Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Love your Brussels sprouts and eat them too – it’s harvest season! In the mood for some fall flavor? Try this recipe for Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries. It’s sure to do just the trick! Serve it as a side or enjoy as your main course. We think this would make a lovely addition to your thanksgiving table as well. Happy Cooking and Enjoy!

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Ingredients:

  • Roasted Brussel Sprouts:
    • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
    • 3 tablespoons olive oil
    • Salt, to taste
  • Roasted Butternut Squash:
    • 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
    • 2 tablespoons olive oil
    • 3 tablespoons maple syrup
    • ½ teaspoon ground cinnamon
  • Other Ingredients:
    • 2 cups pecan halves
    • 1 cup dried cranberries
    • 2-4 tablespoons maple syrup (optional)

To find full preparation instructions visit the original recipe on Julia’s Album. Want more healthy recipes from Julia’s Album?  You can follow Julia’s Album on social media: FacebookInstagram, and  Pinterest.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

ResortSuite - Know your Guest (1)ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority


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Shrimp Tacos

Cooking for the family is a balance between crowd-pleasing and healthy choices. Today, we are featuring a recipe from Chef Jen that accomplishes both! Fresh ingredients and easy prep these Shrimp Tacos a stand-out recipe.  Want more from Chef Jen? Visit her Chef Spotlight page on Recipe Redo Blog for more healthful recipes! Try them all and let us know your favorite. Happy Cooking and Enjoy!

Shrimp Tacos

Number of servings:

Nutrition Analysis per serving: 233 calories, 6g fat, 2g saturated fat, 15g protein, 34g carbohydrates, 6g sugar, 6g fiber, 566mg sodium

You will need: chef’s knife, cutting board, medium saute pan, potato masher, medium nonstick pan, spatula

Ingredients:

  • 1 cup romaine lettuce

  • 1 cup pineapple

  • 2 Roma tomatoes

  • 4 green onions

  • 2 tablespoons cilantro

  • 2 teaspoons garlic

  • 1 cup black beans

  • 1 teaspoon cumin

  • 1 teaspoon tabasco or hot sauce

  • 2 teaspoons olive oil

  • 8 ounces 21/25 shrimp, peeled and deveined 

  • 1 lime, juiced

  • ½ teaspoon kosher salt

  • 4 (4-inch) corn tortillas

  • ¼ cup feta cheese

Preparation:

  • Shred the lettuce. Chop the pineapple, tomatoes, cilantro, and green onions. Mince the garlic.
  •  In a medium saute pan, combine the black beans, cumin, and tabasco. Mash with a potato masher.
  • Heat a medium nonstick pan to medium high heat; add oil. Once pan is very hot, add shrimp. Then add cilantro, garlic, lime, and salt. Cook until shrimp is bright red.
  • Place ¼ cup of black beans on each tortilla. Top with shrimp, lettuce, pineapple, tomatoes, green onions, cilantro, and cheese.

Want more healthy recipes from Chef Jen? You can view her full Chef Spotlight on the Recipe Redo Blog here. You can also follow the Mayo Clinic Healthy Living Program on social media: Facebook, Twitter, Pinterest.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

                   ResortSuite - Know your Guest (1)                ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority


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Whole Grain Dijon and Parmesan Crusted Salmon

This simple dish is astonishingly easy to make! For those seeking to improve their health by preparing heart healthy meals – this recipe is for you! High in Omega-3’s (fatty acids that our bodies can not make themselves) Salmon is at the top of every superfood list. We love this recipe from Chef Jen. You can see her full chef spotlight page here. Can you believe that this meal is only 190 calories per serving? Happy cooking and enjoy!

Whole Grain Dijon and Parmesan Crusted Salmon

Number of servings: 2  Serving size: 1- 4 ounce fillet

Calories: 190; Fat grams: 7 grams

Ingredients:

  • 2 – 4oz. Salmon fillets Or any other type of fish
  • 2 Tbsp. Whole grain dijon mustard
  • 2 Tbsp. Parmesan cheese, grated
  • 2 Tbsp. Panko
  • Pinch Salt
  • Pinch Ground black pepper
  • Cooking spray

Preparation:

  •  Preheat oven to 375˚F.
  •  Coat each fillet with a tablespoon each of mustard, panko and parmesan cheese
  •  Then season each fillet with salt and ground black pepper.
  •  Get a small baking pan.
  •  Spray the pan with non-stick cooking spray.
  •  Lay both fillets in pan.
  •  Then place the pan in the oven.
  •  Bake for about 15 minutes.
  • Serve with your favorite sauce.

Want more healthy recipes from Chef Jen? You can view her full Chef Spotlight on the Recipe Redo Blog here. You can also follow the Mayo Clinic Healthy Living Program on social media: Facebook, Twitter, Pinterest.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

                   ResortSuite - Know your Guest (1)                ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority


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Slow Cooker Butternut Squash Soup

I’m a big fan of easy recipes. My slow cooker is my favorite kitchen tool for easy prep and yummy dishes that take little effort. Toss the ingredients in for this Butternut Squash Soup before you head out the door in the morning and when you return for dinner, it’ll be ready to be spooned in to a bowl. Yum! Dinner can’t get much easier than that. Happy cooking and enjoy!

