Recipe Redo Blog

Traditional Recipes Redone…Healthier

Leave a comment

Rosemary and Sea Salt Sweet Potato Chips

This was a great find and a great choice for healthy snacking!  Something about finding a recipe for delicious, but healthy snacks makes my heart sing.

Rosemary and Sea Salt Sweet Potato Chips

Sweet Potato Chipsv1_opt

Originally published at:  Feast on the Cheap.  Visit them for other great recipes and ideas.

1 large sweet potato
2 Tbsp extra virgin olive oil
1 Tbsp dried rosemary, chopped into bits
2 cloves of garlic, peeled and crushed or run through a garlic press
Coarse sea salt
Freshly ground black pepper
1. Line 3 baking sheets with parchment paper and pre-heat your oven to 250 degrees F.

2. In a small bowl, mix the oil and garlic together. Set aside.

3. Wash, scrub and dry the sweet potato. Then, using a mandoline or sharp knife, slice the sweet potato into very thin rounds

4. Lightly brush the parchment with some of the oil mixture. Arrange potatoes in a single layer on the prepared baking sheets and gently brush one side of the potatoes with the oil/garlic mixture and sprinkle liberally with salt, pepper, and the chopped rosemary

5. Bake for 40 minutes, flip, and continue to bake for a further 30-40 minutes or until crispy and lightly browned with the edges curled up.

6. Remove from the heat, transfer to a wire rack and allow to cool.

Recipe created by MARY ANNE & MARIEL:  A mother-daughter duo starring a professional caterer and a fledgling foodie.



Leave a comment

Gluten Free Pumpkin Spice Parfait

I am always on the prowl for “healthified” recipes and this one fits the bill!



Author: Cassie
Recipe type: Dessert, Snack
Cuisine: Gluten Free
Serves: 1 serving
Full Recipe, Directions and Photos can be found at Almost Getting it Together
Nutrition Information
Serving size: 1 Calories: 217 Fat: 3.7 g Saturated fat: 1.8 g Carbohydrates: 26.2 g Sugar: 11 g Sodium: 172 mg Fiber: 4.9 g Protein: 21 g

Leave a comment

Vegan Muesli – Yummy and Fast Breakfast for Busy Kids


On a recent trip to Canyon Ranch, I had their incredible Alpine Muesli and was very impressed with the nutrition and great taste. I also loved the fact that it was served chilled as I knew this would be a great option for busy parents who want their kids to eat healthy before school, but are a bit time pinched. Any version of this recipe would be so much better than sugary cereal or toaster treats.

Because I try to always watch the ingredients that might cause some issue with digestion and food sensitivities, I adapted their recipe and created one of my own.

My main substitutes were;
• Replaced the dairy yogurt and milk with coconut products to make it vegan and lactose free
• Used oat groats and chia seeds instead of instant oatmeal to increase the fiber content and offer raw, enzyme rich ingredients
• Swapped dates for the honey to decrease the sugar amount and add a dose of iron


2/3 C Oat groats
¾ Cup Plain Coconut Milk Yogurt
1/8 C Chia seeds
1 t Vanilla
3 Small apples – peeled and grated
1 Small orange – juiced
¼ C Sliced almonds
3 Pitted and diced dates
¼ C Unsweetened coconut flakes


Rinse oat groats and soak in water overnight – double the water to amount of groats
After 12 hours, drain and rinse the soaked groats and allow to strain. In a bowl add the yogurt, chia seeds and vanilla. Place the oat groats in the yogurt mixture, stir and set aside. Peel the apples and grate into a bowl. Juice the orange over the grated apple and stir. Add in the almonds, dates and coconut flakes to the grated apple and mix well. Blend in the yogurt mixture and blend. Let sit for 15 minutes and then enjoy at room temperature or chill. This recipe can be stored for a couple days in the refrigerator so double the batch if needed.

You can also use plain instant oatmeal to eliminate the soaking process

Makes 4 servings at about 300 calories per serving

Recipe Created by Debra K


Leave a comment

Pumpkin Oatmeal Breakfast Pie

This Pumpkin Oatmeal Breakfast Pie recipe by Gluten Free Yumms is made with walnuts, pumpkin, chia and sunflower seeds, pumpkin and gluten-free rolled oats. This breakfast pie is not sweet, at all. There’s no sugar added unless you drizzle a little maple syrup over the top. Which the recipe author highly recommends. This is a great make ahead recipe and pulled out a slice out each morning.



Pumpkin Oatmeal Breakfast Pie

Serves: 8


  • 2 cups uncooked oatmeal
  • ¼ cup walnuts, chopped
  • ¼ cup pumpkin seeds, shelled
  • ¼ cup sunflower seeds, raw
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon allspice
  • ¼ teaspoon salt
  • 1 cup canned pumpkin purée
  • 1 cup milk
  • ½ cup plain greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup (optional)


  1. Preheat oven to 375°F and lightly spray a 9-inch pie pan with cooking spray. Set aside.
  2. In a large bowl, stir together oatmeal, walnuts, pumpkin seeds, sunflower seeds, chia seeds, baking powder, cinnamon, nutmeg, allspice and salt.
  3. In a small bowl, whisk together pumpkin, milk, yogurt, egg and vanilla.
  4. Add pumpkin mixture into oatmeal mixture and stir until well combined.
  5. Pour into prepared pan.
  6. Bake on center rack for 35 to 40 minutes, or until top is brown and firm to touch.
  7. Let cool for 5 to 10 minutes. Cut into pie slices and serve warm. Drizzle each served slice with maple syrup.
Recipe by Gluten Free Yumms, with recipes highlighting naturally gluten-free ingredienta and simple ways to make a timeless classic gluten-free recipes.



