Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Millet n’ Veggie Breakfast Tacos from Eating Clean

Spice up your morning with a breakfast taco that can be styled two different ways. All too often, a grab n’ go granola bar doesn’t quite meet each level of the food pyramid. If you’re looking for an ideal jumpstart to your morning – try this recipe for Millet ‘n Veggie Breakfast Tacos from Amie Valpone, editor-in-chief of the new cookbook Eating Clean. A filling combo of veggies and grains, these Millet tacos can be expected to serve 4. Happy Cooking and Enjoy!

Millet ‘n Veggie Breakfast Tacos: Two Ways

Serves 4

An excerpt from Eating Clean:

This filling combination of whole grains and veggies will keep you satisfied long until your next meal.

Screen Shot 2016-05-31 at 7.25.16 PMIngredients

  • 1½ cups cooked millet
  • ¼ cup finely chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice
  • ¼ teaspoon sea salt
  • 8 gluten-free whole-grain tortillas (corn-free)
  • 1 recipe Butternut Squash and Swiss Chard or Portobello Mushroom and Red Pepper mixture (see
    below)
  • 1 cup shredded red cabbage1 large ripe avocado, pitted, peeled, and thinly sliced
  • 4 scallions, thinly slicedSea salt and freshly ground black pepper
  • Cumin Cashew Cream Sauce, optional
  • Seriously Sensational Sriracha Sauce, optional

Directions:

In a small bowl, combine the millet, cilantro, lime juice, and salt. Stir to combine and set aside. Make one (or both) of the Flavor Options. To assemble, warm the tortillas on a baking sheet in a 350°F oven or in a dry skillet on the stovetop over medium heat. Place the warm tortillas on a platter or on individual plates. Divide the millet among the tortillas. Top each with either the Butternut Squash and Swiss Chard or the Portobello Mushroom andRed Pepper mixture. Top with the cabbage, avocado slices, scallions, and salt and pepper to taste. Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.

Flavor Options:

BUTTERNUT SQUASH AND SWISS CHARD :

  • 2 tablespoons coconut oil
  • 4 cups peeled, seeded, and diced butternut squash (1⁄4-inch cubes)
  • ½ bunch Swiss chard, finely chopped
  • ½ teaspoon chili powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
In a large skillet, heat the oil over medium-high heat. Add the squash and sauté for 7 to 8 minutes. Addthe remaining ingredients and cook until the chard has wilted, about 2 minutes. Keep warm.

PORTOBELLO MUSHROOM AND RED PEPPER:

  • 2 to 3 tablespoons extra-virgin olive oil1 large portobello mushroom, cut into 8 slices
  • 1 large red bell pepper, cut into long strips
  • ¼ teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch chipotle powder
  • ¼ cup thinly sliced radish, for garnish

In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the mushrooms in a single layer. Cover and cook for 4 minutes, then flip and cook for 2 minutes more. Add the bell pepper, cumin,salt, black pepper, chipotle powder, and remaining oil, if needed. Cook for 5 minutes or until vegetables are cooked through, stirring often. Garnish with the radish. Keep warm.


amievalpone1Meet the chef! For more about Amie, her new cookbook Eating Clean, and this recipe, you can find Amie on our Chef Spotlight Page. Additionally, you can keep up with Amie on her Facebook, Pinterest and Instagram for more inspiration! 

 


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Vegetarian Pineapple Black Bean Tostadas

It’s time to freshen up with a Recipe Redo that’s ready to take on Spring dinner plans! I’m always searching for recipes to tuck away in my recipe box when I’m in a pinch. This one fits the bill with an easy 10 min. prep time. This recipe is just about as easy as a healthy dinner can get – and it’s a crowd pleaser too. Love Tostadas? This one’s for you, too! This weekend, try this recipe for 10-minute Pineapple Black Bean Tostadas. My favorite part? The simple Pineapple Salsa that stacks on last. Yum! Happy Cooking!

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Pineapple Black Bean Tostadas

Ingredients

For the Tostada:

  • 1 (12-count) package Tostada Shells
  • 2 (16-ounce) cans Refried Beans
  • 2 ripe avocados, peeled, pitted and sliced
  • 1 batch pineapple salsa
  • crumbled queso fresco

For the Pineapple Salsa: 

  • 2 cups diced fresh pineapple
  • ⅔ cup loosely-packed chopped fresh cilantro
  • ½ cup diced red onion
  • 1 small jalapeno, seeded and finely-chopped
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

 


You can find detailed preparation instructions with the original recipe on Gimme Some Oven. Ali, of the blog Gimme Some Oven, strives to make recipes that are  enjoyable by all and fun to prepare. All of the blog’s recipes are simple and delicious–the perfect solution for busy families that want to make healthy meals a priority. For more from Ali and Gimme Some Oven, connect with her on FacebookTwitter, and Pinterest.


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Oaks Spa: Costa Rican Tomato Soup

On a chilly day, I look for a soul-warming bowl of soup for dinner! The next time you find that you are in the mood for a light soup – try this Costa Rican Tomato Soup. It’s even spa approved, as this recipe comes from the wonderful Chef Christine Denney at the Oaks Spa! The best part? Preparation is entirely manageable. Enjoy with a healthy panini or wrap and happy winter!

Costa_Rican_Soup_Recipe_OaksSpa

Costa Rican Tomato Soup

Ingredients:

  • 1 ½ cups tomato juice, unsalted
  • ½ cup carrot, grated
  • 2 tablespoons celery, minced
  • 2 tablespoons chives , minced
  • 3 tablespoons onion, minced
  • 2 tablespoons green bell pepper, minced
  • 1/8 teaspoon black pepper
  • ¼ teaspoon honey
  • 2 tablespoons fresh parsley, minced
  • 1/3 cup buttermilk

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This recipe was originally penned by Christine Denney, Food Services Director at the Oaks at Ojai Spa. Her recipes are always fresh and inspired by her love of nutrition and eating well. You can find that her cookbook, Recipes from the Heart, is available to purchase here. For more recipes from Christine, check out her chef spotlight  page on Recipe Redo.


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Three Grain Burgers

As the blooms on the trees indicate– warmer weather is making it’s impact. Soon, this will lead to barbecues and patio parties galore! Why not try out this Three Grain Burger and have it star as your main dish? There is a large variety of bean burger recipes, but this meatless option stands out to me with it’s daring taste and nutritious ingredients. What I love about this recipe is the extended option to add smoked gouda pimentos and fried avocados to amp up the flavor even more. Try this recipe out and comment below to share your success!

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Image from Vegetarian Ventures

Three Grain Burger with Smoked Gouda Pimento & Fried Avocado

Ingredients:

For the patties:

  • 1 cup wheatberries, rinsed
  • 1 cup whole wheat rice, rinsed
  • 1 cup oats, rinsed
  • 1/2 cup breadcrumbs
  • 1 egg, beaten
  • 1 teaspoon cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon barbecue sauce
  • 1 teaspoon mustard
  • salt / pepper
  • flour, as needed

Detailed directions, ingredients and an extended recipe can be found by heading over to Vegetarian Ventures.

Vegetarian Ventures is an excellent resource for those who lead a vegetarian lifestyle. Their eye catching photos featured on their blog are indicative of the food’s wonderful taste! Keep up with VV  on Twitter, Facebook, Instagram and Pinterest.