Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Gluten Free Waffles

Happy Weekend everybody! I discovered this easy breakfast by Chef Jen Welper to make for that lazy Sunday coming up. It is not only yummy, but gluten free as well. Enjoy!


Waffles are great as a sweet or savory breakfast in the morning. Unfortunately, a lot of people cannot indulge in them due to food allergies such as intolerance to gluten. However, this delicious recipe provides one gluten-free way to enjoy waffles.


3 ½ cup Rice flour

2 tsp. Kosher salt

½ cup Sugar

1 cup Ground flaxseed

1 tsp. Cinnamon

2 T. Baking powder

5 each Eggs, separated

½ cup Egg substitute

3 cups Skim milk

½ cup Canola oil

2 tsp. Vanilla extract


  • Combine dry ingredients in large mixing bowl.   
  • In a separate bowl, separate the whole eggs (yolks and egg whites separate—egg whites in large metal mixing bowl).  Using a hand-mixer, beat the egg whites until a stiff peak form.
  • Combine the rest of the wet ingredients, including the egg yolks, and mix well.
  • Add the wet ingredients to the dry ingredients and mix until just combined, the batter should be a little lumpy (that is okay).  Gently fold in the egg whites, in 2 separate batches, until just combined.
  • Preheat the waffle iron.  Add ½ cup of batter for each waffle.  Allow waffle to cook as needed.

AMOUNT PER SERVING:  recipe makes 16 large waffles, but serving size is ½ of waffle cut into quarters (2 quarters each)

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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


  • 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


  • 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.

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