Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Comforting Curry Noodle Bowls

Happy Friday! I can’t wait to start the weekend. Plan a cozy night in with the recipe for Comforting Curry Noodle Bowls. Complete this dish with your favorite veggies or meat. You can’t go wrong with a yummy bowl of noodles – Happy Cooking and Enjoy!

Comforting Curry Noodle Bowls

Ingredients

  • 8 ounces uncooked thin rice noodles
  • 1 pound jumbo shrimp*, peeled and de-veined
  • Kosher salt and freshly-cracked black pepper
  • 2 tablespoons olive oil or coconut oil, divided (or any mild-flavored cooking oil)
  • 1 small white onion, peeled and thinly-sliced
  • 1 large red bell pepper, cored and diced
  • 1 large carrot, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 3 tablespoons Thai red curry paste
  • 2 (15-ounce) cans coconut milk (regular or light coconut milk)
  • 2 cups chicken or vegetable or seafood stock
  • 1/2 teaspoon ground ginger
  • optional: 1-2 red Thai chiles**, thinly-sliced
  • toppings: chopped fresh cilantro, thinly-sliced red onions

To find full preparation instructions, visit the original recipe on Gimme Some Oven. Want more healthy recipes from Gimme Some Oven?  You can follow Gimme Some Oven on social media: FacebookTwitter, and  Instagram.


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Avocado, Orange and Jicama Salad

Jicama is most likely the healthiest vegetable that you’re currently not eating. Jicama is crunchy and sweet to the taste – these two properties alone fulfill my qualifiers for a yummy mid-day snack. Consider Jicama’s impressive profile – high in fiber, Vitamin C and heart-healthy Potassium. Jicama is ideally consumed raw with hummus or guacamole, in stir-fry, in a salad and more! Today, I direct you to this recipe from Food & Wine that uses Jicama in an Avocado and Orange Salad! Try this salad as a light option for a summer meal! Happy Cooking and Enjoy!

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Avocado, Orange and Jicama Salad

Ingredients

  • 3 navel oranges
  • 2 tablespoons fresh lime juice
  • 1 tablespoon cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper
  • 1 small jicama (1 pound)—peeled, quartered and thinly sliced
  • 2 Hass avocados, quartered lengthwise and thinly sliced
  • 1 cup crumbled feta cheese
  • 1/4 cup chopped cilantro

For detailed preparation instructions and more, visit the original recipe on Food & Wine. Love what you taste? Follow Food & Wine on Social media: Facebook, Pinterest & Instagram.


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New Year’s Detox: Rice Noodle Salad With Pickled Vegetables

Who said eating clean can’t be fun? Getting a jump on your New Year’s Health goals is a great way to kick off 2016. Starting with a detox is a great way to cement those habits you desire for the new year. Change can happen! If you’re new to detoxing, it may be a great idea to start with a Gluten Free or Paleo based cleanse – this recipe works for both. You’ll be surprised at how eating clean can effect your overall health. Here’s to a new year and a recommitment to your Journey into Wellbeing. Happy Cooking and Happy New Year!

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Vietnamese Rice Noodle Bowl with Pickled Vegetables

  • 6 ounces rice noodles
  • 1 garlic clove, finely grated
  • 1 teaspoon finely grated ginger
  • ¼ cup fish sauce
  • 2 T olive or vegetable oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar (or honey)
  • 1 teaspoon sriracha chili sauce ( optional)4-5 cups your choice of thinly sliced or match stick cut vegetables- carrots, bell peppers, daikon radish, turnips, cucumber., zucchini ribbons,
  • ¼ C sliced scallions
  • 1 cup chopped cilantro, basil or mint, or a mix.
  • 4-8 ounces cooked, chilled shrimp, or cubed tofu ( both optional)

This recipe was originally published on Feasting at Home, visit their website for detailed directions. Love this recipe? Follow Feasting at Home on Facebook, Twitter and Pinterest for more.

 


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The Best Vegetarian Burrito

It’s the week after Halloween – the holiday dedicated to sugary treats and all things spooky – and it’s time for a post-Halloween sugar detox. A great place to start your detox is with an all-veggie meal. This Vegetarian Burrito from Executive Chef Hicham Elmadi of Hilton Head Health is an excellent option for those desiring an all green plate and plant based protien. Yum! Enjoy and Happy Cooking!

The Vegetarian Burrito

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Ingredients:

  • 1 each Flatbread
  • 2 tablespoons Cilantro Lime Cashew Sauce
  • ¼ cup Black Bean Puree
  • ¼ cup Quinoa, red, cooked
  • 3 ounces Kale, chopped
  • 1 tablespoon Jalapeno, minced
  • 2 teaspoons Chili powder
  • 1 tablespoon Cilantro, finely chopped
  • ¼  teaspoon Salt
  • 1 teaspoon Olive oil

Directions:

  • Prepare Cashew sauce and Black Bean puree and set aside.
  • Massage kale with jalapeno, chili powder, cilantro, salt and olive oil. Set aside.
  • Assemble each burrito by spreading black bean puree first and then the cooked quinoa.
  • Arrange kale mixture at the bottom half of the burrito and roll sides in tight.
  • Serve sliced in half with 2 tablespoons cashew sauce and a side salad with citrus vinaigrette.

