Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Raspberry Banana Chia Seed Protein Blast

On the go? Don’t have enough time to cook or make anything? Well this is the perfect alternative for you. It is flavorful and will keep you full until you do have time in your busy schedule to eat something.

“If you have an activity filled day ahead and you need a good start, or the heat gets you beat and you need an afternoon pick-me-up after a work-out, try this protein filled Raspberry Banana Chia Seed Protein Blast which guests of Red Mountain Resort in Utah enjoy.  Bright, thick, creamy and sharp!”

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Ingredients
  • 2 cups plain yogurt
  • 4 teaspoons Chia seeds
  • 2 cups frozen raspberries
  • 1/4 cup whey protein powder
  • 2 bananas, peeled
Directions
  1. Scoop yogurt into the blender first for easier pureeing.
  2. Add in remaining ingredients and blend until smooth; scrape sides of the blender to make sure all powder is incorporated into the recipe.
  3. Pour into a glass and enjoy.


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Grilled Vegetables and Marinade

Here is a good side dish that you can just throw on the grill, goes great with grilled chicken! Thanks to Red Mountain Resort for this recipe.

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Directions

  1. Cut the zucchini, yellow squash, and roma tomatoes.
  2. Add to the marinade, mixing to coat thoroughly.
  3. Roast the garlic and shallots, cool, then chop coarsely.
  4. Grill the squash and tomatoes on a broiler, cool on a sheet pan, then cut on a bias.
  5. Combine with the garlic and shallots.

Marinade directions

  1. ‍Combine all ingredients


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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!

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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.


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Pumpkin Cheesecake

This easy to make dessert is a crowd favorite, thanks Red Mountain Resort for coming up with this masterpiece. Who doesn’t love a little pumpkin in their life? Especially when the fall comes!

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Crust ingredients

  • 1¼ cups graham cracker crumbs
  • ¼ cup water

Cheesecake ingredients

  • 18 oz low-fat cream cheese
  • 1¼ cups fructose
  • ⅓ cup skim milk
  • 4 tablespoons cinnamon
  • 2 tablespoons nutmeg
  • 2½ teaspoons clove
  • 6 sheets gelatin
  • 4 cups canned pumpkin

Crust directions

  1. Combine water and cracker crumbs.
  2. Spray cake pan with your preferred cooking spray.
  3. Press into 10-inch spring form cake pan and set aside.

Cheesecake directions

  1. Cream together cream cheese and sugar.
  2. Fold in the pumpkin.
  3. Soften the gelatin in warm skim milk.
  4. Quickly fold gelatin into the cheese/pumpkin mixture.
  5. Pour into prepared pan and refrigerate overnight.
  6. Slice into 16 pieces and serve.


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Grilled Ahi Tuna with Caramelized Pineapple Salsa

Need a vacation? Well it is not exactly a trip to the beach, but thanks to Red Mountain Resort you can have a little tropical in your own home. Hope you enjoy it as much as I did!

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Ingredients for the tuna

  • ‍4 -four oz. pieces of Ahi tuna
  • Cajun spice (see recipe)
  • 1 cup pineapple, diced small
  • 1/4 cup pineapple juice
  • 2 Tbsp. red bell pepper, diced small
  • 1 Tbsp. red onion, diced small
  • 1 Tbsp. fresh basil, minced
  • 2 medium roma tomatoes, seeded & diced

Cajun seasoning ingredients

  • ‍1 Tbsp. white pepper
  • 1 Tbsp. black pepper
  • 1 Tbsp. cayenne pepper
  • 1 Tbsp. granulated garlic
  • 1 Tbsp. oregano
  • 2 Tbsp. paprika
  • 1 Tbsp. salt

Directions

  1. ‍Pre-heat a heavy gauge (thick bottomed) sauté pan for about 1-2 minutes.
  2. Pre-heat a grill. (A cast iron skillet can be substituted if you don’t have a grill.)
  3. Add diced pineapple to the sauté pan. It should shriek a little when it hits the pan.
  4. Let the pineapple caramelize on one side before stirring (about 30-45 seconds).
  5. Continue sautéing until the pineapple is charred on the outside.
  6. Add the pineapple juice to deglaze the bottom of the pan, and reduce.
  7. In a small mixing bowl, combine the pineapple, diced red bell peppers, diced red onion, basil and tomatoes. Reserve for service.
  8. Lightly coat the Ahi tuna with Cajun spice. Place on a hot grill (or in a cast iron skillet) and cook until aroma from the Cajun spice is released – about 60 seconds per side, depending on heat. The suggested serving temperature for Ahi is rare to medium rare.
  9. Remove the Ahi from the grill, plate up with your favorite rice dish, and top with pineapple salsa.


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Vegan Orange Sponge Cake

Although you may feel deprived of certain treats when following a vegan diet,  when you taste this delicious sponge cake you’ll feel like you’re breaking all the rules!

Servings: 19orangecake02

Serving Size: 2 oz

Ingredients:

  • All­Purpose Flour 3 1⁄4 C
  • Baking Powder 4 T
  • Sugar 1 1⁄2 C
  • Water 1 C
  • Orange Juice 1 C
  • Vanilla extract 2 T
  • Fruit Butter 4 T
  • Canola Oil 1/2 C

Directions:

  1. Mix the dry ingredients: flour, baking powder.
  2. Mix the wet ingredients:water, orange juice, vanilla, fruit butter, canola oil and sugar. Stir in the dry ingredients into the wet ingredients.
  3. After mixing, pour the batter into a baking pan or mold.
  4. Bake at 350oF for 15 minutes or until a toothpick comes out clean.

 

Recipe Nutrient Analysis:

Single Serving: Calories: 155
Fat: 2g
Saturated Fat: trace
Cholesterol: 0 Carbohydrate: 34g Protein: 2g
Sodium: 95mg
Total Dietary Fiber: trace CPF Ratio: 86­5­9

 

This recipe is compliments of Executive Chef Jeff Crosland of Red Mountain Spa

Image from Baking On Cloud 9

 


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Fresh Tomato, Jicama and Cilantro Salsa

Fresh, light, flavorful and delicious. This appetizer will impress your taste buds bite after yummy bite.

Ingredients:6a00d834555c4569e20120a867eb85970b

  • 1 1/4 lbs Tomatoes, chopped
  • 1/2 lb Jicama, peeled, diced
  • 5 fl oz Red onion, chopped
  • 5 fl oz Green Onion, chopped
  • 5 fl oz Cilantro, chopped
  • 1 1/4 T Jalepeno Pepper, minced 2 1/2 T Lemon Juice
  • 1 t Salt
  • 1/2 t Chili Powder

Directions:

  1. Mix all ingredients
  2. Refrigerate excess

Yield: 4 3/4 C
Serving size: 2 T
Number of Servings: 38
Recipe Nutrient Analysis: Single ServingCalories: 7
Fat: trace
Saturated Fat: trace Cholesterol: 0mg Carbohydrate: 2g Protein: trace Sodium: 75mg
Total Dietary Fiber: 1g CPF Ratio: 74­13­13

Recipe contributed by Executive Chef Jeff Crosland of Red Mountain Spa