Remembering Recipe ReDux

Seven years ago I was accepted into the Recipe ReDux challenge and I have enjoyed creating healthy recipes for the various themes as a way to branch out my culinary skills and enjoy the other dishes from the group members. This weekend is the 8th birthday of Recipe ReDux and it is coming to an end so we were asked to reflect on some of our favorite recipes.

I will miss this group but will continue to develop healthy and tasty recipes for you to enjoy!
In the meantime,  here is a trip down memory lane. I have created 82 recipes with the group, below are some of my favorites:


My very first recipe- Sesame Seaweed Salad!




Strawberry Brownie Bites




Morning Glory Muffins




Maple Walnut Spaghetti Squash With Walnuts and Goat Cheese



Almond Chocolate Chip Walnut Bars



My last recipe post:  Power Salad

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Recipe ReDux Post # 82: Power Salad

The Recipe ReDux for May is "Shower Season," meaning we were challenged to develop healthy recipes that could be served at brunches and showers for this time of year....think graduations, bridal baby showers galore!

Vegetables and salads are often overlooked or ignored at these types of gatherings so I wanted to create a salad that would be enticing enough for guests to choose to put it on their plate for its flavor, not just for obligatory health benefits. I tried a combination of trendy kale salad mix, balanced out with some simple butter lettuce, added some fresh fruit and dried cranberries for sweetness and then topped it with chopped nuts for a salty crunch. This salad is packed full of nutritious power foods like berries, kale and nuts, thus earning its name. The tastes and textures work really well together and you can top it with your favorite vinaigrette dressing.

Ingredients:

6 cups kale slaw type salad mix (with kale, cabbage, brussels sprouts, broccoli- I used Trader Joes Cruciferous Crunch)
6 cups butter lettuce
1 cup fresh blueberries
1 cup chopped apple
1/4 cup dried cranberries
1/4 cup chopped nuts (I used pistachios...almonds or walnuts would work well too)
vinaigrette dressing of choice

Directions:

Put all the ingredients in a large bowl, add dressing, toss and serve.  Chill in the fridge with dressing on the side if not serving immediately.

Makes 14 cups, about 7 servings

Serving size 2 cups (without dressing) Calories 85  Protein 2 g  Carb 16  g  Fiber 3 g Sugars 11 g Fat 2 g Saturated fat 0 g Sodium  27 mg
   

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Recipe ReDux Post # 81 Paleo Friendly Apple Almond Energy Bites

April’s Recipe ReDux theme is “Bars and Bites” and the goal is to create healthy energy bars or bites for snacks, lunch boxes and quick pick me ups. I am trying my hand a Paleo diet lately (in order to investigate some food sensitivities) so I found this a great opportunity to try to create some grain free and dairy free bites as a first. These are very simple to make and require very few ingredients, yet are quite tasty and filling. I hope you try them out and take a look at all the other awesome bite-size recipes created by the talented Recipe ReDux bloggers.  

Ingredients:

1 cup of dried apple rings (approximately 15-16 rings)

1/2 cup unsalted almond butter

½ cup unsweetened coconut

1 teaspoon vanilla extract

¼ teaspoon cinnamon

1/8 teaspoon of salt 

additional coconut to coat (optional)

1 -2 teaspoons of honey or maple syrup (optional, if you like them a bit sweeter)

Directions:

Combine all the ingredients in a food processor and blend for a few minutes until mostly smooth,  Form into 14 balls and roll in coconut to coat.  Store in an airtight container in the fridge.

Makes 14 bites, 14 servings

Serving size: 1 bite  Calories 95  Protein 2 g  Carb 7 g  Fiber  2 g Sugars  4 g Fat  7 g Saturated fat 1 g Sodium  50  mg

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Recipe Redux Post # 80 Purple Potassium Power Smoothie

March's Recipe ReDux centers around the theme of "Spring Cleaning."  Being that the first day of Spring falls this week, we were asked to create a recipe with at least 3 ingredients that we have currently on hand to "clean" out our pantry/fridge and reduce food waste.

I ended up making a smoothie with exactly 3 ingredients for a couple of reasons:

1.  Over ripe bananas are always hanging my kitchen around that need to be used up or frozen

2.  A bottle of purple carrot juice from Trader Joes was sitting on my counter and I have been wanting to try it out in a smoothie instead of just consuming it via straight shots here and there to get in some extra vitamins/minerals

3. My daughter was under the weather and asked for a smoothie, which I wanted to use an opportunity to give her some extra nutrition

To keep things simple I tried the combo of just banana, strawberries and purple carrot juice and it came out quite tasty. Gabby was a huge fan and drank it down immediately so that deemed it a winner in my book.

This smoothie has a whopping 500 mg pf potassium (15% of daily value),  100% RDA for Vitamin C and is a good source of fiber.  It is great for a post exercise/sport event snack and you can even add your favorite protein power or some almond/peanut butter to make it heartier as well.

Makes 1 serving 

Servings size 1 smoothie Calories 149 Protein 2 g Carb 37 g Fiber 4 g Sugars 23 g Fat 0 g Saturated fat 0 g Sodium 17 mg

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Recipe Redux Post # 79 Mediterranean Bruschetta Mix

The Recipe ReDux for February is Oscar themed dishes. The challenge is focused on create a dish associated with a famous movie or a viewing party appetizer worthy to celebrate the big night. Parties  tend to have more than their share of indulgent goodies so I thought I'd make a very light and refreshing dish to offset all the heavier foods that tend to be served.  This recipe combines very simple ingredients to create a delicious low calorie appetizer that works great with crackers, pita bread or bruschetta style with toasted bread.  It tastes great on toast spread with hummus or mashed avocado as well. I hope you will give it a try along with all the other Recipe ReDux Oscar recipes!

Ingredients:

1 cup diced Persian Cucumber

1 cup diced tomatoes

1 cup diced black olives

1 tablespoon rice vinegar

1 tablespoon lemon juice

salt and pepper to taste

dash of dried oregano (optional)

Directions:

Combine all of the above in a medium sized bowl.  Chill is not serving immediately. Serve with pita wedges, pita chips, toasted bread. 

Makes 3 cups  6 servings

Servings size 1/2 Calories 45 Protein 1 g Carb 4 g Fiber 1 g Sugars 2 g Fat 3 g Saturated fat 0 g Sodium 44 mg

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Recipe ReDux Post # 78 Banana Blueberry Oat Bran Muffins

January's Recipe ReDux challenge is ringing in the New Year with a theme of cooking with "new to you" ingredients.  We were encouraged to share a healthy recipe using an ingredient that we have never tried before. Since I went gluten-free over 5 years ago I have always missed certain baked goods, namely muffins. I have created many recipes of my own to satisfy the craving and am always scanning the offerings at local coffee shops and bakeries to see if they may have any tasty gluten free options to treat myself from time to time as well. When we were in Tahoe for the holidays I was surprised and delighted to find gluten free oat bran muffins in skiing village coffee shop and have been thinking about trying to experiment with using oat bran at home too.  This challenge seemed to be the perfect opportunity to try making with it so I ordered some of Bob's Red Mill gluten free oat bran and went to work. I decided to keep with one of my favorite bases to use when baking muffins, mashed banana in order to keep the sugar and fat content low. I also added some corn meal to enhance the flavor as well and the recipe came out pretty darn good!   Hopefully you will enjoy it too and l check out all the other "new" culinary creations developed by the talented Recipe ReDux group.  

Ingredients:

2/3 cup oat bran ( use Bob's Red Mill if you are on a gluten-free diet)

1/4 cup oat flour (use a gluten free brand such as Bob's Red Mill if you are on a gluten-free diet)

1/4 cup corn meal

3/4 teaspoon baking powder

1/4 teaspoon baking soda

3 large sized over ripe bananas, mashed

6 Tablespoons liquid egg white

¼ cup (packed) brown sugar

1/4 cup milk (I used unsweetened vanilla almond milk)

1 tablespoon vanilla extract

1 cup fresh blueberries 

cooking spray

Directions:

Preheat oven to 350 degrees. Combine the oat bran, oat flour, cornmeal, baking soda and baking powder in a small bowl.  In a large bowl, mix together the mashed banana, brown sugar, egg whites, milk and vanilla. Add the oats bran/flour mixture to the wet ingredients and mix well. Stir in the blueberries. Spoon into a 12 space regular size muffin pan coated with cooking spray and bake for about 25 minutes, until top is firm, lightly browned and a toothpick comes out mostly clean when inserted into the center.

 Makes 12 servings

Serving size 1 muffin Calories 130 Protein 3 g Carb 20 g Fiber 3 g Sugars 9 g Fat 4 g Saturated fat 1 g Sodium 73 mg

IMPORTANT NOTE: these muffins are very moist so the ones you do not eat on the day you bake them must be stored in the fridge.  

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Recipe ReDux Post # 76 Roasted Red Pepper and Pumpkin Soup

The Recipe ReDux for December is “Souper Soups” and we were encouraged to create healthy soup recipes.  I wanted to develop something festive for the holidays so I decided to go with red peppers plus a hint of pumpkin as a base to combine with vegetable broth.  Adding some paprika and cayenne gave the recipe a nice kick.  These simple clean  ingredients come together to create a flavorful nutritious soup that is very low in calories and fat, yet surprisingly filling.  I hope you will give it a try along with all the other Recipe ReDux soup recipes.

Ingredients

5 medium red bell peppers, cored, seeded and quartered
1/3 cup pumpkin puree (fresh or canned)
3 cups vegetable or chicken broth
½ teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)

¼ teaspoon salt (optional)

cooking spray or parchment paper

Directions:

Preheat the oven to 400 degrees. Add the peppers to a baking sheet coated with cooking spray or lined with parchment paper. Roast them 10 minutes, flip them over and then roast for another 10 minutes. Remove from oven and set aside to cool. Add the half of the cooled peppers and 2 cups of the broth to a blender or food processor and blend on high speed for one minute. Add the rest of the peppers, the last cup of broth and the spices in the blender and blend for another 1-2 minutes until smooth. Put the blended mixture back in a medium pot and warm on medium heat for 4-5 minutes until heated through.

Makes 4 -5 cups, four servings
Serving size: about 1 cup Calories   60  Protein 2  g Carb  15 g Fiber  1 g Sugars  2 g Fat  0 g Saturated fat  0 g Sodium  106 mg

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Recipe ReDux Post # 75: Pumpkin Frozen Yogurt Mini Sandwiches

The Recipe Redux for October is "Fresh From the Pumpkin Patch," so as you can guess, we were asked to create recipes using pumpkin of course! Gabby wanted to work on the recipe with me and had recently seen a picture of an ice cream sandwich so she asked if we could somehow combine mesh the pumpkin theme with some sort of ice cream sandwich as well. Our first thought was to use pumpkin ice cream but we realized we wanted to try something healthier than that.  After brainstorming we came up with making a protein bar type base with pumpkin puree and putting pumpkin yogurt in the middle which came out delicious! These mini ice cream sandwiches packed with whole grains, healthy fat and a decent amount of protein to not only satisfy a sweet craving for dessert or enjoy a treat-like snack...but they can even be eaten for breakfast, which we'd like to think is a game changer.  We hope you will try them out along with all the other pumpkin inspired creations brought to you by the recipe redux crew.

Ingredients:

1 cup creamy or crunchy unsalted natural almond butter (I used Trader Joes Raw Unsalted Crunchy)

1/3 cup pure maple syrup  
3 tablespoons pumpkin puree

2 teaspoons brown sugar

1 tablespoon vanilla extract

¼ teaspoon pumpkin pie spice

1/8 teaspoon salt

½ cup oats (old fashioned, not quick, use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)
¾ cup of unflavored protein powder *

2 six ounce containers of flavored Greek Yogurt, at least partially pre-frozen in the freezer for a few hours (vanilla or pumpkin work well)
Wax or parchment paper

8 x 8 inch pan

Directions:

In a medium sized bowl, combine the almond butter, maple syrup, pumpkin, brown sugar, vanilla, pie spice and salt and mix well.  

Stir in the protein powder and oats and mix some more. Divide the dough mixture in half. Take one half of the dough mixture, and press it into a square to fit a 8 by 8 inch pan. (Lining the pan with a large rectangular piece of parchment paper, placing the mixture on one side and then folding the paper over to press down works nicely since the dough is so sticky.) Lift the paper to remove the dough square and set aside. 

Repeat the same process with the other half of the dough (lining it with parchment and pressing it into a square to fit a 8 by 8 inch pan.  Take the partially frozen yogurt out of the freezer and spread it on top of the dough in the pan to evenly coat.  

Carefully take to dough square previously set aside and put it on top of the yogurt topped dough to make a sandwich.  Cover with parchment and put in the freezer for 4-5 hours.

* I have had great success with using Nature’s Best Isopure Perfect Natural Protein Powder unflavored- it is gluten-free, lactose free

Makes 16 mini sandwiches

Serving size: 1/16th of recipe Calories 197 Protein 9 g Carb 12 g Fiber 2 g Sugars 7 g Fat 9  g Saturated fat <1 g="" sodium="" span="" style="mso-spacerun: yes;"> 51 mg

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Recipe ReDux Post # 74 Gabby's Greek Omelet

The Recipe ReDux for September is "Kids That Cook." And, as the title implies, we were encouraged to bring our kids in the kitchen to help with this challenge.  Gabby is going on 4 plus years of enjoying cooking time with me and lately she has been asking to learn how to make an omelet.  We decided this would be a perfect opportunity for her to learn.  Our weekly local produce box delivery included some fresh oregano this week so we definitely wanted to include that.  As we peeked in the cupboard a jar or olives and some sun dried tomatoes inspired us to go with a Greek style omelet.  We started with some egg whites and used them to blanket some fresh chopped spinach, the oregano, sun dried tomatoes, olives and shredded mozzarella cheese. The combination worked perfectly, was so easy to prepare and was SO flavorful. We spilt it and savored every last bite together. I hope you and your family will give this one a try as well as some the other kid-friendly recipes from the Recipe ReDux group.

Ingredients:

2 eggs or 1/2 cup liquid egg whites/substitute
1/2 cup chopped fresh spinach
1/2 teaspoon oregano (fresh or dried)
1 tablespoon chopped sun dried tomatoes
5 chopped kalamata olives
1/4 cup low fat mozzarella cheese
cooking spray or olive oil

Directions:

Coat a small to medium sized pan with cooking spray or olive oil and warm on medium heat for 1 minute.  Pour in the eggs/liquid egg whites and heat for 1 minute.  Sprinkle the spinach, oregano, sun dried tomatoes, olives and cheese on one side of the eggs and heat for another 1 minute.  Fold the side without the toppings over to cover them and heat for another minute.  Flip the omelet over and heat for another 1-2 minutes until lightly browned.

Makes 1 serving

Serving Size 1 omelet: Calories 205 Protein 22 g Carb 9 g Fiber 1 g Sugars 2 g Fat 9 g Saturated fat 1 g Sodium 656 mg

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Recipe ReDux Post # 73 Mexican Style Cucumber Boats

August Recipe ReDux theme is “Crunchy Snacks!”  When I think of crunchy snacks-chips, pretzels, popcorn come to mind, yet this time I wanted to try create a different kind of snack.  Raw veggies pack a healthy crunch and I had some cucumbers in the fridge, so I decided to start with those.  I wanted to make a heartier snack so I filled tried my luck at a Mexican themed cucumber boat by filling them with some black bean dip from Trader Joes that I had bought recently and have been wanting to sample.  Topping them with some tomatoes, corn, olives and cheese worked perfectly and the recipe came together nicely. These are a great appetizer, afternoon snack, or a few of them could work for a quick lunch too.  I hope you will try them out along with all the other snacks developed by the Recipe ReDux group.

Ingredients:

3 Persian cucumbers, ends trimmed, halved and seeded (makes 6 “boats”)
6 tablespoons black bean dip (I used Trader Joes brand)

2 tablespoons chopped black olives
2 tablespoons cooked corn
2 tablespoons finely diced tomato

2 tablespoons low fat shredded cheese

Directions:

Spoon about 1 tablespoon black bean dip into each cucumber half, sprinkle with 1 teaspoon each of corn, tomatoes and olives. Top each with one teaspoon of cheese and serve. Chill if not serving immediately.

Makes 6 servings

Serving Size 1 boat: Calories 45 Protein 2 g Carb 7 g Fiber 2 g Sugars 2 g Fat 1 g Saturated fat 1 g Sodium 156 mg

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Recipe ReDux Post # 72 Stone Fruit Smoothie

The Recipe ReDux for June is "Super Stone Fruit" where we were encouraged to develop recipes incorporating stone fruits like peaches, plums, apricots and plums. I happened to have a bunch of peaches and plums on hand, since they are family favorites, so this was a perfect time to create a recipe using them.  It's been so hot here in Los Angeles that a smoothie seemed in order and I had never tried these fruits in one so I was interested to see how it would come out. I started with an easy base of vanilla Greek yogurt, added plum, peaches and a little almond milk as well. To increase the healthy fat and protein I threw in some almond butter too.  It came out delicious- tangy, sweet and refreshing. Its a great alternative for breakfast, a snack or dessert!  I hope you will give it a try along with all the other stone fruit creations made by the recipe redux group.

Ingredients:

1/2 cup chopped plums
1/2 cup chopped peaches
6 ounces of vanilla Greek yogurt
1/2 cup milk (I used vanilla unsweetened almond milk)
1 tablespoon almond butter

Directions:

Put all of the ingredients in a blender and blend on high speed for a minute until a smooth consistency is reached.

Makes one serving

Serving size: 1 smoothie Calories 317 Protein 21 Carb 41 g Sugar 31 Fiber 3 g Fat 10 g Saturated fat 2 g Sodium 181 mg

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Recipe ReDux Post # 71 Mini Bagel Bite Sandwich Skewers Three Ways

June’s Recipe ReDux challenge is “Sandwich Upgrade” and we were encouraged to put a creative spin on sandwiches. I decided it was time to bring Gabby in on this one since she is a sandwich lover and it has been awhile since we made a recipe together. Bagels are one of her favorite things so we decided to try a fun twist on sandwiches by using bagel slices for mini bite size versions. The fillings were just different fixins that we had at home. We came up with three yummy flavors that are great for lunch, snacks and cute appetizers for a party or a picnic. Hopefully you will give these easy and delicious bite size sandos a try, as well as all the other versions developed by the the Recipe ReDux crew.

Turkey Cheese and Tomato

Ingredients:

1 bagel sliced vertically into 16 rounds (use gluten free if on GF diet)

1 slice of deli turkey cut into a total of 8 pieces

2 baby bell light cheeses, cut into quarters for total of 8 pieces

4 grape tomatoes, halved

8 toothpicks

Directions:

Sandwich one piece of the cheese, turkey and tomato in between two of bagel rounds and then put a toothpick in the middle to hold them together.  Repeat this 7 more times for a total of 8 mini bagel sandwiches. Chill if not serving immediately.

Makes 8 mini sandwiches, eight servings

Serving size: 1 mini sandwich Calories 45 Protein 3 g Carb 6 g Fiber 1 g Sugars 1 g Fat 1 g Saturated fat <1 span="" style="mso-spacerun: yes;"> g Sodium 94 mg

Hummus and Cucumber

Ingredients:

1 bagel sliced vertically into 16 rounds (use gluten free if on GF diet)

8 teaspoons hummus

1 Persian cucumber cut into 8 slices

8 toothpicks

Directions:

Spread one of the bagel slices with 1 teaspoon hummus, add cucumber and top with second bagel round and then put a toothpick in the middle to hold them together.  Repeat this 7 more times for a total of 8 mini bagel sandwiches. Chill if not serving immediately.

Makes 8 mini sandwiches, eight servings

Serving size: 1 mini sandwich Calories 45 Protein 2 g Carb 7 g Fiber 1 g Sugars  g Fat 1 g Saturated fat <1 span="" style="mso-spacerun: yes;"> g Sodium  61 mg

Peanut butter and banana

Ingredients:

1 bagel sliced vertically into 16 rounds (use gluten free if on GF diet)

8 teaspoons peanut butter

1 small banana cut into 8 slices

8 toothpicks

Directions:

Spread one of the bagel slices with 1 teaspoon peanut butter, add banana slice and top with second bagel round and then put a toothpick in the middle to hold them together.  Repeat this 7 more times for a total of 8 mini bagel sandwiches. Chill if not serving immediately.

Makes 8 mini sandwiches, eight servings

Serving size: 1 mini sandwich Calories 72 Protein 2 g Carb 9 g Fiber 1 g Sugars 2 g Fat 3 g  

 Saturated fat <1 span=""> g Sodium 58 mg

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Recipe ReDux Post # 70 Pina Colada Smoothie

The May Recipe ReDux theme is “probiotic coctails and gut health mocktails” and the challenge was create a new version of a trendy beverage with a probiotic twist.  There couldn’t have been more perfect timing in place for this request because I have been dreaming of pina coladas for weeks since returning from a wonderful vacation in Maui last month. I was excited to create an everyday, non–alcoholic smoothie version of pina colada. So I tried my luck at combining just a few simple ingredients in a blender with some ice and the results were delicious!  The Greek yogurt provides a healthy dose of protein and probiotics and works as a nice base for the recipe. This is a great smoothie for breakfast or a post workout snack.  I hope you will try it out along with the rest of the creative gut friendly mocktails from the Recipe ReDux crew!

Ingredients:

1/4 cup light coconut milk
1 cup pineapple
1 6 ounce coconut flavored Greek yogurt (I used Chobani_
1/2 teaspoon vanilla extract (optional)
4 ice cubes

Directions:

Put all of the ingredients in a blender and blend on high speed for a minute until a smooth consistency is reached.

Makes one serving

Serving size: 1 smoothie Calories 290 Protein 13 Carb 39 g Sugar 31 Fiber 2 g Fat 11 g Saturated fat 4 g Sodium 52 mg

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Recipe ReDux Post # 69 Greek Pasta Salad

The Recipe ReDux for April is centered around perfect picnic foods.  Being that April 23rd is Picnic Day, we were challenged to developed picnic worthy healthy recipes. I chose to do a pasta salad since it is a delicious take along food and works well as a side or a main meal.  I had been wanting to try some red lentil gluten free pasta I bought at Trader Joes recently so this was the perfect opportunity, and it was quite tasty!  Regular pasta works well in the recipe too and the combo of olives, sundried tomatoes and feta cheese in a light fresh dressing is a winner. I hope you will try it out along with the other great picnic foods created by the Recipe Redux group!

Ingredients

2 cups cooked and cooled pasta (preferably penne, spirals or bowties, I used Trader joes red lentil pasta, which is gluten free)

¼ cup chopped kalamata olives

¼ cup chopped sundried tomatoes

¼ cup low fat crumbled feta cheese

2 Tablespoons lemon juice

2 Tablespoons olive juice

1 Tablespoon seasoned rice vinegar or red wine vinegar

1 Tablespoons olive oil

spinach/chopped cucumbers (optional, for garnish)

 Directions:

Add the pasta, olives and sundried tomatoes to a medium sized bowl.  In a small bowl whisk together the lemon juice, olive juice, vinegar and olive oil.  Pour the dressing over the pasta mixture and toss well to coat. Fold in the feta cheese.  Chill if not serving immediately.  Can be served with spinach and chopped cucumbers for garnish.

Makes 3 cups, 6 servings

Serving size: 1/2 cup Calories 200 Protein 6 g Carb 17 g Fiber 2  g Sugars  3 g Fat 5 g Saturated fat 1 g Sodium 205  mg

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Recipe ReDux Post # 67 Protein Packed Banana Chocolate Chip Bread

February Recipe Redux is Bake Some Bread, and the challenge was to bake a bread with a special twist.  I haven't quite got into baking yeast breads yet (that will be a future goal for sure) but our family loves quick breads!  I decided to try making a banana bread with added protein and chocolate chips which came out delicious!  This recipe is easy to make, does not have a lot of extra sugar or fat and is higher in protein which packs a punch. It;s a great breakfast, snack or dessert choice and I hope you will give it a try along with all the other yummy bread recipes from the Recipe ReDux group!

1 cup rolled oats (old fashioned, not quick, use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)

3/4 cup oat flour (use a gluten free brand such as Bob's Red Mill if you are on a gluten-free diet)

3/4 teaspoon baking powder

1/4 teaspoon baking soda

6 Tablespoons protein powder *(preferably natural

unflavored, see notes on the one I use below)

3 large sized over ripe bananas, mashed

6 Tablespoons liquid egg white

¼ cup (packed) brown sugar

1/4 cup milk (I used unsweetened vanilla almond milk)

1 tablespoon vanilla extract

1/2 cup mini chocolate chips

cooking spray

aluminum foil

Directions:

Preheat oven to 350 degrees. Combine the oats, oat flour, baking soda, baking powder and protein powder in a small bowl.  In a large bowl, mix together the mashed banana, brown sugar, egg whites, milk and vanilla. Add the oats/flour mixture to the wet ingredients and mix well. Stir in the chocolate chips. Spoon into a 8x4 loaf pan coated with cooking spray and bake on the bottom rack of the oven for about 30 minutes.  Then cover top loosely with aluminum foil and bake for another 30 minutes until the top lightly browned and a toothpick comes out mostly clean when inserted into the center.

* I have had great success with using Nature’s Best

Isopure Perfect Natural Protein Powder, unflavored- it is gluten-free, lactose free

Makes 12  servings

Serving size 1/12, 1 slice Calories 170 Protein 6 g Carb 28 g Fiber 4 g Sugars 14 g Fat 4 g Saturated fat 1 g Sodium 81 mg

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Recipe ReDux Post # 66 Detox Salad

The Recipe ReDux for January  is “Favorite Kitchen Tool!”  To start off 2018 we were encouraged to develop a recipe featuring one of our favorite kitchen gadgets.  I absolutely LOVE my julienne peeler. In fact I got a new one recently. Currently, the main culinary purpose it  serves in my household is to make zucchini noodles, so for this ReDux challenge I wanted to try something new.  

The New Year is a time to begin fresh and for many, to clean up eating habits after indulging over the holidays. I decided to try making a yummy “detox” salad including flavorful beet and carrot shreds  (brought to you by the julienne peeler of course) along with some other nutrient packed ingredients like apples and walnuts.  I tossed all of this in a simple dressing of lemon, olive oil, rice vinegar and honey which brought it tighter perfectly. It’s a great side to brighten up your meal, or you can serve it as a main meal atop your favorite greens with added protein like chicken or fish.  I hope you will try it out along with all the other yummy recipes made with cool kitchen gadgets by the Recipe ReDux team!

Ingredients:

½ cup carrots shreds (use 1 medium carrot)

½ cup raw beet shreds ( use ½-1 medium beet)

½ cup chopped apple

¼ cup chopped walnuts

1 teaspoon olive oil

1 tablespoons seasoned rice vinegar

1 tablespoon lemon juice

1 teaspoon honey

salad greens like kale, spinach, field greens (optional for serving)

Directions:

Peel the carrot and beets, then shred them using the julienne peeler (or a regular peeler or food processor can also be used) . Add them to the chopped apple and walnuts in a small-medium sized bowl. In  a  separate small bowl whisk together the olive oil, vinegar, honey and lemon juice. Pour the dressing into the bowl with the salad ingredients, toss and serve.   .

Makes 2 cups, about 2 servings  Serving Sixe: 1 cup  Calories 184 Protein  4 g Carb  19 g Fiber  3.5 g Sugars 13 g Fat 12 g saturated fat  2 g Sodium  165 mg

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