Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Zesty Black Bean and Veggie Wrap

I’m just going to keep this short and sweet. Try this ASAP!

“Whether you’re brown bagging it, or making a quick lunch to enjoy at home, this tasty Black Bean and Veggie Wrap wrap will delight you and your family. Once they take a bite, they won’t even notice it’s chock full of good-for-you fruit, veggies, beans and brown rice!” Courtesy of: Green Mountain at Fox Run, Vermont

  • 1/2 cup fresh pineapple, grapes, cantaloupe, mango, peach OR nectarine, chopped
  • 2 tablespoons chopped red pepper
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lemon juice
  • 1 medium clove garlic, minced
  • 1 teaspoon olive oil
  • 1/2 cup canned black or other favorite bean, rinsed and drained
  • 1/4 cup cooked brown rice
  • Salt and pepper to taste
  • 1 large or 2 small honey wheat wraps
  • 2 tablespoons shredded cheese (mozzarella, cheddar or the like)
  • 1 large leaf romaine lettuce, chopped or torn
  1. Mix fruit, red pepper, cilantro, lemon juice, garlic, olive oil, beans and rice in small bowl.
  2. Season with salt and pepper.
  3. Spread mix over 1 large or 2 small wraps; top with shredded cheese and lettuce.
  4. Roll. If using large wrap, cut in half.


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Cucumber Papaya Salad with Poppy Seed Dressing

This is a refreshing salad, it’s easy to make and the best part is you can let it sit and marinate, so it will taste even better!




“This recipe for Cucumber Papaya Salad with Poppy Seed Dressing is a guest favorite at the New Life Hiking Spa, a nationally recognized affordable destination spa located in the beautiful Green Mountains of Vermont.  Chop the ingredients, dress quickly and let marinate for 30 minutes while you take a brisk walk, and come back to a delicious lunch.”

  • 2 cucumbers, peeled or un-peeled, de-seeded
  • 1/2 cup diced dried papaya
  • 1/4 cup non-fat plain yogurt
  • Juice of one lemon
  • 1 tablespoon poppy seeds
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 1 clove chopped fresh garlic
  • Coarse ground pepper to taste
  1. Place all ingredients in a bowl, mix, let sit for 1/2 hour and enjoy!

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Asian Grilled Salmon

Here’s a great way to kick off grilling season. This Asian ­inspired recipe comes from award ­winning Green Mountain guest chef Trish Morrissey, who regularly delights diners with her healthy and great ­tasting creations. Serve with soba noodle salad and a green vegetable such as snow peas to round out this stylish meal. – Recipe compliments of Green Mountain at Fox Run

(Makes 4 servings)


  • 1 tablespoon tahini (sesame paste) 1/4 cup orange juice
  • 1 teaspoon honey
  • 1 tablespoon lime juice
  • 1/4 teaspoon powdered ginger or minced ginger root 1 pound salmon filet
  • Oil for brushing fish


  1. Combine tahini, orange juice, honey, lime juice and ginger in a small sauce pan. Heat over low heat for a few minutes, stirring often until mixture is well blended. Set aside.
  2. Meanwhile, cut salmon into 4 serving pieces. Brush lightly with oil. Place salmon on heated grill. Cover and grill fish 5 to 6 inches from medium coals about 4 minutes. Turn fish; brush with glaze; cover and grill about 4 minutes longer or until fish is opaque and flakes easily with fork.

Click here for the Soba Noodle Salad that go great with this.


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Sautéed Bay Scallops with Lemon and Thyme

If you are looking for fast and easy, try this scallop recipe! You can make sautéed scallops in less than 10 minutes: just sauté them and sprinkle with a little lemon juice and fresh thyme and serve. For a bit more flavor and glamour — but still quite easy — serve the version below. – Recipe compliments of Green Mountain at Fox Run

(Makes 4 servings)

images (4) Ingredients:

  • 1 pound fresh bay scallops
  • Salt
  • Pepper
  • 2 tablespoons butter (divided into two pieces)
  • 1 teaspoon olive oil
  • 2 tablespoons minced shallot
  • 1/4 cup white wine
  • 2 tablespoons lemon juice
  • 1 teaspoon chopped thyme


  1. Rinse scallops and pat dry. Sprinkle with salt and pepper.
  2. Add oil and 1 tablespoon butter to a large skillet; heat over medium high heat about 1 minute. Add scallops to pan, a few at a time, cooking 1-2 minute per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated platter and cover with foil.
  3. Return skillet to burner and add shallots and cook for about 2 minutes. Add wine, lemon juice and thyme to pan and cook another 2-3 minutes. Remove from heat and stir in remaining tablespoon of butter. Return scallops to the pan and toss with the sauce. Serve immediately.

Note: You can sauté scallops in olive oil or other oil only; adding some butter, however, gives them a nice golden brown color. Serve with your favorite steamed vegetables on the side for a light and healthy dinner.

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Fresh Tomato, Prosciutto and Arugula Pizza from Green Mountain at Fox Run

Everyone loves pizza, and there are as many kinds as the imagination can conjure up. Here is a Green Mountain favorite and an Italian classic, Tomato, Prosciutto and Arugula. Making the crust from scratch generally means the best tasting, crispiest crust, but it is also more work. If you are fortunate to have a bakery nearby that sells frozen pizza dough, try that, or use a ready-­to-­bake pizza crust from the supermarket.

This recipe is courtesy of Green Mountain at Fox Run



  • 2 9 ­inch pizzas
  • 1/2 recipe Pizza Crust* (Recipes for Living, page 14) or 2 9 ­inch prepared crusts
  • 2 tablespoons olive oil, divided
  • 2­3 medium ripe tomatoes, thinly sliced
  • 6­8 thin slices Prosciutto (about 2 ounces)
  • 1 cup part­skim shredded mozzarella cheese (2 ounces)
  • 1 cup stemmed arugula leaves


  1. Heat oven to 450 degrees. (If using a pizza stone, place it on the bottom rack of the oven and preheat for 30 minutes.)
  2. Prepare dough rounds as directed.
  3. Lightly brush rounds with olive oil.
  4. Arrange tomato slices on dough leaving about ½ inch border and brush with olive oil.
  5. Bake until crust edges are slightly brown (about 6 minutes).
  6. Lay Prosciutto slices over the tomatoes and sprinkle with mozzarella cheese (1/2 cup per pizza round).
  7. Continue to bake until cheese melts (about 3 minutes).
  8. Remove pizza from oven; Toss arugula with 1 tablespoon olive oil and top each pizza with ½ cup arugula.
  9. Serve.

To purchase a copy of Recipes for Living, visit our store at ­ you’ll also find more great healthy recipes there too.

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New Life Hiking Spa Recipe: Seafood Kabobs

It’s officially grilling season and what better way to mix it up than with kabobs? Here’s a simple and healthy recipe for seafood kabobs from Killington, Vermont’s New Life Hiking Spa, which is renowned for being an affordable destination spa with some of the country’s best hiking and fitness programming. Mix it up with your choice of veggies, like zucchini and mushrooms pictured here, and feel free to throw on some fruit too!

(Makes 6)
Seafoodkabobs1 lb. fresh swordfish or salmon, cut into 1½-inch cubes
½ lb. scallops or shrimp
2 green peppers, cut into large chunks
6 large mushrooms
6 cherry tomatoes
1 small eggplant, cut into large chunks
2 Vidalia onions, cut into large chunks
Olive oil
Lemon juice
6 wooden kabob skewers

On skewers, arrange seafood and vegetables in any combination. Spray a little olive oil over each kabob, and sprinkle with lemon juice. Grill slowly about 15 minutes, turning every 3-4 minutes. Baking kabobs is also possible on a cookie sheet at 325˚ for 25-30 minutes.