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Traditional Recipes Redone…Healthier

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Chocolate Brownie Oatmeal Recipe

Okay, so with this post my inner child is screaming with glee! Don’t you remember when your parents would tell you “no sweets for breakfast!” Well lets just say I am your fairy godmother granting you this wonderful wish. I just have 3 words for you. Chocolate. Brownie. Oatmeal. You’re welcome and try not to drool too much. Thanks to  Pritikin Longevity Center.




  • 1/2 cup rolled oats cooked with 1.5 cups of water
  • 1 tsp cocoa powder (raw, unsweetened)
  • 1/4 teaspoon cinnamon
  • 1/2 cup milk (non-fat)
  • 1 tablespoon walnuts (optional)
  • 1 cup blueberries (optional)
  • 2 tablespoons Splenda
  1. Cook the oats with 1.5 cups of water until the oats are fluffy and all the water has disappeared (I do this by cooking it for 2 minutes in the microwave, stirring, and cooking it for 2 more minutes.)
  2. Add the cocoa powder and cinnamon to the cooked oats while they are still hot.
  3. Stir until everything is fully combined, and your oats have a deep chocolatey color.
  4. Add the walnuts, and the milk (you can add as much milk as you like – I use about 1/2 a cup to give the oats a nice creamy consistency)
  5. Add the splenda and stir to combine until the oats have the consistency you like. If you’re using blueberries, add them in now.
  6. Enjoy the chocolatey brownie goodness of the oatmeal.
The raw cocoa powder is actually one of the healthiest parts of this dish. While normally, adding chocolate would make the dish unhealthy, adding raw unsweetened cocoa powder is completely different. It comes straight from the cacao bean, so it contains tons of antioxidants, polyphenols, a bit of fiber and some protein too! So you really can’t go wrong with this superfood ingredient. And it tastes just like chocolate when sweetened slightly, so it’s absolutely perfect!


Vegan Caesar Salad

john nExecutive chef John Nowakowski uses a zesty vinaigrette as a Caesar dressing alternative and as a marinade for grilled asparagus or other vegetables. “I came up with the recipe after going out to a restaurant and tasting a Parmesan vinaigrette served with grilled vegetables,” Nowakowski explains. “I wondered if I could duplicate it without all the fat and cheese.” Recipe courtesy of chef John Nowakowski.

Serves: 8

Time: 30 minutes or fewer


  • Croutons
    • ¼ cup olive oil
    • 2 cloves garlic, minced (2 tsp.)
    • 2 tsp. chopped fresh oregano
    • 2 8-inch whole-wheat pitas, cut into ¾-inch squares
  • Vinaigrette
    • ¾ cup olive oil
    • 4 oz. soy or rice Parmesan cheese
    • ⅓ cup lemon juice
    • ¼ cup brown rice vinegar
    • 5 pitted green olives, plus 1 Tbs. olive juice
    • 1 Tbs. sliced fresh basil
    • 1 tsp. hot sauce
  • Salad
    • 2 heads romaine lettuce, coarsely chopped (12 cups)
    • 2 8-oz. pkgs. Italian-flavored baked tofu, sliced, optional
    • ¼ cup grated soy Parmesan cheese, optional


  1. To make Croutons: Preheat oven to 375°F. Blend oil, garlic, and oregano in blender until smooth. Toss together pitas and oil mixture in bowl. Spread on baking sheet, and bake 15 to 18 minutes.
  2. To make Vinaigrette: blend all ingredients in blender until smooth.
  3. To assemble Salad: Toss lettuce with 1/2 cup Vinaigrette. Divide among serving plates, and top with Croutons, tofu slices (if using), and soy Parmesan cheese (if using).