Recipe Redo Blog

Traditional Recipes Redone…Healthier


Leave a comment

Strawberry Shortcake

I must really have a sweet tooth, because it is all I have been thinking about lately. This easy to make recipe is surely one for a nice picnic or if you just have a sweet tooth like yours truly. Thank you Red Mountain Resort for creating this perfection!

58a63a01f658f72d3f90712a_strawberry-shortcake-p-500x333

Ingredients

  • ‍1 cup strawberries, sliced
  • 6 tsp. sugar
  • 1 each egg
  • ½ tsp. kosher salt
  • ½ cup sugar
  • 1 tbsp. baking powder
  • 5 tbsp. canola oil
  • ½ tsp. cinnamon
  • 1 tsp. lemon zest
  • ½ cup 2% milk
  • 2 ¼ cup all purpose flour
  • 1 tbsp. lemon juice
  • 6 tbs. whipped cream

Directions

  1. Combine sliced strawberries and sugar. Mix well and allow to rest for at least 30 minutes. The mixture should become very juicy.
  2. Preheat conventional oven to º350 F.
  3. Whisk the egg, sugar, lemon juice and oil together in a bowl.
  4. In a separate bowl, mix the lemon zest and dry ingredients and stir until well mixed.
  5. Slowly add the dry ingredients into the liquid ingredients (egg, sugar, lemon juice and oil) and mix to create a thick dough.
  6. Add the milk and mix well.
  7. Lightly grease a baking pan, drop 3 tablespoon size mounds on the baking sheet, 2 inches apart.
  8. Bake at º350 for 12-15 minutes. Let cool for 15 minutes.
  9. Prepare the whip cream.
  10. Place bottom half of the shortcake on plate.
  11. Top with sliced strawberries, some of the juice from the strawberry/sugar mixture, and whipped cream.
  12. Top with the other half of the shortcake and enjoy.


Leave a comment

Simple Shrimp Tacos, Ranch-Style

I am beyond excited as I just booked our tickets to Rancho La Puerta for this summer.  If you haven’t seen my segment on this property watch  my PBS show Senior Moments (It’s the last segment) I have been there twice before and trust me…the food is amazing!!  Here is a recipe for their yummy Shrimp Tacos.
By Kathryn B.

“Simple” doesn’t refer to the shrimps’ IQ, but to the quick and easy marinade that gives these tacos their distinctive south-of-the-border flavor.  The perfect light meal for late, warm Spring days.  “Mexican” oregano is available in most markets’ Hispanic foods section.

Makes about 12 tacos.

shrimp-tacos-DSC_3409-2

Ingredients:

    • 1 ½ lbs clean shrimp (each about 2 inches long)
    • 1 clove garlic, minced
    • 1 tb fresh lime or lemon juice
    • 1 tsp Mexican oregano
    • 1 tsp sea salt
    • ½ tsp fresh ground black pepper
    • 1 tsp olive oil
    • 12 warm tortillas
    • Avocado (optional)

Directions:

Peel, de-vein and butterfly shrimp. Place in ceramic or glass bowl with all other ingredients, mixed well. Cover, refrigerate and allow to marinate for an hour. Preheat grill and cook shrimp 1-2 minutes per side. Quickly warm tortillas on a non-oiled, flat stove-top cast-iron grill or pan (comal). This is an important step toward authenticity (in Mexico, tortillas are seldom if ever warmed in a microwave or wrapped in foil in the oven). Place shrimp in tortillas and top with any manner of favorite toppings, including shredded green cabbage, salsa, chopped white onion and cilantro, etc.

For more interesting content from Kathryn visit here http://www.rancholapuerta.com/author/katerancho/


5 Comments

Chef Spotlight – Amie Valpone

amievalpone1Amie Valpone, HHC, AADP is the author of the best-selling cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation & Reset Your Body and the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean Eating’ recipes.  Amie recently healed herself from a decade of chronic pain including Lyme Disease, Polycystic Ovarian Syndrome, Hypothyroidism, Adrenal Fatigue, Leaky Gut, Heavy Metals and much more exhausting thousands of doctors in the country and Mayo Clinic; she shares her story of how Clean Eating and Detox saved her life and inspires you to Clean up your food, too.

Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, organic, whole foods. Amie’s work appears on Martha Stewart, ABC News, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SELF Magazine, Prevention Magazine, PBS and many others. Visit Amie on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple.

Valpone_EatingClean_hi

“I’m excited to announce the launch of my cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body! This book is filled with over 200 detox-approved plant-based recipes free of gluten, dairy, soy, refined sugar, eggs, corn and processed ingredients.”

Recipes:


Leave a comment

Join me for FUN EVENTS in 2016

MHD Tour Logo

I’m on a mission to inspire out nation’s health transformation and this year the Journey into Wellbeing team is embarking on a wellness event tour to bring fun, educational and inspirational messages to the masses.  We hope to see you there.

Our inaugural event kicked off at Groupon’s corporate headquarters in March and we will be trekking to KY, TN, NE and FL with new dates being added all the time.

JIW team

Joining me are highly qualified professionals who can’t wait to share what they have learned on their own journey’s.

Join us at an event near you!   Stay connected with our event tour updates.

Check these out!

