Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Five Onion Bisque

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

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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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Spicy Kale with White Beans and Garlic

Courtesy to this recent website I have discovered this fabulous recipe and it is called Spa Index. That’t it, spa index. Can you believe how simple that name is? What’s even better is the recipes on there, this one in particular. ENJOY!

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This quick and flexible vegetarian Spicy Kale with White Beans and Garlic serves just you or entire family! Garlic and Parmesan cheese provide savory flavors and balance the bitterness of Kale. Beans provide a source of protein. Vinegar, kale, and red pepper flakes all help in to digest the heaviness of beans. Although processed food is contraindicated in Ayurveda, we find canned beans easier to digest.

Ingredients
  • 1 tsp Balsamic Vinegar
  • 1/2 clove Garlic (raw)
  • 1 lbs Kale
  • 2 tbsp Olive Oil
  • 2 tbsp Parmesan Cheese
  • 1/2 tsp Red Pepper Flakes (Chili)
  • 1/2 tsp Salt (Mineral Salt)
  • 1 cup White Navy Beans, from canned, drained
Directions
  1. Steam Kale until soft in a small amount of water, watching carefully to avoid burning the kale.
  2. In a separate pan, sautee garlic in olive oil.
  3. Once the garlic is roasted add white beans and kale.
  4. Continue heating until beans are thoroughly hot. Remove from heat.
  5. Add red pepper flakes to taste, garnish with Parmesan cheese and a drizzle of vinegar and salt if desired.
  6. Continue to heat through until nice and hot.
  7. Serve in a bowl with an additional sprinkle of Parmesan cheese and toasty croutons on top for crunch.


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APPLE CRANBERRY SALMON SALAD

Okay, okay I know what you’re thinking, this woman is crazy for suggesting I try apple, cranberries AND salmon in one dish. Together. Tossed in a salad. It is actually quite refreshing and the fruits in the salad give it that extra oomph. Thank you Canyon Ranch for posting this recipeapple-cranberry-salmon-salad-canyon-ranch

 

 

Ingredients

½ cup Mongolian BBQ Sauce
4 4-oz salmon fillets
¼ cup fresh lemon juice
2 Tbsp honey
¼ tsp sea salt
Pinch freshly ground black pepper
1 lb Gala apples
½ lb Granny Smith apples
½ cup chopped fresh cranberries
2 Tbsp chopped fresh tarragon

Instructions

  1. Combine barbecue sauce and fillets in a shallow glass baking dish. Cover with plastic wrap and place in the refrigerator for 30 minutes to 2 hours.
  2. Combine lemon juice, honey, salt and pepper in large bowl.
  3. Core and thinly slice apples using a sharp knife. Add to the lemon-honey mixture and toss together to coat. Add cranberries and tarragon and toss well.
  4. Preheat grill or broiler.
  5. Grill or broil fillets for 3 to 5 minutes on each side, or until opaque at the center. Do not overcook.
  6. Break apart fillets into bite-size pieces. Add to the apple-cranberry salad and toss well.


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Grilled Vegetables and Marinade

Here is a good side dish that you can just throw on the grill, goes great with grilled chicken! Thanks to Red Mountain Resort for this recipe.

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Directions

  1. Cut the zucchini, yellow squash, and roma tomatoes.
  2. Add to the marinade, mixing to coat thoroughly.
  3. Roast the garlic and shallots, cool, then chop coarsely.
  4. Grill the squash and tomatoes on a broiler, cool on a sheet pan, then cut on a bias.
  5. Combine with the garlic and shallots.

Marinade directions

  1. ‍Combine all ingredients


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Strawberry Herb Salad

This is a nice summer meal, it is light, refreshing and overall delicious. BIG thanks to Chef Dan Richer at Rancho La Puerta!

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 Each ingredient is chosen for how its flavors influence its neighbor; they all must work together to form a tasty assembly.

Salad (Recipe)

Strawberries- 3-5 per person.  Pears or apples work fine as a seasonal substitute.

Goat Cheese- 1 ounce per person

Fresh Basil- 1 bunch, finely cut

Chervil- 1 bunch, use leaves picked from stem

Tarragon- 3 sprigs, use leaves picked from stem

Black Pepper- 5 turns of a mill

Walnuts- 1 ounce or any of the freshest toasted nuts available

Baby Salad Greens- loose handful per person

Balsamic Vinaigrette (Recipe)

Balsamic Vinegar- 2 ounces by volume

Apple Cider Vinegar- 1 tablespoon

Honey- 1 teaspoon

Mustard- 1 teaspoon

Grape Seed Oil- 16 ounces by volume, can use any neutral oil like canola if preferred

Black Pepper- 2 turns

Salt- to taste

For the dressing:

Add the apple and balsamic vinegars, honey, and mustard to a blender or food processor.  With the machine running at mid tempo, very slowly add the grape seed oil to create an emulsion.  Season with the salt and pepper.

To Assemble:

Gently mix the baby salad greens and tarragon, basil and chervil.  Dress lightly with the balsamic vinaigrette, tossing until each leaf of baby salad greens is gently coated.

Serve family style mixed together in a big bowl or plate each serving. To plate, space the strawberries around the edges of salad plates and add a small spoonful of the basil goat cheese in between. Place the greens in the center of the plate.  Top the greens with a few walnuts, and serve.


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Spaghetti Squash Aglio E Olio with Rainbow Chard

Pasta lovers, this recipe is for you! Skip the carbs and dive in to this Spaghetti Squash dish. – it’s the real deal! With a total of seven ingredients, surprisingly this tasty dish does not lack in flavor. Think healthy Italian, sans the carbs! Yes, seriously – this spaghetti squash tastes so much like pasta that it is hard to tell the difference. Add in lentils or chicken for an extra does of protein. Happy Cooking and Enjoy!

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Spaghetti Squash Aglio E Olio with Rainbow Chard

Ingredients

  • 1 large or 2 medium spaghetti squash, halved + seeds removed
  • 1/3 cup + 1 tablespoon olive oil
  • kosher salt and pepper
  • 8 cloves garlic, thinly sliced
  • 1/2-1 teaspoon crushed red pepper flakes
  • 1 bunch rainbow chard, chopped
  • 1/2 cup fresh parsley, chopped
  • 1 cup grated parmesan cheese

To find full preparation instructions, visit the original recipe on Half Baked Harvest. Want more healthy recipes from Half Baked Harvest?  You can follow Half Baked Harvest on social media: FacebookTwitter, and  Instagram.


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5-Ingredient Caprese Phyllo Cups

In the spirit of all that is Merry and Bright, we are compiling our very favorite Holiday Recipes! Keep up with us all month long as we post a new recipe each week. For Caprese lovers, this appetizer is a no-brainer. With only 5 ingredients, preparation for this appetizer is easy – leaving you more time to work on the main dish! Each bite is just as fresh and delicious as the one before. Happy Cooking and Enjoy!
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5-Ingredient Caprese Phyllo Cups

Ingredients

  • 1/2 cup balsamic vinegar
  • 1 (15-count) package mini phyllo cups
  • 15 grape or cherry tomatoes, halved
  • 4 ounces fresh mozzarella, diced or torn into small pieces
  • 4 large fresh basil leaves, torn into small pieces

To find full preparation instructions, visit the original recipe on Gimme Some Oven. Want more healthy recipes from Gimme Some Oven?  You can follow Gimme Some Oven on social media: FacebookTwitter, and Pinterest.


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In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

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