Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Holiday Hosting: Quinoa Gingersnap Cookies

Tis the season for cookie exchanges and Holiday Office Parties! This year, give a bit of healthy Christmas cheer. I’m in love with this recipe for Quinoa Gingersnap Cookies – yum! These cookies are gluten-free and vegan, so no need to filling like you need to cheat to snack on one of these (or two). Enjoy and Happy Holidays!

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Quinoa Gingersnap Cookies

Ingredients

  • 2 cups quinoa flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon sea salt
  • ⅓ cup crystalized ginger, chopped into small pieces
  • ½ cup coconut oil, in a liquid state
  • 1 cup packed light brown sugar
  • 1 Tablespoon ground flaxseed + 3 Tablespoons water
  • ¼ cup molasses
  • ¼ cup cane sugar (for rolling)

This recipe was originally published on Eating Bird Food, visit their website for detailed instructions for Quinoa Gingersnap Cookies. Love this recipe? Follow Eating Bird Food on Facebook, Twitter and Pinterest.


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Hoilday Hosting: Cornbread, Brussel Sprouts, Sweet Potato and Pomegranate Stuffing

Hosting for the Holidays? When putting together your menu, consider a few vegan dishes for your menu. Eating clean doesn’t mean you have to sacrifice taste. Wow your dinner party when you set this on the table – Stuffing made of Cornbread, Brussel  Sprouts, Sweet Potatoes, and Pomegranates. Yum! One method to note – be sure to leave your bread for the cornbread out two days so it’s a bit stale before baking. Enjoy! Happy Holiday Hosting!

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Cornbread, Brussels Sprouts, Sweet Potato, Pomegranate Stuffing

Ingredients

CORNBREAD:

  • 2 cups non-dairy milk
  • 2 teaspoons lemon juice
  • 1 ½ cups cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 Tablespoons sugar
  • 1/3 cup coconut oil, melted
  • 1 Tablespoon sage, chopped

STUFFING:

  • 1 lb Brussels sprouts, trimmed and sliced in half
  • 1 lb. sweet potatoes, diced into 1 inch cubes
  • 2 tablespoons olive oil, divided
  • 3 rosemary sprigs
  • 1 onion, diced
  • 4 celery ribs, diced
  • 1 1/2 cups vegetable broth
  • ¼ cup pomegranate seeds

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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Oaks Spa: Costa Rican Tomato Soup

On a chilly day, I look for a soul-warming bowl of soup for dinner! The next time you find that you are in the mood for a light soup – try this Costa Rican Tomato Soup. It’s even spa approved, as this recipe comes from the wonderful Chef Christine Denney at the Oaks Spa! The best part? Preparation is entirely manageable. Enjoy with a healthy panini or wrap and happy winter!

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Costa Rican Tomato Soup

Ingredients:

  • 1 ½ cups tomato juice, unsalted
  • ½ cup carrot, grated
  • 2 tablespoons celery, minced
  • 2 tablespoons chives , minced
  • 3 tablespoons onion, minced
  • 2 tablespoons green bell pepper, minced
  • 1/8 teaspoon black pepper
  • ¼ teaspoon honey
  • 2 tablespoons fresh parsley, minced
  • 1/3 cup buttermilk

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This 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 that her cookbook, Recipes from the Heart, is available to purchase here. For more recipes from Christine, check out her chef spotlight  page on Recipe Redo.