  • June 11 – Lexington Healing Arts Academy:  My Healthy Day with Debra K, Lexington KY
  • June 12 – Wild Thyme Cooking:  Beautiful Inside and Out – a culinary and beauty immersion, Lexington KY
  • (July – August) – Show production for new show “Senior Moments”
  • September 17 – Omaha, NE Event
  • September 25/26 Dollywood’s DreamMore Resort in Pigeon Forge, TN
  • October – TBD special caregiver retreat for nurse leaders and administrators

Send an email to bring an event closer to you.  info@journeyintowellbeing.com

“My Healthy Day” Events are supported by these product companies;

 


3 Comments

Super Easy “Crack” Fudge

Some might think I need to rename this recipe…but I kind of like skating on the edge.  Seriously,  this is a super duper easy recipe you can whip up in 5 minutes.  If you only want really healthy recipes, you should probably stop reading now …. BUT I have made a few nutritional swaps to make it an easier decision to try them.  As I was poking around my  kitchen seeking to tame an unruly sweet tooth, I decided to whip up a quick fudge.  What I have done is swap a few ingredients to make this gluten free, vegan and free of dairy and peanuts. So if you’re feeling daring and not counting calories today, give this quick recipe a try.

fudge

Ingredients for a SMALL batch:  (Figured a small batch means I could eat it all – try doubling if making for more than yourself)

  • 1/4 C Vegan butter (I use the soy free version pictured)
  • 1/4 C Sunflower seed butter (I like salted and crunchy)

Place these two ingredients in a pan and heat on low until all melted.

  • 1/2 t vanilla
  • 1 C Powdered Sugar

Remove pan from heat. Add in vanilla and powdered sugar and blend until smooth and creamy.  Pour and pat down into a flat glass container.  If you wet your fingers you can pat down quite easily. Chill. Demolish.

Seriously, how easy was that?

Enjoy!  Debra

 


Leave a comment

Superbowl Snacks: Healthy Redo

When you’re cheering on your favorite team this Sunday, swap in your usual munchies for guilt-free game day snacks! For inspiration, I’ve included two yummy recipes blow that are sure to be a hit. No matter who wins the big trophy this year, you can rest easy knowing that you’ve already won the snack game! Enjoy these recipes for Sweet Potato Chips and Green Goddess Hummus. Yes, the chips are just as irresistible as they sound and the hummus as healthy and creamy. Happy Superbowl!

Green Goddess Hummus:

Ingredients:

  • ¼ cup tahini
  • ¼ cup fresh lemon juice (about 1 large lemon’s worth)
  • 2 tablespoons olive oil, plus more for serving
  • ½ cup roughly chopped, loosely packed fresh parsley
  • ¼ cup roughly chopped, loosely packed fresh tarragon
  • 2 to 3 tablespoons roughly chopped fresh chives
  • 1 large garlic clove, roughly chopped
  • ½ teaspoon salt, more to taste
  • One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
  • 1 to 2 tablespoons water, optional
  • Garnish with extra olive oil and a sprinkling of chopped fresh herbs

For detailed directions, visit the original recipe on Cookie and Kate. Love all things healthy and green? Follow Cookie and Kate on Facebook, Pinterest and Instagram.

Baked Sweet Potato Chips:

Ingredients:

For the crisps:

  • 2 sweet potatoes, peeled and thinly sliced
  • 3 tablespoons olive oil
  • Cumin, paprika, and sea salt to taste

For detailed directions, visit the original recipe on Popsugar Fitness. Have a passion for clean eating? Follow Popsugar Fitness on Facebook, Pinterest and Instagram.


1 Comment

Fresh Veggie Rolls

We’ve almost made it to the end of January! Whew! With a month of pursuing our newly minted health resolutions under our belts, we can use the momentum of seeing results to help us continue to make daily resolutions. Today, instead of reaching for the all-too-familiar potato chip bag around 3:00 p.m., curve your appetite with a veggie packed snack. These fresh Spring  rolls make for a fun way to get your veggies in while still allowing your tastebuds explore exotic flavors. If you find that your favorite veggies didn’t make the cut on the ingredient list, feel free to swap it out to create your own specialized Veggie Roll. Enjoy! Happy Cooking!Fresh-Rolls-4

Fresh Veggie Rolls with Peanut Ginger Sauce

Makes 8 Rolls

Ingredients:

For the Veggie Rolls:

  • 1 avocado, sliced
  • 1 medium carrot, peeled and sliced into 1/4″ matchsticks
  • 1/2 cucumber, peeled and sliced into 1/4″ matchsticks
  • 1 small head of lettuce, inner leaves only (I used red leaf)
  • 8 rice paper sheets, round
  • 8 ounces of rice noodles or soba noodles

For the Peanut Ginger Sauce:

  • 1/3 cup water
  • 3 tbsp peanut butter
  • 2 tbsp soy sauce or amino acids
  • 1 tsp sugar
  • 1/4 tsp ground ginger
  • 1/8 tsp red pepper flakes
  • 1 garlic clove, minced

For detailed instructions, visit the original recipe on Tomato Boots.


 

Finding fresh and new ways to eat your veggies can be a daunting task, but Tomato Boots makes it fun! If you enjoyed this recipe, be sure to check out their other healthy recipes posted on Facebook, Pinterest and Twitter.