Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Soft and Chewy Pumpkin Protein Balls

Happy October! In need of a pick-me-up? Get your pumpkin fix and more energy! Follow this recipe for 5-Ingredient Soft and Chewy Pumpkin Protein Balls that will knock your socks off. You’ll love the easy prep too – just mix all of your ingredients together, shape them in to balls on a cookie sheet and chill. Happy cooking and enjoy!

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Ingredients

  • 1/2 cup quick oats
  • 1 scoop (30g) vanilla protein powder
  • 2 tbsp smooth almond butter
  • 2 tbsp canned pumpkin puree
  • 1 tbsp pumpkin pie spice

For detailed preparation instructions, you can find the original recipe on Carrots N’ Cake. Love what you taste? Follow Carrots N’ Cake on social media: Facebook, Twitter and Instagram.


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“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

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Cilantro Burgers with Sriracha Mayo

Chopped cilantro flavors the beef, while whole sprigs take the place of the usual lettuce. Sriracha has rightfully become an all-purpose condiment–its sweet chile heat and its vinegar punch go well beyond burgers, perking up brothy soups, meat marinades, and dipping sauces.

Fire up the grill while you still can and serve these burgers at your next Football watch party. The texture, spice and flavors will be a winning combination.

 

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Ingredients

  • 1 pound 90% lean ground sirloin
  • 3 tablespoons chopped fresh cilantro
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 (1 1/2-ounce) hamburger buns
  • 3 tablespoons canola mayonnaise
  • 1 tablespoon Sriracha
  • 1/3 cup cilantro sprigs

Preparation

  1. Combine ground sirloin, chopped cilantro, salt, and pepper in a bowl; mix just until combined. Divide sirloin mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty (about 3 1/2 inches in diameter).
  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 4 minutes. Carefully turn patties; grill 4 minutes or until desired degree of doneness. Remove patties from pan. Add buns, cut sides down, to pan; grill 1 minute or until toasted.
  3. Combine mayonnaise and Sriracha in a small bowl, stirring with a whisk. Spread 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1 patty. Divide cilantro sprigs evenly among servings; top with top halves of buns.

Nutrition Information:

Serves: 4 | Serving Size: 1 burger

Per serving: Calories: 329; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 69mg; Sodium: 543mg; Total Carbohydrates: 22g; Dietary Fiber: 1g; Sugars: 3g; Protein: 26g

Nutrition Bonus: Potassium: 366mg; Vitamin A: 1%; Vitamin C: 0%; Calcium: 8%; Iron: 22%

Recipe by: David Bonom, Cooking LightAUGUST 2014. David is a Recipe Developer, Food Writer, Teacher, Restaurant/Culinary Consultant, and Chef.

Photo: Justin Walker; Food Styling: Simon Andrews; Prop Styling: Kaitlyn du Ross


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4 Ingredient Almond Butter Cookies

Another great recipe from Melissa King of My Whole Food Life. For the mothers out there who have had to tell to your little ones, “No cookies for breakfast!” now you get to break all the rules and have these cookies for breakfast! They are healthy and made with hearty whole grain oats to get you going in the morning or keep you going in the afternoon.

“This almond butter cookie recipe is so easy and can be made in under 20 minutes.  The best part?  They are healthy enough to eat for breakfast!  This recipe will also work with peanut butter or sunflower butter.”- Melissa King,  My Whole Food Life

 

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Ingredients:

  • 2 cups gluten free rolled oats
  • 2 ripe bananas smashed
  • 1 cup almond butter
  • 1/2 tsp sea salt
  • 2 T maple syrup (optional)

Directions:

  1. Preheat oven to 350.
  2. In a bowl, mash the bananas.
  3. In a saucepan, on medium to low heat, mix the bananas and nut butter just enough to melt the nut butter a bit.
  4. Add that mixture to a bowl with the oats and salt and mix well.
  5. Spoon batter onto lined baking sheets
  6. Bake for about 10 minutes.

These cookies should last a couple weeks in the fridge and you can also freeze them for extended storage.

Check out more recipes from Melissa at mywholefoodlife.com and you can also pre-order her cookbook out Dec. 2014 on Amazon.
Also visit her on Facebook, at https://www.facebook.com/MyWholeFoodLife


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High Protein Breakfast Cookies

We love the creative use of quinoa in this recipe written by Melissa King of My Whole Food Life. She points out some great advantages about this main ingredient…

“Quinoa is naturally gluten free, so it’s a great alternative to oatmeal.  This slow cooker breakfast quinoa was much better than I ever expected!  Slow cooking the quinoa allowed the sugars in the dates and apples to come out.  I added no sugar at all to this slow cooker breakfast quinoa.”- Melissa King,  My Whole Food Life

 

 

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Ingredients:

Directions:

  1. Preheat oven to 350.
  2. Mix all the dry ingredients, except the dates, in one bowl. 
  3. Mix all wet in another.
  4. Add wet to dry.
  5. Fold in dates.
  6. Spoon batter onto a lined baking sheet
  7. Bake for about 15 minutes.

For a gluten free option, use gluten free oat flour and add an extra egg.

Check out more recipes from Melissa at mywholefoodlife.com and you can also pre-order her cookbook out Dec. 2014 on Amazon.
Also visit her on Facebook, at https://www.facebook.com/MyWholeFoodLife


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Turkey Cacciatore Burgers on Portobello “Buns”

An improvement on the average turkey burger, this healthy recipe redo comes together quickly and looks complex…so serve this one next time you have friends over for dinner. It tastes delicious, is packed with protein from the turkey and has loads of potassium courtesy of the mushrooms. What more could you ask for? – Recipe courtesy of Rachael Ray

TurkeyCacciatoreBurgersonPortobelloBuns

Ingredients:

  • 1 1/3 pounds ground turkey breast, the average weight of 1 package
  • Salt and pepper
  • 6 crimini mushrooms (baby portobellos) stems removed and finely chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 yellow onion, finely chopped
  • 2 cloves garlic, smashed away from skin and finely chopped
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
  • Handful flat-leaf parsley, chopped
  • Extra-virgin olive oil, for drizzling
  • 4 large portobello mushroom caps, stems removed
  • Coarse salt and black pepper
  • 2 cups arugula leaves, coarsely chopped
  • 1/2 pound fresh mozzarella or fresh smoked mozzarella, thinly sliced
  • Sliced red onion and sliced yellow and plum tomatoes

Directions:

  1. Preheat oven to 450 degrees F. Heat a large nonstick skillet over medium-high heat.
  2. Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley. Score and form meat into 4 large patties, 1 inch thick. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.
  3. Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper. Turn oven off. Top each cap with about 1/2 cup arugula and a burger. Cap burger with mozzarella and place back in still-warm oven. Melt the cheese 1 minute. Transfer burgers on “bun” bottoms to plates. Top with onions and tomatoes and serve.