Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Simple and Delicious Gluten Free Pasta Pomodori Salad

This incredible salad is also excellent served hot. This recipe redo is gluten-free and dairy free yet it offers all the amazing flavors you would desire in this classic Italian dish, simply redone a little healthier!


(For the Sauce)

  • 3 quarts distilled or pure water
  • One 12-ounce box whole wheat or gluten free angel hair rice pasta
  • 3 vine-ripe tomatoes, coarsely chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon red wine or balsamic vinegar
  • 1 tablespoon finely chopped fresh basil
  • 2 teaspoons brown rice syrup
  • Dash of cayenne pepper, or 1/8 teaspoon black pepper
  • 1/4 teaspoon sea salt, optional
  • 1 tablespoon extra virgin olive oil
  • 2/3 cup soy sauce or rice parmesan (dairy free)
  • 1 sprig basil for garnish


  1. Bring the water to a gentle boil, and cook pasta 4 to 6 minutes until al dente (tender but not soft).
  2. Remove and strain in a colander, rinse with cool running water, and set aside.
  3. Combine the remaining ingredients, except soy parmesan, in a mixing bowl.
  4. In a large mixing bowl, place the drained pasta and add the tomato mixture.
  5. Fold in 3/4 of the soy parmesan and chill.
  6. Serve cold and garnish with a basil sprig and the remaining soy Parmesan.

Yield: 4 Servings

Per Serving:
Calories 263
Protein 13 g
Fat 7 g
Carbohydrate 39 g
Fiber 2 g
Calcium 16 mg
Sodium 372 mg

Courtesy of The Regency Health Spa

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Easy Homemade Hummus – Healthy and Gluten free


“Hummus as a whole contains plenty of Omega 3 fatty acids, which are great for improving intelligence and maintaining a healthy heart. On top of it all, this dish also has iron, vitamin B6, manganese, copper, folic acid, and amino acids. Tryptophan, phenylalanine, and tyrosine are the amino acids found in hummus that can promote good quality sleep and uplift one’s mood.” – 3FC, For more info on the health benefits of Hummus, visit



  • 16 ounces cooked chick peas (Garbanzo beans)
  • 2 tablespoons Tahini (Sesame seed paste)
  • ½ cup water
  • ¼ cup lemon juice
  • 2 cloves minced garlic
  • 2 tablespoons minced parsley
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt


  1. Puree all ingredients together in a food processor until smooth. Chill.
  2. Serve with wedges of pita bread and/or raw vegetable sticks.

Yields 3 cups
10 calories 0.4 grams fat per tablespoon


This recipe was contributed by Lake Austin Spa Resort


Vegan Caesar Salad

john nExecutive chef John Nowakowski uses a zesty vinaigrette as a Caesar dressing alternative and as a marinade for grilled asparagus or other vegetables. “I came up with the recipe after going out to a restaurant and tasting a Parmesan vinaigrette served with grilled vegetables,” Nowakowski explains. “I wondered if I could duplicate it without all the fat and cheese.” Recipe courtesy of chef John Nowakowski.

Serves: 8

Time: 30 minutes or fewer


  • Croutons
    • ¼ cup olive oil
    • 2 cloves garlic, minced (2 tsp.)
    • 2 tsp. chopped fresh oregano
    • 2 8-inch whole-wheat pitas, cut into ¾-inch squares
  • Vinaigrette
    • ¾ cup olive oil
    • 4 oz. soy or rice Parmesan cheese
    • ⅓ cup lemon juice
    • ¼ cup brown rice vinegar
    • 5 pitted green olives, plus 1 Tbs. olive juice
    • 1 Tbs. sliced fresh basil
    • 1 tsp. hot sauce
  • Salad
    • 2 heads romaine lettuce, coarsely chopped (12 cups)
    • 2 8-oz. pkgs. Italian-flavored baked tofu, sliced, optional
    • ¼ cup grated soy Parmesan cheese, optional


  1. To make Croutons: Preheat oven to 375°F. Blend oil, garlic, and oregano in blender until smooth. Toss together pitas and oil mixture in bowl. Spread on baking sheet, and bake 15 to 18 minutes.
  2. To make Vinaigrette: blend all ingredients in blender until smooth.
  3. To assemble Salad: Toss lettuce with 1/2 cup Vinaigrette. Divide among serving plates, and top with Croutons, tofu slices (if using), and soy Parmesan cheese (if using).

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Power Breakfast Bowl by Chef Kate Horning

kaleandeggsWhen we wake up first thing in the morning, our blood sugars are low from fasting all night long. Basically we’re starving. Breakfast provides the glucose and nutrients necessary to break the fast and get you started, helping to curb hunger and prevent binge eating later in the day. It also boosts the metabolism, which is essential for weight loss. Missing this important meal leads to nutrient deficiencies, so when we do finally get hungry, we have a tendency to gravitate towards high-sugar, high-fat foods for a quick energy boost resulting in further nutrient deficiency, cravings, and weight gain. By eating a substantial, satisfying, filling breakfast you actually end up consuming fewer calories throughout the day. Crazy huh?

I’ve actually found I feel best when I eat my largest meal first thing in the morning, followed by a filling lunch (with plenty of veggies), and then a smaller dinner. This gives me plenty of energy throughout the day, when I need it most, and then allows my body to wind down in the evening and fully digest my food before I go to bed. I’ve also found it to be essential to start my day off with something green.

One of my favorite ways to start the day is with my Power Breakfast Bowl. It has a great balance of nutrients to give me energy while keeping me full for hours. If you don’t have a ton of time in the morning you can cut the kale, onion, and garlic up the night before, store in a container, and then just add what you need to the skillet in the morning. The rice only takes about 20 minutes in the rice cooker. Start it first thing when you wake up so it can be cooking while you’re getting ready. If you don’t have that much time to spare, try quinoa (it only takes 10 – 15 minutes) or prepare your rice the night before and reheat with your kale in the skillet.


1 cup Japanese rice
1.5 cups water
1 bunch greens (kale, collards, swiss chard, etc) cut into ribbons
1/2 large red onion, thinly sliced
2 tbsp olive oil
1/2 tsp celtic salt (season to taste)
1/4 tsp red pepper flakes
2 garlic cloves, sliced
4 eggs
hot sauce

Directions: Rinse rice and place in a rice cooker with water, flip the switch to cook and set aside. In the meantime add 1 tbsp oil in a pan over medium/ medium hi heat, cut kale into ribbons, slice onion, and garlic. Add kale and onions to the pan with a pinch of salt and red pepper flakes tossing to coat. Cook 2 minutes, add in garlic and another 1/2 tbsp olive oil, and cook another 2-5 minutes until kale is desired tenderness. Remove from the pan and set aside. Add another 1/2 tbsp oil and crack each of the eggs. Cook about 2 minutes with the yolk sunny side up and flip to the other side cooking another minute before removing the eggs from the pan. To serve layer rice followed by kale mixture and finishing with an egg. Drizzle with optional hot sauce and serve immediately. Serves 4.

IMG_9171Recipe contributed by Chef Kate Horning: Health Coach, Lifestyle Expert, and Chef, Kate Horning is on a mission to help women across the globe create their healthy lifestyle.


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Vegan Banana Oat Pancakes


Start your day with this delicious recipe from Chef Kate Horning of Simply Nutritious by Kate.

Recipe yields 5 medium pancakes


  • 1 banana
  • 1 teaspoon baking powder
  • 1.5 Tablespoons agave or sugar (use honey for non-vegan)
  • 1 Tablespoon flaxseed
  • 2.5 Tablespoons water
  • pinch of salt
  • 1 Tbsp. coconut oil
  • 1 teaspoon vanilla extract
  • 3 Tablespoons milk (I used almond)
  • 1/2 cup old fashioned oats
  • 1/4 cup whole wheat flour (or sub other flour)

Directions: | Make flax egg by combining water and flaxseed in a small dish, stirring and letting set for 5 minutes. Mash the banana and baking soda together, then add salt and agave nectar or honey. Add the oil, egg, vanilla, milk and stir. Then add the oats and flour and stir until just combined. Add another splash of milk if the batter appears too thick.

Scoop batter onto a greased skillet over medium heat (not too high or they’ll burn) and cook for 2-4 minutes on each side or until golden brown. They will appear a little soft in the middle but that’s kind of what you’re going for as they’ll be a bit more dense and chewy than a traditional pancake. Serve warm with desired toppings.


Recipe contributed by Chef Kate Horning: Health Coach, Lifestyle Expert, and Chef, Kate Horning is on a mission to help women across the globe create their healthy lifestyle.

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African Influenced Sweet Potato Soup by Kate Horning

The soup has roots in African food tradition. Peanut butter is added, thickening the soup and giving it a delicious flavor. The combination of sweet potatoes and peanut butter may sound strange, but result is mouthwateringly addictive. This soup is the perfect for any night of the week.


  • 3 large sweet potatoes (I used two orange and one white)
  • 2 cups not chicken broth
  • 2 tbsp peanut butter
  • 1 tbsp palm oilsweetpotatosoup
  • 1.5 tsp berbere
  • 1 tsp thyme
  • 1 onion
  • 1/4 cup peanuts
  • 2 cloves garlic
  • 1/4 tsp celtic salt
  • 1 tbsp olive oil
  • green onion for garnish

Directions: Wrap sweet potatoes in foil and bake in a 400 degree oven until tender, about 50 minutes. In the meantime Saute onion in 1 tbsp olive oil until translucent, add garlic and softened sweet potatoes. Stir in thyme, salt, peanut butter, and broth. Add in batches to a blender and puree until smooth, return to pot and stir in berbere and chopped peanuts. Simmer until warmed through and season to taste. Serve with a drizzle of palm oil and a little pinch of celtic salt.

IMG_9171Recipe contributed by Chef Kate Horning: Health Coach, Lifestyle Expert, and Chef, Kate Horning is on a mission to help women across the globe create their healthy lifestyle.

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Zucchini Brownies by Simply Nutritious by Kate

When it comes to brownies I happen to be a total dessert snob. If I’m going to indulge in something it has to be absolutely perfect and for some reasons I think brownies are one of those desserts I am most often disappointed in. I love a nice chewy crust paired with that gooey, rich chocolate interior. In my opinion there’s nothing better.

Now,  when you think of creating something like I’ve described I’m sure zucchini isn’t the first ingredient that comes to mind. However, grated squash gives the brownies an irresistible texture and moisture that you can’t possibly get without loads of butter. And a crap ton of butter is simply not my style. So instead, I take naturally sweet coconut oil and pair it with some grated zucchini to create the ultimate brownie you can actually feel good about indulging in.

If your mission is to be sneaky about the addition of zucchini in the brownies I recommend peeling the squash before grating it to get rid of any obvious flecks of green throughout.



  • 2 cups raw cane sugar
  • 1 cup coconut oil
  • 1 tbsp vanilla extract
  • 1 tbsp coffee
  • 4 cups grated zucchini
  • 4 cups whole wheat pastry flour
  • 3 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cups cocoa powder
  • 2 cups dark chocolate chips
  • 1/4 cup flaked coconut


  1. Whisk together coconut oil and sugar, stir in coffee and vanilla extract.
  2. Fold in zucchini followed by flour, baking soda, salt, cocoa powder, and chocolate chips.
  3. Stir until just combined.
  4. Divide mixture between two 8 inch greased square pans.
  5. Sprinkle with flaked coconut (optional).
  6. Bake in a preheated 350 degree oven for 30 minutes or until knife comes out clean.

IMG_9171Recipe contributed by Chef Kate Horning: Health Coach, Lifestyle Expert, and Chef, Kate Horning is on a mission to help women across the globe create their healthy lifestyle.