Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Ginger Basil Limeade

I am actually super excited to share this drink, I have loved limeade for as long as I can remember. Not only that but the ginger and basil in this drink gives it a unique but thirst quenching and delicious taste. Enjoy, I know I did!

“Ginger limeade strengthens your digestive fire. Add a pinch of salt (or better yet, salt the rims of a fancy glass) and you have a perfect, late afternoon pick-me-up alternative to coffee. This recipe benefits a wide range of constitutions, is delicious and easy to digest. Confidently offer a glass to your whole family, or any friend, knowing you will help them feel cool and light after a just a few sips!” Courtesy of: Joyful Belly (Should be Joyful Debbie.)

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Ingredients
  • 1/2 cup Basil
  • 2 inch Ginger (Fresh)
  • 1 whole Lime
  • 2 tsp Raw Sugar
 
Directions
  1. Use a fine grater to make about 1 teaspoon of lime zest. Juice limes.
  2. Chop ginger into chunks.
  3. Add 1/4 water to a blender with ginger, lime juice, lime zest, raw sugar and a small handful of fresh basil leaves. Blend until smooth.
  4. Combine ginger-lime juice with 8 cups of water in a pitcher. Garnish with fresh basil.
  5. Chill to serve.
  6. Salt the rim of your glasses to complete this mock-tail while satisfying all six tastes!
 
Notes
Stimulates-energy, Quenches-thirst, Cardiac-stimulant, Diaphoretic


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Grilled Turkey Tacos

Turkey is an excellent alternative for eating beef. To be completely honest there is not much of a difference between the taste of either of them. So why not go with the healthier alternative? Courtesy of: Ontario Turkey.

“This is a very satisfying turkey based taco, with enough density of high quality calories and flavors to make a complete meal at lunch or dinner.  Some of the healthy fats come from the nutrient rich avocado.  You can reduce the carbs and fat grams by using lettuce leaves in place of the grilled tortillas, or, use lower or fat free tortillas.”

 

spaindex_grilled-turkey-tacos

 

Ingredients
  • 1 teaspoon (5mL) each, ground cumin, oregano and chili powder
  • 1/4 teaspoon (1mL) sea salt
  • 3 tablespoon (45mL) olive oil
  • 1/4 cup (50mL) fresh chopped cilantro
  • 1 lb (500g) boneless, skinless Ontario turkey fillets
  • 1/2 small red onion, sliced
  • 2 carrots, peeled and thinly sliced
  • 2 jalapenos, sliced (ribs and seeds removed)
  • 2 tablespoons (25mL) cider vinegar
  • 1 teaspoon (5mL) sugar
  • 1/4 teaspoon (1mL) salt
  • 2 cups (500mL) shredded cabbage
  • 8 6-inch (15cm) flour tortillas
  • Garnishes: sprigs of cilantro, lime wedges, avocado slices
 
Directions
  1. In resealable bag, combine cumin, oregano, chili powder, salt, olive oil and cilantro, rubbing to make a paste.
  2. Add turkey fillets and shake to thoroughly coat turkey. Let sit for 30 minutes and up to one day.
  3. In another bag, combine red onion, carrots, jalapenos, vinegar, sugar and salt. Let sit at room temperature for at least 30 minutes and up to one day, tossing occasionally.
  4. Grill turkey over medium high heat until browned and cooked through, about 5 minutes per side. Transfer to cutting board and let rest for 5 minutes before slicing.
  5. Toss carrot mixture with cabbage. Divide turkey and cabbage mixture over warm grilled tortillas. Garnish with cilantro and avocado and serve with lime wedges and coarse salt.


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Raspberry Banana Chia Seed Protein Blast

On the go? Don’t have enough time to cook or make anything? Well this is the perfect alternative for you. It is flavorful and will keep you full until you do have time in your busy schedule to eat something.

“If you have an activity filled day ahead and you need a good start, or the heat gets you beat and you need an afternoon pick-me-up after a work-out, try this protein filled Raspberry Banana Chia Seed Protein Blast which guests of Red Mountain Resort in Utah enjoy.  Bright, thick, creamy and sharp!”

raspberry-banana-blast1

 

Ingredients
  • 2 cups plain yogurt
  • 4 teaspoons Chia seeds
  • 2 cups frozen raspberries
  • 1/4 cup whey protein powder
  • 2 bananas, peeled
Directions
  1. Scoop yogurt into the blender first for easier pureeing.
  2. Add in remaining ingredients and blend until smooth; scrape sides of the blender to make sure all powder is incorporated into the recipe.
  3. Pour into a glass and enjoy.


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Vegetable Quinoa Fritatta

Yes this is as yummy as it sounds/looks. You will not want to switch to another type of breakfast. Trust me.

“This delicious Vegetable Cheddar Quinoa Frittata makes a protein-packed breakfast or brunch.  It is a guest favorite at Skyterra Wellness Retreat & Weight Loss Spa, where it is served over fresh greens and tomatoes with warm bacon vinaigrette for a delicious complete meal.”

