces of cauliflower into smaller, about 1/4 inch pieces (or pulse a couple of times in a food processor)
  • Place in a mixing bowl and add the ground turkey, along with all other ingredients.
  • Use a spatula (or your hands) to stir all ingredients together until they are thoroughly combined.
  • Grease a pan or baking dish that measures about 8x11 inches, and fill with the mixture (I sprayed with olive oil and used an oval pyrex dish)
  • Cover and bake in the oven for about 45 minutes. Uncover, sprinkle with additional Gorgonzola cheese if desired, and bake for another 10-15 minutes, or until thoroughly cooked and bronzing.
  • Enjoy with spinach or kale, grilled vegetables, quinoa, or whatever else you happen to be making! Please let me know how you like it :)

Have you ever lost motivation, taken a break, and then come back? I'd like to hear about it, and what you did to overcome it! Please connect with me here and on social media...

 



Thursday, April 24, 2014

Fried Egg Crepes

I've gotten really into making these egg wraps a part of my breakfast or a snack, and they have been pretty popular on my Facebook and Instagram, so I thought that I would do a quick write-up for you to detail exactly how I make this fun spin on eggs. It's basically a cross between an omelette and a fried egg, it is easy to make, and if timed just right you can easily break the yolk and spread it across the crepe like a topping, which is my favorite! And more importantly, check out the colors! :)

Fried Egg Crepes









Fried Egg Crepes

Ingredients (For 1 crepe)
  •  1 egg
  • 1/2 cup egg whites
  • fillings of choice (some of my favorite are guacamole, roasted asparagus, salsa, and/or organic ketchup)
  • salt and pepper to taste

Fried Egg Crepes

Directions
  1. Spray a medium sized frying pan with your choice of oil (I use olive or coconut which works great) 
  2. Warm over medium heat for approximately 30 seconds before cracking your egg in the middle of the pan. Add egg whites and tilt pan in a circular motion to spread evenly throughout.
  3. Cover, and let cook for about 2 or 3 minutes, or until the egg whites are settled or the yolk is cooked to your liking. This may also depend on the strength of your stovetop.
  4. Slide the "crepe" onto a plate and add desired toppings, sprinkle with salt/pepper, and roll.
  5. Enjoy! You can even cut the roll into smaller pieces to create a "sushi" appearance, or if you really want to share with others ;)
  6. Check out my facebook page for more cool ideas! www.facebook.com/healtheasy
Fried Egg Crepes

 

Tuesday, April 22, 2014

Parmesan Onion Turkey Burgers

I hope everyone had an incredible Easter holiday, or just a couple of relaxing days off! I stayed in the city for the break, and spent some quality alone time in Manhattan, got some work done to get ready for the end of the semester, layed out to try and recover some of my spring break tan, and hung out with friends to celebrate. I ended up making these reeeally simple turkey burgers on Sunday, so easy in fact, that I bet you could even manage to make them after having a drink or two ;) We kind of just went at the platter of them with forks after I finished grilling...it's a method of eating I would really recommend, but if you prefer, I am sure they would be great between some buns or other condiments such as sundried tomatoes or a fried egg as well :)

I am so very glad that the rooftop/grilling/warm weather season is FINALLY here after what seems like the longest winter. There are so many great things to look forward to in the coming weeks and months, in real life as well as the content of this blog, so make sure to check back for more new summer ideas and recipes soon :)

Parmesan Onion Turkey Burgers

Parmesan Onion Turkey Burgers

Ingredients

  • Approx. 1.25 pounds ground turkey
  • 1 large onion, roughly chopped
  • 1 egg (optional)
  • 1/2 cup flaxseed meal
  • 1/2 cup Parmesan cheese
  • 1 1/2 tbsp Italian seasoning (or equal parts basil, oregano, and thyme)
  • 2 tsp salt
Directions
  1. Preheat oven to 350 degrees Fahrenheit, or fire up your grill :)
  2. In a large mixing bowl, thoroughly combine all ingredients. 
  3. Form mixture into patties approximately 3 inches in diameter (or make them into meatballs!). It's ok if there are bigger pieces of onion sticking out, the patties will bind well as they cook.
  4. Place patties on a greased baking sheet or grill (I sprayed my electric grill with olive oil)
  5. Bake for about 20 to 25 minutes, or grill for about 10 minutes, then flip and grill for another 5 or until the patty is well cooked throughout.
Enjoy, and let the grilling season begin!!! Share the love please :)
 

Monday, April 14, 2014

Chicken Apple and Kale Casserole

Another week, another new post, and I promise it's another good one! We finally had our first potluck of the semester at the Roost this weekend (because every apartment should have a name, right?)...the theme was a simple celebration of April 12th, titled Another Good Ass Potluck. And it lived up to its name. Once again, everyone came through with a great assortment of food ranging from pasta to bacon and cheese stuffed mushrooms to bacon sauteed cabbage to apple pie to fruit salad to mac and cheese to guacamole to drinks from those who haven't discovered their cooking talents yet. I had spent all day walking around the city, and when I came back still didn't know what I was going to make. So I literally sat in front of my fridge and assessed what I had on hand until I came up with this casserole idea. And it was a hit...so try it for yourself! It's similar to my Sausage Kale and Egg Cake recipe, but is a bigger dish and a little bit more filling.

Chicken Apple Kale Casserole


Chicken Apple & Kale Casserole

Ingredients
  • 2 large chicken breasts (about 3/4 pounds)
  • 3 small, or 2 large onions
  • 3 apples (gala or fuji would work very well!)
  • 4 packed cups fresh, chopped kale
  • 2 eggs
  • 1/2 cup unsweetened applesauce (optional)
  • 1/2 tbsp salt
  • 1/2 tsp lemon pepper

Chicken Apple Kale Casserole

Directions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cut chicken breasts into small, approximately 1/2-inch cubes. 
  3. On a separate cutting board, chop apples and onions in a similar manner.
  4. Place meat in a large bowl, and toss with salt and pepper. 
  5. Add apples, onion, kale, and eggs and toss very well. 
  6. Transfer over to a greased baking dish (approx. 9"x13")
  7. Drizzle apple sauce over the top of the casserole
  8. Bake covered for about 45 minutes to 1 hour, then uncover and bake for an additional 15.
  9. ENJOY!
PLEASE share and let me know how it turns out!!

 

Monday, April 7, 2014

Apple Parmesan Roasted Asparagus

Happy Monday!

Somehow focusing on the rest of the semester seems to be proving more difficult every week, so I'm trying harder to force myself to be productive. I just remind myself to just hold out for a little more than a month and after after that I will be home freeee for the summer and heading to CHINA and working and not worrying about classes or pointless assignments. On that note, I registered for classes for next semester this morning, which is crazy since I figured out last week that I'm more than able to graduate EARLY. I hadn't realized this before, but it turns out that I don't even need to take a full course load next semester and still graduate a semester ahead. It's a scary realization but SO exciting at the same time...I will still stick around, but be able to take time to focus on planning out what my next moves are going to be after graduation...gotta love it!

In the spirit of getting things done, here is one of my favorite roasted asparagus inventions that I've been meaning to share with you:

Apple Parmesan Roasted Asparagus

Apple Parmesan Roasted Asparagus

Ingredients
  • Approx. 2 lbs. asparagus (about 30 to 40 thin spears)
  • 1/2 cup apple sauce (make your own in a crockpot or use store-bought, I recommend unsweetened)
  • 1/4 cup grated parmesan cheese
  • olive oil
  • salt and pepper
Directions
  1. Preheat oven to 350 degrees.
  2. Spray or coat a large baking sheet with olive oil, and set asparagus in a single layer on top. Spray the top of the asparagus as well, or toss lightly with additional drops of oil to coat.
  3. Drizzle apple sauce across asparagus, and again toss lightly to coat evenly.
  4. Sprinkle with salt and pepper, and top with parmesan cheese
  5. Bake for about 25 minutes or until asparagus is softened and the parmesan cheese starts to bronze.
  6. Serve warm by itself, as an appetizer, or as a side to your favorite meat! Top with additional parmesan if desired.
  7. Enjoy :)
Please continue to blow up the social media world with my recipes ;)
 

Wednesday, April 2, 2014

Simple Apple Meatballs (6 Ingredients!)

Hey guys!

There has been so much going on lately with school and real life (hard to believe right?) that I have been seriously slacking when it comes to posting new recipes. I will attempt to make up for it this month by catching up with all of the content that I have been lagging behind with. It is crazy to think that what I get out of this blogging experience is directly proportional to the amount of time that I put in, and moving forward I will try to find more time and implement more changes to make Healtheasy even better and more useful to you!! I am currently working on partnering with more companies, hosting more giveaways, and integrating more of a brand experience for you as part of my website, so if you have any ideas or suggestions, I'd love to hear them as always!

In the meantime, enjoy this beautifully simple meatball recipe that I made for our trip to spring break! I will share pictures of our amazing week in Florida soon enough. These meatballs were easy enough to have on the go, and along with my Banana Protein Bread Muffins, made for the best snack before we got to Key Largo, where we spent much of our time! :)

Apple Meatballs


Simple Apple Meatballs

Ingredients
  • Approx. 1 1/4 pounds ground turkey or beef
  • 1 cup of crockpot apples, mashed OR 1 cup of applesauce
  • 1/4 cup almond or cashew flour
  • 1/2 cup ground flaxseed 
  • 1/2 tbsp salt
  • 1/2 tsp. cinnamon
Simple Apple Meatballs
Directions
  1. Throw about 2 or 3 roughly chopped apples in a crockpot, and let cook for about 2 to 3 hours on high, or until the are completely soft. Let cool. Remove peels if desired, mash with a fork and set 1 cup aside for the recipe. You can also use store bought applesauce, but the taste will be much richer and more prominent if you make your own.
  2. Preheat oven to 350 degrees.
  3. Place ground meat in a mixing bowl, add apples, flaxseed, almond flour, salt, and cinnamon, and mix until all ingredients are thoroughly combined.
  4. Form mixture into about 1.5 inch meatballs and place on a greased baking sheet or in muffin tins to bake.
  5. Place in the oven for about 30 minutes or until the outer edges start to bronze.
  6. You are done! Serve alone, in a salad, with roasted veggies or fruit salsa (my sister's recommendation)
Please continue to like and share!

 

Monday, March 3, 2014

Roasted Eggplant Tacos

It's turning out to be another hectic week, but I thought that I would do a round-up of some of the smaller recipes that I have been making lately before moving on to some bigger projects I have planned to post later in the week. I have gotten feedback saying that these "mini recipes" are still helpful to give you a little better idea of what I come up with, so hopefully they can inspire to try some of these quick snacks.

It's probably wrong to call these tacos since they don't resemble their Mexican namesakes in any way, but I will do it anyways. Maybe a better way to put it would be Italian Tacos...which I think I like even better. Either way, they put an interesting spin on roasted eggplant! Not that I could ever get sick of roasted eggplant, but it's a fun thing to make if you have leftovers lying around :)

Italian Roasted Eggplant Tacos

Roasted Eggplant (Italian) Tacos

Ingredients
  • Eggplant, sliced into circles (the greater the circumference of the eggplant the better this will work)
  • Salt
  • Toppings:
    • Spinach or Kale
    • Ricotta and/or Parmesan Cheese
    • Choice of meat (I used strips of smoked turkey breast, but grilled chicken or any leftovers would also be good)
    • Marinara/Pasta sauce

Roasted Eggplant Italian Tacos

Directions
  1. Preheat oven to 350 degrees.
  2. Set your eggplant rounds on a cutting board or other flat surface, salt, and let sit for about 15 minutes to let them "sweat." This will get rid of any potential bitter taste when cooked. Rinse and set on a greased baking sheet (I like to use olive oil in a spray can) without overlapping.
  3. Roast for about 25 to 30 minutes or until it softens and starts to brown.
  4. Let cool, remove from baking sheet, and top each round with choice of toppings to make your "tacos." Stick back in the warm oven for a couple of minutes to reheat if desired. To eat, fold the eggplant with the ingredients inside and enjoy! These make a great snack or appetizer.
Please share!
 

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