Recipes

The Spa Cuisine at Mountain Trek is 5 Star. We are happy to provide some of those great recipes to all.

Homemade Bone Broth

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

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:

Mushroom Chickpea Loaf with Tahini Drizzle, Parsnip Puree, and Beet Slaw

health dinner

This vegetarian loaf has all the ingredients of falafel, with the added flavor and health benefits of wild mushrooms. And while this mushroom chickpea loaf is one of our more difficult recipes to make, we promise it’s worth every minute of your time; if for nothing other than the tahini drizzle, parsnip puree, and beet slaw that accompany it.

Chickpeas are a clean meat alternative high in protein and fiber (1 cup of chickpeas provides 44% of the daily recommended fiber intake). Another great reason to eat chickpeas in place of meat is that they are environmentally friendly to grow. They use much less water than other proteins, while also enriching the soil and having a low need for chemical fertilizers. Due to the high content of vitamins C and E, the parsnip mash is a nice potato alternative that supports strong bones, heart health, and prevents cancers, notably breast. Beet slaw adds brightness and a beautiful color to this dish, while being incredibly beneficial to your overall blood health. Beets are also used to increase stamina during exercise as they provide support for the lungs and heart, while increasing blood flow to the muscles. It’s easy to associate beets with blood health due to their bright red color!

Ingredients (Serves 4)

Mushroom Loaf

  • 2lb wild mushroom, trimmed
  • ½ onion, finely diced
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp cardamom
  • 2 cloves garlic, minced
  • 1.5 can chickpeas
  • ½ C chopped parsley
  • ½ C chopped cilantro
  • 1 egg
  • ¾ C chickpea flour
  • 1 tsp salt

Parsnip Mash

  • 4 parsnip, peeled and cubed
  • 2 Tbsp olive oil
  • ½ tsp salt

Beet Slaw

  • 1 red beet, shredded
  • 1 yellow beet, shredded
  • 1 carrot, shredded
  • ¼ C mint leaves, packed
  • ¼ C cilantro leaves, packed
  • 2 Tbsp olive oil
  • 2 Tbsp lemon Juice

Tahini Sauce

  • ½ C tahini
  • 3 cloves garlic
  • Juice of 1 lemon
  • 2 Tbsp olive oil
  • ½ tsp salt
  • Warm water as needed

Garnish

  • Pomegranate seeds

Instructions

  1. Fill a large pot full of water and bring to a boil. Add parsnips to the pot and boil until tender. Once cooked, remove from heat and drain well.
  2. Using a ricer, hand masher, or food processor, blend the parsnips into a mash potato consistency. Be sure not to over mix as they will become gummy. Add in olive oil and salt to taste. If the parsnips are too thick to work with, add in small amounts of warm water until you have the desired consistency.
  3. Preheat the oven to 375 F.
  4. Place mushroom, onion, herbs, spices, and garlic in a food processor. Pulse until course, working in batches.
  5. Heat a medium skillet with 1 tsp grapeseed oil on medium-high. Add the mushroom mixture and saute for 5-10 minutes until crisp.
  6. Meanwhile, pulse chickpeas in a food processor until coarsely chopped, then add to a bowl with cooked mushroom mixture.
  7. Add egg, chickpea flour, cilantro, parsley, and salt and gently stir to combine.
  8. Put the mixture into an oiled loaf pan and bake until the edges are browned and the center is completely set, 75–90 minutes.
  9. While the loaf is in the oven, mix the beet slaw ingredients in a bowl and place in the fridge.
  10. Combine tahini sauce ingredients and set aside until loaf is done cooking.
  11. Once the loaf is finished, plate it with mash and slaw. Drizzle with tahini sauce and garnish with pomegranate seeds.

 

Note: This recipe was created in collaboration with Forklore Foods.


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:

Tom Kha Gai Soup

Healthy Tom Kha Gai Soup

This Tom Kha Gai soup is a healthy and warming lunch or dinner meal. Its unique blend of spice, savory, and citrus offers your tastebuds an authentic taste of South East Asia, while a healthy inclusion of vegetables not typically found in this soup bolsters the nutritional resume of this dish. The coconut milk base affords a mouthful of taste and ample healthy fats while mushroom, broccoli, red bell pepper, carrot, and onion pack in vitamins and minerals. A wonderful soup year-round, it’s best served in the winter months.

