Recipe Redo Blog

Traditional Recipes Redone…Healthier


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La Puerta Pico de Gallo Recipe

This funny recipe is not only simple but equally delicious and rich in flavor. Thank you Kathryn B. at Rancho La Puerta for sharing this!

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Pico de Gallo is a fresh and healthy crowd-pleaser, whether as a dip or a condiment for your favorite seafoods or salads. The commingling of tomatoes, onions, cilantro, chiles and fresh lime celebrates the summer harvest. You may adjust the proportions of tomatoes and other ingredients to your liking, or sub bell peppers for the chiles altogether for a sweeter and mild salsa fresca, but ripe tomatoes are a must. Be generous with the lime juice to get a citrusy burst of flavor.  Use it in tacos, atop scrambled eggs on tortillas, inside cheesy quesadillas…anywhere a piquant jolt helps bring the taste buds to life!

Ingredients

  • 4 large Roma tomatoes, seeded and diced 1/4 -inch
  • 1 small jalapeño or serrano chile, seeded and minced (optional)
  • 1/2 cup finely diced white or red onion*
  • 3 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice, or more to taste
  • ⅛ teaspoon sea salt, or to taste

Directions:

Combine all ingredients in a bowl and use as a dip or use as a topper on your favorite summertime dish. This recipe makes about two cups of pico de gallo. Enjoy!


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Creamy Thai Carrot Sweet Potato Soup

Happy first week of Fall! Nothing will put you in the mood for all things fall more than a creamy soup – try this heart-warming Creamy Thai Carrot Sweet Potato Soup. This Thai style recipe uses fresh, seasonal ingredients that you can find at your local farmer’s market. Happy Harvest! Enjoy!

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Creamy Thai Carrot Sweet Potato Soup

Ingredients

  • 1 tablespoon (15 mL) virgin coconut oil
  • 2 cups (500 mL) diced sweet onion
  • 2 cloves garlic, minced
  • 1 tablespoon (15 mL) minced fresh ginger
  • 2 tablespoons (30 mL) red curry paste
  • 4 cups (1 L) low-sodium vegetable broth, plus more if needed
  • 1/4 cup (60 mL) raw almond butter
  • 3 cups (750 mL) diced peeled carrots (1/2-inch/1 cm dice)
  • 3 cups (750 mL) diced peeled sweet potatoes (1/2-inch/1 cm dice)
  • 1/2 teaspoon (2 mL) fine sea salt, plus more to taste
  • 1/4 teaspoon (1 mL) cayenne pepper (optional)
  • Freshly ground black pepper
  • minced fresh cilantro, for serving
  • lime juice, for serving

Roasted Tamari Almonds:

  • 1/2 cup (125 mL) raw almonds, finely chopped
  • 1 tablespoon plus 1 teaspoon (20 mL) low-sodium tamari or coconut aminos

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.


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Mediterranean Three Bean Salad

With summer on the horizon, it’s time to shift your palette accordingly. Mediterranean meals are an ideal way to introduce garden fresh delights back in to your weekly meal rotation! Keep this recipe in mind as you look to incorporate your garden’s bounty or farmer’s market finds into your recipes. This Mediterranean Three Bean Salad is best enjoyed as a side or as a main meal! Enjoy and Happy Cooking! medsalad

Mediterranean Three Bean Salad

Ingredients

Vegan, gluten-free
Serves about 6 
For the Salad:

  • 15 oz. can red kidney beans
  • 15 oz. can garbanzo beans
  • 15 oz. can black beans
  • 3 roma tomatoes
  • 1/2 small red onion
  • 1 cucumber
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro

Love what you taste? You can find the original recipe on The Garden Grazer for detailed preparation instructions. Can’t get enough? You can keep up with The Garden Grazer on Facebook, Twitter and Instagram.


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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”

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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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Salmon Sliders with yogurt-cucumber-dill sauce

What’s not to love about these delicious sliders? Salmon in bite sized portions make for a healthy redo of the classic take on sliders! Better yet, there’s no guilt for having more than one. The benefits of salmon are endless, so much so that it’s merits have even earned it a well deserved place on the list of the world’s healthiest foods. What makes this recipe even more perfect is the yummy yogurt-cucumber-dill sauce that gets slathered on the buns. Enjoy and happy cooking!

