Recipes

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

Asparagus Gazpacho

A summer and spring fusion comes to life in this bright green healthy lunch soup that is perfect as the weather starts to warm up. Featuring asparagus, a spring vegetable that packs a lot of nutrients into not many calories, this soup will fuel your body and brain without weighing you down. We recommend topping with your favorite protein like salmon, chicken, or tofu to round out this dish. Learn more about Mountain Trek’s Nutrition Principles.

Notes:

Ingredients (Serves 4-6)

  • 2 bunch asparagus (approx. 2 lbs.)
  • 2 T olive oil
  • 1 t white miso paste
  • ¼ t kosher or sea salt
  • 1 T Greek yogurt (optional)

Cooking Instructions

  1. Bring a large pot of water to a boil and prepare an ice bath.
  2. Chop asparagus into ½” to 1” pieces and blanch by placing into boiling water then shocking in ice bath.
  3. Once asparagus is cool, place in blender with 2 T olive oil, 1 t miso paste, and ¼ t salt. Add more cold water from ice bath and ice as needed to get puree moving and achieve desired soup consistency.
  4. Chill until ready to enjoy. Top with your favorite protein (we recommend salmon or tofu) and garnish with Greek yogurt if desired.

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:

Roast Chicken with Cabbage and Herbed Slaw

Simple meets versatile in this healthy lunch or dinner recipe that is primarily just two ingredients: roast chicken and cabbage. But don’t let its simplicity fool you, this recipe is packed full of nutrients and sure to leave your tastebuds, and stomach, happy. The trick to making this a full meal is preparing the cabbage in two different styles with two different seasoning approaches. On one hand, you have unseasoned cabbage that gets baked underneath the roast chicken, so it cooks down and absorbs flavor. One the other, you have raw cabbage made as a slaw with za’atar, lemon zest and juice, olive oil, and salt. The juxtaposition of flavors and textures—that come from the same ingredient—brings depth to this meal, without a frustrating grocery shop.

A full chicken is immensely versatile, and less intimidating than you may think. One recommendation is to ask your butcher to “spatchcock” your chicken, giving you a head start on this recipe.

Prior to baking, the chicken in this recipe is coated with an immensely flavorful spread featuring turmeric, cumin, ground coriander, ground allspice, salt and olive oil. Then placed directly atop a bed of cabbage, the flavors meld together while baking at 400 F. 

Cabbage is an often overlooked vegetable. Typically unassuming in color, it actually packs quite a nutrient punch. Cabbage actually belongs to the Brassica genus of vegetables, which includes broccoli, cauliflower and kale, rather than the lettuce family like most people think, making it a wonderful addition to any meal, and is certainly Mountain Trek approved. Learn more about Mountain Trek’s Nutrition Principles.

Notes:

Ingredients (Serves 4+)

  • 1 head Cabbage
  • 2 lemons
  • 1 small whole chicken (less than 3 lbs. ideal)
  • 1 t turmeric
  • 1t cumin
  • ½ t ground coriander (optional)
  • ½ t ground allspice (optional)
  • 1t + ½ t kosher or sea salt
  • 2 T + ½ C olive oil
  • 3-5 sprigs dill
  • 5-7 springs parsley
  • 1-3 sprigs mint
  • 1 bunch green onions
  • 2 Tbsp. za’atar seasoning

Cooking Instructions

  1. Heat oven to 400 F.
  2. Slice rounds of whole cabbage about ½” thick until you reach the core. Place 2-3 rounds on a parchment lined sheet pan. Remove and discard core, finely shred remaining cabbage, and reserve in a medium bowl (for your slaw)
  3. Slice 1 lemon into rounds and place on top of cabbage on sheet pan.
  4. Prepare chicken by cutting down one side of the back using kitchen shears or a chef knife. This process will allow you to spread the chicken legs and thighs out and allow for more even cooking (“spatchcock”). Place the chicken skin-side up on top of the cabbage and lemons.
  5. Combine 1 t turmeric, 1 t cumin, ½ t ground coriander, ½ t ground allspice, 1 t salt and 2 T olive oil in small bowl and spread evenly over chicken letting overflow into cabbage base.
  6. Place chicken and cabbage in oven to roast until thickest part of breast registers 165 F on a meat thermometer or breast is white throughout and juices run clear when cut into.
  7. To prepare the slaw, finely chop dill, parsley, and mint and combine with shredded cabbage.
  8. Slice green onions and combine greens only with shredded cabbage.
  9. Season the shredded cabbage with 2 T za’atar, 1 lemon zest and juice, ½ C olive oil, and ½ t salt.
  10. Serve chicken with cooked cabbage and slaw on side.

