Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Kiwi and Raspberry Salad from the Oaks

This recipe is compliments of The Oaks at Ojai, a Destination Spa Group member.

This Kiwi and Raspberry Salad is made with Butter Lettuce & Raspberry Vinaigrette (recipe included). This fresh and delicious recipe is sure to brighten your table this spring…

Servings:  6       Calories per serving, including 1 Tbsp. vinaigrette:  50

Salad Ingredients:4543278273_e27f8984e5

  • 1 large head butter lettuce
  • 2 large kiwis
  • ½ box raspberries

Directions:

  1. Wash lettuce and separate leaves.  Line each salad plate with a whole leaf and tear the rest into bite-sized pieces.  Distribute among plates.
  2. Peel and slice each kiwi into approximately eight slices.
  3. Put three slices on each salad.
  4. Distribute raspberries among each salad.
  5. Dress each salad with a tablespoon of the vinaigrette below:

Raspberry Vinaigrette Ingredients:

  • ½ cup water
  • 1 Tbsp. agave or honey
  • 1 ½ tsp. arrowroot or cornstarch
  • ½ cup raspberry vinegar (or mash other ½ basket of raspberries with ½ c. red wine vinegar)
  • 2 tsp. stone ground mustard

Directions:

  1. Combine the water, agave and cornstarch in a small saucepan and whisk until combined.
  2. Stir over low heat until mixture thickens slightly.
  3. Stir the vinegar and mustard into the first mixture.
  4. Cool dressing before using.


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Raw Fig and Cacao Truffles from Simply Nutritious by Kate

This recipe is compliments of Simply Nutritious by Kate.

Cacao powder is simply the cacao bean, that through a cold-pressing process, has had the fat (cacao butter) removed. Cacao is packed with vitamins A, B1, B2, B3, C, E and Pantothenic acid, loaded with antioxidants and a great source of minerals including magnesium, calcium, iron, zinc, copper, potassium and manganese. Raw cacao also increases blood circulation which can improve focus and helps to reduce headaches. I developed this recipe while in the middle of a raw food cleanse. I was craving chocolate and had an unopened bag of cacao sitting in my pantry. I decided to play around with whatever other raw ingredients I had on hand and see what I could come up with. Rich and chocolaty these truffles are the perfect treat to curb any craving, but are packed with nutrition to keep you satisfied. They last about a week in the refrigerator but freeze for up to a month so I recommend doubling the batch.

Ingredients:

  • 2 cups raw almonds
  • 2 tbsp coconut oil
  • 1/2 cup agave or raw honey
  • 2/3 cups raw cacao
  • 6 figs
  • 3/4 cup coconut flakes

Directions:

  1. Grind almonds to a fine meal in a food processor add the rest of the ingredients except the coconut and pulse to combine, mixture should resemble a wet cookie dough.
  2. Scoop out and roll into balls, wetting hands helps prevent sticking.
  3. Roll into coconut mixture and place on a plate.
  4. Chill or freeze 30 minutes before serving.
  5. Keep refrigerated for best results!


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Paleo Friendly Spaghetti and Meatballs

I had to write about this one while it was fresh…as in I just ate this and it was so good!!  I had been scanning Facebook and saw a post for this recipe by Paleo Pot ( LINK to  http://paleopot.com/2013/03/stupid-easy-paleo-spaghetti-squash-meatballs/).  The amazing picture caught my attention and then I saw how quick and easy it was.  I just had to try making it myself and of course, not being a rule follower, had to adjust to fit my preferences and what was on hand.

There are huge benefits to this recipe, two of which are there are none of the common allergens and it is very low carb.  Because I don’t eat pork, I substituted chicken sausage.   My cooker tends to cook hot, so I only had it on low for about 3 ½ hours and it was ready to go.  The squash stayed firm and made a great noodle substitute and the sauce was very flavorful.  Seriously good stuff here!

