Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Cranberry Apple Crisp from Oaks Spa

This is a wonderful dessert for fall, when both cranberries and apples are in season. The fruits are quite compatible in flavor and color, and they help make any table look festive and inviting! This recipe is compliments of Oaks Spa at Ojai

Berry_Crisp_Recipe_Healthy_Cuisine_OaksSpaMAKES 14 SERVINGS – 70 CALORIES PER SERVING
  • ½ C. Apple Juice Concentrate
  • ½ T. Arrowroot
  1. Combine, whisk together, and stir over low heat to thicken. Mixture will be thick and clear.

TO MICROWARE: Combine in a four cup glass measuring cup and microwave 2 minutes to thicken.

  • 3 C. Fresh Cranberries, Washed
  • 3 C. Granny Smith or Pippin Apples, Sliced
  • 1 T. Brown Rice Flour
  • ½ tsp Cinnamon
  1. Toss with apple syrup and place in a 9” x 12”, nonstick sprayed, baking dish.
  • ½ C. Rolled Oats
  • ¼ C. Grape Nuts
  • 2 T. Apple Juice Concentrate
  1. Toss together to moisten cereal and sprinkle over Cranberry Apple mixture.
  2. Bake at 350 for 40 minutes until hot and bubbly. Serve warm or chilled. For BLUEBERRY Apple Crisps, substitute 3 cups of blueberries for the cranberries.

NOTE: This is a wonderful winter dessert. Top it with French Cream, Nonfat Yogurt or LowCal Sour Cream.

  • Carbs: 16 GM
  • Pro: 1 GM
  • Fat: Trace
  • Sodium: 15 mg


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Popeye would be proud! Spinach Pancakes…

Pop-Eye would be proud! Get your greens this weekend and try this recipe from the Destination Spa Group.

Ingredients:unnamed

  • 1 package frozen spinach, thawed and drained, and squeeze
  • liquid out
  • 1 small onion, chopped
  • 2 whole eggs, slightly beaten
  • 12 egg whites, slightly beaten
  • ½ cup feta cheese
  • ½ cup sour cream (if desired)

Directions:

  1. Mix frozen chopped spinach, onion, and beaten eggs in large bowl.
  2. Heat 2 tablespoons oil in large non-stick skillet over medium heat.
  3. Pour about ¼ cup egg mixture per pancake.
  4. Sprinkle about 1 Tablespoon feta cheese on top of each pancake.
  5. Cook 2 minutes per side turning once, until the pancake is golden brown on both sides.
  6. Top each serving with 2 Tablespoons low fat sour cream, if desired.

Yield 4 servings (2 pancakes each)

Nutritional Analysis per serving (without sour cream):
196 Calories, 20.3 g protein, 8.7g Fat (5g Sat Fat), 9.8g Carbohydrate, 2.8g Fiber,
131mg Cholesterol, 570mg Sodium.
With whole-fat sour cream: 248 Calories, 21g protein, 13.7g fat (8.1g Sat Fat),
141.7mg Cholesterol, 583.3mg Sodium.


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Birdwing Oatmeal Muffin

I’m not sure what defines a foodie, but there is no doubt that I am one. I love growing food, shopping for it, reading about it, preparing it, talking about it, cooking it, and most importantly eating it. To feed (pun intended) my love affair with food, I have been collecting Destination Spa cookbooks for over 10 years. While I don’t have one particular favorite spa cookbook, I have several that I use often including  Birdwing Spa‘s cookbook. Here is my 1 of my favorite recipes from Birdwing Spa that I prepare often:

 Ingredients:155258385-1024x680

  • 1 cup buttermilk
  • 1 cup oatmeal
  • 1/4 cup brown sugar
  • 2 egg whites
  • 1 cup whole wheat pastry flour
  • 2 T butter, melted
  • 1 tsp baking soda

Directions:

Preheat oven to 350 degrees. Combine all ingredients in a medium size bowl, just until mixed. Spoon mixture into a prepared muffin pan. Bake for 20 minutes.


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BBQ Chicken Pizza by Biggest Loser Resort

BBQ Chicken Pizza by Executive Chef Cameron Payne of The Biggest Loser Resort, a Destination Spa Group member.

Serves 4

Ingredients:

  • 2 Udi’s gluten free pizza crustsBBQ Chx Pizza
  • 11 ounce of the ricotta filling it’s just a little over a 1/2 of a cup
  • 4 ounce BBQ Sauce
  • 1 cup cooked grilled chicken cut into bite size pieces
  • 1 cup diced tomatoes
  • 1 cup diced red onion
  • Chopped cilantro, just enough to garnish. If you don’t
  • like it don’t use it.
  • 4 ounce parmesan cheese

Filling:

  • 7 ounces light ricotta cheese
  • ¾ cup yellow onion, sliced
  • 1 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon sea salt
  • 1 ounces parmesan cheese

Directions:

Preheat oven to 350 degrees. In a sauté pan heat to medium and spay with pam nonstick spray. Add the sliced onions and cook until you get a nice golden color. Stir repeatedly so not to burn the onions. In a mixing bowl add the ingredients to the bowl. The onions will help warm the ricotta and make it easy to mix. After the filling is fully mixed use a 1/4 cup measuring cup to scoop out and place the scoop in the middle of the crust. Spread the filling to the edges of the crust. Then add the 2 ounces of BBQ Sauce to the center and spread on top of the ricotta. Top with the cheese mixture. Add a 1/4 cup of grilled chicken the pizza. Top with the tomatoes and onions. Bake for 15 minutes or until cheese is melted. Take the pizza out of the oven cut into quarters and add to the plate ½ the pizza. Garnish with chopped cilantro.

458 Calories


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Sweet Potato Salad

This Recipe was created by The Heartland Spa & Fitness Resort (Illinois) a member of the Destination Spa Group.

For an interesting and healthier twist to the tried-and-true potato salad, try this version made with sweet potatoes.

Ingredients:

  • 2 pounds sweet potatoes
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ cup chopped fresh cilantro
  • ½ cup red bell pepper
  • 4 tablespoons scallion

Directions:

  1. Peel and dice sweet potatoes. Place the sweet potatoes into a roasting pan with a light spraying of cooking spray. Roast them for 1 hour at 375 degrees or until tender.
  2. While the potatoes are cooking, make dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper.

To Serve: Serve warm, or refrigerate and bring to room temperature before serving.

Nutritional Information:

Yield: 6 servings

Per Serving (excluding unknown items): Calories: 228, Fat: 12 g (48.0% calories from fat), Protein: 2 g, Carbohydrate: 28 g, Dietary Fiber: 4 g, Cholesterol: 0 mg, Sodium: 20 mg,
Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat