Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Cocoa Bean Brownies from The Meal Makeover Moms

These brownies are gluten free, light years lighter than a traditional butter-laden brownie, and they’re super fudgy. Our recipe makeover calls for just 2 tablespoons of oil—that’s all it really needs—and you can’t taste the beans at all. In fact, the beans lend a lovely creaminess and richness to the dessert. You’ll find this recipe on our new family recipe app, Meal Makeovers.

Makes 16 Servings

Ingredients:8450150031_462821a66d

  • 3/4 cup lightly toasted walnuts
  • One 15-ounce can red kidney beans, drained and rinsed very well
  • 3 large eggs
  • 2 tablespoons expeller pressed canola oil
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • Pinch salt
  • 1/3 cup mini semi-sweet chocolate chips
  • Powdered sugar, optional

 Directions:

  1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.
  2. Place the walnuts in the bowl of a food process and process until finely chopped. Remove and set aside.
  3. Place the beans in the food processor and process until smooth and creamy.  Add the eggs and oil and process until smooth. Scrape down the sides of the bowl as needed. Add the sugar, cocoa powder, vanilla extract, baking powder, cinnamon, and salt and process until smooth.  Add the chips and walnuts and pulse a few times until the chips are incorporated.
  4. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake about 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.
  5. Option: To decorate, place a heart-shaped stencil over brownie. Sprinkle with powdered sugar. Repeat until all brownies are decorated. (To make your own stencil, take an index card and fold it in half. Cut out half a heart shape in the center. Unfold. Cut around the heart to create your stencil. Lay over cut brownies and dust with powdered sugar).

Nutrition Information per Serving (1 brownie): 160 calories, 8g fat (1.5g saturated, 0.7 omega-3), 95 mg sodium, 20g carbohydrate, 4g fiber, 5g protein 

 

About the Chefs:

Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, the dietitian duo is on a mission to help busy families eat better. For more recipes, check out their cookbook, No Whine with Dinner and download their new family recipe app, Meal Makeovers. You can also follow their blog, Meal Makeover Moms’ Kitchen or listen to their free radio podcast, Cooking with the Moms.

Links:

No Whine with Dinner: http://mealmakeovermoms.com/our-cookbooks/

Meal Makeover Moms’ Kitchen: http://mealmakeovermoms.com/kitchen/

Cooking with the Moms: http://mealmakeovermoms.com/podcast/


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BBQ Chicken Pizza by Biggest Loser Resort

BBQ Chicken Pizza by Executive Chef Cameron Payne of The Biggest Loser Resort, a Destination Spa Group member.

Serves 4

Ingredients:

  • 2 Udi’s gluten free pizza crustsBBQ Chx Pizza
  • 11 ounce of the ricotta filling it’s just a little over a 1/2 of a cup
  • 4 ounce BBQ Sauce
  • 1 cup cooked grilled chicken cut into bite size pieces
  • 1 cup diced tomatoes
  • 1 cup diced red onion
  • Chopped cilantro, just enough to garnish. If you don’t
  • like it don’t use it.
  • 4 ounce parmesan cheese

Filling:

  • 7 ounces light ricotta cheese
  • ¾ cup yellow onion, sliced
  • 1 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon sea salt
  • 1 ounces parmesan cheese

Directions:

Preheat oven to 350 degrees. In a sauté pan heat to medium and spay with pam nonstick spray. Add the sliced onions and cook until you get a nice golden color. Stir repeatedly so not to burn the onions. In a mixing bowl add the ingredients to the bowl. The onions will help warm the ricotta and make it easy to mix. After the filling is fully mixed use a 1/4 cup measuring cup to scoop out and place the scoop in the middle of the crust. Spread the filling to the edges of the crust. Then add the 2 ounces of BBQ Sauce to the center and spread on top of the ricotta. Top with the cheese mixture. Add a 1/4 cup of grilled chicken the pizza. Top with the tomatoes and onions. Bake for 15 minutes or until cheese is melted. Take the pizza out of the oven cut into quarters and add to the plate ½ the pizza. Garnish with chopped cilantro.

