Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Healthy Hoppin’ John

Now that is one heck of a name, if that doesn’t catch your attention then I don’t know what would! This is a super simple, but delicious on the go. Best part is meal prep my friends. Special thanks to Lindsay Ford at Skyterra Weight Loss Spa!

spaindex_healthy-hoppin-john-recipe
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 2 stalks of celery, chopped
  • 2 gloves garlic, minced
  • 1 14-ounce can vegetable broth
  • 1 cup quick-cooking barley
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 2 teaspoons crushed red pepper
  • 1/4 teaspoon salt
  • 2 15-ounce cans black eyed peas, rinsed
Directions
  1. Heat oil in a large nonstick skillet over medium heat.
  2. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes.
  3. Add garlic and cook 1 minute.
  4. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil.
  5. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes.
  6. Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot.
  7. If desired serve with sautéed collard greens.


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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.