Recipe Redo Blog

Traditional Recipes Redone…Healthier

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“So Easy” Blueberry Cobbler

One of the goals for the Journey into Wellbeing is to take traditional recipes and redo them in a healthier fashion.  For the Kentucky show the chef, Bobby Benjamin, chose to redo blackberry cobbler.  I was fortunate enough to try it right out of the over during the shoot and can vouch for its awesomeness.  With my recent diagnosis of food sensitivities I decided to take a stab at redoing the redo…(wow that’s a mouthful).   My subs here are basic and work really well.

Blueberries are one of the highest anti-oxidant fruits and will boost your immune system and keep your urinary tract system healthy.  Fresh blueberries are the best option.   You’ll want blueberries that are firm, uniform in color and move freely when you shake the container.  If you decide to buy frozen blueberries, shake the bag and only buy if the berries move freely.  If they are clumped together most likely they have thawed and been refrozen.

You can find Chef Benjamin’s original redo HERE.

Blueberry Cobbler1Filling Ingredients:

  • 2 cups fresh blueberries
  • 2 oz. dark rum
  • ½ tsp. vanilla extract
  • 2 tsp. local honey

Topping Ingredients:

  • 3 T Gluten Free Granola
  • 1 T Coconut Flour
  • 1T brown sugar
  • 1 T Ghee, melted
  • 1 tsp. cinnamon
  • 1/8 tsp. nutmeg


  1. Heat oven to 375°F.Blueberry Cobbler2
  2. Coat four 4oz. ramekins with cooking spray
  3. Combine berries, rum, honey and vanilla in a bowl; toss well.
  4. In separate bowl combine remaining ingredients. Mix until moist and crumbly.
  5. Add berry-mixture to ramekins. Spread crumble onto the fruit mixture.
  6. Place the ramekins in the oven and bake the cobblers for approx. 20 minutes. (or until golden brown.)
  7. Top with vanilla coconut ice cream for extra goodness

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Sparkling Melon Gazpacho from Red Mountain Resort and Spa

This Recipe is compliments of Red Mountain Resort and Spa in Utah, Executive Chef of (Link to their restaurant or website)

Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar. Once in Spain it became a part of Andalusian cuisine, particularly Córdoba and Seville, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.

There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood, and other ingredients. This version is bright and fresh, perfect for summer!


  • 1 Melon Cantaloupe, peeled, seeded and chopped
  • 1 Melon Honeydew Melon, peeled, seeded and chopped
  • 1/4 Cup Perrier or Other Sparkling Water
  • 1 Tbsp. Fresh Mint, minced
  • 1/4 Cup Fresh Pineapple, minced (optional garnish)
  • 1/4 Cup Fresh Strawberries, minced (optional garnish)
  • 1/4 Cup Red Grapes, whole (optional garnish)
  • 1/4 Cup Fresh Blueberries (optional garnish)


  1. Chop melons into large chunks. Place in blender with mint and sparkling water.
  2. Puree until smooth.
  3. Add minced and whole fruit.
  4. Chill and serve.

To Serve: For a fancier presentation, puree each melon separately with half of the sparkling water and mint. Place in two separate containers. After chilling, pour both colors into a frozen martini glass at the same time for two separate colors. Garnish with fresh mint and sorbet.

Nutritional Information: Serves 12

Recipe Nutrient Analysis, Single Serving: 50 calories, 13g carbohydrate, trace protein, 0g fat, 0g saturated fat, 0mg cholesterol, 25mg sodium, 1g fiber

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Holy Moly Posole

This Recipe was created by Zel Allen, both an Author of two vegetarian cookbooks and a co-producer of Vegetarians in Paradise, an online vegan magazine.

The Scoop on Posole

Posole, a hearty main-dish soup, might be considered one of Mexico’s national dishes and is typically made with pork, hominy, red or green chiles, garlic, and oregano. The soup contains few vegetables but relies on vegetable add-ins served on the side.

To turn this fatty, cholesterol-laden soup into a healthy, colorful, and inviting main dish, I’ve done a complete makeover by removing the cholesterol and lowering the calorie content. I’ve eliminated the pork and vegetable oil traditionally used for sautéing onions. Instead, I boost the nutritional value with lots of vegetables, vegetable broth, and use beans as the protein source in place of the pork. The fun part of this meal is the banquet of veggie add-ins served on the side and the Tofu Sour Cream, far lower in fat than dairy-based sour cream. Look ma, no cholesterol! The soup is vegetable-based, yet very wholesome and nourishing.

Living in Los Angeles, I am fortunate to have the pleasure of enjoying Mexican food frequently and collecting traditional recipes I can easily remake into healthful versions.

Some regions of Mexico believe it’s the hot chiles that have given posole its reputation for curing hangovers. Because of this notability, posole is often served on Saturday and Sunday mornings to aid recovery from the past night’s revelry.

There are many variations of posole. The soup can be red, green, or white, like the colors of the Mexican flag. Red posole gets its bright color from roasted red chiles. The green posole is made from tomatillos and pumpkin seeds, while the white posole contains hominy in a clear broth with chiles served on the side. If you’re in some regions of Mexico on a Thursday, you might enter a restaurant and see posole listed as the daily special. The soup is often included as one of the special dishes served on Christmas Eve.

Posole copyIngredients:

  • 1/2 cup raw pumpkin seeds
  • 1 1/4 pounds fresh tomatillos, husks removed
  • 3 cups vegetable broth or water
  • 1 (14-ouncew) can diced tomatoes
  • 2 large fresh tomatoes, chopped
  • 1 large onion, chopped
  • 3 large cloves garlic, coarsely chopped
  • 1/2 to 2 jalapeno chiles, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1 large zucchini, chopped, or 4 ounces green beans, cut into 1-inch lengths
  • 1 red bell pepper, or 1 carrot, chopped
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (1 pound, 13-ounce) can hominy, undrained, or 1 (15-ounce) can corn kernels, undrained
  • 1/2 to 1 teaspoon salt
  • Lemon juice
  • 1 1/2 cups Tofu Sour Cream  (recipe below)


  1. Preheat the oven to 350 degrees F. Put the pumpkin seeds in a single layer on a 17 1/2 x 12 1/2 inch rimmed baking sheet. Bake for 8 minutes or until toasted. Alternatively, toast the pumpkin seeds in a skillet over high heat, stirring constantly for 1 1/2 to 2 minutes. Immediately transfer them to a plate to cool. Put the seeds in a blender or food processor. Process until ground to a fine meal.
  2. Wash the tomatillos under running water. (They will retain their somewhat sticky surface.) Slice them into quarters and put them in an 8-to 10-quart stockpot.
  3. Add the vegetable broth, the canned and fresh tomatoes, onion, garlic, jalapeno, cumin, coriander, garlic powder, oregano, and chili powder. Cover and bring to a boil over high heat. Decrease the heat to medium, uncover, and simmer for 10 to 12 minutes.
  4. Add the zucchini and bell pepper and cook 5 to 8 minutes. Add the black beans, pinto beans, hominy with liquid, salt, and the reserved ground pumpkin seeds and cook another 5 minutes to thicken the posole.
  5. Before serving, add the lemon juice and adjust the seasonings. Ladle the posole into large soup bowls, and place a dollop of Tofu Sour Cream into each serving. Serve the add-ins of your choice on the side.

Add-ins: Sliced radishes, chopped onions, shredded lettuce, shredded green cabbage, diced avocados, sliced green or black olives, crushed baked tortilla chips, steamed or mashed chopped chayote squash, hot sauce, shredded vegan Jack, Cheddar, or nacho cheese, lime wedges, dried oregano, chopped cilantro.

Tofu Sour Cream

  • 1 (12.4-ounce box extra-firm silken tofu, drained
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 teaspoon rice vinegar
  • 1/4 teaspoon salt


  1. Combine all the ingredients in a food processor and process until smooth and creamy.
  2. Use immediately or refrigerate for 8 to 12 hours to thicken. Stored in a tightly covered container and refrigerated the Tofu Sour Cream will keep for 1 week.

Yield: 5 to 6 servings

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20 Smart Food Substitutes for Sensitive Stomachs

Swaps (1)With my recent diagnosis of food sensitivities, I have become an expert at finding less troublesome substitutes for some of my favorite things.  My boyfriend, Eric and I decided to do a food detox and eliminate all the foods I was testing sensitive to.  Not wanting to feel deprived we found some great recipes and by the end of the four weeks we were swapping less allergenic ingredients like pros….and felt better than we had in decades.  No kidding!

For us we decided to eliminate gluten, dairy, soy, nuts, corn, alcohol, coffee and egg.  We minimized grains and beans for good measure.  For a true detox, you have to read every single label because these problem foods are in almost everything and they appear in different forms such as food starches, oils, fillers and flavorings.  It is best to completely avoid most processed and prepared foods and condiments to ensure you are not keeping inflammation going by having small daily reactions to fillers.

One of the things that made this process easier was the finding of great substitutes.  In lieu of one thing we would use something else.  To help you with your detox journey, here is my compilation of some of the swaps we were able to make.  If you have great swap ideas be sure and send my way.

