Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Mango Lemon Balm Pops

This is the second post of my personal favorite DIY popsicles, you can of course use any fruit that you like. There is just something so appealing about lemon and mango being put together into a delicious treat. Thank you once again to Lake Austin Spa Resort.



  • 1 cup fresh squeezed orange or pineapple juice
  • Several pieces of fresh lemon verbena and lemon balm
  • 1 large ripe mango, peeled and diced or 2 cups frozen mango chunks
  1. Crush the herbs and stir into the juice and refrigerate overnight.
  2. Strain and discard the herbs and add the mango pieces in a blender container.
  3. Blend ingredients until smooth and pour into molds. Freeze overnight.
Substitute persimmon pulp, guava or banana for the mango for a different tropical flavor.

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Yogurt Berry Pops

So these next 2 posts are going to be my personal favorite DIY popsicles, you can of course use any fruit that you like but these 2 specific ones are my absolute favorite. Thanks to Lake Austin Spa Resort

  • 1 cup of fresh or frozen berries – strawberry, blueberry, raspberry or any combination
  • 1 cup low fat vanilla Greek style yogurt
  • 2 tablespoons honey or agave nectar
  • Fresh mint
  1. Process berries until smooth in a blender or food processor.
  2. Add remaining ingredients and process until well blended.
  3. Pour into molds and freeze overnight.
  4. Vary the flavors of yogurt and fruits.
  5. Try coconut Greek yogurt with fresh pineapple chunks, strawberry yogurt with fresh bananas.


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4 Ingredient Almond Butter Cookies

Another great recipe from Melissa King of My Whole Food Life. For the mothers out there who have had to tell to your little ones, “No cookies for breakfast!” now you get to break all the rules and have these cookies for breakfast! They are healthy and made with hearty whole grain oats to get you going in the morning or keep you going in the afternoon.

“This almond butter cookie recipe is so easy and can be made in under 20 minutes.  The best part?  They are healthy enough to eat for breakfast!  This recipe will also work with peanut butter or sunflower butter.”- Melissa King,  My Whole Food Life




  • 2 cups gluten free rolled oats
  • 2 ripe bananas smashed
  • 1 cup almond butter
  • 1/2 tsp sea salt
  • 2 T maple syrup (optional)


  1. Preheat oven to 350.
  2. In a bowl, mash the bananas.
  3. In a saucepan, on medium to low heat, mix the bananas and nut butter just enough to melt the nut butter a bit.
  4. Add that mixture to a bowl with the oats and salt and mix well.
  5. Spoon batter onto lined baking sheets
  6. Bake for about 10 minutes.

These cookies should last a couple weeks in the fridge and you can also freeze them for extended storage.

Check out more recipes from Melissa at and you can also pre-order her cookbook out Dec. 2014 on Amazon.
Also visit her on Facebook, at

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High Protein Breakfast Cookies

We love the creative use of quinoa in this recipe written by Melissa King of My Whole Food Life. She points out some great advantages about this main ingredient…

“Quinoa is naturally gluten free, so it’s a great alternative to oatmeal.  This slow cooker breakfast quinoa was much better than I ever expected!  Slow cooking the quinoa allowed the sugars in the dates and apples to come out.  I added no sugar at all to this slow cooker breakfast quinoa.”- Melissa King,  My Whole Food Life






  1. Preheat oven to 350.
  2. Mix all the dry ingredients, except the dates, in one bowl. 
  3. Mix all wet in another.
  4. Add wet to dry.
  5. Fold in dates.
  6. Spoon batter onto a lined baking sheet
  7. Bake for about 15 minutes.

For a gluten free option, use gluten free oat flour and add an extra egg.

Check out more recipes from Melissa at and you can also pre-order her cookbook out Dec. 2014 on Amazon.
Also visit her on Facebook, at

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Vegetarian Buckwheat Soba Noodle Salad

Highly nutritious buckwheat noodles are a traditional Asian favorite, and although whole wheat Western pasta makes a passable substitute, we would encourage you to make a culinary and cultural pilgrimage to your local Asian grocery market to seek out the genuine article.

The noodle aisle is a great place to start and you will undoubtedly find the buckwheat soba along with rice stick, udon and others.


  • 1/2 cup hoisin sauce
  • 2 teaspoons roasted sesame oil
  • 1/2 cup rice wine
  • 1/4 cup light soy sauce
  • 2 tablespoons brown sugar
  • 1/4 cup tomato puree
  • 4 cloves minced garlic
  • 2 tablespoons peeled, minced ginger
  • 1 teaspoon Asian chile paste
  • 1 package firm Chinese style tofu, drained on paper towels, cut into 3/8 inch slabs; or alternatively six 3 ounce boneless, skinless chicken breasts
  • 2 red bell peppers, roasted, peeled, seeded, sliced
  • 1 twelve­ounce package buckwheat soba noodles, cooked 1 bunch green onions, sliced thinly
  • 1 cup carrot, grated
  • 1 cup water chestnuts, julienned
  • 1/4 cup cilantro, chopped
  • 2 tablespoons toasted sesame seeds


  1. Combine the first 9 ingredients and use all but 1/4 cup to marinate tofu or chicken 4­12 hours, refrigerated. Toss the reserved marinade with remaining ingredients and chill.
  2. Remove the tofu or chicken from marinade. Pat dry with paper towels. Spray lightly with no stick pan spray and grill. Serve hot on a mound of the noodle salad.

Serves 6 


This recipe is compliments of Lake Austin Spa Resort

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Easy Homemade Hummus – Healthy and Gluten free


“Hummus as a whole contains plenty of Omega 3 fatty acids, which are great for improving intelligence and maintaining a healthy heart. On top of it all, this dish also has iron, vitamin B6, manganese, copper, folic acid, and amino acids. Tryptophan, phenylalanine, and tyrosine are the amino acids found in hummus that can promote good quality sleep and uplift one’s mood.” – 3FC, For more info on the health benefits of Hummus, visit



  • 16 ounces cooked chick peas (Garbanzo beans)
  • 2 tablespoons Tahini (Sesame seed paste)
  • ½ cup water
  • ¼ cup lemon juice
  • 2 cloves minced garlic
  • 2 tablespoons minced parsley
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt


  1. Puree all ingredients together in a food processor until smooth. Chill.
  2. Serve with wedges of pita bread and/or raw vegetable sticks.

Yields 3 cups
10 calories 0.4 grams fat per tablespoon


This recipe was contributed by Lake Austin Spa Resort

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Cheese Ravioli With Almond Pesto

Fortunately, the delicately flavored and versatile almond is available throughout the year to make a healthy and tasty addition to both sweet and savory dishes.

This recipe is compliments of Lake Austin Spa Resort By Terry Conlan


  • 1 cup fresh basil, packed
  • 4 cloves minced garlic
  • 2 tablespoons blanched almonds, toasted
  • 3 tablespoons grated parmesan cheese
  • 1 1⁄2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon juice
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄4 teaspoon salt
  • 2 medium tomatoes, peeled, seeded, chopped
  • 1 package reduced ­fat cheese ravioli


Combine the first 4 ingredients in a food processor. Add the oil, lemon juice, and salt and pepper and continue to blend. Set aside. Cut a small “X” into the bottom of each tomato. Blanch in boiling water for 30 seconds. Peel, seed and chop. Cook the ravioli according to package directions. Toss with pesto and tomatoes.