Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Happy and Healthy July 4th! Grilled Blackberry, Strawberry, Basil and Brie Crisps

Happy 4th of July! As you head out on your travels this weekend, don’t forget to plan your contribution to the cookout! I’m crazy about this Independence Day Inspired appetizer – Grilled Blackberry, Strawberry, Basil and Brie Pizza Crisps. Yum! As far as preparation is concerned, it won’t take long plop these healthy pizza crisps down next to the grill master’s spread! One suggestion – be sure to pick a gluten free or whole wheat pizza dough as your base for the crisps! Altogether, this dish makes for a patriotic and yummy statement for your holiday celebration! Enjoy and Happy Cooking!

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Grilled Blackberry, Strawberry, Basil and Brie Crisps

Ingredients

  • 1/2 (about 1/2 a pound) recipe of your favorite pizza dough
  • 1/4 cup olive oil
  • 16 basil leaves, chopped + divided
  • 8-12 ounces brie, sliced
  • 1 1/2 cups strawberries, chopped
  • 3/4 cup blackberries
  • 1/2 teaspoon pepper
  • Balsamic Honey Glaze
  • 1/2 cup balsamic vinegar
  • 3 tablespoons honey

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


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Avocado Strawberry Summer Salad

Stuck in a salad rut? Don’t let your salad be drab –  shake up your summer salad routine with season specific ingredients! Strawberries and avocados make great salad toppers, but really what makes this recipe a stand-out is the poppyseed dressing and it’s bold taste. If you haven’t made your own salad dressing before, don’t let a lack of experience scare you away from trying it out! It’ll only take a few extra minutes of preparation, just be sure to season to taste. Need more protein? Add in some chicken! As always, feel free to customize this recipe to fit your tastebuds and share what works best for you! Happy Friday!

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Avocado Strawberry Spinach Salad With Poppyseed Dressing

Ingredients:

For the salad:

  • 6 cups fresh baby spinach
  • 1 pint strawberries, hulled and sliced
  • 1 avocado, diced (or you can double this to 2 avocados!)
  • 4 ounces crumbled gorgonzola or blue cheese
  • 1/4 cup sliced almonds, toasted
  • half a small red onion, thinly sliced
  • poppyseed dressing (recipe below)

For the poppyseed dressing:

  • 1/2 cup avocado oil (or any oil, such as olive oil)
  • 3 Tablespoons apple cider vinegar
  • 2 Tbsp. honey
  • 1 Tbsp. poppy seeds
  • pinch of ground dry mustard (optional)
  • salt and pepper

 

This recipe was originally published on Gimme Some Oven, check out their site to find detailed instructions on how to toss up this summer salad.


Ali, of the blog Gimme Some Oven strives to make recipes that are quick, enjoyable by all and fun to prepare. All of the blog’s recipes are simple and delicious–the perfect solution for busy families that want to make healthy meals a priority. For more from Ali and Gimme Some Oven, connect with her on Facebook, Twitter, and Pinterest.

 


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Chilled Summer Strawberry Coconut Soup

The arrival of mid-July means that humid and hazy days have once again become the norm. Cool off with a bowl of Strawberry Coconut soup! It’s so luxuriously delicious that it could almost be served as a dessert. This recipe is healthy and excellent way to use those ripe and juicy strawberries you just purchased from your local Farmer’s Market! As an added bonus, you’ll only need 5 minutes and a blender on hand to prepare. Simply add all the ingredients listed below in your blender and your soup is practically finished! Depending on how thick or thin you prefer your soup, blend in extra yogurt to add thickness to the soup or more orange juice to make thin it out a bit. The soup can be served immediately after it is blended set it in the fridge for about 2 hours to chill. Enjoy and happy cooking!

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Chilled Strawberry Coconut Soup

Ingredients

  • 2 pounds strawberries (approx. 2 3/4 pints)
  • 1 cup vanilla yogurt
  • 1/2 cup orange juice
  • 1 tablespoon lemon juice
  • 3 -4 tablespoons sugar
  • 1/3 -1/2 cup coconut cream from can of full fat coconut milk* (optional)
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon

Garnish (Optional)

  • mint
  • orange zest
  • whipped cream

This recipe was originally published by Jen of the delightful blog Carlsbad Cravings. Head on over to the website to find the original recipe and detailed instructions for preparation! Want more? Follow their lovely recipes and updates on social media: Facebook, Twitter, and Pinterest.