Salmon Sliders

Salmon Sliders with yogurt-cucumber-dill sauce

Ingredients:

  • 1 – 2 pound Salmon fillets cut into 2”x 4” pieces
  • Mini slider buns
  • ½ red onion
  • 4-6 Radishes
  • 2 tablespoons of rice vinegar , salt and pepper to taste
  • 1 ripe avocado in slices
  • 3-4 Lettuce leaves
  • ¼ cup Kalamata Olives
  • 6-8 Long bamboo skewers

For the yogurt sauce:

  • 1 cup Greek yogurt
  • ½ English or pickling cucumber
  • 1 tablespoon of dry dill or 2 tablespoons of fresh.
  • ½ teaspoon fresh ground pepper
  • ¼ teaspoon sea salt
  • ¼ teaspoon celery salt
  • 1 small garlic clove
  • the zest of one yellow lemon

This recipe was originally published on Yes, More Please! visit their site for full directions for preparation.


Yes, More Please! combines delicious, fresh meals with an emphasis on the creative cooking process.  Follow them on Facebook, Pinterest and Twitter for more fun-filled recipes!


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Mediterranean Stuffed Chicken

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Homemade gourmet is a definite do – and something that you can accomplish too! If you’re looking for a protein packed dish to serve the family, look no further than this Mediterranean Stuffed Chicken from Chef Hicham at Hilton Head Health. With a variety of fresh flavors and tastes, this recipe is anything but boring. So, shake up that repetitive weeknight menu and stun your family’s tastebuds with this Mediterranean twist. Enjoy and happy cooking! Be sure to let us know how this dish worked for you and your family by sharing in the comment section below!

Mediterranean Stuffed Chicken

Ingredients:

  • 4 oz. Chicken breast, sliced with pocket for vegetables and ingredients
  • 1 oz. Spinach, steamed
  • 2 T. Mushrooms, sautéed
  • 1 T. Sundried tomatoes, chopped
  • 1 tsp. Goat cheese, crumbled5 each Pine nuts
  • 1/4 oz. White truffle shavings (from can, use minimal per serving)
  • 1/2 tsp. Olive oil
  • 1/8 tsp. Salt
  • 1/8 tsp. Pepper

Directions: 

1. Prepare ingredients that go into the chicken breast and set aside.
2. Layer the ingredients in the chicken breast as follows:

  • 1 oz. cooked spinach
  • 1 tsp. goat cheese
  • 1 T. sundried tomatoes
  • 2 T. mushrooms
  • 5 pine nuts
  • ¼ oz. White truffle shavings

3. Season stuffed chicken breast with a small pinch of salt and pepper.
4. Pan-sear each side of the chicken breast until golden brown.
5. Finish chicken breast in oven until finished.

Nutrition:

  • Serves: 1
  • Serving Size: 1 stuffed chicken breast
  • Calories: 210
  • Fat: 8 grams
  • Protein: 27 grams

Like this recipe? Check out Chef Hicham’s Chef Spotlight Page on Recipe Redo! Or, taste the delicious food in person atHilton Head Health.


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Quinoa Black Bean Burgers

Loving this find from Executive Chef Josh Tomson! Whether you make this for an upcoming Meatless Monday or a weekend get together, you’ll love this healthy alternative. Happy cooking and enjoy!

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Quinoa Black Bean Burger

Ingredients:

  • 1 can of black beans
  • 2 cups cooked quinoa
  • 3 onions small dice (cooked)
  • 2 carrots shredded
  • 4 cloves mashed roasted garlic
  • 2 zucchini shredded & squeezed
  • 3 tsp curry powder
  • 1 tsp cumin
  • 3 tsp vegetable stock powder
  • 4 tsp tamari or Japanese Dressing
  • 4 oz oat flour or more oil for frying

Directions:

Drain and rinse the beans, blend ½ in a food processor. Add cooked quinoa, finely diced onions and zucchini along with curry powder, cumin, vegetable stock powder, tamari, roasted garlic and oat flour. Mix carefully with your hands or with a fork (hand mixing recommended). Form patties. Bake 5-6 minutes at 400 degrees. Sear to order in preferred healthy cooking oil.


Check out Executive Chef Josh Tomson’s Chef Spotlight Page on Recipe Redo and be sure to follow The Lodge at Woodloch on Facebook and Twitter!

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