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Traditional Recipes Redone…Healthier


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An On-the-Go Breakfast: Coconut Walnut Oat Bars

Preparing a grab and go breakfast dish may be just what you need to spice up a mundane family breakfast routine. Instead of the rushed bowl of cereal and out the door scenario, throw your apron on and prepare this tasty treat in advance. Both you and your family will love to eat this breakfast delight all week. One of my favorite aspects of this recipe is its flexibility. Have a little fun and experiment with your favorite ingredients to flavor the oat bars to suit your tastebuds. Use this recipe as your starting point to mix things up in the kitchen! This is also a great recipe to get kids involved in the baking process.

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Camille Styles

 

Coconut Walnut Oat Bars

Ingredients: (1 Serving)

  • 1 cup gluten-free oats
  • 1 cup oat flour
  • 1/2 cup brown sugar
  • 1 teaspoon xanthum gum
  • 2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 lemon, zest
  • 1/2 cup coconut oil, melted and cooled
  • 2 teaspoons vanilla extract
  • 2/3-3/4 cup raspberry preserves
  • 1/4 cup raw walnuts, finely chopped

For detailed directions that explain how to prepare this breakfast delight, visit the blog Camille Styles.

Original recipe published on Camille Styles.
This recipe was originally penned by  Julia Gartland, a food and lifestyle expert and photographer. She enjoys developing recipes that are both gluten-free and delicious. Camille Styles is a lifestyle blog that features creative entertaining ideas as well as several phenomenal columns on design and food. Follow Camille Styles on Facebook, Twitter, and Pinterest.


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Black Bean, Sweet Potato and Quinoa Stuffed Bell Peppers

If you are looking to add some southwestern flair to tonight’s menu, this recipe for Stuffed Red Peppers will do just the trick! Though this recipe requires quite a few ingredients, it’s not too difficult to prepare.  The end result is both tasty and aesthetically pleasing–I always consider colorful plates as a good sign of a nutrient-rich meal. As an added bonus, this recipe is vegetarian and gluten-free.

 

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Image from Ambitious Kitchen

 

 

Black Bean, Sweet Potato, and Quinoa Stuffed Bell Peppers

Ingredients: (1 Serving)

  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1/2 large yellow onion, diced (about 1/2 cup)
  • 1/2 jalapeno, seeded and diced
  • 3/4 cup uncooked quinoa
  • 2 cups vegetable broth, divided
  • 1-15 oz can black beans, rinsed and drained
  • 1 medium sweet potato, peeled and finely diced
  • 2 Roma tomatoes, seeded and finely chopped
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 cup chopped cilantro
  • 1 teaspoon red pepper flakes, if desired
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt, plus more to taste if desired
  • 3 large red bell peppers, seeds removed and cut vertically
  • 3/4 cup reduced fat shredded colby jack cheese
You can find a detailed description of instructions for this recipe on the blog Ambitious Kitchen. Enjoy!

 

Original recipe published on Ambitious Kitchen.
Monique is the face behind the healthy-eats blog Ambitious Kitchen. Her recipes are a creative and delicious take on eating fresh. For more from Monique and all things Ambitious Kitchen, connect with her on Twitter, Facebook, and Pinterest.

 


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Hassle Free Snacks to Pack

Let’s face it, in-between meal munchies are hard to satisfy. It’s all too easy to turn to something unhealthy solely because it’s in arm’s reach. When my schedule is booked to the max, I find it hard to make healthy choices a priority. However, I always find that my days operate smoother when I’ve thought a bit ahead and packed something healthy to satisfy a mid-day craving. Listed below are a few options of snacks that require minimal effort to prepare. Feel free to leave a comment and tell us what your go-to snack is!

 

Snacks

Image courtesy of Foter.

 

 

Hassle Free Snacks to Pack

  • Banana and peanut butter
  • Celery and hummus
  • Sliced fresh fruit, with a greek yogurt dip
  • Pistachios
  • Freshly made trail-mix, with dried fruit, nuts and granola
  • Bell peppers with hummus
  • Pomegranate seeds
  • Greek yogurt with granola
  • Dried fruit mix
  • Sunflower seeds
For more ideas of simple snacks check out this article on My Fitness Pal.

