Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Blistered Tomato Spinach Scramble

This breakfast I discovered has all the qualities the perfect date should. It is colorful, fun, yummy and overall perfect because they actually make you enjoy the morning (even when you’re cranky!) Special thanks to The Ranch at Live Oak Malibu.

 

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Ingredients
  • 4 teaspoons extra-virgin olive oil
  • 1 pint grape tomatoes
  • 1 clove garlic, minced
  • 6 cups lightly packed spinach leaves
  • 1/2 cup chopped scallions
  • 1 tablespoon chopped fresh thyme
  • Pinch of crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 6 large eggs, beaten
  • Nutritional yeast, optional
Directions
  1. In a large, heavy skillet, heat 2 tsp. oil over medium-high heat. Add tomatoes and garlic; cook, shifting pan occasionally, until tomatoes are lightly browned and blistered on all sides, about 4 minutes. Transfer to a bowl.
  2. Heat remaining 2 tsp. oil in skillet. Add spinach, scallions, thyme and red pepper flakes; sauté until spinach is tender, about 5 minutes. Spread spinach evenly over skillet. Scatter tomatoes over spinach and sprinkle with salt and pepper. Pour eggs into skillet and turn off heat.
  3. Immediately stir egg mixture with a heatproof spatula until eggs are gently scrambled, about 1 minute. Sprinkle with nutritional yeast, if desired, and serve hot.


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Superfood Summer Smoothie

Kickstart your summer mornings in to shape with a powerhouse smoothie! With spinach, blueberries, green tea and ginger in the mixture, this smoothie undoubtedly earns its “Superfood” title.  Feeling ambitious?  My favorite part about smoothies is that it’s easy to swap or add in additional ingredients! I’ll enjoy this smoothie all summer long as a post work-out go-to or as an on the go treat! Enjoy and Happy Cooking!

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Superfoods Smoothie

Ingredients

  • 1 cup baby spinach loosely packed (organic)
  • 1 sm frozen banana, slice before freezing
  • 1 cup frozen berries, unsweetened (blueberries were used in the photo)
  • Fresh ginger root (1/2″ slice)
  • 1/2 cup Kefir or Greek Yogurt, plain, low-fat
  • 1 cup chilled green tea (unsweetened)
  • 1/2 cup pure pomegranate juice
  • 1 cup crushed ice

Love what you taste? Check out the original recipe on SkinnyMS. for detailed directions and more healthy and tasty finds. Can’t get enough? Follow SkinnyMS on social media – Facebook, Pinterest and Twitter.


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Spinach Pesto Pizza

Pizza cravings are hard to kick – especially on a Friday night when pizza and a movie sounds like a great way to jumpstart the weekend! Who said you have to ditch the pizza pie altogether? Traditionally, yes, pizza isn’t the best option for a health conscious diet. With a few ingredient and method swaps, however, you’ll soon be on your way to enjoying a long-time fav with an updated twist. What could be better? (Or yummier!) Tonight, try serving up this delicious recipe for Spinach Pesto Pizza with Artichokes and Roasted Red Peppers. Do you love Margherita pizza? This recipe calls to mind hints of everything you love about that recipe with an amped up veggie helping. Enjoy and Happy Cooking! Screen Shot 2016-03-24 at 10.27.07 PM

Spinach Pesto Pizza with Artichokes and Roasted Red Peppers

Ingredients

  • 1/2 a batch of Whole Wheat Pizza Dough
  • 1/4 cup Spinach Walnut Asiago Pesto
  • 1 cup artichoke hearts, quartered
  • 1/2 cup roasted red peppers, sliced
  • 1/2 cup shredded Asiago cheese
  • a pinch of cornmeal & nonstick cooking spray

Love what you taste? Yum! You can find the original recipe with detailed preparation instructions on Baked Greens. Keep up with Baked Greens on social media for more yummy and healthy meal inspiration: Facebook, Pinterest and Instagram.


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Guacamole Redo – Popeye would be proud

I have always loved Mexican Food and guacamole has always been at the top of the list.  The name is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). To make a perfect dip, you must use perfectly ripe avocados or it just won’t work.  To ripen hard ones store them in a paper bag with other fruits and veggies and check every day.  Gently press on the skin of the avocado and when it gives slightly, it is ready.

Avocados are VERY healthy for you offering a wallop of healthy fat as well as potassium, Vitamin E and Folic Acid.  Often when starved for time, I will simply eat half an avocado with a little salt for breakfast.  It keeps me satiated and regulates my blood sugar levels.

To redo this recipe in a way that allows you to eat as much as you like, while taking up the nutritional ante, I decided to add chopped spinach.  Because spinach is mild, you will never even notice it is in there.  The spinach reduces the amount of fat per serving while increasing the amount of fiber helping those of us with tummy issues.

Guacamole spinachIngredients:

  • 2 ripe avocados
  • ½ red onion, minced (about 1/2 cup)
  • ½ red bell pepper, finely chopped
  • 1 handful of fresh raw spinach, finely chopped about ½ Cup
  • 2 tablespoons cilantro finely chopped
  • 1 tablespoon of fresh lime juice
  • ½ teaspoon coarse salt
  • A dash of freshly grated black pepper
  • For the adventurous:  A couple shakes of cumin, coriander and chipotle spice – and minced jalapeno if you like it spicy
  • 1/2 ripe roma tomato, seeds and pulp removed, chopped
  • To stay allergen free, slice up a jicama into cracker sized pieces and dip
  • If you do not have access to jicama you can use other vegetables to scoop and dip such as celery, bell peppers and cucumbers.

Method:

guacamole

  1. Cut avocados in half. Remove seed. Scoop out avocado from the peel and place in a medium sized bowl.
  2. Using a fork, roughly mash the avocado, leaving it a bit chunky. Add the chopped onion, pepper, spinach, cilantro, lime or lemon, salt, pepper and other seasonings.  Blend only slightly as you don’t want it mushy.
  3. When ready to serve, add in the tomato and blend slightly.  Slice the vegetables you plan to use as your chips.
  4. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.