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

Skewered Greek Chicken on Portobello Mushrooms with Artichokes

Skewered Greek Chicken on Portobello Mushrooms with Artichokes

This chicken dish would normally work well with potatoes but here we’ve reduced the starch by including tasty artichokes instead. There’s no doubt it’s an earthy meal so we suggest pairing it with a Greek salad to lighten things up and give color. Serves 4 Chicken Breasts – 16-20 ounces free-run chicken

Marinade

  • 2 tablespoons grapeseed oil and olive oil mixed
  • 1 tablespoon tamari or soy sauce
  • 1 ¼ tablespoons lemon juice, fresh
  • 1 teaspoon dried oregano
  • 4 skewers (metal or bamboo)
     
  • 4 small whole Portobello Mushrooms oil spray
  • 1 teaspoon olive oil
  • 1 cup canned artichoke hearts, cut in three pieces
  • 1 cup red onions, chopped in thin crescents
  • 1 lemon, in 4 wedges

Method

  1. Cut chicken in approximately 1 ¼” pieces –not too small as they will dry out on barbecue.
  2. Prepare marinade by blending the ingredients well and pouring over the cut chicken.
  3. Marinate for 2 hours.
  4. Meanwhile, if you are using them, soak the bamboo skewers in water during this time.
  5. Skewer marinated portioned chicken and set aside.
  6. Prepare mushrooms by lightly spraying with oil and baking on a cookie sheet for 20 minutes at 350 degrees.
  7. Meanwhile, grill the chicken on a barbecue (or these may be baked in the oven with the mushrooms).
  8. Put the finished chicken in the oven with the mushrooms and turn the oven off.
  9. Quickly sauté artichokes and onions and cover with lid to steam until soft
  10. Place artichoke mixture on plate – lay the portobello next to it. Lay chicken skewer across the artichokes with a wedge of lemon.

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Malaysian Lime Coconut Scallops

Black Bean Soup Recipe

Recipe for Black Bean Soup

A deep, dark standard, this black bean soup recipe provides plenty of flavor while offering a complete bean and rice protein source. Try it blended for a smoother texture. This recipe for Black Bean Soup serves 4.

Ingredients

  • ¾ cup onions, finely chopped
  • 3 cloves garlic, minced
  • ½ cup celery, diced
  • ½ cup carrots, diced
  • ½ cup yams, diced
  • ½ cup red peppers, diced
  • 1 ½ teaspoon jalapeno pepper, seeded and minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • ½ teaspoon coriander
  • 1 tablespoon Braggs amino liquids or soy sauce
  • 1 tablespoon fresh lime juice zest of 1 lime
  • ¾ cup tomato sauce, canned
  • 1 cup diced tomato, canned or fresh
  • 3 cups vegetable stock
  • 2 cups black beans, cooked 1/2 cup cooked rice salt to taste
  • 1 ½ tablespoons cilantro, minced
  • Optional: 2 tablespoons sour cream

Method 

  1. Saute diced vegetables until tender in oil.
  2. Add seasonings.
  3. Add tomato sauce, canned tomatoes, stock, and lime juice.
  4. Add cooked beans and rice.
  5. Simmer until flavors develop.
  6. Finish with cilantro garnish and optional dollop of sour cream.

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Huevos Rancheros – A Fast & Delicious Recipe

Huevos Rancheros

These delicious Mexican ranch eggs can be accompanied by slices of avocado or a spoonful of guacamole and a dollop of rice for lasting energy. Serves 4.

INGREDIENTS

  • 1/2 avocado
  • 1/4 cup cheese
  • 1/2 tsp chili powder
  • 1 chipotle Tabasco sauce dash
  • 2 tbsp cilantro leaves – chopped finely
  • 1/4 cup cooked pinto beans
  • 4 corn tortillas
  • 1 tsp cumin
  • 1 dash of salt
  • 4 oz diced canned tomatoes
  • 1 garlic clove
  • 2 tbsp green chilies
  • 4 large eggs
  • 1/2 cup onions
  • 2 oz tinned tomato sauce

PREPARATION

  1. Sauté half of the onions with the cooked beans, adding cumin, a dash of salt, and a dash of the chipotle sauce. When cooked through, mash and set aside, keeping warm.
  2. Sauté the remaining half of the onion in a small amount of water with the garlic, tomatoes and tomato sauce, chili powder, green chilies, and chipotle.
  3. Scramble or fry the eggs.
  4. Heat tortillas slightly (steaming or frying in a spritz of water).
  5. Place the tortilla on the plate and layer the bean mixture over the top. Next, layer the egg, and then place the sauce over the top.
  6. Sprinkle with grated cheese.
  7. Garnish with avocado slices and minced cilantro.

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Grilled Mango Chicken with Cauliflower Rice

Grilled Mango Chicken Recipe

Our famous recipe for Grilled Mango Chicken. The char of the BBQ and the freshness of the mango is the perfect combination for a flavourful and colorful dinner. The fresh mango provides a hint of sweetness and rich color to this recipe. We frequently surprise guests when serving this mock rice since it truly has the look and texture of the real thing. Serves 4.

Marinade

  • 4 free-run chicken breasts, 4 or 5 ounces each
  • 2 fresh mangos
  • ½ teaspoon salt
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 3 cloves garlic
  • ¼ cup chopped cilantro
  • ¼ cup coconut milk
  • 1 tablespoon lime juice
  • ½ teaspoon crushed dried chilies or sriracha spice to taste
  • ¼ teaspoon turmeric
  • 1 ¼ tablespoons parsley and/or cilantro, chopped finely

Cauliflower Rice 

  • 1 cup cauliflower, grated
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • 2 tablespoons nutritional yeast
  • 1 teaspoon tamari soy sauce

METHOD

  1. Score the chicken breasts by cutting partially through in a criss-cross pattern.
  2. Blend all the marinade ingredients together well.
  3. Pour the marinade over the chicken, reserving 1/3 for serving with the cooked chicken.
  4. Marinate chicken a minimum of 2 hours, or up to 24 hours.
  5. Grill the chicken on the barbeque until done through.
  6. Meanwhile, steam the cauliflower in a little vegetable stock and drain well.
  7. Roast the seeds then put through a food processor to chop finely.
  8. Mix the cauliflower with the seeds and yeast and keep warm.
  9. Warm the mango sauce and drizzle on the finished chicken.
  10. Serve with the rice on the side. Garnish with the fresh herbs.

To download find more Mountain Trek recipes and to get the shopping list for this recipe, download our Health Guide in Your Pocket App now. 

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Seedy Trail Crackers Recipe

Seedy Trail Crackers Recipe

These crunchy munchy crackers contain a lot of protein. We love to serve our Seedy Trail Crackers with any of our dips, or they would be great paired with a soup. Keep them fresh in an airtight container and then toast a little before serving to bring up the crunch and toasty, nutty flavor. Makes about 10 crackers

Ingredients:

  • ¼ cup chia seeds
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ¼ cup sesame seeds
  • ½ cup water
  • 1 small garlic clove, finely grated
  • 1/8 teaspoon sea salt

Method:

  • Preheat the oven to 300 degrees.
  • Line a baking sheet with parchment paper.
  • Combine the seeds in a bowl and add the water, garlic, and salt.
  • Stir and then let sit for a few minutes while the water is absorbed.
  • Apply the mixture to the parchment with a spatula to a depth of just under ¼ inch forming a square or rectangle.
  • