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

Adsense

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!
 

Tuesday, February 25, 2014

Shredded Chicken Crisps

"Portable Protein" Post #2

I had gotten a rotisserie chicken the other week and hadn't finished all of the meat because I was just never home to heat it up and have it as a meal. So I thought about it, decided to change it up, and figured other people have this same problem...it's just not convenient to just carry around pieces of chicken in your pocket when you need protein. So this was the inspiration behind the portable protein series, and I am sure that you will see just how convenient this is...so try this idea!! It's like jerky, but stringier and shredded and more like a chip and less like leather.

Shredded Chicken Crisps


Shredded Chicken Jerky Crisps

Ingredients
  • Baked Chicken Breast (a great way to use leftovers!)
  • Olive oil 
  • Salt and Pepper and/or other spices
Shredded Chicken Crisps

Directions
  1. Preheat oven to about 275 degrees
  2. Spray a baking sheet with olive oil.
  3. Take your chicken breast, and piece by piece, "string" it along the fibers that make up the chicken breast length-wise, and place them on the baking sheet, without layering or letting them overlap much.
    Shredded Chicken Crisps
  4. Optional: spray the top of the meat with olive oil and sprinkle with salt and pepper if desired (depending on if the chicken has already been marinated or not)
  5. Bake for about 30 minutes or until the chicken shreds have dried out and start to darken in color.
  6. Let cool and enjoy! They are great by themselves or even with hummus, salsa, or guacamole. Store sealed in a plastic bag in the refrigerator for up to a week. 

Friday, February 21, 2014

Cherry Vanilla Cheesecake Protein Bars

"Portable Protein" Series Post #1


So now that I have reached the 1,000 like mark on Facebook, it's time to look ahead to a new milestone. I want to keep making changes to my blog as well as start some new projects that include making an e-book, and interacting with more companies and other blogs. What do you think? Would you like to see a collection of Healtheasy recipes all in one place? I am in the process of brainstorming, and would love your input on where to grow from here!

This is also the start of an installment of posts called "portable protein" that will go on for the next couple of weeks, featuring ideas on how to make snacks that are a good source of protein while on the go.

I am also in the process of running my first giveaway, which I am really excited about! Four of you guys will win a stevia prize pack thanks to NuNaturals! In fact, the recipe below calls for some Cherry Vanilla liquid stevia sweetener, which as always you can substitute...but you could also win it here ;)

a Rafflecopter giveaway Aaaanyways...enjoy the recipe and PLEASE, as always, let me know how it turned out for you!

Cherry Vanilla Cheesecake Protein Bars

Cherry Vanilla Cheesecake Protein Bars 

Ingredients
  • 3/4 cup ricotta cheese 
  • 2 eggs (or 1/3 cup egg whites)
  • 1/2 cup almond flour (or other nut flour)
  • 1/4 cup vanilla whey protein powder (or protein powder of choice)
  • 1/3 cup dried cherries and/or other mix-ins
  • 1 tbsp. coconut oil
  • 15 drops cherry vanilla liquid stevia sweetener (or sub with regular stevia or 1 tbsp. honey)

Cherry Vanilla Cheesecake Protein Bars




Directions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine protein powder with almond flour.
  3. Add eggs, ricotta, and coconut oil (preferably heated) and whisk all ingredients together well. 
  4. Mix in dried cherries and any other desired add-ins.
  5. Pour batter into a well greased meat loaf pan or another small baking sheet. (I like to use olive oil in a spray)
  6. Bake for about 13-15 minutes or until firm and the edges start to bronze.
  7. Makes about 8 squares...enjoy!! (And at least try not to eat all of them in one sitting)
Please support!!
 

Tuesday, February 18, 2014

Milestone Giveaway with NuNaturals

BIG NEWS...I reached 1,000 followers on my Facebook Page today! Please continue to help me spread the word by sharing with family and friends!
BIGGER NEWS...to show my appreciation of your support so far, I am launching a giveaway of all natural, MSG free, Gluten free, zero calorie stevia sweeteners from NuNaturals! These sweeteners are great in baked goods and liquids such as coffee for example, and to be honest I had never really gotten on the stevia bandwagon until trying these out and they are a definite game changer! These sweeteners don't have any aftertaste that is sometimes associated with stevia, and are such a quick way to add flavor, which is why I am so excited to share with you!!

4 of you awesome readers will win the following:
  • 1 bottle lemon flavored liquid sweetener
  • 1 bottle of cherry vanilla flavor
  • 1 bottle peppermint flavor
  • PLUS a 50 pkt. box of our NuStevia White Stevia Powder packets!


Use the widget below to enter, and please share the love and spread the news to your friends! Also, look out for a new recipe using one of these flavors in the coming days! 
a Rafflecopter giveaway
If you would like to embed this giveaway on your own site to gain an additional entry, click here for the code!

Also check them out the NuNaturals website to receive a 15% discount on all orders using the code BLG0614! Discount is effective until June 30th, 2014.

Please also remember to like and share as always and THANKS AGAIN for being here :)

 

Related Posts Plugin for WordPress, Blogger...