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:

Chia Za’atar Crusted Miso Salmon with Sautéed Spring Vegetables

An exotic flavor profile meets healthy and nutritious in this full meal dish created by Chef Jillian. Salmon, a healthy protein rich in omega-3’s and vitamin B, is topped with white miso paste, chia seeds, and za-atar, a dynamic spice blend originating from the Middle East that boasts an incredible range of flavors, textures, and fragrances. Paired with a sautéed medley of rutabaga, radish, green onion, and snap peas—some of our favorite spring vegetables—the nutritional profile of this dish is wonderfully varied, an excellent way to include a wide array of vitamins, minerals, and other nutrients into your diet. Learn more about Mountain Trek’s Nutrition Principles.

Notes:

  • 12 guests will made this recipe alongside our chef and nutritionist during a virtual Supper Club.
  • If you wish to make this meal plant-based, substitute tofu for salmon. Follow all other instructions as written.
  • View more of Chef Jillian’s recipes.

Ingredients (Serves 2-3)

  • ½ t chia seeds
  • ½ t + ¼ t za’atar
  • 1 t white miso paste
  • 1 t + 1 t + 3 T olive oil
  • 2 medium rutabaga*
  • 3-5 radish
  • 1 bunch green onions
  • 1 C snap peas
  • 2 boneless skinless wild salmon filet**
  • 1 lemon
  • 2 C baby greens, loosely packed

*Can sub sweet potato, turnip, or another root vegetable. 

**Can sub chicken, tofu, or other desired fish

Cooking Instructions

  1. Heat oven to 400 F
  2. Combine ½ t chia seeds, ½ t za’atar, 1 t miso paste, and 1 t olive oil and reserve.
  3. Small dice rutabaga, heat a sauté pan with 1 t olive oil over medium heat and sauté rutabaga until tender.
  4. Quarter radish lengthwise and add to rutabaga sauté.
  5. Thinly slice green onions, add whites to rutabaga and reserve greens for garnish.
  6. Slice snap peas into ½” pieces and add to sauté until all vegetables are tender.
  7. Spread miso chia mixture over salmon and bake in oven until a meat thermometer registers 145 or the salmon is light pink throughout.
  8. Combine zest from 1 lemon and ½ the lemon’s juice, 3 T olive oil, and ¼ t za’atar in small bowl to make a vinaigrette.
  9. To serve, warm sauté as necessary, dress greens with vinaigrette and serve with salmon.

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:

Chickpea “Meatballs” with Italian Salsa Verde, Celeriac Parsnip Puree, and Celery Kale Salad

This chickpea “meatball” recipe is well-rounded, healthy, delicious, nutritious, and plant-based. It’s a wonderful dish any time of the year, but celery root (or “celeriac”) is best enjoyed in the winter and spring when it grows naturally. Celery root is an often underused root vegetable, but with a light celery flavor and potato-like texture, it makes a beautiful silky puree, especially when paired with sweet earthy parsnip. It’s loaded with vitamins and nutrients, is an excellent substitute for potatoes, can be eaten raw, and adds a nice crunch to the salad made in this meal. Pro Tip: coat your celery root with lemon juice or another acid right when you cut into it as it oxidizes and turns brown very quickly. 

This dish uses fresh and dried herbs and spices and showcases how each brings different elements to the table. The result is a simple, yet flavorful meal that is sure to be a family favorite moving forward. At the least, you may never eat mashed potatoes again after having the celeriac parsnip puree!

