Recipe for 3-Seed Lentil Cakes: #RecipeRedux from Laurel’s Kitchen Cookbook

These vegetarian 3-Seed Lentil Cakes are packed with great nutrition, plus they are gluten free. Like mini meat loafs you can top them with a bit of tomato sauce and serve with a side salad, coleslaw, vegetable and/or rice!

We have been participating in The Recipe Redux healthy blogger challenge for several years now, and this month’s challenge was to “Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’”

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Making Holiday Pizzelles with my Dad + New Recipe for Coconut Almond Pizzelles {Recipe Redux}

Pizzelles are traditional Italian waffle cookies made with flour, eggs, sugar, butter, and flavoring. I gave these tasty treats a healthy makeover by replacing half the flour with almond flour, switching to coconut oil, and decreasing the sugar by a third.

Coconut Almond Pizzelles via Maealmakeovermoms.com/kitchen

When I think of baking cookies I think of my mom. She stills makes amazing cookies at least twice a week. However, when I think of pizzelles it’s all about dad. A very dear family friend, Lucy, used to send pizzelles over to our house on the holidays and dad always said how much he loved them. One year she gave him a pizzelle iron, and from then on, he started making them at every major holiday. I love his pizzelles and have always wanted to learn how to make them.

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Healthy Teriyaki Tofu & Veggie Protein Bowl – {Recipe Redux October Challenge}

Plant-based protein bowls are a food trend that makes me very happy. They’re easy to make, nutritious, versatile, and filled with big flavors and lots of crunch. This Teriyaki Tofu and Veggie Protein Bowl is no exception.

Healthy Teriyaki Tofu and Veggie Protein Bowl via MealMakeoverMoms.com/kitchen #vegetarian

{Picky Eater Advice}

If your family tends to shy away from vegetables, set up a build-your-own  bowl bar filled with an array of ingredients so everyone can decide what to take … or what not to take. Giving finicky eaters control over their individual food choices (especially when they’re all healthy choices) is often a big motivator for trying new foods.

Healthy Teriyaki Tofu and Veggie Protein Bowl via MealMakeoverMoms.com/kitchen #vegetarian

The bowls I like to make include some sort of whole grain including brown rice, farro, quinoa, or whole wheat pasta, crunchy vegetables, fresh herbs, and one or two protein-rich foods — beans, tofu, grilled chicken, salmon, nuts, seeds, or eggs.

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Toll House Cookies get a Makeover – Gluten-Free Almond Coconut Chocolate Chip Cookies {The Recipe Redux}

These Almond Coconut Chocolate Chip Cookies are made with almond flour, coconut oil, unsweetened shredded coconut, and mini semi-sweet chocolate chips. They’re a gluten-free makeover of the chocolate chip cookies from my childhood.

Gluten-Free Almond Coconut Chocolate Chip Cookies via Mealmakeovermoms.com/kitchen #GlutenFree

Here at Meal Makeover Moms’ Kitchen we participate in The Recipe Redux monthly blogger challenge. This month’s challenge:  Stir up some of your earliest culinary recollections and share a healthy recipe and the accompanying story about one of your first cooking memories.

Growing up, I often helped my mom make Toll House Cookies, and I always polished off a few warm-from-the-oven treats with a cold glass of milk. For The Recipe Redux, I decided to give these classic cookies a gluten-free makeover by replacing the wheat flour with almond flour, and I also swapped out mom’s Crisco for coconut oil.

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Sautéed Peaches with Walnuts, Coconut Yogurt, and Basil Za’atar Dust {The Recipe Redux}

This sliced peach dessert is sweet and nutritious, and the flavor combination of peaches, walnuts, coconut Greek yogurt, brown sugar, basil, and za’atar is unexpected yet seriously delightful. I drew inspiration for this summer dessert from Al’s Place, a restaurant in San Francisco where Chef Aaron London puts gorgeous, in-season produce on the pedestal it deserves.

