Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Creamy Avocado Dressing

Confession: one of my favorite ingredients are avocados. They are such a versatile and yummy fruit and surprisingly they have more potassium than a banana! I know what you’re thinking, I always assumed avocados were veggies too. The best part? The numerous ways you can incorporate avocados into your life: juice it, eat it whole, crush it into Guacamole, or in this instance make a creamy dressing to top off your salad! All of these reasons can be attributed to why I love this recipe so much! As always, enjoy and let me know what you think!Avocado549x305



  • 2 ripe avocados, halved and pitted
  • 1 garlic clove
  • Juice of 1 lemon
  • ⅓ cup rice-wine vinegar
  • ¼ cup extra-virgin olive oil
  • Salt and pepper

For detailed directions to prepare this recipe, read more at PureWow.

PureWow is an online space for mouth-watering healthy recipes, lifestyle advice, and more! You can follow PureWow on Facebook, Pinterest and Instagram.

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Kiwi Glazed Cheesecake from The Oaks Spa

Wrap your mind around this: a summer dessert that’s just 110 calories a slice! Many recipes for cheesecake can often be high in calories and sugar– but this redo is an absolutely necessary indulgence sans the guilt. Even better? Few ingredients and easy preparation. Strawberries and kiwis are arguably the summer staples as far as fruit is concerned and this recipe features both! Cool off poolside with a slice and enjoy. If you’re absolutely obsessed with this dessert as I know you will be, head over to The Oaks Spa and sample the original from Christine Denney!

Kiwi Glazed Cheesecake

(Serves 10, 110 Calories/serving)

Preheat oven to 350 degrees.  Spray a 9 inch pie plate with a nonstick spray.


  • 3 cups nonfat cottage cheese
  • 2 whole eggs
  • 2 Tbsp. agave (or honey)
  • 1 ½ tsp. vanilla extract
  • 2 Tbsp. lemon juice

For the Cheesecake:

Process everything except the eggs in a blender or food processor until creamy.  Add eggs and process until combined.  Pour the mixture into the prepared pie plate and bake approximately 30 minutes until the center is set.  Refrigerate for at least one half hour before adding the fruit and glaze.

Kiwi, strawberry and glaze preparation:

Peel and thinly slice five kiwis.  Slice about 6 strawberries.  Prepare the following glaze:

In a small pan, heat ½ cup apple juice concentrate.  Mix two teaspoons of arrowroot or cornstarch with two tablespoons of water.  When apple mixture boils, add arrowroot mixture and whisk until incorporated and beginning to simmer.  Cool at room while you are waiting for cheesecake to be ready.

When cheesecake has chilled for one half hour, arrange kiwi and strawberry slices decoratively around cheesecake.  With a pastry brush, apply cooled glaze to fruit and fill in any places that fruit is not covering.  This will be best if chilled for at least another two hours, or overnight.  Slice and serve, either as is or with a fresh raspberry sauce.

logo-red-OaksSpaThis recipe was originally penned by Christine Denney, Food Services Director at the Oaks at Ojai Spa. Her recipes are always fresh and inspired by her love of nutrition and eating well. You can find that her cookbook, Recipes from the Heart, is available to purchase here. For more recipes from Christine, check out her chef spotlight  page on Recipe Redo.


Zucchini Noodles with Basil Balsamic Marinated Tomatoes

Warmer weather and plenty of sunshine requires recipes to complement the easy summer atmosphere. This recipe serves only one, but feel free to double, triple or stretch the ingredients to what works best for you! Though the zucchini pasta noodles are creative and yummy, what really makes this dish stand out are the Basil Balsamic marinated tomatoes– they are bursting with flavor and absolutely irresistible. One note to add: if you don’t have one already, you may need to purchase a Julienne Peeler to create the zucchini pasta noodles effect. The peeler’s uses are many and the investment isn’t too much of a stretch. Enjoy and eat well!


Zucchini Noodles with Basil Balsamic Marinated Tomatoes

Ingredients (Serves 1)

  • 1 heaped cup of small tomatoes, halved
  • splash of balsamic vinegar, about 1 tbsp
  • splash of extra virgin olive oil, about 1 1/2 tbsp
  • 1 tsp finely minced garlic
  • 1 sprig of basil, leaves finely sliced
  • salt + pepper
  • 1 medium zucchini
  • handful of pine nuts

This lovely summer day recipe and detailed instructions can be found at A House in the Hills. 


A House in the Hills is as adorable as it is practical. You can keep up with their fresh recipes, lifestyle blog and various adventures on Pinterest, Facebook, and Twitter.