Nutriton: 

  • Serves: 1
  • Serving Size: 1 wrap (with side)
  • Calories: 290
  • Fat Grams: 7 gm
  • Protein: 14 gm

Like this recipe? Check out Chef Hicham’s Chef Spotlight Page on Recipe Redo! Or, taste the delicious food in person atHilton Head Health. The original recipe for Vegetarian Burrito was posted on Hilton Head Health’s lifestyle blog H3 Daily.

 


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Vegetarian Pasta: Roasted Ratatouille with Spaghetti

Warm up your chilly night in with a spicy vegetarian pasta dish to share! Love ratatouille? No need to hop on a plane to Paris – your kitchen will do just fine. When shopping for this meal, be sure to purchase whole grain spaghetti noodles. This swap is an easy trick for keeping your health goals on track. This dish caters to the Vegetarian Palette and could be made for a Meatless Monday dish as well. If you’ve adapted a Gluten Free diet, you may want to consider swapping out whole grain noodles for ones of a gluten free brand. Either way, enjoy and happy cooking! spicy-roasted-ratatouille-with-spaghetti

Spicy Roasted Ratatouille with Spaghetti

Ingredients:

  • 2 pints cherry or grape tomatoes
  • 1 medium eggplant (about 1 pound), diced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 medium red bell pepper (or orange or yellow), diced
  • 1 medium yellow or white onion, diced
  • 6 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 6 cloves garlic, pressed or minced
  • ½ teaspoon salt
  • Freshly ground black pepper
  • Red pepper flakes
  • ½ pound (8 ounces) whole grain spaghetti
  • Freshly grated Parmesan cheese, optional
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
  • 1 teaspoon fresh thyme (optional)

For detailed directions and other fabulous conent, visit the original recipe as published on Cookie and Kate. Want more healthy recipes? Follow Cookie and Kate on Facebook, Twitter and Pinterest.


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Phyllo Veggie Pockets

I’m always searching for recipes that incorporate veggies into my life in new, fun and unexpected ways! This recipe initially caught my eye for just that reason; this unique twist on serving veggies for dinner allows you to use up your pantry’s contents. Veggies pockets allow room for you to mix and match your favorite veggies to try new combinations and tastes. If you are without access to phyllo dough, no need to fear– try using vegan puff pastry! Happy cooking! Comment below to share your favorite veggie combinations.

 

 

 Phyllo Veggie Pockets

Makes 4 large pockets

Ingredients:

  • 1 package phyllo dough, thawed (or try this puff pastry from Trader Jo’s)
  • 4 cups roasted veggies (butternut, potato, onion, bell pepper, etc)
  • 3 garlic cloves (roast them with the veggies)
  • 1 cup chopped greens (swiss chard, spinach, kale, etc)
  • Thyme leaves from 6 sprigs
  • 1 teaspoon cumin powder
  • 1/4 cup feta (omit if making vegan)
  • 4 Tablespoons butter (or coconut oil if making vegan), melted
  • Seseame seeds, for garnish

Detailed directions can be found by heading over to find the original recipe on Vegetarian Ventures.


 

We recommend following Vegetarian Ventures as they explore vegan recipes that don’t sacrifice taste. Keep up with VV  on Twitter, Facebook, Instagram and Pinterest.


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Veggie Skewers

Let’s talk grilling. Yes, it’s summer so make use of your outdoor appliance and soak up some rays while preparing dinner! Don’t let grilling intimidate you. It’s not a difficult skill to master and makes for a delicious way to use those fresh veggies from your garden. All it takes is an attentive eye, patience and a can-do attitude and you are well on your way to enjoying summer’s signature dishes. Try this recipe for starters, I know it’ll have your mouth watering for more. Feel free to mix and match veggies depending on what you have available or what your favorite veggie of the moment is. What’s really lovely about this recipe is the vinaigrette that you’ll marinate  all of the veggies in. Somehow, it gives the veggies the same flavor and makes them extra delicious. So get to the grill, enjoy some sun and fresh veggies!

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Rainbow Vegetable Skewers

Ingredients

For the Vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons white balsamic vinegar (or white wine vinegar)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper

Vegetables:

  • 16 cherry or grape tomatoes
  • 1 red bell pepper, cored and cut into 1-inch squares
  • 1 orange bell pepper, cored and cut into 1-inch squares
  • 1 yellow squash, halved and cut into 1/2-inch thick slices
  • 1 yellow bell pepper, cored and cut into 1-inch squares
  • 1 zucchini, halved and cut into 1/2-inch thick slices
  • 1 green bell pepper, cored and cut into 1-inch squares
  • 1 large red onion, peeled and quartered then cut into bite-sized pieces
  • 8 purple potatoes, halved

This recipe was originally published on Gimme Some Oven, check out their site to find detailed instructions on how to grill these Veggie Kabobs.


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.