Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Cucumber Papaya Salad with Poppy Seed Dressing

This is a refreshing salad, it’s easy to make and the best part is you can let it sit and marinate, so it will taste even better!

 

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“This recipe for Cucumber Papaya Salad with Poppy Seed Dressing is a guest favorite at the New Life Hiking Spa, a nationally recognized affordable destination spa located in the beautiful Green Mountains of Vermont.  Chop the ingredients, dress quickly and let marinate for 30 minutes while you take a brisk walk, and come back to a delicious lunch.”

Ingredients
  • 2 cucumbers, peeled or un-peeled, de-seeded
  • 1/2 cup diced dried papaya
  • 1/4 cup non-fat plain yogurt
  • Juice of one lemon
  • 1 tablespoon poppy seeds
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 1 clove chopped fresh garlic
  • Coarse ground pepper to taste
Method
  1. Place all ingredients in a bowl, mix, let sit for 1/2 hour and enjoy!


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Stuffed Mushrooms with Feta Cheese

This yummy party favorite is going to be a hit at your next one, not only is it flavorful but you’re going to be stuffed by the time you’re done with this. Yes, I did just use a pun because it’s in the title, it worked didn’t it?! Thanks to the Biggest Loser for this one.

spaindex_stuffed-mushrooms-with-feta-cheese

Ingredients
  • Olive oil spray
  • 4 medium button mushrooms
  • 2 teaspoons chopped fresh flat leaf parsley
  • 1 1/2 tablespoons crumbled fat-free feta cheese
  • 1/2 teaspoon extra-virgin olive oil
  • 1/8 teaspoon cayenne, or to taste
 
Directions
  1. Preheat the oven to 425°F.
  2. Lightly mist a small baking dish with oil spray.
  3. Pull the stems from the mushrooms by gently twisting the stem until it comes loose and pulls from the mushroom top. Mince the stems and place in a small mixing bowl. Place the caps in the reserved baking dish stem-side up.
  4. Add the parsley, cheese, oil, and cayenne to the bowl. Stir to mix well.
  5. Spoon the mixture evenly onto the reserved mushroom caps.
  6. Divide the remaining mixture evenly among the mushroom caps, mounding the filling on each cap.
  7. Bake for 12 to 15 minutes, or until they are tender.
  8. Let the mushrooms stand to cool slightly before serving.

*Side note: This is a single serving size. It is easily adapted for larger portions.*


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Grilled Salmon Salad with Arils and Walnut Vinaigrette

This recipe is courtesy of POM Council. It’s a fun little summer recipe, not only do you get your yummy greens but you get your protein as well. This will make an excellent lunch after a long work morning, get those omega-3’s in!
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Ingredients
Walnut Vinaigrette:
  • 3/4 cup pomegranate juice
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup water
  • 3/4 cup walnut oil
Salad
  • 3 cups mixed seasonal vegetables (carrots, celery, red onion, peppers, spinach, etc.)
  • 1/2 cup pomegranate arils
Glazed Salmon
  • 6 6-oz. wild salmon fillets
  • 1 cup orange juice
  • 1/2 cup lemon juice
  • 1/2 cup lime juice
  • 1 cup canola oil
  • 1/4 cup jerk spice
  • 1/2 cup Thai sweet chili sauce
Directions
  1. Make the dressing by combining the pomegranate juice with 1/4 cup each of orange juice, lime juice and water. Slowly whisk in the oil. Use to dress the veggies.
  2. Prep the salad vegetables. Thinly slice the seasonal vegetables. Toss the vegetables with just enough vinaigrette to lightly coat. Set aside.
  3. Prep the salmon. Combine the orange juice, lemon juice and lime juice with the canola oil, jerk spice and Thai sweet chili sauce. Mix well. Place the salmon and the glaze mixture in a casserole dish, and allow it to marinate for 2 hours prior to cooking.
  4. Heat grill to medium-high heat. Remove the salmon from the marinade, and grill them for 4 to 5 minutes on each side.
  5. Assemble your salad by plating vegetables on 6 dinner plates, then top them with the salmon. Drizzle some of the vinaigrette over the salmon, and garnish with fresh pomegranate arils


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Peanut Butter Banana Muffins

Well well well hello old friend, this can either be the perfect dessert or breakfast. Either way its going to be delicious and high in protein too. Thank you Heartland Spa for this recipe. You won’t regret it!