Flourless Black Bean Avocado Brownies: Gluten Free and Vegan

You’ll have to trust me on this one– this edition of Recipe Redo is adventurous and ambitious! For the brownie lovers of the world, this may be just the healthy solution you’ve been searching for to satisfy your chocolate cravings. The ingredients to this brownie spin may seem weird (black beans and avocados we are looking at you), but my bet is that you won’t be able to resist sneaking a taste out of the brownie batter bowl. It’s a win-win situation for the reformed chocoholics: you can have your brownies and get in your veggies at the same time! The best part? This recipe is gluten-free and vegan approved! Enjoy and as always, comment below and share what you think!2-IMG_3234

Flourless Black Bean Avocado Brownies


  • 1 large flax egg
  • 1 – 15oz can low sodium black beans, rinsed and drained
  • 1/2 medium to large ripe avocado
  • 1 tablespoon vanilla extract
  • 1/2 cup packed dark brown sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon coconut oil
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling
You can find detailed instructions for this recipe on the blog Ambitious Kitchen. Enjoy!
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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Margherita Pizza Wheels, Kids Can Cook too!

Meal times are a great way to connect with your family over dinnertime conversations! Even more, preparing meals are a unique opportunity to get kids involved in a hands-on activity with a delicious reward. Little hands will have so much fun rolling the pizza dough into pinwheels! I particularly love this recipe because of it’s versatility. Feel free to customize this recipe to fit your diet: instead of using regular crust, swap it out for a gluten free option. Also, add in your favorite veggies and toppings to make a meal that’s kid-approved!



(Makes 12 4-inch pizza wheels)

  • 1/2 recipe Basic Pizza Dough
  • Easy marinara (recipe below)
  • 4 ounces (113 grams) mozzarella cheese, thinly sliced
  • 1/2 cup (10 grams) basil leaves, chopped
  • Yellow cornmeal, for dipping
  • Coarse salt, for sprinkling


  • 2 tablespoons olive oil
  • 1/4 cup (36 grams) onion, chopped
  • 2 garlic cloves, chopped
  • 1 14.5 oz can peeled diced tomatoes
  • 1 tablespoon fresh herbs such as basil, oregano and thyme (2 teaspoons dried)
  • Pinch red pepper flakes
  • 1/2 teaspoon salt, plus more to taste

For detailed preparation instructions, visit Completely Delicious.


Annalise loves to bake and share her recipes on her blog Completely Delicious! For more of her delicious recipes, follow her on Facebook, Twitter and Pinterest.


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Green Goddess Avocado Toast with Roasted Spring Vegetables

What could be lovelier than celebrating Spring and sunny days to come with a fresh take on a yummy recipe?  By combining all my favorite veggies, this dish is an unbelievably delicious delight. Start by tossing the veggies with olive oil, honey, a dash of salt and za’atar in a pan until they are caramelized. You’ll want to top off the toast with the roasted veggies and avocados for the full Green Goddess effect. Serve as an appetizer at your next garden party– it’s sure to dazzle any table and be a guest favorite!



  • 1 pound assorted spring vegetables (radishes, snap peas, shallots, carrots, asparagus), cut into 1-inch dice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 teaspoon salt, divided
  • ½ teaspoon za’atar
  • 6 slices whole grain bread (I used Udi’s Gluten-Free Millet-Chia loaf)
  • 3 Avocados
  • ½ cup Yogurt-Tahini Sauce
  • Hemp seeds for garnish, optional

For detailed instructions on how to prepare this recipe, visit Feed Me Phoebe.

The adorable Phoebe,  the face behind the delicious recipes of Feed Me Phoebe, is a NYC native. Her cooking endeavors are an extension of her philosophy of living a balanced life beyond the plate. Keep up with her healthy and adorable blog and connect with her on Facebook, Twitter and Pinterest.

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Crunchy Chopped Salad with Fresh Veggies

Don’t let your salad be boring– try this crunchy spin! In this recipe, the sugar snap peas, radishes and jicama all give this salad that irresistible crunch that I crave. Feel free to add additional veggies or ingredients to stylize the salad to fit your tastebuds. Top it all off with a yummy cumin-lemon vinaigrette for a tangy bonus. Comment below and share how you like your crunchy salad best!

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Crunchy Chopped Salad with Sugar Snap Peas, Jicama, Radishes, Tomatoes, and Green Garbanzo Beans

Ingredients: (2-4 Servings)

  • Ingredients:
    1 cup-diagonally sliced sugar snap peas
    4-5 large radishes, trimmed, cut in half, then cut in half-moon slices
    1 cup- jicama, cut in cubes (about 1/2 large jicama)
    1 cup- cherry tomatoes, cut in half
    1 cup green garbanzo beans, thawed if frozen (other types of beans could be substituted.)
    2-3 cups chopped romaine lettuce
  • Dressing Ingredients:
    2 tablespoons- fresh-squeezed lemon juice
    1/2 tsp. ground cumin
    salt and fresh ground black pepper to taste (I used Vege-Sal)
    3 tablespoons extra-virgin olive oil
 For detailed instructions to prepare this yummy salad, head on over to Kaylyn’s Kitchen.
Kaylyn, of the blog Kaylyn’s Kitchen, posts recipes that fit with her special emphasis on low-carb cooking. Though her recipes may be low-carb they do not lack in flavor or variety. Kaylyn has been blogging for over ten years and has plenty of wisdom to share when it comes to eating healthy! For more from Kaylyn, check out amazing blog: Kaylyn’s Kitchen and connect with her on Facebook, Twitter, and Pinterest.

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