Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Spa Eastman’s Two Layer Chocolate and Orange Cake

This Recipe was created by the Chef at Spa Eastman (Eastman, Quebec, Canada) a member of the Destination Spa Group.

Good news for chocolate lovers : “Dark chocolate contains 70 percent cocoa and provides the body with polyphenols that fight cancer. Resveratrol in red wine possesses powerful anti-cancer activity.” (Source: Richard Beliveau studies and book. Read more).

The most amazing about this cake is… there’s no flour at all in it!  And it’s terribly easy to prepare…

Cake Ingredients

  • 240g of egg whites at room temperature (8 units)
  • 115g (1/2 cup) fine sugar cane
  • 80g (approx 3 oz) of unsweetened cocoa powder
  • 5 ml (1tsp) baking powder (alum free)

Filling

  • 250ml (1 cup) of orange marmalade with spices

Frosting

  • 125 ml (1/2 cup) of soy beverage
  • 210g (1 1/3 cup) dark chocolate 70%, broken into small pieces

The zest of an orange (for decoration)

Directions:

  1. Preheat oven at 180°C (350°F)
  2. With a mixer, beat the egg whites while progressively adding the sugar till it rises like a nice meringue. Sift together the cocoa powder and baking powder. Add to meringue very delicately using a spatula. Pour into a spring-form cake mould of 20 cm (8 in) in diameter that has been greased and floured. Insert into oven for 25 to 30 minutes or until a tooth pick inserted in the middle comes out clean. Remove from oven and let it cool 5 minutes, then remove from mould. Set on a cake plate and refrigerate for 30 minutes.
  3. Cut the cake in two horizontally. Spread marmalade on one side and cover with the other half.
  4. In a pan, bring the soy beverage to a boil, and then pour over the chocolate. Mix till the chocolate pieces have dissolved into a smooth texture and proceed to frost the cake. Decorate with orange zest.

To Serve: Cool. Serve. And Enjoy!


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Dr. Janet’s Roasted Red Pepper Hummus

This Recipe was created by Dr. Janet Brill, Nutritionist, Award-Winning Author and Go Red Spokesperson.

Delicious and satisfying, hummus whips up in minutes. Enjoy this Middle Eastern staple as a dip for a tray of fresh summer veggies or as a tasty filling or “binder” for a veggie-packed whole grain sandwich. It simply doesn’t get much more nutritious than this. Made from high fiber and protein legumes (chickpeas), this recipe also gives you an extra vitamin and antioxidant boost from the peppers, garlic, EVOO and lemon. Hummus should be a staple in every health conscious person’s diet.

Ingredients:RedPepperHummus

  • 1/2 cup roasted red pepper strips
  • One 15-ounce can chickpeas, drained and rinsed
  • 1/2 cup water
  • 1/2 cup tahini
  • 2 garlic cloves, peeled and minced
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 large basil leaves, chopped

Directions:

  • In a blender or food processor mix the red pepper strips, chickpeas, water, tahini, garlic, lemon juice, oil, salt, pepper, and basil until smooth.
  • Use either jarred, or Roasted Red Pepper Strips. Refrigerate for at least 4 hours for the best flavor.

Serves 10

Nutritional Information:

Per 1/4 cup:
Calories: 141
Fat: 10 g (0 g EPA, 0 g DHA, < 1 g ALA)
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 243 mg
Carbohydrate: 11 g
Dietary Fiber: 3 g
Sugars: < 1 g
Protein: 4 g


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Chicken Taco Lettuce Wraps

This Recipe Redo was created by Debra K, and written for Spry Living as a featured entry.

A dairy-free, corn-free and gluten-free taco—possible? Yes! Delicious? Yes! Try my recipe to see for yourself.

Mexican food is one of my favorites, and while going through my detox, I had to figure out how to create a taco that did not have cheese, corn and flour. Seriously, I cannot live without these flavors. These just might become your family’s favorite because they are so fast, easy and very healthy!

What you need:

Rotisserie Chicken – removed from the bone and skinned
Your choice of toppings:photo

  • Cilantro
  • Red pepper – diced
  • Jalapenos – minced
  • Avocado – sliced
  • Scallions – diced
  • Salsa
  • Lettuce leaves for the shell
  • Daiya non-dairy cheese

How-to:
Place slices of the chicken in lettuce leaves (use double layers to avoid leakage).  Pile on your favorite toppings and enjoy!


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Sweet Potato Salad

This Recipe was created by The Heartland Spa & Fitness Resort (Illinois) a member of the Destination Spa Group.

For an interesting and healthier twist to the tried-and-true potato salad, try this version made with sweet potatoes.

Ingredients:

  • 2 pounds sweet potatoes
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ cup chopped fresh cilantro
  • ½ cup red bell pepper
  • 4 tablespoons scallion

Directions:

  1. Peel and dice sweet potatoes. Place the sweet potatoes into a roasting pan with a light spraying of cooking spray. Roast them for 1 hour at 375 degrees or until tender.
  2. While the potatoes are cooking, make dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper.

To Serve: Serve warm, or refrigerate and bring to room temperature before serving.

Nutritional Information:

Yield: 6 servings

Per Serving (excluding unknown items): Calories: 228, Fat: 12 g (48.0% calories from fat), Protein: 2 g, Carbohydrate: 28 g, Dietary Fiber: 4 g, Cholesterol: 0 mg, Sodium: 20 mg,
Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat


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Skillet Top Lasagna

The following recipe is compliments of Francesca Pucher, a fitness professional and author of the healthy cookbook Fit Cuisine.

Skillet top Lasagna

Ingredients:

  • 24 oz marinara sauces, favorite jarred or fresh
  • 1 lb. whole wheat egg noodle
  • 1 tbsp. minced garlic
  • 1-2 cups low fat ricotta cheese, find a brand you like
  • 1 cup low fat mozzarella cheese shredded
  • 2 tsp. Grated Parmesan Cheese
  • 1 tsp. fresh basil chopped

Directions:

  1. In a sauce pan, boil water for your noodles. In a bowl combine your ricotta, basil, garlic, and 1 tsp of Parmesan cheese. In a sauce pan add your sauce noodles, and the ricotta mixture. Over low flame toss till heated through. Remove from heat and serve.

Tips:

Great way to enjoy a family favorite without all the calories and fat. Whole wheat noodles and low fat cheese cut the calories. Very quick to prepare and the whole family will enjoy it. Serve with a side vegetable or large salad.


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DK’s Basil Pear Energizer

This Recipe Redo was created by Debra K, and originally written for Spry Living as a featured entry.

Have you ever read a book that changed your life? Oh boy, I have a whole list of them. Maybe I’ll write about some of them soon. I’m thinking today about Green for Life by Victoria Boutenko. In this book, Mrs. Boutenko talks about the benefits of incorporating more raw leafy greens into your life. She recommends throwing them in a blender with some great-tasting fruit and enjoying these every day. By doing this you add a huge dose of raw vitamins, fiber and antioxidants. Since reading this book, these drinks have become part of my healthy lifestyle. Honestly, once you start drinking them others want to know about it and try them too. When you share this with others you are doing your part to “healthify” the nation!

The great news is that, to start, you don’t have to change anything else. Add an energizer to your diet every day and see what happens. A good friend of mine started making these for her and her husband Tom. Tom had not made any other changes to his diet but in just over a month he’d lost 7 pounds. My boyfriend’s sister began to make these for her teenage son and his acne cleared up. It was great to hear that he was asking for his energizer every morning before school.

To get you started on your energizer routine here are some tips and a recipe:

  • You’ll really need a good-quality blender to create a smooth consistency.
  • Start with softer items in the bottom of the blender so things don’t get stuck.
  • Add enough liquid (water or non-dairy milk) to create the consistency you prefer. You might have to practice with this.
  • Rotate your greens. It’s easy to get stuck on spinach, but it is actually healthier if you rotate different greens. Try using spinach, different lettuces, parsley, beet greens and kale.
  • To start, you can use more fruit than greens. Once you get used to the flavor, move towards doing more vegetables than fruit.
  • You can create interesting drinks by adding in cucumbers, celery, ginger, rice protein, nut butters and fresh herbs.
  • There are tons of recipes online, but be creative and create your own. Or try mine:

DK’s Basil Pear Energizer
Since I had received a box of Harry and David pears I took this opportunity to create a delicious pear energizer. I like this one chilly, so refrigerate all items for a couple hours before making. You can also throw in a couple ice cubes.

  • 2 Handfuls of spinach
  • 1 Large pear, seeded
  • 1 tsp Flax seeds
  • 1 small piece of ginger
  • A few leaves of fresh basil
  • Enough chilled water to make the right consistency

Place all items in your blender, blend and enjoy!!

 


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Red Mountain Resort’s Jerk Seasoned Roasted Quail with Agave Pomegranate Glaze

This Recipe is compliments of Red Mountain Resort, a member of Destination Spa Group.

Ingredients:

  • 4 Quail, semi-boneless (4 oz. each)
  • 4 Tbsp. goat cheese (1 oz. per serving)
  • Jerk seasoning (recipe below)
  • Pomegranate reduction (recipe below)
  • Basmati wild rice pilaf (recipe below)

Directions:

  1. Stuff quail with 1 oz. goat cheese.
  2. Dredge stuffed quail in jerk seasoning.
  3. Bake at 350 degrees for 20 minutes or until done.
  4. Top each cooked quail with 1 Tbsp. Pomegranate reduction.
  5. Serve with ½ cup Basmati wild rice pilaf.

Jerk Seasoning Ingredients:

  • 1 Tbsp. onion powder
  • 1 ½ tsp. dried thyme
  • 1 ½ tsp. ground allspice
  • 2 tsp. salt
  • 3 tsp. fructose (can substitute sugar)
  • 1 tsp. black pepper
  • 1 tsp. cayenne pepper
  • 1 ½ tsp. granulated garlic
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cinnamon Seasoning

Seasoning Directions:

  1. Mix all ingredients well.

Pomegranate Reduction Ingredients:

  • 1 cup pomegranate juice
  • 1 Tbsp. agave syrup

Reduction Directions:

  1. Reduce pomegranate juice to 1/4 cup (be sure it has a syrup consistency).
  2. Add agave syrup and stir.

Basmati Wild Rice Pilaf Ingredients

  • 1 Tbsp. pure olive oil
  • 2 Tbsp. diced yellow onions
  • 2 Tbsp. diced carrots
  • 2 Tbsp. diced celery
  • 1 cup basmati white rice
  • 1 tsp. tarragon
  • ½ tsp. allspice
  • ½ tsp. salt
  • 1/8 tsp. black pepper, fresh ground
  • 2 cups chicken stock
  • ¼ cup cooked wild rice

Rice Directions:

  1. Bring pure olive oil to smoke point.
  2. Add diced yellow onions, carrots and celery. Sauté until onion starts to turn clear.
  3. Add basmati white rice, stir and sauté on medium heat for 5 minutes
  4. Stir in tarragon, allspice, salt and pepper.
  5. Add chicken stock.
  6. Bring to a boil. Reduce to simmer, cover and cook until done.
  7. Mix in cooked wild rice.