458 Calories


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Peanut Butter Pancakes from The Meal Makeover Moms

Since makeovers are what we’re all about, we took a quintessential morning favorite—pancakes—and added a hefty helping of good health. How’d we do it? Well, we used nutrient-rich ingredients including peanut butter, whole wheat flour, ground flaxseed (if you don’t have any on hand, use wheat germ), low-fat milk, eggs, and strawberries. What follows is a peanut butter-inspired recipe that is perfect for busy weekdays or lazy weekends. You’ll find this recipe on our new family recipe app, Meal Makeovers.

Makes 5 Servings (about 14 pancakes)

Ingredients:6729006765_1571fb9507

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup roasted, unsalted peanuts, coarsely chopped
  • 2 tablespoons ground flaxseed or wheat germ
  • 1 tablespoon baking powder
  • 2 large eggs, beaten
  • 1/3 cup natural peanut butter
  • 2 tablespoons honey
  • 1-1/3 cups 1% lowfat milk
  • 1 teaspoon vanilla extract
  • 1 cup sliced strawberries (or more!)
  • Pure maple syrup, optional

Directions:

  1. Whisk together the all-purpose flour, whole wheat flour, peanuts, flaxseed, and baking powder in a large bowl.
  2. In a separate bowl, whisk together the eggs, peanut butter, and honey until well blended. Whisk in the milk and vanilla. Pour the liquid ingredients over the dry ingredients and stir until just combined.
  3. Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.
  4. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter. Top each stack of pancakes with strawberries and maple syrup as desired.

Nutrition Information per Serving (about 3 pancakes): 380 calories, 16g fat (3.5g saturated, 0.7g omega-3), 370mg sodium, 47g carbohydrate, 5g fiber, 15g protein, 50% vitamin C, 25% calcium, 15% iron

 About the Chefs:

Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, the dietitian duo is on a mission to help busy families eat better. For more recipes, check out their cookbook, No Whine with Dinner and download their new family recipe app, Meal Makeovers. You can also follow their blog, Meal Makeover Moms’ Kitchen or listen to their free radio podcast, Cooking with the Moms.

Links:

No Whine with Dinner: http://mealmakeovermoms.com/our-cookbooks/

Meal Makeover Moms’ Kitchen: http://mealmakeovermoms.com/kitchen/

Cooking with the Moms: http://mealmakeovermoms.com/podcast/


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Cold and Creamy Cucumber Soup from The Kerr House

This recipe is compliments of The Kerr House, a Destination Spa Group member.

This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide a pleasant contrast to the milder flavor of cucumber.

Ingredients:cucumber-soup-su-659344-l

  • 6 medium cucumber, peeled, seeded and chopped
  • 1 cup water
  • 1 ½ cups plain yogurt
  • 1 ½ Tablespoons honey
  • 1 ½ teaspoons fresh dill weed
  • ¼ to ½ teaspoon Tabasco
  • 1/8 teaspoon nutmeg, grated
  • 4 fresh mint leaves
  • 1 garlic clove
  • Green onions, chopped, or snipped chives for garnish

Directions:

Place all ingredients (except garnish) in a food processor until fairly smooth, leaving little chunks of cucumber. Check seasonings. Chill at least 2 hours. Garnish and serve. Serve 6 to 8.


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Butternut Squash, Carrot, & Ginger Soup

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: DSC_0014-580x333

  • 1 tablespoon extra-virgin olive oil
  • 1 cup firmly packed, thinly sliced onion
  • 1 cup peeled and diced carrot (2 to 3 medium carrots)
  • ½ teaspoon minced fresh ginger
  • 4½ cups peeled, seeded, and diced butternut squash (about 2 medium squash) (can substitute precut squash from the supermarket)
  • 5 cups water (see note)
  • 3 tablespoons Minor’s natural vegetable base (found in the freezer or refrigerated section of better grocery stores) (see note)
  • Pinch of cayenne pepper, optional
  • Fat-free plain yogurt for garnish, optional

Directions:

  1. Heat the oil in a 4-quart saucepot over medium-low heat. Add the onion and sauté just until transparent. Add the carrots and sauté, stirring occasionally, for 10 minutes. Add the ginger and sauté for 2 more minutes.
  2. Add the butternut squash, water, vegetable base, and cayenne pepper, if using. Increase heat to medium-high and bring to a boil. Then turn down the heat to medium-low and simmer, partially covered, for 45 minutes.
  3. Remove from the heat and puree the soup until smooth, using an immersion or stick hand blender for best results. (You can also use a blender or food processor, but be sure to work in batches.)
  4. Divide the soup among 4 bowls. Serve warm, garnished with yogurt, if desired (see note).

