Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Plentils™ Chocolate Chip Cookie

A riff on the classic potato chip cookie, we love this recipe from Enjoy Life Foods!
Makes about 30 cookies


  • 1 ½ c. gluten free flour blend
  • ½ c. buckwheat flour
  • ½ t. xanthan gum
  • ½ t. sea salt
  • 2 t. baking powder
  • ½ t. baking soda
  • 1 ½ c. packed brown sugar
  • ½ c. shortening or your favorite allergy free butter substitute, melted
  • 4 T. rice milk
  • 1 t. chia seed + 1 T. water
  • ½ c. unsweetened applesauce
  • 1 T. vanilla
  • 1 c. Enjoy Life Foods Dark Chocolate Morsels
  • 1 ½ c. Enjoy Life Light Sea Salt Plentils™, hand crushed


  1. Preheat oven to 350. Line 2 sheet trays with parchment paper and set aside.
  2. Mix together the gluten free flour blend, buckwheat flour, xanthan gym, sea salt, baking powder, baking soda and packed brown sugar.
  3. In a small bowl, mix together the melted shortening, rice milk, chia-water mixture, unsweetened applesauce and vanilla.
  4. Blend the dry mixture with the wet mixture until well beaten, about 1 minute with hand blender or stand mixer.
  5. By hand stir in the Enjoy Life Foods Dark Chocolate Morsels and the hand crushed Plentils™. Scoop by the tablespoon-full onto the parchment lined sheet trays and bake at 350 for 14 minutes or until lightly golden brown.
  6. Cool 5 minutes on tray then remove to cool completely.


Originally posted Jan 20, 2014 14:04 pm – Posted by Enjoy Life Foods


“Breaded” Game Day Mushrooms

Plentils are one of our newest favorites! If you are looking forward to Game Day but want to abide by a Gluten free diet, this is a delicious recipe to add to your Game Day spread. We just had to share!

Serves 6-8 as an appetizer
• 1 lb. white button mushrooms, rinsed and stems trimmed if needed
• 1 c. Plentils™ Shake & Bake Crumbs
• 2 T. rice milk
• ¼ c. allergy free mayonnaise
• olive oil or olive oil spray

1. Preheat oven to 450. Line a large rimmed baking sheet with parchment paper.
2. Place the Plentils™ Shake & Bake Crumbs in a medium sized bowl.
3. Mix together the rice milk and allergy free mayonnaise and whisk with a fork until well blended.
4. Coat the mushrooms in the rice milk-mayonnaise mixture, shaking off excess. Coat with the Plentils™ Shake & Bake Crumbs and place on the baking sheet. Spray with your favorite allergy free cooking spray or lightly drizzle with olive oil.
5. Bake at 450 for 10 minutes until golden brown and crispy. Serve with your favorite game day dipping sauce!


Originally posted Jan 20, 2014 14:04 pm – Posted by Enjoy Life Foods

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Roasted Fennel, Tomato, and Chickpea Soup

Chunky Roasted Fennel, Tomato, and Chickpea Soup is a satisfying meal on any night of the week. Serve with wedges of pita bread.

Yield: Serves 4 (serving size: 2 cups soup and 4 pita wedges)
Total: 1 Hour


Roasted Fennel, Tomato, and Chickpea Soup Photo: Randy Mayor; Styling: Cindy Barr

Roasted Fennel, Tomato, and Chickpea Soup
Photo: Randy Mayor; Styling: Cindy Barr

  • 2 cups chopped fennel bulb (about 1 small bulb)
  • 2 cups chopped onion
  • Cooking spray
  • 1 (15 1/2-ounce) can organic chickpeas (garbanzo beans), rinsed and drained
  • 2 teaspoons butter
  • 3 garlic cloves, minced
  • 2 (14-ounce) cans fat-free, lower-sodium chicken broth
  • 2 (14.5-ounce) cans organic diced tomatoes, undrained
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • Fresh flat-leaf parsley
  • 2 (6-inch) pitas, each cut into 8 wedges


  1. 1. Heat oven to 425°.
  2. 2. Arrange fennel and onion in a single layer on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 425° for 25 minutes, stirring after 15 minutes. Add chickpeas to vegetable mixture. Bake an additional 20 minutes or until fennel is tender and chickpeas start to brown, stirring after 10 minutes.
  3. 3. Melt butter in a large saucepan over medium heat. Add garlic to pan, and cook for 1 minute, stirring occasionally. Add vegetable mixture, broth, and the next 3 ingredients (through salt) to pan, and bring to a boil. Cook for 3 minutes or until thoroughly heated. Remove from heat, and garnish with parsley. Serve with pita wedges.

Recipe by Wendy Kalen, Cooking Light 
MARCH 2012

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Cheese Ravioli With Almond Pesto

Fortunately, the delicately flavored and versatile almond is available throughout the year to make a healthy and tasty addition to both sweet and savory dishes.

This recipe is compliments of Lake Austin Spa Resort By Terry Conlan


  • 1 cup fresh basil, packed
  • 4 cloves minced garlic
  • 2 tablespoons blanched almonds, toasted
  • 3 tablespoons grated parmesan cheese
  • 1 1⁄2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon juice
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄4 teaspoon salt
  • 2 medium tomatoes, peeled, seeded, chopped
  • 1 package reduced ­fat cheese ravioli


Combine the first 4 ingredients in a food processor. Add the oil, lemon juice, and salt and pepper and continue to blend. Set aside. Cut a small “X” into the bottom of each tomato. Blanch in boiling water for 30 seconds. Peel, seed and chop. Cook the ravioli according to package directions. Toss with pesto and tomatoes.


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Healthy Sweet Plantains

plantainsWhile visiting a Cuban restaurant recently enjoyed fresh fried plantains.  But, knowing the recipe most likely called for butter and white sugar, I adapted the below recipe to be healthier and free of all common allergens.


2 firm plantains – More green than black skins


1/4 C Raw Coconut Sugar or Sucanat

Dash of cinnamon


Peel the plantains and slice at an angle so you have larger circular slices.  Heat a flat bottom skillet on the stove and place in enough ghee to coat the bottom of the pan.  In a separate bowl, put in the sugar and a dash of cinnamon.  When the ghee is hot put in the plantain slices and fry until golden brown.

Transfer the plantains into the bowl with the sugar and toss to coat the plantains.  Set aside to caramelize for a few moments.  Serve and enjoy immediately.


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Fresh Tomato, Prosciutto and Arugula Pizza from Green Mountain at Fox Run

Everyone loves pizza, and there are as many kinds as the imagination can conjure up. Here is a Green Mountain favorite and an Italian classic, Tomato, Prosciutto and Arugula. Making the crust from scratch generally means the best tasting, crispiest crust, but it is also more work. If you are fortunate to have a bakery nearby that sells frozen pizza dough, try that, or use a ready-­to-­bake pizza crust from the supermarket.

This recipe is courtesy of Green Mountain at Fox Run



  • 2 9 ­inch pizzas
  • 1/2 recipe Pizza Crust* (Recipes for Living, page 14) or 2 9 ­inch prepared crusts
  • 2 tablespoons olive oil, divided
  • 2­3 medium ripe tomatoes, thinly sliced
  • 6­8 thin slices Prosciutto (about 2 ounces)
  • 1 cup part­skim shredded mozzarella cheese (2 ounces)
  • 1 cup stemmed arugula leaves


  1. Heat oven to 450 degrees. (If using a pizza stone, place it on the bottom rack of the oven and preheat for 30 minutes.)
  2. Prepare dough rounds as directed.
  3. Lightly brush rounds with olive oil.
  4. Arrange tomato slices on dough leaving about ½ inch border and brush with olive oil.
  5. Bake until crust edges are slightly brown (about 6 minutes).
  6. Lay Prosciutto slices over the tomatoes and sprinkle with mozzarella cheese (1/2 cup per pizza round).
  7. Continue to bake until cheese melts (about 3 minutes).
  8. Remove pizza from oven; Toss arugula with 1 tablespoon olive oil and top each pizza with ½ cup arugula.
  9. Serve.

To purchase a copy of Recipes for Living, visit our store at ­ you’ll also find more great healthy recipes there too.

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Artichoke Veggie Loaf from Green Valley Spa

Don’t let its thorny exterior intimidate you. The humble artichoke offers a bounty of flavor and nutrition — especially in this Artichoke Veggie Loaf,  Courtesy of Green Valley Spa


  • 1 cup brown rice, cooked
  • 1/2 cup artichoke hearts, minced
  • 1/4 cup sliced mushrooms
  • 1/4 cup cauliflower, minced
  • 1/4 cup minced carrot
  • 1/4 cup Swiss chard
  • 3 tablespoons minced onion
  • 2 teaspoons garlic, finely minced
  • 3 teaspoons sun-dried tomatoes, minced
  • 1 cup tofu, crumbled
  • 1/3 cup egg whites
  • 2 teaspoons onion powder
  • 2 teaspoons soy sauce, low sodium
  • 3 teaspoons Jensens Protein Seasoning
  • 1/4 cup sliced almonds


  1. Preheat oven to 400 degrees.
  2. Cook rice according to the package.
  3. Mix artichoke, mushrooms, cauliflower, carrots, Swiss chard, minced onion, garlic, and tomatoes together.
  4. Crumble tofu into mixture and add egg whites.
  5. Stir in soy sauce, protein seasoning, and onion powder.
  6. Add rice and mix everything together.
  7. Put into a 8 1/2 x 4 1/2 loaf pan that has been sprayed with vegetable spray. Fill 3/4 full.
  8. Bake for 50 minutes to an hour.
  9. Place almonds in a baking dish and bake for 2 to 3 minutes in the oven while baking loaf. Serve with almonds sprinkled on top.