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American Flag Fruit Kabobs

Fireworks and BBQ’s abound at the height of summer’s main event: Independence Day. A patriotic centered menu for the big day is a must and fun to plan! This dish will look lovely as a centerpiece and your kids will love to help with preparation. To represent the red, white and blue of Old Glory you’ll need strawberries, blueberries and bananas. You’ll also need some lemon juice for preserving the fruit and kabob sticks for displaying the fruit and for serving. Tip: be sure to slice strawberries in equal chunks, this helps for the aesthetic of the plate. Arrange the fruit according to the image below, and you’ll be well on your way to enjoying your patriotic treat! Eat up and enjoy the holiday!

American Flag

Ingredients:

  • 1 package of blueberries
  • 1 package of large strawberries
  • 6 bananas
  • lemon juice
  • 12 wooden skewers

The inspiration and image for this recipe can be credited to Recipe 4 Living. You can find a wide variety of recipes on their website as well as Facebook, Twitter and Pinterest.


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Patriotic Fruit Parfaits

While crafting menus for next week’s big celebration, consider topping off your July 4th picnic with a patriotic dessert to stun the crowd. Red, White, and Blue never looked so tasty! Better yet, these desserts can be served ready-to-eat in mason jars, making them the perfect portable party treat! My only recommendation is to make a few healthy swaps as far as ingredients are concerned. You’ll get your fair share of Vitamin C with the berries, but the heavy cream and angel food cake may be pushing it a little… Opt for greek yogurt instead of the cream, and consider a healthy recipe to make your own angel food cake to crumble as the base of your parfait. These little swaps will slash the calories without it sacrificing it’s status as a crowd favorite. Enjoy the glow of the fireworks next week and time with family and friends!

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Patriotic Parfaits

Serves 8 

Ingredients

  • 0.25 c. sugar
  • 0.25 c. water
  • 1 c. blueberries
  • 1 tbsp. fresh lemon juice
  • 1 c. heavy cream
  • 10 oz. angel food cake
  • 2 c. strawberries
  • 0.50 c. shredded coconut
  • 8 canning jars

This recipe was originally published on Delish. You can find detailed instructions to make this recipe and more on their website.


Delish serves up a wide variety of tasty recipes and treats that are easy and practical  to make. You can follow their food adventures on Facebook, Twitter and Pinterest.


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Kiwi Glazed Cheesecake from The Oaks Spa

Wrap your mind around this: a summer dessert that’s just 110 calories a slice! Many recipes for cheesecake can often be high in calories and sugar– but this redo is an absolutely necessary indulgence sans the guilt. Even better? Few ingredients and easy preparation. Strawberries and kiwis are arguably the summer staples as far as fruit is concerned and this recipe features both! Cool off poolside with a slice and enjoy. If you’re absolutely obsessed with this dessert as I know you will be, head over to The Oaks Spa and sample the original from Christine Denney!

Kiwi Glazed Cheesecake

(Serves 10, 110 Calories/serving)

Preheat oven to 350 degrees.  Spray a 9 inch pie plate with a nonstick spray.

Ingredients:

  • 3 cups nonfat cottage cheese
  • 2 whole eggs
  • 2 Tbsp. agave (or honey)
  • 1 ½ tsp. vanilla extract
  • 2 Tbsp. lemon juice

For the Cheesecake:

Process everything except the eggs in a blender or food processor until creamy.  Add eggs and process until combined.  Pour the mixture into the prepared pie plate and bake approximately 30 minutes until the center is set.  Refrigerate for at least one half hour before adding the fruit and glaze.

Kiwi, strawberry and glaze preparation:

Peel and thinly slice five kiwis.  Slice about 6 strawberries.  Prepare the following glaze:

In a small pan, heat ½ cup apple juice concentrate.  Mix two teaspoons of arrowroot or cornstarch with two tablespoons of water.  When apple mixture boils, add arrowroot mixture and whisk until incorporated and beginning to simmer.  Cool at room while you are waiting for cheesecake to be ready.

When cheesecake has chilled for one half hour, arrange kiwi and strawberry slices decoratively around cheesecake.  With a pastry brush, apply cooled glaze to fruit and fill in any places that fruit is not covering.  This will be best if chilled for at least another two hours, or overnight.  Slice and serve, either as is or with a fresh raspberry sauce.


logo-red-OaksSpaThis 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.