Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Think Green: Edamame Salad from the Oaks At Ojai

This Spring, think green when it comes to your plate. A colorful plate is often an excellent sign of the dish’s nutritional value. You’ll find that this Edamame Salad from the Oaks at Ojai’s chef Christine Denney is plenty green and calorie conscious without sparing flavor. Besides, what’s not to love about edamame? When steamed and used as a salad topper, it gives an extra crunch and snap to each bite. Enjoy and Happy Cooking!

Los Angeles Wedding Photography by Issa Sharp

Image from Oaks at Ojai

Ingredients

  • 1 1/2 cups shelled edamame (soybeans), approximately 1/2 pound
  • 20 cherry tomatoes, halved
  • 1 green onion, thinly sliced
  • 2 TBS minced fresh mint
  • 2 TBS minced fresh dill
  • 3 TBS red wine vinegar
  • 1 1/2 TBS olive oil
  • 1/4 cup feta cheese, crumbled
  • A pinch of black pepper

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This recipe was originally penned by Christine Denney, Food Services Director at the Oaks at Ojai Spa. You can find the original recipe with complete directions here. 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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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!

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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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Chef Spotlight – Chef Hicham

Meet Chef Hicham Elmadi: Executive Chef at Hilton Head Health

Chef HichamBorn and Raised in Casablanca, Morocco, Chef Hicham has been in love with cooking since childhood.  After graduating from culinary school in 1998, he worked in fine restaurants around the world, including Spain, Italy, and France.  Fluent in five languages, he eventually moved to the US to join the exciting Atlanta culinary scene.  Chef Hicham specializes in preparing all styles of Mediterranean cuisine, including, of course, Moroccan fare.  His expertise and skills are uniquely suited to share his enthusiasm for healthy, natural food prepared from locally sourced, sustainable ingredients.

 

Visit Hilton Head Health – Health Spa and Weight Loss Retreat 

Chef Hicham’s  Recipes on Recipe Redo:


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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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Chocolate Spa Bark from The Oaks at Ojai

Chocoholics rejoice! At only 70 calories, this special treat is absolutely irresistible and completely chocolatey without the guilt. With only a few ingredients, this recipe is healthy and easy to prep. Thanks is due to Chef Christine for sharing her recipe! If you are completely obsessed with this recipe as I know you will be, head over to The Oaks Spa and sample the original from Christine Denney.

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Chocolate Spa Bark

Ingredients

  • 4 oz. of your favorite dark chocolate—approximately one cup, chopped  (60%-72% cocoa level recommended for ultimate health benefits)
  • 2 oz. raw nuts and dried fruit
  • (use what you like, combine and experiment—walnuts, cashews ,pecans, dried cranberries or raisins, Pistachios, pumpkin seeds, sliced almonds)

Directions

  • After chopping the chocolate, put it in a small glass bowl and carefully melt it in the microwave, 30 seconds at a time, whisking until completely melted.
  • On a piece of parchment or wax paper, arrange the nuts and fruit in a rectangle or square, in one layer, but close together.
  • Drizzle melted chocolate over fruit and nuts, and use a spatula to create an even covering, pushing the sides in to cover.
  • You can sprinkle the top with slivered almonds, pumpkin seeds, minced candied ginger, raw coconut—the possibilities are endless!
  • Refrigerate one half hour.
  • Cut into 12 equal pieces (three x four) and enjoy—one piece at a time for a special 70 calorie treat!
  • Each piece will be ½ ounce featuring protein and antioxidants, deliciousness  and flavonals.

This makes a particularly wonderful treat for the holidays—you can personalize the creation for each person on your gift list with the tastes they like best!  Purchase some candy papers and small boxes, wrap with a colorful bow and you have a beautiful, healthful gift that you made yourself!


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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.