Recipe Redo Blog

Traditional Recipes Redone…Healthier


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La Puerta Pico de Gallo Recipe

This funny recipe is not only simple but equally delicious and rich in flavor. Thank you Kathryn B. at Rancho La Puerta for sharing this!

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Pico de Gallo is a fresh and healthy crowd-pleaser, whether as a dip or a condiment for your favorite seafoods or salads. The commingling of tomatoes, onions, cilantro, chiles and fresh lime celebrates the summer harvest. You may adjust the proportions of tomatoes and other ingredients to your liking, or sub bell peppers for the chiles altogether for a sweeter and mild salsa fresca, but ripe tomatoes are a must. Be generous with the lime juice to get a citrusy burst of flavor.  Use it in tacos, atop scrambled eggs on tortillas, inside cheesy quesadillas…anywhere a piquant jolt helps bring the taste buds to life!

Ingredients

  • 4 large Roma tomatoes, seeded and diced 1/4 -inch
  • 1 small jalapeño or serrano chile, seeded and minced (optional)
  • 1/2 cup finely diced white or red onion*
  • 3 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice, or more to taste
  • ⅛ teaspoon sea salt, or to taste

Directions:

Combine all ingredients in a bowl and use as a dip or use as a topper on your favorite summertime dish. This recipe makes about two cups of pico de gallo. Enjoy!


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Black Bean Burger

Oops she did it again, no not Britney Spears I’m talking about Chef Jen Welper! I discovered this easy, but delicious recipe for those warm summer days when you’re ready to start grilling outside. Enjoy!

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Kiss that boring burger goodbye and check out this recipe for a healthy and flavorful black bean burger.  Make sure to add this to your holiday weekend menu!

INGREDIENTS:

1/6th piece                Firm tofu

½ cup                       Black beans, cooked

1 tsp.                        Olive oil

1 each                      Shallots, large, chopped

¼ cup                       Zucchini, chopped

¼ cup                       Carrots, minced (can use food processor on these)

1 each                      Egg

2 each                      Egg whites

¼ tsp.                       Cumin, ground

¼ cup                       Sharp cheddar cheese, 2%, shredded

½ cup                       Black beans, cooked

¼ tsp.                       Salt

PREPARATION:

  • Cooked black beans as directed (need 1 cup of cooked black beans for recipe).
  • In food processor, puree tofu and ½ cup of black beans (need smooth texture, but doesn’t need to be completely pureed).
  • Heat a large saute pan to medium high heat.  Once heated, add ½ tsp. of olive oil and swirl.  Add chopped shallots.  Cook 2-3 minutes until translucent.
  • Once shallots are done, add to black bean mixture and pulse.
  • Remove black bean mixture from food processor and add to a mixing bowl.  Set aside.
  • In separate bowl, crack eggs as needed (1 whole and 2 whites). Mix well w/ fork.
  • To the black bean mixture add zucchini, carrots, eggs, cumin, cheddar cheese and the remaining ½ cup of cooked black beans.
  • Mix well and season with salt as necessary.
  • Once burgers are formed (recipe makes 4 burgers, ~1/3 cup each), re-heat the large saute pan and add remaining ½ tsp. of olive oil.  Swirl.
  • Sear the burger on each side.  Could finish burger in oven if desired, but it should be done after cooking on each side for about 4 minutes (~8 minutes total).
  • Enjoy on ½ of whole wheat sandwich thin, lettuce and sliced red or yellow tomatoes.

 

 


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Shrimp Tacos

Cooking for the family is a balance between crowd-pleasing and healthy choices. Today, we are featuring a recipe from Chef Jen that accomplishes both! Fresh ingredients and easy prep these Shrimp Tacos a stand-out recipe.  Want more from Chef Jen? Visit her Chef Spotlight page on Recipe Redo Blog for more healthful recipes! Try them all and let us know your favorite. Happy Cooking and Enjoy!