Note: If desired, you can substitute 5 cups vegetable stock from a carton, preferably Kitchen Basics, for the water and Minor’s vegetable base.

Note: You can simply add a dollop of yogurt to each bowl. Or dilute some yogurt with a little water and spoon it either into a squirt bottle, a pastry bag with plain tip, or a plastic sandwich bag clipped in the corner. Make a design of your choice on top of the soup. (Jim drew a couple of circles and used a toothpick to drag multiple lines from the outer edges in toward the center.)


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DK’s Honey Dew Energizer

Boost your energy this summer with this incredible green smoothieHoneydew-Melon-fruit-34733483-4272-2848

There are numerous good reasons to add fresh raw smoothies into your diet.  Not only will they increase the amount of fruits and vegetables your body craves, but when blended you have immediate access to nutrients.  Adding in fruits and vegetables in this manner is one of the best ways to enjoy more fiber, enzymes and a variety of vitamins while decreasing those pesky sugar cravings.

The beautiful and sweet honeydew will provide your body with a surge of Vitamin C and can be found at its peak during the summer months.  One cup provides you with about a third of your recommended daily requirement.  This powerful vitamin can help your cells repair and regenerate.  When choosing the perfect melon look for one that is light green, smells sweet and has a slight give when you press it.  If it looks damaged or is too soft, keep looking.

Eating foods rich in fiber such as raw greens is associated with a lower risk of developing heart issues. Soluble fibers found in vegetables such as gum, pectin and psyllium dissolve in water, forming a gel type substance. This then absorbs bile acids and cholesterol and eliminates them from your body. Since bile acids are formed from cholesterol, your body tries to replenish them by using the cholesterol available in the bloodstream.  A joint study carried by scientists from University of California at Los Angeles and Louisiana State University found raw vegetables contain higher amounts of antioxidants. These antioxidants include vitamins C and E, folic acid, lycopene, alpha-carotene and beta-carotene.

Honey Dew Energizer

Ingredients

  • 2 Cups Ripe Chilled Honey Dew Melon
  • 1 T fresh lemon juice
  • Handful of mild greens such as spinach or lettuce
  • ½ C ice

Because you are using ripe melon, there is no need to add additional liquid.  If you prefer thinner smoothies, feel free to add some filtered water.  Place the melon in the bottom of the blender and add in other ingredients and blend.  Grab your refreshing smoothie, a good read and sit in the shade and enjoy!

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New Life Hiking Spa Recipe: Seafood Kabobs

It’s officially grilling season and what better way to mix it up than with kabobs? Here’s a simple and healthy recipe for seafood kabobs from Killington, Vermont’s New Life Hiking Spa, which is renowned for being an affordable destination spa with some of the country’s best hiking and fitness programming. Mix it up with your choice of veggies, like zucchini and mushrooms pictured here, and feel free to throw on some fruit too!

(Makes 6)
Seafoodkabobs1 lb. fresh swordfish or salmon, cut into 1½-inch cubes
½ lb. scallops or shrimp
2 green peppers, cut into large chunks
6 large mushrooms
6 cherry tomatoes
1 small eggplant, cut into large chunks
2 Vidalia onions, cut into large chunks
Olive oil
Lemon juice
6 wooden kabob skewers

On skewers, arrange seafood and vegetables in any combination. Spray a little olive oil over each kabob, and sprinkle with lemon juice. Grill slowly about 15 minutes, turning every 3-4 minutes. Baking kabobs is also possible on a cookie sheet at 325˚ for 25-30 minutes.