Recipe Redo Blog

Traditional Recipes Redone…Healthier

Leave a comment

Vegetarian Pasta: Roasted Ratatouille with Spaghetti

Warm up your chilly night in with a spicy vegetarian pasta dish to share! Love ratatouille? No need to hop on a plane to Paris – your kitchen will do just fine. When shopping for this meal, be sure to purchase whole grain spaghetti noodles. This swap is an easy trick for keeping your health goals on track. This dish caters to the Vegetarian Palette and could be made for a Meatless Monday dish as well. If you’ve adapted a Gluten Free diet, you may want to consider swapping out whole grain noodles for ones of a gluten free brand. Either way, enjoy and happy cooking! spicy-roasted-ratatouille-with-spaghetti

Spicy Roasted Ratatouille with Spaghetti


  • 2 pints cherry or grape tomatoes
  • 1 medium eggplant (about 1 pound), diced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 medium red bell pepper (or orange or yellow), diced
  • 1 medium yellow or white onion, diced
  • 6 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 6 cloves garlic, pressed or minced
  • ½ teaspoon salt
  • Freshly ground black pepper
  • Red pepper flakes
  • ½ pound (8 ounces) whole grain spaghetti
  • Freshly grated Parmesan cheese, optional
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
  • 1 teaspoon fresh thyme (optional)

For detailed directions and other fabulous conent, visit the original recipe as published on Cookie and Kate. Want more healthy recipes? Follow Cookie and Kate on Facebook, Twitter and Pinterest.

1 Comment

Crispy Kale Roasted Autumn Salad with Brie Grilled Cheese Croutons

Need a break from your go-to salad selection? Switch things up a bit with this Crispy Kale Roasted Autumn Salad with Brie Grilled Cheese Croutons. It’s harvest season ready! Pack this salad for a mid-day antioxidant boost to carry you through the rest of your busy day. As far as ingredients are concerned, this recipe calls for quirky croutons in the form of grilled cheese cubes! Yum! Enjoy and Happy Fall!Crispy-Kale-Roasted-Autumn-Salad-with-Brie-Grilled-Cheese-Croutons-5

Crispy Kale Roasted Autumn Salad with Brie Grilled Cheese Croutons


  • 1 small butternut squash, peeled and seeded (reserve those seeds!) and cut into cubes (about 4 cups total)
  • 2 honeycrisp apples, chopped
  • 1/2 cup pecans
  • 2 teaspoons chili powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon peper
  • 1 large bunch kale, torn away from stem and roughly chopped
  • 4 tablespoon olive oil, divided
  • 2 tablespoon parmesan cheese, grated

Brie Croutons:

  • 2 sliced whole grain bread
  • 4 slices brie cheese
  • 1 tablespoon butter

Apple Cider Dressing:

  • 2 cups apple cider
  • 1/4 cup honey
  • 1 tablespoon apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon cayenne (optional)
  • salt + pepper

The original recipe was published on Half Baked Harvest. Visit Half Baked Harvest for directions and other delicious harvest ready recipes. Can’t get enough of fall? Follow Half Baked Harvest on Facebook, Twitter and Pinterest.

Leave a comment

Fall Favorites: Pumpkin Ravioli

Pumpkin enthusiasts be warned – this undeniably fall recipe is sure to be your next kitchen creation. Pumpkin Ravioli may not the first idea that comes to your mind when you think of a pumpkin themed recipe, but this fact still remains – it’s absolutely delicious. To achieve the made from scratch ravioli, this Recipe Redo calls for a ravioli mold. Don’t be discouraged, homemade pasta is not just for over-ambitious chefs – you can do it too! See the original recipe on Julia’s Album for easy-to-follow instructions. All together this made from scratch Pumpkin Ravioli is savory, sweet and the perfect dish for a fall table! Happy fall and enjoy!8576150970_91d70af75e_z

Pumpkin Ravioli

Makes 24 Ravioli.


For the Ravioli Dough:

  • 1 1/4 cup flour
  • 1 egg
  • 1/4 cup hot water
  • 1/4 teaspoon salt

For the Pumpkin Filling:

  • 1/2 can pumpkin organic
  • 2 tablespoons brown sugar
  • 1/8 teaspoon ground nutmeg
  • salt and pepper to taste

For the Brown Butter Sauce:

  • 1 stick butter 
  • 2 and 1/2 tablespoons balsamic vinegar
  • 1 and 1/2 tablespoons brown sugar
  • 1/4 cup chopped toasted pecans

This recipe was originally published on Julia’s Album. Visit Julia’s Album for detailed directions for Pumpkin Ravioli. On the search for healthy recipes to fill your weekly meal plan? Julia’s Album is an excellent resource for healthy and creative dishes. Follow Julia’s Album on Facebook, Twitter and Pinterest for more healthy eats.

Leave a comment

Spicy California Shrimp Stacks

At 225 calories a stack, this recipe Spicy California Shrimp Stacks is the stuff that low-calorie dreams are made of. No need to run and buy any kitchen accessories to achieve this recipe – you’ll be able to prepare this dish with the preexisting tools in your kitchen. The shrimp and rice are kicked up by some Siracha, satisfying all your sushi cravings. This recipe makes four stacks but feel free to double or triple as needed for your dinner table needs. Enjoy and Happy Cooking!

Spicy Shrimp Avocado Sushi Stack

Spicy California Shrimp Stack

Makes 4 stacks, 225 calories per stack


  • 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
  • 2 tablespoons rice vinegar
  • 8 ounces cooked shrimp, peeled and tails removed
  • 1 cup diced cucumber (about 1 small)
  • 1 teaspoon chopped fresh chives
  • 1/2 cup mashed avocado (about 1 medium)
  • 4 teaspoons Furikake (such as Eden Shake or use sesame seeds)
  • 4 teaspoons reduced-sodium soy sauce (or gluten-free)
  • 4 teaspoons mayonnaise
  • 1 teaspoon sriracha sauce

This recipe was originally published on Gina’s Skinny Recipes. Visit the original recipe for detailed directions and more. For more skinny recipes, check out the site’s Facebook, Twitter and Pinterest.

Leave a comment

Creamy Tomato Soup

In between chili-cook offs, fall festivals and bonfires it’s hard to find reasons not to love October. In the midst of all this fun, all I can seem to think about is one of my favorite fall dishes – a heartwarming bowl of tomato soup!  For today, one of my fall favorites gets a healthy redo that you’ll love too! So, get that crock pot off the shelf and warmed up for a Vegetarian approved and healthy redo of Creamy Tomato Soup! Serve this recipe with a garden salad side or with some homemade croutons. Enjoy and Happy Fall!


Creamy Tomato Soup


  • 1 tbsp olive oil
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 28 oz can whole plum tomatoes, with juice
  • 1 tsp thyme
  • 1/4 cup fresh basil
  • 3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
  • Parmesan or Romano cheese rind (optional)
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1/3 cup grated Pecorino Romano cheese
  • 1 3/4 cups reduced fat (2%) milk, warmed
  • salt, to taste
  • black pepper, to taste

This recipe was originally published on Gina’s Skinny Recipes. Visit the original recipe for detailed directions and more. For more skinny recipes, check out the site’s Facebook, Twitter and Pinterest.


Leave a comment

Ayurvedic Detox Bowl: Khicharia

Fall is a great time to add momentum to your health goals in the form of a detox! More specifically, a wonderful way to detox this season is to try an Ayurvedic approach. Not familiar with Ayurveda? It’s an ancient sister science to yoga that values bringing your body into balance by identifying it’s natural rhythms and responding with a lifestyle that compliments your individual health needs. This article is a great resource for those wishing to start an Ayurvedic Detox this season! This Khicharia Detox Bowl is an excellent meal to prepare during your time of detox. Keep in mind that an important part of Ayurveda is making your meal times a priority – clear time in your schedule to eat and digest slowly. Enjoy and happy detox!

ayurvedic detox bowl

Khicharia Detox Bowl


  • ½ C diced onion
  • 1 ½  T olive oil or coconut oil
  • 1 T grated ginger
  • 1 T chopped garlic
  • 1 tsp whole mustard seeds
  • ½ tsp turmeric
  • ½  tsp cumin
  • ½  tsp coriander
  • 1 tsp curry powder
  • 1 small dried red chili pepper, crumbled(or half for less spicy)
  • ¾ tsp kosher salt
  • ¼ C split mung beans or whole mung beans soaked over night.
  • ½ toasted buckwheat (kashi) or brown basmati rice
  • 2 ½ C water
  • 2 Cups chopped vegetables ( like carrot, parsnips, celery, fennel bulb, cauliflower, broccoli)
  • 2 T chopped cilantro or Italian parsley
  • squeeze lemon or lime
  • 1 Diced tomato

Visit Feasting at Home for detailed directions for this recipe and more info on an Ayurvedic Detox. This recipe was originally published on Feasting at Home. Follow Feasting at home on Facebook, Pinterest and Instagram for more healthy recipes.