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Traditional Recipes Redone…Healthier


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NO-COOK CHOCOLATE & NUT BUTTER FUDGE

A quick and delicious two-layer fudge when you need a sweet little treat, but not the refined sugars of traditional fudge. No cooking needed, just mix, chill, and enjoy! This one has all those decadent flavors of the real thing including a peanut-buttery taste, but without the peanuts.

Bottom Layer Ingredients:

  • 1/2 cup coconut oil (melted)PaleoNewbie-No-Cook-Nut-Butter-Fudge-633x425
  • 1/4 cup cocoa powder or cacao powder
  • 3 tbs raw honey
  • 1/3 cup chopped pecans or walnuts
  • 1 tsp of pure vanilla

 

Top Layer Ingredients:

  • 1/2 cup of sunflower seed butter (or any other nut butter)
  • 1/4 cup coconut oil (melted)
  • 3 tbs raw honey
  • 1 tsp pure vanilla
  • Pinch of sea salt

 

Instructions:

Note: This is a two-layer fudge with two easy steps. First you’ll create the bottom layer, chill it a little, then add the top layer.

  1. Line a small, shallow, and preferably glass dish with parchment paper (8” x 4” size works well)
  2. Combine all the above ingredients for the bottom layer in a small bowl
  3. Pour into the dish, and place in freezer for about 20 minutes
  4. Next combine all the ingredients for the top layer in a small bowl
  5. Pour over the frozen bottom layer, even out, and return the dish to the freezer for another 20 minutes
  6. Slice and serve (Keep refrigerated between servings)

This recipe was contributed by Trina Beck of PaleoNewbie.com. Contact or visit www.paleonewbie.com for more great Paleo-friendly recipes and information.


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Carrot Cake Cupcakes w/Cinnamon-Vanilla Frosting

GLUTEN-FREE & DAIRY-FREE CARROT CAKE CUPCAKES

Who doesn’t love carrot cake? This practically guilt-free version is gluten-free and dairy-free and uses no refined sugars. Follow the easy recipe for individual cupcakes with a decadent cinnamon-vanilla frosting, or you can also whip this one up as a moist and delicious single-layer cake.

Servings: Makes about 10 cupcakes

Cake IngredientsPaleoNewbie-Carrot-Cake-Cupcakes-Single-On-Plate-625x528

  • 1 1/2 cups of almond flour
  • 2 tbs of coconut flour (sift for best results)
  • 1 tsp of baking soda
  • 2 tsp of cinnamon
  • 1 tsp of allspice
  • 1/4 tsp of salt
  • 1/3 cup + 1 tbs of full fat coconut milk
  • 3 large eggs, whisked
  • 1/4 cup of coconut oil, melted
  • 1/3 cup of honey
  • 1 tsp of vanilla
  • 1/2 cup of raisins
  • 1 1/4 cup of grated carrots

Frosting Ingredients

  • 1/2 cup of palm shortening
  • 1/4 cup of raw honey
  • 3 tbs of coconut butter
  • 2 tsp of vanilla
  • 1 tsp of ground cinnamon
  • Optional: Chopped walnuts for sprinkles

Carrot Cake Instructions

  1. Set aside the raisins and grated carrots until final mixing step
  2. In a mixing bowl, first combine all dry ingredients
  3. In a separate bowl, combine all wet ingredients
  4. Pour the wet ingredients into the dry ingredients bowl
  5. Combine until well mixed
  6. Finally, fold in the grated carrots and raisins
  7. Preheat oven to 350-degrees F
  8. Place cupcake paper liners or silicone cups inside muffin tin wells
  9. Pour carrot cake batter into each and fill about two-thirds full
  10. Bake 20-23 minutes at 350-degrees – baking times may vary. Test by inserting a toothpick; if it comes out clean the cupcakes are done
  11. Allow to cool before frosting

Frosting Instructions

  1. Blend all frosting ingredients together with a stand or hand-held mixer
  2. Place frosting mixture in refrigerator until it firms up a bit
  3. Frost cupcakes
  4. Store frosted cupcakes in refrigerator
  5. Remove cupcakes from fridge and allow the frosting to soften at room temperature for about 15 minutes before serving

This recipe was contributed by Trina Beck of PaleoNewbie.com. Contact or visit www.paleonewbie.com for more great Paleo-friendly recipes and information.