 

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Ingredients
  • 1 – 1/2 cups Quinoa, cooked
  • 2 tablespoons extra virgin olive oil
  • 1 each red onion, small diced
  • 2 each zucchini, rinsed, small diced
  • 1 each yellow squash, rinsed, small diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper, ground
  • 2-4 tablespoons basil, chopped
  • 12 each eggs, local
  • 1/2 cup whole milk, local if possible
  • 3/4 cup cheddar cheese, shredded, local cheese if possible (high quality)
Directions
  1. Preheat oven to 350 degrees.
  2. Cook quinoa according to package and set aside.
  3. Preheat a large saute pan to medium heat. Add extra virgin olive oil followed by the red
  4. onion.
  5. Cook onion for 3-4 minutes then add the zucchini and summer squash. Add the salt and
  6. pepper and cook for another 5-10 minutes until vegetables are soft and cooked through.
  7. In a medium mixing bowl, add eggs and milk and whisk until combined.
  8. Spray a 13 x 9 glass casserole pan with oil.
  9. Evenly distribute the quinoa, vegetables and basil at the bottom of the casserole pan.
  10. Pour the egg/milk mixture on top of vegetables and quinoa. Top with cheddar cheese.
  11. Bake frittata in oven for 35-40 minutes or until the center has set (doesn’t jiggle).
  12. Allow the frittata to rest for at least 15-20 minutes prior to slicing. You can allow it to
  13. rest in the oven (turn off heat). Slice the frittata into 8 portions.
 
Notes
One serving is an approximately 4×4 inch slice.


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Canyon Ranch Spa Style Cornbread

Here it is y’all, a perfect crumbly goodness of cornbread brought to you by Canyon Ranch. I hope you enjoy this as much as I have!

 

spaindex_canyon-ranch-cornbread

 

Ingredients
  • 5 tablespoons cane sugar
  • Pinch sea salt
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
  • ½ cup water
  • ½ cup fat-free milk
  • ½ cup yellow cornmeal
  • 1¼ cups all-purpose flour
  • 2 teaspoons baking powder
 
Directions
  1. Preheat oven to 325F. Lightly coat a 9-inch square baking pan with canola oil spray.
  2. In a large bowl combine all ingredients and mix until just combined.
  3. Pour batter into baking pan. Bake for 35 minutes, or until a knife comes out clean when inserted in the middle.
  4. Remove from oven and let cool. Cut into 24 pieces.
 
NOTES 
Honestly, 24 cubes out of a 9 inch pan was a bit small for our tastes. We made larger squares because the calorie count was still less than a full sized corn muffin, but you could also add a dollop of batter to 12 mini muffin wells (either 1 or 2 batches) to make small pieces for portion control. All things in moderation — including moderation.


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Zesty Black Bean and Veggie Wrap

I’m just going to keep this short and sweet. Try this ASAP!

“Whether you’re brown bagging it, or making a quick lunch to enjoy at home, this tasty Black Bean and Veggie Wrap wrap will delight you and your family. Once they take a bite, they won’t even notice it’s chock full of good-for-you fruit, veggies, beans and brown rice!” Courtesy of: Green Mountain at Fox Run, Vermont

spaindex_zesty-black-bean-and-veggie-wrap.jpg
Ingredients
  • 1/2 cup fresh pineapple, grapes, cantaloupe, mango, peach OR nectarine, chopped
  • 2 tablespoons chopped red pepper
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lemon juice
  • 1 medium clove garlic, minced
  • 1 teaspoon olive oil
  • 1/2 cup canned black or other favorite bean, rinsed and drained
  • 1/4 cup cooked brown rice
  • Salt and pepper to taste
  • 1 large or 2 small honey wheat wraps
  • 2 tablespoons shredded cheese (mozzarella, cheddar or the like)
  • 1 large leaf romaine lettuce, chopped or torn
 Directions
  1. Mix fruit, red pepper, cilantro, lemon juice, garlic, olive oil, beans and rice in small bowl.
  2. Season with salt and pepper.
  3. Spread mix over 1 large or 2 small wraps; top with shredded cheese and lettuce.
  4. Roll. If using large wrap, cut in half.

 


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Spicy Szechuan Noodles

Okay, so this has a little bit more ingredients than what you’re probably used to BUT it is worth it and it is absolutely amazing to eat. Thank you Biggest Loser Resort for this recipe!

spaindex_bl-noodles
Ingredients
For the Noodle Bowls
  • 6 oz dry 100% whole grain udon noodles
  • 1/2 cup all-natural low-sodium chicken broth
  • 12 oz lean ground turkey
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 teaspoons low-sodium soy sauce
  • 1/2 cup finely chopped whole scallions (green onions)
  • 2 cups bean sprouts
  • Thai Green and Red Chilis, to taste
For the Asian Peanut Sauce
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons coconut sugar
  • 1/2 teaspoon chili-infused olive oil
  • 1/2 salt-free Szechuwan seasoning
  • 1-1/2 tablespoons creamy peanut butter
  • 1 tablespoon rice vinegar
Directions
Make the Peanut Sauce
  1. In a small bowl, mix the soy sauce and coconut sugar. Add the oil and seasonings and mix well until combined. Whisk in peanut butter until smooth. Whisk in vinegar until smooth.
  2. Use immediately, or keep in the fridge for up to 5 days.
Make the Bowls
  1. Cook the noodles according to package directions
  2. In a small mixing bowl, whisk together 1 full recipe of Asian Peanut Sauce and broth until well combined. Set aside.
  3. In another small bowl, mix the ground turkey, garlic, ginger, soy sauce and 1/4 cup of the scallions, until combined.
  4. Place a large non-stick skillet or wok over high heat. When hot, mist with Canola Oil Cooking Spray and add the turkey mixture. Cook, breaking the meat into small chunks, for 3 minutes, or until lightly browned and cooked through.
  5. Add the peanut sauce mixture to the meat mixture and cook for 1 additional minute, or until hot. Remove from heat.
  6. Divide the noodles among 4 bowls. Top each with one-quarter of the turkey and sauce mixture.
  7. Top each bowl with 1/2 cup of the bean sprouts. Divide the remaining 1/4 cups scallions among them.
  8. Top with chilis, if desired. Serve immediately.