For the full list visit the full article HERE.

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Mayan Hot Chocolate

This Recipe is compliments of Rancho La Puerta, a Destination Spa Group member.

Chocolate (xocolatl) was originally developed by the Mayan people of southern Mexico, long before the Spanish conquest. This creamy hot chocolate is based on an authentic Mexican drink recipe and has a secret ingredient. Also dark chocolate in small quantities offers real health benefits!


  • 1 cup cooked butternut squash pulp
  • 3 ½ cups milk
  • 3 ounces Ibarra brand Mexican chocolate
  • 3 ounces semisweet chocolate, chopped
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ⅛ teaspoon freshly grated nutmeg


  1. In a blender, puree the squash with 1¾ cups of the milk until perfectly smooth.
  2. In a large saucepan, mix the remaining 1¾ cups of milk, chocolate, and spices. With a whisk, stir over low heat until the chocolate is melted, then add the pureed squash. Do not boil. Strain through a coarse sieve to remove any trace of the squash fiber.
  3. Reheat gently in a heavy saucepan. Serve in little demitasse cups, with a crisp cookie for dipping.

To Serve: Serve in little demitasse cups, with a crisp cookie for dipping.

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Tomato Basil Salmon

This Recipe was created by Tina Chan, Founder and CEO of Powbab, Inc.

A tomato basil sauce on salmon recipe that will blow your tastebuds away.  Fresh tomato with capers, basil and thyme for a perfect palate flavor profile on top of a lightly cooked fillet of salmon.  Healthy should be tasty, and this combination of a tomato sauce with salmon will be called ‘tasty’ everytime.  This recipe is an all-time personal favorite.


  • 3 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, peeled and diced
  • 2 large fresh tomatoes, diced
  • 1 Tbsp fresh thyme leaves, chopped
  • 2 teaspoon freshly grated lemon zest
  • Juice of 1/8 of fresh lemon
  • 2 Tbsp of capers, drained
  • 2 tablespoons of fresh finely chopped basil
  • 1/4 cup white wine
  • 1/4 cup water
  • Salt and pepper
  • 2 fresh salmon fillets, 1/2 lb each


  1. In a large, wide (at least 12 inches wide) saucepan (one that comes with a cover), heat olive oil on medium heat. Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes. Add the garlic and cook for 1 minute. Raise the heat to medium-high and add the tomatoes, thyme, lemon zest, lemon juice, capers, and basil. Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry. Salt and pepper to taste.
  2. Add 1/4 a cup of white wine – a simple Chardonnay will work. Add 1/4 cup of water. Bring to a simmer. Place the fillets in the pan on top of the sauce, skin side down, if the fillets are still in their skin. Cover and reduce heat to medium-low. Cook for 5-10 minutes, depending on how thick the cuts of fish are. Poke the fish with a fork and look for doneness. The fish should still be somewhat rare in the middle, but not raw. Serve immediately, with tomato sauce generously applied.

Serves 4

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Red Beauty Energizer Smoothie


When mixing up energizers, it can sometimes result in less than appetizing hues. Oftentimes, when people see green, they think the drink is going to taste like raw kale. So help out wary drinkers by serving those up in an opaque cup. However, in the case of this Red Beauty Energizer…the vibrant red hue of this smoothie will get everyones mouth watering.

“We are so addicted to sugar,” says Koerner, who created this naturally sweet smoothie to help “wean people off artificial sugars” and introduce them to more healthful alternatives. The Energizer combines potassium-rich watermelon and sweet beet greens with vitamin B-packed cucumbers, creating an energy-boosting blend that helps hydrate the skin and detoxify the liver and digestive system—perfect for springtime cleansing!

While it can help jolt morning spa guests, Koerner recommends the smoothie before a workout to rev up endurance, or imbibed with a few almonds for the perfect “late-in-the-day pick-me-up.” Emergency coffee run? Pass, we’ve got The Energizer on call.

One piece of advice: Don’t sip on this smoothie after dinner—“unless you have plans to stay up and clean the house all night,” Koerner cautions. Those dust bunnies can wait ‘til later this spring…”

(Excerpt from Day Spa Magazine, Article written by Carolyn Meers)

Red Beauty Energizer Smoothie

Place ingredients in the blender in the following order:4 ounces iced water

  • 1 cup beet greens, chopped
  • 1 ½ cups watermelon, cored
  • 1 small cucumber, peeled and quartered
  • ¼ beet, peeled and finely chopped
  • Thumbnail-sized piece of ginger
  • Blend until smooth.