 

My Fitness Pal is an excellent resource for those looking for a partner on their fitness journey! Check out My Fitness Pal’s blog, and follow My Fitness Pal on Facebook, Twitter, and Pinterest.

 


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A Vegan Take on Chowder

As far as soups go, I’ve found that during the winter months I crave a hearty, wintery blind that counters the chill in the air outside. This healthy recipe is a great option for those who have embraced the vegan lifestyle but don’t sacrifice flavor in their dishes! What I really love about this recipe is that it has quite a kick to it! If you are shy from spice, you may want to limit the amount of suggested Harissa that is used, or substitute for an alternative. Another note, If you are limiting the carbs in your diet, you may want to leave out the cornbread croutons that this recipe includes.

 

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Vegan Corn Cream Soup With Cornbread Croutons

Ingredients:

  • Here is what you’ll need for the cornbread croutons:
    • 2 cups non-dairy milk
    • 1/2 lemon
    • 2 cups cornmeal
    • 1 cup all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/3 cup coconut oil, melted
    • 2 Tablespoons maple syrup

 

  • The Chowder will require:
    • 4 ears of fresh corn cobs (kernels removed from cobs)
    • 3 garlic cloves, minced
    • 2 Tablespoons olive oil
    • 2 Tablespoons Harissa (or to taste)
    • 3 cup vegetable broth
    • 1/4 cup raw cashews, soaked in water overnight
    • Salt / Pepper (to taste)
    • Chives, for garnish

Detailed directions can be found by heading over to find the original recipe on Vegetarian Ventures.

Photo courtesy of  Vegetarian Ventures. Original recipe published on Vegetarian Ventures.
We recommend following Vegetarian Ventures as they explore vegan recipes that don’t sacrifice taste. Keep up with VV  on Twitter, Facebook, Instagram and Pinterest.

 


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Flavorful Greek Tomato Salad

What could be better than eating your veggies and loving it? This classic mediterranean dish adds some pizazz to the regular side-dish lineup. Mid-January is quickly approaching, and dedication to any 2015 resolutions are now being put to the test. Meeting your fitness goals is easy when you supplement your workout with tasty, guilt-free meal option such as these. As an added bonus, this dish is quick and simple to whip up on a whim!

 

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Greek Tomato Salad

Ingredients: (2-3 Servings)

  • 4 medium tomatoes, cut into 8 wedges
  • ½ of a cucumber, peeled, halved and sliced
  • ¼ cup sliced green onions
  • 8 kalamata olives, sliced
  • 3 Tbsp. low-fat feta cheese
  • ¼ cup red wine vinegar
  • 2 Tbsp. olive oil
  • ¼ tsp. garlic powder (or 1 clove garlic, minced)
  • ½ tsp. oregano
  • ¼ tsp . basil
  • ⅛ tsp. sugar
  • ⅛ tsp pepper
Author: Jen Nikolaus

Directions:

  1. Combine all veggies and feta cheese into a bowl.
  2. In a separate bowl whisk together oil, vinegar, and spices.
  3. Pour the whisked mixture over the veggies and toss the salad accordingly.
Photo courtesy of Jen Nikoulas. Original recipe published on Yummy Healthy Easy.
Jen, of the blog Yummy Healthy Easy, posts recipes that are taste-tested by her So-Cal family. All of her recipes are simple and delicious–the perfect solution for busy families that want to make healthy meals a priority. For more from Jen, check out amazing blog: Yummy Healthy Easy and connect with her on Facebook, Twitter, Pinterest and Instagram.

 


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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

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

Ingredients:
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
Directions:
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.

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Gluten Free Pumpkin Spice Parfait

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

GLUTEN FREE PUMPKIN SPICE PARFAIT

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Author: Cassie
Recipe type: Dessert, Snack
Cuisine: Gluten Free
Serves: 1 serving
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Full Recipe, Directions and Photos can be found at Almost Getting it Together
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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
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