Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Grilled Salmon Salad with Arils and Walnut Vinaigrette

This recipe is courtesy of POM Council. It’s a fun little summer recipe, not only do you get your yummy greens but you get your protein as well. This will make an excellent lunch after a long work morning, get those omega-3’s in!
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Ingredients
Walnut Vinaigrette:
  • 3/4 cup pomegranate juice
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup water
  • 3/4 cup walnut oil
Salad
  • 3 cups mixed seasonal vegetables (carrots, celery, red onion, peppers, spinach, etc.)
  • 1/2 cup pomegranate arils
Glazed Salmon
  • 6 6-oz. wild salmon fillets
  • 1 cup orange juice
  • 1/2 cup lemon juice
  • 1/2 cup lime juice
  • 1 cup canola oil
  • 1/4 cup jerk spice
  • 1/2 cup Thai sweet chili sauce
Directions
  1. Make the dressing by combining the pomegranate juice with 1/4 cup each of orange juice, lime juice and water. Slowly whisk in the oil. Use to dress the veggies.
  2. Prep the salad vegetables. Thinly slice the seasonal vegetables. Toss the vegetables with just enough vinaigrette to lightly coat. Set aside.
  3. Prep the salmon. Combine the orange juice, lemon juice and lime juice with the canola oil, jerk spice and Thai sweet chili sauce. Mix well. Place the salmon and the glaze mixture in a casserole dish, and allow it to marinate for 2 hours prior to cooking.
  4. Heat grill to medium-high heat. Remove the salmon from the marinade, and grill them for 4 to 5 minutes on each side.
  5. Assemble your salad by plating vegetables on 6 dinner plates, then top them with the salmon. Drizzle some of the vinaigrette over the salmon, and garnish with fresh pomegranate arils


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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!

rancho-la-puerta-pico-de-gallo

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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Strawberry Herb Salad

This is a nice summer meal, it is light, refreshing and overall delicious. BIG thanks to Chef Dan Richer at Rancho La Puerta!

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 Each ingredient is chosen for how its flavors influence its neighbor; they all must work together to form a tasty assembly.

Salad (Recipe)

Strawberries- 3-5 per person.  Pears or apples work fine as a seasonal substitute.

Goat Cheese- 1 ounce per person

Fresh Basil- 1 bunch, finely cut

Chervil- 1 bunch, use leaves picked from stem

Tarragon- 3 sprigs, use leaves picked from stem

Black Pepper- 5 turns of a mill

Walnuts- 1 ounce or any of the freshest toasted nuts available

Baby Salad Greens- loose handful per person

Balsamic Vinaigrette (Recipe)

Balsamic Vinegar- 2 ounces by volume

Apple Cider Vinegar- 1 tablespoon

Honey- 1 teaspoon

Mustard- 1 teaspoon

Grape Seed Oil- 16 ounces by volume, can use any neutral oil like canola if preferred

Black Pepper- 2 turns

Salt- to taste

For the dressing:

Add the apple and balsamic vinegars, honey, and mustard to a blender or food processor.  With the machine running at mid tempo, very slowly add the grape seed oil to create an emulsion.  Season with the salt and pepper.

To Assemble:

Gently mix the baby salad greens and tarragon, basil and chervil.  Dress lightly with the balsamic vinaigrette, tossing until each leaf of baby salad greens is gently coated.

Serve family style mixed together in a big bowl or plate each serving. To plate, space the strawberries around the edges of salad plates and add a small spoonful of the basil goat cheese in between. Place the greens in the center of the plate.  Top the greens with a few walnuts, and serve.


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Comforting Curry Noodle Bowls

Happy Friday! I can’t wait to start the weekend. Plan a cozy night in with the recipe for Comforting Curry Noodle Bowls. Complete this dish with your favorite veggies or meat. You can’t go wrong with a yummy bowl of noodles – Happy Cooking and Enjoy!

Comforting Curry Noodle Bowls

Ingredients

  • 8 ounces uncooked thin rice noodles
  • 1 pound jumbo shrimp*, peeled and de-veined
  • Kosher salt and freshly-cracked black pepper
  • 2 tablespoons olive oil or coconut oil, divided (or any mild-flavored cooking oil)
  • 1 small white onion, peeled and thinly-sliced
  • 1 large red bell pepper, cored and diced
  • 1 large carrot, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 3 tablespoons Thai red curry paste
  • 2 (15-ounce) cans coconut milk (regular or light coconut milk)
  • 2 cups chicken or vegetable or seafood stock
  • 1/2 teaspoon ground ginger
  • optional: 1-2 red Thai chiles**, thinly-sliced
  • toppings: chopped fresh cilantro, thinly-sliced red onions

To find full preparation instructions, visit the original recipe on Gimme Some Oven. Want more healthy recipes from Gimme Some Oven?  You can follow Gimme Some Oven on social media: FacebookTwitter, and  Instagram.


