Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Cherry Vanilla Energizer

I like to drink green smoothies almost every day and highly encourage everyone to give them a try. To keep it simple and tasty here is a recipe to get you started. Watch the video below to see how easy it is!

You need a high quality blender to make this Energizer. Make and drink half of this recipe 45 minutes prior to your run or within 30 minutes upon your return. Refrigerate any leftover Energizer in an airtight container and drink within 8 hours.

Serves: 1


Place in blender in the following order:

  • 1-1 1⁄2 C water (You can also use 1⁄2 water and 1⁄2 non-dairy milk for a creamier version)
  • 1⁄2 frozen banana
  • 1⁄2 scoop vegan Vanilla protein powder
  • 2 tsp. whole flax seed
  • 1 small zucchini or cucumber, peeled if not organic
  • 1 large handful mild lettuce or spinach, fresh

Cherry Flavor: I have recently started using Genesis Pure Cherry E2 workout powder. It offers a natural sweet boost to my juices and smoothies and more importantly…MORE Energy. This is so much better than bottled fuel drinks that have a lot of sugar, artificial colors and sweeteners.

You can order it HERE
  • Add 1⁄2 scoop of Cherry E2 – or you can throw in a few frozen cherries.


Blend until smooth. Add liquid until you reach the desired consistency and enjoy. Happy Running!!

For more videos follow Debra on Youtube
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High Protein Breakfast Cookies

We love the creative use of quinoa in this recipe written by Melissa King of My Whole Food Life. She points out some great advantages about this main ingredient…

“Quinoa is naturally gluten free, so it’s a great alternative to oatmeal.  This slow cooker breakfast quinoa was much better than I ever expected!  Slow cooking the quinoa allowed the sugars in the dates and apples to come out.  I added no sugar at all to this slow cooker breakfast quinoa.”- Melissa King,  My Whole Food Life






  1. Preheat oven to 350.
  2. Mix all the dry ingredients, except the dates, in one bowl. 
  3. Mix all wet in another.
  4. Add wet to dry.
  5. Fold in dates.
  6. Spoon batter onto a lined baking sheet
  7. Bake for about 15 minutes.

For a gluten free option, use gluten free oat flour and add an extra egg.

Check out more recipes from Melissa at and you can also pre-order her cookbook out Dec. 2014 on Amazon.
Also visit her on Facebook, at

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Swiss Chard Frittata

This healthy and simple recipe gives you and your diners a delicious start to the day!

“A healthy alternative to the cheesy omelet: a frittata studded with Swiss chard, which delivers iron, potassium, and fiber. Using mostly egg whites in place of the usual whole eggs lowers the calorie count.” – Martha Stewart Living, June 2009


Swiss Chard Frittata

Makes 4 Servings


  • 1 large egg
  • 10 large egg whites
  • 1/3 cup fresh part-skim ricotta cheese, pressed through a fine sieve
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1 teaspoon extra-virgin olive oil
  • 2 leaves Swiss chard (4 ounces), sliced 1/2 inch thick crosswise (1 1/4 cups), stalks removed and chopped into 1/2-inch pieces (1/2 cup)
  • 1/2 large onion (4 ounces), thinly sliced crosswise (1/2 cup)


  1. Preheat oven to 375 degrees. Whisk together egg, whites, ricotta, teaspoon salt, and the pepper in a medium bowl.
  2. Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add Swiss chard stalks and onion, and cook until onion is tender and translucent, about 4 minutes. Add Swiss chard leaves, and cook, stirring, until tender, about 1 1/2 minutes. Sprinkle with remaining 1/4 teaspoon salt. Add egg mixture, and stir once or twice to distribute vegetables evenly. Place skillet in oven, and bake until eggs have set, about 13 minutes. Serve immediately.

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Chopped Vegetable & Bean Salad

This recipe is by Canyon Ranch and takes full advantage of this summers fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors. This is hearty enough for a vegetarian lunch or could be portioned smaller for a side dish.

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Chopped Vegetable & Bean Salad

Makes 4 Servings


  • 1/4 cup red wine vinegar
  • 2 tbsps olive oil
  • 1/2 tsp salt
  • 3/4 tsp black pepper
  • 1 head romaine lettuce (chopped)
  • 1/2 cup cucumber (diced)
  • 1/2 cup red bell pepper (diced)
  • 1/4 cup yellow bell pepper (diced)
  • 1/4 cup carrots (diced)
  • 1/4 cup purple onion (diced)
  • 1/4 cup olives (diced black pitted)
  • 3/4 tsp fresh oregano (chopped)
  • 2 tsps fresh basil (chopped)
  • 3/4 cup diced tomatoes
  • 1 cup white beans (cooked, home-cooked or canned, rinsed and drained)
  • 1 cup garbanzo beans (cooked, home-cooked or canned, rinsed and drained)
  • 1/2 cup hearts of palm (chopped)


  1. In a small bowl, mix vinegar, oil, salt, and pepper. Beat well.
  2. In a large bowl, combine remaining ingredients.
  3. Add salad dressing and toss lightly.
  4. Divide equally among 4 salad bowls.
Nutritional analysis per serving: 300 calories, 10 g fat (1 g saturated fat), 42 g carbohydrates, 14 g protein, 12 g fiber