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Grilled Chicken Dragon Salad

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This Grilled Chicken Dragon Salad features an amazing array of colors, textures, and flavors. It’s quick, easy, healthy, and makes a lovely lunch or dinner with chicken as the source of protein, and plenty of veggies to support digestion, elimination, and satiation.

Nutritional Powerhouse: Cabbage contains anthocyanins, which are naturally occurring antioxidants. Anthocyanins not only add color to your fruits (think blueberries) and vegetables, but may also reduce inflammation. Cabbage is also packed with plant sterols and insoluble fiber, which supports your digestive system healthy by keeping bowel movements regular. It also fuels the good bacteria in your gut that protects your immune system and produces essential nutrients. That’s especially true when you eat fermented cabbage in kimchi or sauerkraut.

Expect this recipe to take 35 minutes to make, without accounting for marinating the chicken.

Ingredients (Serves 4)

Chicken

  • 1.5 lbs chicken thigh or breast

Marinade

  • ¼ cup tamari
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 tsp hot sauce sauce

Vegetables

  • 1 cup snap peas, sliced
  • 1 cup carrots, julienne
  • 1 cup green beans, blanched
  • 1 cup english cucumber, diagonal cut
  • 1 cup celery, chopped
  • ½ red onion, minced
  • 1 cup assorted colored baby bell pepper, thin sliced
  • 4 cup shredded red cabbage or spinach

Dressing

  • ½ cup olive oil
  • 1 Tbsp sesame oil
  • 2 Tbsp tamari
  • 3 Tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 inch fresh ginger root, minced
  • 1/2 tsp dijon
  • 1 tsp raw honey
  • 1 lemon, zest and juice

Garnish

  • ¼ cup lightly toasted slivered almonds
  • 2 Tbsp. lightly toasted sesame seeds
  • Sliced green onions

Instructions (35 min)

  • Combine marinade ingredients in large bowl.
  • Marinade chicken for 45 minutes or up to 2 hours.
  • Preheat the grill to medium-high heat. Grill chicken on a barbecue about 4-5 minutes per side, or until cooked to 165 F. Cool and slice.
  • Combine all dressing ingredients in a blender, and blend thoroughly.
  • Assemble all of the veggies in a bowl or on a plate, and top with chicken. Drizzle with dressing, and top with garnishes.
  • Enjoy!

 

What is Mountain Trek?

Mountain Trek is an award-winning health retreat located in the lush forests of British Columbia, Canada. Founded in 1991, our health reset program helps 16 guests at a time unplug, recharge, reconnect with nature, and roll back years of stress and unhealthy habits. Our nutrition program uses local, organic ingredients and reduces inflammation and balances blood sugar levels and hormones. To learn more about Mountain Trek, and how we can help reset your health, please email us at info@mountaintrek.com or reach out below:

Umami Beef with Cauliflower Rice and Vegetables

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Japanese for “pleasant savory taste” or “essence of deliciousness”, Umami is a flavor that everyone loves and craves. This Umami Beef recipe is simple, taking only 25 minutes and one pan to make, yet a complete meal that is packed full of flavor and nutrients—exactly what you need after a long day. The rich flavors of the beef pair nicely with the freshness of the vegetables, while the sauteed cauliflower satiates cravings for white rice. Use high-quality grass-fed ground beef, or substitute ground pork, chicken, or turkey to make this recipe your own.

Nutritional Powerhouse: Snap peas contain 18 percent of the daily recommended intake of dietary iron in one cup. Iron is an incredibly important mineral that has been shown to reduce female fatigue, even in non-iron-deficient women.

Expect this recipe to take 25 minutes.

Ingredients (Serves 4)

  • 1 Tbsp raw honey
  • 1 Tbsp Tamari
  • 1 Tbsp Hoisin Sauce
  • 1 clove garlic, minced
  • 1 Tbsp sesame oil
  • 1 lb ground beef
  • 1 tsp olive oil
  • 1 head cauliflower, grated
  • 1 cup shredded cabbage
  • 2 carrots, shredded
  • ½ cup snow peas, cut diagonally in half
  • 2 green onions, sliced
  • 1 cucumber slices
  • ¼ cup cashews or peanuts, toasted and chopped
  • ¼ cup fresh basil and mint, rough chopped
  • 1 lime cut into wedges

Sauce

  • 2 Tbsp Tamari
  • 1 clove garlic, minced
  • 1 lime, juiced
  • 1 tsp grated ginger
  • 1 Tbsp rice vinegar
  • 1 tsp sesame oil
  • 3 Tbsp almond butter
  • ¼ cup water

Instructions (25 min)

  • Whisk together the first 5 ingredients (up to the beef). Then pour over the beef and let sit while you prepare the rest of the recipe.
  • Combine all of the sauce ingredients in a blender and blend until smooth. You can also whisk by hand.
  • Heat a medium fry pan over medium heat and add 1 tsp grapeseed oil. Add the beef and break up into small pieces, and let sit in an even layer in the pan while it browns on one side for a few minutes. Then flip and let sit again for a few minutes until cooked through.
  • Place the beef in a bowl and set to the side.
  • Add the grated cauliflower to the same pan and saute on medium heat for 3-5 minutes until slightly cooked but still firm.
  • Place the cauliflower and remaining vegetables in a bowl, and top with beef, cashews or peanuts, basil and mint, and a wedge of lime in each bowl. Drizzle with sauce.
  • Enjoy!

 

What is Mountain Trek?

Mountain Trek is an award-winning health retreat located in the lush forests of British Columbia, Canada. Founded in 1991, our health reset program helps 16 guests at a time unplug, recharge, reconnect with nature, and roll back years of stress and unhealthy habits. Our nutrition program uses local, organic ingredients and reduces inflammation and balances blood sugar levels and hormones. To learn more about Mountain Trek, and how we can help reset your health, please email us at info@mountaintrek.com or reach out below:

Seared Ribeye with Chimmichurri, Cauliflower Mash, & Grilled Vegetables

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This Seared Ribeye with Cauliflower Mash and Vegetables is a simple yet impressive dish, especially with the always-crowd-pleasing chimichurri sauce. Ribeye animal protein provides long lasting energy and satiety, as well as iron and other essential nutrients. The cauliflower mash is a lighter alternative to potato, and is high in antioxidants and phytonutrients (which benefit in fighter cancer), making it an excellent replacement, especially since you will likely not notice a difference. A healthy dose of grilled carrots, broccolini, asparagus, and peppers rounds out this dish, making it a complete meal sure to satisfy both body and brain.

Ingredients (Serves 4)

Ribeye

  • 1.5 lb ribeye steak
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp worcestershire
  • 2 tsp grapeseed oil

Chimichurri

  • 1 shallot, finely chopped
  • 3 garlic cloves, thinly sliced or finely chopped
  • ½ cup red wine vinegar
  • ½ tsp sea salt
  • ½ cup finely chopped cilantro
  • ¼ cup finely chopped flat-leaf parsley
  • 2 Tbsp. finely chopped oregano
  • ½ tsp red chili flakes. You can adjust your use of chili flakes based on your preference.
  • ¾ cup extra-virgin olive oil

Cauliflower Mash

  • 1 head cauliflower, cut into florets
  • 1 tsp salt
  • 1 Tbsp olive oil

Grilled Vegetables

  • 4 mini peppers, halved
  • 1 zucchini, sliced into ½ inch rounds
  • ½ bunch asparagus, tips trimmed
  • 1 bunch broccolini, tips trimmed
  • 3 Tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper

Instructions:

  1. Make chimichurri by combining all chimichurri ingredients in a bowl. Let flavors blend for at least 1 hour.
  2. Take steaks out of the fridge 30 minutes before cooking and rub with salt, pepper, and worcestershire.
  3. Make Cauliflower mash.
    1. Place cauliflower and salt in a large pot and cover with water, and bring to a boil. Reduce heat to a medium simmer and cook for 15-20 minutes or until cauliflower is tender/soft.
    2. Drain very well, and let stand for 5 minutes.
    3. In a food processor or blender add cauliflower, salt, and olive oil, and puree until smooth. Use a plunger if using a blender to avoid adding excess liquid which will make your mash runny.
    4. Transfer to a baking dish and re-heat (covered) to serve.
  4. Pre-heat oven to 425 F.
  5. After 30 minutes of steaks sitting at room temperature, turn a cast iron or oven safe pan to medium-high heat with oil. Let heat up and then add steaks to the pan. Sear for 4 minutes each side, and then place pan in the oven and let steaks finish 4-6 minutes or until thermometer reads 135F (medium rare), 145F (medium).
  6. Grill vegetables while the steak is in the oven.
    1. Turn the grill to medium heat.
    2. Toss all the vegetables with the oil and salt/pepper
    3. Place on the grill when warmed. Cook on each side for about 3 minutes, until browned and tender.
  7. Plate a large spoonful of cauliflower mash, vegetables, and layer with slices of ribeye. Top with chimichurri and enjoy

 

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

Easy Chocolate Avocado Pudding

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This simple chocolate pudding takes just 5 minutes to make. It’s decadent and healthy and sure to become your new favorite dessert! It comes compliments of Jenn Keirstead, a Registered Holistic Nutritionist and Mountain Trek’s nutritionist of 15+ years.

Ingredients (Serves 4)

  • 2 ripe avocados, pits removed
  • 4 tablespoons cacao powder
  • 1 tablespoon hemp seeds, optional
  • 1/2 cup unsweetened almond milk
  • 4 tablespoons pure maple syrup
  • 1-2 pinch sea salt

Instructions:

  1. Combine all ingredients in a blender or a food processor and blend until smooth, scraping down the sides in between. Add more milk if needed to help blend.
  2. Taste test it to see if you prefer more chocolate flavor; you can add more cocoa powder, 1 tablespoon at a time, or for more sweetness, or add a splash more maple syrup. Blend until smooth.
  3. Transfer to an airtight container for storing. Refrigerate for up to 4 days.
  4. Serve chilled.

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

Homemade Bone Broth

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There is no better addition to your recipe arsenal than homemade bone broth. It’s a nutrient-dense addition to a vast number of other recipes, can be used as a cooking/sautéing liquid, and can be consumed on its own as a coffee or tea replacement. Needless to say, it’s versatile, and in the case of the recipe we’re sharing today—which happens to be Mountain Trek’s very own nutritionist’s recipe—deliciously savory. Compliments of Jenn Keirstead, a Registered Holistic Nutritionist and Mountain Trek’s nutritionist of 15+ years, this recipe is packed with so many benefits, including:

  • A highly absorbable source of vitamins + minerals: calcium, magnesium, potassium, and phosphorus, Vitamin A, K2, and minerals like zinc, iron, boron, manganese + selenium.
  • Packed with glucosamine + chondroitin; natural compounds found in connective tissue which supports joint health.
  • Collagen, and lots of it! This turns into gelatin that, when cooked, yields several important amino acids, which are a protein (e.g. building block).
  • Helps maintain digestive health. Bone broth is not only easy to digest, but it may also help in the digestion of other foods. Gelatin binds to the water in your digestive tract, helping food move through your gut easier. It is also believed to help with a condition called “leaky gut” and other inflammatory bowel diseases.
  • Loaded with amino acids glycine and arginine, which have strong anti-inflammatory effects; targeting cancer cells and all areas of internal inflammation.

Equipment Needed

  • Stockpot– at least one large 8 quart stockpot. Or, a large crockpot/slow cooker.
  • Roasting Pans– for the best possible beef bone broth, you need to roast the bones before you boil them.
  • Wire mesh strainer– to strain the delicious broth from the bones and vegetables.

Ingredients

Note: organic is key, so you are pulling out as high of quality nutrients as possible.

  • Grass-fed beef bones, or chicken bones*. NOTES:
    • Knuckles, joints, and marrow bones are best. If you’re unsure, ask your local butcher for the best broth bones and then request that they cut them in half
    • For added flavor incorporate meaty bones, and short ribs.
    • But as high of quality as you are willing to go.
  • 6 carrots
  • 4 stalks celery
  • 2 bay leaves
  • 2 Tbsp apple cider vinegar

*Use an entire organic chicken carcass. After you roast the chicken, and enjoy the meat, use ALL the leftover bones, skin + any fat from cooking. Follow the same method below – except no pre roasting of bones needed.

Instructions:

