Recipe Redo Blog

Traditional Recipes Redone…Healthier

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DK’s Apple Slaw…In the Raw

photo (21)I was foraging through the kitchen the other day because I didn’t want to go out and get anything to eat.  I managed to pull together the few pieces of produce on hand and came up with this fabulous take on slaw.  It is sweet and tangy.

Makes 2 servings


  • 1 apple – seeded and grated
  • 1 large carrot – grated
  • 1- small green onion, green part sliced thinly
  • minced cilantro – small amount
  • Juice from 1/2 lime (go scant)
  • Pepper to taste

So easy, so yummy and so RAW!  Enjoy Debra K

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Spa Eastman’s Four-Spice Quinoa

This Recipe was created by the Chef at Spa Eastman (Eastman, Quebec, Canada) a member of the Destination Spa Group.

Fun fact: While most think of quinoa as a grain, it is actually the seed of the beautiful chenopodium plant (see photo below), which is a relative of beets, spinach and chard. Since quinoa is not technically a cereal grain, like rice, wheat or oats, the Whole Grains Council calls quinoa a “pseudo-cereal” – a name for foods that are cooked and eaten like grains and have a similar nutrient profile.

As with any recipe, feel free to use any veggies and spices in this one – we personally might throw a little kale in, along with some delicious mushrooms, to complement this nutty, meaty dish!

Four-Spice Quinoa (Serves 4)

3018416055 6f6c425d94 z Protein Packed & Gluten Free: Spa Eastman’s Four Spice Quinoa


½ cup quinoa
3 tbsp organic canola oil
1 medium onion, finely chopped
1 clove garlic, minced
1 red bell pepper, diced (or your favorite bell pepper)
2 pinches cayenne pepper
½ tsp turmeric
½ tsp ground cumin
2 pinches sea salt
1 tbsp organic sesame seeds, toasted
1 tbsp pistachios, coarsely ground
3 green onions, thinly sliced (for garnish)


  1. Rinse quinoa well in a strainer to remove the saponin (soap-like) coating.
  2. In a large sauté pan over medium-high heat, add the oil and sauté the onion, garlic and pepper for 2 minutes. Add the quinoa and stir well.
  3. Add ¾ cup water and all the spices. Cook for 5 minutes; then add about ½ cup water and continue to cook for another 5 minutes.
  4. Transfer to a bowl and add the sesame seeds and pistachios. Garnish with green onion.

Nutritional information per serving: 248 calories | 28 g carbohydrates | 0 mg cholesterol | 14 g fat | 6 g protein

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Harvest Moon Salad from Vinaigrette

This recipe is compliments of Erin Wade, farmer, chef, and owner of Vinaigrette, a salad bistro in Santa Fe.

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.

Harvest Moon Salad

  • One bunch of curly green or Tuscan Kale (or a combination of the two)
  • 6-8 oz leftover roast chicken or turkey, shredded or diced
  • 3 ounces ricotta salata, cut into thin shards
  • ½ small red onion, shaved very thinly
  • 1 apple  (your favorite local variety)
  • ½ cup Lemon Drop Vinaigrette
  • ½ cup savory sage croutons

Strip kale of coarse central ribs and chop very finely. In a large mixing bowl toss kale with most of the onions and half the dressing. Core and cut the apple into thin slices and add to salad, reserving a few slices for garnish. Add chicken and croutons to the salad and toss to combine. Top with remaining dressing and garnish with apples.

Lemon Drop Vinaigrette

  • ½ cup drippings reserved from a roast chicken or turkey
  • 2 TB unskimmed fat from a roast chicken or turkey
  • ½ cup lemon juice
  • zest from 1 lemon
  • 3 TB Dijon mustard (grainy or creamy or a mixture of both)
  • 1/3 cup, plus or minus, extra virgin olive oil
  • Salt and Pepper, to taste

Warm reserved drippings and fat in a small sauce pan; when all the fats and solids liquefy, transfer to a large mixing bowl.  Add lemon juice, zest, and mustard.  Whisk vigorously and drizzle in olive oil, whisking constantly to emulsify. Add salt and pepper, to taste.

Savory Sage Croutons

  • 4 pieces stale bread, cut into 1/2” cubes
  • 3 TB Extra Virgin Olive Oil
  • 1 TB dried sage
  • Salt and pepper

Preheat oven to 350 degrees.  Toss bread cubes with oil to coat and toast in oven for about ten minutes, until lightly brown, crunchy and fragrant.  Let cool just slightly and transfer to a mixing bowl.  Season generously with ample dried sage, salt, and pepper.

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Mock Tuna Salad from Vegan Delish

Carrie Forrest headshot copyCarrie Forrest is a graduate student in public health nutrition, author of the popular blog, Carrie on Vegan, and creator of the best-selling app for iPhones and iPads, Vegan Delish, featuring over 100 recipes made with no oil, salt, or added sugars. As a thyroid cancer survivor, she is keenly aware of the health benefits of a whole foods, plant-based diet. Carrie has been vegan since 2010 based on her love for animals and a commitment to making the world a more compassionate place.

4 Servings


  • 2 cups cooked garbanzo beansMock Tuna Salad 1
  • 4 stalks celery
  • 1 tablespoon unsalted tahini
  • 2 tablespoons pickle relish
  • 1 tablespoon whole grain mustard
  • 1 teaspoon white miso
  • ¼ cup chopped onion


  1. Rinse and drain garbanzo beans and place into a medium-sized bowl.
  2. Chop celery and add to bowl.
  3. Add tahini, relish, mustard, miso, and onion to the bowl and stir to combine.
  4. Serve over chopped romaine as a salad entrée, wrapped in a tortilla for a wrap, or on toasted bread for a sandwich.


