Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Chocolate Avocado Smoothie

Looking for something sweet AND healthy, but don’t have to deal with all the sugar or even have the time to make something? This smoothie is going to be the perfect breakfast alternative! Thank you to Betsy Carter – Concrete & Iron Fitness

 

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Ingredients
  • 1-1/2 cups dairy free milk (almond, coconut or hemp)
  • 1 avocado (peeled and pitted)
  • 1 cup spinach
  • 1 tablespoon raw cocoa
  • 1 scoop vanilla protein powder
Directions
  1. Blend all ingredients in a Vitamix or powerful blender.
  2. If needed, add water to adjust thickness.
 
Notes
Betsy’s Tip: If this smoothie makes you feel cold, add 1/4 teaspoon of warming spice such as cinnamon, nutmeg, or clove. Or, have a hot cup of dandelion or chamomile tea with raw honey to warm your digestion.


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Chocolate Brownie Oatmeal Recipe

Okay, so with this post my inner child is screaming with glee! Don’t you remember when your parents would tell you “no sweets for breakfast!” Well lets just say I am your fairy godmother granting you this wonderful wish. I just have 3 words for you. Chocolate. Brownie. Oatmeal. You’re welcome and try not to drool too much. Thanks to  Pritikin Longevity Center.

 

chocolate-brownie-oatmeal-spaindex

 

Ingredients
  • 1/2 cup rolled oats cooked with 1.5 cups of water
  • 1 tsp cocoa powder (raw, unsweetened)
  • 1/4 teaspoon cinnamon
  • 1/2 cup milk (non-fat)
  • 1 tablespoon walnuts (optional)
  • 1 cup blueberries (optional)
  • 2 tablespoons Splenda
Directions
  1. Cook the oats with 1.5 cups of water until the oats are fluffy and all the water has disappeared (I do this by cooking it for 2 minutes in the microwave, stirring, and cooking it for 2 more minutes.)
  2. Add the cocoa powder and cinnamon to the cooked oats while they are still hot.
  3. Stir until everything is fully combined, and your oats have a deep chocolatey color.
  4. Add the walnuts, and the milk (you can add as much milk as you like – I use about 1/2 a cup to give the oats a nice creamy consistency)
  5. Add the splenda and stir to combine until the oats have the consistency you like. If you’re using blueberries, add them in now.
  6. Enjoy the chocolatey brownie goodness of the oatmeal.
Notes
The raw cocoa powder is actually one of the healthiest parts of this dish. While normally, adding chocolate would make the dish unhealthy, adding raw unsweetened cocoa powder is completely different. It comes straight from the cacao bean, so it contains tons of antioxidants, polyphenols, a bit of fiber and some protein too! So you really can’t go wrong with this superfood ingredient. And it tastes just like chocolate when sweetened slightly, so it’s absolutely perfect!


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Chocolate Banana Bread

I don’t know about you, but there are two wonderful things in this world: Chocolate and homemade banana bread, so why not have both? Here is a recipe by Rancho La Puerta.

choco-banana-bread

 

This bread is chocolate heaven, really—a rich, dark, dense loaf, made with ripe bananas and pureed prunes, that tastes far more sinful than it really is. Serve warm, sliced thin, with fresh fruit, or freeze for up to one month. 

Makes 1 loaf.

Ingredients

2 cups water

12 ounces pitted prunes

2 medium ripe bananas

2 large eggs

1 cup unbleached all-purpose or whole-wheat flour

½ cup cocoa powder

1 tablespoon ground cinnamon

2 teaspoons baking powder

1 ½ teaspoons baking soda

1 cup chopped walnuts

½ cup banana chips, broken into small pieces

1 cup semisweet chocolate chips

Preparation

Preheat the oven to 350° degrees F. Lightly butter an 8-cup loaf pan, and line the bottom with a piece of parchment paper.

In a small saucepan, combine the water and prunes and bring to a simmer. Simmer slowly until the prunes are very soft, about 30 minutes. Drain any excess liquid.

Puree the prunes, bananas, and eggs in a blender until smooth.

Sift together the flour, cocoa, cinnamon, baking powder, and baking soda into a large bowl. Stir in the banana mixture and combine thoroughly. Gently stir in the walnuts, banana chips, and chocolate chips. Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean (or with only a bit of melted chocolate chip on it). Turn the loaf out onto a rack to cool, and remove the parchment from the bottom. Cut into thin slices to serve.


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Chocolate Spa Bark from The Oaks at Ojai

Chocoholics rejoice! At only 70 calories, this special treat is absolutely irresistible and completely chocolatey without the guilt. With only a few ingredients, this recipe is healthy and easy to prep. Thanks is due to Chef Christine for sharing her recipe! If you are completely obsessed with this recipe as I know you will be, head over to The Oaks Spa and sample the original from Christine Denney.

Spa Bark_OaksSpa (3)

Chocolate Spa Bark

Ingredients

  • 4 oz. of your favorite dark chocolate—approximately one cup, chopped  (60%-72% cocoa level recommended for ultimate health benefits)
  • 2 oz. raw nuts and dried fruit
  • (use what you like, combine and experiment—walnuts, cashews ,pecans, dried cranberries or raisins, Pistachios, pumpkin seeds, sliced almonds)

Directions

  • After chopping the chocolate, put it in a small glass bowl and carefully melt it in the microwave, 30 seconds at a time, whisking until completely melted.
  • On a piece of parchment or wax paper, arrange the nuts and fruit in a rectangle or square, in one layer, but close together.
  • Drizzle melted chocolate over fruit and nuts, and use a spatula to create an even covering, pushing the sides in to cover.
  • You can sprinkle the top with slivered almonds, pumpkin seeds, minced candied ginger, raw coconut—the possibilities are endless!
  • Refrigerate one half hour.
  • Cut into 12 equal pieces (three x four) and enjoy—one piece at a time for a special 70 calorie treat!
  • Each piece will be ½ ounce featuring protein and antioxidants, deliciousness  and flavonals.

This makes a particularly wonderful treat for the holidays—you can personalize the creation for each person on your gift list with the tastes they like best!  Purchase some candy papers and small boxes, wrap with a colorful bow and you have a beautiful, healthful gift that you made yourself!


logo-red-OaksSpa
This recipe was originally penned by Christine Denney, Food Services Director at the Oaks at Ojai Spa. Her recipes are always fresh and inspired by her love of nutrition and eating well. You can find that her cookbook, Recipes from the Heart, is available to purchase here. For more recipes from Christine, check out her chef spotlight  page on Recipe Redo.


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Banana Peanut Butter Pops

These Banana Peanut Butter Pops remind me of a healthier-grown-up version of those chocolate dipped banana pops we used to get at our annual summer trip to the closest amusement park. Now as an adult I’ve realized roller-coasters give me a neck ache and I’ll pass. However, those chocolate dipped banana carts were always a favorite of mine and now this redo healthier version will be too! Lisa Lin is the author of this smart dessert snack which can be found on Healthy Nibbles and Bits.

INGREDIENTSBanana-Peanut-Butter-Pops-3

  • 1 medium banana
  • 4 tsp creamy peanut butter
  • 4 tsp shredded unsweetened coconut
  • 1 TBS cacao nibs
  • 1 TBS dried cranberries, chopped
  • 2 skewers (optional)

INSTRUCTIONS

  1. Peel the banana and chop it in half. Insert a skewer into the cut side of the banana, and push it in a few inches. Popsicle sticks work well, too. You can also skip the skewers if you don’t have any around the house.
  2. Place the bananas on a plate and freeze them for about 30 minutes to an hour. In the meantime, make sure that your peanut butter is at room temperature. This will make the peanut butter easier to spread later.
  3. Mix the coconut, cacao nibs, and cranberries together and spread them out on a flat plate.
  4. Take the banana out of the freezer. Using a butter knife, spread a thin layer of peanut butter on the banana and roll it on the plate with the toppings. Alternatively, you can just sprinkle the toppings on top, but it might be more difficult for the toppings to stick this way. I had some extra toppings left on the plate after rolling the banana in it.
  5. Enjoy!
NOTES
I didn’t want the banana to turn into a block of ice, which is why I limited the chilling time to an hour and a half. If you want more frozen bananas, leave it in the freezer longer. I wouldn’t leave the banana in there overnight to avoid freezer bite.

 

Lisa LinLisa is from San Francisco and has passion for eating well and staying in shape through kickboxing, yoga, and cycling classes. She loves experimenting with new recipes and fitness routines, which she document on her blog, Healthy Nibbles & Bits. When she’s not blogging or exercising, she’s most likely watching Jeopardy! or British TV shows. For more from Lisa, follow her on FacebookInstagram and Pinterest.

Photo courtesy of Lisa Lin. Original recipe can be found on Healthy Nibbles and Bits.

 


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Chocolate Spa Bark from The Oaks at Ojai

This makes a particularly wonderful treat for the holidays—you can personalize the creation for each person on your gift list with the tastes they like best!  Purchase some candy papers and small boxes, wrap with a colorful bow and you have a beautiful, healthful gift that you made yourself!

This recipe is compliments of Christine Denney of The Oaks at Ojai.Spa Bark_OaksSpa (3)

Ingredients:

  • 4 oz. of your favorite dark chocolate—approximately one cup, chopped  (60%-72% cocoa level recommended for ultimate health benefits)
  • 2 oz. raw nuts and dried fruit (use what you like, combine and experiment—walnuts, cashews ,pecans, dried cranberries or raisins, Pistachios, pumpkin seeds, sliced almonds)

Directions:

  1. After chopping the chocolate, put it in a small glass bowl and carefully melt it in the microwave, 30 seconds at a time, whisking until completely melted.
  2. On a piece of parchment or wax paper, arrange the nuts and fruit in a rectangle or square, in one layer, but close together.
  3. Drizzle melted chocolate over fruit and nuts, and use a spatula to create an even covering, pushing the sides in to cover.   You can sprinkle the top with slivered almonds, pumpkin seeds, minced candied ginger, raw coconut—the possibilities are endless!
  4. Refrigerate one half hour.  Cut into 12 equal pieces (three x four) and enjoy—one piece at a time for a special 70 calorie treat!  Each piece will be ½ ounce featuring protein and antioxidants, deliciousness and flavonals.