Recipe Redo Blog

Traditional Recipes Redone…Healthier


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ABC Salad

This yummy colorful salad is as easy as your ABC’s (ha ha.) It is light and refreshing, hope you enjoy it as much as I did. Thank you to Dr. Benjamin Maring, Kaiser Permanente Food for Health!

Avocado, beets, and citrus are the key players in this salad. And, it’s almost as simple as ABC (you still have to roast the beets while you prepare the remaining ingredients). ABC Salad provides healthy fats, vitamin C, antioxidants, some fiber and stunning colors!”

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Ingredients
  • 3 medium, or 6 small, beets (a mix of colors is nice)
  • 1 orange
  • 1 avocado
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil, plus a little extra for the beets
  • Handful to toasted, chopped nuts (almonds, walnuts, or hazelnuts)
  • A few mint leaves, minced
  • Kosher salt
  • Freshly ground black pepper
Directions
  1. Preheat the oven to 400 degrees. Trim beets of their stems and stringy roots. Halve the larger beets. Wrap the beets tightly in an aluminum foil packet with a drizzle of olive oil and small pinches of salt and pepper. Place them on a baking sheet in the oven and roast for 30 minutes.
  2. While the beets are in the oven, cut the peel and pith away from the orange and separate out the segments in a medium bowl. Squeeze any remaining juice into the bowl. Add the vinegar, remaining olive oil, nuts, and herbs.
  3. Let the beets cool down for a few minutes after removing them from the oven. Peel them with a paper towel, cut them into wedges, and add to the bowl.
  4. Halve the avocado and remove the pit. Scoop out small chunks of avocado with a spoon and add them to the bowl. Season everything to taste with salt and pepper.


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Canyon Ranch 1000 Island Dressing

 Traditionally I would post a food or drink recipe, however. Today I think it is important to focus on condiment. I mean you can make all the recipes in the world, but without that BAM! factor of a glaze or dressing it just wouldn’t be the same. Thank you Canyon Ranch!

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“Thousand Island dressing is versatile in any number of ways:  Use it as a dip for raw vegetables, as a salad dressing, or spread it on sandwiches or burgers. With our low-calorie version you can enjoy it often, but be careful with commercial varieties. Some of them pack in a whopping 120 calories for 2 tablespoons For a dairy-free rendition, omit the yogurt and double the amount of fat-free mayonnaise.”

 

Ingredients
  • 1/2 cup non-fat plain yogurt
  • 1/2 cup fat-free mayonnaise
  • 1/2 cup chili sauce
  • 1/4 cup sweet pickle relish
  • 1/4 teaspoon salt
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sugar
  • 1/8 teaspoon freshly ground
  • black pepper
  • fresh lemon juice to taste
Directions
  1. Combine all the ingredients in a bowl and mix thoroughly.
  2. It will keep, tightly covered, in the refrigerator for 1 week.


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Cucumber Papaya Salad with Poppy Seed Dressing

This is a refreshing salad, it’s easy to make and the best part is you can let it sit and marinate, so it will taste even better!

 

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“This recipe for Cucumber Papaya Salad with Poppy Seed Dressing is a guest favorite at the New Life Hiking Spa, a nationally recognized affordable destination spa located in the beautiful Green Mountains of Vermont.  Chop the ingredients, dress quickly and let marinate for 30 minutes while you take a brisk walk, and come back to a delicious lunch.”

Ingredients
  • 2 cucumbers, peeled or un-peeled, de-seeded
  • 1/2 cup diced dried papaya
  • 1/4 cup non-fat plain yogurt
  • Juice of one lemon
  • 1 tablespoon poppy seeds
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 1 clove chopped fresh garlic
  • Coarse ground pepper to taste
Method
  1. Place all ingredients in a bowl, mix, let sit for 1/2 hour and enjoy!


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Grilled Salmon Salad with Arils and Walnut Vinaigrette

This recipe is courtesy of POM Council. It’s a fun little summer recipe, not only do you get your yummy greens but you get your protein as well. This will make an excellent lunch after a long work morning, get those omega-3’s in!
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Ingredients
Walnut Vinaigrette:
  • 3/4 cup pomegranate juice
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup water
  • 3/4 cup walnut oil
Salad
  • 3 cups mixed seasonal vegetables (carrots, celery, red onion, peppers, spinach, etc.)
  • 1/2 cup pomegranate arils
Glazed Salmon
  • 6 6-oz. wild salmon fillets
  • 1 cup orange juice
  • 1/2 cup lemon juice
  • 1/2 cup lime juice
  • 1 cup canola oil
  • 1/4 cup jerk spice
  • 1/2 cup Thai sweet chili sauce
Directions
  1. Make the dressing by combining the pomegranate juice with 1/4 cup each of orange juice, lime juice and water. Slowly whisk in the oil. Use to dress the veggies.
  2. Prep the salad vegetables. Thinly slice the seasonal vegetables. Toss the vegetables with just enough vinaigrette to lightly coat. Set aside.
  3. Prep the salmon. Combine the orange juice, lemon juice and lime juice with the canola oil, jerk spice and Thai sweet chili sauce. Mix well. Place the salmon and the glaze mixture in a casserole dish, and allow it to marinate for 2 hours prior to cooking.
  4. Heat grill to medium-high heat. Remove the salmon from the marinade, and grill them for 4 to 5 minutes on each side.
  5. Assemble your salad by plating vegetables on 6 dinner plates, then top them with the salmon. Drizzle some of the vinaigrette over the salmon, and garnish with fresh pomegranate arils


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APPLE CRANBERRY SALMON SALAD

Okay, okay I know what you’re thinking, this woman is crazy for suggesting I try apple, cranberries AND salmon in one dish. Together. Tossed in a salad. It is actually quite refreshing and the fruits in the salad give it that extra oomph. Thank you Canyon Ranch for posting this recipeapple-cranberry-salmon-salad-canyon-ranch

 

 

Ingredients

½ cup Mongolian BBQ Sauce
4 4-oz salmon fillets
¼ cup fresh lemon juice
2 Tbsp honey
¼ tsp sea salt
Pinch freshly ground black pepper
1 lb Gala apples
½ lb Granny Smith apples
½ cup chopped fresh cranberries
2 Tbsp chopped fresh tarragon

Instructions

  1. Combine barbecue sauce and fillets in a shallow glass baking dish. Cover with plastic wrap and place in the refrigerator for 30 minutes to 2 hours.
  2. Combine lemon juice, honey, salt and pepper in large bowl.
  3. Core and thinly slice apples using a sharp knife. Add to the lemon-honey mixture and toss together to coat. Add cranberries and tarragon and toss well.
  4. Preheat grill or broiler.
  5. Grill or broil fillets for 3 to 5 minutes on each side, or until opaque at the center. Do not overcook.
  6. Break apart fillets into bite-size pieces. Add to the apple-cranberry salad and toss well.


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Strawberry Herb Salad

This is a nice summer meal, it is light, refreshing and overall delicious. BIG thanks to Chef Dan Richer at Rancho La Puerta!

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 Each ingredient is chosen for how its flavors influence its neighbor; they all must work together to form a tasty assembly.

Salad (Recipe)

Strawberries- 3-5 per person.  Pears or apples work fine as a seasonal substitute.

Goat Cheese- 1 ounce per person

Fresh Basil- 1 bunch, finely cut

Chervil- 1 bunch, use leaves picked from stem

Tarragon- 3 sprigs, use leaves picked from stem

Black Pepper- 5 turns of a mill

Walnuts- 1 ounce or any of the freshest toasted nuts available

Baby Salad Greens- loose handful per person

Balsamic Vinaigrette (Recipe)

Balsamic Vinegar- 2 ounces by volume

Apple Cider Vinegar- 1 tablespoon

Honey- 1 teaspoon

Mustard- 1 teaspoon

Grape Seed Oil- 16 ounces by volume, can use any neutral oil like canola if preferred

Black Pepper- 2 turns

Salt- to taste

For the dressing:

Add the apple and balsamic vinegars, honey, and mustard to a blender or food processor.  With the machine running at mid tempo, very slowly add the grape seed oil to create an emulsion.  Season with the salt and pepper.

To Assemble:

Gently mix the baby salad greens and tarragon, basil and chervil.  Dress lightly with the balsamic vinaigrette, tossing until each leaf of baby salad greens is gently coated.

Serve family style mixed together in a big bowl or plate each serving. To plate, space the strawberries around the edges of salad plates and add a small spoonful of the basil goat cheese in between. Place the greens in the center of the plate.  Top the greens with a few walnuts, and serve.


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Fall Harvest Quinoa Salad

Meet your new favorite fall salad. With hearty greens and quinoa as a base, this salad wows tastebuds with a yummy Turmeric Tahini dressing. Pack it to go or enjoy it with a fall soup of your choice! Either way, you are in for a treat with this recipe! Happy cooking and enjoy!

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Ingredients

  • 1 cup uncooked quinoa
  • 1 delicata or acorn squash, halved, seeded + cut into half circles
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon McCormick Ground Cinnamon
  • pinch of McCormick Ground Cayenne Red Pepper, to taste
  • kosher salt + pepper
  • 1 1/2 cups baby kale
  • 1 apple, cored + thinly sliced
  • arils from 1 pomegranate
  • 1/4 cup toasted pumpkin seeds or roasted pistachios
  • 8 ounces halloumi cheese, sliced (omit if vegan)
  • 1 avocado, sliced
  • Turmeric Tahini Dressing
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon
  • kosher salt + pepper

The original recipe was published on Half Baked Harvest. Visit Half Baked Harvest for directions and other delicious harvest ready recipes. Can’t get enough of fall? Follow Half Baked Harvest on Facebook, Twitter and Pinterest.


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