Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Snow-Dusted Mini Linzer Tart Cookies

Happy New Year to All! Who says you can’t enjoy the scrumptious holiday goodies and still maintain some waist management? All it takes is some ingenuity in the kitchen and a mindset of a little is good, a lot is not. Try this holiday makeover recipe and you will be taking one small step to a healthier and lighter new year. Don’t forget to get EXERCISE in this coming week to balance out the inevitable extra calorie consumption. A holiday favorite, these remade linzer tarts are festive, light and nutritious!

Ingredients:Jam cookies

  • ¾ cup whole wheat flour
  • ¾ cup unsifted cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons butter
  • ¼ cup Splenda sugar blend for baking
  • 2 tablespoons canola oil
  • ¼ cup egg substitute
  • 1 ½ teaspoons vanilla extract
  • ½ cup raspberry jam
  • Powdered sugar for dusting

Procedure:

  1. Preheat oven to 350°F.
  2. Coat a large baking sheet with nonstick spray.
  3. In a large bowl, whisk flours, king powder and salt together.
  4. Melt butter in a small saucepan over medium heat then pour into a separate mixing bowl.
  5. Add Splenda and oil and beat with an electric mixer until smooth.
  6. Mix in egg and vanilla extract.
  7. Add the flour mixture and mix on low speed until just combined.
  8. Divide the dough in half and shape in two balls.
  9. Working with one ball at a time, roll dough on lightly floured surface until dough is approximately 1/8th inch thick.
  10. With a ~1 ½ inch round cookie cutter, cut out as many circles as you can, placing them on the baking sheet.
  11. Repeat with second ball of dough.
  12. Place a thumbprint in the center of each circle.
  13. Bake both batches for 10-15 minutes and cool on a wire cake rack for 20 minutes.
  14. Spoon a dab of jam into each thumbprint impression and sprinkle the tops with confectioner’s sugar before serving.

NOTE: Keep dough as cold as possible for easier handling.

Yield: 25 cookies

Nutrition information (per cookie): Calories: 60; Fat: 2g; Cholesterol: 0 mg; Sodium: 50mg; Fiber: 1g; Sugar: 4g; Protein: 1g

This recipe is compliments of Dr. Janet Brill.  Nationally recognized nutrition, health and fitness expert and published author Dr. Janet Brill is the director of nutrition for Fitness Together, the world’s largest organization of personal trainers. Dr. Janet specializes in cardiovascular disease prevention and has authored three books on the topic; the most recent is Prevent a Second Heart Attack (Three Rivers Press, Feb 2011.) Prevent a Second Heart Attack  follows the bestselling book, Cholesterol Down (Three Rivers Press, 2006). Her third book, a sequel to Cholesterol DOWN, titled Blood Pressure DOWN (Three Rivers Press) was released on May 7, 2013.


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Celebratory Chocolate Almond Decadence

Who says you can’t eat sinfully rich chocolate and celebrate the holidays in style (and still eat healthfully)?

Yield: 12 servings (serving size: 1/12th of the recipe, 98 grams)

Ingredients:IMG_3172(42).jpg

  • 6 squares of Baker’s unsweetened baking chocolate
  • ¾ cup Take Control Light margarine
  • 2 cups sugar
  • ½ cup flour
  • ½ cup almond flour (almonds ground into a fine powder)
  • 1 (4 ounce) cup unsweetened applesauce
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • ½ cup Nestlé Toll House semi-sweet chocolate mini morsels

Directions:

  1. Preheat oven to 350°F.
  2. Spray a 9×13-inch baking pan with nonstick cooking spray and set aside.
  3. Combine the first two ingredients in a large microwavable bowl and microwave on high for 2 minutes. Remove and stir until chocolate is totally melted.
  4. In another large mixing bowl, combine sugar, flour and almond flour (process raw, natural almonds in a food processor until almonds are the consistency of fine powder). Add in remaining ingredients and mix well until completely blended.
  5. Pour batter into baking pan and bake for 30-35 minutes or until center is firm to the touch. Let stand until set and serve warm topped with raspberry coulis and fat-free whipped topping, if desired.

For the raspberry coulis:

  • 2 ½ cups fresh raspberries
  • 1/3 cup sugar
  • 1 teaspoon fresh lemon juice

In a saucepan add in raspberries, sugar and lemon juice and cook over low heat, stirring gently until sugar is dissolved. When mixture just begins to simmer, remove from heat and pour into a food processor. Process until smooth. Drizzle coulis over chocolate almond cake, add a dollop of fat-free Cool Whip, a scoop f fat-free vanilla frozen yogurt and enjoy!

Nutritional Information per Serving (1 piece of cake (1/12th of recipe) with 2 tablespoons raspberry coulis):
Calories: 378, Fat: 19 g, Cholesterol: 0 mg, Sodium: 125 mg,
Carbohydrate: 57 g, Dietary Fiber: 5 g, Sugars: 45 g, Protein: 5 g

Recipe excerpt from Dr. Janet’s book: CHOLESTEROL DOWN.