To bind the chickpea together, this recipe uses a “flax seed egg”, which is more simple than it sounds; flaxseeds soaked in water. Once saturated, the flaxseeds take on an egg-like character, giving your “meatballs” that familiar texture while adding omega 3 and 6 fatty acids without animal protein. Omega 3’s are an essential component of our diet. Learn more about Mountain Trek’s Nutrition Principles.

Notes:

  • 12 guests recently made this recipe alongside our chef and nutritionist during a virtual Supper Club.
  • If you wish to add animal protein to this meal, substitute the chickpeas and flax seeds for 1 lb ground turkey. Follow all other instructions as written.

Ingredients (Serves 2-3)

  • 3 Medium Parsnips
  • 1 Large Celery Root (Celeriac) (can sub rutabaga/other root vegetable/mix of both)
  • 3 Lemons
  • 1 15.5oz can Chickpeas, drained and rinsed.
  • 1 T Flax Seed mixed with 3 T water for 5 minutes.
  • 1 T Nutritional Yeast
  • 1 t dry Italian herbs
  • 1 t Granulated Garlic or Garlic Powder
  • Extra Virgin Olive Oil (1t + ¼ C + 1T used in recipe)
  • 1 oz fresh Parsley (approx. 1 cup loosely packed leaves)
  • 1 oz fresh Basil (approx. 1 cup loosely packed leaves)
  • 1 clove Garlic
  • 1 t Capers, drained and rinsed
  • 1 pinch Red Pepper Flake (optional)
  • 2 C Kale, loosely packed
  • 3 stalks Celery
  • ¼ t Celery Seed (optional)
  • 1 ¼ t Kosher or Sea Salt ( ½ t + ¼ t + ¼ t + ¼ t)

Cooking Instructions

  1. Heat oven to 425 F / 220 C
  2. Peel and small dice the parsnip, place in small pot of water, and bring to boil.
  3. Zest and juice 3 lemons, 1 each into three separate bowls.
  4. Peel celery root. Use a vegetable peeler to shave about ½ C thin pieces into one bowl with lemon juice. Toss to coat and set aside. Small dice remaining celery root and add to boiling water with parsnip.
  5. Cook parsnips and celery root until both are very fork-tender. Remove from heat when done and reserve for finishing later.
  6. Mash chickpeas and combine with soaked flax seeds, nutritional yeast, Italian herbs, 1 t granulated garlic, and ½ t salt in a second bowl of lemon and combine until thoroughly mixed. Form into 8 balls and place on parchment-lined sheet pan. Drizzle with 1 t olive oil. Bake in oven until cooked through (165 or until no longer pink in middle. Approximately 15 minutes)
  7. Finely chop fresh parsley, basil, garlic, capers and red pepper flake (if using) and place in the third bowl with lemon. Add ¼ C olive oil and ¼ t salt and mix thoroughly. Reserve for plating.
  8. Remove tough stems from kale, chop leaves into desired salad-sized pieces and add to bowl with celery root and lemon juice.
  9. Slice celery stalks thinly on a bias and add to kale, celery root, and lemon juice. Add ¼ t salt and ¼ t celery seed (if using) and mix thoroughly with hands. Reserve for plating.
  10. Finish celery root parsnip puree by blending with 1 T olive oil and 1/4 t salt until smooth and creamy. Start at a low speed, raise higher, and use muddler as necessary.
  11. Plate the celery root parsnip puree and meatballs, top the meatballs with the salsa verde and serve the salad to the side.

 


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:

Stuffed Mushrooms with Red Wine Shallots, Cauliflower Mash, Green Beans, and Baby Greens Salad

If you’re looking to make a delicious plant-based dinner that leaves nothing to be wanted, this is it. Mushrooms are the star of this show, and for good reason; a low-calorie food that packs a nutritional punch, these fungi are loaded with many health-boosting vitamins, minerals, and antioxidants. Their texture is a perfect complement to the cannellini bean filling and their umami taste satisfies your tastebuds without the help of animal protein.

A side of healthy cauliflower mash will have you writing your grandmother to update her recipe—swapping out cauliflower for potatoes and Greek yogurt for butter results in more protein, less carbs, and less unhealthy fats, yet, maintains a distinct rich flavor that comforts and warms your belly.