Nutritional Info Per Serving (1/2 cup): calories 150 • fat 4.5 g • protein 7 g • carb 22 g • fiber 6 g • sugar 6 g • sodium 150 mg.

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DK’s Colada Energizer

I used to love Pina Colada’s, but as I have become more discriminating with my calories, food sensitivities and health in general, I rarely enjoy a real one.  But, missing the incredible flavor of coconut, pineapples and bananas, I created this energizer as a great substitute.  No Guilt here folks.  Enjoy.

Serves 2colada energizer


  • ½ C unsweetened non-dairy milk (I prefer Coconut/Almond milk)
  • Cold Water – enough for proper consistency
  • ¼ pineapple
  • 1 banana
  • ½ scoop vanilla protein powder (I prefer rice or pea protein)
  • Large handful of spinach
  • ½ medium cucumber
  • 1 T flax seed


Place ingredients in the order above in blender and blend until smooth.

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Black Bean Dip from Lake Austin Spa Resort

This recipe is courtesy of Lake Austin Spa Resort in Austin, TX, a Destination Spa Vacations group member.

Black Beans are very high in fiber, folate, protein, and antioxidants, along with numerous other vitamins and minerals. Black beans make a complete protein when paired with brown rice, which is often why they are so commonly included in a vegetarian diet. Other health benefits include digestive tract benefits, blood sugar regulation, cardiovascular health benefits, cancer prevention and nervous system health.  Get healthy and have some today!


  • 3 cups cooked black beans
  • 1 to 8 oz package of cream cheese
  • 1/2 teaspoon cumin
  • 1/2 teaspoon curry
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt to taste
  • Garnish w/ cilantro


  1. Mix all ingredients together, except salt. Then salt to taste!

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Cilantro Tofu with Roasted Corn Quinoa and Chipotle Crema

This recipe is compliments of Executive Chef Brett Sparman from Luminaria, the award-winning restaurant inside Santa Fe’s AAA Four Diamond hotel, the Inn and Spa at Loretto. Luminaria’s menu features dishes symbolizing the crossroads of modern and traditional southwestern soul cuisine, inspired by the Anasazi culture. With strong flavors and a sense of southwestern heritage, Luminaria Restaurant creates a memorable culinary experience for each guest.

Four Part Recipe:

Tofu Two

2 lb  tofu marinated and grilled  (recipe below)
16 oz roasted corn quinoa ( recipe below)
8 oz chipotle crema  (recipe below)
8 oz  pico de gallo (recipe below)


  • 2          cups     water
  • ½         cup       red quinoa
  • ½         cup       black quinoa
  • 2          ears      grilled sweet corn, kernels removed from cob
  • 2          each     roasted poblano peppers, diced
  • 1/3       cup      chopped cilantro
  • 1/3       cup      cotija cheese
  • 2          each     avocados, chopped, pit and skin removed

For the dressing:

  • 1/4       cup      olive oil
  • 2          each     limes juiced
  • 2          each     cloves garlic, minced
  • 1          tbls       chopped cilantro
  • 1/4       tsp       ground cumin
  • Salt and black pepper, to taste


  1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
  2. In a large bowl, combine quinoa, sweet corn, poblano peppers, cilantro, cotija cheese, and avocados.
  3. To make the dressing, whisk together olive oil, lime juice, garlic, cumin, cilantro, salt, and pepper in a small bowl. Pour dressing over the salad and stir until mixed well. Taste salad and season with salt and pepper, if desired. Serve immediately or chilled.

Cilantro marinade for Tofu

  • 1          cup        fresh cilantro
  • 1/4       cup       fresh lime juice
  • 2 1/2    tbsp     olive oil
  • 4          each      cloves garlic
  • 2          each      green onions, chopped
  • 1          each      jalapeno  chile, chopped

………place in a blender and puree till smooth

Place tofu in a bowl and  marinate for 4 hours to overnight.

Pico de Gallo

  • 1 ½      cups               seeded, diced tomatoes
  • 1/4       cup                  diced red onion
  • 1          tablespoon      diced jalapenos
  • 1          tablespoon      minced garlic
  • Juice of 2 limes
  • 2          tablespoons    cilantro, plus extra for garnish
  • Salt and pepper

In a bowl combine all ingredients.

Chipotle Crema

  • 1          cup                 half-and-half
  • 1          cup                  heavy cream
  • 1          tablespoon     sour cream
  • 4          teaspoons       chopped chipotle peppers in adobo sauce
  • ½         teaspoon                    kosher  salt

In a bowl, mix the half-and-half, cream, and sour cream. Let crema sit at room temperature for 24 hours to develop culture.
In the bowl of a food processor or blender, combine the cream mixture with the peppers, adobo sauce, and salt. Process on high speed until smooth.

So let’s Cook………………..

  1. Heat a grill over medium-high heat. Spray the grill with nonstick spray so tofu can be moved around on the grill.
  2. Place tofu on the grill and grill 6 to 8 minutes on each side, season lightly with salt while on the grill.
  3. Remove tofu from the grill and place on a cutting board and let rest for 5 minutes, with a sharp knife slice tofu in to even pieces about 1 inch thick
  4. Place a mound of the quinoa salad in the center of a plate.
  5. Top with sliced tofu
  6. Squirt some chipotle crema on top and then with pico de gallo
  7. Drizzle with a little bit of left over dressing from quinoa salad!