WATCH NOW ON PBS –  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;

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Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority


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Coconut Lime Chicken Curry

Now that Spring has officially arrived, it’s time to incorporate lighter and brighter dishes in your menu. It is no secret that I’m a fan of easy and healthy dishes. This Coconut Lime Chicken Curry looked too scrumptious not to make! An essential part of this recipe is Almond Milk. If you’re looking to cut out dairy from your diet,  Almond Milk is the perfect alternative. Go one step further and ask for it next time you indulge in a latte! As you make the curry, feel free to incorporate any veggies you have on hand. This is the perfect recipe to be a little creative in the kitchen. Happy cooking and enjoy!

Coconut-Lime-Chicken-Curry-with-Rice-Noodles-1.jpg

Coconut Lime Chicken Curry with Rice Noodles

Ingredients

  • 1/2 sweet onion, quartered
  • 2 stalks lemongrass, roughly chopped
  • 1 red fresno pepper, seeded
  • 1 inch piece fresh ginger, peeled
  • 2 cloves garlic, chopped
  • 2 tablespoons peanut or sesame oil
  • 1 pound boneless chicken breasts, cut into bite size pieces
  • 2-3 cups Almond Breeze Unsweetened Original Almondmilk Coconutmilk Blend
  • 2 tablespoons fish sauce
  • 1 bunch broccoli, ends trimmed
  • 8 ounces rice noodles
  • juice of 2 limes
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped, plus more for serving
  • 2 persian cucumbers, sliced
  • sprouts, shredded coconut, shredded carrots, for serving

To find full preparation instructions, visit the original recipe on Half Baked Harvest. Want more healthy recipes from Half Baked Harvest?  You can follow Half Baked Harvest on social media: FacebookTwitter, and  Pinterest.


WATCH NOW ON PBS –  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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Wholesome Carrot Muffins

Wake up to a wholesome breakfast! If you love carrot cake, you will love this recipe for Wholesome Carrot Muffins. Though it feels indulgent, this recipe takes a healthy spin on the most important meal of the day. Even better, you can freeze these muffins for up to two weeks! My recommendation: double the batch so you can keep these yummy muffins on hand. To glaze or not to glaze – it’s up to you! The powdered sugar icing is totally optional. Happy Cooking and Enjoy!

Wholesome Carrot Muffins

Ingredients:

For the muffin:

  • 1 1/4 cups white whole wheat flour (or all-purpose flour)
  • 1 cup old-fashioned oats
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 tsp each ground nutmeg, ground ginger, salt
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 cup Wholesome Organic Honey
  • 1/4 cup avocado or olive oil
  • 2 teaspoons vanilla extract, homemade or store-bought
  • 1 1/2 cup grated carrot
  • optional 1/2 cup raisins

For the icing:

  • 1 cup Wholesome Organic Powdered Sugar
  • 1 tablespoon Wholesome Organic Honey
  • 1-2 tablespoons milk (of any kind)

To find full preparation instructions, visit the original recipe on Gimme Some Oven. Want more healthy recipes from Gimme Some Oven?  You can follow Gimme Some Oven on social media: FacebookTwitter, and  Instagram.


WATCH NOW ON PBS –  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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Mango Avocado Soba Noodles with Sesame Salmon Poke

Spice up your weekend with this delightfully colorful dish! In my kitchen, I love experimenting with new flavors. If you love everything that is fresh, healthy and tasty, you will love this dish too! Serve your family these Mango Avocado Soba Noodles with Sesame Salmon Poke. It will have you longing for summer! Happy Cooking and Enjoy!

Mango-Avocado-Soba-Noodles-with-Sesame-Salmon-Poke-3.jpg

Mango Avocado Soba Noodles with Sesame Salmon Poke

Ingredients

Salmon Poke

  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1 inch fresh ginger, grated
  • 1 clove garlic, minced or grated
  • 1 pound sushi grade salmon cut into chunks

Soba Noodles

  • 12 ounces soba noodles
  • 3 tablespoons sesame oil
  • 4 green onions, chopped
  • 1/4 cup tahini
  • juice of 1/2 a lemon
  • 2 tablespoons oyster sauce
  • 1 mango, cut into matchsticks
  • 1 cup snap peas
  • 1 avocado, diced
  • sprouts, sesame seeds, and or hot chili sauce for serving

To find full preparation instructions, visit the original recipe on Half Baked Harvest. Want more healthy recipes from Half Baked Harvest?  You can followHalf Baked Harvest.  on social media: FacebookTwitter, and Pinterest.


WATCH NOW ON PBS –  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