Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Five Onion Bisque

Thank you Canyon Ranch for this beautifully healthy soup, its equally delicious as it is surprisingly filling.

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Ingredients
  • 8 whole garlic cloves, peeled
  • 1 teaspoon butter
  • 1 medium sweet Vidalia or imperial onion, thinly sliced
  • 1/2 Maui onion, thinly sliced
  • 1/2 cup chopped well-rinsed leeks, white part only
  • 4 scallions, chopped
  • 1/4 cup non-alcoholic champagne
  • 4 cups chicken stock
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground
  • black pepper
  • 1/2 cup chopped chives
  • 1/2 cup fat-free sour cream
  • fresh basil leaves for garnish
  • 18 sourdough croutons for garnish
Directions
  1. Preheat the oven to 350°F.
  2. Lightly spray a baking sheet with non-stick cooking spray. Spread the garlic cloves on the sheet and bake until very soft, about 10 minutes. Set aside.
  3. Melt the butter in a 4-quart stockpot. Add the Vidalia and Maui onions and slowly cook them until caramelized, or a golden brown in color, about 30 to 40 minutes. Add the leeks and scallions and cook for an additional 10 to 15 minutes. Add the roasted garlic and champagne and cook until almost dry. Add the stock, salt, and pepper and simmer for 30 minutes.
  4. Remove from the heat. Add the chives and allow to cool slightly. Spoon the mixture into a blender and puree while adding the sour cream.
  5. Pour the puree back into the saucepan and reheat it to serving temperature. Garnish each serving with basil leaves and 3 sourdough croutons.
Notes
In place of toasted croutons, try making low carb parmesan crisps instead — they are tailor made for this bisque.


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CRANBERRY PEAR CRISP

This tasty little crisp dessert is not only one you don’t have to feel guilty about, but it is one that even your body will thank you for. Special thanks to Canyon Ranch for posting this recipe!

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Ingredients

3 cups pears, peeled, cored and diced
½ cup dried cranberries
2 Tbsp cane sugar
¼ tsp ground nutmeg
¼ tsp ground cinnamon

Topping
1 Tbsp unsalted butter, softened
¼ cup whole wheat flour
1 Tbsp brown sugar
1 Tbsp canola oil
½ tsp ground cinnamon
½ tsp ground nutmeg
1½ tsp honey
½ cup rolled oats

Instructions
  1. Preheat oven to 400F. Lightly coat 6 ceramic ramekins with canola oil spray.
  2. In a large bowl, mix together pears, cranberries, sugar, nutmeg and cinnamon until well combined.
  3. In a small bowl, mix together all ingredients for the topping.
  4. Fill each ramekin with ½ cup pear mixture then top with 2 tablespoons of topping. Bake for 8 to 10 minutes, or until topping is light golden brown. Serve warm.


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SESAME-CRUSTED SALMON & SESAME ORANGE SAUCE

Okay, so in this recipe there are 2 separate ones. *Inhales Deeply* I know, because one recipe should just be enough. However, we need that extra kick to make it extra saucy 🙂 Enjoy! Thank you Canyon Ranch!

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Flavorful. Easy. Bright.
This entree is equal parts healthy and zesty thanks to simple ingredients and a citrusy Asian sauce.

 

Sesame-Crusted Salmon

Ingredients

4 4-ounce salmon fillets
1 Tbsp sesame seeds
1 Tbsp black sesame seeds
1/4 tsp sea salt
1 Tbsp sesame oil

Instructions

  1. Preheat oven to 400 degrees.
  2. In a shallow bowl, combine sesame seeds and salt and sprinkle over salmon.
  3. In a large sauté pan, heat sesame oil over medium heat. When oil is hot, sauté salmon for 1 minute on each side, then place in oven for 5 to 10 minutes.

Sesame Orange Sauce

Ingredients

3 Tbsp sweet chili dipping sauce
3 Tbsp fresh orange juice
2 Tbsp Worcestershire sauce
2 Tbsp rice vinegar
2 Tbsp toasted sesame oil

Instructions

  1. Combine all ingredients
  2. Serve atop Sesame-Crusted Salmon


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APPLE CRANBERRY SALMON SALAD

Okay, okay I know what you’re thinking, this woman is crazy for suggesting I try apple, cranberries AND salmon in one dish. Together. Tossed in a salad. It is actually quite refreshing and the fruits in the salad give it that extra oomph. Thank you Canyon Ranch for posting this recipeapple-cranberry-salmon-salad-canyon-ranch

 

 

Ingredients

½ cup Mongolian BBQ Sauce
4 4-oz salmon fillets
¼ cup fresh lemon juice
2 Tbsp honey
¼ tsp sea salt
Pinch freshly ground black pepper
1 lb Gala apples
½ lb Granny Smith apples
½ cup chopped fresh cranberries
2 Tbsp chopped fresh tarragon