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Ingredients

  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned coconut milk
  • optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)

For detailed preparation instructions, you can find the original recipe on Gimme Some Oven. Love what you taste? Follow Gimme Some Oven on social media: Facebook, Pinterest and Instagram.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

                   ResortSuite - Know your Guest (1)                ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority

 

 


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Fall Harvest Quinoa Salad

Meet your new favorite fall salad. With hearty greens and quinoa as a base, this salad wows tastebuds with a yummy Turmeric Tahini dressing. Pack it to go or enjoy it with a fall soup of your choice! Either way, you are in for a treat with this recipe! Happy cooking and enjoy!

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Ingredients

  • 1 cup uncooked quinoa
  • 1 delicata or acorn squash, halved, seeded + cut into half circles
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon McCormick Ground Cinnamon
  • pinch of McCormick Ground Cayenne Red Pepper, to taste
  • kosher salt + pepper
  • 1 1/2 cups baby kale
  • 1 apple, cored + thinly sliced
  • arils from 1 pomegranate
  • 1/4 cup toasted pumpkin seeds or roasted pistachios
  • 8 ounces halloumi cheese, sliced (omit if vegan)
  • 1 avocado, sliced
  • Turmeric Tahini Dressing
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon
  • kosher salt + pepper

The original recipe was published on Half Baked Harvest. Visit Half Baked Harvest for directions and other delicious harvest ready recipes. Can’t get enough of fall? Follow Half Baked Harvest on Facebook, Twitter and Pinterest.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

                   ResortSuite - Know your Guest (1)                ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority


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Crispy Apple and Kohlrabi Salad

On my quest to find healthy and wholesome foods, I love to try new veggies. This yummy fall salad features Kohlrabi – a knobby veggie shaped like a turnip. Kohlrabi is known to improve your digestive and immune system, encourage weight loss, strengthen bones and improve vision health, among many other benefits. So, how exactly do you prepare this superfood? You can eat it raw, steamed or baked. Today, we will prepare it raw and pair it with some lovely crisp September apples and Tarragon leaves. Let’s dive in! Happy Cooking and Enjoy!

apple-kohlrabi-salad-recipe

Crispy Apple & Kohlrabi Salad

Ingredients

  • 2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼” wide
  • 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼” wide
  • ⅓ cup grated gouda cheese (optional, not shown)
  • ¼ cup fresh tarragon leaves
  • 3 tablespoons toasted sunflower seeds*
  • Lemon zest, to taste
  • 1 to 2 tablespoons olive oil, to taste
  • 1 to 2 tablespoons lemon juice, to taste
  • Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

For detailed preparation instructions, you can find the original recipe on Cookie + Kate. Love what you taste? Follow Cookie + Kate on social media for more wholesome recipes: Facebook, Pinterest and Instagram.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

                   ResortSuite - Know your Guest (1)                ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority


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Vegan Thanksgiving Wrap

Looking for a vegan dish to bring to your “Friends-giving” meal? Why not suggest a vegan approach to the main course? A Thanksgiving Wrap is a fun, non-traditional way to celebrate harvest flavors! This recipe in particular stands out with chickpeas and sweet potatoes. When you prepare, be sure to finish by wrapping it all up in a few garlic flatbreads for a classy finish. Enjoy! Happy Friends-giving!

30-minute-FALL-BOUNTY-THANKSGIVING-Wraps-Roasted-Sweet-Potatoes-Chickpeas-with-cranberries-thyme-and-Garlic-Dill-Sauce-vegan-thanksgiving-entree-dinner-recipe

Vegan Thanksgiving Wrap

Ingredients

SWEET POTATOES
  • 2 large sweet potatoes (~300 g | organic when possible)
  • 1 Tbsp (15 ml) grape seed oil
  • 1 tsp fresh thyme
  • 1/4 tsp ground cinnamon
  • 1/2 tsp sea salt
  • optional: pinch cayenne pepper
CHICKPEAS
  • 1 15-ounce (425 g) can chickpeas, rinsed, drained and thoroughly dried in a towel
  • 1 Tbsp (15 ml) grape seed oil
  • 1 tsp fresh or dried thyme
  • Pinch ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • scant 1/2 tsp sea salt
  • optional: Healthy pinch each ground coriander + cardamom
FOR SERVING optional
  • 4 Garlic Herb Flatbreads
  • Garlic Dill Hummus Sauce
  • Toasted sunflower seeds or pumpkin seeds
  • Dried cranberries, chopped
  • Fresh arugula or parsley

The original recipe for Vegan Thanksgiving Wrap can be found on The Minimalist Baker. Visit their site for a full set of directions and more healthy recipes. Want more clean eats? Follow The Minimalist Baker on Facebook, Pinterest and Twitter.