Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Millet n’ Veggie Breakfast Tacos from Eating Clean

Spice up your morning with a breakfast taco that can be styled two different ways. All too often, a grab n’ go granola bar doesn’t quite meet each level of the food pyramid. If you’re looking for an ideal jumpstart to your morning – try this recipe for Millet ‘n Veggie Breakfast Tacos from Amie Valpone, editor-in-chief of the new cookbook Eating Clean. A filling combo of veggies and grains, these Millet tacos can be expected to serve 4. Happy Cooking and Enjoy!

Millet ‘n Veggie Breakfast Tacos: Two Ways

Serves 4

An excerpt from Eating Clean:

This filling combination of whole grains and veggies will keep you satisfied long until your next meal.

Screen Shot 2016-05-31 at 7.25.16 PMIngredients

  • 1½ cups cooked millet
  • ¼ cup finely chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice
  • ¼ teaspoon sea salt
  • 8 gluten-free whole-grain tortillas (corn-free)
  • 1 recipe Butternut Squash and Swiss Chard or Portobello Mushroom and Red Pepper mixture (see
  • 1 cup shredded red cabbage1 large ripe avocado, pitted, peeled, and thinly sliced
  • 4 scallions, thinly slicedSea salt and freshly ground black pepper
  • Cumin Cashew Cream Sauce, optional
  • Seriously Sensational Sriracha Sauce, optional


In a small bowl, combine the millet, cilantro, lime juice, and salt. Stir to combine and set aside. Make one (or both) of the Flavor Options. To assemble, warm the tortillas on a baking sheet in a 350°F oven or in a dry skillet on the stovetop over medium heat. Place the warm tortillas on a platter or on individual plates. Divide the millet among the tortillas. Top each with either the Butternut Squash and Swiss Chard or the Portobello Mushroom andRed Pepper mixture. Top with the cabbage, avocado slices, scallions, and salt and pepper to taste. Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.

Flavor Options:


  • 2 tablespoons coconut oil
  • 4 cups peeled, seeded, and diced butternut squash (1⁄4-inch cubes)
  • ½ bunch Swiss chard, finely chopped
  • ½ teaspoon chili powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
In a large skillet, heat the oil over medium-high heat. Add the squash and sauté for 7 to 8 minutes. Addthe remaining ingredients and cook until the chard has wilted, about 2 minutes. Keep warm.


  • 2 to 3 tablespoons extra-virgin olive oil1 large portobello mushroom, cut into 8 slices
  • 1 large red bell pepper, cut into long strips
  • ¼ teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch chipotle powder
  • ¼ cup thinly sliced radish, for garnish

In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the mushrooms in a single layer. Cover and cook for 4 minutes, then flip and cook for 2 minutes more. Add the bell pepper, cumin,salt, black pepper, chipotle powder, and remaining oil, if needed. Cook for 5 minutes or until vegetables are cooked through, stirring often. Garnish with the radish. Keep warm.

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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Mediterranean Three Bean Salad

With summer on the horizon, it’s time to shift your palette accordingly. Mediterranean meals are an ideal way to introduce garden fresh delights back in to your weekly meal rotation! Keep this recipe in mind as you look to incorporate your garden’s bounty or farmer’s market finds into your recipes. This Mediterranean Three Bean Salad is best enjoyed as a side or as a main meal! Enjoy and Happy Cooking! medsalad

Mediterranean Three Bean Salad


Vegan, gluten-free
Serves about 6 
For the Salad:

  • 15 oz. can red kidney beans
  • 15 oz. can garbanzo beans
  • 15 oz. can black beans
  • 3 roma tomatoes
  • 1/2 small red onion
  • 1 cucumber
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro

Love what you taste? You can find the original recipe on The Garden Grazer for detailed preparation instructions. Can’t get enough? You can keep up with The Garden Grazer on Facebook, Twitter and Instagram.

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Basil and Mint Squash Noodles

As a pasta fanatic, I’m always seeking a grain-free alternative to swap out in place of my noodles! If you’ve never tried squash noodles before, you’re in for a treat. This dish is ideal for spring afternoons or even a Meatless Monday fix. In all, Squash Noodles are a fresh and fun way to enjoy your veggies – sans grains. Happy Cooking and Enjoy!

Grain-Free Basil and Mint Summer Squash “Noodles”

Screen Shot 2016-05-13 at 12.56.39 PM


  • 3 large yellow summer squash, cut into thin strands with a vegetable peeler or spiral slicer (spiralizer) orjulienned
  • 1 large celery stalk, thinly sliced
  • 1 tablespoon finely chopped fresh basil
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons freshly squeezed lemon juice1 teaspoon
  • finely chopped fresh mint
  • 1⁄2 teaspoon freshly grated lemon zest
  • 1⁄4 teaspoon ground cumin
  • Pinch crushed red pepper flakes
  • Sea salt and freshly ground black pepper, to taste


In a large bowl, combine all the ingredients, toss to coat, 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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Mother’s Day Brunch: Baked Fritata with Roasted Red Peppers

Happy Mother’s Day! How are you celebrating? A sweet way to treat mom is to whip up a mother’s day brunch to share together! An excellent choice for brunch is a frittata. Not sure what a frittata is? Think a crustless quiche. I love this recipe for its hint of Italian flavors – yum! Mom will surely love this dish and appreciate the time you took to make it. Happy cooking and enjoy!


Baked Frittata with Roasted Red Peppers, Arugula and Pesto


  • 1 Tablespoon extra virgin olive oil
  • 1 cup diced white onion (about half a medium onion, peeled)
  • 3 cloves garlic, minced
  • 8 eggs, whisked
  • 1 (12-ounce) jar roasted red peppers, drained and diced
  • 2 handfuls baby arugula, roughly chopped
  • 1 cup shredded Mozzarella cheese (I used part-skim)
  • 1/4 cup basil pesto
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For detailed directions, you can find the original recipe on Gimme Some Oven.  Love what you taste? You can find more recipes on their blog or by following Gimme Some Oven on social media – Facebook, Pinterest, and Instagram.