Recipe Redo Blog

Traditional Recipes Redone…Healthier

1 Comment

Fresh Veggie Rolls

We’ve almost made it to the end of January! Whew! With a month of pursuing our newly minted health resolutions under our belts, we can use the momentum of seeing results to help us continue to make daily resolutions. Today, instead of reaching for the all-too-familiar potato chip bag around 3:00 p.m., curve your appetite with a veggie packed snack. These fresh Spring  rolls make for a fun way to get your veggies in while still allowing your tastebuds explore exotic flavors. If you find that your favorite veggies didn’t make the cut on the ingredient list, feel free to swap it out to create your own specialized Veggie Roll. Enjoy! Happy Cooking!Fresh-Rolls-4

Fresh Veggie Rolls with Peanut Ginger Sauce

Makes 8 Rolls


For the Veggie Rolls:

  • 1 avocado, sliced
  • 1 medium carrot, peeled and sliced into 1/4″ matchsticks
  • 1/2 cucumber, peeled and sliced into 1/4″ matchsticks
  • 1 small head of lettuce, inner leaves only (I used red leaf)
  • 8 rice paper sheets, round
  • 8 ounces of rice noodles or soba noodles

For the Peanut Ginger Sauce:

  • 1/3 cup water
  • 3 tbsp peanut butter
  • 2 tbsp soy sauce or amino acids
  • 1 tsp sugar
  • 1/4 tsp ground ginger
  • 1/8 tsp red pepper flakes
  • 1 garlic clove, minced

For detailed instructions, visit the original recipe on Tomato Boots.


Finding fresh and new ways to eat your veggies can be a daunting task, but Tomato Boots makes it fun! If you enjoyed this recipe, be sure to check out their other healthy recipes posted on Facebook, Pinterest and Twitter.


Leave a comment

Almond Cacao Cookies with Salted Maca Carmel


Shake off those winter woes with some baking magic. To remedy long days spent indoors, try these Vegan approved delights – Almond Cacao Cookies with Salted Maca Carmel. For those with food sensitivities, these cookies are for you! Yum! Eating well comes with it’s treats, too. Enjoy and happy cooking!


Almond Cacao Cookies with Salted Maca Carmel


For the almond cacao cookies:

  • 1 cup almonds
  • 1 cup dates
  • 2 heaping tablespoons cacao powder
  • 1 teaspoon vanilla extract 

For the salted maca caramel:

  • 1 cup dates
  • 2 tablespoons maca powder
  • Himalayan pink crystal salt, to taste
  • 3/4 cup water, more or less as needed 


  • Pecan halves, walnut halves and/or almonds

For detailed directions, visit the original recipe on This Rawsome Vegan Life.


This Rawsome Vegan Life features yummy recipes that are fuly Vegan approved. Don’t believe me? Check it out for yourself by viewing the original recipe for Almond Cacao Cookies with Salted Maca Carmel on The Rawsome Vegan Life’s site. Love what you taste? Follow their accounts on social media: Facebook, Pinterest, and Instagram.


Chicken Pad Thai

Thai cuisine is known for it’s powerful punch of flavors and spices. What I love about Thai recipes is the plentiful way they utilize veggies to bring their unique flavors out in the dish. Chicken Pad Thai is by far the most famous Thai recipe and an essential to add to your go-to dinner standards. This rendition of Chicken Pad Thai swaps a few traditionally Thai ingredients for more readily available items. If you’ve switched to a Vegetarian diet for your health goals this year, this dish is just as yummy sans chicken. Enjoy and Happy Cooking!


Chicken Pad Thai


Makes 5 servings.

  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts, sliced into small strips
  • 2 Tbsp vegetable oil
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 1/2 cups matchstick carrots
  • 2 cloves garlic
  • 4 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/3 cup cilantro, chopped
  • Red pepper flakes and sesame seeds (optional)

For detailed directions on this recipe and more, visit the original recipe on Cooking Classy. If you’re on the hunt for more healthy eats, follow Cooking Classy on Facebook, Pinterest and Instagram.

Leave a comment

A Year of Wellness: Triple Berry Detox Smoothie

What are your resolutions this year? Let’s resolve to stick with a year of wellness. When we make wellness a priority with every day choices, our overall health improves dramatically. Wherever you are in your journey, you can enjoy this Triple Berry Detox Smoothie. It’s vegan, healthy and nutrient-rich. Because it’s packed full of berries, it’s also full of loads of Vitamin-C! Enjoy and Happy Year of Wellness!


Triple Berry Detox Smoothie


  • ¼ cup chia seeds
  • 2 cups water
  • 2 cups organic frozen strawberries, thawed
  • 2 cups organic frozen blackberries, thawed
  • 1⅓ cups organic frozen raspberries, thawed
  • 2 large bananas, peeled and cut into thirds
  • 4 tablespoons agave (optional)

This recipe was originally published on the Scrumptious Pumpkin, visit their website for detailed directions to make the Triple Berry Smoothie.

Leave a comment

New Year’s Detox: Rice Noodle Salad With Pickled Vegetables

Who said eating clean can’t be fun? Getting a jump on your New Year’s Health goals is a great way to kick off 2016. Starting with a detox is a great way to cement those habits you desire for the new year. Change can happen! If you’re new to detoxing, it may be a great idea to start with a Gluten Free or Paleo based cleanse – this recipe works for both. You’ll be surprised at how eating clean can effect your overall health. Here’s to a new year and a recommitment to your Journey into Wellbeing. Happy Cooking and Happy New Year!

Screen Shot 2015-12-08 at 1.15.40 PM

Vietnamese Rice Noodle Bowl with Pickled Vegetables

  • 6 ounces rice noodles
  • 1 garlic clove, finely grated
  • 1 teaspoon finely grated ginger
  • ¼ cup fish sauce
  • 2 T olive or vegetable oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar (or honey)
  • 1 teaspoon sriracha chili sauce ( optional)4-5 cups your choice of thinly sliced or match stick cut vegetables- carrots, bell peppers, daikon radish, turnips, cucumber., zucchini ribbons,
  • ¼ C sliced scallions
  • 1 cup chopped cilantro, basil or mint, or a mix.
  • 4-8 ounces cooked, chilled shrimp, or cubed tofu ( both optional)

This recipe was originally published on Feasting at Home, visit their website for detailed directions. Love this recipe? Follow Feasting at Home on Facebook, Twitter and Pinterest for more.