Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Spinach Pesto Pizza

Pizza cravings are hard to kick – especially on a Friday night when pizza and a movie sounds like a great way to jumpstart the weekend! Who said you have to ditch the pizza pie altogether? Traditionally, yes, pizza isn’t the best option for a health conscious diet. With a few ingredient and method swaps, however, you’ll soon be on your way to enjoying a long-time fav with an updated twist. What could be better? (Or yummier!) Tonight, try serving up this delicious recipe for Spinach Pesto Pizza with Artichokes and Roasted Red Peppers. Do you love Margherita pizza? This recipe calls to mind hints of everything you love about that recipe with an amped up veggie helping. Enjoy and Happy Cooking! Screen Shot 2016-03-24 at 10.27.07 PM

Spinach Pesto Pizza with Artichokes and Roasted Red Peppers


  • 1/2 a batch of Whole Wheat Pizza Dough
  • 1/4 cup Spinach Walnut Asiago Pesto
  • 1 cup artichoke hearts, quartered
  • 1/2 cup roasted red peppers, sliced
  • 1/2 cup shredded Asiago cheese
  • a pinch of cornmeal & nonstick cooking spray

Love what you taste? Yum! You can find the original recipe with detailed preparation instructions on Baked Greens. Keep up with Baked Greens on social media for more yummy and healthy meal inspiration: Facebook, Pinterest and Instagram.

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Valentine’s Day: Dinner for Two

Forgot to make reservations for Valentine’s Day? Recipe Redo has picked just the meal for you! Skip the crowds on Valentine’s Day for a candlelit dinner with your sweetheart. Say “I love you” by cooking up this healthy Seared Salmon with Pesto. No need to block out your schedule for a day’s worth of preparation – from start to finish this recipe can be on your table in 20 min. Pair the Fettuccini and Salmon with some sautéed veggies and enjoy! Happy Valentine’s weekend!

Seared Salmon with Pesto Fettuccini

Serves 2


  • 4 ounces whole-wheat fettuccine

  • 1/3 cup refrigerated prepared pesto

  • 10 ounces wild Alaskan salmon (see Tip), skinned and cut into 2 portions

  • 1/8 teaspoon salt

  • 1/8 teaspoon ground pepper

  • 1 1/2 teaspoons extra-virgin olive oil


Visit the original recipe as published on Eating Well for full preparation instructions. Love what you taste? Follow Eating Well on social media: Facebook, Instagram and Twitter.



Chicken Pad Thai

Thai cuisine is known for it’s powerful punch of flavors and spices. What I love about Thai recipes is the plentiful way they utilize veggies to bring their unique flavors out in the dish. Chicken Pad Thai is by far the most famous Thai recipe and an essential to add to your go-to dinner standards. This rendition of Chicken Pad Thai swaps a few traditionally Thai ingredients for more readily available items. If you’ve switched to a Vegetarian diet for your health goals this year, this dish is just as yummy sans chicken. Enjoy and Happy Cooking!


Chicken Pad Thai


Makes 5 servings.

  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts, sliced into small strips
  • 2 Tbsp vegetable oil
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 1/2 cups matchstick carrots
  • 2 cloves garlic
  • 4 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/3 cup cilantro, chopped
  • Red pepper flakes and sesame seeds (optional)

For detailed directions on this recipe and more, visit the original recipe on Cooking Classy. If you’re on the hunt for more healthy eats, follow Cooking Classy on Facebook, Pinterest and Instagram.

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New Year’s Detox: Rice Noodle Salad With Pickled Vegetables

Who said eating clean can’t be fun? Getting a jump on your New Year’s Health goals is a great way to kick off 2016. Starting with a detox is a great way to cement those habits you desire for the new year. Change can happen! If you’re new to detoxing, it may be a great idea to start with a Gluten Free or Paleo based cleanse – this recipe works for both. You’ll be surprised at how eating clean can effect your overall health. Here’s to a new year and a recommitment to your Journey into Wellbeing. Happy Cooking and Happy New Year!

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Vietnamese Rice Noodle Bowl with Pickled Vegetables

  • 6 ounces rice noodles
  • 1 garlic clove, finely grated
  • 1 teaspoon finely grated ginger
  • ¼ cup fish sauce
  • 2 T olive or vegetable oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar (or honey)
  • 1 teaspoon sriracha chili sauce ( optional)4-5 cups your choice of thinly sliced or match stick cut vegetables- carrots, bell peppers, daikon radish, turnips, cucumber., zucchini ribbons,
  • ¼ C sliced scallions
  • 1 cup chopped cilantro, basil or mint, or a mix.
  • 4-8 ounces cooked, chilled shrimp, or cubed tofu ( both optional)

This recipe was originally published on Feasting at Home, visit their website for detailed directions. Love this recipe? Follow Feasting at Home on Facebook, Twitter and Pinterest for more.


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Chilled Poached Salmon

What sets your plate apart? At a glance, the colors of your dish can provide intel into its nutritional benefits. In this recipe, poached salmon is topped by a lovely pineapple salsa and cucumber sauce. You are probably already familiarized with salmon the superfood and it’s long list of health benefits. If not, here’s a brief summary: it’s packed full of Vitamin B12, Vitamin D as well as protein and Omega-3. You really can’t go wrong with Salmon! Enjoy this recipe from Chef Christine Denney!


Chilled Poached Salmon with Pineapple Salsa and Cucumbers

Original Recipe is from the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai.


For the Salmon:

  • 6 salmon fillets (4 oz. each)
  • 6 lemon slices
  • 1 c. white wine mixed with 1 c. water.
  • 1 tsp. dried dill, or 1 T. fresh dill, minced

For the Cucumber Sauce:

  • ¼ c. European cucumber, diced (you do not have to remove the peel or the seeds if you use this variety)
  • 1 Tbs. seeded mustard
  • 1/3 c. yogurt
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. minced green onion
  • 2 tsp. capers

For the Salsa:

  • ¼ lb. tomatillos, chopped to the size of relish (you can do this in a food processor if you are careful not to “puree” – you want some texture)
  • 1 Tsp. green onion, minced
  • ¼ tsp. ground coriander
  • 1/8 tsp. garlic powder OR 1/2 small fresh garlic clove, finely minced
  • 1 1/2 tsp. rice vinegar
  • 1/2 cup pineapple, coarsely chopped
  • 1/2 cup Anaheim chilies, chopped (these can be fresh or canned green chilies – if using fresh chilies, you may want to roast them first.)

logo-red-OaksSpaThis 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 her cookbook, Recipes from the Heart, available to purchase here. For more recipes from Christine, check out her chef spotlight  page on Recipe Redo.

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Simple Watermelon Feta Salad

This past Monday was National Watermelon Day, and you might be asking yourself why a fruit deserves it’s very own day of recognition. While watermelon is almost entirely made of water (about 92%), it is also full of Vitamin A, B6 and C, not to mention antioxidants and amino acids. That’s something to celebrate! To keep in line with the watermelon celebration, this recipe goes beyond eating a slice on a hot day. Watermelon receives a new look and taste when paired with feta and balsamic vinegar for a lovely salad. Serve as a side to your latest grilled masterpiece or as an appetizer at your summer gathering. It’s sure to be a hit!

Watermelon and Feta Salad

Watermelon Feta Salad


  • ½ of a medium-sized watermelon
  • 2 (8-ounce) blocks of feta cheese
  • Handful of fresh mint leaves

The original recipe can be found on The Runaway Spoon, visit the blog to find detailed instructions and more! Follow the recipe blog on Facebook, Twitter and Pinterest for more healthy eating ideas.

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Homemade Vanilla Almond Granola

Here’s your solution for those crunchy cravings: Homemade Vanilla Almond Granola. Manufactures tend to sneak in tons of extra sugar into granola and granola bars alike, but with this recipe you can outsmart that ingredient list with your own spin! This healthier alternative goes great atop greek yogurt to add an extra yummy crunch. Or, simply add milk for a healthy take on cereal! Better yet, just eat it by the handful for a quick afternoon snack.  Don’t shy away from this recipe if you’ve never taken a crack at making granola – if you only slightly know your way around the kitchen you’ll definitely be able to make this recipe! Happy baking!


Vanilla Almond Granola


  • 2 and 1/2 cups (200g) old-fashioned rolled oats
  • 3/4 cup (100g) slivered almonds1
  • 1/2 teaspoon ground cinnamon
  • pinch salt (about 1/8 teaspoon)
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 cup (60ml) melted coconut oil
  • 1/4 teaspoon almond extract
  • 1 Tablespoon vanilla extract (yes, Tablespoon)

For detailed instructions for this recipe and more, visit the original recipe on Sally’s Baking Addiction.  For even more healthy versions of your favorite recipes, check out their Facebook, Twitter and Pinterest.