Recipe Redo Blog

Traditional Recipes Redone…Healthier


Leave a comment

Quinoa Blueberry Muffin

This is an easy to make breakfast, for us carb lovers this is the perfect substitute! Once again Oaks at Ojai has another fabulous recipe. Good news, this recipe makes 2 dozen. You’re welcome in advance ūüôā

Quinoa_Blueberry_Muffin_Recipe_OaksSpa-768x549

INGREDIENTS

2 cups cooked quinoa

3 cups gluten-free flour mix (such as Bob’s Red Mill Gluten-Free All Purpose Baking Mix)

1 ¬Ĺ ¬†tsp. baking powder

¬ľ cup agave ¬ĺ cup almond milk

1 egg

1 tsp. vanilla extract

1 ¬Ĺ cups blueberries


DIRECTIONS

Mix flour and baking soda together in a small bowl. In a medium sized bowl, mix the quinoa gently with the agave, milk, egg and vanilla. Stir in the flour just until blended and then fold in the blueberries. Put ¬ľ cup mixture in each of 24 muffin cups and bake at 350 degrees approximately 20 minutes or until top of muffin springs back when touched.


Leave a comment

Mango Sorbet

Found this super simple, but yummy dessert with the Oaks at Ojai. Special thanks to Christine Denney for this super summer treat. Hope you enjoy it as much as I did!

Mango_Sorbet_Recipe_OaksSpa

INGREDIENTS

2 cups fresh mango, skins removed, chopped

1 banana, peeled and cut into chunks

1 c. fresh pineapple chunks

1 tablespoon fresh lime or lemon juice


DIRECTIONS

Place all the ingredients in a food processor and mix well until smooth.  Place in individual serving dishes (1/2 cup each) , cover, and place in the freezer for 2-3 hours.  Serve garnished with fresh berries.

OR

Freeze peeled and chopped fruit ahead of time.  Process until smooth and served in chilled cups, garnished with fresh fruit.

**Special Note:  This can easily be converted to a frozen yogurt by adding nonfat yogurt to the fruit as it is processed.


Leave a comment

Beet Hummus Recipe

Happy Independence Day everyone! I have 2 words for you BEET HUMMUS. What?! Who knew that was even a thing, well I sure didn’t until I discovered this recipe on Oaks at Ojai. Like I always say don’t “beet” it until you try it!

Beet_Hummus_Recipe_OaksSpa

INGREDIENTS

One medium sized garlic clove

¬Ĺ cup chopped roasted beets

1 cup cooked white beans or cannellini beans

2 Tbs. olive oil

2 Tbs. fresh squeezed lemon juice

¬Ĺ tsp. sea salt, optional

¬ľ tsp. ground black pepper, or to taste


DIRECTIONS

Puree all ingredients until smooth.  Serve with fresh veggies as a dip or with pita or tortilla chips


Leave a comment

Cauliflower Flatbread with Pesto

Thank you Christine Denney with Oaks at Ojai for creating this perfect substitution, if you crave carbs…I mean Italian like I do then this is brilliant and tasteful as well. ¬†Yummo!

Cauliflower-flatbread-pesto-recipe-768x463

 

INGREDIENTS

Preheat oven to 400
4 cups raw cauliflower ‚Äúrice‚ÄĚ
1 egg, beaten
1/3 cup soft goat cheese
1 tsp. dried oregano or basil
Pinch of salt


DIRECTIONS

Pulse batches of raw cauliflower in a food processor until a rice-like texture is achieved. Measure after ricing.
Fill a large pot with about one inch of water and bring to a boil. Add cauliflower, cover and cook 4-5 minutes. Drain into a fine mesh strainer.
Transfer to a clean kitchen towel and wring out the water (as much as possible). Important step!
Mix strained and drained ‚Äúrice‚ÄĚ with beaten egg and cheese & herbs. Use your hands and mix very well.
Press dough onto a baking sheet lined with parchment (important) until it is about 1/3 of an inch thick. Make the edges slightly higher, if you like, to accommodate the toppings.
Bake the crust for 20-25 minutes until it is firm and beginning to brown.
Add sauce & toppings and bake 5-10 more minutes until toppings are heated (until cheese on top is melted, if using cheese.
Simple Pesto for Topping
1 c. basil leaves, ¬ľ c. Parmesan, ¬ľ c. olive oil, 1 ¬Ĺ tsp. minced garlic, a pinch of black pepper: process all in food processor or blender until smooth. Spread on fully baked cauliflower flatbread.
This flatbread can also be topped with tomato sauce and a choice of other toppings such as sauteed mushrooms and onions, etc and dusted with a bit of Parmesan or cheese of your choice.


Leave a comment

Green Tangerine Dream Smoothie

Found this super easy smoothie recipe to make, it is a perfect starter to get that nice healthy energy boost. Bye bye coffee hello green machine! Special thanks to Christine Denney at the Oaks at Ojai.

Tangerine-Dream-Recipe_OaksSpa

INGREDIENTS

1 celery rib

3-4 “ section of European cucumber

¬Ĺ peeled lemon

1 large handful of spinach

4 tangerines, peeled

1-2 Tbs.  fresh ginger root

¬ĺ c. water

20 green grapes

2 Tbs. mint

Optional:  2 TBS. chia seed

DIRECTIONS

Blend it all together (What that’s it?!)


Leave a comment

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

logo-red-OaksSpa

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.


1 Comment

Chilled Poached Salmon

What sets your plate apart? At a glance, the colors of your dish can provide intel into its nutritional benefits. In this recipe, poached salmon is topped by a lovely pineapple salsa and cucumber sauce. You are probably already familiarized with salmon the superfood and it’s long list of health benefits. If not, here’s a brief summary: it’s packed full of Vitamin B12, Vitamin D as well as protein and Omega-3. You really can’t go wrong with Salmon! Enjoy this recipe from Chef Christine Denney!

Poached_Salmon_Recipe_OaksSpa

Chilled Poached Salmon with Pineapple Salsa and Cucumbers

Original Recipe is from the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai.

Ingredients

For the Salmon:

  • 6 salmon fillets (4 oz. each)
  • 6 lemon slices
  • 1 c. white wine mixed with 1 c. water.
  • 1 tsp. dried dill, or 1 T. fresh dill, minced

For the Cucumber Sauce:

  • ¬ľ c. European cucumber, diced (you do not have to remove the peel or the seeds if you use this variety)
  • 1 Tbs. seeded mustard
  • 1/3 c. yogurt
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. minced green onion
  • 2 tsp. capers

For the Salsa:

  • ¬ľ lb. tomatillos, chopped to the size of relish (you can do this in a food processor if you are careful not to “puree” – you want some texture)
  • 1 Tsp. green onion, minced
  • ¬ľ tsp. ground coriander
  • 1/8 tsp. garlic powder OR 1/2 small fresh garlic clove, finely minced
  • 1 1/2 tsp. rice vinegar
  • 1/2 cup pineapple, coarsely chopped
  • 1/2 cup Anaheim chilies, chopped (these can be fresh or canned green chilies – if using fresh chilies, you may want to roast them first.)

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 her cookbook, Recipes from the Heart, available to purchase here. For more recipes from Christine, check out her chef spotlight  page on Recipe Redo.