Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Berry Nutty Quinoa from Deerfield spa

This recipe is compliments of Deerfield Spa, a Destination Spa Vacations group member.

Quinoa is a fast-cooking, protein-packed whole grain. Its nutty flavor and delicate texture make it increasingly popular for side dishes, soups, and stews. But Quinoa is also higher in protein and fiber than many other grains, so it’s a super nutritious – and delicious — way to start the day. This recipe is one of many to get you started.

Ingredients:berry_quinoa_recipe (1)

  • 1 cup non-fat milk
  • 1 cup water
  • 1 cup red quinoa, (some require rinsing, follow directions)
  • 2 cups fresh blackberries
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup chopped pecans, toasted*
  • Sweetener options: choose from agave nectar, dark honey, or stevia

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar or dark honey or sprinkle stevia over each serving, to taste if desired.
If you prefer, substitute white/buff colored quinoa for red, low-fat soy milk for the fat-free milk, blueberries for the blackberries, and walnuts for the pecans.

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Chicken Wings w/ Glaze & Dip by BODYcafe

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

“Our recipes provide the same great flavors, but transform unhealthy pub foods into healthy meals,” said BODY owner Lorin Parrish. “They pack in flavor and provide that satisfying crunch to fulfill the tastes you crave in a nutritious, healthful way that is as good for your body as it is for your taste buds.”

Traditional fried, chicken wings or buffalo wings have been a popular pub fare for decades. Any given Sunday during football season it’s nearly impossible to walk into a sports bar without seeing one platter after the next flowing from the kitchen gates to greet hungry sports fans. This recipe redo puts a healthier twist on the preparation by roasting the wings rather than frying them. Easy and delicious, this recipe is sure to please bar goers and sports fans alike.

Prep Time: 30 Minutes

Serves 4

Chicken Wing Marinade  (Makes 1 quart)chickenwings1

  • 2 Cups tamari
  • 2 Tsp. garlic
  • 3 Tbsp. peeled ginger
  • ½ Cup maple syrup
  • ¼ Cup apple cider vinegar
  • 4 Thai chilies
  • ½ Cup sesame oil


Preheat convection oven to 400 degrees. Combine all ingredients in blender and puree. Marinade wings in glaze for 12 hours and arrange wings on a greased pan—larger wings on outside of pan and smaller pieces in the center. Roast wings for 6 minutes at 400 degrees then rotate pan and roast for another 6 minutes.


Chicken Wing Glaze (Makes 1 quart)

  • ½ Cup ginger, peeled & chopped
  • 1 Cup ketchup
  • 4 Thai chilies
  • 3 Tsp. garlic
  • ½ Cup water
  • ¼ apple cider vinegar
  • ½ Cup sugar
  • 2 tomatoes, chopped


Place all ingredients in a small sauce pot and cook for 15 min on medium heat, stirring occasionally. Pour all ingredients into blender and puree for 3 minutes.  Coat roasted wings.


Wing Dip (Makes 2 cups)

  • 1 Cup agave nectar
  • ¾ Cup lemon juice
  • ¼ Cup olive oil
  • Salt & Pepper to taste


Combine agave nectar and lemon juice. Slowly whisk in olive oil.  Add salt & pepper to taste and serve with wings.

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Orange Butternut Squash Muffins

This recipe redo is Courtesy of: Golden Door Destination Spa, California
“There’s no doubt that fat carries flavor-not just in muffins, but in other baked goods and countless dishes as well. Since we’re all trying to reduce our fat intake, one way to reduce the amount of fat in baking is to use flavorful ingredients that add moisture to the batter. Baked butternut squash and juicy oranges do the job here.” — Golden Door


  • 1/2 small butternut squash
  • Vegetable oil in a spray bottle or 1 teaspoon vegetable oil
  • 3 oranges
  • 2 & 1/3 cup chopped pitted dates (16-18 dates)
  • 2 tablespoons packed brown sugar
  • 2 tablespoons canola oil
  • 1 tablespoon honey
  • 1 egg, lightly beaten
  • 2 egg whites, lightly beaten
  • 1 &1/2 cups semolina flour
  • 1/2 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon