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Vegan Chocolate Pudding

Vegan Chocolate Pudding

Get your chocolate fix without the dairy. This recipe can also be adapted to Frozen Chocolate Pops which you will see a recipe for below.

adapted from About.com and Hell Yea it’s Vegan
serves four

Ingredients:

  • 1/2 – 1/3 cup sugar (I prefer mine on the sweeter side, but if you don’t go with 1/2 cup)
  • 1/3 cup natural unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 2 cups unsweetened coconut milk beverage (I did not taste any coconut using this milk, but almond or soy  could work if you prefer)
  • 1 teaspoon pure vanilla extract

Directions:

  1. In a saucepan, whisk together the corn starch, sugar, salt, and cocoa powder. Be sure to break up any lumps so that the pudding comes out nice and smooth.
  2. Slowly whisk in the coconut milk over low heat, and continue to stir until the mixture starts to thicken (about 10 minutes). Continue to stir for 2 to 3 minutes until it reaches a good thickness, and stir in your vanilla. Pour into your serving dish or individual dishes.
  3. Let the pudding cool for 10 minutes or so, cover and chill for three hours.

Vegan Chocolate Pudding Pops

makes 4 – 6 popsicles, depending on the size of your molds

Vegan Pudding Pops

Follow recipe above to make chocolate pudding. After allowing the pudding to cool for ten minutes or so, divide your pudding into your popsicle molds, and freeze for at least three hours. These will become soft quite quickly, so remove them from the freezer immediately before serving.

Vegan Chocolate Pudding Nutrition-Info

– Recipe contributed by Lyndsay Homme of MilkFreeMom.com


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Vegan Shepherd’s Pie

You won’t miss the meat in this hearty, comfort filled dish. Even the carnivore and toddler of the house enjoyed it, and there were plenty of leftovers for lunch the next day. The flavor and texture in this Shepherd’s Pie were fantastic, and I’ll definitely be this cooking well into spring. – Recipe contributed by Lyndsay Homme of MilkFreeMom.com

Serves 6

Ingredients:

  • 2 lbs potatoes (I used red, because I get to skip the peeling step), chopped into small chunks Vegan-Sheperds-Pie-with-Lentils1
  • 1 onion
  • 2 stalks celery
  • 8 oz mushrooms, chopped
  • 3 tablespoons olive oil
  • 3 carrots
  • 15 oz lentils, drained and rinsed
  • 3 cloves garlic
  • 1 1/2 cup vegetable stock
  • 1 sprig rosemary
  • 1/4 cup vegan butter (Earth Balance)
  • 1/4 cup non-dairy milk (I like rice milk)
  • 6 oz frozen peas (no need to thaw)
  • salt and pepper to taste

Directions:

  1. In a large stock pot, heat your oil over medium heat. Add your onion, celery and mushrooms, and cook for about 10 minutes, until the mushrooms are brown and the onions are nice and soft. Add your garlic and carrots, cook for 2 minutes, then add your vegetable stock. Toss in your rosemary, cover, and bring to a boil. Lower your heat and continue on a low simmer for 45 minutes. Remove your rosemary sprig and discard. Add your lentils, and give it a nice stir.
  2. Preheat your oven t0 425°F. While your vegetables are simmering, boil your potatoes until soft enough to mash. Drain them well, and add your butter to the hot pot. Melt your butter, then add your potatoes back to the pan, and also the milk. Mash well to your desired texture, and salt and pepper to taste.
  3. In a 9  x 13 baking dish, layer your vegetables. Spread your frozen peas evenly over the veggies, then spread your potatoes over the evenly over the top. Bake for 30 minutes, until bubbly and the top starts to brown. Let sit for ten minutes, then enjoy!

Note about the nutrition info: This should be used as an estimate. Nutrition info is for an approximate 1 1/2 cup serving, and calories etc. will vary depending on the brands of milk, butter, etc that you use.

Vegan Shepherds Pie Nutrition

 

– Recipe contributed by Lyndsay Homme of MilkFreeMom.com


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Vegan Quinoa and Sweet Potato Chili

This vegan chili is loaded with flavor and vitamins, and everyone in the family will ask for a second bowl. It’s easy to prepare, takes just over  a half hour to get on the table, and the best part?!?! There’s only one pot to clean!! – Recipe contributed by Lyndsay Homme of MilkFreeMom.com

makes 6 hearty bowls of chili

Ingredients:Vegan-Quinoa-Sweet-Potato-Chili1

  • one 29 oz can black beans, rinsed and drained
  • one 6 oz can tomato paste
  • 32 oz vegetable stock
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1 tablespoon olive oil
  • 1 sweet potato, peeled and cut into bite sized chunks
  • 1 cup dry quinoa
  • salt and pepper to taste
  • avocado, cilantro for garnish  (optional)

Directions:

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious!

