Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Grilled Zucchini Gyros with Sun-Dried Tomato Tzatziki

If you have a garden that’s overflowing with veggies, you’re bound to be searching for a recipe that features your farmer’s market ready bounty. My favorite part about growing my own veggies is eating them all summer long – especially Zucchini. Beyond Zucchini Bread and Chips, try making these tasty Gyros.  Happy Cooking and Enjoy!


Grilled Zucchini Gyros with Sun-Dried Tomato Tzatziki


  • 6 tablespoons lemon juice
  • 3 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon smoked paprika or regular paprika
  • 1 tablespoon fresh oregano
  • 2-4 cloves garlic, minced or grated, depending on your taste
  • 1/2 teaspoon salt + pepper
  • 2 medium zucchini, sliced in 1/4 inch rounds
  • 2 cups button mushrooms, halved if large
  • 4-6 warm pieces of pita or naan
  • halved cherry tomatoes, sliced cucumber, kalamata olives + crumbled feta, for serving
  • 1 sliced avocado, for serving

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 Twitter.

COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

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Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority

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Zucchini Fettuccine with Rosemary Butternut Creme Sauce

Sweater weather calls for cozy nights in and comfort food. Here’s the skinny on a new recipe to love for Fall evenings to come: Zucchini Fettuccine with Rosemary Butternut Creme Sauce. It gets better – this dish is Paleo and Vegetarian approved along with being absolutely delicious. One thing to note before making, allow extra time for preparation. The zucchini noodles, while delicious, will take some extra time and effort. In the end your efforts will be entirely worth it! Enjoy and Happy Cooking!

Zucchini Fettuccine with Rosemary Butternut Creme Sauce



  • 1 medium butternut squash
  • 3 tablespoons coconut oil, divided
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons dried rosemary, crushed (to release flavor)
  • 1 cup full-fat canned coconut milk
  • ½ cup vegetable or chicken broth
  • ½ teaspoon sea salt
  • 1 pound shiitake mushrooms, sliced
  • 3 pounds zucchini, spiralized into fettuccine
  • Freshly-ground black pepper to taste
  • Zucchini for noodles



For directions and more visit the original recipe on In Sonnet’s Kitchen. For updates and fresh recipes, follow In Sonnet’s Kitchen on Facebook, Pinterest and Twitter.

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Parmesan Garlic Zucchini Chips

With your garden in full bloom, it’s time to talk about recipes that will use this season’s harvest while it’s fresh! Zucchini is excellent served grilled or in a fresh salad, but this recipe is a true gem. Remember when you fell in love with snacking on kale chips? Well, this recipe applies similar preparation with an amped up parmesan garlic taste. Few ingredients and easy preparation allow this recipe to be prepared ahead as a snack for a busy schedule. Depending on the size of your garden, canning can be an excellent way to preserve your garden’s bounty throughout the year. Without much difficultly, you can store your extra veggies to use in dishes throughout the year!


Parmesan Garlic Zucchini Chips


  • 1 lb (about 4 cups) thin sliced Zucchini
  • ⅛ tsp salt
  • 1 ounce of finely grated Parmesan cheese
  • 1 garlic clove finely grated or ⅛ tsp garlic powder
  • 1 tsp apple cider vinegar

For detailed preparation instructions, you can find the full recipe on Frugal Living Mom. For more from Frugal Living Mom, you can find their recipes on Facebook, Twitter and Pinterest.

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Cajun Zucchini Noodle Pasta

Spice up your dinner menu with this colorful and zesty Cajun Zucchini Noodle Pasta and your tastebuds won’t be disappointed. Venturing to try new flavors is always exciting and is a perfect opportunity to shake up a hum-drum weekly dinner menu. I’m especially fond of this recipe because it is both Vegan and Paleo approved! At first glance, it appears that this recipe includes noodles, but in fact the zucchini is spiraled to create a substitute that consists of a similar texture to the noodles. With a clever and creative approach to healthy substitutes, this dish stands out as a favorite!


Image from Detoxinista

Cajun Zucchini Noodle Pasta

Ingredients: (2 Servings)

  • 2 zucchini squash, peeled (about 1 lb.)
  • 1 tablespoon coconut oil
  • ½ red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 8 oz. sliced mushrooms
  • 2 tomatoes, chopped
  • 2 teaspoons Cajun seasoning
  • Salt and pepper, to taste

For detailed directions that explains how to prepare this Cajun Zucchini Noodle Pasta, visit the blog Detoxinista.

Original recipe published on Detoxinista.
This recipe was originally penned by Megan, a detox expert that sees every day as an opportunity to make healthy choices. As an added bonus, Megan’s recipes are often sensitive to the Paleo and Vegan diet. You can connect with the food-maven on Facebook, Pinterest and Instagram.