Sautéed Peaches with Walnuts, Coconut Yogurt, and Basil Za'atar Dust via MealMakeoverMoms.com/kitchen #peach #dessert #TheRecipeRedux

{If you think the basil and za’atar are too out there for your kids, leave ’em out. The dessert will be just as luscious albeit a bit less intriguing.}

Sautéed Peaches with Walnuts, Coconut Yogurt, and Basil Za'atar Dust via MealMakeoverMoms.com/kitchen #peach #dessert #TheRecipeRedux

Gosh. Where to begin?

I’ve been a road warrior all summer.

Between work trips and fun getaways, I’ve been to Nantucket, New York, New Hampshire, Cleveland, DC, and as far west as Sacramento and San Francisco. Throughout my travels, I ate some terrific meals, but the most memorable by far was at Al’s Place, voted America’s Best New Restaurant last year by Bon Appetite. It was the chef’s dessert of slow roasted peach, basil/corn, candied za’atar, and coconut cream that took my breath away and my taste buds to a whole new level …

Al's Place San Francisco via MealMakeoverMoms.com/kitchen

… And it just so happens that the theme for this month’s Recipe Redux blogger cooking challenge was to cook up a healthy recipe inspired by an unforgettable meal enjoyed while traveling. There was no doubt in my mind that Chef London’s peach dessert was the perfect recipe for this assignment.

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Spiralized Summer Squash and Pistachio Salad {The RecipeRedux – Podcast Episode #290}

Summer squash is abundant this time of year at farmers’ markets, grocery stores, and in CSA baskets, and it’s the star ingredient in this recipe for Spiralized Summer Squash and Pistachio Salad. It’s easy to make and filled with flavor thanks to a lemony dressing with basil and mint.

Spiral Summer Squash and Pistachio Salad via Mealmkakeovermoms.com/kitchen

 

True confession: I do not like summer squash. I find it bland, watery, and, as my daughter would say, “meh!” However, I LOVE this salad. And I am not alone. I had two friends over for dinner the day I made this and they told me they also do not like summer squash. But, all they could do during dinner was go on and on about how much they loved this salad! The crunch and fresh flavors, not to mention the spaghetti-like shape, makes it fun for kids (even picky kids and adults) of all ages.

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Sunny Summer Panzanella Salad {Recipe Redux} – Inspired by Teaspoon of Spice Blog

Classic panzanella salad is made with tomatoes and chunks of stale (or toasted) bread. Other components include onion and fresh basil. I gave this  tasty Tuscan salad a new and even more nutritious fix by adding some extras including mozzarella cheese, paper-thin slices of English cucumber and radishes, juicy diced watermelon, and mint. I left the onions out since my kids don’t love ’em!

Sunny Summer Panzanella Salad via MealMakeoverMoms.com/kitchen #salad #watermelon

Every month, we join other like-minded healthy food bloggers for The Recipe Redux cooking challenge. This month, we’re all celebrating ReDux’s 5th birthday by celebrating each other. For the challenge, were were asked to pick a fellow ReDuxer by going to their blog and either making one of their recipes or creating a recipe inspired by theirs.

Sunny Summer Panzanella Salad via MealMakeoverMoms.com/kitchen

I chose a recipe for Portable Cherry Caprese Panzanella Salad, created by Deanna Segrave-Daly, RD. Deanna is a Philadelphia-based registered dietitian, food blogger, and co-founder of The Recipe Redux. She blogs with her dietitian partner, Serena Ball over at Teaspoon of Spice where you’ll find fast, healthy, family-pleasing recipes — the kind of food I like to make too. I discovered Deanna’s Portable Cherry Caprese Panzanella Salad when she featured it on one of her Facebook LIVE broadcasts. (If you haven’t seen any of Deanna’s Facebook LIVE broadcasts yet or her Healthy Kitchen Hacks, be sure to check them out.) I loved the panzanella-with-fruit idea so much that I decided to give classic panzanella salad my own unique spin by adding watermelon, cucumber, radishes, mint, and mozzarella. I’ve made this recipe two times in the past week, fed it to family and my interns (we have three nutrition students working with us right now!), and I plan to make it over the July 4th weekend as well.

Sunny Summer Panzanella Salad via MealMakeoverMoms.com/kitchen #salad #watermelon

This salad says summer to me. It’s juicy, crunchy, creamy, sweet, light, and refreshing. I served it as a main dish, but this salad could easily do double duty as a side dish.

For me, the watermelon and mint really make this salad special. You could also add blackberries or raspberries. Red onion or thin slices of green onions would also work really well in the mix.

Thanks for the inspiration Deanna!

Sunny Summer Panzanella Salad
 
I don't like to heat up my kitchen in the summer, which is why I turn to salads like this one. Plus, salads can be super nutritious. For my panzanella salad makeover, I use whole wheat bread versus white, add fresh mozzarella cheese for satisfying protein, and load up on the produce by going above and beyond the tomatoes, which you'd expect in a panzanella salad: English cucumber, radishes, watermelon, and mint.
Author:
Recipe type: Salad
Serves: 4 (Yield = 6½ cups)
Ingredients
  • 3 slices whole grain bread, cut into ¾-inch cubes (about 2 cups)
  • 3 to 4 tablespoon extra virgin olive oil, divided
  • 8 ounces mozzarella cheese, cut into ½-inch cubes
  • 3 to 4 radishes, cut into thin rounds or half moons (3/4 cup)
  • ½ of an English cucumber, cut into thin half moons (1-1/3 cups)
  • ¾ cup grape or cherry tomatoes, halved or quartered
  • 1½ cups cubed watermelon, (about ½-inch cubes)
  • 12 mint leaves, torn into small pieces
  • 12 basil leaves, torn into small pieces
  • Aged balsamic vinegar
Instructions
  1. Preheat the oven to 375˚F.
  2. Place the bread cubes in a bowl, drizzle with 1 tablespoon of the oil, and stir until the bread is evenly coated with the oil. Arrange on a rimmed baking sheet, and bake for about 10 minutes, until toasted and crispy. Stir every 5 minutes. Remove and set aside to cool.
  3. Place the cooled bread cubes on a large platter or in a large bowl. Add the cheese, radishes, cucumber, tomatoes, watermelon, mint, and basil and stir gently to combine. Drizzle with the remaining 2 to 3 tablespoons of the oil and the balsamic vinegar to taste. Stir gently to combine. Season with kosher salt and black pepper.

Check out all the other Recipe Redux creations this month!

Deli-Lovers Lox Sandwich with Coleslaw and Russian

Perfect for a child’s lunchbox or a mid-day meal at home, this Lox Sandwich with Coleslaw and Russian is a healthy spin on a classic deli sandwich. 

Deli-Lovers Lox Sandwich with Coleslaw and Russian via MealMakeoverMoms.com/kitchen

Growing up in New Rochelle, a suburb of New York City, I ate many a lunch at the kosher deli on North Avenue. I’m not sure if that same deli is still there, but I can still taste my favorite sandwich of turkey or roast beef on rye with coleslaw and Russian dressing like it was yesterday. While the coleslaw/Russian combo may sound a bit strange, trust me when I say that it has stood the test of time. I still crave it. And if you haven’t tried it, I suggest you go to the supermarket ASAP for the ingredients.

Deli-Lovers Lox Sandwich with Coleslaw and Russian via MealMakeoverMoms.com/kitchen

My childhood tastes have changed a lot over the years (some of my favorite foods today—avocados, baby salad greens, ancient grains like farro and quinoa—weren’t part of my daily repertoire when I was a kid), but one thing that hasn’t changed is my love for Jewish deli. {Have you read my post from Russ & Daughters?}

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Chilaquiles with Leftover Nachos for Breakfast {The Recipe Redux}

Saving leftover nachos to make chilaquiles (a traditional Mexican egg and tortilla chip breakfast) the next morning is a great way to decrease food waste and shake things up at breakfast.

Chilaquiles via MealMakeoverMoms.com/kitchen

This month, our Recipe Redux healthy blogger recipe challenge was to serve up a seven-ingredient-or-less recipe. We were asked to share a healthy, no-brainer dish that we fix for breakfast, lunch or dinner. Since Liz and I had just recorded a podcast on decreasing food waste I was inspired to repurpose some black bean and Cheddar cheese nachos that were left over from the night before.

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