Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Broiled Goat Cheese Crostini with Minted Grapes from Golden Door Spa

Try this healthy appetizer from Golden Door Spa in California next time your entertaining or want to make a delicious snack for yourself! The flavors and textures are mouthwatering!



  • 12 (1/4 inch thick) diagonally sliced whole grain baguette
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • Salt and ground black pepper
  • 4 ounces goat cheese (chevre) or other soft, spreadable goat cheese
  • 1 teaspoon olive oil
  • 2 teaspoons minced shallot
  • 1-1/2 cups red seedless grapes, quartered
  • 3 tablespoons green onion, minced
  • 1-1/2 teaspoons finely chopped fresh mint
  • 1/2 teaspoon balsamic vinegar


  1. Preheat oven to 350°F. Arrange bread slices on baking sheet. Combine 2 tablespoons olive oil and the garlic; brush on bread. Sprinkle lightly with salt and pepper. Bake 12 minutes or until bread is lightly golden.
  2. Remove toasted bread slices from oven and change oven setting to broil. Spread goat cheese evenly over each crostini and broil 4 to 5 inches from heat 1 to 2 minutes or until goat cheese is melted.
  3. In small skillet, heat 1 teaspoon olive oil over low heat. Add minced shallot and cook until golden brown. Transfer shallot to medium mixing bowl. Add grapes, green onion, mint, and balsamic vinegar. Toss to combine.
  4. Spoon heaping tablespoon of grape mixture over each crostini and serve. Makes 6 servings (12 crostini).
This recipe redo is Courtesy of: Golden Door Destination Spa, California

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Gluten-Free Cranberry Ginger Pasta Salad

This recipe is compliments of Amie Valpone, Editor-in-Chief of The Healthy Apple, LLC


  • 1 lb gluten-free pasta
  • ½ cup almond milk
  • ¼ cup dried cranberries
  • 1 tbsp pine nuts, toasted
  • ¼ cup finely chopped fresh parsley
  • 1 tsp finely ground cinnamon
  • 1 tsp finely ground fresh ginger
  • 1 tbsp fresh orange zest
  • ¼ tsp sea salt
  • ¼ tsp freshly ground pepper


  1. Cook pasta according to package directions. Remove from heat, drain and transfer to a large bowl.
  2. Add remaining ingredients to pasta; gently toss to combine.
  3. Serve warm.

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Crispy Potato Skins from Deerfield Spa

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

Get in gear for football season with this healthy and yummy Football fan snack bowl. These crispy potato skins are sure to score big with any crowd.  They’ve got big taste and serious crunch, but because they’re also low-fat, high-fiber, and low-sodium, they’re a heart-healthy munchie for game day or any day.  You can use any number of herbs or spices to season the potato skins. Try fresh basil, chives, dill, garlic, cayenne pepper, caraway seed, tarragon or thyme.


  • 4 medium russet potatoes
  • Butter-flavored cooking spray
  • 2 tablespoons minced fresh rosemary
  • 1/4 teaspoon freshly ground black pepper


  • Preheat the oven to 375 F.
  • Wash the potatoes and pierce with a fork. Place in the oven and bake until the skins are crisp, about 1 hour.
  • Carefully – potatoes will be very hot – cut the potatoes in half and scoop out the pulp, leaving about 1/8 inch of the potato flesh attached to the skin. Save the pulp for another use.
  • Spray the inside of each potato skin with butter-flavored cooking spray. Press in the rosemary and pepper. Return the skins to the oven for 5 to 10 minutes. Garnish with chopped, fire-roasted red peppers or low-sodium turkey bacon and low-fat yogurt dipping sauce.  Serve immediately.

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Ground Turkey and Swiss Chard Vegetable Skillet

Love Swiss Chard, it has a ton of vitamins and nutrients. It is also high in folate, and iron. Easy to prepare and can be paired with any protein you want.

Ingredients:Untitled attachment 00823

  • 1 Bunch Swiss Chard (cleaned and chopped)
  • 1/2 cup  chopped Brussel Sprouts
  • 1 cup Broccoli
  • 1 tsp olive oil
  • 1/3 cup low sodium Sesame Ginger
  • 4 oz brown rice (buy the microwave kind or quick rice)
  • 1 small package of grass fed beef (or any protein of your choice)


In a skillet, heat up your olive oil, add your beef, broccoli and sprouts. Let the beef and vegetables cook up for about 5-8 minutes. Add your sesame ginger, and cooked rice. Toss together and let the dish blend in flavor. Add your chard, and cook on low for another 5 minutes. Remove from heat and serve. Makes an amazing, healthy complete dish. If you are not a fan of beef and I am not, use tofu, or beans…just as good.

Nutritional Information:

  • Calories per serving: 330
  • Fat: 10 grams
  • Carbs: 25g
  • Protein: 17g


This meal was created by Francesca Pucher. A Fitness Professional and Wellness Coach, I want to creat meals that are nutrient dense, and flavorful, with easy to find ingredient that help you feel energized and satisfied. Plus knowing clients busy schedules I wanted to creat meals that can be prepared in under 30 minutes.