  1. Preheat the oven to 350 degrees F.
  2. Place the butternut squash on a baking sheet; bake for 40 minutes, or until soft.
  3. Let cool, cut in half, and scoop out the seeds (reserve them for another use if you wish).
  4. Scrape 3/4 cup of the cooked squash into a mixing bowl.
  5. Meanwhile, spray or grease a 12-cup nonstick muffin tin with vegetable oil; set aside.
  6. Grate the oranges to make 2 teaspoons of zest. Peel the remaining oranges and separate the segments of all 3 oranges. Remove all pith. Cut the outer membrane from the orange segments. Chop the segments and add to the cooked squash.
  7. Mix in the orange zest, dates, brown sugar, oil, honey, and the beaten egg and egg whites.
  8. In a separate mixing bowl, combine the semolina flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon.
  9. Pour the butternut squash mixture into the dry ingredients; mix well.
  10. Pour the batter into the prepared muffin cups, filling them about 2/3 full.
  11. Bake for 30 to 35 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  12. Turn onto a wire rack; serve warm or let cool.
Have a can of unsweetened butternut squash puree or pumpkin? One cup of canned puree can stand in for the fresh squash puree.

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Whole Wheat Vegetable Pizza

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

‘Who doesn’t love Pizza, but the calories in the slices are a little less then favorable for out waist, so here is a recipe that my mother made using my Fit Cuisine Whole Wheat Pizza Crust. To get the recipe for the yummy crust you can purchase the book on Amazon or Barnes and Noble.’ ~Francesca Pucher

Ingredients:veggie Pizza

  • 1 Whole Wheat Pizza Dough
  • 1-2 Cup of low moisture Shredded Mozzarella
  • 1 Large Portobella Mushroom (chopped)
  • 1 Asparagus Spear diced
  • 3 Large Vine Ripe Tomato sliced
  • 1 tsp basil
  • 1 tsp olive oil


Preheat oven with your pizza stone to 425 degrees. Prep your pizza dough, that has already been risen and made. Shape your pie according to your desired size (square or round). Brush it with your olive oil, and sprinkle with a little cheese; start to place your vegetables, and countinue to layer the cheese. Complete till everything is on the pie….remember this is a non- tomato sauce pie; all we have are vegetables and cheese. Sprinkle with your basil, and place in the oven on top of your stone. Let it cook for 20 minutes, remove from oven letting it cool for a few and serve.


If you are not a fan of these vegetables use whatever you like…this is great for kids to get involved in and even create there own pie. Or you can make these into little appetizers for parties, and gatherings. Either way you can’t go wrong with this pizza.

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Kale Salad from Copperhood Retreat & Spa

This recipe is compliments of Copperhood Retreat & Spa, a Destination Spa Vacations group member.

‘Move over Popeye and make room for the “queen of greens,” kale. Gaining in popularity, kale is an amazing vegetable being recognized for its exceptional nutrient richness, health benefits, and delicious flavor. Eating a variety of natural, unprocessed vegetables can do wonders for your health, but choosing super-nutritious kale on a regular basis may provide significant health benefits, including cancer protection and lowered cholesterol.’ – WebMD archive


  • 4 kale leaves, stems removed
  • 1 tbs extra-virgin olive oil
  • 1 tbs teaspoons fresh lemon juice
  • 1/8 tea salt
  • 1 red bell pepper, juliened
  • 1 tablespoon raw pine nuts
  • 1 tablespoon sliced black olives
  • Dash black pepper


  1. Stack 4 of the kale leaves with thick middle rib removed.
  2. Fold in half lengthwise and roll tightly. Slice crosswise into very thin strips.
  3. Chop the strips crosswise a few times, so they aren’t too long.
  4. Place in a mixing bowl  with the olive oil, lemon juice, and salt.
  5. Massage well with your hands, working the dressing into the greens.
  6. Add the red bell pepper, pine nuts, and olives and toss gently.
  7. Let it stand at room temperature before serving. Season to taste with black pepper.


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Jim & Debbie’s Healthy No-Bake Dessert Bars

This recipe is compliments of  Maria Isabella, Author of In the Kitchen with Cleveland’s Favorite Chefs and was created by JIM PERKO, Executive Chef of the Cleveland Clinic Wellness Institute.

