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Traditional Recipes Redone…Healthier

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Happy Healthy Holidays!

We will be posting healthy recipes all month.


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HG’s Sans Sweet Potato Casserole

HG’s Sans Sweet Potato Casserole

by Hungry Girl

Hungry Girl's Sans Sweet Potato Casserole

1/8th of casserole: 128 calories, 0.5g total fat (0g sat fat), 229mg sodium, 30g carbs, 3.5g fiber, 10g sugars, 4.5g protein

Prep: 20 minutes

Cook: 1 hour and 10 minutes

Cool: 10 minutes


8 cups peeled and cubed butternut squash

1 cup egg whites or fat-free liquid egg substitute

2/3 cup unsweetened vanilla almond milk

2 tbsp. Truvia spoonable no-calorie sweetener

1 tbsp. maple extract

2 tsp. cinnamon

1 tsp. vanilla extract

1 tsp. pumpkin pie spice

1/2 tsp. salt

2 cups miniature marshmallows


Preheat oven to 350 degrees. Spray a 9″ X 13″ baking pan with nonstick spray.

Place squash in a large microwave-safe bowl. Add 1/4 cup water, and cover. Microwave for 10 minutes, or until just tender enough to mash. Drain well.

Roughly mash squash. Add all remaining ingredients except marshmallows. Mix thoroughly.

Transfer mixture to the baking pan. Bake until firm, 45 – 50 minutes.

Top with marshmallows, and bake until melted and lightly browned, about 10 minutes.

Let cool for 10 minutes before slicing.



Recipe found at

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Roasted Rosemary Fingerling Potatoes

Roasted Rosemary Fingerling Potatoes


Roasted Rosemary Fingerling Potatoes

These roasted fingerling potatoes are perfect for a holiday meal: quick and convenient, but still plenty dressy. They cook in about the same time it takes for a large roast to rest before carving. Bake the potatoes in their jackets so the outsides get nice and browned while the buttery interiors gently cook through.


  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 shallots, thinly sliced
  • 2 pounds fingerling potatoes, halved lengthwise (about 6 cups)
  • Cooking spray
  • 2 teaspoons minced fresh chives

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first 6 ingredients in a large bowl, tossing to coat. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 425° for 27 minutes or until potatoes are tender, turning after 15 minutes. Sprinkle evenly with chives.

Recipe discovered at

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Paleo Mint Double Chocolate Cookies

Paleo Mint Double Chocolate Cookies

by Sonia from

These paleo mint double chocolate cookies have fresh mint in them and are super rich and gooey! They’re also grain-free, gluten-free and dairy-free.



  • 1 1/2 cup (168 grams) hazelnut meal
  • 1 cup (104 grams) extra dark or Dutch-process Dutch-process cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • the meat of 1 ripe avocado (about 160 grams of meat, my whole avocado was 260 grams)
  • 1/4 cup (56 grams) coconut oil, melted
  • 1 cup (150g) pitted dates
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons (40 grams) honey
  • 7 grams (~ 1/4 cup loosely packed) fresh mint leaves, cleaned and patted dry
  • 2/3 cup (120 grams) semi-sweet chocolate chips (make sure to use paleo / dairy-free chocolate, if necessary)
  • 12 – 15 After Eights or Peppermint Patties or these for the paleo / dairy-free version



  1. Preheat your oven to 350°F (176°C). Mix the first four ingredients in a medium bowl and set aside.
  2. In the bowl of your food processor, add the rest of the ingredients except for the chocolate chips and After Eights. Process until very well combined. It should be smooth and creamy, but there will still be little specks of dates. Add the dry mixture and pulse until combined. Take out the blade and stir in the chocolate chips with a spoon. Chill in the refrigerator for at least one hour.
  3. Form the dough into about 30 balls and place half of them on a Silpat or piece of parchment paper. Flatten the balls and then break each After Eight in two so that it’ll fit in the center of the cookie. Place each After Eight centered on top of each dough disc. Flatten the remaining balls of dough and place on top of the After Eights. Seal the edges so that the After Eights won’t ooze out.
  4. Bake for 8 minutes and then immediately remove the Silpat or parchment paper from the cookie sheet (with the cookies still on there). I did this to make sure that they didn’t bake even longer.


Recipe was discovered here:

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Pan-Roasted Sweet Potatoes with Dried Cherries & Pecans

Pan-Roasted Sweet Potatoes with Dried Cherries & Pecans


by Marcus Samuelsson

Dried cherries and nuts give this healthy sweet potato side dish recipe a traditional feel. The addition of some bacon for lushness and Aleppo pepper for a little bite really kicks things up.



  • 2 pounds small sweet potatoes, peeled if desired
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons butter, divided

  • 1 tablespoon honey
  • 2 teaspoons reduced-sodium tamari
  • ½ teaspoon Aleppo pepper (see Tip)
  • ½ teaspoon ground turmeric
  • ¼ teaspoon kosher salt
  • Freshly ground pepper to taste

  • 2 slices bacon, chopped

  • 2 tablespoons dried sour cherries
  • 2 tablespoons coarsely chopped pecans or walnuts


  • Active: 40 m

  • Ready In: 40 m

  1. Halve sweet potatoes lengthwise, then cut crosswise into ½-inch-thick slices. Heat 1 tablespoon each oil and butter in a large skillet over medium-high heat. Add half the sweet potatoes and cook, turning once, until starting to brown in spots, 2 to 4 minutes total. Reduce heat to medium-low and cook, turning frequently, until tender, 3 to 5 minutes more. Transfer to a large bowl; cover to keep warm. Repeat with 1 tablespoon oil and the remaining butter and sweet potatoes. Transfer to the bowl and keep covered.
  2. Meanwhile, combine honey, tamari, Aleppo pepper, turmeric, salt and pepper in a small bowl.
  3. Add the remaining 1 tablespoon oil and bacon to the pan and cook over medium-low heat, stirring often, until the bacon is crispy, 6 to 8 minutes. Add the honey mixture and simmer, stirring, for 30 seconds. Remove from heat.
  4. Return the sweet potatoes to the pan along with cherries and nuts; toss to coat. Serve warm or at room temperature.
  • Tips: Named for the Syrian town, crushed dried Aleppo pepper has a moderate heat with a hint of fruity tang. Use it as you would other crushed chile peppers. Find it in specialty markets and from online spice purveyors.

Recipe was discovered here:


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Pecan Butter Brussels Sprouts

Pecan Butter Brussels Sprouts





author Brittany at

yield 4

Brussels sprouts browned in a crunchy, toasted pecan butter make for a simple yet sophisticated side dish!


  • 2 cups Brussels sprouts
  • 1/4 cup pecans, chopped
  • 1 tbsp Earth Balance
  • 1 tsp brown sugar
  • 1/2 tsp lemon juice
  • pinch salt


  1. Trim off the bottoms and any wilted outer leaves of Brussels sprouts, cut a small “X” in the bottoms to promote even cooking.
  2. Bring a large pot of salted water to a boil.
  3. Add Brussels sprouts to water and boil for 10 minutes. Drain and immediately plunge into ice bath. Cut Brussels sprouts in half.
  4. In a medium sized skillet, heat Earth Balance over medium heat. Add pecans and cook for 2 minutes or until mixture is fragrant.
  5. Lay the Brussels sprouts flat on the skillet and cook over medium-high heat until lightly browned. Toss and brown the other side.
  6. Add the brown sugar, lemon juice, and salt, toss to combine.
  7. Spoon Brussels sprouts into a serving dish and top with browned pecans.

Recipe was discovered here:


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Salted Hot Chocolate

Salted Hot Chocolate

By Laura Hahn


“Everyone loves a mug of hot chocolate on a cold day. I avoid using store-bought mixes filled with tons of sugar and chemicals. My version is dairy free and gluten free. Whipping up a batch in your kitchen will make the whole house smell like a chocolate wonderland. I add a bit of salt to help make the chocolate flavor shine.”




  • 2 cups water


  • 4 tablespoons cocoa powder (Hershey’s is a gluten-free brand)
  • 2 cups almond milk
  • 2-4 tablespoons sugar (depending on how sweet you want it)
  • 1 teaspoon salt
  • 1 teaspoon vanilla



Heat water in a large saucepan. Once it starts to simmer, add cocoa powder and whisk together well.

Add milk, sugar, salt and vanilla. Whisk together and bring to a low boil. Watch carefully because it will foam up and boil over.

Keep mixing well, on and off, for a few minutes. If it starts to bubble up, remove from the heat for a few seconds. The mixture will begin to thicken as the water evaporates.

Serve in mugs, topped with marshmallows, whipped topping or a Valentine’s Day marshmallow Peep to keep it festive


Recipe was discovered here:

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Kale and Pomegranate Salad

Kale and Pomegranate Salad

By Molly Yeh

kale“I like having salads and vegetables at the beginning of the day,” says Molly. “That way, I can go through the day knowing I’ve had all my vegetables and can have more cake later on.” We like her thinking! While the crinkly, hunter-green kale and sparkling, ruby-hued pomegranate seeds are both beautiful and tasty, the real star here is the almonds. They’re pan-toasted in bacon drippings, which makes them supremely crunchy and absurdly delicious. To get a head start, cook the bacon, toast the almonds, make the vinaigrette, and prep the kale 1 or 2 days ahead; pull everything together the morning of your brunch. If you can’t find lacinato kale, you can use standard curly kale, red kale, or arugula instead.


  • 1 tablespoon canola oil
  • 1 cup thinly sliced shallots
  • 6 bacon slices
  • 1/2 cup raw almonds
  • 10 ounce lacinato kale, stems removed and roughly torn
  • 1/2 cup pomegranate arils
  • 3 tablespoons pomegranate juice
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Step 1

Heat a large skillet over medium-high. Add canola oil and shallots; cook 6 minutes or until slightly crispy, stirring. Remove from pan.

Step 2

Cook bacon in skillet over medium until crisp. Remove from pan, reserving drippings. Coarsely chop bacon. Heat drippings in pan over medium-high. Add almonds; cook until lightly browned, stirring frequently, about 2 minutes. Transfer almonds to a paper towel. Discard drippings. Coarsely chop almonds. Place kale, pomegranate arils, shallots, bacon, and almonds in a bowl.

Step 3

Combine pomegranate juice, olive oil, vinegar, salt, and pepper. Drizzle over salad; toss to coat.

Recipe was discovered here: