Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Pumpkin Oatmeal Breakfast Pie

This Pumpkin Oatmeal Breakfast Pie recipe by Gluten Free Yumms is made with walnuts, pumpkin, chia and sunflower seeds, pumpkin and gluten-free rolled oats. This breakfast pie is not sweet, at all. There’s no sugar added unless you drizzle a little maple syrup over the top. Which the recipe author highly recommends. This is a great make ahead recipe and pulled out a slice out each morning.



Pumpkin Oatmeal Breakfast Pie

Serves: 8


  • 2 cups uncooked oatmeal
  • ¼ cup walnuts, chopped
  • ¼ cup pumpkin seeds, shelled
  • ¼ cup sunflower seeds, raw
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon allspice
  • ¼ teaspoon salt
  • 1 cup canned pumpkin purée
  • 1 cup milk
  • ½ cup plain greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup (optional)


  1. Preheat oven to 375°F and lightly spray a 9-inch pie pan with cooking spray. Set aside.
  2. In a large bowl, stir together oatmeal, walnuts, pumpkin seeds, sunflower seeds, chia seeds, baking powder, cinnamon, nutmeg, allspice and salt.
  3. In a small bowl, whisk together pumpkin, milk, yogurt, egg and vanilla.
  4. Add pumpkin mixture into oatmeal mixture and stir until well combined.
  5. Pour into prepared pan.
  6. Bake on center rack for 35 to 40 minutes, or until top is brown and firm to touch.
  7. Let cool for 5 to 10 minutes. Cut into pie slices and serve warm. Drizzle each served slice with maple syrup.
Recipe by Gluten Free Yumms, with recipes highlighting naturally gluten-free ingredienta and simple ways to make a timeless classic gluten-free recipes.


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Healthy Veggie Fried Rice

This is a healthy twist on the Chinese delivery you might be considering your next weeknight dinner. With perfectly crisp sautéed veggies, pillowy eggs, and salty brown rice, this is ‘healthified’ comfort food you can easily whip up for dinner.



  • ½ cup diced white onion
  • 1 cup diced carrot
  • 1 cup diced broccoli stems
  • 1 tablespoon oil
  • 4 cloves garlic
  • ½ inch piece of ginger
  • 1 cup frozen peas
  • 1 cup chopped snap peas
  • 1 cup packed chopped kale
  • 3 cups cooked brown rice
  • 2 tablespoons soy sauce
  • ½ tablespoon rice vinegar
  • Optional ½ tablespoon sesame oil
  • 2 eggs + ¼ cup egg whites
  • Garnish with green onion


  1. Dice your onion, carrot, and broccoli stems. Heat a large pan with oil and sautee them for 5 minutes on medium heat until softened and the onions are almost translucent.
  2. Mince the garlic and ginger into the pan and cook for another minute while you chop the kale and snap peas.
  3. Add the frozen peas, snap peas, and kale to the pan with the cooked brown rice. Stir for a a couple minutes until the kale wilts and turn the heat down to low.
  4. Add soy sauce, rice vinegar, and sesame oil to the pan. Let it cook on low for a few minutes together, stirring every 30 seconds or so to avoid anything sticking to the pan.
  5. In a separate pan, quickly scramble the eggs and egg whites until almost set. Add them to the fried rice.
  6. Once the egg is combined into the fried rice, taste and add another dash of soy sauce if it is not salty enough for your taste. Serve the fried rice hot with a garnish of chopped green onion.
Photo courtesy of Marisa Westbrook. Original recipe published on Uproot from Oregon.
Marisa Westbrook is a public health professional and food blogger sharing healthy recipes for active lifestyles. By using whole ingredients, getting workouts in, and walking to fro-yo, she is finding a healthy living balance. Visit her blog Uproot from Oregon for healthy recipes, travel and restaurant recaps, and active lifestyle tips, or connect with her via TwitterFacebook & Instagram.

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Cheesy Meat Loaf Minis

Meatloaf is a comfort-food favorite of mine and many! The added white cheddar cheese makes it seem more indulgent than it actually is at less than 300 calories per serving. Add a fresh side salad and you will have a complete meal.



Cheesy Meatloaf Minis


  • 1 ounce fresh Breadcrumbs (about 1/2 cup)
  • Cooking Spray
  • 1 cup chopped Onion
  • 2 Garlic cloves, chopped
  • 1/2 cup Ketchup, divided
  • 1/4 cup chopped fresh Parsley
  • 2 tablespoons grated Parmesan Cheese
  • 1 tablespoon prepared Horseradish
  • 1 tablespoon Dijon Mustard
  • 3/4 teaspoon dried Oregano
  • 1/4 teaspoon Salt
  • 1/4 teaspoon freshly Ground Black Pepper
  • 3 ounces White Cheddar Cheese, diced
  • 1 1/2 pounds Ground Sirloin
  • 1 large Egg, lightly beaten


  1. Preheat oven to 425F. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
  2. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes.
  3. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each.
  4. Bake at 425F for 25 minutes or until done.

Nutrition Information

Serves: 6 | Serving Size: 1 meatloaf

Per serving: Calories: 254; Total Fat: 11g; Saturated Fat: 6g; Monounsaturated Fat: 4g; Cholesterol: 112mg; Sodium: 607mg; Total Carbohydrate: 11g; Dietary Fiber: 1g; Sugars: 6g; Protein: 28g

Nutrition Bonus: Iron: 3mg; Calcium: 150mg

Recipe by Tiffany Vickers Davis, Cooking Light NOVEMBER 2012
This recipe originally ran in Cooking Light January, 2011 and was updated for the November, 2012 25th anniversary issue.

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Spicy Roasted Butternut Squash Quinoa with Chicken

It’s officially the season for all things squash and with quinoa being the “it grain” these days, this recipe oh so current. The lovely colors of Autumn are brought out with roasted Butternut Squash and the chicken and quinoa combo pack this dish with protein for a satisfying meal. Serve with a fresh green salad for a complete meal.



Roasted Butternut Squash Quinoa with Chicken & Shallots – Gluten Free

 Serving Size: 4


    • 1 butternut squash, peeled & cut into chunks
    • 3 shallots, quartered
    • 4 garlic cloves, smashed
    • 2 tbsp olive oil
    • 1 tsp chili flakes
    • 1 cup dry quinoa
    • 2 shallots, thinly sliced
    • 2 garlic cloves, minced
    • 1 1/2 tbsp olive oil
    • 2 cooked chicken breasts, cut into cubes
    • sea salt & pepper, to taste


  1. Heat oven to 400 and line a baking sheet with foil
  2. Toss diced squash, shallots and garlic with olive oil, chili flakes, sea salt & pepper
  3. Spread evenly onto baking sheet and roast for 20 minutes, stirring at the halfway point
  4. Meanwhile cook quinoa according to package directions
  5. In a small sauce pan, heat 1 ½ tablespoons of olive oil over medium low heat. Add the remaining thinly sliced shallots and stir until soft, about 5 minutes. Add the garlic and stir for about another minute or two until the garlic has also softened
  6. Stir cooked quinoa together with the roasted squash, chicken and sautéed shallots with garlic
Photo courtesy of Sharon Rhodes. Original recipe can be found on The Honour System.
The Honour System is your one-stop resource for healthy, real food recipes. With mouth watering photography and step by step instructions, they show you how to eat well and how you can treat yourself without cheating yourself.

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Cilantro Burgers with Sriracha Mayo

Chopped cilantro flavors the beef, while whole sprigs take the place of the usual lettuce. Sriracha has rightfully become an all-purpose condiment–its sweet chile heat and its vinegar punch go well beyond burgers, perking up brothy soups, meat marinades, and dipping sauces.

Fire up the grill while you still can and serve these burgers at your next Football watch party. The texture, spice and flavors will be a winning combination.




  • 1 pound 90% lean ground sirloin
  • 3 tablespoons chopped fresh cilantro
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 (1 1/2-ounce) hamburger buns
  • 3 tablespoons canola mayonnaise
  • 1 tablespoon Sriracha
  • 1/3 cup cilantro sprigs


  1. Combine ground sirloin, chopped cilantro, salt, and pepper in a bowl; mix just until combined. Divide sirloin mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty (about 3 1/2 inches in diameter).
  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 4 minutes. Carefully turn patties; grill 4 minutes or until desired degree of doneness. Remove patties from pan. Add buns, cut sides down, to pan; grill 1 minute or until toasted.
  3. Combine mayonnaise and Sriracha in a small bowl, stirring with a whisk. Spread 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1 patty. Divide cilantro sprigs evenly among servings; top with top halves of buns.

Nutrition Information:

Serves: 4 | Serving Size: 1 burger

Per serving: Calories: 329; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 69mg; Sodium: 543mg; Total Carbohydrates: 22g; Dietary Fiber: 1g; Sugars: 3g; Protein: 26g

Nutrition Bonus: Potassium: 366mg; Vitamin A: 1%; Vitamin C: 0%; Calcium: 8%; Iron: 22%

Recipe by: David Bonom, Cooking LightAUGUST 2014. David is a Recipe Developer, Food Writer, Teacher, Restaurant/Culinary Consultant, and Chef.

Photo: Justin Walker; Food Styling: Simon Andrews; Prop Styling: Kaitlyn du Ross

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Quick and Healthy Greek Salad Wrap

I love Greek Salads! It’s my go-to choice when dining out and for any lunch or dinner at home. Some may think that could get boring, but I love the flavors…every time! I usually top off my salads with my mother-in-law’s creamy Greek salad dressing, which I know turns my healthy salad into a not-so-healthy dish. This wrap gives new life to the classic Greek Salad and with the fresh vegetables and creamy cheeses it needs no added dressing.


Greek Salad Wraps with Roasted Red Peppers

Ingredients: (1 Serving)

  • 1 large tortilla shell (I used Udi’s gluten free)
  • ¼ cup sliced roasted red pepper (about ¼ a pepper)
  • ½ cup baby spinach
  • ¼ cup sliced baby bella mushrooms
  • ¼ cup sliced cucumber
  • 2 tablespoons goat cheese
  • 2 tablespoons feta
  • 2 tablespoons sliced olives
  • 1 tablespoon chopped green onions


  1. Heat a large skillet over medium heat.
  2. Lightly spray skillet. Place wrap in skillet.
  3. Lay the goat cheese, feta, sliced mushrooms, green onions, and roasted red peppers on the wrap. Let wrap cook 30 seconds – 1 minute or until wrap is lightly brown and the cheese has started to melt.
  4. Remove wrap from skillet and add spinach, cucumber, and olives.
  5. Wrap tightly and slice.
  6. This is excellent with a little hummus on the side!


Photo courtesy of Annie Holmes. Original recipe published on Maebells.
Annie is the gluten-free blogger behind Maebells that has a passion for revamping classic Southern comfort food into lighter, healthier, gluten-free meals. For more from Annie, head on over to her blog and connect with her on TwitterFacebook, and Pinterest.


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Poached Eggs, Tomato and Avocado Toast

Living in Florida you get used to it being HOT…all the time! Sitting down and indulging in a big heavy meal just isn’t enjoyable in such hot temperatures. This light, flavorful and nutritious dish is perfect for this weekends brunch and the fresh ingredients give a great presentation if you’re entertaining guests.




  • 1 chunky slice of wholemeal bread (buy uncut so you can cut it yourself)
  • 1 large free-range egg
  • 1 tsp white vinegar
  • 1/4 avocado, sliced
  • salt and cracked black pepper, to serve
  • 1/2 tomato, sliced
  • A small handful of fresh basil
  • 1/2 clove garlic


  1. Toast the bread and rub one side lightly with half a clove of garlic
  2. Poach your egg

    How to poach an egg: Fill a wide, shallow pan with water to two-thirds full. Heat the water to a gentle simmer and add 1-2 tsp of vinegar (any will do but white won’t effect the flavour) Crack an egg into a bowl. Create a barely simmering whirlpool in the pan then gently slide the egg into the middle of the whirlpool, swirl the water around in a circular motion to help the egg hold its shape. Cook on a low simmer for approximately 3 minutes. Remove from the water with a slotted spoon and set down on a piece of kitchen paper to drain.

  3.  Top the toast with sliced tomato, avocado and the poached egg. Sprinkle with salt and cracked black pepper and top with fresh basil.


Credits: Photo and recipe by