Ingredients:  My adjustments are in the parenthesisSquash and Meatballs Fork

  • One medium spaghetti squash.
  • ½ – 1 lb ground Italian sausage. (DK used 5 Hot Italian Chicken Sausage links)
  • One 14oz  can of tomato sauce (DK used 1 tub of fresh garlic marinara and one small can of fire roasted tomatoes)
  • 2 TB of hot pepper relish (DK 1 tsp pepper flakes)
  • 4 to 6 cloves of garlic, whole. (DK used 3 cloves minced)
  • 2 TB of olive oil. (DK did not use oil)
  • 2 tsp of Italian seasoning (Oregano, Basil, Thyme, Salt, Pepper) to taste

Directions:

  1. Make sure you use a large slow cooker for this recipe.
  2. In the bottom of the cooker place the tomato sauce, garlic, oil, hot pepper and Italian seasoning and stir well.
  3. Cut your squash in half and scoop out the seeds.
  4. Place your 2 squash halves face down into your slow cooker.
  5. Roll your ground sausage into meatballs, then fit as many as you can in the sauce around the squash. If using the links, you can squeeze the sausage out from the ends into premade meatballs.  About 5 per link.
  6. Cook on High for 3 hours or cook on low for 5 hours.
  7. Use a large fork to pull the “spaghetti” out of your squash, then top with your meatballs and sauce.

This is sure to be a family favorite!!


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Heartland Spa’s Corn and Chicken Chowder

This Recipe is compliments of Heartland Spa, a Destination Spa Group member.

The New Heartland Spa Recipe Collection is now available for purchase (Call 1-800-545-4853).

Ingredients:

  • 1 ½ tablespoons butter
  • 1 ⅔ cups sliced mushrooms
  • ⅜ cup all-purpose flour
  • Chicken Corn Chowder6 cups 2% low-fat milk
  • 1 ⅔ cups potato, red
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 3 ⅓ cups frozen corn kernels
  • 20 ounces chicken, precooked, diced
  • 5 tablespoons chopped green onions

Directions:

  • Melt butter in large Dutch oven over medium-high heat. Add the mushrooms, and sauté for 3 minutes.
  • Stir in the flour. Gradually add the milk, stirring with a whisk. Add the potato, thyme, salt, pepper, and corn, and bring to a boil.
  • Stir in diced chicken and 2 tablespoons green onions; cover; reduce heat, and simmer for 20 minutes. Ladle the soup into bowls, and sprinkle with 1 tablespoon green onions.

Nutritional Information:

Yield: 10 servings
Per serving: (1 ¼ cups)
Calories: 267, Fat: 12 g (38.1% calories from fat), Protein: 15 g, Carbohydrates: 28 g,
Dietary Fiber: 2 g, Cholesterol: 53 mg, Sodium: 301 mg


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Raw “Fried” Onion Rings from BODY Cafe of Santa Fe

This Recipe is compliments of BODY Cafe of Santa Fe Fresh Interpretations of Classic Pub Fare

Craving something fried, but don’t want to compromise your health? How do Raw “Fried” Onion Rings sound? BODY of Santa Fe came up with this healthy twist on traditional onion rings.

Prep Time: 10 Minutes
Serves 4

Ingredients:

  • 1 large sweet onion cut into rings

First coating:

  • 4 Tbsp. olive oil
  • 2 Tbsp. water
  • Himalayan salt to taste

Second coating:

  • 1 Cup ground golden flax seeds
  • 1/2 Cup ground cashews
  • 1-2 Tsp. paprika
  • Himalayan salt and fresh ground pepper to taste

Directions:

  • Dip each onion ring into the 2nd coating, then the 1st coating and again into the 2nd coating.
  • Place coated onion rings on mesh screen and place into dehydrator for 8-14 hours at 108 degrees (or until crispy).

 

 


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DK’s Strawberry Basil Energizer

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

We all need more fresh fruits and vegetables in our diets and adding in Energizers is an easy way to do this.

Basil Strawberry Energizer1

I love going to the farmer’s market because of all the exciting fresh picked fruit and vegetable options.  The selection available always influences what type energizers I make.  Since it is spring here in South Florida, the strawberries and basil were available in abundance and I couldn’t wait to try a new smoothie with those ingredients.  Besides tasting good, basil has numerous health benefits.  Reducing stress has been attributed to this herb as it contains phytochemicals to help lower cortisol, a stress inducing hormone.  Basil also has as much iron as spinach, so is great for women heading into their monthly cycle.

 

If you prefer chilled smoothies, you can freeze the banana and strawberries before using them.  This recipe will make two small smoothies, but feel free to double up and make for the entire family.

  • 1 Handful of spinach or other mild green
  • 6 Large strawberries (you can leave the tops on)
  • 1 Ripe banana
  • 1 tsp Flax seeds
  • 4-8 fresh basil leaves
  • ½ lime squeezed
  • 1 tsp honey or agave syrup
  • Enough chilled water or non-dairy milk to make the right consistency

Place all items in your blender, blend and enjoy!!Basil Strawberry Energizer