Not only are green beans a nice, crunchy, low-calorie food but also they provide many key nutrients. Young, tender green beans are a good source of vitamin C, dietary fiber, folate, and vitamin K.

Finished off with a simple mixed green salad with hemp seed & apple cider vinegar dressing, this plate meets all of our nutritional standards, and will leave you satiated, less inflamed, and more nutrified. Learn more about Mountain Trek’s Nutrition Principles.

Notes:

  • 12 guests recently made this recipe alongside our chef and nutritionist during a virtual Basecamp Weekend Retreat.
  • This recipe was designed by Chef Jillian. If you’d like an opportunity to cook alongside her and Nutritionist Jenn, consider joining out next Supper Club.

Ingredients (Serves 2)

  • ½ head cauliflower
  • 8 oz French Green Beans (Haricot Verts)
  • 1 shallot
  • ½ C raw apple cider vinegar
  • 1 T hemp seeds
  • 2 portobello mushrooms
  • 1 15.5 oz (439g) can of cannellini beans
  • 2 t nutritional yeast
  • Juice and zest from 1 lemon
  • 1 T avocado oil
  • Kosher salt (¼ t + ¼ t + 2 pinch used in recipe)
  • Avocado oil (1 C + 1 t + 1 T used in recipe)
  • ½ C red wine
  • ¼ C Greek yogurt
  • 2 T walnut pieces
  • 1 C baby greens, loosely packed

Cooking Instructions

  1. Heat oven to 350 F.
  2. Prepare And Cook Cauliflower—Rough chop ½ head cauliflower, then place in a saucepot and cover with water. Bring water to a boil.
  3. Prepare Green Beans—Trim 8 oz green beans, if necessary, and bring another saucepot of water to a boil (for the beans).
  4. Prep Step—Small dice 1 shallot and reserve.
  5. Cook Green Beans—When water for green beans comes to a boil, drop beans in the boiling water. While boiling, prepare an ice bath. Check beans for slight tenderness, remove when done, and drop into an ice bath (note: this is called “blanching”). Once cooled, remove, dry, and reserve.
  6. Prepare Salad Dressing—Combine 1 T hemp seeds, ½ C vinegar, 1 C avocado oil, ½ C water, and ¼ t salt in a blender and blend until smooth.
  7. Prepare And Cook Stuffed Mushrooms—Remove mushroom stems and space, stem side up on a sheet pan. In a bowl, mash one 15.5 oz can of cannellini beans with 2 t nutritional yeast, the juice, and zest of 1 lemon, 1 T avocado oil, and 1/4 t salt. Scoop bean mash into the mushroom cavity, filling as desired. Place in oven and cook until tops have browned slightly.
  8. Make Red Wine Shallots—Put 1 minced shallot into the pan along with 1 C red wine and reduce until almost dry, scraping up any bits that may have stuck to the bottom of the pan.
  9. Make Cauliflower Mash—When cauliflower is very tender, strain well and place in a bowl. Add ¼ C Greek yogurt, ¼ t salt, and mash to desired consistency.
  10. Finish Green Beans—Heat another sauté or small sauce pot to warm green beans. Add 1 t avocado oil, 2 T walnuts, green beans, and a very small pinch of salt and warm through.
  11. Plate And Enjoy—When all components are done, plate cauliflower mash, green beans, and mushrooms. Top mushrooms with shallots, and drizzle salad dressing over the baby greens. 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:

5 Quick Healthy Morning Smoothies to Start Your Day Right

Our wonderful Registered Holistic Nutritionist, Jenn Keirstead, put together this list of 5 healthy smoothies to kickstart your day. These smoothies are balanced in their ingredients and all containing these four important components:

  1. Whole food protein
  2. Fruit + veggie
  3. Healthy omega fats
  4. Naturally occurring fiber

Each smoothie is created this way in order to keep your blood sugar stable, which helps keeps that metabolism happy! Each smoothie listed below should be blended in a high-speed blender until your desired texture is reached. Optionally, you can add ice and blend again.