Instructions

  1. Combine barbecue sauce and fillets in a shallow glass baking dish. Cover with plastic wrap and place in the refrigerator for 30 minutes to 2 hours.
  2. Combine lemon juice, honey, salt and pepper in large bowl.
  3. Core and thinly slice apples using a sharp knife. Add to the lemon-honey mixture and toss together to coat. Add cranberries and tarragon and toss well.
  4. Preheat grill or broiler.
  5. Grill or broil fillets for 3 to 5 minutes on each side, or until opaque at the center. Do not overcook.
  6. Break apart fillets into bite-size pieces. Add to the apple-cranberry salad and toss well.


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TURKEY APPLE WRAP

I discovered this recipe looking for easy lunch recipes that are both healthy and delicious. Thank you Canyon Ranch!

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Ingredients

½ lb cooked chopped turkey breast

2 Tbsp chopped red onion

¼ cup chopped celery

¼ cup chopped apple

⅛ cup chopped dried cranberries

½ tsp garlic granules

3 Tbsp canola oil mayonnaise

1 Tbsp nonfat sour cream

½ tsp Dijon mustard

1 Tbsp white distilled vinegar

Pinch dried thyme

Pinch sea salt

Pinch freshly ground black pepper

1½ cups spinach

6 whole-wheat flour tortillas (or a GF option), about 9-in diameter

Instructions

  • In a large bowl, combine all ingredients except for spinach and tortillas and mix well.
  • Place turkey mixture in a food processor and pulse for 2 to 3 seconds at a time until mixture is finely diced.
  • Lay each tortilla on a flat surface and spread ¼ cup spinach on top. Place ¼ cup turkey mixture on top of spinach. Roll up tortilla burrito style.


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Chopped Vegetable & Bean Salad

This recipe is by Canyon Ranch and takes full advantage of this summers fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors. This is hearty enough for a vegetarian lunch or could be portioned smaller for a side dish.

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Chopped Vegetable & Bean Salad

Makes 4 Servings

Ingredients:

  • 1/4 cup red wine vinegar
  • 2 tbsps olive oil
  • 1/2 tsp salt
  • 3/4 tsp black pepper
  • 1 head romaine lettuce (chopped)
  • 1/2 cup cucumber (diced)
  • 1/2 cup red bell pepper (diced)
  • 1/4 cup yellow bell pepper (diced)
  • 1/4 cup carrots (diced)
  • 1/4 cup purple onion (diced)
  • 1/4 cup olives (diced black pitted)
  • 3/4 tsp fresh oregano (chopped)
  • 2 tsps fresh basil (chopped)
  • 3/4 cup diced tomatoes
  • 1 cup white beans (cooked, home-cooked or canned, rinsed and drained)
  • 1 cup garbanzo beans (cooked, home-cooked or canned, rinsed and drained)
  • 1/2 cup hearts of palm (chopped)

Directions:

  1. In a small bowl, mix vinegar, oil, salt, and pepper. Beat well.
  2. In a large bowl, combine remaining ingredients.
  3. Add salad dressing and toss lightly.
  4. Divide equally among 4 salad bowls.
Nutritional analysis per serving: 300 calories, 10 g fat (1 g saturated fat), 42 g carbohydrates, 14 g protein, 12 g fiber


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Scallops with Lemon Oil from Canyon Ranch Health Resort

Most people know that fish is good for you, but what about other seafood? As it turns out, scallops, in addition to their delectable taste, contain a variety of nutrients that can promote your cardiovascular health, plus provide protection against colon cancer. – Worlds Healthiest Foods

Ingredients:CanyonScallops

  • 1/4 cup olive oil
  • 1/4 cup grated lemon zest
  • 1 tsp honey
  • 1/2 tsp fresh lime juice
  • Half a ripe papaya, peeled and diced
  • 1 1/2 tbsp minced red bell pepper
  • 2 tsp chopped cilantro
  • 1 tsp chopped green onion
  • 1 tsp minced red onion
  • Pinch of salt
  • 1 lb sea scallops (about 12)

Directions:

In a small bowl, combine 3 tbsp oil and zest. Let sit 1 hour at room temperature. Strain mixture, using a fine sieve. In another small bowl, combine honey and lime juice. Add remaining ingredients for papaya relish and mix well. Heat 1 tbsp oil in a large saute pan. Sauté scallops over medium heat until cooked through, about 2 to 3 minutes on each side. For each serving, place 3 scallops on a plate and drizzle 1 tbsp lemon oil over scallops. Top with 2 tbsp papaya relish.

Nutritional analysis per serving: 245 calories, 14 g fat (1 g saturated fat), 9 g carbohydrates, 20 g protein, 2 g fiber