Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Vegetable Quinoa Fritatta

Yes this is as yummy as it sounds/looks. You will not want to switch to another type of breakfast. Trust me.

“This delicious Vegetable Cheddar Quinoa Frittata makes a protein-packed breakfast or brunch.  It is a guest favorite at Skyterra Wellness Retreat & Weight Loss Spa, where it is served over fresh greens and tomatoes with warm bacon vinaigrette for a delicious complete meal.”

 

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Ingredients
  • 1 – 1/2 cups Quinoa, cooked
  • 2 tablespoons extra virgin olive oil
  • 1 each red onion, small diced
  • 2 each zucchini, rinsed, small diced
  • 1 each yellow squash, rinsed, small diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper, ground
  • 2-4 tablespoons basil, chopped
  • 12 each eggs, local
  • 1/2 cup whole milk, local if possible
  • 3/4 cup cheddar cheese, shredded, local cheese if possible (high quality)
Directions
  1. Preheat oven to 350 degrees.
  2. Cook quinoa according to package and set aside.
  3. Preheat a large saute pan to medium heat. Add extra virgin olive oil followed by the red
  4. onion.
  5. Cook onion for 3-4 minutes then add the zucchini and summer squash. Add the salt and
  6. pepper and cook for another 5-10 minutes until vegetables are soft and cooked through.
  7. In a medium mixing bowl, add eggs and milk and whisk until combined.
  8. Spray a 13 x 9 glass casserole pan with oil.
  9. Evenly distribute the quinoa, vegetables and basil at the bottom of the casserole pan.
  10. Pour the egg/milk mixture on top of vegetables and quinoa. Top with cheddar cheese.
  11. Bake frittata in oven for 35-40 minutes or until the center has set (doesn’t jiggle).
  12. Allow the frittata to rest for at least 15-20 minutes prior to slicing. You can allow it to
  13. rest in the oven (turn off heat). Slice the frittata into 8 portions.
 
Notes
One serving is an approximately 4×4 inch slice.


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Midsummer Detox: Superfood Quinoa Bowl

Longer, hotter days call for a recipe to match! Looking for a great recipe to kickoff your Summer Detox? Look no further than this superfood packed, and delicious Quinoa Bowl. Feel free to make swaps and mix in your favorite veggies for a superfood bowl that’s all your own. Enjoy and Happy Cooking!

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Superfood Quinoa Bowl

Ingredients

For the Bowl:

  • 6 cups cooked quinoa
  • 1 medium head of broccoli, florets removed and chopped into bite-sized pieces
  • 2 cups frozen shelled edamame
  • 4 cups chopped kale
  • 1 avocado, peeled, pitted and sliced
  • 1/2 cup Blue Diamond Almonds
  • 1 batch Sesame-Soy Vinaigrette (see below)
  • toasted sesame seeds or chia seeds, for garnish

For the Sesame-Soy Vinaigrette Dressing:

  • 1/3 cup neutral-flavored cooking oil (i.e. vegetable oil, grapeseed oil, etc.)
  • 1/4 cup rice wine vinegar
  • 1 tablespoon honey (or agave, to make this vegan)
  • 2 teaspoons soy sauce
  • 1/4 teaspoon sesame oil
  • pinch of salt and black pepper

For detailed preparation instructions, you can find the original recipe on Gimme Some Oven. Love what you taste? Follow Gimme Some Oven on social media: Facebook, Pinterest and Instagram.


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Happy Earth Day! Spring Broccolini & Kale Quinoa Bowl

Happy Earth Day! To celebrate, I’ve included an appropriate Recipe Redo pick – Spring Broccolini & Kale Quinoa Bowl. Eating well tastes so much better when you know how your food is sourced! As you strive to meet your health goals, opt for recipes that take advantage of nature’s provisions. This recipe includes the wonder grain Quinoa as the base for this bowl, and the rest is up to you! Feel free to follow the recipes guidelines for ingredients or branch out to try your own Quinoa bowl! Be sure to share your favorite combination with Recipe Redo. Enjoy and happy Earth Day!

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Spring Broccolini & Kale Quinoa Bowls:

Ingredients

  • 1½ cups cooked chickpeas, drained and rinsed
  • extra-virgin olive oil, for drizzling
  • 1 bunch broccolini
  • 2 to 3 kale leaves, chopped (about 3 loose packed cups)
  • juice of ½ lemon, more to taste
  • 2 cups cooked quinoa
  • 1 watermelon radish, thinly sliced
  • ½ avocado, cubed
  • ½ cup mixed fresh herbs (I used mint and dill)
herb-y pea pesto: (this makes extra)
  • ¼ cup hemp seeds
  • ½ cup frozen peas, thawed
  • 1 small garlic clove
  • 1 cup packed fresh spinach (or sub basil)
  • ¼ cup fresh dill (or sub basil or mint)
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon Dijon mustard
  • 2 tablespoons olive oil, more if desired
  • sea salt and freshly ground black pepper

For detailed preparation instructions, you can find the original recipe for Spring Broccolini & Kale Quinoa Bowls on Love & Lemons. Love what you taste? Visit Love & Lemons for healthy recipes all week long. Can’t get enough? Follow Love & Lemons on Social Media: Facebook, Pinterest, and Instagram.


