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Traditional Recipes Redone…Healthier


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Sunrise Nori Wraps from Eating Clean

Redo afternoon snacking with these yummy treats! These Sunrise Nori Wraps are an ideal appetizer for summer cookouts or afternoon munching galore. Even more, any leftover Tahini dressing is absolutely delicious on your favorite salad! This recipe hails from the delightful Amie Valpone, editor-in-chief of the new cookbook Eating Clean. Happy Cooking and Enjoy!

Sunrise Nori Wraps with Spicy Tahini Drizzle

Serves 4
An excerpt from Eating Clean:
If you like California rolls, you’ll love these nori wraps (though personally, I think they’re so much better!).The tahini dressing is truly addictive—you’re going to want to dress everything in it—and the cabbage provides a nice crunch. If possible, use a food processor to slice the cabbage so you can get it super thin.Also, make sure the vegetable strips are all the same width and length so that they don’t hang over the edges of the nori sheets; this will make rolling up the wraps easier. Use leftover tahini drizzle as a dressing for salads or as a dip for crudités.

Screen Shot 2016-06-10 at 12.34.44 PMIngredients

For the Sunrise Nori Wraps:

  • 4 nori seaweed sheets
  • ¼ small head red cabbage,
  • very thinly sliced
  • 1 large carrot, peeled and julienned
  • 1 small yellow summer squash, julienned
  • 1 small cucumber, julienned
  • 1 large ripe avocado, pitted, peeled, and sliced
  • 1 recipe Spicy Tahini Drizzle
Spicy Tahini Drizzle:
  • 2 tablespoons freshly squeezed lemon juice
  • 1 ¼ tablespoons chickpea miso paste
  • 1 tablespoon raw tahini
  • 2 medjool dates, pitted
  • 1 garlic clove, minced
  • ¼ teaspoon crushed red pepper flakes
  • Water, as needed to thin the drizzle

Directions:

Place the nori sheets on a flat surface. Divide the cabbage, carrot, squash, cucumber, and avocado among the sheets. Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and then roll up the nori sheets into a tube shape. Make the tahini: Combine all of the ingredients except the water in a blender. Blend, adding water 1teaspoon at a time as you go, until the mixture becomes a thin sauce.

 


amievalpone1Meet the chef! For more about Amie, her new cookbook Eating Clean, and this recipe, you can find Amie on our Chef Spotlight Page. Additionally, you can keep up with Amie on her Facebook, Pinterest and Instagram for more inspiration! 

 


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Millet n’ Veggie Breakfast Tacos from Eating Clean

Spice up your morning with a breakfast taco that can be styled two different ways. All too often, a grab n’ go granola bar doesn’t quite meet each level of the food pyramid. If you’re looking for an ideal jumpstart to your morning – try this recipe for Millet ‘n Veggie Breakfast Tacos from Amie Valpone, editor-in-chief of the new cookbook Eating Clean. A filling combo of veggies and grains, these Millet tacos can be expected to serve 4. Happy Cooking and Enjoy!

Millet ‘n Veggie Breakfast Tacos: Two Ways

Serves 4

An excerpt from Eating Clean:

This filling combination of whole grains and veggies will keep you satisfied long until your next meal.

Screen Shot 2016-05-31 at 7.25.16 PMIngredients

  • 1½ cups cooked millet
  • ¼ cup finely chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice
  • ¼ teaspoon sea salt
  • 8 gluten-free whole-grain tortillas (corn-free)
  • 1 recipe Butternut Squash and Swiss Chard or Portobello Mushroom and Red Pepper mixture (see
    below)
  • 1 cup shredded red cabbage1 large ripe avocado, pitted, peeled, and thinly sliced
  • 4 scallions, thinly slicedSea salt and freshly ground black pepper
  • Cumin Cashew Cream Sauce, optional
  • Seriously Sensational Sriracha Sauce, optional

Directions:

In a small bowl, combine the millet, cilantro, lime juice, and salt. Stir to combine and set aside. Make one (or both) of the Flavor Options. To assemble, warm the tortillas on a baking sheet in a 350°F oven or in a dry skillet on the stovetop over medium heat. Place the warm tortillas on a platter or on individual plates. Divide the millet among the tortillas. Top each with either the Butternut Squash and Swiss Chard or the Portobello Mushroom andRed Pepper mixture. Top with the cabbage, avocado slices, scallions, and salt and pepper to taste. Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.

Flavor Options:

BUTTERNUT SQUASH AND SWISS CHARD :

  • 2 tablespoons coconut oil
  • 4 cups peeled, seeded, and diced butternut squash (1⁄4-inch cubes)
  • ½ bunch Swiss chard, finely chopped
  • ½ teaspoon chili powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
In a large skillet, heat the oil over medium-high heat. Add the squash and sauté for 7 to 8 minutes. Addthe remaining ingredients and cook until the chard has wilted, about 2 minutes. Keep warm.

PORTOBELLO MUSHROOM AND RED PEPPER:

  • 2 to 3 tablespoons extra-virgin olive oil1 large portobello mushroom, cut into 8 slices
  • 1 large red bell pepper, cut into long strips
  • ¼ teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch chipotle powder
  • ¼ cup thinly sliced radish, for garnish

In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the mushrooms in a single layer. Cover and cook for 4 minutes, then flip and cook for 2 minutes more. Add the bell pepper, cumin,salt, black pepper, chipotle powder, and remaining oil, if needed. Cook for 5 minutes or until vegetables are cooked through, stirring often. Garnish with the radish. Keep warm.


amievalpone1Meet the chef! For more about Amie, her new cookbook Eating Clean, and this recipe, you can find Amie on our Chef Spotlight Page. Additionally, you can keep up with Amie on her Facebook, Pinterest and Instagram for more inspiration! 

 


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Basil and Mint Squash Noodles

As a pasta fanatic, I’m always seeking a grain-free alternative to swap out in place of my noodles! If you’ve never tried squash noodles before, you’re in for a treat. This dish is ideal for spring afternoons or even a Meatless Monday fix. In all, Squash Noodles are a fresh and fun way to enjoy your veggies – sans grains. Happy Cooking and Enjoy!

Grain-Free Basil and Mint Summer Squash “Noodles”

Screen Shot 2016-05-13 at 12.56.39 PM

Ingredients

  • 3 large yellow summer squash, cut into thin strands with a vegetable peeler or spiral slicer (spiralizer) orjulienned
  • 1 large celery stalk, thinly sliced
  • 1 tablespoon finely chopped fresh basil
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons freshly squeezed lemon juice1 teaspoon
  • finely chopped fresh mint
  • 1⁄2 teaspoon freshly grated lemon zest
  • 1⁄4 teaspoon ground cumin
  • Pinch crushed red pepper flakes
  • Sea salt and freshly ground black pepper, to taste

Directions

In a large bowl, combine all the ingredients, toss to coat, and serve.


amievalpone1Meet the chef! For more about Amie, her new cookbook Eating Clean, and this recipe, you can find Amie on our Chef Spotlight Page. Additionally, you can keep up with Amie on her Facebook, Pinterest and Instagram for more inspiration! 


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Magical Peach Arugula Salad from Eating Clean

Spring is an excellent time to take account of our health goals and start anew. Have you ever tried a detox? If not, I promise it’s not as scary as it sounds. I’m in love with this recipe from Amie Valpone, editor-in-chief of the new cookbook Eating Clean. Amie has a fresh and tasty perspective on detoxing and has designed each recipe to be detox friendly. This Friday, start fresh with this Magical Peach Aruguala Salad. Yum! Happy Cooking and Enjoy!

Magical Peach Arugula Salad

Serves 6 to 8 

An excerpt from Eating Clean: 

Here’s a dish that provides a big payoff for very little effort. It takes about five minutes to throw thissalad together, and the combination of peppers, peaches, and arugula is simply beautiful. Serve it in awide bowl to show off its good looks.

Screen Shot 2016-04-29 at 6.54.55 AM

Ingredients

  • 10 cups arugula
  • medium ripe peaches, pitted and diced
  • yellow or orange bell peppers, diced
  • 1⁄3 cup finely chopped raw walnuts
  • tablespoons extra-virgin olive oil
  • tablespoons balsamic vinegar
  • tablespoon freshly squeezed lemon juice
  • 1⁄4 teaspoon freshly grated lemon zest
  • 1⁄4 teaspoon sea salt
  • 1⁄4 teaspoon freshly ground black pepper

Directions

In a large bowl, combine the arugula, peaches, bell peppers, and walnuts.In a small bowl, whisk together the oil, vinegar, lemon juice, lemon zest, salt, and pepper.Drizzle the dressing over the arugula mixture, toss, and serve.


amievalpone1Meet the chef! For more about Amie, her new cookbook Eating Clean, and this recipe, you can find Amie on our Chef Spotlight Page. Additionally, you can keep up with Amie on her Facebook, Pinterest and Instagram for more inspiration! 

 


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Golden Bell Pepper Soup from Eating Clean

Eating well does take effort, there’s no denying it! But, it doesn’t have to be tasteless or a tough task at all. Once incorporated into your daily routine, you’ll find that eating well is essential to staying healthy and feeling good every day. An excellent way to start incorporating this habit is to plan your meals ahead at the beginning of the week. Planning ahead will mean avoiding the mid-week stress of making it to the grocery in a scramble and that you’ll always have an  answer to the inevitable “what’s for dinner” question. To start, try this recipe from Amie Valpone, editor-in-chief of the new cookbook Eating Clean. Happy Cooking and Enjoy!

Golden Bell Pepper Soup

Serves 6 to 8

An excerpt from Eating Clean:

Dipping your spoon into this bell pepper–sweet potato combo is like dipping into a bowl of sunshine. It’s stunning—and the perfect antidote to a gloomy winter’s day. This soup also freezes well, so if you’re not serving a crowd, store the leftovers for a later date (or make a double batch). I like to enjoy this soup accompanied by my Massaged Kale Salad with Spicy Hazelnuts

Screen Shot 2016-04-15 at 7.11.53 AMIngredients

  • ¼ cup extra-virgin olive oil
  • ½ small onion, diced
  • 2 medium carrots, peeled and diced
  • 1 celery stalk, diced
  • Sea salt and freshly ground black pepper, to taste
  • 8 yellow, red and/or orange bell peppers, chopped
  • 1 large sweet potato, peeled and chopped
  • 4 cups low-sodium vegetable broth
  • 3 teaspoon finely chopped fresh marjoram1 recipe
  • Gluten-Free Herbed Croutons, for garnish
  • Sliced avocado, for garnish; optional
  • Finely chopped fresh cilantro, for garnish; optional
  • Drizzle Seriously Sensational Sriracha Sauce, for garnish; optional

Directions:

In a large pot, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt and black pepper. Cook until the vegetables are tender, about 4 minutes. Add the bell peppers and cook until soft,about 6 minutes. Add the sweet potatoes and broth. Season with salt and black pepper, cover the pot,and bring to a boil. Lower the heat and add the marjoram. Simmer until the vegetables are tender,about 20 minutes.Let the soup cool slightly, and then, in batches, transfer to a blender and puree until smooth. If needed,thin the soup with water. Adjust the seasoning with salt and black pepper if necessary. Return the soup to the pot to keep warm until serving. Serve garnished with the Herbed Croutons and, if desired, the avocado and cilantro on top and Seriously Sensational Sriracha Sauce on the side.

amievalpone1Meet the chef! For more about Amie, her new cookbook Eating Clean, and this recipe, you can find Amie on our Chef Spotlight Page. Additionally, you can keep up with Amie on her Facebook, Pinterest and Instagram for more inspiration! 

 


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The Best Vegetarian Burrito

It’s the week after Halloween – the holiday dedicated to sugary treats and all things spooky – and it’s time for a post-Halloween sugar detox. A great place to start your detox is with an all-veggie meal. This Vegetarian Burrito from Executive Chef Hicham Elmadi of Hilton Head Health is an excellent option for those desiring an all green plate and plant based protien. Yum! Enjoy and Happy Cooking!

The Vegetarian Burrito

vegetarian-burrito3-300x300

Ingredients:

  • 1 each Flatbread
  • 2 tablespoons Cilantro Lime Cashew Sauce
  • ¼ cup Black Bean Puree
  • ¼ cup Quinoa, red, cooked
  • 3 ounces Kale, chopped
  • 1 tablespoon Jalapeno, minced
  • 2 teaspoons Chili powder
  • 1 tablespoon Cilantro, finely chopped
  • ¼  teaspoon Salt
  • 1 teaspoon Olive oil

Directions:

  • Prepare Cashew sauce and Black Bean puree and set aside.
  • Massage kale with jalapeno, chili powder, cilantro, salt and olive oil. Set aside.
  • Assemble each burrito by spreading black bean puree first and then the cooked quinoa.
  • Arrange kale mixture at the bottom half of the burrito and roll sides in tight.
  • Serve sliced in half with 2 tablespoons cashew sauce and a side salad with citrus vinaigrette.

Nutriton: 

  • Serves: 1
  • Serving Size: 1 wrap (with side)
  • Calories: 290
  • Fat Grams: 7 gm
  • Protein: 14 gm

Like this recipe? Check out Chef Hicham’s Chef Spotlight Page on Recipe Redo! Or, taste the delicious food in person atHilton Head Health. The original recipe for Vegetarian Burrito was posted on Hilton Head Health’s lifestyle blog H3 Daily.