Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Swiss Chard Frittata

This healthy and simple recipe gives you and your diners a delicious start to the day!

“A healthy alternative to the cheesy omelet: a frittata studded with Swiss chard, which delivers iron, potassium, and fiber. Using mostly egg whites in place of the usual whole eggs lowers the calorie count.” – Martha Stewart Living, June 2009


Swiss Chard Frittata

Makes 4 Servings


  • 1 large egg
  • 10 large egg whites
  • 1/3 cup fresh part-skim ricotta cheese, pressed through a fine sieve
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1 teaspoon extra-virgin olive oil
  • 2 leaves Swiss chard (4 ounces), sliced 1/2 inch thick crosswise (1 1/4 cups), stalks removed and chopped into 1/2-inch pieces (1/2 cup)
  • 1/2 large onion (4 ounces), thinly sliced crosswise (1/2 cup)


  1. Preheat oven to 375 degrees. Whisk together egg, whites, ricotta, teaspoon salt, and the pepper in a medium bowl.
  2. Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add Swiss chard stalks and onion, and cook until onion is tender and translucent, about 4 minutes. Add Swiss chard leaves, and cook, stirring, until tender, about 1 1/2 minutes. Sprinkle with remaining 1/4 teaspoon salt. Add egg mixture, and stir once or twice to distribute vegetables evenly. Place skillet in oven, and bake until eggs have set, about 13 minutes. Serve immediately.
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Chopped Vegetable & Bean Salad

This recipe is by Canyon Ranch and takes full advantage of this summers fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors. This is hearty enough for a vegetarian lunch or could be portioned smaller for a side dish.

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Chopped Vegetable & Bean Salad

Makes 4 Servings


  • 1/4 cup red wine vinegar
  • 2 tbsps olive oil
  • 1/2 tsp salt
  • 3/4 tsp black pepper
  • 1 head romaine lettuce (chopped)
  • 1/2 cup cucumber (diced)
  • 1/2 cup red bell pepper (diced)
  • 1/4 cup yellow bell pepper (diced)
  • 1/4 cup carrots (diced)
  • 1/4 cup purple onion (diced)
  • 1/4 cup olives (diced black pitted)
  • 3/4 tsp fresh oregano (chopped)
  • 2 tsps fresh basil (chopped)
  • 3/4 cup diced tomatoes
  • 1 cup white beans (cooked, home-cooked or canned, rinsed and drained)
  • 1 cup garbanzo beans (cooked, home-cooked or canned, rinsed and drained)
  • 1/2 cup hearts of palm (chopped)


  1. In a small bowl, mix vinegar, oil, salt, and pepper. Beat well.
  2. In a large bowl, combine remaining ingredients.
  3. Add salad dressing and toss lightly.
  4. Divide equally among 4 salad bowls.
Nutritional analysis per serving: 300 calories, 10 g fat (1 g saturated fat), 42 g carbohydrates, 14 g protein, 12 g fiber
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Healthy Labor Day Kebabs with a Twist

This is a fresh and healthy twist to the traditional kebabs you might be planning for Monday’s BBQ this Labor Day. It’s a simple dish with the perfect amount of jalapeño to adorn plump shrimp and sweet plums. Char these up on the grill and you will have a hit amongst your fans!

Shrimp & Plum Kebabs

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You will need four 10-inch skewers for this recipe. Also, if you’re not a fan of jalapeño, try green pepper instead. You can also switch out plumbs for peaches.

Makes 4 servings


  • 3 tablespoons canola oil, or toasted sesame oil
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon freshly grated lime zest
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt
  • 12 raw shrimp, (8-12 per pound), peeled and deveined
  • 3 jalapeño peppers, stemmed, seeded and quartered lengthwise
  • 2 plums, pitted and cut into sixths



  1. Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.
  2. Preheat grill to medium-high.
  3. Make 4 kebabs, alternating shrimp, jalapeños and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.


This recipe is from From EatingWell:  August/September 2006EatingWell for a Healthy Heart Cookbook (2008)


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Quinoa Tabbouleh

Originally from the mountains of Syria and Lebanon,[6] tabbouleh has become one of the most popular salads in the Middle East. Here this traditional dish, which is typically made with bulgur or couscous, gets an of-the-moment upgrade with the “it” grain, quinoa (although technically a seed). The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course or a hearty side.

Quinoa Tabbouleh

by The Bon Appétit Test Kitchen


  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon kosher salt plus more
  • 2 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4″ pieces
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced


  1. Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  3. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
  4. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Nutrition Information, Per serving (6 servings):

  • Calories: 289
  • Carbohydrates: 24 g (8%)
  • Fat: 20 g (31%)
  • Protein: 5 g (11%)
  • Saturated Fat: 3 g (14%)
  • Sodium: 206 mg (9%)
  • Polyunsaturated Fat: 3 g
  • Fiber: 4 g (15%)
  • Monounsaturated Fat: 14 g
  • Cholesterol: 0

RECIPE BY The Bon Appétit Test Kitchen


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Banana Peanut Butter Pops

These Banana Peanut Butter Pops remind me of a healthier-grown-up version of those chocolate dipped banana pops we used to get at our annual summer trip to the closest amusement park. Now as an adult I’ve realized roller-coasters give me a neck ache and I’ll pass. However, those chocolate dipped banana carts were always a favorite of mine and now this redo healthier version will be too! Lisa Lin is the author of this smart dessert snack which can be found on Healthy Nibbles and Bits.


