Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Slow Cooker Butternut Squash Soup

I’m a big fan of easy recipes. My slow cooker is my favorite kitchen tool for easy prep and yummy dishes that take little effort. Toss the ingredients in for this Butternut Squash Soup before you head out the door in the morning and when you return for dinner, it’ll be ready to be spooned in to a bowl. Yum! Dinner can’t get much easier than that. Happy cooking and enjoy!

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Ingredients

  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned coconut milk
  • optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)

For detailed preparation instructions, you can find the original recipe on Gimme Some Oven. Love what you taste? Follow Gimme Some Oven on social media: Facebook, Pinterest and Instagram.


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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Soft and Chewy Pumpkin Protein Balls

Happy October! In need of a pick-me-up? Get your pumpkin fix and more energy! Follow this recipe for 5-Ingredient Soft and Chewy Pumpkin Protein Balls that will knock your socks off. You’ll love the easy prep too – just mix all of your ingredients together, shape them in to balls on a cookie sheet and chill. Happy cooking and enjoy!

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Ingredients

  • 1/2 cup quick oats
  • 1 scoop (30g) vanilla protein powder
  • 2 tbsp smooth almond butter
  • 2 tbsp canned pumpkin puree
  • 1 tbsp pumpkin pie spice

For detailed preparation instructions, you can find the original recipe on Carrots N’ Cake. Love what you taste? Follow Carrots N’ Cake on social media: Facebook, Twitter and Instagram.


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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Fall Harvest Quinoa Salad

Meet your new favorite fall salad. With hearty greens and quinoa as a base, this salad wows tastebuds with a yummy Turmeric Tahini dressing. Pack it to go or enjoy it with a fall soup of your choice! Either way, you are in for a treat with this recipe! Happy cooking and enjoy!

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Ingredients

  • 1 cup uncooked quinoa
  • 1 delicata or acorn squash, halved, seeded + cut into half circles
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon McCormick Ground Cinnamon
  • pinch of McCormick Ground Cayenne Red Pepper, to taste
  • kosher salt + pepper
  • 1 1/2 cups baby kale
  • 1 apple, cored + thinly sliced
  • arils from 1 pomegranate
  • 1/4 cup toasted pumpkin seeds or roasted pistachios
  • 8 ounces halloumi cheese, sliced (omit if vegan)
  • 1 avocado, sliced
  • Turmeric Tahini Dressing
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon
  • kosher salt + pepper

The original recipe was published on Half Baked Harvest. Visit Half Baked Harvest for directions and other delicious harvest ready recipes. Can’t get enough of fall? Follow Half Baked Harvest on Facebook, Twitter and 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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Creamy Thai Carrot Sweet Potato Soup

Happy first week of Fall! Nothing will put you in the mood for all things fall more than a creamy soup – try this heart-warming Creamy Thai Carrot Sweet Potato Soup. This Thai style recipe uses fresh, seasonal ingredients that you can find at your local farmer’s market. Happy Harvest! Enjoy!

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Creamy Thai Carrot Sweet Potato Soup

Ingredients

  • 1 tablespoon (15 mL) virgin coconut oil
  • 2 cups (500 mL) diced sweet onion
  • 2 cloves garlic, minced
  • 1 tablespoon (15 mL) minced fresh ginger
  • 2 tablespoons (30 mL) red curry paste
  • 4 cups (1 L) low-sodium vegetable broth, plus more if needed
  • 1/4 cup (60 mL) raw almond butter
  • 3 cups (750 mL) diced peeled carrots (1/2-inch/1 cm dice)
  • 3 cups (750 mL) diced peeled sweet potatoes (1/2-inch/1 cm dice)
  • 1/2 teaspoon (2 mL) fine sea salt, plus more to taste
  • 1/4 teaspoon (1 mL) cayenne pepper (optional)
  • Freshly ground black pepper
  • minced fresh cilantro, for serving
  • lime juice, for serving

Roasted Tamari Almonds:

  • 1/2 cup (125 mL) raw almonds, finely chopped
  • 1 tablespoon plus 1 teaspoon (20 mL) low-sodium tamari or coconut aminos

The original recipe was published on Half Baked Harvest. Visit Half Baked Harvest for directions and other delicious harvest ready recipes. Can’t get enough of fall? Follow Half Baked Harvest on Facebook, Twitter and Pinterest.


