Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Paleo Shrimp and Avocado Salad

As the weather warms into Spring, so do my tastebuds! This light paleo shrimp and avocado salad mixes the two ingredients of its namesake, and tops it off with a zesty salad dressing that you can make yourself! You’ll love the kick that the lime juice adds to the salad dressing and how truly easy it is to whisk up. Be sure to think ahead before you prepare this dish and let the shrimp thaw in the fridge overnight. If you do forget to plan ahead, you may simply let the shrimp thaw in a bag of cold water in the sink. Either way, you’ll love the way the flavors in this recipe complement each other and work to make a truly unique Paleo dinner!


Image from Kaylyn’s Kitchen

Paleo Shrimp and Avocado Salad

Ingredients: (4-6 Servings)

  • 1 lb. cooked frozen shrimp, thawed (I used 50-70 per pound size shrimp)
  • 2 avocados, diced
  • 3 T fresh-squeezed lime juice (I used myfresh-frozen lime juice)
  • 1 tsp. ground cumin (or less if you’re not a big cumin fan)
  • 1/2 tsp. finely ground sea salt
  • 3 T extra-virgin olive oil
  • 6 green onions, thickly sliced
 For detailed instructions to prepare this yummy salad, head on over to Kaylyn’s Kitchen.
 Original recipe published on Kaylyn’s Kitchen.
Kaylyn, of the blog Kaylyn’s Kitchen, posts recipes that fit with her special emphasis on low-carb cooking. Though her recipes may be low-carb they do not lack in flavor or variety. Kaylyn has been blogging for over ten years and has plenty of wisdom to share when it comes to eating healthy! For more from Kaylyn, check out amazing blog: Kaylyn’s Kitchen and connect with her on Facebook, Twitter, and Pinterest.

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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



  • 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


  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.

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DK’s Lower Carb Mashed Cauli‘taters

DK's Mashed Cauli'taters

DK’s Mashed Cauli’taters

As the nights start to get cooler one thing I always crave is mashed potatoes.  Overall mashed potatoes aren’t a bad choice, but they can add a significant amount of carbohydrates and fat.  This blend of potatoes and cauliflower is meant to be family friendly and there is a good chance, they might not even notice the healthy swaps.  Even better, you can cut the amount of carbs in half, while not sacrificing taste or texture.

Serves:  4-6


  • 1 Head cauliflower
  • 2 Large white (russet) potatoes
  • 2 T Unsweetened almond milk
  • 2 T Brewers yeast (optional)
  • 1/2 t Minced garlic
  • 1/8 t Vegetable or chicken bouillon dissolved in a small amount of warm water (may substitute 1/2 teaspoon salt)
  • 1/2 t Fresh or dry chives, chopped for garnish
  • 3 T Ghee or vegan butter
  • Salt and Pepper to taste


  1. Bring a large pot of water to boil over high heat.
  2. Clean and cut cauliflower and peeled potatoes into small, similar sized pieces. Cook in boiling water for about 6-10 minutes, or until well done. Drain well and while still hot transfer to mixing bowl.
  3. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower and potatoes with all ingredients and blend until smooth.  Do not over blend or they become rubbery.
  4. Garnish with chives, and serve hot with pats of vegan butter or ghee.