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.



  • 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
  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.
In place of toasted croutons, try making low carb parmesan crisps instead — they are tailor made for this bisque.

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This tasty little crisp dessert is not only one you don’t have to feel guilty about, but it is one that even your body will thank you for. Special thanks to Canyon Ranch for posting this recipe!



3 cups pears, peeled, cored and diced
½ cup dried cranberries
2 Tbsp cane sugar
¼ tsp ground nutmeg
¼ tsp ground cinnamon

1 Tbsp unsalted butter, softened
¼ cup whole wheat flour
1 Tbsp brown sugar
1 Tbsp canola oil
½ tsp ground cinnamon
½ tsp ground nutmeg
1½ tsp honey
½ cup rolled oats

  1. Preheat oven to 400F. Lightly coat 6 ceramic ramekins with canola oil spray.
  2. In a large bowl, mix together pears, cranberries, sugar, nutmeg and cinnamon until well combined.
  3. In a small bowl, mix together all ingredients for the topping.
  4. Fill each ramekin with ½ cup pear mixture then top with 2 tablespoons of topping. Bake for 8 to 10 minutes, or until topping is light golden brown. Serve warm.

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Okay, so in this recipe there are 2 separate ones. *Inhales Deeply* I know, because one recipe should just be enough. However, we need that extra kick to make it extra saucy 🙂 Enjoy! Thank you Canyon Ranch!


Flavorful. Easy. Bright.
This entree is equal parts healthy and zesty thanks to simple ingredients and a citrusy Asian sauce.


Sesame-Crusted Salmon


4 4-ounce salmon fillets
1 Tbsp sesame seeds
1 Tbsp black sesame seeds
1/4 tsp sea salt
1 Tbsp sesame oil


  1. Preheat oven to 400 degrees.
  2. In a shallow bowl, combine sesame seeds and salt and sprinkle over salmon.
  3. In a large sauté pan, heat sesame oil over medium heat. When oil is hot, sauté salmon for 1 minute on each side, then place in oven for 5 to 10 minutes.

Sesame Orange Sauce


3 Tbsp sweet chili dipping sauce
3 Tbsp fresh orange juice
2 Tbsp Worcestershire sauce
2 Tbsp rice vinegar
2 Tbsp toasted sesame oil


  1. Combine all ingredients
  2. Serve atop Sesame-Crusted Salmon

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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




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


  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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I discovered this recipe looking for easy lunch recipes that are both healthy and delicious. Thank you Canyon Ranch!




½ lb cooked chopped turkey breast

2 Tbsp chopped red onion

¼ cup chopped celery

¼ cup chopped apple

⅛ cup chopped dried cranberries

½ tsp garlic granules

3 Tbsp canola oil mayonnaise

1 Tbsp nonfat sour cream

½ tsp Dijon mustard

1 Tbsp white distilled vinegar

Pinch dried thyme

Pinch sea salt

Pinch freshly ground black pepper

1½ cups spinach

6 whole-wheat flour tortillas (or a GF option), about 9-in diameter


  • In a large bowl, combine all ingredients except for spinach and tortillas and mix well.
  • Place turkey mixture in a food processor and pulse for 2 to 3 seconds at a time until mixture is finely diced.
  • Lay each tortilla on a flat surface and spread ¼ cup spinach on top. Place ¼ cup turkey mixture on top of spinach. Roll up tortilla burrito style.

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Grilled Chile Relleno from SOL Mexican Cocina

SOL Cocina’s “Stealth Health” Grilled Chile Rellenos with Arroz Verde (Cialntro Rice), Garlic Shrimp and Salsa Diabla from Executive Chef Deborah Schneider of SOL Mexican Cocina Newport Beach CA & Scottsdale AZ

Most Americans think the typical breaded, fried chile relleno, smothered in cheese and red sauce, is an authentic Mexican dish. Not so: Mexican cooks are forever stuffing chiles of all sizes  with a fantastic assortment of fillings, but the chiles are often pan-roasted or grilled, as in this simple, satisfying  and infinitely adaptable grilled chile relleno, which is served with a fresh tomato sauce with a spicy, smoky chipotle kick. If spicy heat is not your thing, substitute large California (Anaheim) chiles for poblanos, and leave out the jalapenos and chipotles in the rice and salsa recipes. It will still be delicious. Makes 4 stuffed chiles.

Grilled Chile Rellenos

Grilled Chile Rellenos Ingredients:Sol-Mexican-Cocina-Shrimp-Chile-Relleno1339520565

  • 4 large poblano chiles
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 large cloves of fresh garlic, peeled & finely minced
  • 8 ounces medium shrimp, peeled and deveined (about 24 pieces)
  • 1/2 teaspoon kosher salt
  • 1 roma tomato, cut into small dice
  • 2 tablespoons minced cilantro (about 3 sprigs)
  • 2/3 cup shredded Oaxaca, menonito or jack cheese
  • 2 tablespoons grated cotixa cheese

 Grilled Chile Rellenos Directions:

