Recipe Redo Blog

Traditional Recipes Redone…Healthier


Vegan and Gluten Free Coffee Cake

Today is National Coffee Day! To celebrate, here’s a recipe for a delicious coffee cake to complement your favorite cup of joe. This brunch classic gets a fresh makeover with gluten-free and vegan approved ingredients. Though it’s gluten-free, this recipe stays away from being too crumbly and dry – it’s moist to the taste. With easy preparation, you’ll have a dish to complement your morning pick-me-up in no time! Enjoy and Happy National Coffee Day!

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Vegan and Gluten Free Coffee Cake


  • 1 cup gluten-free flour
  • ¼ cup brown sugar
  • 1 tsp baking powder
  • 1 tsp. cinnamon
  • pinch of sea salt
  • 2½ Tbsp. melted coconut oil
  • 1½ Tbsp. maple syrup
  • 1½ Tbsp. raw agave or honey
  • ½ cup coconut milk
  • 1 tsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • ½ cup oat flour
  • 2½ Tbsp. brown sugar
  • 2 Tbsp. coconut butter [or solid coconut oil]
  • ½ tsp. cinnamon
  • dash of nutmeg
  • dash of salt

This tasty treat was originally published on the Fitchen, visit their blog for directions and more delicious finds.The Fitchen provides recipes from a fit conscious kitchen. You can also find the Fitchen on Facebook, Pinterest and Twitter.


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Pumpkin Mousse

Fall is officially here and it’s time to celebrate with all things pumpkin! This Pumpkin Mousse from Red Mountain Resort will get you started off well. Spoil your tastebuds with this unmistakably fall treat, I love a dessert that feels indulgent while boasting a low calorie count. Enjoy and happy cooking!


Pumpkin Mousse


  • 1 cup cashews unsalted raw
  • ½ cup pecan pieces, raw
  • 1 cup pumpkin puree
  • 2 tablespoons coconut oil
  • ½ cup FruitSweet (or agave syrup, maple syrup or honey)
  • ½ cup water
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon cloves, ground
  • 1 teaspoon cinnamon

You can find the original recipe on Red Mountain Spa, visit their website for directions and more information about their luxurious facilities! Follow the Red Mountain Spa on Facebook, Pinterest and Twitter.

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Coconut Thai Tofu Lettuce Wraps

Swap out your Thai takeout for a delicious meal at home! Serve this as a dish for a meatless Monday or add it to your weeknight recipe repertoire. What I truly love about this recipe is it’s incorporation of global flavors and simple ingredients. As always with Thai recipes, be sure to adjust the heat to your tastebud preferences – some may prefer a more mild approach or to spice it up a bit more.  Enjoy and share be sure to share how this recipe worked for you! Happy cooking!

Coconut Thai Tofu Lettuce Wraps

Coconut Thai Tofu Wraps

Serves 2

  • 1 head of iceberg lettuce or endive
  • 1 Tablespoon olive oil
  • 1 inch piece of ginger, peeled and minced
  • 3 garlic cloves, minced
  • 1 package extra firm tofu, drained and pressed
  • 1 package of Green Giant Thai Coconut Sautés
  • Juice of half a lime + more slices for garnish

Detailed directions can be found by heading over to find the original recipe on Vegetarian Ventures.

Follow Vegetarian Ventures as they explore vegetarian recipes that don’t sacrifice taste. Keep up with VV  on Twitter, Facebook, Instagram and Pinterest.

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Zucchini Fettuccine with Rosemary Butternut Creme Sauce

Sweater weather calls for cozy nights in and comfort food. Here’s the skinny on a new recipe to love for Fall evenings to come: Zucchini Fettuccine with Rosemary Butternut Creme Sauce. It gets better – this dish is Paleo and Vegetarian approved along with being absolutely delicious. One thing to note before making, allow extra time for preparation. The zucchini noodles, while delicious, will take some extra time and effort. In the end your efforts will be entirely worth it! Enjoy and Happy Cooking!

