Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Magical Peach Arugula Salad from Eating Clean

Spring is an excellent time to take account of our health goals and start anew. Have you ever tried a detox? If not, I promise it’s not as scary as it sounds. I’m in love with this recipe from Amie Valpone, editor-in-chief of the new cookbook Eating Clean. Amie has a fresh and tasty perspective on detoxing and has designed each recipe to be detox friendly. This Friday, start fresh with this Magical Peach Aruguala Salad. Yum! Happy Cooking and Enjoy!

Magical Peach Arugula Salad

Serves 6 to 8 

An excerpt from Eating Clean: 

Here’s a dish that provides a big payoff for very little effort. It takes about five minutes to throw thissalad together, and the combination of peppers, peaches, and arugula is simply beautiful. Serve it in awide bowl to show off its good looks.

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Ingredients

  • 10 cups arugula
  • medium ripe peaches, pitted and diced
  • yellow or orange bell peppers, diced
  • 1⁄3 cup finely chopped raw walnuts
  • tablespoons extra-virgin olive oil
  • tablespoons balsamic vinegar
  • tablespoon freshly squeezed lemon juice
  • 1⁄4 teaspoon freshly grated lemon zest
  • 1⁄4 teaspoon sea salt
  • 1⁄4 teaspoon freshly ground black pepper

Directions

In a large bowl, combine the arugula, peaches, bell peppers, and walnuts.In a small bowl, whisk together the oil, vinegar, lemon juice, lemon zest, salt, and pepper.Drizzle the dressing over the arugula mixture, toss, and serve.


amievalpone1Meet the chef! For more about Amie, her new cookbook Eating Clean, and this recipe, you can find Amie on our Chef Spotlight Page. Additionally, you can keep up with Amie on her Facebook, Pinterest and Instagram for more inspiration! 

 


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Happy Earth Day! Spring Broccolini & Kale Quinoa Bowl

Happy Earth Day! To celebrate, I’ve included an appropriate Recipe Redo pick – Spring Broccolini & Kale Quinoa Bowl. Eating well tastes so much better when you know how your food is sourced! As you strive to meet your health goals, opt for recipes that take advantage of nature’s provisions. This recipe includes the wonder grain Quinoa as the base for this bowl, and the rest is up to you! Feel free to follow the recipes guidelines for ingredients or branch out to try your own Quinoa bowl! Be sure to share your favorite combination with Recipe Redo. Enjoy and happy Earth Day!

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Spring Broccolini & Kale Quinoa Bowls:

Ingredients

  • 1½ cups cooked chickpeas, drained and rinsed
  • extra-virgin olive oil, for drizzling
  • 1 bunch broccolini
  • 2 to 3 kale leaves, chopped (about 3 loose packed cups)
  • juice of ½ lemon, more to taste
  • 2 cups cooked quinoa
  • 1 watermelon radish, thinly sliced
  • ½ avocado, cubed
  • ½ cup mixed fresh herbs (I used mint and dill)
herb-y pea pesto: (this makes extra)
  • ¼ cup hemp seeds
  • ½ cup frozen peas, thawed
  • 1 small garlic clove
  • 1 cup packed fresh spinach (or sub basil)
  • ¼ cup fresh dill (or sub basil or mint)
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon Dijon mustard
  • 2 tablespoons olive oil, more if desired
  • sea salt and freshly ground black pepper

For detailed preparation instructions, you can find the original recipe for Spring Broccolini & Kale Quinoa Bowls on Love & Lemons. Love what you taste? Visit Love & Lemons for healthy recipes all week long. Can’t get enough? Follow Love & Lemons on Social Media: Facebook, Pinterest, and Instagram.


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Golden Bell Pepper Soup from Eating Clean

Eating well does take effort, there’s no denying it! But, it doesn’t have to be tasteless or a tough task at all. Once incorporated into your daily routine, you’ll find that eating well is essential to staying healthy and feeling good every day. An excellent way to start incorporating this habit is to plan your meals ahead at the beginning of the week. Planning ahead will mean avoiding the mid-week stress of making it to the grocery in a scramble and that you’ll always have an  answer to the inevitable “what’s for dinner” question. To start, try this recipe from Amie Valpone, editor-in-chief of the new cookbook Eating Clean. Happy Cooking and Enjoy!

Golden Bell Pepper Soup

Serves 6 to 8

An excerpt from Eating Clean:

Dipping your spoon into this bell pepper–sweet potato combo is like dipping into a bowl of sunshine. It’s stunning—and the perfect antidote to a gloomy winter’s day. This soup also freezes well, so if you’re not serving a crowd, store the leftovers for a later date (or make a double batch). I like to enjoy this soup accompanied by my Massaged Kale Salad with Spicy Hazelnuts

Screen Shot 2016-04-15 at 7.11.53 AMIngredients

  • ¼ cup extra-virgin olive oil
  • ½ small onion, diced
  • 2 medium carrots, peeled and diced
  • 1 celery stalk, diced
  • Sea salt and freshly ground black pepper, to taste
  • 8 yellow, red and/or orange bell peppers, chopped
  • 1 large sweet potato, peeled and chopped
  • 4 cups low-sodium vegetable broth
  • 3 teaspoon finely chopped fresh marjoram1 recipe
  • Gluten-Free Herbed Croutons, for garnish
  • Sliced avocado, for garnish; optional
  • Finely chopped fresh cilantro, for garnish; optional
  • Drizzle Seriously Sensational Sriracha Sauce, for garnish; optional

Directions:

In a large pot, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt and black pepper. Cook until the vegetables are tender, about 4 minutes. Add the bell peppers and cook until soft,about 6 minutes. Add the sweet potatoes and broth. Season with salt and black pepper, cover the pot,and bring to a boil. Lower the heat and add the marjoram. Simmer until the vegetables are tender,about 20 minutes.Let the soup cool slightly, and then, in batches, transfer to a blender and puree until smooth. If needed,thin the soup with water. Adjust the seasoning with salt and black pepper if necessary. Return the soup to the pot to keep warm until serving. Serve garnished with the Herbed Croutons and, if desired, the avocado and cilantro on top and Seriously Sensational Sriracha Sauce on the side.

amievalpone1Meet the chef! For more about Amie, her new cookbook Eating Clean, and this recipe, you can find Amie on our Chef Spotlight Page. Additionally, you can keep up with Amie on her Facebook, Pinterest and Instagram for more inspiration! 

 


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Chef Spotlight – Amie Valpone

amievalpone1Amie Valpone, HHC, AADP is the author of the best-selling cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation & Reset Your Body and the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean Eating’ recipes.  Amie recently healed herself from a decade of chronic pain including Lyme Disease, Polycystic Ovarian Syndrome, Hypothyroidism, Adrenal Fatigue, Leaky Gut, Heavy Metals and much more exhausting thousands of doctors in the country and Mayo Clinic; she shares her story of how Clean Eating and Detox saved her life and inspires you to Clean up your food, too.

Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, organic, whole foods. Amie’s work appears on Martha Stewart, ABC News, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SELF Magazine, Prevention Magazine, PBS and many others. Visit Amie on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple.

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“I’m excited to announce the launch of my cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body! This book is filled with over 200 detox-approved plant-based recipes free of gluten, dairy, soy, refined sugar, eggs, corn and processed ingredients.”

Recipes:


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Spring Stir Fried Chicken

Stir fry is by far the easiest recipe to customize. I find that it is a great way to use up those ingredients that have been floating around my refrigerator for a while. If you’re looking for a stir-fry that’s season specific, you’ll love this Spring Stir-Fried Chicken. As an added bonus, each serving is under 200 calories! Woah! This recipe proves that you can feel full and still stay on track to reach your health goals! Enjoy and Happy Cooking!

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Spring Stir Fried Chicken

Ingredients

For the sauce:

  • 1 tbsp low sodium soy sauce
  • 1 tbsp fresh lime juice
  • 2 tbsp water
  • 1 tsp cornstarch

For the Stir Fry:

  • 1 lb skinless, boneless chicken breast, sliced thin
  • salt, to taste
  • 1 tbsp rice bran oil, or canola
  • 2 tsp fresh garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup sugar snap peas
  • 1 cup carrots, sliced diagonally
  • scallions for garnish

Love what you taste? You can find detailed directions by visiting the original recipe on SkinnyTaste.  Still can’t get enough? Keep up with SkinnyTaste on Facebook, Pinterest and Instagram.

 


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Vegetarian Pineapple Black Bean Tostadas

It’s time to freshen up with a Recipe Redo that’s ready to take on Spring dinner plans! I’m always searching for recipes to tuck away in my recipe box when I’m in a pinch. This one fits the bill with an easy 10 min. prep time. This recipe is just about as easy as a healthy dinner can get – and it’s a crowd pleaser too. Love Tostadas? This one’s for you, too! This weekend, try this recipe for 10-minute Pineapple Black Bean Tostadas. My favorite part? The simple Pineapple Salsa that stacks on last. Yum! Happy Cooking!

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Pineapple Black Bean Tostadas

Ingredients

For the Tostada:

  • 1 (12-count) package Tostada Shells
  • 2 (16-ounce) cans Refried Beans
  • 2 ripe avocados, peeled, pitted and sliced
  • 1 batch pineapple salsa
  • crumbled queso fresco

For the Pineapple Salsa: 

  • 2 cups diced fresh pineapple
  • ⅔ cup loosely-packed chopped fresh cilantro
  • ½ cup diced red onion
  • 1 small jalapeno, seeded and finely-chopped
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

 


You can find detailed preparation instructions with the original recipe on Gimme Some Oven. Ali, of the blog Gimme Some Oven, strives to make recipes that are  enjoyable by all and fun to prepare. All of the blog’s recipes are simple and delicious–the perfect solution for busy families that want to make healthy meals a priority. For more from Ali and Gimme Some Oven, connect with her on FacebookTwitter, and Pinterest.