Ingredients: (Makes 24 bars)

  • 1 cup toasted walnuts (see notenobakebars
  • ¾ cup golden raisins
  • ¾ cup sugar-free dried cranberries
  • 5 brown rice cakes or 12 ultra-thin 100% whole-wheat rice cake squares, preferably Paskesz brand
  • ½ cup fresh orange juice, divided
  • 2 tablespoons agave nectar (can substitute honey)
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • 6 ounces 70% dark bittersweet chocolate
  • 1 tablespoon instant espresso powder
  • Cocoa powder or ground cinnamon for garnish, optional
  • Raspberries for garnish, optional


  1. Place the walnuts in a food processor. Pulse until fine. Add the raisins and cranberries. Pulse until the mixture becomes sticky.
  2. Add the rice cakes. Continue to pulse until the mixture becomes fine and loose. Add 2 tablespoons of the orange juice, agave nectar, vanilla, and cinnamon. Pulse one last time until the mixture becomes sticky and gummy.
  3. Place the mixture in an ungreased 8 x 8-inch glass baking dish, spreading evenly across the pan. Cover with plastic wrap, pressing the mixture into the bottom of the pan with a flat-bottomed object to evenly distribute it. Remove the plastic wrap and set the dish aside.
  4. Combine the chocolate, remaining orange juice, and espresso powder in the top of a double boiler that’s been placed over barely simmering water on low heat. Stir just until the chocolate is melted and the mixture is smooth.
  5. Remove from the heat quickly and immediately pour the melted chocolate mixture evenly over the top of the pressed walnut mixture. Cover and refrigerate at least 30 minutes. Cut into desired shapes.
  6. If desired, dust cocoa powder, cinnamon, or a mixture of both onto your plates before placing the dessert bars. (Using a stencil is optional.) Add a few raspberries, if desired.

Note: To toast walnuts, preheat the oven to 275º. Place the nuts on a baking sheet and bake, checking after 10 minutes, then again every 2 minutes, until golden.

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Guacamole Redo – Popeye would be proud

I have always loved Mexican Food and guacamole has always been at the top of the list.  The name is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). To make a perfect dip, you must use perfectly ripe avocados or it just won’t work.  To ripen hard ones store them in a paper bag with other fruits and veggies and check every day.  Gently press on the skin of the avocado and when it gives slightly, it is ready.

Avocados are VERY healthy for you offering a wallop of healthy fat as well as potassium, Vitamin E and Folic Acid.  Often when starved for time, I will simply eat half an avocado with a little salt for breakfast.  It keeps me satiated and regulates my blood sugar levels.

To redo this recipe in a way that allows you to eat as much as you like, while taking up the nutritional ante, I decided to add chopped spinach.  Because spinach is mild, you will never even notice it is in there.  The spinach reduces the amount of fat per serving while increasing the amount of fiber helping those of us with tummy issues.

Guacamole spinachIngredients:

  • 2 ripe avocados
  • ½ red onion, minced (about 1/2 cup)
  • ½ red bell pepper, finely chopped
  • 1 handful of fresh raw spinach, finely chopped about ½ Cup
  • 2 tablespoons cilantro finely chopped
  • 1 tablespoon of fresh lime juice
  • ½ teaspoon coarse salt
  • A dash of freshly grated black pepper
  • For the adventurous:  A couple shakes of cumin, coriander and chipotle spice – and minced jalapeno if you like it spicy
  • 1/2 ripe roma tomato, seeds and pulp removed, chopped
  • To stay allergen free, slice up a jicama into cracker sized pieces and dip
  • If you do not have access to jicama you can use other vegetables to scoop and dip such as celery, bell peppers and cucumbers.



  1. Cut avocados in half. Remove seed. Scoop out avocado from the peel and place in a medium sized bowl.
  2. Using a fork, roughly mash the avocado, leaving it a bit chunky. Add the chopped onion, pepper, spinach, cilantro, lime or lemon, salt, pepper and other seasonings.  Blend only slightly as you don’t want it mushy.
  3. When ready to serve, add in the tomato and blend slightly.  Slice the vegetables you plan to use as your chips.
  4. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.