  1. Make the Arroz  Verde and Salsa Diabla. (Note: These recipes may be made a day or two in advance and refrigerated. Reheat the sauce just before serving; the rice can be used cold.)
  2. Set the chiles poblano on a preheated gas grill, or directly in a gas burner flame, turning with tongs until the skin is evenly charred and blistered. Wrap in paper towels or a paper bag until cooled. Carefully rub off the charred skin. Make a cut several inches long up one side and with a small spoon, carefully remove as many of the seeds as possible.  Set aside.
  3. Heat a small sauté pan over medium heat. Add the olive oil and butter. When the butter is melted, add the garlic, shrimp, salt and diced tomatoes, and cook and stir until the shrimp are firm and pink. Set aside to cool, then stir in the cilantro.
  4. Fill each chile firmly with Arroz  Verde until the chile looks plump – about 1/2 cup  or more for a large chile. Open the cut side and sprinkle the exposed rice evenly with 2 tablespoons of the oaxacan cheese. Lay 6 shrimp overlapping on the rice, making sure that a bit of tomato appears on top. Scatter one quarter of the cotixa cheese over the shrimp. Repeat with the remaining chiles and spoon what’s left in the shrimp pan over the shrimp. (May be made ahead to this point and refrigerated.)
  5. Preheat oven to 350 degrees. Place the chiles in a lightly oiled, shallow casserole just large enough to hold them with a small amount of space between them. Cover with aluminum foil and bake at 350 degrees for 20 minutes, or until a probe thermometer reads 150 degrees.  Uncover, plate and serve very hot, with the hot Salsa Diabla.



This rice’s emerald-green color comes from a puree of highly nutritious chiles and herbs. Toasting the rice and chiles together concentrates the flavors. Makes about 3 cups- can be doubled.

Arroz Verde Directions:

  • ½ cup (packed) cilantro leaves, about half a small bunch
  • 1 poblano chile, charred, seeded and skinned (see page 000)
  • ½ jalapeno, stemmed
  • 1 large clove garlic, peeled
  • ¼ white onion
  • 1 teaspoon salt
  • 2 cups water (divided use)
  • 1 tablespoon vegetable oil
  • 1 cup white or brown rice
  • To serve: 1 tablespoon chopped fresh cilantro

 Arroz Verde Directions:

  1. In a blender, puree the cilantro, poblano, jalapeno, garlic and onion with the salt and ¼ cup of water. Pulse and scrape down the sides frequently to achieve a very smooth, bright green puree.
  2. In a saucepan with lid, heat the oil over medium heat. Add the rice and cook and stir for 5 minutes, or until the rice has absorbed the oil and is tinged with gold.
  3. Add the cilantro puree  to the rice and cook and stir for 1 minute, or until the puree has thickened and become aromatic. Add the remaining water, stir once to settle and bring to a gentle boil. Cover and turn heat to low. Cook 15-20 minutes (twice as long for brown rice) until all the liquid is absorbed. Do not stir at any time.
  4. When the rice is dry, turn off the heat and let stand, covered, for 5 minutes. Fluff  gently with a fork. Stir the chopped cilantro into the cooked rice.



Make the sauce as spicy as you like by adding more chipotles in adobo, but don’t overdo it – the poblano chiles and the rice are mildly spicy as well.

Makes about 2 1/2 cups – can be doubled

Salsa Diabla Ingredients:

  • 4 Roma or pear tomatoes, cored, cut up into large pieces
  • 1/2 small white onion, chopped
  • 2 garlic cloves, peeled and minced
  • 1-2 tablespoons (to taste) chipotles in adobo
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt (or to taste)
  • 3/4 cup water
  • 1 ½ cups water
  • 2 tablespoons butter (optional)
  • 2 tablespoons roughly-chopped cilantro, about 3 sprigs

Salsa Diabla Directions:

  1. In a blender, puree the tomatoes, onions, garlic and chipotle.
  2. Set a 1-quart saucepan over medium-high heat.
  3. Add the olive oil and when hot, pour in the tomatoes and chipotles  (it will splatter, so be careful). Cook, stirring, until the tomatoes are thickened and bubbling.
  4. Add water and salt, reduce heat to medium and bring to a simmer.
  5. Just before serving: Whisk in  butter, add cilantro and TASTE for salt

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Potato Crusted Salmon with Dijon Shallot Sauce

This Recipe was created by Canyon Ranch spa. All Canyon Ranch recipes are developed on property by their esteemed chefs, led by Corporate Chef Scott Uehlein. Canyon Ranch is a Destination Spa Vacations group member.


Dijon Shallot Saucec00656a-potatocrstd salmon-hero_1

  • 2 Tbsp minced shallots
  • 1 tsp unsalted butter
  • 1 Tbsp all-purpose flour
  • ½ cup 2% milk
  • ½ bay leaf
  • 2 Tbsp white wine
  • ½ tsp Dijon mustard


  • 3 med potatoes, washed, peeled and grated, about 1 pound
  • 1 Tbsp fresh lemon juice
  • 4 4-oz salmon fillets


  1. In a medium saucepan, sauté shallots in butter over medium-low heat until translucent, about 1 minute. Add flour and mix to form a roux. Cook 1 to 2 minutes, stirring constantly, or until mixture turns light brown.
  2. Slowly pour in milk and whisk with a wire whip until mixture comes to a boil and thickens. Add bay leaf and wine. Reduce heat to low and simmer 5 minutes. Remove from heat and add mustard.
  3. Place shredded potatoes in colander and rinse several times in cold water until water is clear and starch is removed. Transfer to a large bowl and add lemon juice.
  4. Preheat oven to 350F.  Lightly coat an ovenproof sauté pan with canola oil.
  5. Pack ½ cup potato on each salmon fillet and sear, potato-side-down, in sauté pan until golden brown. Transfer to oven and bake for 8 to 10 minutes, or until salmon flakes easily.

To Serve: Serve 1 fillet with 1 tablespoon of sauce.

Nutritional Information: Servings 4

calories 320 | protein 33 g | sodium 108 mg| carbohydrates 23 g| fat 10 g | fiber  2 g | cholesterol 83 mg