 All recipes can be found in her book, “Fit Cuisine, Healthy Food Made Simple.” Follow her healthy tips of Facebook or visit her site, at

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DK’s Shrimp Spring Rolls – Low Fat, Gluten and Dairy Free

Vietnamese food is so delicious.  Not only are their recipes healthy and flavorful, but each dish is accompanied by a separate plate filled with greens, mint, Thai basil and cilantro.  We all need more greens in our lives, so we might learn something from this.  There is something about the combination of these herbs that sends me to another planet.  I decided to take a stab at re-doing the traditional spring rolls served in most restaurants.  Sometimes they can be a bit bland with a simple combination of shrimp and iceberg lettuce.  Taking matters into my own hands, I kicked them up a notch in flavor, nutrition and removed some common allergens.  These rolls are not only very flavorful, but low in fat and calories.  Try them at your next social gathering and see what everyone thinks.

  • 24 small raw shrimp – peeled, deveined

Add enough water to a pot so when you add shrimp they will be fully immersed.  Add in 1 T of rice vinegar and a couple dashes of chili powder.  Bring to boil and add shrimp.  Boil for 2-3 minutes or until pink.  Drain and set aside.

  • 2 ounces rice or mung bean vermicelli

Follow direction on package.  Drain and set aside.  Prep your vegetables before softening the spring roll skins.  You can combine all the herbs and greens in one dish.  Set dishes so you can access them in this order; shrimp, noodles, mixed herbs and greens, scallions and other items you choose.

  • 2 T fresh Thai basil – chopped (substitute regular basil if needed)Shrimp-Spring-Roll-Recipe-475x285
  • 2 T fresh mint – chopped
  • 2 T fresh cilantro – chopped
  • A handful of leafy greens – chopped
  • 4 scallions – cleaned and sliced long and thin
  • Other adds if you want to get really creative; sliced chili peppers, bean sprouts and cucumber
  • 8 spring roll skins (you can find in Asian markets and health stores like Whole Foods)

Dampen a clean hand towel and lay on the counter.  Fill a large flat skillet or wide pan large enough to accommodate the entire rice wrapper with warm water.  Only soften one wrapper at a time.  Completely immerse the wrapper until it begins to soften, about 15 seconds.  Place softened wrapper flat on the damp towel.

Working quickly, place three of the shrimp in a row at the center of the wrap leaving space on all sides. Layer directly on top of the shrimp the rice noodles, followed by each of your other ingredients.  You should have a nice tidy horizontal stack of shrimp, noodles and vegetables ready to wrap.  Fold up the bottom half of the wrapper to completely cover the filling horizontally.  Fold in the sides of the wrapper so it looks like an envelope.  Then finish by holding the sides in place and secure the rest of the roll by rolling it.  When you finish and flip the roll, the shrimp should be visible through the top.  If not, no worries they will still taste good and you can keep trying until you get it right.  You can serve these seam side down immediately or store in a baking pan covered with saran wrap.

Spicy Sunflower Seed Dipping Sauce

Traditionally these rolls are served with a peanut dipping sauce.  For those sensitive to peanuts, I created this yummy alternative.

  • ½ C Sunflower Seed Butter
  • 1 lime, juiced
  • 1 Clove garlic, minced
  • 1 T Sriracha or other hot sauce
  • 2 T Non-Dairy Milk (Coconut milk works great)
  • 1 T Tamari (Coconut Aminos if you are sensitive to soy)
  • ¼ C Hot water

Blend all ingredients in a bowl until smooth.  Keep adding hot water until you get the consistency you want.

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Fresh Fig Salsa from The Oaks at Ojai

This recipe is compliments of The Oaks at Ojai, a Destination Spa Group member.  This recipe was created by Christine Denney, Chef at The Oaks at Ojai.

As we move into August here at The Oaks at Ojai, all eleven of our Calimyrna fig trees that line our western walkway are filled with figs in different stages of ripening.  Originally grown in the Mediterranean, our climate is perfect for these golden-skinned beauties.

Figs  contain about 30 calories each in addition to being packed with vitamins, minerals and fiber—making them a very heart-healthy food.  Once ripe, they can be refrigerated, but they should be stored in a single layer and eaten within 1-2 days.  When we have more than our guests (and our employees) can eat, we make a few of the following recipes.

To top fresh turkey breast or a summer turkey burger—equally delicious with grilled chicken!


  • 2 ½ cups fresh California figs, diced
  • ½ cup yellow bell pepper, diced
  • ¼ cup finely minced red onion
  • ½  cup dried cranberries  (raisins can be substituted)
  • 1 jalapeno, seeded and minced, or 2 tsp. dried red chile flakes
  • 2 T. fresh lemon juice
  • 2 T. olive oil
  • 1 T. fined minced or grated fresh ginger


Combine salsa ingredients and chill for approximately two hours to blend flavors.

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Chicken Chimichurri from The Oaks at Ojai

This recipe is compliments of The Oaks at Ojai, a Destination Spa Group member.  This recipe was created by Christine Denney, Chef at The Oaks at Ojai.

Chimichurri sauce has it origins in Argentina and Uruguay, where its use is as common as ketchup is in America.  The sauce is influenced by Mediterranean pestos, but it differs in its spiciness and with the addition of acid which makes it a delicious marinade as well as a sauce.  Usually made with cilantro and parsley and some type of hot pepper, there are many variations.

SERVES 3 -49341174298_0b7801206a


  • 6 Tablespoons minced parsley
  • 3 Tablespoons minced cilantro
  • 1 teaspoon each:  minced garlic, minced jalepeno, minced onion
  • 2 teaspoons capers
  • Pinch dried red chile flakes
  • 2 Tablespoons red wine vinegar
  • 3 Tablespoons olive oil


Process all ingredients except the olive oil in a food processor or blender.  Whisk in the olive oil.  Use half (or less) to marinate your chicken or fish and serve the rest as a sauce after you bake or grill your entre.