  • 1 medium banana
  • 4 tsp creamy peanut butter
  • 4 tsp shredded unsweetened coconut
  • 1 TBS cacao nibs
  • 1 TBS dried cranberries, chopped
  • 2 skewers (optional)


  1. Peel the banana and chop it in half. Insert a skewer into the cut side of the banana, and push it in a few inches. Popsicle sticks work well, too. You can also skip the skewers if you don’t have any around the house.
  2. Place the bananas on a plate and freeze them for about 30 minutes to an hour. In the meantime, make sure that your peanut butter is at room temperature. This will make the peanut butter easier to spread later.
  3. Mix the coconut, cacao nibs, and cranberries together and spread them out on a flat plate.
  4. Take the banana out of the freezer. Using a butter knife, spread a thin layer of peanut butter on the banana and roll it on the plate with the toppings. Alternatively, you can just sprinkle the toppings on top, but it might be more difficult for the toppings to stick this way. I had some extra toppings left on the plate after rolling the banana in it.
  5. Enjoy!
I didn’t want the banana to turn into a block of ice, which is why I limited the chilling time to an hour and a half. If you want more frozen bananas, leave it in the freezer longer. I wouldn’t leave the banana in there overnight to avoid freezer bite.


Lisa LinLisa is from San Francisco and has passion for eating well and staying in shape through kickboxing, yoga, and cycling classes. She loves experimenting with new recipes and fitness routines, which she document on her blog, Healthy Nibbles & Bits. When she’s not blogging or exercising, she’s most likely watching Jeopardy! or British TV shows. For more from Lisa, follow her on FacebookInstagram and Pinterest.

Photo courtesy of Lisa Lin. Original recipe can be found on Healthy Nibbles and Bits.



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Red, White, and Blueberry Salad

Easy Red, White, and Blueberry Salad
(Makes about 6 servings; recipe created by Kalyn.)

3 cups fresh blueberries (slightly over one pound)
4 cups fresh strawberries, cut into bite-sized pieces
1 banana, cut into bite sized pieces
6 ounces low-carb vanilla yogurt (or more)

Yogurt Dressing Ingredients: 
(if not using low-carb vanilla yogurt as a dressing)
6-8 oz. plain fat-free Greek yogurt
1 T  light Agave Nectar (or a little more, to taste)
1/2 tsp. Vanilla (or a little more, to taste)


Pick through the blueberries and remove any bruised or spoiled ones.  (Most blueberries don’t need to be washed, but if they do, rinse in a colander and then let dry well, patting dry with paper towels if needed.)  Cut the stem out of each strawberry and cut into bite sized pieces.  Peel banana and cut into bite-sized pieces.
Put the blueberries, strawberries and banana pieces in a bowl and gently stir to combine.  If you’re making your own dressing, whisk together the Greek yogurt, agave, and vanilla, tasting and adjusting the flavor with a little more agave or vanilla as desired.  Stir the dressing into the fruit and gently combine.  Serve right away.  This can be kept in the fridge for a few hours, but it will get watery if it sits too long.

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Individual Summer Berry Crisps

Individual Summer Berry Crisps

Posted on June 16, 2014 by  in Desserts

Summer Berry CrispsMakes 4 berry crisps

• ½ c. favorite gluten free flour (I like a mixture of amaranth, buckwheat and tapioca starch for this!)
• 1 t. ground cardamom
• ½ c. sugar
• ¾ c. combination of chopped pumpkin seeds and sunflower seeds
• ¾ c. ground Perky’s crunchy flax cereal
• 1/3 c. shortening (or approximately 6 T.)

• 18 oz. mixed berries (approximately 1 ½ c. blueberries and 1 ½ c. chopped strawberries), you can use fresh or frozen
• 1 t. tapioca starch
• 1 T. fresh lemon juice
• ¼ c. sugar

1. Preheat oven to 350. Line a rimmed baking sheet with parchment paper and place 4 1-cup ramekins on top. Set aside.

2. Put all the topping ingredients in a bowl and mix together with a pastry blender, the back of a fork or your hands. Mix until the shortening is evenly mixed through and the mixture feels a little sandy.

3. In another small bowl mix together the berry filling, gently tossing until everything is coated with the sugar.

4. Pour the berry mixture evenly into the 4 ramekins and top with ¼ c. of the crisp topping. (Save the remaining crisp mixture for another batch! Pop it in a baggie and throw it in the freezer, it will stay good for a few months.)

5. Bake for 30-35 minutes until the berry juices are bubbling and the crisp is just lightly browned on top. Cool 10 minutes and then serve warm!


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