Morning Power Protein Smoothie

  • 1/2 frozen banana
  • 1/2 cup blueberries
  • 1 handful organic spinach
  • 1 Tbsp pure almond butter
  • 1 Tbsp whole hemp hearts
  • 1 tsp hemp seed oil
  • 1.5 cup water, OR unsweetened almond milk

Tropical Avocado Smoothie

  • 1/2 frozen banana
  • 1/2 avocado
  • 1 Tablespoon chia seeds
  • 1 lemon, juiced
  • 1 large handful organic spinach
  • 1 tsp hemp seed oil
  • 1.5 cups water, OR unsweetened almond milk

Cucumber Kale Apple Avocado Smoothie

Note: not sweet, but very refreshing + detoxifying!

  • 1/2 cup chopped cucumber
  • 1/2 green apple
  • 1 handful leafy greens (eg. kale, romaine, spring greens, spinach)
  • 1 tsp virgin coconut oil (gently melted), OR 1 tsp hemp seed oil
  • 1.5 cups water

Spa Smoothie

Note: also not sweet, but very refreshing + detoxifying!

  • 1/4 Avocado
  • 1 Tbsp Chia Seed
  • ½ to 1 lemon, juiced
  • 1 handful organic spinach
  • 1 small organic cucumber
  • 1/4 cup Mint Leaves
  • 1 tsp hemp seed oil
  • 1.5 cups water, OR unsweetened almond milk

Banana Hemp Seed Smoothie

  • 1/2 frozen banana
  • 1 Tbsp almond butter
  • 1 Tbsp chia seeds
  • 1 handful leafy greens (eg. kale, romaine, spring greens, spinach)
  • 1 tsp hemp seed oil
  • 1.5 c water, OR unsweetened almond milk
  • sprinkle of hemp hearts to top

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:

Pan Seared Cod with Arugula & Charred Scallion Vinaigrette

Simple, elegant, and savory, this meal is easy to prepare and offers a full plate of nutrients. The charred scallion dressing created by Chef Jillian might just be the star of this show, as its complex flavors bring the bed of arugula to life. Arugula is high in fiber, phytochemicals, and several vital nutrients such as calcium, potassium, folate, and Vitamins C, K, and A.

Cod rounds out the picture by adding lean protein, B vitamins, and minerals. B vitamins help enzymes in our bodies do their jobs and are important for a wide range of cellular functions, like breaking down carbohydrates and transporting nutrients throughout the body.

Notes:

Ingredients (Serves 4)

  • 1 bunch Scallions
  • 1-2 Lemons
  •  1/4 t Kosher Salt
  • Avocado Oil (1 t + 1 C used)
  • 2—4-6 oz Wild Cod Fillets*
  • 2 C Arugula, loosely packed

*Vegan Option: Navy Bean & mushroom sauté with arugula & charred scallion vinaigrette. Sub 1—15.5 can navy bean or other white bean and 6oz white mushrooms or other favorite mushroom.

Other Protein Suggestions: chicken, salmon, or firm to extra-firm tofu.

Cooking Instructions

  1. Char Scallions—Trim ends of scallions, and place on a foil-lined sheet pan under broiler. Once charred, flip to char on other side and remove. Place charred scallions into a blender.
  2. Prepare Dressing—Adding 1-2 lemons, zested and juiced, 1 C avocado oil and ¼ t salt and blend until very smooth.
  3. Cook Fish—Heat a pan with 1 t avocado oil until very hot, but not smoking and sear fish on both sides until desired temperature or cooked through (145 F / 63 C).
  4. Plate—Dress arugula with 2 t vinaigrette and serve alongside cooked fish.
  5. Enjoy!

We recommend serving with a cup of our Green Spring Vegetable Lentil Soup to further complete this meal. Learn more about Mountain Trek’s Nutrition Principles.


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:

Green Spring Vegetable Lentil Soup

This healthy soup is simple to make, delicious, and packed full of vibrant spring vegetables. It’s the perfect companion on a long brisk hike or when spring showers keep you indoors. Lentils are often overlooked, even though they are a fabulous way to get a wide range of nutrients. They are full of B vitamins, magnesium, zinc, and potassium, and are 25% protein, making them a wonderful plant-based protein option for any vegetable soup.

Have you ever eaten something so verdant?

Notes:

Ingredients (Serves 4)

  • 1 T Avocado oil
  • 1 Shallot
  • 4 stalks Celery
  • 1 C Green Lentils
  • 6 C water
  • 1 t Kosher Salt
  • 2 medium Zucchini
  • 2 C Baby Spinach, loosely packed
  • 1 C English Peas, fresh*
  • ½ bunch Parsley
  • 2 T Greek Yogurt

*Can sub frozen peas if fresh is not available.

Cooking Instructions

  1. Peel and small dice shallot and small dice celery. Sauté 1 shallot and 4 stalks celery in 1 T avocado oil until translucent.
  2. Add 1 C green lentils, water, and 1 t salt. Bring to a boil, turn to simmer, cover, and cook over medium-low heat for about 15 minutes.
  3. Small dice zucchini, chiffonade baby spinach, and roughly chop parsley.
  4. When lentils are tender and cooked through, add zucchini, baby spinach, and parsley and cook uncovered for about 3 minutes.
  5. Add 2 T Greek Yogurt and stir until combined.
  6. Option: Soup can be enjoyed as is or half blended for a creamier texture.
  7. Garnish with more Greek yogurt if desired, 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:

Chickpeas & Mushrooms with Charred Scallion Vinaigrette Over Roasted Shallots & Turnips with Sautéed Spring Vegetables

When spring hits, it’s very common to feel an animal need to “clean”, both our homes and our bodies. Naturally, over the winter we move less, eat less fresh food, and build up toxins. Come spring, we want to burst forth, like the wildflowers, and kickstart living again. This meal is your ticket to doing just that! Packed full of fresh seasonal ingredients, vitamins, minerals, fiber, and nutrients, this meal is a true representation of the magical spring season.

A charred scallion vinaigrette tops the chickpeas and mushrooms and gives this dish a flavor your tastebuds have never seen before. Rounded out with baked shallots and turnips, this meal is a light, fresh, and healthy dinner option.

View our animal-protein version: Chicken Breast with Charred Scallion Vinaigrette Over Roasted Shallots & Turnips with Sautéed Spring Vegetables

Notes:

Ingredients (Serves 4)

  • 1 bunch Scallions
  • 3 Shallots
  • 3 Turnips*
  • Avocado Oil (1t + 1 C + 1 t)
  • Kosher Salt (1/4 t + 1/4t + 1/4t)
  • 1-2 Lemons
  • 12 oz Snap Peas
  • 1 bunch Asparagus
  • 4 Boneless Skinless Chicken Breast (See vegan option1)
  • 1-2 Radishes

*Can sub rutabaga or other root vegetable or mix of both

Cooking Instructions

  1. Bring a large pot of water to a boil and turn oven broiler to high.
  2. Trim ends of scallions, and place on a foil-lined sheet pan under broiler. Once charred, flip to char on other side and remove. Place charred scallions into blender to reserve.
  3. Turn oven to 400 F / 205 C.
  4. Peel and slice shallots and medium dice turnips. Place in a baking dish (about 13×9) and toss with 1 t avocado oil, and ¼ t salt. Bake in oven for about 15 minutes.
  5. Blanch the snap peas and asparagus by boiling in water until desired doneness (about 4 minutes) and then shocking in ice water.
  6. Prepare the vinaigrette by adding 1-2 lemons, zested and juiced, 1 C avocado oil and ¼ t salt and blend until very smooth.
  7. Drain chickpeas. Slice mushrooms.
  8. Remove the turnips and shallots from the oven and stir. Place chickpeas and mushrooms on top and coat with about 1 t of the scallion vinaigrette. Roast for another 15 minutes or until your mushrooms are cooked through.
  9. Very thinly slice radish and reserve.
  10. Sauté asparagus and snap peas in 1 t avocado oil and ¼ t salt just to warm throughout.
  11. Plate chicken on top of roasted turnips and shallots. Add asparagus and snap peas on side, topped with thinly sliced radish.
  12. 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: