{the recipe redux} orange-coconut pull-apart bread

Chestnuts roasting on an open fire,

Jack Frost nipping on your nose, 

Yuletide charols being sung by a choir,

And your mom opening up a can of orange rolls... 

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Or at least that's how Christmas sounded at my house growing up.

Those good ole crack-out-of-the-can orange rolls... ah, I can still taste 'em today. They were an absolute must for me at the holidays. Well, actually, on Christmas morning. Not a day before. Not a day later. If Santa was comin' so better be the Pillsbury dough boy. 

But over the years they have admittedly become less of a mainstay for me. There's still a little sentimental novelty to them, yes. Mom still serves them at Christmas even now, and I'm good with that. But in the spirit of ReDux'ing, I wanted to offer a recipe for this month's challenge that pulled from the memory I have, but put my own unique spin:

Click to read more ...

{the recipe redux} rice pudding

Mawmaw Ween passed away 10 years ago day. I've written about her before.... she was my dad's mom. To sum up - she meant the world to me. She inspired my love of food and nutrition. Words can't express how much I miss her. 

This is the recipe box we rescued from her home years after her death. 

Click to read more ...

{the recipe redux - recipe contest} lactose free bread pudding

If you find it hard to believe that there are less than 50 days left 'til Christmas, you're not alone. It's snuck up on me, too. But if I had any doubt it's true, [CLICK HERE TO READ MORE] 

{the recipe redux} orange you glad it's fall?

This month's ReDux theme is one that I embrace all year round - a celebration of the colors of fall in food: think butternut squash, pumpkin, carrots, sweet potatoes & even golden beets.

I know I embrace it because as I started thinking about what recipe I wanted to create, I realized I have an "orange" food recipe in nearly every category of my blog.

Remember these? 

 So what was left to create? Here's what I came up with:

Pumpkin Spice Latte is to fall as Eggnog is to Christmas. But wanting to put a new spin on it, I combined my husband's favorite coffee shop choice - the caramel macchiato - with the cromforting spice of pumpkin. No... this isn't exactly a recipe that showcases all the health benefits of orange colored foods ... but it sure does get you in the mood to. Plus, as you can see above - I've got a recipe index full orange-inspired dishes to dine on. Give them all a try!

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Caramel-Pumpkin Macchiato

by Regan @ The Professional Palate

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Ingredients (1 drink)

• 1 to 2 tablespoons vanilla syrup for coffee
• 1 tablespoon canned pumpkin
• Pinch of pumpkin pie spice
• 3/4 cup freshly brewed strong coffee or espresso
• 1/3 cup milk, steamed and foamed
• Caramel

Instructions

Add syrup, pumpkin, spice and coffee to a large coffee mug; pour steamed milk over mixture. Spoon foam on top and drizzle with caramel.

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{the recipe redux - recipe contest} quick & easy eggnog

I like eggs. A lot. I like them scrambled, in a quiche, in a frittata, boiled and especially in egg salad (I'm old school that way). 

But there is one way I don't like my eggs [CLICK HERE TO READ MORE]

{the recipe redux} 5 minute chocolate cake

Given that this ...

...is this month's topic for The ReDux, I'm not sure this blog post needs much introduction. I certainly don't need to convince anyone how inviting a chocolate dish can be. 

And hopefully by now, you've heard the good news - chocolate, specifically dark chocolate (don't be fooled by "white chocolate", it's simply not chocolate at all) is rich in anti-oxidants and has cardio-protective benefits. So if you were looking for "a reason" to enjoy chocolate as a part of a healthy diet...well there ya go. You can tell a friend an RD you know said so.

But here's the caveat (as if this isn't obvious... but I'll state for the record) - you have to balance the benefit by weighing the calories consumed. So when we set the theme for this month's ReDux (thanks in large part to the suggestion by fellow ReDux members Janice & Liz of The Meal Makeover Moms), I wanted to share a recipe that framed chocolate in its best light.

In a month that's been filled to the brim with chocolate recipes in the overall blog world, the problems I see with too many of the recipes (none in The ReDux of course!) that promote the health benefits of chocolate are that they either 1) don't use dark chocolate (which we know to be the more beneficial choice) or 2) the other ingredients seem to outweigh the good stuff in terms of calories/lack of nutrition or 3) they're too darn complicated. With my life right now, I need delicious meets healthy meets make-it-between-bursts-of-children-running-in-and-out-of-my-kitchen. 5 Minute Chocolate Cake meets all requirements! 

Be sure to check out all of the other Recipe ReDux blog posts from this month listed below and let me know what chocolate delight you plan to make first! 

5 Minute Chocolate Cake

by Regan @ The Professional Palate

Keywords: dessert

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Ingredients

• 2 tablespoons old fashioned oats
• 1 tablespoon ground flax
• 1 tablespoon unsweetened dark cocoa powder
• 1/4 teaspoon baking powder
• 1 - 2 tablespoons sugar
• pinch of salt
• splash of vanilla
• 1 egg, lightly beaten
• 5 tablespoons canned coconut milk
• 1 square 85% cocoa dark chocolate, coarsely chopped (or 2 tablespoons dark chocolate chips if you like a sweeter chocolate)
• Garnish: Homemade Ice Milk (optional)

Instructions

Combine all ingredients in a small bowl; divide batter among 2 lightly oiled ramekins or mugs.

Microwave each (separately) 2 minutes on HIGH or bake both at 400 degrees for 15 minutes, or until fully cooked. Top with ice milk, if desired.

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{the recipe redux} 100% whole wheat "cinnabon" muffins

It's a new year and a new season of ReDux. It's only fitting that we set this month's theme as Fresh Starts - basically breakfast done ReDux style (A big thank you to Rebecca @ MeFirst and Gretchen @ Kumquat for the suggestion). 

Most of the time when the monthly theme is set, I know exactly what I want to make from the beginning. This time - not so much. 

It's not that breakfast was hard to come up with an idea... it was hard to come up with only one idea. Breakfast is by far the most popular meal around my house. I'm a morning person (just follow me on Twitter and you'll see... up with the birds, for real.) 

I contemplated another granola or breakfast bowl... even toyed with the idea of a breakfast cookie... but when it came time to turn on the oven, I chose a tried and true favorite - "Cinnabon" Muffins [click here for recipe] (improved with 100% whole wheat for the ReDux.) 

I use the term "Cinnabon" loosely. These are nowhere near as decadent as a real Cinnabon roll. Thankfully, they are nowhere near as high-calorie either. Still on the sweet side, they are delish even without the addition of the sugar glaze. They could certainly be made in mini-muffin tins for a smaller serving, as well. Plus, they are made with 100% whole wheat pastry flour - so tender, but so much better than all-purpose. And really, when has a trip by Cinnabon ever offered a nice dose a fiber in the am?) 

So pull up a cup of smothing warm this Saturday morning and gawk over all the breakfast creations my fellow ReDux members have shared below. If you've already "enjoyed" a lonely bowl of cereal before clicking over our way, take heart that you can start enjoying any these breakfast options tomorrow and make a Fresh Start. 

{the recipe redux} - ponzu sauce

I'm dedicating this month's ReDux post less to the discussion of the recipe and more to the wonderful group of bloggers who are participating. When I first approached Deanna and Serena about launching the ReDux, we frankly did not know how many people would want to participate. We knew WE wanted to cook and blog about healthy recipes in a fun, community-connected group of like minded bloggers... but would anyone else? 

The response has been amazing... and not just among the peer-circle of RDs that we already knew. With members who span the globe and come at the topic of healthy eating from all different angles, we all share a common goal - we want to eat healthy & we want it to taste great. 

Honestly, I’ve grown so thankful for this group of bloggers who have already taught me so much in just a few short months... I've learned about one variety of cherries I had never heard of, a new way to code HTML in Excel, how to make LOTS of ice cream from bananas and much, much more. These bloggers inspire me to be a better, healthier cook, and I hope you lucky readers who stumble across our posts are inspired to make similar changes in your kitchens. 

...and with that I introduce this month's topic courtesy of one of our "inaugural" bloggers - the very talented and social media savvy Danielle Omar from Food Confidence. Danielle suggested we dedicate a month to salad dressings. We thought this was a great idea and decided to take it a little further to include a host of dips, spreads, etc... basically any condiment that needs a ReDux. Whether you pour, dip, spread or smear, I hope you will enjoy them all. Thanks Danielle! 

 

Ponzu Sauce

A citrus and soy-based sauce, Ponzu makes a wonderful dipping accompaniment for steamed dumplings, seared tofu, chicken or shrimp, edamame and is a wonderful way to dress up take-out or homemade sushi. Because this version combines less-sodium soy sauce with fresh citrus juice it‘s a great way to replace some of the sodium you’d otherwise be eating when dipping sushi in regular soy sauce. You can also add a little hoisin and peanut butter to make a thicker dressing, perfect for an Asian-inspired salad. 

4 tablespoons less-sodium soy sauce

2 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

1 tablespoon sesame oil

1 tablespoon mirin (sweet rice wine)

1/4 teaspoon crushed red pepper

1 green onion, thinly sliced

Combine all ingredients in a bowl. Cover and chill until ready to serve.

PRINT RECIPE

 

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Please take a moment to jump over to these fellow ReDux blogs to see what they're stirring up this month (all links live by 12pm ET): 

Carlene Helble @ Carlene's Figments - Roasted Eggplant Pepper Schmeer

Deanna Segrave-Daly @ Teaspoon of Spice - Sicilian Relish

Cherie Schetselaar @ Grain Crazy - Fry Sauce

Dr Barb @ Nutrition Budgeteer - Jalapeno Ranch Dressing is Versatile & Healthier

Elizabeth Jarrard @ Don't (White) Sugar-Coat it - Spicy Tahini Dressing

Kara Lydon @ Peace, Love, and Food - Edamame Hummus

Kat Lynch @ Eating The Week - Citrus Sesame Avocado Dressing

Emma Stirling @ The Scoop on Nutrition - Recipe Redux Kitchen Garden Salsa Verde

Emma Cutfield @ The Hearty Heart - Go-Go-Goji: Blood Building Salad Dressing

Lisa @ Healthful Sense - Sweet Peanut Sauce & Dressing

Danielle Omar @ Food Confidence RD - Recipe Redux: Your New Favorite Vinaigrette

Stephanie Howard @ Give Them Something Better - Creamy Garlic Feta Dressing

Nicole Ferring Holovach @ Whole Health RD - Maple Salad Dressing

Kristen @ Swanky Dietitian - Italian Vinaigrette Artichoke Dressing

Ann Dunaway Teh @ Eat to Nourish, Energize & Flourish - Thai Basil Peanut Pesto

Kristina @ Love and Zest - Spiced Pumpkin Dip

Meg @ Meg's Food Reality - Sweet Potato Hummus

Gretchen @ Kumquat - Dairy-Free Ranch Dressing

Everyday Tastiness - Pistachio Butter

Alysa Bajenaru @ Inspired RD - How to Roast Garlic & a Recipe for Roasted Garlic Hummus

EA Stewart @ The Spicy RD - Creamy Triple Pepper and Kale Dip

Liz Weiss & Janice Newell Bissex @ Meal Makeover Moms' Kitchen - Garden-Fresh Tomato & Avocado Salsa

Jessica Fishman Levinson @ Nutritioulicious - Butternut Squash Cream Cheese Spread

Diane Welland @ Eat Well Eat Clean - Honeyed Fig Jam