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Traditional Recipes Redone…Healthier

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Thanksgiving Leftover Redo: Turkey Tostadas

Looking for a way to finish off Thanksgiving leftovers? Don’t waste all the hard work and hours that went into making that turkey – revamp and reuse both your turkey and cranberry sauce in this recipe for Turkey Tostadas. Yum! What I love about this recipe is the new personality that your leftovers take on. Enjoy and happy cooking!


Turkey Tostadas


  • 1 large onion, sliced
  • 1 poblano pepper, seeded and sliced
  • 1 large red bell pepper, sliced
  • 2 tablespoons olive oil
  • 3 cups shredded roasted turkey
  • 2 garlic cloves, minced
  • Salt to taste
  • 8 tostada shells
  • 1 cup refried black beans
  • Spicy Cranberry-Chipotle Sauce
  • 1 cup crumbled queso fresco (fresh Mexican cheese)
  • 1/2 cup loosely packed fresh cilantro leaves
  • 8 lime wedges

The original recipe for Turkey Tostadas was originally published on Stagetecture. Want more yummy recipes and lifestyle tips? Follow Stagetecture on Facebook, Twitter and Pinterest.



Vegan Thanksgiving Wrap

Looking for a vegan dish to bring to your “Friends-giving” meal? Why not suggest a vegan approach to the main course? A Thanksgiving Wrap is a fun, non-traditional way to celebrate harvest flavors! This recipe in particular stands out with chickpeas and sweet potatoes. When you prepare, be sure to finish by wrapping it all up in a few garlic flatbreads for a classy finish. Enjoy! Happy Friends-giving!


Vegan Thanksgiving Wrap


  • 2 large sweet potatoes (~300 g | organic when possible)
  • 1 Tbsp (15 ml) grape seed oil
  • 1 tsp fresh thyme
  • 1/4 tsp ground cinnamon
  • 1/2 tsp sea salt
  • optional: pinch cayenne pepper
  • 1 15-ounce (425 g) can chickpeas, rinsed, drained and thoroughly dried in a towel
  • 1 Tbsp (15 ml) grape seed oil
  • 1 tsp fresh or dried thyme
  • Pinch ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • scant 1/2 tsp sea salt
  • optional: Healthy pinch each ground coriander + cardamom
FOR SERVING optional
  • 4 Garlic Herb Flatbreads
  • Garlic Dill Hummus Sauce
  • Toasted sunflower seeds or pumpkin seeds
  • Dried cranberries, chopped
  • Fresh arugula or parsley

The original recipe for Vegan Thanksgiving Wrap can be found on The Minimalist Baker. Visit their site for a full set of directions and more healthy recipes. Want more clean eats? Follow The Minimalist Baker on Facebook, Pinterest and Twitter.

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Chilled Poached Salmon

What sets your plate apart? At a glance, the colors of your dish can provide intel into its nutritional benefits. In this recipe, poached salmon is topped by a lovely pineapple salsa and cucumber sauce. You are probably already familiarized with salmon the superfood and it’s long list of health benefits. If not, here’s a brief summary: it’s packed full of Vitamin B12, Vitamin D as well as protein and Omega-3. You really can’t go wrong with Salmon! Enjoy this recipe from Chef Christine Denney!


Chilled Poached Salmon with Pineapple Salsa and Cucumbers

Original Recipe is from the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai.


For the Salmon:

  • 6 salmon fillets (4 oz. each)
  • 6 lemon slices
  • 1 c. white wine mixed with 1 c. water.
  • 1 tsp. dried dill, or 1 T. fresh dill, minced

For the Cucumber Sauce:

  • ¼ c. European cucumber, diced (you do not have to remove the peel or the seeds if you use this variety)
  • 1 Tbs. seeded mustard
  • 1/3 c. yogurt
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. minced green onion
  • 2 tsp. capers

For the Salsa:

  • ¼ lb. tomatillos, chopped to the size of relish (you can do this in a food processor if you are careful not to “puree” – you want some texture)
  • 1 Tsp. green onion, minced
  • ¼ tsp. ground coriander
  • 1/8 tsp. garlic powder OR 1/2 small fresh garlic clove, finely minced
  • 1 1/2 tsp. rice vinegar
  • 1/2 cup pineapple, coarsely chopped
  • 1/2 cup Anaheim chilies, chopped (these can be fresh or canned green chilies – if using fresh chilies, you may want to roast them first.)

logo-red-OaksSpaThis recipe was originally penned by Christine Denney, Food Services Director at the Oaks at Ojai Spa. Her recipes are always fresh and inspired by her love of nutrition and eating well. You can find her cookbook, Recipes from the Heart, available to purchase here. For more recipes from Christine, check out her chef spotlight  page on Recipe Redo.

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The Best Vegetarian Burrito

It’s the week after Halloween – the holiday dedicated to sugary treats and all things spooky – and it’s time for a post-Halloween sugar detox. A great place to start your detox is with an all-veggie meal. This Vegetarian Burrito from Executive Chef Hicham Elmadi of Hilton Head Health is an excellent option for those desiring an all green plate and plant based protien. Yum! Enjoy and Happy Cooking!

The Vegetarian Burrito



  • 1 each Flatbread
  • 2 tablespoons Cilantro Lime Cashew Sauce
  • ¼ cup Black Bean Puree
  • ¼ cup Quinoa, red, cooked
  • 3 ounces Kale, chopped
  • 1 tablespoon Jalapeno, minced
  • 2 teaspoons Chili powder
  • 1 tablespoon Cilantro, finely chopped
  • ¼  teaspoon Salt
  • 1 teaspoon Olive oil


  • Prepare Cashew sauce and Black Bean puree and set aside.
  • Massage kale with jalapeno, chili powder, cilantro, salt and olive oil. Set aside.
  • Assemble each burrito by spreading black bean puree first and then the cooked quinoa.
  • Arrange kale mixture at the bottom half of the burrito and roll sides in tight.
  • Serve sliced in half with 2 tablespoons cashew sauce and a side salad with citrus vinaigrette.


  • Serves: 1
  • Serving Size: 1 wrap (with side)
  • Calories: 290
  • Fat Grams: 7 gm
  • Protein: 14 gm

Like this recipe? Check out Chef Hicham’s Chef Spotlight Page on Recipe Redo! Or, taste the delicious food in person atHilton Head Health. The original recipe for Vegetarian Burrito was posted on Hilton Head Health’s lifestyle blog H3 Daily.