Ingredients (Serves 6)

  • 1 Tbsp coconut oil
  • ½ medium onion, sliced
  • 4 cloves garlic, chopped
  • 4-inch piece ginger peeled and chopped
  • 4 Kaffir lime leaves
  • 1 red jalapeno, sliced and deseeded
  • 2 lemongrass stalks pounded with the side of a knife and cut into 2-inch long pieces
  • 1 Tbsp red Thai curry paste
  • 4 C chicken broth
  • 2 (14.5oz) cans coconut milk
  • 1 Tbsp fish sauce or vegan Worchester
  • 1 Tbsp coconut aminos
  • 1 Tbsp tamari
  • 1 C carrot
  • ½ medium onion, saute slice
  • 1 C broccoli florets
  • 1 C sliced white mushrooms
  • 1 red bell pepper, sliced
  • 1.5lb chicken thighs
  • 1 Tbsp Braggs amino acids
  • 1 Tbsp sesame oil
  • 2 C water
  • 1 bouillon cube
  • 3 limes
  • ½ C cilantro

Instructions

  1. In a medium pot, heat the oil over medium heat. Add the onion, garlic, ginger, lime leaves, chili, and lemongrass, stirring frequently for 5 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
  2. Strain out the aromatics (the garlic, onions, chili, lemongrass, and ginger) and discard.
  3. Add in coconut milk, Worcestershire, and coconut aminos, stir. Add all of the veggies to the soup and simmer until tender, about 20 minutes.
  4. Follow the method for making the chicken below, and then add to the soup with the lime juice once vegetables are done cooking. Garnish with cilantro.

Cooking Chicken

  1. Set the oven to 400F. Heat a pan to medium-high and add 1 Tbsp coconut oil. Let heat the oil heat, and then sear the chicken on each side until golden, about 3 minutes per side. Add the Braggs, sesame oil, water, and bouillon then braise at 400F for 10 minutes. Once cooled, shred and add to soup at the end of cooking.

 

Note: This recipe was created in collaboration with Forklore Foods.


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:

Winter Kale Salad

Kale salad on plate

This healthy kale salad is a great way to pack your plate full of antioxidants and nutrients and is hearty enough to eat on its own but versatile enough to be paired with other proteins and sides. The butternut squash with warming spices is a great seasonal food for the colder months. It is high in vitamins A, C, E, and is anti-inflammatory. While higher in carbs than some other vegetables, it is a low glycemic index food that will support healthy blood sugar levels and sustained energy. The chickpeas and sunflower seeds provide a satisfying salty crunch as well as protein and fiber. Sunflower seeds are also highly anti-inflammatory and linked to improved heart health. Pomegranate seeds provide a burst of tart sweetness while adding even more heart-healthy and cancer-fighting antioxidants. This salad truly has it all.

Ingredients (Serves 6-8)

  • Green cabbage
  • 1 small butternut squash, peeled
  • 1 can chickpeas, rinsed and drained
  • ¼ tsp salt
  • ½ tsp smoked paprika
  • 3 bunches dino kale, de-stemmed
  • 2 carrots, peeled
  • Juice of 2 Meyer lemons
  • ½ C olive oil
  • 2 cloves garlic, minced
  • 1 Tbsp maple syrup
  • 1 Tbsp dijon mustard
  • ¼ C apple cider vinegar
  • Sunflower seeds, roasted and salted
  • Pomegranate seeds

Instructions

  1. Preheat oven to 425F
  2. Remove the outer leaves from the cabbage. Slice in half from the top down to the core. Place flat side down on the cutting board and slice 1-inch sections fanning out from the core creating wedges, the same way you just cut the cabbage in half. Toss with grapeseed oil, salt, and pepper to coat evenly. Arrange in a single layer on a baking sheet.
  3. Cut the butternut squash in half vertically and scoop out the seeds. Slice crosswise into ½ in thick half-moons. Toss with grapeseed oil, salt, pepper, cumin, and cinnamon to coat evenly. Arrange in a single layer on a baking sheet.
  4. Toss chickpeas with ½ tsp of grapeseed oil, salt, pepper, and smoked paprika to coat evenly. Place on a baking sheet. Bake for 10-15 minutes until crispy.
  5. While the veggies are roasting, wash and destem the kale. Chop into bite-sized pieces and put into a large bowl with 1 tsp olive oil and a pinch of salt. Massage the kale for a few minutes with your hands to gently soften. To create ribbons from your carrots you can use a mandoline or vegetable peeler, running the blade down the length of the carrot to create thin strips. You can also use a box grater to make carrot shreds if you don’t have a mandoline.
  6. To make the dressing add all of the ingredients to a bowl and whisk until smooth.
  7. Once the vegetables are out of the oven and have cooled a bit add them to the kale along with the carrots and dress. Reserve a few pomegranate seeds and sunflower seeds for garnish.

 

Note: This recipe was created in collaboration with Forklore Foods.


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:

Pumpkin Bison Chili

If you’re looking for a hearty chili that will fuel you but not leave you bloated and weighed down, this is the recipe for you. This healthy Pumpkin and Bison Chili recipe is absolutely loaded with everything you want; protein to sustain you, nutrients and fiber to keep you running clean, and flavor so rich you’ll think it was cooked for days. A wonderful dinner or lunch, this chili is also great for fueling on the trail, especially when the temps drop.

Key Ingredients & Their Value To You:

Pumpkin—Rich in vitamin A (245% RDI per cup) and C (16% RDI) to help your immune system, packed with antioxidants alpha-carotene, beta-carotene and beta-cryptoxanthin to help protect your cells and reduce inflammation, and a good nutrient-to-calorie ratio to help regulate weight.

Bison— Protein-rich to provide you sustained energy, high in minerals iron, selenium, and zinc, which aid in blood production, fight free radicals that lead to inflammation, and support our immune system to fight off viruses and bacteria, respectively. Bison is also a leaner meat, so lower in calories to help with weight loss goals.

Black & Kidney Beans—High in fiber to aid our digestion, protein to balance our energy levels, and naturally low in sodium but rich in minerals that decrease blood pressure, such as potassium, calcium, and magnesium.

Cumin—Contains naturally occurring antioxidants that have been proven to help control blood sugar levels, reduce inflammation caused by free radicals, and calm and IBS symptoms you may have.

Ingredients (Serves 6-8)

  • 1 lb ground bison
  • 1 Tbsp oil
  • 1 medium onion, diced
  • ½ C diced carrot
  • ½ C diced celery
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 Tbsp ground cumin
  • 2 Tbsp chilli powder
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 4 C broth of choice
  • 1 (14.5) oz can black beans, drained
  • 1 (14.5) oz can kidney beans, drained
  • 1 (14.5) oz can pumpkin puree
  • 1 (14.5) oz can fire-roasted diced tomatoes with juice
  • ½ C frozen corn kernels
  • ¼ C chopped cilantro
  • 2 Tbsp. lime juice

Instructions

  1. Heat a large pot or dutch oven.
  2. Add the meat, salt, and a ½ cup of water and turn down to low heat.
  3. As the meat cooks, use a wooden spoon or spatula to stir and break up the pieces. When done, drain off the liquid and set the meat aside.
  4. Return the pot back to the stove and heat the oil. Add onions, carrot, celery, and bell pepper and saute until tender, about 5 minutes.
  5. Add spices and garlic and cook for 1 minute more.
  6. Add remaining ingredients except for cilantro and lime juice and stir to combine.
  7. Bring to a boil. Reduce to a simmer, add the meat back in and cook for 1 hour uncovered, stirring every 15-20 minutes.
  8. Remove from the heat, add cilantro and lime juice, check the seasoning and adjust as needed.

 

 


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 Perfect Healthy Thanksgiving Meal

Healthy thanksgiving dinner on plate

This recipe is the healthiest version of Thanksgiving dinner that we can offer. It’s composed of 5 parts (Herb Roasted Turkey Breast, Dark Cherry Relish, Cauliflower Mash, Brussel Sprouts & Green Beans, and Gluten-Free Stuffing), all amazingly healthy and delicious, and listed below individually, so you can prepare for your big day on your own schedule.

(Serves 4)

Herb Roasted Turkey Breast

Ingredients

  • 1.5lb Turkey breast or tenderloin
  • 2 Tbsp grapeseed oil
  • 2 tsp sage (dry)
  • 2 tsp thyme (dry)
  • ½ Tbsp garlic powder
  • 1.5 tsp salt
  • ½ Tbsp grainy dijon

Instructions

  1. Mix all but turkey ingredients and spread over turkey breast to marinate for a minimum of 1hr.
  2. Roast at 425F, for 20 minutes or until a thermometer inserted into the thickest part reaches 165F.

Dark Cherry Relish

Ingredients

  • 1/2 C water
  • 2 C dark cherries (frozen)
  • ¼ C honey
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 Tbsp red wine vinegar
  • Zest and juice of 1 orange

Instructions

  1. Combine all ingredients in a medium saucepot and cook over medium heat, stirring occasionally for 15-20 minutes or until berries have popped and liquid has reduced to a nice consistency.

Cauliflower Mash

Ingredients

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

Instructions

  1. Place cauliflower and salt in a large pot and cover with water, and bring to a boil.
  2. Reduce heat to a medium simmer and cook for 15-20 minutes or until cauliflower is tender/soft.
  3. Drain very well, and let stand for 5 minutes.
  4. 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.
  5. Transfer to a baking dish and re-heat (covered) to serve.

Brussels Sprouts and Green Beans

Ingredients

  • ½ lb cleaned and trimmed green beans
  • ½ lb cleaned and trimmed brussels sprouts
  • ¼ tsp salt
  • 1 Tbsp hemp oil

Instructions

  1. Bring a pot of water to a boil
  2. Blanch veggies for approximately 2 minutes, drain, toss with ¼ tsp salt and hemp oil and serve immediately (can be done up to 15 minutes ahead of time and kept hot).

Gluten-Free Stuffing

Ingredients

  • 2 Tbsp avocado oil
  • 2 C onion diced
  • 1 C mushroom diced
  • 1 C apple, cored and diced
  • ¼ C parsley chopped
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp fresh rosemary
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 C almond flour
  • 3 eggs whisked

Instructions

  1. Preheat the oven to 350F
  2. Heat oil in a cast-iron pan or oven-proof skillet over medium heat.
  3. Add all ingredients through the pepper. Saute until soft, about 7 minutes.
  4. Remove from heat, and stir in almond flour and egg. Bake for 45 minutes and until browned on top.
    *If you don’t have a cast-iron skillet, grease a medium-size baking dish before sautéing ingredients (a 9×9″ works well). After eggs have been added and the mixture is well-stirred, transfer mixture to baking dish. Continue baking as directed.

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

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

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: