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Traditional Recipes Redone…Healthier


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Healthy Labor Day Kebabs with a Twist

This is a fresh and healthy twist to the traditional kebabs you might be planning for Monday’s BBQ this Labor Day. It’s a simple dish with the perfect amount of jalapeño to adorn plump shrimp and sweet plums. Char these up on the grill and you will have a hit amongst your fans!

Shrimp & Plum Kebabs

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You will need four 10-inch skewers for this recipe. Also, if you’re not a fan of jalapeño, try green pepper instead. You can also switch out plumbs for peaches.

Makes 4 servings

Ingredients:

  • 3 tablespoons canola oil, or toasted sesame oil
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon freshly grated lime zest
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt
  • 12 raw shrimp, (8-12 per pound), peeled and deveined
  • 3 jalapeño peppers, stemmed, seeded and quartered lengthwise
  • 2 plums, pitted and cut into sixths

Directions:

 

  1. Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.
  2. Preheat grill to medium-high.
  3. Make 4 kebabs, alternating shrimp, jalapeños and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.

 

This recipe is from From EatingWell:  August/September 2006EatingWell for a Healthy Heart Cookbook (2008)


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Quinoa Tabbouleh

Originally from the mountains of Syria and Lebanon,[6] tabbouleh has become one of the most popular salads in the Middle East. Here this traditional dish, which is typically made with bulgur or couscous, gets an of-the-moment upgrade with the “it” grain, quinoa (although technically a seed). The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course or a hearty side.

Quinoa Tabbouleh

by The Bon Appétit Test Kitchen

Ingredients:

  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon kosher salt plus more
  • 2 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4″ pieces
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced

Directions:

  1. Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  3. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
  4. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Nutrition Information, Per serving (6 servings):

  • Calories: 289
  • Carbohydrates: 24 g (8%)
  • Fat: 20 g (31%)
  • Protein: 5 g (11%)
  • Saturated Fat: 3 g (14%)
  • Sodium: 206 mg (9%)
  • Polyunsaturated Fat: 3 g
  • Fiber: 4 g (15%)
  • Monounsaturated Fat: 14 g
  • Cholesterol: 0

RECIPE BY The Bon Appétit Test Kitchen
PHOTOGRAPH BY Jason Lowe


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Banana Peanut Butter Pops

These Banana Peanut Butter Pops remind me of a healthier-grown-up version of those chocolate dipped banana pops we used to get at our annual summer trip to the closest amusement park. Now as an adult I’ve realized roller-coasters give me a neck ache and I’ll pass. However, those chocolate dipped banana carts were always a favorite of mine and now this redo healthier version will be too! Lisa Lin is the author of this smart dessert snack which can be found on Healthy Nibbles and Bits.

INGREDIENTSBanana-Peanut-Butter-Pops-3

  • 1 medium banana
  • 4 tsp creamy peanut butter
  • 4 tsp shredded unsweetened coconut
  • 1 TBS cacao nibs
  • 1 TBS dried cranberries, chopped
  • 2 skewers (optional)

INSTRUCTIONS

  1. Peel the banana and chop it in half. Insert a skewer into the cut side of the banana, and push it in a few inches. Popsicle sticks work well, too. You can also skip the skewers if you don’t have any around the house.
  2. Place the bananas on a plate and freeze them for about 30 minutes to an hour. In the meantime, make sure that your peanut butter is at room temperature. This will make the peanut butter easier to spread later.
  3. Mix the coconut, cacao nibs, and cranberries together and spread them out on a flat plate.
  4. Take the banana out of the freezer. Using a butter knife, spread a thin layer of peanut butter on the banana and roll it on the plate with the toppings. Alternatively, you can just sprinkle the toppings on top, but it might be more difficult for the toppings to stick this way. I had some extra toppings left on the plate after rolling the banana in it.
  5. Enjoy!
NOTES
I didn’t want the banana to turn into a block of ice, which is why I limited the chilling time to an hour and a half. If you want more frozen bananas, leave it in the freezer longer. I wouldn’t leave the banana in there overnight to avoid freezer bite.

 

Lisa LinLisa is from San Francisco and has passion for eating well and staying in shape through kickboxing, yoga, and cycling classes. She loves experimenting with new recipes and fitness routines, which she document on her blog, Healthy Nibbles & Bits. When she’s not blogging or exercising, she’s most likely watching Jeopardy! or British TV shows. For more from Lisa, follow her on FacebookInstagram and Pinterest.

Photo courtesy of Lisa Lin. Original recipe can be found on Healthy Nibbles and Bits.