Recipe Redo Blog

Traditional Recipes Redone…Healthier


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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

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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.


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Grilled Portobello Mushroom Sliders

All my vegetarian/healthy friends, this is going to be the perfect appetizer for a barbecue or maybe a party where you need finger foods, but won’t have to feel guilty about eating it! Special thanks to PureRejuv Wellness Center.

Smoky Baby Portobello Sliders with Smoked Gouda

Ingredients
  • 6 baby Portobello stuffing mushrooms
  • 1 tablespoon olive oil
  • 1 red onion sliced
  • 1 pinch salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 3 ounces smoked Gouda cheese
  • 1/2 cup BBQ sauce
  • 6 organic slider buns
    Directions
  1. Over medium-high heat in a skillet, add 1/2 tablespoon of the olive oil.
  2. Next add the sliced onion with a pinch of salt. Let caramelize, stirring occasionally (about 10 minutes). Turn off heat and set aside.
  3. Brush mushrooms with remaining olive oil and sprinkle both sides with pepper, paprika, onions, and chili powder.
  4. Heat your grill (or skillet) on medium heat; cook the mushrooms until juicy and tender (about 5 minutes on each side). In the last minute of cooking, add a slice of Gouda cheese on top to melt.
  5. Lightly toast the buns on the grill for even more flavor while cooking the mushrooms.
  6. Assemble the sliders by placing the mushrooms on the bun, top with the caramelized onion and a generous drizzle of BBQ sauce.


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Sanivan Summer Miso Soup

This is an excellent choice to make, just because it’s soup doesn’t mean you have to wait until winter to eat it (hint: it’s in the name.) It is summer yummy and easy to make, enjoy!

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“This summer Miso Soup recipe is popular with the guests of Sanivan Holistic Retreat, a relaxing bed and breakfast retreat amid the beautiful surroundings of the Catskill Mountains in New York, where guests relax, learn to cook healthy meals, practice yoga, and explore the Catskills.” <- Meow.

 

Ingredients
  • 8 cups of water
  • 4 sheets of kombu sea vegetable
  • 8 tablespoons of organic miso soybean paste
  • 1 whole organic tofu, firm
  • 3 medium size carrots
  • 2 stalks of celery
  • 2 whole bunches of scallions
  • 1 teaspoon of fresh/or powder turmeric
  • 1 tsp. of fresh ginger
  • ½ cup of dill
  • 3 Tbsp. of lemon juice
Directions
  1. Boil 8 cups of water with 4 sheets of Kombu Sea Vegetable, reduce to simmer. 5 minutes later, take out the Kombu sheets, and slice them into ½ inch squares and return them to the simmering water.
  2. Take 8 Tbsp. of Miso paste into a bowl. Add some warm water and mix allowing it dissolve into a soupy consistency and add to the water mixture and stir.
  3. Cut the Tofu into 1 inch square cubes. Add to the miso soup mixture.
  4. Chop carrots, celery, scallions and add to miso soup mixture.
  5. If using fresh ginger and turmeric, chop very small and add to miso soup mixture.
  6. Last but not least, turn of the heat, add dill and lemon juice. Enjoy a very healthy and hearty miso soup.