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Holiday Hosting: Quinoa Gingersnap Cookies

Tis the season for cookie exchanges and Holiday Office Parties! This year, give a bit of healthy Christmas cheer. I’m in love with this recipe for Quinoa Gingersnap Cookies – yum! These cookies are gluten-free and vegan, so no need to filling like you need to cheat to snack on one of these (or two). Enjoy and Happy Holidays!

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Quinoa Gingersnap Cookies

Ingredients

  • 2 cups quinoa flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon sea salt
  • ⅓ cup crystalized ginger, chopped into small pieces
  • ½ cup coconut oil, in a liquid state
  • 1 cup packed light brown sugar
  • 1 Tablespoon ground flaxseed + 3 Tablespoons water
  • ¼ cup molasses
  • ¼ cup cane sugar (for rolling)

This recipe was originally published on Eating Bird Food, visit their website for detailed instructions for Quinoa Gingersnap Cookies. Love this recipe? Follow Eating Bird Food on Facebook, Twitter and Pinterest.


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Quinoa Black Bean Burgers

Loving this find from Executive Chef Josh Tomson! Whether you make this for an upcoming Meatless Monday or a weekend get together, you’ll love this healthy alternative. Happy cooking and enjoy!

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Quinoa Black Bean Burger

Ingredients:

  • 1 can of black beans
  • 2 cups cooked quinoa
  • 3 onions small dice (cooked)
  • 2 carrots shredded
  • 4 cloves mashed roasted garlic
  • 2 zucchini shredded & squeezed
  • 3 tsp curry powder
  • 1 tsp cumin
  • 3 tsp vegetable stock powder
  • 4 tsp tamari or Japanese Dressing
  • 4 oz oat flour or more oil for frying

Directions:

Drain and rinse the beans, blend ½ in a food processor. Add cooked quinoa, finely diced onions and zucchini along with curry powder, cumin, vegetable stock powder, tamari, roasted garlic and oat flour. Mix carefully with your hands or with a fork (hand mixing recommended). Form patties. Bake 5-6 minutes at 400 degrees. Sear to order in preferred healthy cooking oil.


Check out Executive Chef Josh Tomson’s Chef Spotlight Page on Recipe Redo and be sure to follow The Lodge at Woodloch on Facebook and Twitter!

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Slow Cooker Breakfast Quinoa

This recipe is a no stress and no sweat kind of meal (those are the best kind in my opinion). Some days a simple and guilt-free recipe is exactly what you need to jumpstart the morning and get the kids to school on time. Slow cookers are an often overlooked kitchen essential that should be utilized to their full time-saving potential. A slow cooker is are a wonderful addition to the kitchen of an on-the-go family, and is essential to preparing this breakfast quinoa. Prepping for this meal is unbelievably easy, just throw all the ingredients in the slow cooker before you go to bed and set it to low overnight. In the morning this quinoa will be ready to serve for a deliciously healthy breakfast!

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Slow Cooker Breakfast Quinoa

Ingredients: (5 Servings)

  • 1 cup quinoa
  • 3 cups milk (or almond milk)
  • 4 medjool dates chopped
  • 1/4 cup pepitas
  • 1 apple peeled and diced
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract
  • 1/4 tsp salt

For detailed directions that explains how to prepare this Apple Cinnamon Quinoa Bake, visit the blog My Whole Food Life.

This recipe was originally penned by Melissa, a healthy eats expert that calls Dallas home. She is a self-proclaimed vegetarian of 16 years and considers cooking her true passion and loves developing recipes for her popular blog My Whole Food Life You can connect with the food-maven on Facebook, Pinterest and Twitter.

 

 


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Black Bean, Sweet Potato and Quinoa Stuffed Bell Peppers

If you are looking to add some southwestern flair to tonight’s menu, this recipe for Stuffed Red Peppers will do just the trick! Though this recipe requires quite a few ingredients, it’s not too difficult to prepare.  The end result is both tasty and aesthetically pleasing–I always consider colorful plates as a good sign of a nutrient-rich meal. As an added bonus, this recipe is vegetarian and gluten-free.

 

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Image from Ambitious Kitchen

 

 

Black Bean, Sweet Potato, and Quinoa Stuffed Bell Peppers

Ingredients: (1 Serving)

  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1/2 large yellow onion, diced (about 1/2 cup)
  • 1/2 jalapeno, seeded and diced
  • 3/4 cup uncooked quinoa
  • 2 cups vegetable broth, divided
  • 1-15 oz can black beans, rinsed and drained
  • 1 medium sweet potato, peeled and finely diced
  • 2 Roma tomatoes, seeded and finely chopped
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 cup chopped cilantro
  • 1 teaspoon red pepper flakes, if desired
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt, plus more to taste if desired
  • 3 large red bell peppers, seeds removed and cut vertically
  • 3/4 cup reduced fat shredded colby jack cheese
You can find a detailed description of instructions for this recipe on the blog Ambitious Kitchen. Enjoy!

 

Original recipe published on Ambitious Kitchen.
Monique is the face behind the healthy-eats blog Ambitious Kitchen. Her recipes are a creative and delicious take on eating fresh. For more from Monique and all things Ambitious Kitchen, connect with her on Twitter, Facebook, and Pinterest.