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Crispy Kale Roasted Autumn Salad with Brie Grilled Cheese Croutons

Need a break from your go-to salad selection? Switch things up a bit with this Crispy Kale Roasted Autumn Salad with Brie Grilled Cheese Croutons. It’s harvest season ready! Pack this salad for a mid-day antioxidant boost to carry you through the rest of your busy day. As far as ingredients are concerned, this recipe calls for quirky croutons in the form of grilled cheese cubes! Yum! Enjoy and Happy Fall!Crispy-Kale-Roasted-Autumn-Salad-with-Brie-Grilled-Cheese-Croutons-5

Crispy Kale Roasted Autumn Salad with Brie Grilled Cheese Croutons

Ingredients

  • 1 small butternut squash, peeled and seeded (reserve those seeds!) and cut into cubes (about 4 cups total)
  • 2 honeycrisp apples, chopped
  • 1/2 cup pecans
  • 2 teaspoons chili powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon peper
  • 1 large bunch kale, torn away from stem and roughly chopped
  • 4 tablespoon olive oil, divided
  • 2 tablespoon parmesan cheese, grated

Brie Croutons:

  • 2 sliced whole grain bread
  • 4 slices brie cheese
  • 1 tablespoon butter

Apple Cider Dressing:

  • 2 cups apple cider
  • 1/4 cup honey
  • 1 tablespoon apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon cayenne (optional)
  • salt + pepper

The original recipe was published on Half Baked Harvest. Visit Half Baked Harvest for directions and other delicious harvest ready recipes. Can’t get enough of fall? Follow Half Baked Harvest on Facebook, Twitter and Pinterest.


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Cucumber & Orchard Pear Tzatziki

Take this tasty recipe home with you as a Mediterranean appetizer to suit your next meal! What’s worth celebrating is the fresh list of ingredients that signal a guilt-free snack you won’t be able to get enough of. Even better, whipping up this Tzatziki up in the kitchen will be a breeze. After all required ingredients are chopped or minced, simply combine them and stir it all together. Be sure to adjust the seasoning to your taste. Drizzle this sauce on your next gyro or serve with naan on the side! Enjoy and Happy Cooking!

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Cucumber & Orchard Pear Tzatziki

  • 1 cup Greek yogurt (full fat or 2%)
  • 1 tablespoon olive oil
  • 1/2 tsp salt
  • 1 tsp rice wine vinegar
  • 2 cloves garlic, minced or passed through garlic press
  • 2 tsp cilantro, chopped finely
  • 2 tsp curry powder
  • 1 large Poona Kheera (if you can’t find, try subbing a Persian cucumber and 1 quarter of an Asian pear), grated, strained in colander Squeeze cucumber to insure excess liquid is removed.

Stir all ingredients together. Taste to adjust seasoning and salt. Drizzle with extra olive oil and serve with naan.


Check out Executive Chef Josh Tomson’s Chef Spotlight Page on Recipe Redo and be sure to follow The Lodge at Woodloch on Facebook and Twitter!

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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.


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Apple Cranberry Walnut Salad

I don’t know about you, but leaves crunching under my feet has me longing for the first taste of my favorite Autumn recipes. So, I’ll share this one to start the season right! With orchard apple picking and pumpkin season in clear view, try this Apple Cranberry Walnut Salad. I love a crunchy salad paired with sweet undertones, all of which can be found in this recipe! Want an extra fall kick? Top off your salad with this Apple Cider Vinaigrette from The Lodge at Woodloch’s Executive Chef Josh Tomson. Enjoy and Happy Fall!

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Apple Cranberry Walnut Salad

Serves 4-6 

Ingredients

  • 6 cups salad
  • 1 red apple
  • 1 green apple
  • 1 cup walnuts, roughly chopped
  • ⅓ cup crumbled feta cheese
  • ⅓ cup dried cranberries dressing
  • 1 cup apple juice
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • scant ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup oil

For detailed directions visit the original recipe on Creme de la Crumb. Want even more? Keep up with the latest by following their Facebook, Pinterest and Instagram. Happy Cooking!