 

spaindex_peanut-butter-banana-muffins

 

 

Ingredients
  • 1-3/4 cups flour, all-purpose
  • 1/4 cup wheat germ
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup bananas, whole
  • 1/2 cup honey
  • 1/2 cup peanut butter
  • 2 whole eggs
  • 1/3 cup canola oil
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
Directions
  1. Preheat oven to 400°.
  2. Spray muffin tins lightly with cooking spray.
  3. Stir first four ingredients in small bowl until blended.
  4. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar, and vanilla in medium bowl to blend.
  5. Beat in flour mixture.
  6. Divide batter among muffin tins.
  7. Bake approximately 20 minutes.
  8. Transfer muffins to rack to cool.


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Blistered Tomato Spinach Scramble

This breakfast I discovered has all the qualities the perfect date should. It is colorful, fun, yummy and overall perfect because they actually make you enjoy the morning (even when you’re cranky!) Special thanks to The Ranch at Live Oak Malibu.

 

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Ingredients
  • 4 teaspoons extra-virgin olive oil
  • 1 pint grape tomatoes
  • 1 clove garlic, minced
  • 6 cups lightly packed spinach leaves
  • 1/2 cup chopped scallions
  • 1 tablespoon chopped fresh thyme
  • Pinch of crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 6 large eggs, beaten
  • Nutritional yeast, optional
Directions
  1. In a large, heavy skillet, heat 2 tsp. oil over medium-high heat. Add tomatoes and garlic; cook, shifting pan occasionally, until tomatoes are lightly browned and blistered on all sides, about 4 minutes. Transfer to a bowl.
  2. Heat remaining 2 tsp. oil in skillet. Add spinach, scallions, thyme and red pepper flakes; sauté until spinach is tender, about 5 minutes. Spread spinach evenly over skillet. Scatter tomatoes over spinach and sprinkle with salt and pepper. Pour eggs into skillet and turn off heat.
  3. Immediately stir egg mixture with a heatproof spatula until eggs are gently scrambled, about 1 minute. Sprinkle with nutritional yeast, if desired, and serve hot.


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Five Onion Bisque

Thank you Canyon Ranch for this beautifully healthy soup, its equally delicious as it is surprisingly filling.

spaindex_canyon-ranch-five-onion-bisque

 

Ingredients
  • 8 whole garlic cloves, peeled
  • 1 teaspoon butter
  • 1 medium sweet Vidalia or imperial onion, thinly sliced
  • 1/2 Maui onion, thinly sliced
  • 1/2 cup chopped well-rinsed leeks, white part only
  • 4 scallions, chopped
  • 1/4 cup non-alcoholic champagne
  • 4 cups chicken stock
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground
  • black pepper
  • 1/2 cup chopped chives
  • 1/2 cup fat-free sour cream
  • fresh basil leaves for garnish
  • 18 sourdough croutons for garnish
Directions
  1. Preheat the oven to 350°F.
  2. Lightly spray a baking sheet with non-stick cooking spray. Spread the garlic cloves on the sheet and bake until very soft, about 10 minutes. Set aside.
  3. Melt the butter in a 4-quart stockpot. Add the Vidalia and Maui onions and slowly cook them until caramelized, or a golden brown in color, about 30 to 40 minutes. Add the leeks and scallions and cook for an additional 10 to 15 minutes. Add the roasted garlic and champagne and cook until almost dry. Add the stock, salt, and pepper and simmer for 30 minutes.
  4. Remove from the heat. Add the chives and allow to cool slightly. Spoon the mixture into a blender and puree while adding the sour cream.
  5. Pour the puree back into the saucepan and reheat it to serving temperature. Garnish each serving with basil leaves and 3 sourdough croutons.
Notes
In place of toasted croutons, try making low carb parmesan crisps instead — they are tailor made for this bisque.


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Miraval Green Smoothie for Clear Skin

Clear Skin? Sign me up, it is equally nutritious as it is delicious! Enjoy and go green, thanks Miraval Resort!

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Ingredients
  • 2 cups chopped cucumber, with skin on
  • 1 cup Granny Smith apple, stemmed and seeded
  • 1 cup chopped celery hearts
  • 1 heart of romaine lettuce, about 6 oz., or, a handful of baby spinach
  • 1/3 cup fresh pineapple for a sweet flavor or- the zest and juice of 1 lime for tart flavor
  • 1 sprig parsley
 Directions
  1. Combine all the ingredients in the bowl of a heavy juicer or blender, and process on high speed until smooth and frothy.
  2. Pour into a tall glass and serve immediately.
  3. Makes 12 oz. Calorie count is a for 6 oz serving.