  1. Preheat oven to 450F and prepare two roasting pans.
  2. Transfer the beef bones and vegetables to the roasting pans. Don’t pile them all on top of each other. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.
  3. Transfer the bones and vegetables to the stock pots and scrape up any remaining bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed (don’t worry, all those brown bits add goodness and FLAVOR!).
  4. Fill pot with approximately 10-12 cups water, or until bones and vegetables are fully submerged. Cover the pot and bring to low boil.
  5. Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam, occasionally. Simmer for at least 12 hours, ideally 24 hours (do not leave the stove running overnight. Simply cool and store in the refrigerator and continue to simmer the next day). Add more water if needed to make sure bones and vegetables remain fully submerged.
  6. Once the bones and vegetables have simmered and your broth is ready, you will need to strain the broth through a fine mesh strainer.
  7. Set the broth aside to cool. Pro Tip: Don’t forget about the meat on the bones! Whether you eat the remaining meat in a bowl of soup or in salads, I can almost guarantee that there is a TON of delicious nibbles waiting to be picked from the bones. Don’t let it go to waste! Now, you can discard the meat-free bones and compost the vegetables without guilt.
  8. Transfer broth to the refrigerator and allow broth to cool fully. The result will be a hard, thick layer of fat and a bottom liquid layer that looks like gelatinous brown jello. Pro Tip: Do not discard the top fat layer. It will melt together with the broth when heated and adds serious nutrients and flavor, as well as supporting brain health, immune system function, and hormone balance.
  9. Store your bone broth: Bone broth stores well in the refrigerator for approximately 5 days. If you make a large batch, freeze smaller batches in the freezer for up to 6 months (it reheats perfectly!).

 

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

The Kootenay Bowl With Prawns

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As fresh as you can get, this healthy and delicious veggie and prawn lunch bowl (which is named after the lake our lodge looks over) is definitely one to add to your routine. Packed full of lean protein, vitamin and mineral rich vegetables, this full meal offers your body and brain a powerhouse of good things, while keeping your body feeling light and trim. To make this bowl even more nutrient dense, try adding cubed avocado, a natural companion to the lightly spiced prawns.

Note: Unfortunately, this recipe is so new that we don’t have an image for it yet! The image above is borrowed from Low Carb Maven to give you an idea of what a veggie packed prawn bowl looks like. You can find her version of this bowl here. We will be publishing our own image for this recipe later in the year.

Ingredients (Serves 4)

  • 24-32 Prawns, sized 21/25, peeled & deveined (serving size: 6 prawns for women (4oz.) 8 for men (5oz))
  • 1/2 C cashews, toasted

Marinade for prawns:

  • 2 Tbsp tamari
  • 2 1/2 Tbsp grape seed oil
  • 2 Tbsp rice vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 3/4 tsp sesame oil
  • Zest and juice of 1/4 lime

Bowl:

  • 4 C spinach or mixed greens
  • 1 C matchstick carrots
  • 1 C sliced peppers
  • 1 C sliced cucumber
  • 1 C daikon julienne
  • 1 C finely sliced red cabbage
  • sprouts for garnish
  • sliced radish for garnish

Dressing:

  • 2 Tbsp nutritional yeast flakes
  • 1 Tbsp lime juice
  • 2 1/2 Tbsp Tamari soy sauce (gluten free)
  • 2 Tbsp rice vinegar
  • 1 cloves garlic minced
  • 1/2 Tbsp fresh ginger minced
  • 1 Tbsp grape seed oil
  • 1 Tbsp hemp oil
  • 1/2 Tbsp sesame oil
  • 1/2 Tbsp agave syrup
  • 1 Tbsp tahini

Instructions:

  1. Preheat oven to 400F. Prepa lined sheet pan
  2. Marinade and Cook Prawns. Blend marinade ingredients and toss prawns in it. Spread prawns and marinade on lined sheet pan. Cook until just done. Once cooked, remove prawns from juice, and refrigerate until ready to use.
  3. Toast cashews. Place cashews in pan on medium heat and stir occasionally until toasted.
  4. Assemble Bowl. Start with 1 C of spinach, then top the salad with little (1/4 C) handfuls of all of the vegetables. Top with prawns and cashews, and garnish with sprouts and sliced radishes.
  5. Enjoy!

 

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

Butternut Squash, Black Bean, and Chicken Enchiladas

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Healthy Butternut Squash, Black Bean and Chicken Enchiladas

The words healthy and enchiladas don’t often end up in the same sentence, but with this recipe, it’s impossible to separate the two. These healthy enchiladas (see!) are full of flavor and healthy ingredients, and free from the typical components of Mexican food that cause inflammation and bloating. For instance, this recipe adds unusual ingredients like butternut squash and zucchini and uses cassava flour tortillas instead of wheat or corn. And if you’re wondering where the rice is, you’ll have to keep looking—this recipe forgoes rice but does not miss it. Ample amounts of beans and the hearty vegetables listed above punch above their weight class, giving you that complete mouthful you expect from enchiladas. And if you want to make this recipe 100% plant-based, simply substitute tofu for the chicken and use water instead of chicken broth.

