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!

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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.

INGREDIENTS:

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

PREPARATION:

  • 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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Holiday Hosting: Quinoa Gingersnap Cookies

Tis the season for cookie exchanges and Holiday Office Parties! This year, give a bit of healthy Christmas cheer. I’m in love with this recipe for Quinoa Gingersnap Cookies – yum! These cookies are gluten-free and vegan, so no need to filling like you need to cheat to snack on one of these (or two). Enjoy and Happy Holidays!

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Quinoa Gingersnap Cookies

Ingredients

  • 2 cups quinoa flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon sea salt
  • ⅓ cup crystalized ginger, chopped into small pieces
  • ½ cup coconut oil, in a liquid state
  • 1 cup packed light brown sugar
  • 1 Tablespoon ground flaxseed + 3 Tablespoons water
  • ¼ cup molasses
  • ¼ cup cane sugar (for rolling)

This recipe was originally published on Eating Bird Food, visit their website for detailed instructions for Quinoa Gingersnap Cookies. Love this recipe? Follow Eating Bird Food on Facebook, Twitter and Pinterest.


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Vegan and Gluten Free Coffee Cake

Today is National Coffee Day! To celebrate, here’s a recipe for a delicious coffee cake to complement your favorite cup of joe. This brunch classic gets a fresh makeover with gluten-free and vegan approved ingredients. Though it’s gluten-free, this recipe stays away from being too crumbly and dry – it’s moist to the taste. With easy preparation, you’ll have a dish to complement your morning pick-me-up in no time! Enjoy and Happy National Coffee Day!

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Vegan and Gluten Free Coffee Cake

Ingredients

  • 1 cup gluten-free flour
  • ¼ cup brown sugar
  • 1 tsp baking powder
  • 1 tsp. cinnamon
  • pinch of sea salt
  • 2½ Tbsp. melted coconut oil
  • 1½ Tbsp. maple syrup
  • 1½ Tbsp. raw agave or honey
  • ½ cup coconut milk
  • 1 tsp. apple cider vinegar
  • 1 tsp. vanilla extract
Topping
  • ½ cup oat flour
  • 2½ Tbsp. brown sugar
  • 2 Tbsp. coconut butter [or solid coconut oil]
  • ½ tsp. cinnamon
  • dash of nutmeg
  • dash of salt

This tasty treat was originally published on the Fitchen, visit their blog for directions and more delicious finds.The Fitchen provides recipes from a fit conscious kitchen. You can also find the Fitchen on Facebook, Pinterest and Twitter.

 


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Gluten Free and Vegan: Coconut Vanilla Matcha Smoothie

Cool off with a naturally gluten-free and vegan smoothie that also features this year’s starring superfood ingredient: matcha. If you’re a little cautious to try matcha, this is a great way to be introduced to the green tea’s powerful antioxidant benefits. Paired with coconut in this smoothie, the matcha finds a great balance in taste and texture. If you’re not already on the matcha bandwagon, you may surprise yourself in not only loving the endless health benefits of the green tea but also the taste. With only one teaspoon of matcha, it already has 60 times the antioxidants than a comparable amount of spinach leaves. Now that’s what I call a super food! Serving more than two? Be sure to double or triple this recipe to suit your summertime entertaining needs. Enjoy and happy summer!

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Coconut Vanilla Matcha Smoothie

(Serves 2)

Ingredients:

  • 14 oz. can light coconut milk
  • 1 ripe banana
  • 1 cup pineapple (fresh or frozen)
  • 2-3 tsp. matcha
  • 1 Tbsp. vanilla extract
  • 2 Tbsp. agave (or maple syrup, honey, etc)
  • Small handful ice

For detailed directions on how to prepare this smoothie, you can find the original recipe on The Garden Grazer. 

Kaitlin, of the blog The Garden Grazer is a self proclaimed vegetable enthusiast who enjoys making recipes that complement her passion for veggies. Her blog features recipes that are a creative and delicious take on eating fresh. For more from Kaitlin and all things The Garden Grazer, connect with her on Twitter, Facebook and Pinterest.


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Vegan Blueberry Banana Ice Cream

Nothing quite beats the summer heat like enjoying a bowl of ice cream! This summer staple  redo contradicts the myth that all desserts are inherently unhealthy. Treat yourself to this vegan and dairy free delight and you won’t feel as though you’ve taken ten step backwards on your health goals. It’s been said that good things come to those who wait, and as silly as it sounds this principle also applies to ice cream. Preparing the ice cream will only take a few minutes, but the ice cream will need to harden in the freezer for a few hours before it can be enjoyed. Happy Summer!

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Blueberry Banana Ice Cream

(Serves: 2)

Ingredients

  • 2 frozen bananas
  • ¼ cup frozen blueberries
  • 1 teaspoon pure vanilla extract

You can find detailed instructions to prepare this dessert and more at Divine Healthy Food.


It’s a well known fact that eating healthy and living well go hand in hand. Susanna, of the blog Divine Healthy Food understands this principle and has developed a site that is full of tasty Vegan recipes. You can keep up with the blog’s delicious vegan adventures by following their Facebook, Twitter and Pinterest.


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Homemade Cereal: Paleo and Naturally Gluten-Free

Breakfast deserves an extra crunch– especially one that’s paleo approved and naturally gluten-free. Coconut flakes are the starring ingredient in this Recipe Redo and also one of the few ingredients required. Preparation is equally just as easy, simply toast the flakes in your oven and you’ll be on your way to enjoying a bowl of cereal that will make you reminiscent of Saturday mornings and cartoons. Here’s hoping this recipe brightens tomorrow’s early start! Enjoy!

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Paleo Cinnamon Crunch Cereal 

Serves 2

Ingredients:

  • 1 1/2 cup coconut flakes
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon ground cinnamon
You can find directions for this recipe and more on: Detoxinista.
This recipe was originally penned by Megan, a detox expert that sees every day as an opportunity to make healthy choices. As an added bonus, Megan’s recipes are often sensitive to the Paleo and Vegan diet. You can connect with the food-maven on Facebook, Pinterest and Instagram.

 


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Comfort Food Redo: Vegan Mac n’ Cheese

Comfort food cravings are hard to curve. With this recipe you get the best of both worlds: that unbeatable feeling of having a warm bowl of Mac n’ Cheese in your hands without feeling as though you took ten steps backwards on your wellness journey. So how does this dish mimic that cheesy goodness that makes Mac n’ Cheese a lifetime favorite? Well, the secret is the cashew sauce… it’s packed with flavor and plenty of protein! Kick it up a notch and use gluten free pasta (try brown rice shells), and you’ll have a new favorite go-to vegan dish that even the kids will love.

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Ingredients:

(Serves 4-5)

  • 12 oz. uncooked pasta

For the cheese sauce:

  • 1 cup raw cashews (soaked for a couple hours/overnight)
  • 1/2 cup nutritional yeast
  • 2 cups vegetable broth
  • 1 tsp. smoked paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. turmeric
  • 2 tsp. apple cider vinegar
  • Salt to taste
You can find detailed instructions for this recipe on the blog The Garden Grazer. Enjoy!
Kaitlin, of the blog The Garden Grazer is a self proclaimed vegetable enthusiast who enjoys making recipes that complement her passion for veggies. Her blog features recipes that are a creative and delicious take on eating fresh. For more from Kaitlin and all things The Garden Grazer, connect with her on Twitter, Facebook and Pinterest.