Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Spinach Pesto Pizza

Pizza cravings are hard to kick – especially on a Friday night when pizza and a movie sounds like a great way to jumpstart the weekend! Who said you have to ditch the pizza pie altogether? Traditionally, yes, pizza isn’t the best option for a health conscious diet. With a few ingredient and method swaps, however, you’ll soon be on your way to enjoying a long-time fav with an updated twist. What could be better? (Or yummier!) Tonight, try serving up this delicious recipe for Spinach Pesto Pizza with Artichokes and Roasted Red Peppers. Do you love Margherita pizza? This recipe calls to mind hints of everything you love about that recipe with an amped up veggie helping. Enjoy and Happy Cooking! Screen Shot 2016-03-24 at 10.27.07 PM

Spinach Pesto Pizza with Artichokes and Roasted Red Peppers


  • 1/2 a batch of Whole Wheat Pizza Dough
  • 1/4 cup Spinach Walnut Asiago Pesto
  • 1 cup artichoke hearts, quartered
  • 1/2 cup roasted red peppers, sliced
  • 1/2 cup shredded Asiago cheese
  • a pinch of cornmeal & nonstick cooking spray

Love what you taste? Yum! You can find the original recipe with detailed preparation instructions on Baked Greens. Keep up with Baked Greens on social media for more yummy and healthy meal inspiration: Facebook, Pinterest and Instagram.

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Join me for FUN EVENTS in 2016

MHD Tour Logo

I’m on a mission to inspire out nation’s health transformation and this year the Journey into Wellbeing team is embarking on a wellness event tour to bring fun, educational and inspirational messages to the masses.  We hope to see you there.

Our inaugural event kicked off at Groupon’s corporate headquarters in March and we will be trekking to KY, TN, NE and FL with new dates being added all the time.

JIW team

Joining me are highly qualified professionals who can’t wait to share what they have learned on their own journey’s.

Join us at an event near you!   Stay connected with our event tour updates.

Check these out!

  • June 11 – Lexington Healing Arts Academy:  My Healthy Day with Debra K, Lexington KY
  • June 12 – Wild Thyme Cooking:  Beautiful Inside and Out – a culinary and beauty immersion, Lexington KY
  • (July – August) – Show production for new show “Senior Moments”
  • September 17 – Omaha, NE Event
  • September 25/26 Dollywood’s DreamMore Resort in Pigeon Forge, TN
  • October – TBD special caregiver retreat for nurse leaders and administrators

Send an email to bring an event closer to you.

“My Healthy Day” Events are supported by these product companies;


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Think Green: Edamame Salad from the Oaks At Ojai

This Spring, think green when it comes to your plate. A colorful plate is often an excellent sign of the dish’s nutritional value. You’ll find that this Edamame Salad from the Oaks at Ojai’s chef Christine Denney is plenty green and calorie conscious without sparing flavor. Besides, what’s not to love about edamame? When steamed and used as a salad topper, it gives an extra crunch and snap to each bite. Enjoy and Happy Cooking!

Los Angeles Wedding Photography by Issa Sharp

Image from Oaks at Ojai


  • 1 1/2 cups shelled edamame (soybeans), approximately 1/2 pound
  • 20 cherry tomatoes, halved
  • 1 green onion, thinly sliced
  • 2 TBS minced fresh mint
  • 2 TBS minced fresh dill
  • 3 TBS red wine vinegar
  • 1 1/2 TBS olive oil
  • 1/4 cup feta cheese, crumbled
  • A pinch of black pepper


This recipe was originally penned by Christine Denney, Food Services Director at the Oaks at Ojai Spa. You can find the original recipe with complete directions here. 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.


Super Easy “Crack” Fudge

Some might think I need to rename this recipe…but I kind of like skating on the edge.  Seriously,  this is a super duper easy recipe you can whip up in 5 minutes.  If you only want really healthy recipes, you should probably stop reading now …. BUT I have made a few nutritional swaps to make it an easier decision to try them.  As I was poking around my  kitchen seeking to tame an unruly sweet tooth, I decided to whip up a quick fudge.  What I have done is swap a few ingredients to make this gluten free, vegan and free of dairy and peanuts. So if you’re feeling daring and not counting calories today, give this quick recipe a try.


Ingredients for a SMALL batch:  (Figured a small batch means I could eat it all – try doubling if making for more than yourself)

  • 1/4 C Vegan butter (I use the soy free version pictured)
  • 1/4 C Sunflower seed butter (I like salted and crunchy)

Place these two ingredients in a pan and heat on low until all melted.

  • 1/2 t vanilla
  • 1 C Powdered Sugar

Remove pan from heat. Add in vanilla and powdered sugar and blend until smooth and creamy.  Pour and pat down into a flat glass container.  If you wet your fingers you can pat down quite easily. Chill. Demolish.

Seriously, how easy was that?

Enjoy!  Debra


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Asparagus Salad with Tumeric Tahini Dressing

What’s the deal with Tumeric? If you’re hesitant to jump on the wellness bandwagon, no need to sweat. This legendary ingredient has been tried and true for generations. Originally, Tumeric hails from China and India as a natural anti-inflammatory. More recently, Tumeric has made huge waves in the wellness industry and has been proclaimed as one of the most healthiest foods in the world. Tumeric can be incorporated into your diet through teas and various recipes, but to start I’ve included a yummy salad below! Try this Asparagus Salad with Tumeric Tahini Dressing for a lovely protein-enriched meal.

Asparagus Salad with Tumeric Tahini Dressing


For the Asparagus:
  • 2 cups asparagus
  • 1/3 cup diced scallion
  • 2 teaspoons olive oil
  • Salt
  • Pepper
For the Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 teaspoon Turmeric
  • 1/4 teaspoon salt
For the Salad:
  • 3 to 4 cups baby spinach
  • 1 cup cooked kamut
  • 1/4 cup feta
  • 3 tablespoons parsley
  • 2 hardboiled eggs

For detailed instructions, you can find the original recipe on Naturally Ella. Can’t get enough? You can find more yummy recipes by following Naturally Ella on social media: Facebook, Pinterest and Instagram.


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Thai Coconut Chicken Soup

Love Chicken Pad Thai? Branch out a bit and you may find yourself falling for another exotic dish from Thailand – Thai Coconut Chicken Soup. This soup combines a Thai palette with a familiar chicken broth base, perfect for an easy dinner on the fly. Besides chopping up some fresh veggies and allowing time for the soup to simmer together to create all the lovely flavors, this soup takes little extra effort to make! If you prefer your meals Vegan approved, this recipe can easily fit the bill. Drop the fish sauce for an easy fix to make this dish Vegan friendly. Enjoy and Happy Cooking!


Thai Coconut Chicken Soup


6-8 servings

  • 1 tablespoon vegetable oil
  • 2 cups sliced celery
  • 1 red bell pepper, chopped
  • 16 oz baby bella mushrooms, sliced
  • 1 bunch green onions, sliced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 cups shredded cooked chicken
  • 1 13.5 oz can coconut milk (regular or light)
  • 4 cups chicken broth
  • 1 teaspoon Thai chili garlic paste (optional – spicy)
  • Garnish: sliced green onions, fresh cilantro, lime wedges

You can find the original recipe for Thai Coconut Chicken Soup on the fabulous blog FANNEtastic Food with detailed preparation instructions. If you’re in love with this dish as much as I am, you can keep up with FANNEtastic Food by following their Facebook, Pinterest and Instagram.