INGREDIENTS (Serves 4-6)

  • 1 lb boneless chicken breast (substitute tofu for plant-based)
  • Salt and pepper to taste
  • 1 Tbsp avocado oil
  • 2 cups chicken broth or water (use water for plant-based)
  • 28 oz. red enchilada sauce (Homemade if possible, but canned if not.)
  • 14 oz. green enchilada sauce (Homemade if possible, but canned if not.)
  • 1 small yellow onion
  • 1 ½ cups cubed butternut squash
  • 1 zucchini, cubed
  • 1 tsp. cumin
  • 1 tsp Mexican oregano (Italian oregano is also fine)
  • ¼ tsp salt
  • 1 can black beans, rinsed
  • 3 Tbsp non-dairy cream cheese (Miyoko brand is our favorite)
  • Cassava tortillas (Siete brand is our favorite)
  • Cashew cheese (homemade or Siete brand is our favorite)
  • Cilantro, chopped
  • 2 Tbsp pumpkin seeds, toasted

COOKING INSTRUCTIONS

  1. Preheat your oven to 400 F
  2. Pat chicken dry with a paper towel and season with salt and pepper on both sides. Let sit at room temp for 10 mins.
  3. In a large oven-safe skillet, heat ½ tablespoon avocado oil and sear the chicken on both sides. Add enough chicken broth or water to the pan until the breasts are ½ covered. Put into the oven and cook for 15-20 minutes or until the internal temperature reaches 165F. Once cooked, take the chicken out of the liquid and let it rest on a cutting board until it is cool enough to shred by hand. Your hands work best for this, you can wear gloves if you prefer or you can shred the chicken with two forks or even in a stand mixer with a paddle attachment.
  4. In two separate pots, reduce each enchilada sauce by bringing to a boil and then turning down to a simmer for 15 minutes or until the sauces have thickened. Stir occasionally to prevent burning.
  5. While the chicken is cooking, heat ½ Tbsp of avocado oil in a skillet. Add the onions and butternut squash to the pan and saute until they begin to soften. Once the squash is al dente and has caramelized a bit, add the zucchini and the spices and mix well. Cook a few minutes until the zucchini has softened and gained a bit of color and add the black beans. Turn off the heat, add the shredded chicken, green enchilada sauce, and the non-dairy cream cheese. Mix well. Taste and adjust seasoning if needed.
  6. To assemble enchiladas, pour a small amount of red enchilada sauce into the bottom of a casserole dish, just enough for a thin layer to coat the bottom. This is so that your enchiladas won’t stick to the bottom. 8×8 works well for 4 enchiladas made with the Siete brand tortillas. If you use a smaller corn tortilla or larger cauliflower tortilla you will need to adjust your dish size accordingly.
  7. On a clean surface, lay out your tortillas and using a spoon, fill each tortilla with about ½ cup of filling depending on your tortilla size. Keep the filling in a line in the center and carefully field over one side of the tortilla over the filling and roll closed so that the seam of the tortilla is on the bottom. Carefully transfer your enchiladas to your dish seam side down. Once your dish is full, pour about ½ a cup of red enchilada sauce on top. You can use more or less depending on how saucy you like them. (There will be sauce and possibly filling leftover depending on how many/how big your tortillas are. These freeze great and will be ready for a quick and easy meal next time!) After the red sauce, drizzle on cashew cheese sauce or shredded cheese of choice. Bake in the oven at 400F uncovered for 15-20 minutes or until everything is bubbling on top and the edges of the tortillas begin to brown. Garnish with chopped cilantro and toasted pumpkin seeds.
  8. Enjoy!

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

Moroccan Lamb Tagine With Cauliflower Couscous

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INGREDIENTS (Serves 4)

Lamb Tagine

  • 2 lb. boneless lamb shoulder, excess fat trimmed, cut into 1″ pieces Sea salt and pepper to taste 
  • 2 Tbsp. grapeseed oil
  • 1 large yellow onion, chopped
  • 1½” piece fresh ginger, peeled, finely grated
  • 4 garlic cloves, thinly sliced
  • 2 bay leaves
  • 3 Tbsp. tomato paste
  • 1 ½ tsp. ground cinnamon
  • 2 tsp. ground cumin
  • ½ tsp. crushed red pepper flakes
  • 2 tsp. ground turmeric
  • 2 tsp. ground coriander
  • 2 tsp. Paprika
  • 1 can diced tomatoes
  • 6 cups water
  • Zest of one small orange
  • ¼ cup golden raisins, chopped prunes or sliced dried apricots ¼ cup slivered almonds, toasted
  • ½ small red onion, thinly sliced
  • 1 cup mint leaves, torn
  • Juice of ½ a lemon

Cauliflower Couscous

  • 1 large head or 2 medium heads of cauliflower, stems and leaves removed. 1 Tbsp olive oil 
  • 1 tsp. Turmeric
  • ½ tsp. Cinnamon
  • ¼ cup slivered almonds, toasted
  • Cilantro
  • Salt to taste

PREPARATION

Lamb Tagine

  1. Pat lamb dry with paper towels, then season on all sides with salt and pepper. Let sit at room temperature for 1 hour. 
  2. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, cook lamb, turning occasionally, until browned on all sides. Using a slotted spoon, transfer lamb to a plate. Add yellow onion and 2 Tbsp. water the pot and cook, stirring occasionally and scraping browned bits from the bottom of the pot, until the onion is slightly softened, 8–10 minutes. Add ginger, garlic and bay leaves. Cook, stirring occasionally, until garlic is softened.
  3. Return lamb to pot and add tomato paste, cinnamon, cumin, red pepper flakes, turmeric, paprika, and coriander. Cook, stirring occasionally, until mixture is fragrant and tomato paste has darkened and is beginning to stick to the bottom of the pot. Add in orange zest, diced tomatoes, and water and bring to a boil. Reduce heat to medium-low and bring to a bare simmer. Cover partially with lid and cook, stirring occasionally, until lamb is tender and liquid has thickened, 2-3 hrs. About 30 mins before it is done, add in dried fruit and half of the slivered almonds. Stir. When tagine is at the desired thickness and lamb is tender, remove from heat; taste and adjust seasoning with salt.
  4. Toss red onion and mint in a small bowl. Squeeze out the juice from lemon over the mixture, season with salt.

Cauliflower Couscous

  1. Pulse the cauliflower in a food processor to the texture of couscous. Transfer to a mixing bowl and toss with olive oil, salt, and spices. Spread out onto lined baking sheets, no more than ½” thick. Bake at 400-425 for 20-30 minutes (stirring occasionally). The cauliflower should start to brown a little on top and around the edges. Toss in half of the toasted almonds and the juice of ½ of a lemon.

To Serve

  • Serve the lamb tagine on a bed of cauliflower couscous topped with the onion and mint salad. Garnish with fresh cilantro, chopped almonds, and sliced dried apricots.

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

Wasabi Crusted Halibut With Spinach & Chard Gomae

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Wasabi_Crusted_Halibut

Rich, spicy, and healthy, this dish is packed with nutrients and filled with flavors of Japanese cuisine. Made with succulent halibut and crunchy wasabi peas, this recipe is a Mountain Trek favorite! We like to serve Halibut when it is fresh and in season. If not in season, substitute another white fish.

INGREDIENTS (Serves 4)

  • 4 oz halibut, skinless, 4 portions
  • 1/4 cup organic mayonnaise
  • 2 tsp sweet chili sauce
  • 1/2 tsp wasabi powder
  • 1/3 cup dried wasabi peas, roughly chopped
  • 3 cup broccoli flowerets, chopped
  • 4 cup Swiss chard, fresh chopped
  • 1/2 bunch kale, de-veined and chopped
  • 1 green onion, cut diagonally

Gomae dressing:

  • 1 tsp agave syrup or honey
  • 1 tsp water
  • 1 Tbsp Bragg’s liquid aminos
  • 1 1/2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1/4 cup sesame seeds
  • 1/8 cup grapeseed oil
  • 1 1/2 Tbsp tahini

PREPARATION

  • Heat the oven to 400 F.
  • Place the halibut on a parchment-lined baking sheet
  • Mix the mayonnaise with the sweet chili sauce and wasabi powder to make a paste.
  • Spread the paste evenly on top of each piece of fish (common mistake: do not add wasabi peas yet)
  • Bake for 15-20 minutes, or until the fish is flaking and the top is slightly browning, 5 minutes before the baking is complete, press the wasabi peas firmly into the paste to cover and return to oven.
  • Prepare the gomae by removing any hard stems from the spinach and chard and chop.
  • Steam the broccoli. Add the spinach and chard and continue to steam until everything is cooked through and softened, but still bright green. Drain well, keeping warm
  • Mix the dressing ingredients in a saucepan on low heat. Once warm, toss with the greens.
  • To serve, place fish on plate next to a classic gomae mound. Sprinkle with green onions. To add an element, steam some carrot spears and place fish atop (as pictured).