Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Pistachio Encrusted Salmon

In need of an exotic vacay? Don’t let your distance from a tropical location hold you back. Bring the luxury and relaxation home for an end-of-summer staycation. Be sure to eat like you are on vacation too! With this Pistachio Encrusted Salmon on your plate, you may feel that your kitchen transformed into a posh restaurant. Thanks to Chef Hicham and Hilton Head Health for this recipe! Be sure to let us know how this dish worked for you. Enjoy!

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Pistachio Encrusted Salmon

Ingredients:

Pistachio & Seed Mixture (per serving):

  • ½ tsp. Pistachios, minced
  • ½ tsp. Almonds, minced
  • ½ tsp. Sesame seeds (can do mix of black and white)

Salmon:

  • 4 oz. Salmon
  • 1 tsp. White balsamic glaze, evenly divided
  • 1/8th tsp. Salt
  • 1/8th tsp. Pepper
  • ¼ tsp. Olive oil
  • 1 ½ tsp. Nut & Seed mixture –see above

Directions:

  • Prepare the nut mixture and set aside.
  •  Add ½ tsp. of white balsamic glaze to flesh side of salmon then season with salt and pepper.
  •  Bring a small sauté pan to medium high heat then add ¼ tsp. of olive oil followed by searing the salmon for ~2 minutes.
  •  Once slightly seared, remove pan off heat then top salmon with ½ tsp. of balsamic glaze + 1 ½ tsp. of the nut & seeds mixture.
  • Finish salmon in the oven until the skin is crispy or the salmon is cooked through.

Nutrition:

  • Serves: 1
  • Serving Size: 4 oz. prepared encrusted salmon
  • Calories: 200
  • Fat: 10 gm
  • Protein: 23 gm

Liked this recipe? Check out Chef Hicham’s Chef Spotlight Page on Recipe Redo! Or, taste the delicious food in person at Hilton Head Health.


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Paleo Shrimp Tacos

Looking for something a little sweet, spicy and crunchy? This recipe for shrimp tacos is Paleo approved and on track to be an end of the summer favorite. If you’ve been apprehensive to jump on the seafood taco bandwagon you may be surprised to know that they pack a powerful taste! In particular, this recipe calls for Sriracha and chili flakes so those who stay away from spicy foods may also want to lessen the amount you use. As always, this recipe only makes about five tacos so double or triple as your need requires. Happy cooking!Bang-Bang-Shrimp-Tacos-4

Paleo Bang Bang Shrimp Tacos

Makes 5

Ingredients

Bang Bang Sauce

  • 1/3 cup mayonnaise
  • 2 tablespoons sweet chili sauce (recipe below)
  • 2 tablespoons Sriracha

Sweet Chili Sauce

  • 3.5 tablespoons white wine vinegar
  • 1/8 cup water
  • 1 clove garlic, minced
  • 1/2 teaspoon minced ginger
  • 1.5 tablespoons honey
  • 1/8 teaspoon cayenne
  • 1 teaspoon chili flakes
  • pinch of salt

Tortillas

  • 2 eggs
  • 2/3 cup water
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt

Tacos

  • 1 lb shrimp, peeled
  • 2 tablespoons tapioca starch
  • 1/3 cup coconut oil, for frying
  • 1 cup nappa cabbage, shredded
  • 1/2 cup red cabbage, shredded
  • 1/2 cup minced cilantro
  • 2 green onions, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 tablespoon honey
  • Pinch of salt

For step-by-step directions and more visit the original recipe as published on Wicked Spatula. Want more? Follow Wicked Spatula on Facebook, Pinterest and Twitter.


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Quick, Easy and Healthy: Mediterranean Salad

Need a recipe in a pinch? Try this Mediterranean salad. With only ten minutes of prep time, it’ll have your tastebuds longing for a trip to the coast. The Greek inspired flavors are delectable and reminiscent of days spent listening to waves crash on the shore and toes in the sand. Feel free to experiment a bit and add grilled chicken or light fish for some protein. This quintessential summer dish is light, breezy and fresh; making it an ideal meal. Enjoy and happy cooking!

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Mediterranean Salad

Ingredients

  • 4 cups salad greens
  • 2 medium tomatoes, chopped
  • 3 medium cucumber, chopped
  • ½ red or purple onion, sliced
  • 8 ounces Feta cheese
  • Sundried Tomato Vinaigrette

For detailed instructions, check out the original recipe on Add a Pinch.


Add a Pinch is a dedicated blog for healthy eats recipes with a Southern flair and realistic prep time. Connect with their site on Facebook, Pinterest and Twitter for boundless inspiration for menu creation.


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Homemade Cereal: Paleo and Naturally Gluten-Free

Breakfast deserves an extra crunch– especially one that’s paleo approved and naturally gluten-free. Coconut flakes are the starring ingredient in this Recipe Redo and also one of the few ingredients required. Preparation is equally just as easy, simply toast the flakes in your oven and you’ll be on your way to enjoying a bowl of cereal that will make you reminiscent of Saturday mornings and cartoons. Here’s hoping this recipe brightens tomorrow’s early start! Enjoy!

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Paleo Cinnamon Crunch Cereal 

Serves 2

Ingredients:

  • 1 1/2 cup coconut flakes
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon ground cinnamon
You can find directions for this recipe and more on: Detoxinista.
This recipe was originally penned by Megan, a detox expert that sees every day as an opportunity to make healthy choices. As an added bonus, Megan’s recipes are often sensitive to the Paleo and Vegan diet. You can connect with the food-maven on Facebook, Pinterest and Instagram.

 


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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!

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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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Cajun Zucchini Noodle Pasta

Spice up your dinner menu with this colorful and zesty Cajun Zucchini Noodle Pasta and your tastebuds won’t be disappointed. Venturing to try new flavors is always exciting and is a perfect opportunity to shake up a hum-drum weekly dinner menu. I’m especially fond of this recipe because it is both Vegan and Paleo approved! At first glance, it appears that this recipe includes noodles, but in fact the zucchini is spiraled to create a substitute that consists of a similar texture to the noodles. With a clever and creative approach to healthy substitutes, this dish stands out as a favorite!

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Image from Detoxinista

Cajun Zucchini Noodle Pasta

Ingredients: (2 Servings)

  • 2 zucchini squash, peeled (about 1 lb.)
  • 1 tablespoon coconut oil
  • ½ red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 8 oz. sliced mushrooms
  • 2 tomatoes, chopped
  • 2 teaspoons Cajun seasoning
  • Salt and pepper, to taste

For detailed directions that explains how to prepare this Cajun Zucchini Noodle Pasta, visit the blog Detoxinista.

Original recipe published on Detoxinista.
This recipe was originally penned by Megan, a detox expert that sees every day as an opportunity to make healthy choices. As an added bonus, Megan’s recipes are often sensitive to the Paleo and Vegan diet. You can connect with the food-maven on Facebook, Pinterest and Instagram.

 

 


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Perfect Paleo Puttanesca

If you’re craving a dish that’s packed full of flavor, this puttanesca sports a zesty punch. One mouthful is enough to combat bored tastebuds and keep you eager to take another bite. For those maintaining a paleo diet, this recipe falls perfectly in line with the guidelines. As an added bonus, the spiraled parsnips in this dish will act as a much healthier version of spaghetti. Eat up, enjoy, and be sure to comment below to share what you love about this recipe!

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Image from Grok Grub

Paleo “Pasta” Puttanesca

Ingredients: (4 Servings)

  • 4 medium parsnips
  • 1 onion
  • 3 cloves garlic
  • 1 tsp red chili flakes
  • 4 anchovy fillets
  • 1 cup diced tomatoes
  • 1 tbsp capers
  • 1/4 tsp salt
  • Handful flat-leaf parsley
  • Black pepper to taste

For detailed directions that explains how to prepare this perfect Paleo Puttanesca, visit the blog Grok Grub.

Original recipe published on Grok Grub
This recipe was originally penned by Rachel, a healthy eats expert that calls San Fransisco home. She considers cooking her true passion and loves developing recipes for her blog  Grok Grub. You can connect with the food-maven on Instagram, Facebook and Pinterest.