Zucchini Fettuccine with Rosemary Butternut Creme Sauce



  • 1 medium butternut squash
  • 3 tablespoons coconut oil, divided
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons dried rosemary, crushed (to release flavor)
  • 1 cup full-fat canned coconut milk
  • ½ cup vegetable or chicken broth
  • ½ teaspoon sea salt
  • 1 pound shiitake mushrooms, sliced
  • 3 pounds zucchini, spiralized into fettuccine
  • Freshly-ground black pepper to taste
  • Zucchini for noodles



For directions and more visit the original recipe on In Sonnet’s Kitchen. For updates and fresh recipes, follow In Sonnet’s Kitchen on Facebook, Pinterest and Twitter.

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Cucumber & Orchard Pear Tzatziki

Take this tasty recipe home with you as a Mediterranean appetizer to suit your next meal! What’s worth celebrating is the fresh list of ingredients that signal a guilt-free snack you won’t be able to get enough of. Even better, whipping up this Tzatziki up in the kitchen will be a breeze. After all required ingredients are chopped or minced, simply combine them and stir it all together. Be sure to adjust the seasoning to your taste. Drizzle this sauce on your next gyro or serve with naan on the side! Enjoy and Happy Cooking!


Cucumber & Orchard Pear Tzatziki

  • 1 cup Greek yogurt (full fat or 2%)
  • 1 tablespoon olive oil
  • 1/2 tsp salt
  • 1 tsp rice wine vinegar
  • 2 cloves garlic, minced or passed through garlic press
  • 2 tsp cilantro, chopped finely
  • 2 tsp curry powder
  • 1 large Poona Kheera (if you can’t find, try subbing a Persian cucumber and 1 quarter of an Asian pear), grated, strained in colander Squeeze cucumber to insure excess liquid is removed.

Stir all ingredients together. Taste to adjust seasoning and salt. Drizzle with extra olive oil and serve with naan.

Check out Executive Chef Josh Tomson’s Chef Spotlight Page on Recipe Redo and be sure to follow The Lodge at Woodloch on Facebook and Twitter!

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Roasted Red Pepper Hummus

Eating clean doesn’t mean cutting out snacks all together – although, it may look different than munching on a bag of potato chips. If you’ve never looked at the Ayurvedic way of eating, you will find that it’s a great alternative that allows you to take control of your health with a preventative approach. An Ayurvedic diet is healthy and entirely delicious – take this recipe for example. Prepare this Roasted Red Hummus dip in lieu of other classic snack options for your next party! It’s sure to be a treat. Once the dip is prepared, pair it with a selection of your favorite veggies. Enjoy!


Roasted Red Pepper Hummus


  • 1 1/4 cup chickpeas, wash and soak in 3 cups water and a tsp of baking soda overnight
  • Sesame seeds – 1/4 cup
  • Olive oil – 5 tbsps
  • Red bell peppers – 2
  • Lemon juice – 4 tbsps
  • Garlic -2, roast in a tsp of olive oil and lighty crush
  • Cayenne pepper – 1/2 tsp (red chili powder or paprika can be used in its place)
  • Roasted cumin powder – 1/2 tsp
  • Roasted coriander powder – 1/2 tsp (optional)
  • Salt to taste

The original recipe was published on Sailus’ Kitchen, visit the site for detailed directions. For more yummy Ayurvedic cooking, follow Sailus’ kitchen on Instagram, Pinterest and Facebook.

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Apple Cranberry Walnut Salad

I don’t know about you, but leaves crunching under my feet has me longing for the first taste of my favorite Autumn recipes. So, I’ll share this one to start the season right! With orchard apple picking and pumpkin season in clear view, try this Apple Cranberry Walnut Salad. I love a crunchy salad paired with sweet undertones, all of which can be found in this recipe! Want an extra fall kick? Top off your salad with this Apple Cider Vinaigrette from The Lodge at Woodloch’s Executive Chef Josh Tomson. Enjoy and Happy Fall!


Apple Cranberry Walnut Salad

Serves 4-6 


  • 6 cups salad
  • 1 red apple
  • 1 green apple
  • 1 cup walnuts, roughly chopped
  • ⅓ cup crumbled feta cheese
  • ⅓ cup dried cranberries dressing
  • 1 cup apple juice
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • scant ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup oil

For detailed directions visit the original recipe on Creme de la Crumb. Want even more? Keep up with the latest by following their Facebook, Pinterest and Instagram. Happy Cooking!