Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Ananda Spa Seeded Granola Bars

This recipe is designed a little differently, originally from India (so the quantities are set up a little differently.) It is 100% worth it once you get those math equations working.

“These guest favorite Granola Bars are courtesy of Ananda Spa in the Himalayas. The executive Chef, Narenda Sharma, carefully creates recipes for guests which feature wholesome ingredients, like oats, coconut flour and seeds.  In this recipe, he uses a popular powdered sugar substitute called Natura which is a sucralose product.  In the USA, you can use Splenda, or coconut sugar crystals to taste.”

 

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Ingredients
  • 500 Grams unsalted butter
  • 1250 Grams sugar free powdered sugar
  • 1000 Grams white oats
  • 400 Grams coconut flour
  • 300 Grams sesame seeds
  • 50 Grams sunflower seeds
Directions
  1. Melt the butter with powdered sugar substitute in a sauce pan
  2. Mix all other ingredients together and fold it with melted butter and sugar substitute
  3. Spray a baking tray with pan spray
  4. Spread the mixture into the baking tray and bake at 160 degrees for 15 mins
 
Notes
Try coconut sugar crystals or other natural sweetener to taste.


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ABC Salad

This yummy colorful salad is as easy as your ABC’s (ha ha.) It is light and refreshing, hope you enjoy it as much as I did. Thank you to Dr. Benjamin Maring, Kaiser Permanente Food for Health!

Avocado, beets, and citrus are the key players in this salad. And, it’s almost as simple as ABC (you still have to roast the beets while you prepare the remaining ingredients). ABC Salad provides healthy fats, vitamin C, antioxidants, some fiber and stunning colors!”

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Ingredients
  • 3 medium, or 6 small, beets (a mix of colors is nice)
  • 1 orange
  • 1 avocado
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil, plus a little extra for the beets
  • Handful to toasted, chopped nuts (almonds, walnuts, or hazelnuts)
  • A few mint leaves, minced
  • Kosher salt
  • Freshly ground black pepper
Directions
  1. Preheat the oven to 400 degrees. Trim beets of their stems and stringy roots. Halve the larger beets. Wrap the beets tightly in an aluminum foil packet with a drizzle of olive oil and small pinches of salt and pepper. Place them on a baking sheet in the oven and roast for 30 minutes.
  2. While the beets are in the oven, cut the peel and pith away from the orange and separate out the segments in a medium bowl. Squeeze any remaining juice into the bowl. Add the vinegar, remaining olive oil, nuts, and herbs.
  3. Let the beets cool down for a few minutes after removing them from the oven. Peel them with a paper towel, cut them into wedges, and add to the bowl.
  4. Halve the avocado and remove the pit. Scoop out small chunks of avocado with a spoon and add them to the bowl. Season everything to taste with salt and pepper.


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Chocolate Brownie Oatmeal Recipe

Okay, so with this post my inner child is screaming with glee! Don’t you remember when your parents would tell you “no sweets for breakfast!” Well lets just say I am your fairy godmother granting you this wonderful wish. I just have 3 words for you. Chocolate. Brownie. Oatmeal. You’re welcome and try not to drool too much. Thanks to  Pritikin Longevity Center.

 

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Ingredients
  • 1/2 cup rolled oats cooked with 1.5 cups of water
  • 1 tsp cocoa powder (raw, unsweetened)
  • 1/4 teaspoon cinnamon
  • 1/2 cup milk (non-fat)
  • 1 tablespoon walnuts (optional)
  • 1 cup blueberries (optional)
  • 2 tablespoons Splenda
Directions
  1. Cook the oats with 1.5 cups of water until the oats are fluffy and all the water has disappeared (I do this by cooking it for 2 minutes in the microwave, stirring, and cooking it for 2 more minutes.)
  2. Add the cocoa powder and cinnamon to the cooked oats while they are still hot.
  3. Stir until everything is fully combined, and your oats have a deep chocolatey color.
  4. Add the walnuts, and the milk (you can add as much milk as you like – I use about 1/2 a cup to give the oats a nice creamy consistency)
  5. Add the splenda and stir to combine until the oats have the consistency you like. If you’re using blueberries, add them in now.
  6. Enjoy the chocolatey brownie goodness of the oatmeal.
Notes
The raw cocoa powder is actually one of the healthiest parts of this dish. While normally, adding chocolate would make the dish unhealthy, adding raw unsweetened cocoa powder is completely different. It comes straight from the cacao bean, so it contains tons of antioxidants, polyphenols, a bit of fiber and some protein too! So you really can’t go wrong with this superfood ingredient. And it tastes just like chocolate when sweetened slightly, so it’s absolutely perfect!


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Pumpkin Creme Brulee

Have no fear, because fall is officially here! Nothing says fall more than pumpkin AND as a dessert too. Thanks to Biggest Loser Resort! Yummo!

 

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Ingredients
  • 1 -1/4 cup Greek style yogurt
  • 1/4 cup pure pumpkin puree
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1 package Mori Nu vanilla pudding mix
  • 3 tablespoons water
  • 1/2 teaspoon dehydrated cane sugar
Directions
  1. In a mixing bowl add the first 6 ingredients thoroughly.
  2. Then split between 6 ramekins (3 oz each).
  3. Refrigerate for at least an hour.
  4. Add ½ teaspoon cane sugar to each ramekin.
  5. Torch the sugar to caramelize. Enjoy!


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Ojai Low Fat Chicken Enchiladas

Feeling spicy, but don’t want to regret your cravings? Try these enchiladas..TRUST ME. They are delicious and pretty simple to make. Special thanks to The Oaks at Ojai Health Spa!

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Ingredients
For the Enchiladas
  • 1 1/4 pounds chicken breast, cut into ½” to 1” pieces
  • 1 1/4 cups onion, diced
  • 2 teaspoons garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoon cumin
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 3 roasted green chiles, (canned work fine) split, seeds removed and chopped
  • 3 cups or 8 servings of enchilada sauce (we used a low-fat red enchilada sauce, but green is delicious also, or a mixture)
  • 8 corn tortillas
  • 1/4 lb. reduced-fat cheddar cheese, grated
For the Enchilada Sauce
  • Olive Oil Cooking Spray
  • 2 garlic cloves, minced
  • 1/4 small onion, chopped fine
  • 1-1/2 cups low sodium no sugar tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 1 cup low fat reduced sodium chicken broth
  • salt and fresh pepper to taste
 Directions
For the Sauce
  1. In a non-stick saucepan, spray oil and sauté garlic and onions until very soft and translucent.
  2. Add chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
  3. Bring up to bubbling, and then reduce the heat to low and simmer for 5-10 minutes.
  4. Set aside for Enchiladas.
For the Enchiladas
  1. Saute chicken, garlic and onion in olive oil.
  2. Add seasonings and continue to cook until chicken is almost done.
  3. Add the chiles and 1/2 to 1 cup enchilada sauce and simmer for 10 minutes.
  4. Heat tortillas to soften.
  5. Fill each tortilla with the chicken mixture and roll closed. Put in individual casseroles or in a 9 x 13 inch baking pan. Cover with remaining sauce.
  6. Cover the top of the dish with foil and heat until sauce is bubbling, approximately 15 minutes, depending on the size of your pan. (If filling is made ahead of time and chilled, your cooking time will be longer.)
  7. Remove foil and sprinkle cheese over the top of each enchilada. Return to the oven just until cheese melts, approximately 5 minutes.
Notes
If you’ve got a favorite commercial ready-made low-fat, low-sodium Enchilada Sauce available, by all means use that and save some time and steps!

Nutritional stats are for one enchilada with cheese. This low-calorie entree can afford to host some of your favorite toppings for you, but adjust accordingly for any toppings you may add, such as fat free greek yogurt, sour cream, avocado, olives, and such.