Nutritional Data for Vegan Quinoa Chili

Nutrition Facts are calculated using Calorie Count, and should be regarded as an estimate.
(Does not include avocado)

– Recipe contributed by Lyndsay Homme of MilkFreeMom.com


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Butternut Squash With Garlicky Mushrooms, Quinoa and Wilted Spinach

This is straight up clean eating.

After you eat this you will feel satisfied and full of energy.

There are several steps involved but if you make the butternut squash and the quinoa a day in advance, it will be super easy to whip up. 

What You Need for the Squash:  squashMushroomsQuinoaSpinach

  • 1 butternut squash, peeled and cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • couple shakes of crushed red pepper
  • 5 turns (or more to your taste) cracked black pepper

How To Do It:

  • Preheat oven to 350° F.
  • Place squash in a mixing bowl and add olive oil, salt, red pepper and black pepper. Mix.
  • Place evenly on a baking sheet and cook for 50 minutes.
  • After 50 minutes, take the baking sheet out of the oven and flip over the squash. Turn the heat up to 500° and place the squash back in the oven for 5-10 minutes. Keep an eye out to make sure they do not burn. The final result should be soft on the inside and slightly browned on the outside. Set aside.

What You Need for the Quinoa

  • 1 cup quinoa, rinsed (this will take the bitter taste out of the quinoa. Red quinoa tends to be less bitter).
  • 2 cups water

How To Do It:

  • Place quinoa and water in a pan and bring to a boil.
  • Turn down heat and allow to simmer for 20 minutes, until all of the water is absorbed and the quinoa is soft. Turn off heat.
  • Once the butternut squash and the quinoa are done, make the garlicky mushrooms and finish assembling the dish.

What You Need for the Mushrooms 

  • 1 tablespoon olive oil
  • 10 garlic cloves, minced
  • 3 cups mushrooms, sliced
  • 1/2 teaspoon sea salt
  • 3 packed cups fresh spinach

How To Do It:

  • In a large pan, heat the olive oil over medium heat and cook the garlic for 1-2 minutes. Cook the garlic until it just starts to get brown.
  • Add the mushrooms, evenly sprinkle the salt, stir and then cover the pan and cook for 3-4 minutes.
  • After the mushrooms are soft (adding the salt and covering the pan will allow the mushrooms to “sweat” and get soft), add the quinoa and squash, stir to combine and cook until everything is hot.
  • Turn off heat, add spinach and mix together.

Serve immediately.

This recipe is compliments of Molly Patrick of the Happy Cow.


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Grilled Portobello Burger

Try feeding tis to a picky meat eater and be amazed by their reaction.

By using mushrooms instead of beef, you will not only eliminate the saturated fat, cholesterol, animal protein and all of the other things that lead to beef’s bad reputation but you will be getting an immune building nutrient blast from the mushrooms.

I also swap out mayo for avocado to get a dose of natural, good for you fat.

Ingredients:grilled port mush burger

  • 4 Portobello Mushrooms
  • Marinade:
  • 1/4 cup plus 1 tablespoon olive oil
  • 2 tablespoon soy sauce
  • 2 teaspoon balsamic vinegar
  • 2 teaspoon sugar
  • Juice from half a lime
  • 1 clove garlic, grated

Instructions:

  1. Take the stems off from the mushrooms, and save for another time.
  2. Wash mushrooms and set in a colander to dry.
  3. Whisk all of the marinade ingredients together in a very large bowl.
  4. One at a time, dip the whole mushrooms in the marinade, making sure to coat the entire mushroom. Set aside and do this to the remaining 3 mushrooms.
  5. Place all 4 mushrooms back on the bowl and cover with a lid. Let mushrooms marinate for at least 1 hour.
  6. Heat a large nonstick skillet over medium / low heat.
  7. Place the mushrooms in the pan face down and place a lid on top.
  8. Cook for 3 minutes, flip the mushrooms, add 1/4 cup of water to the pan and place the lid back on.
  9. Steam the mushrooms for another 2 minutes and then flip them one more time, add a bit more water and steam them for 2 additional minutes. (you can flip them more often if you want and you can add a bit more water if all of the water evaporates. As long as they are cooked for 7 minutes and neither side gets burned, your good!)
  10. See HappyCow recipe for “Beet, Fennel, Lime Pate” (category: dips).
  11. Assemble using burger buns, sprouted bread, or stack it on romaine leaves for a gluten free option.

This recipe is compliments of Molly Patrick of the Happy Cow.