Shrimp Tacos

Number of servings:

Nutrition Analysis per serving: 233 calories, 6g fat, 2g saturated fat, 15g protein, 34g carbohydrates, 6g sugar, 6g fiber, 566mg sodium

You will need: chef’s knife, cutting board, medium saute pan, potato masher, medium nonstick pan, spatula

Ingredients:

  • 1 cup romaine lettuce

  • 1 cup pineapple

  • 2 Roma tomatoes

  • 4 green onions

  • 2 tablespoons cilantro

  • 2 teaspoons garlic

  • 1 cup black beans

  • 1 teaspoon cumin

  • 1 teaspoon tabasco or hot sauce

  • 2 teaspoons olive oil

  • 8 ounces 21/25 shrimp, peeled and deveined 

  • 1 lime, juiced

  • ½ teaspoon kosher salt

  • 4 (4-inch) corn tortillas

  • ¼ cup feta cheese

Preparation:

  • Shred the lettuce. Chop the pineapple, tomatoes, cilantro, and green onions. Mince the garlic.
  •  In a medium saute pan, combine the black beans, cumin, and tabasco. Mash with a potato masher.
  • Heat a medium nonstick pan to medium high heat; add oil. Once pan is very hot, add shrimp. Then add cilantro, garlic, lime, and salt. Cook until shrimp is bright red.
  • Place ¼ cup of black beans on each tortilla. Top with shrimp, lettuce, pineapple, tomatoes, green onions, cilantro, and cheese.

Want more healthy recipes from Chef Jen? You can view her full Chef Spotlight on the Recipe Redo Blog here. You can also follow the Mayo Clinic Healthy Living Program on social media: Facebook, Twitter, Pinterest.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

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

Our valuable partnerships make this show possible.  A special thanks to;

                   ResortSuite - Know your Guest (1)                ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority


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Southwest Taco Salad For Two

Spice up your dinner plans with this delicious recipe for two from Jen Welper, Executive Wellness Chef at the Mayo Clinic Healthy Living Program. What we love about this recipe is it’s well balanced list of ingredients and easy prep! We dare you to take a peek at the nutrition facts below and promise you’ll love what you find! Want more from Chef Jen? You can view her Chef Spotlight on the Recipe Redo Blog here.

Southwest Taco Salad

Serves 2

Nutrition Analysis per serving:  400 calories, 8g fat, 4g saturated fat, 37g protein, 48g carbohydrates, 7g sugar, 16g fiber, 600mg sodium

You will need: knife, cutting board, 2 medium saute pans, spoon

Ingredients

  • 4 cups Romaine lettuce
  • 1 cup red bell pepper
  • 1 cup green bell pepper
  • 2 poblano peppers
  • 1 ounce sharp cheddar cheese
  • 1 cup low-sodium black beans
  • 6 ounces ground turkey breast
  • 2  teaspoons paprika
  • 2 teaspoons cumin
  • ½ teaspoon garlic powder
  • ½  teaspoon onion powder
  • ½ teaspoon salt
  • ¼  teaspoon chili powder
  • ¼  teaspoon oregano
  • ¼ teaspoon cayenne powder
  • 2 teaspoons lime juice
  • ½ cup cooked quinoa

Action:

  1. Gather your ingredients. Chop the lettuce and peppers. Shred the cheese and rinse the beans. Heat a medium saute pan to medium heat and lightly spray with cooking spray. Once oil is warm, saute the peppers. Set aside and keep warm.
  2. Heat another medium saute pan to medium-high heat. Once hot, spray pan with cooking spray and brown the ground turkey. Add remaining seasonings, water, and lime juice and cook until seasonings are well combined.
  3. Place the lettuce in a bowl or dish. Top with vegetables, cheese, beans, quinoa, and turkey. Serve with Cilantro Lime Dressing and Pico de Gallo.    

Chef’s Note:

Other whole grains such as brown rice, barley or whole wheat couscous may be used in place of the quinoa. Adding whole grains can replace the ground turkey breast to make the dish completely vegetarian.

Shopping List

  • Romaine lettuce
  • Green bell pepper
  • Quinoa
  • Lime Juice
  • Low-sodium black beans
  • Red bell pepper
  • Poblano pepper
  • Ground turkey breast
  • Sharp cheddar cheese

Check for:

  • Onion powder
  • Paprika
  • Cayenne powder
  • Garlic powder
  • Salt
  • Cumin
  • Chili powder
  • Oregano 

Food Group       Mayo Clinic Pyramid Servings

Vegetable              2 1/2 servings

Protein/Dairy      2 1/2 servings

Carbohydrate       1 serving


Want more healthy recipes from Chef Jen? You can view her full Chef Spotlight on the Recipe Redo Blog here. You can also follow the Mayo Clinic Healthy Living Program on social media: Facebook, Twitter, Pinterest.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

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

Our valuable partnerships make this show possible.  A special thanks to;

                   ResortSuite - Know your Guest (1)                ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority


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Chef Spotlight – Jen Welper


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Jen Welper is a small town girl from southeast Minnesota with a big passion for flavorful, healthful cuisine. She loves to teach as much as she loves to cook and as the executive wellness chef at the Mayo Clinic Healthy Living Program, her passion is to change the way people think about “healthful” cooking.  By incorporating real ingredients, volumes of vegetables, lean meats and lots of natural flavor within her recipes, she transforms the way guests think about cooking healthfully and teaches them how to prepare simple, practical meals that are bold and flavorful. Chef Jen received her culinary arts degree at Johnson & Wales University, Providence, RI.

To take a class with Chef Jen you can visit her at the Mayo Clinic Healthy Living Program.

Recipes:


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Chef Spotlight – Chef Hicham

Meet Chef Hicham Elmadi: Executive Chef at Hilton Head Health

Chef HichamBorn and Raised in Casablanca, Morocco, Chef Hicham has been in love with cooking since childhood.  After graduating from culinary school in 1998, he worked in fine restaurants around the world, including Spain, Italy, and France.  Fluent in five languages, he eventually moved to the US to join the exciting Atlanta culinary scene.  Chef Hicham specializes in preparing all styles of Mediterranean cuisine, including, of course, Moroccan fare.  His expertise and skills are uniquely suited to share his enthusiasm for healthy, natural food prepared from locally sourced, sustainable ingredients.

 

Visit Hilton Head Health – Health Spa and Weight Loss Retreat 

Chef Hicham’s  Recipes on Recipe Redo:


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Chef Spotlight – Josh Tomson

Meet Chef Josh Tomson: Executive Josh Tomson at The Lodge at Woodloch

Josh Tomson A graduate of the French Culinary Institute in New York City and the New York Wine Tasting School, Executive Chef Josh Tomson brings in over 15 years of culinary expertise and preference for local, organic and sustainable products. He enjoys visiting farmers markets, and purchases local products whenever possible.

Throughout the years of his culinary career Chef Tomson has been incorporating a farm-to-table philosophy, and assisting the properties he worked for, to become more sustainable and green-friendly.  “I am thrilled to lead this talented team at The Lodge at Woodloch toward a path that is so engrained in my own beliefs.  The philosophy of letting nature nurture takes my passion toward local farm foods and pairs it with our amazing surroundings and the result speaks for itself,” shared Chef Tomson.

Visit The Lodge at Woodloch and follow them on Facebook and Twitter!

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Chef Josh Tomson’s Recipes on Recipe Redo:


Awaken Your Senses at The Lodge at Woodloch | Premier All-Inclusive Destination PA Spas

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The Perfect Weekend Getaway from New York City

The Lodge at Woodloch embraces a philosophy of personal awakening. As so many individuals get swept up in the whirlwind of life, our luxury Poconos resort gives you an opportunity to shift from your everyday routine and re-focus on yourself. You are able to reconnect to creative and stress-relieving outlets that will continue to benefit you long after you leave.

An escape to The Lodge will allow you to re-discover your passions or uncover new hobbies, and to leave feeling re-invigorated and re-energized. By offering choices for relaxation, fitness and wellness classes, outdoor adventures, creative discovery workshops, cooking demonstrations and wine tastings as well as opportunities for personal development through unique speakers and events, a pathway to awakening is beckoning.