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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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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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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Grilled Zucchini Gyros with Sun-Dried Tomato Tzatziki

If you have a garden that’s overflowing with veggies, you’re bound to be searching for a recipe that features your farmer’s market ready bounty. My favorite part about growing my own veggies is eating them all summer long – especially Zucchini. Beyond Zucchini Bread and Chips, try making these tasty Gyros.  Happy Cooking and Enjoy!

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Grilled Zucchini Gyros with Sun-Dried Tomato Tzatziki

Ingredients

  • 6 tablespoons lemon juice
  • 3 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon smoked paprika or regular paprika
  • 1 tablespoon fresh oregano
  • 2-4 cloves garlic, minced or grated, depending on your taste
  • 1/2 teaspoon salt + pepper
  • 2 medium zucchini, sliced in 1/4 inch rounds
  • 2 cups button mushrooms, halved if large
  • 4-6 warm pieces of pita or naan
  • halved cherry tomatoes, sliced cucumber, kalamata olives + crumbled feta, for serving
  • 1 sliced avocado, for serving

For detailed preparation instructions, you can find the original recipe on Half Baked Harvest. Love what you taste? Follow Half Baked Harvest on social media: Facebook, Pinterest and Twitter.


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 Kale Roasted Autumn Salad with Brie Grilled Cheese Croutons

Need a break from your go-to salad selection? Switch things up a bit with this Crispy Kale Roasted Autumn Salad with Brie Grilled Cheese Croutons. It’s harvest season ready! Pack this salad for a mid-day antioxidant boost to carry you through the rest of your busy day. As far as ingredients are concerned, this recipe calls for quirky croutons in the form of grilled cheese cubes! Yum! Enjoy and Happy Fall!Crispy-Kale-Roasted-Autumn-Salad-with-Brie-Grilled-Cheese-Croutons-5

Crispy Kale Roasted Autumn Salad with Brie Grilled Cheese Croutons

Ingredients

  • 1 small butternut squash, peeled and seeded (reserve those seeds!) and cut into cubes (about 4 cups total)
  • 2 honeycrisp apples, chopped
  • 1/2 cup pecans
  • 2 teaspoons chili powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon peper
  • 1 large bunch kale, torn away from stem and roughly chopped
  • 4 tablespoon olive oil, divided
  • 2 tablespoon parmesan cheese, grated

Brie Croutons:

  • 2 sliced whole grain bread
  • 4 slices brie cheese
  • 1 tablespoon butter

Apple Cider Dressing:

  • 2 cups apple cider
  • 1/4 cup honey
  • 1 tablespoon apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon cayenne (optional)
  • 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.