Leave a comment

Healthy Veggie Fried Rice

This is a healthy twist on the Chinese delivery you might be considering your next weeknight dinner. With perfectly crisp sautéed veggies, pillowy eggs, and salty brown rice, this is ‘healthified’ comfort food you can easily whip up for dinner.



  • ½ cup diced white onion
  • 1 cup diced carrot
  • 1 cup diced broccoli stems
  • 1 tablespoon oil
  • 4 cloves garlic
  • ½ inch piece of ginger
  • 1 cup frozen peas
  • 1 cup chopped snap peas
  • 1 cup packed chopped kale
  • 3 cups cooked brown rice
  • 2 tablespoons soy sauce
  • ½ tablespoon rice vinegar
  • Optional ½ tablespoon sesame oil
  • 2 eggs + ¼ cup egg whites
  • Garnish with green onion


  1. Dice your onion, carrot, and broccoli stems. Heat a large pan with oil and sautee them for 5 minutes on medium heat until softened and the onions are almost translucent.
  2. Mince the garlic and ginger into the pan and cook for another minute while you chop the kale and snap peas.
  3. Add the frozen peas, snap peas, and kale to the pan with the cooked brown rice. Stir for a a couple minutes until the kale wilts and turn the heat down to low.
  4. Add soy sauce, rice vinegar, and sesame oil to the pan. Let it cook on low for a few minutes together, stirring every 30 seconds or so to avoid anything sticking to the pan.
  5. In a separate pan, quickly scramble the eggs and egg whites until almost set. Add them to the fried rice.
  6. Once the egg is combined into the fried rice, taste and add another dash of soy sauce if it is not salty enough for your taste. Serve the fried rice hot with a garnish of chopped green onion.
Photo courtesy of Marisa Westbrook. Original recipe published on Uproot from Oregon.
Marisa Westbrook is a public health professional and food blogger sharing healthy recipes for active lifestyles. By using whole ingredients, getting workouts in, and walking to fro-yo, she is finding a healthy living balance. Visit her blog Uproot from Oregon for healthy recipes, travel and restaurant recaps, and active lifestyle tips, or connect with her via TwitterFacebook & Instagram.

Leave a comment

Cheesy Meat Loaf Minis

Meatloaf is a comfort-food favorite of mine and many! The added white cheddar cheese makes it seem more indulgent than it actually is at less than 300 calories per serving. Add a fresh side salad and you will have a complete meal.



Cheesy Meatloaf Minis


  • 1 ounce fresh Breadcrumbs (about 1/2 cup)
  • Cooking Spray
  • 1 cup chopped Onion
  • 2 Garlic cloves, chopped
  • 1/2 cup Ketchup, divided
  • 1/4 cup chopped fresh Parsley
  • 2 tablespoons grated Parmesan Cheese
  • 1 tablespoon prepared Horseradish
  • 1 tablespoon Dijon Mustard
  • 3/4 teaspoon dried Oregano
  • 1/4 teaspoon Salt
  • 1/4 teaspoon freshly Ground Black Pepper
  • 3 ounces White Cheddar Cheese, diced
  • 1 1/2 pounds Ground Sirloin
  • 1 large Egg, lightly beaten


  1. Preheat oven to 425F. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
  2. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes.
  3. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each.
  4. Bake at 425F for 25 minutes or until done.

Nutrition Information

Serves: 6 | Serving Size: 1 meatloaf

Per serving: Calories: 254; Total Fat: 11g; Saturated Fat: 6g; Monounsaturated Fat: 4g; Cholesterol: 112mg; Sodium: 607mg; Total Carbohydrate: 11g; Dietary Fiber: 1g; Sugars: 6g; Protein: 28g

Nutrition Bonus: Iron: 3mg; Calcium: 150mg

Recipe by Tiffany Vickers Davis, Cooking Light NOVEMBER 2012
This recipe originally ran in Cooking Light January, 2011 and was updated for the November, 2012 25th anniversary issue.

Leave a comment

Spicy Roasted Butternut Squash Quinoa with Chicken

It’s officially the season for all things squash and with quinoa being the “it grain” these days, this recipe oh so current. The lovely colors of Autumn are brought out with roasted Butternut Squash and the chicken and quinoa combo pack this dish with protein for a satisfying meal. Serve with a fresh green salad for a complete meal.



Roasted Butternut Squash Quinoa with Chicken & Shallots – Gluten Free

 Serving Size: 4


    • 1 butternut squash, peeled & cut into chunks
    • 3 shallots, quartered
    • 4 garlic cloves, smashed
    • 2 tbsp olive oil
    • 1 tsp chili flakes
    • 1 cup dry quinoa
    • 2 shallots, thinly sliced
    • 2 garlic cloves, minced
    • 1 1/2 tbsp olive oil
    • 2 cooked chicken breasts, cut into cubes
    • sea salt & pepper, to taste


  1. Heat oven to 400 and line a baking sheet with foil
  2. Toss diced squash, shallots and garlic with olive oil, chili flakes, sea salt & pepper
  3. Spread evenly onto baking sheet and roast for 20 minutes, stirring at the halfway point
  4. Meanwhile cook quinoa according to package directions
  5. In a small sauce pan, heat 1 ½ tablespoons of olive oil over medium low heat. Add the remaining thinly sliced shallots and stir until soft, about 5 minutes. Add the garlic and stir for about another minute or two until the garlic has also softened
  6. Stir cooked quinoa together with the roasted squash, chicken and sautéed shallots with garlic
Photo courtesy of Sharon Rhodes. Original recipe can be found on The Honour System.
The Honour System is your one-stop resource for healthy, real food recipes. With mouth watering photography and step by step instructions, they show you how to eat well and how you can treat yourself without cheating yourself.

Get every new post delivered to your Inbox.

Join 3,615 other followers