Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Grilled Salmon Salad with Arils and Walnut Vinaigrette

This recipe is courtesy of POM Council. It’s a fun little summer recipe, not only do you get your yummy greens but you get your protein as well. This will make an excellent lunch after a long work morning, get those omega-3’s in!
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Ingredients
Walnut Vinaigrette:
  • 3/4 cup pomegranate juice
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup water
  • 3/4 cup walnut oil
Salad
  • 3 cups mixed seasonal vegetables (carrots, celery, red onion, peppers, spinach, etc.)
  • 1/2 cup pomegranate arils
Glazed Salmon
  • 6 6-oz. wild salmon fillets
  • 1 cup orange juice
  • 1/2 cup lemon juice
  • 1/2 cup lime juice
  • 1 cup canola oil
  • 1/4 cup jerk spice
  • 1/2 cup Thai sweet chili sauce
Directions
  1. Make the dressing by combining the pomegranate juice with 1/4 cup each of orange juice, lime juice and water. Slowly whisk in the oil. Use to dress the veggies.
  2. Prep the salad vegetables. Thinly slice the seasonal vegetables. Toss the vegetables with just enough vinaigrette to lightly coat. Set aside.
  3. Prep the salmon. Combine the orange juice, lemon juice and lime juice with the canola oil, jerk spice and Thai sweet chili sauce. Mix well. Place the salmon and the glaze mixture in a casserole dish, and allow it to marinate for 2 hours prior to cooking.
  4. Heat grill to medium-high heat. Remove the salmon from the marinade, and grill them for 4 to 5 minutes on each side.
  5. Assemble your salad by plating vegetables on 6 dinner plates, then top them with the salmon. Drizzle some of the vinaigrette over the salmon, and garnish with fresh pomegranate arils


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Peanut Butter Banana Muffins

Well well well hello old friend, this can either be the perfect dessert or breakfast. Either way its going to be delicious and high in protein too. Thank you Heartland Spa for this recipe. You won’t regret it!

 

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Ingredients
  • 1-3/4 cups flour, all-purpose
  • 1/4 cup wheat germ
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup bananas, whole
  • 1/2 cup honey
  • 1/2 cup peanut butter
  • 2 whole eggs
  • 1/3 cup canola oil
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
Directions
  1. Preheat oven to 400°.
  2. Spray muffin tins lightly with cooking spray.
  3. Stir first four ingredients in small bowl until blended.
  4. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar, and vanilla in medium bowl to blend.
  5. Beat in flour mixture.
  6. Divide batter among muffin tins.
  7. Bake approximately 20 minutes.
  8. Transfer muffins to rack to cool.


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Blistered Tomato Spinach Scramble

This breakfast I discovered has all the qualities the perfect date should. It is colorful, fun, yummy and overall perfect because they actually make you enjoy the morning (even when you’re cranky!) Special thanks to The Ranch at Live Oak Malibu.

 

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Ingredients
  • 4 teaspoons extra-virgin olive oil
  • 1 pint grape tomatoes
  • 1 clove garlic, minced
  • 6 cups lightly packed spinach leaves
  • 1/2 cup chopped scallions
  • 1 tablespoon chopped fresh thyme
  • Pinch of crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 6 large eggs, beaten
  • Nutritional yeast, optional
Directions
  1. In a large, heavy skillet, heat 2 tsp. oil over medium-high heat. Add tomatoes and garlic; cook, shifting pan occasionally, until tomatoes are lightly browned and blistered on all sides, about 4 minutes. Transfer to a bowl.
  2. Heat remaining 2 tsp. oil in skillet. Add spinach, scallions, thyme and red pepper flakes; sauté until spinach is tender, about 5 minutes. Spread spinach evenly over skillet. Scatter tomatoes over spinach and sprinkle with salt and pepper. Pour eggs into skillet and turn off heat.
  3. Immediately stir egg mixture with a heatproof spatula until eggs are gently scrambled, about 1 minute. Sprinkle with nutritional yeast, if desired, and serve hot.


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Five Onion Bisque

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

spaindex_canyon-ranch-five-onion-bisque

 

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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Miraval Green Smoothie for Clear Skin

Clear Skin? Sign me up, it is equally nutritious as it is delicious! Enjoy and go green, thanks Miraval Resort!

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Ingredients
  • 2 cups chopped cucumber, with skin on
  • 1 cup Granny Smith apple, stemmed and seeded
  • 1 cup chopped celery hearts
  • 1 heart of romaine lettuce, about 6 oz., or, a handful of baby spinach
  • 1/3 cup fresh pineapple for a sweet flavor or- the zest and juice of 1 lime for tart flavor
  • 1 sprig parsley
 Directions
  1. Combine all the ingredients in the bowl of a heavy juicer or blender, and process on high speed until smooth and frothy.
  2. Pour into a tall glass and serve immediately.
  3. Makes 12 oz. Calorie count is a for 6 oz serving.


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Low Fat Turtle Pie

One word…WOAH! Talk about having a splurge, good thing its lowfat or you would need a forklift to get around. Long story short this dessert is turtley awesome 🙂 Thanks to Chef Sam Baker at Movara Fitness Resort.

 

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Ingredients
  • 1 – 1/2 cups plain non-fat Greek yogurt
  • 1 package Mori Nu vanilla pudding mix
  • 1/3 cup PB2 (powdered peanut butter)
  • 2 graham crackers
  • 2 teaspoons butter
  • 8 teaspoons dark chocolate
  • 16 pecans
Method
  1. Melt butter in microwave.
  2. Chop graham crackers in food processor until very fine.
  3. Combine Greek yogurt, PB2 and Mori Nu pudding mix in a blender and blend until a smooth, uniform texture is reached.
  4. Combine the melted butter with the graham crackers and mix.
  5. Place 1 tablespoon graham cracker mix in the bottom of each ramekin, spreading evenly, for the crust
  6. Add 2 oz of the pudding filling on top of the crust.
  7. Garnish this dessert by sprinkling each with 1 teaspoons of shaved or chopped dark
  8. chocolate, and a few pecans.
  9. Chill or serve immediately.
Notes
Mori-Nu pudding mix is a vegan flavor packet developed to be mixed with tofu for creamy desserts. Here is mixed with Greek Yogurt. Mori Nu Pudding mix is available through health food stores, vegan shops, and on Amazon.


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Biggest Loser BBQ Pulled Pork Sandwiches

Don’t let the name fool you, after this delicious entree you will feel like the biggest winner! Special thanks to spaindex and Biggest Loser Resort.

 

spaindex_biggest-loser-bbq-pulled-pork-sandwiches

Ingredients
  • 1 1/2 teaspoons whole-grain oat flour
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Pinch of black pepper
  • 1/2 pound pork tenderloin, cut into 3/4″ cubes
  • 1 teaspoon extra-virgin olive oil
  • 1/3 cup orange juice, preferably fresh-squeezed
  • 1/3 cup white vinegar
  • 1 tablespoon hickory smoke flavoring
  • 1 tablespoon barbecue sauce (7 grams carbs or less per 2 tablespoons ), or more to taste
  • 1/2 cup onion strips (optional)
  • 2 whole-grain or whole-wheat hamburger buns
Directions
  1. In a medium resealable plastic bag, combine the flour, garlic powder, salt, and pepper. Add the pork. Seal the bag and shake to evenly coat the cubes. Refrigerate for at least 15 minutes.
  2. Preheat a medium nonstick saucepan over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Scatter the pork cubes into the pan. Cook, turning as needed, for about 5 minutes, or until pork is browned on all sides.
  3. Reduce the heat to medium. Add the orange juice, vinegar, and smoke flavoring. When the mixture comes to a boil, reduce the heat to low so the mixture simmers.
  4. Cover the pan. Cook, stirring occasionally, for 1 hour, or until the pork is very tender.
  5. With a wooden spoon, shred the pork pieces and mix in the barbecue sauce.
  6. If the onion is desired, 5 minutes before serving, coat a small nonstick skillet with olive oil spray. Set over medium heat. Add the onion. Cook, stirring occasionally, for about 5 minutes, or until tender.
  7. Meanwhile, place the bun halves, cut sides down, in a medium nonstick skillet set over medium heat. Cook for 3 to 5 minutes, or until toasted. Place the bun bottoms on serving plates.
  8. Spoon half of the pork mixture onto each bun bottom. Top with onion and additional barbecue sauce if desired. Cover with the bun tops.
  9. Serve your barbeque pork sandwich immediately.