Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Chocolate Banana Bread

I don’t know about you, but there are two wonderful things in this world: Chocolate and homemade banana bread, so why not have both? Here is a recipe by Rancho La Puerta.



This bread is chocolate heaven, really—a rich, dark, dense loaf, made with ripe bananas and pureed prunes, that tastes far more sinful than it really is. Serve warm, sliced thin, with fresh fruit, or freeze for up to one month. 

Makes 1 loaf.


2 cups water

12 ounces pitted prunes

2 medium ripe bananas

2 large eggs

1 cup unbleached all-purpose or whole-wheat flour

½ cup cocoa powder

1 tablespoon ground cinnamon

2 teaspoons baking powder

1 ½ teaspoons baking soda

1 cup chopped walnuts

½ cup banana chips, broken into small pieces

1 cup semisweet chocolate chips


Preheat the oven to 350° degrees F. Lightly butter an 8-cup loaf pan, and line the bottom with a piece of parchment paper.

In a small saucepan, combine the water and prunes and bring to a simmer. Simmer slowly until the prunes are very soft, about 30 minutes. Drain any excess liquid.

Puree the prunes, bananas, and eggs in a blender until smooth.

Sift together the flour, cocoa, cinnamon, baking powder, and baking soda into a large bowl. Stir in the banana mixture and combine thoroughly. Gently stir in the walnuts, banana chips, and chocolate chips. Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean (or with only a bit of melted chocolate chip on it). Turn the loaf out onto a rack to cool, and remove the parchment from the bottom. Cut into thin slices to serve.

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Welcome Spring! It’s time to refresh your Diet!

Transform your diet with our wellness minded recipes!

Click the FOLLOW tab in the lower right hand corner to receive recipe inspiration from some of the nation’s best.


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.


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


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Vegan Muesli – Yummy and Fast Breakfast for Busy Kids


On a recent trip to Canyon Ranch, I had their incredible Alpine Muesli and was very impressed with the nutrition and great taste. I also loved the fact that it was served chilled as I knew this would be a great option for busy parents who want their kids to eat healthy before school, but are a bit time pinched. Any version of this recipe would be so much better than sugary cereal or toaster treats.

Because I try to always watch the ingredients that might cause some issue with digestion and food sensitivities, I adapted their recipe and created one of my own.

My main substitutes were;
• Replaced the dairy yogurt and milk with coconut products to make it vegan and lactose free
• Used oat groats and chia seeds instead of instant oatmeal to increase the fiber content and offer raw, enzyme rich ingredients
• Swapped dates for the honey to decrease the sugar amount and add a dose of iron


2/3 C Oat groats
¾ Cup Plain Coconut Milk Yogurt
1/8 C Chia seeds
1 t Vanilla
3 Small apples – peeled and grated
1 Small orange – juiced
¼ C Sliced almonds
3 Pitted and diced dates
¼ C Unsweetened coconut flakes


Rinse oat groats and soak in water overnight – double the water to amount of groats
After 12 hours, drain and rinse the soaked groats and allow to strain. In a bowl add the yogurt, chia seeds and vanilla. Place the oat groats in the yogurt mixture, stir and set aside. Peel the apples and grate into a bowl. Juice the orange over the grated apple and stir. Add in the almonds, dates and coconut flakes to the grated apple and mix well. Blend in the yogurt mixture and blend. Let sit for 15 minutes and then enjoy at room temperature or chill. This recipe can be stored for a couple days in the refrigerator so double the batch if needed.

You can also use plain instant oatmeal to eliminate the soaking process

Makes 4 servings at about 300 calories per serving

Recipe Created by Debra K

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Cherry Vanilla Energizer

I like to drink green smoothies almost every day and highly encourage everyone to give them a try. To keep it simple and tasty here is a recipe to get you started. Watch the video below to see how easy it is!

You need a high quality blender to make this Energizer. Make and drink half of this recipe 45 minutes prior to your run or within 30 minutes upon your return. Refrigerate any leftover Energizer in an airtight container and drink within 8 hours.

Serves: 1


Place in blender in the following order:

  • 1-1 1⁄2 C water (You can also use 1⁄2 water and 1⁄2 non-dairy milk for a creamier version)
  • 1⁄2 frozen banana
  • 1⁄2 scoop vegan Vanilla protein powder
  • 2 tsp. whole flax seed
  • 1 small zucchini or cucumber, peeled if not organic
  • 1 large handful mild lettuce or spinach, fresh

Cherry Flavor: I have recently started using Genesis Pure Cherry E2 workout powder. It offers a natural sweet boost to my juices and smoothies and more importantly…MORE Energy. This is so much better than bottled fuel drinks that have a lot of sugar, artificial colors and sweeteners.

You can order it HERE
  • Add 1⁄2 scoop of Cherry E2 – or you can throw in a few frozen cherries.


Blend until smooth. Add liquid until you reach the desired consistency and enjoy. Happy Running!!

For more videos follow Debra on Youtube
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Chilled Bean and Artichoke Salad

Since I’ve been on and off the “lose weight” wagon most of my life, I’ve learned a few things that help get me going when I jump back on.  One thing that really gets me off on a good start is to always have healthy and filling snacks prepared and waiting in the fridge.  That way when a craving hits, I can immediately access something that tastes good and keeps me on track.  I keep a variety of bean, green and slaw salads ready to go.  They also make great side dishes for family meals.
This is a hearty and filling recipe that should make everyone happy.  It will last for days in the fridge and the longer it sits, the better it tastes.

Salad Ingredients:photo (13)

  • 1 can cannellini beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 1 jar marinated artichoke hearts, drained and halved
  • 1/2 container plum tomatoes, cut in half
  • 4 scallions, chopped
  • 1/2 C chopped cilantro
  • 1/4 C chopped basil

Vinaigrette Ingredients:

  • 1/3 C cider vinegar
  • 3 Tb olive oil
  • 2 tsp agave syrup
  • 1/2 tsp dry mustard
  • 2 cloves garlic
  • Salt and pepper to taste


Combine all bean salad ingredients into a large bowl.  Place all vinaigrette dressing items into a deep container and using a hand blender, blend until smooth.  Pour the dressing on top of the bean mix and coat well.  Store in the refrigerator.  The longer it marinates the better it tastes.
Makes 6 servings
Approximately 180 calories per serving

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Wilted Kale Avocado Salad

photo (27)This mostly raw salad is healthy, flavorful and great for those with food sensitivities.


  • 1 bunch fresh kale
  • 6-8 mini sweet peppers- tops and seeds removed, sliced into rings
  • 1 small red onion- Cut in half and thinly slice the onion 


  • 2Tb toasted sesame oil
  • 2 cloves garlic
  • 2Tb tamari low sodium (or soy sauce)
  • 2Tb rice vinegar
  • 1/2 chopped avocado
  • 1tsp Sriracha sauce
  1. Strip kale leaves from stems and chop or tear into bite-sized pieces.  Add kale and prepped vegetables to a large bowl.
  2. Place all dressing items into a deep container and using a hand blender, blend until smooth.  Pour the dressing on top of the vegetables.  Begin to knead the dressing into the kale until the kale has softened and all vegetables are coated.
  3. Let sit at room temperature for 30 minutes and serve.
  4. Top with pumpkin seeds or almonds if desired.  You can store for a couple of days in the refrigerator.
Makes 4 servings
Approximately 150 calories per serving