This recipe is compliments of Dr. Janet Brill.  Nationally recognized nutrition, health and fitness expert and published author Dr. Janet Brill is the director of nutrition for Fitness Together, the world’s largest organization of personal trainers. Dr. Janet specializes in cardiovascular disease prevention and has authored three books on the topic; the most recent is Prevent a Second Heart Attack (Three Rivers Press, Feb 2011.) Prevent a Second Heart Attack  follows the bestselling book, Cholesterol Down (Three Rivers Press, 2006). Her third book, a sequel to Cholesterol DOWN, titled Blood Pressure DOWN (Three Rivers Press) was released on May 7, 2013.


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Green Bean Casserole Recipe Redux

Green bean casserole has become a staple at Holiday dinner tables. Unfortunately, the traditional version tends to be loaded with bad fat, salt, and calories and is often far from a light and healthy dish.

Why not lighten up this holiday classic and save your calories for the yummier desserts? Substituting reduced fat and light versions of sour cream, heavy cream, and cream cheese or 0% Greek yogurt will still give you a great taste but for a fraction of the calories.

HOLIDAY RECIPE REDUX: Check out this delicious low calorie version of a traditional Green Bean Casserole:

There is no need to buy breadcrumbs! Make your own high fiber breadcrumbs by blending Fiber One Original Cereal or a piece of whole grain bread in a food processor/blender until a breadcrumb consistency.

Yield: 8 servings (1 cup per serving)

grean-bean-casseole-recipe-1024x587Ingredients

  • 2 lb green beans, steamed
  • 1 onion, sliced
  • 1 tsp of olive oil
  • 1 cup of light sour cream
  • 1 tsp of garlic powder
  • ¼ cup of asiago shredded cheese.
  • ½ cup Fiber One Original cereal

Directions:

Pre-heat oven to 350 º F. Grease a 13’’ x 9’’ glass or aluminum pan with olive oil. Spread out the steamed green beans in the pan. In a small saucepan, heat 1 tsp of olive oil and sauté the sliced onions until they are slightly brown. Spread out the onions on top of the green beans. In a small pot, heat the light sour cream, asiago cheese, and garlic powder for 3-5 minutes until the mixture gets thin. Pour the sour cream mixture over the green beans and onions. In a food processor or blender, mix the fiber one cereal until a breadcrumb consistency. Sprinkle the casserole with the breadcrumbs. Place pan in the oven and bake for 30 minutes. Serve immediately.

Nutrition Information Per Serving:

Calories: 89 kcal, Fat 3g, Cholesterol: 9 mg, Carbohydrate: 15g, Dietary Fiber: 6g, Protein: 4g, Sodium: 41 mg

This recipe is compliments of Dr. Janet Brill.  Nationally recognized nutrition, health and fitness expert and published author Dr. Janet Brill is the director of nutrition for Fitness Together, the world’s largest organization of personal trainers. Dr. Janet specializes in cardiovascular disease prevention and has authored three books on the topic; the most recent is Prevent a Second Heart Attack (Three Rivers Press, Feb 2011.) Prevent a Second Heart Attack  follows the bestselling book, Cholesterol Down (Three Rivers Press, 2006). Her third book, a sequel to Cholesterol DOWN, titled Blood Pressure DOWN (Three Rivers Press) was released on May 7, 2013.


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Holiday Sangria

Glass with Hot red mulled wine for winter and Christmas with orange slice, anise and cinnamon sticks isolated on white background,The most anticipated holiday month is finally here, bringing social gatherings with delicious treats and cocktails that are hard to resist. These Holiday celebrations can translate into lots of extra calories from drinks you don’t normally consume such as White Russians, Hot Buttered Rum and Eggnog.

The general recommendation from health authorities is to indulge in a maximum of 1 alcoholic beverage per day (women) and up to 2 alcoholic beverages for men. If you do choose to imbibe, why not skip the sugary, calorie-laden holiday drinks and celebrate your health with a festive fruit-laden red wine?

Red wine, a heart healthy food,  is packed with cardioprotective antioxidants and has been proven to boost your “good” cholesterol (HDL-cholesterol) and lower blood pressure–which will improve your cardiovascular health. Now that’s a holiday celebration!

Liven up your typical red table wine into Holiday Sangria with seasonal ingredients such as cranberries, pears, apples, oranges, and cinnamon sticks!

Yield: 8 servings (5 fl oz per serving) – not including the optional seltzer water—which adds 0 calories

Ingredients:

  • 1 bottle of red wine
  • 1 cup of 100% orange juice
  • 1 pear, chopped
  • 1 apple, chopped
  • 1 orange sliced
  • 1 cup of fresh cranberries
  • 2 cinnamon sticks
  • Optional: flavored seltzer water (cranberry, grapefruit, pear, etc.)

Directions:
In a pitcher, mix all the ingredients together (except the optional flavored seltzer water). Let sangria sit in the fridge at least 4 hours or overnight. The longer the mixture sits, the more the wine will absorb the flavors from the fruit! Pour sangria into glasses and top each glass with an optional ¼ cup of seltzer water.

Nutrition Per Serving:
Calories: 167 kcal,

Fat: 0 g,
Cholesterol: 0 mg,
Carbohydrate: 18 g,
Dietary Fiber: 2 g,

Protein: 1 g,
Sodium: 5 mg

This recipe is compliments of Dr. Janet Brill.  Nationally recognized nutrition, health and fitness expert and published author Dr. Janet Brill is the director of nutrition for Fitness Together, the world’s largest organization of personal trainers. Dr. Janet specializes in cardiovascular disease prevention and has authored three books on the topic; the most recent is Prevent a Second Heart Attack (Three Rivers Press, Feb 2011.) Prevent a Second Heart Attack  follows the bestselling book, Cholesterol Down (Three Rivers Press, 2006). Her third book, a sequel to Cholesterol DOWN, titled Blood Pressure DOWN (Three Rivers Press) was released on May 7, 2013.


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Canyon Ranch Eggnog

Everyone loves eggnog, but not everyone has been lucky enough to have had a homemade healthy eggnog recipe handed down to them from their family or friends.

We are pleased to present an eggnog recipe, compliments of Canyon Ranch, a wonderful complement to your Christmas and New Year’s celebrations.

Ingredients:shutterstock_119288704

  • 1 teaspoon cornstarch
  • 3 egg yolks
  • 5 tablespoons sugar
  • 2 1/2 cups reduced fat milk 1/4 teaspoon nutmeg
  • Pinch cinnamon
  • 1/4 teaspoon rum extract 1/2 teaspoon vanilla extract

Directions:

  1. Combine cornstarch, egg yolks and 2 tablespoons sugar in a medium bowl. Whisk with a wire whip until egg yolks are lemon colored.
  2. Combine milk, 3 tablespoons sugar and nutmeg in a medium sauce pan. Scald milk mixture, stirring occasionally.
  3. Slowly add hot milk to egg mixture, whisking constantly, using wire whip. Pour back into sauce pan and continue to whisk 2 to 3 minutes over medium heat or until mixture thickens.
  4. Remove from heat and transfer to an ice bath. Add cinnamon and extracts.
  5. Cool completely.

Makes 4 (3/4­cup) servings, each containing approximately:

170 calories; 24 gm. carbohydrate; 5 gm. fat; 152 mg. cholesterol; 7 gm. protein; 82 mg. sodium; Trace fiber


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Fresh Figs With Balsamic Glaze

A Sweet Way to Lose Weight

Figs are a good source of dietary fiber. Fiber and fiber-rich foods may have a positive effect on weight management. In one study, women who increased their fiber intake with supplements significantly decreased their energy intake, yet their hunger and satiety scores did not change. Figs, like other high fiber foods, may be helpful in a healthy weight management program.figs-with-balsamic-glaze

Ingredients:

  • 8 Fresh figs, quartered
  • 2 c. Balsamic vinegar
  • ¼ c. Sucanat or organic sugar

Directions:

  1. Bring balsamic vinegar to a boil, reduce heat and add sucanat or sugar.
  2. Continue to heat until vinegar is reduced
  3. to ½ cup.
  4. Spoon on to 4 plates and arrange figs over top.
  5. Serve immediately.

 

This recipe is compliments of Mountain Trek Fitness Retreat & Health Spa


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Mixed Berry Whole-Grain Coffee Cake

This coffee cake makes a great centerpiece for your brunch. Made with whole-grains and berries –both good sources of disease-fighting antioxidants – it’s not only amazingly delicious, it’s incredibly good for you, too! Enjoy!

Ingredients:mixed_berry_whole-grain_coffee_cake_recipe (1)

  • 3 tablespoons butter
  • 1 cups quick-cooking oats
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 cup skim milk
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 egg, slightly beaten
  • 2 cups fresh berries (or use frozen, unsweetened mixed berries, thawed and
  • drained, about 1 1/2 – 2 cups)
  • 1/4 cup chopped walnuts

Directions:

  1. Heat oven to 350 degrees.
  2. Grease 9-inch round cake or springform pan or 9 x 9 square pan.gmfr_coffeecake
  3. Mix butter, oats, 1/4 cup flour and brown sugar in small bowl with fork or pastry cutter until crumbly. Set aside.
  4. Combine flours, sugar, oil, milk, baking powder, cinnamon, salt and egg in large bowl.
  5. Beat mixture with wire whip or mixer 1- 2 minutes, until well blended.
  6. Stir in mixed berries.
  7. Spread half of the batter in pan and sprinkle ½ of oat mixture on top.
  8. Add remaining batter and sprinkle with remaining oat mixture and chopped walnuts.
  9. Bake 40-45 minutes or until toothpick inserted in the center comes out clean.
  10. Serve warm.

 

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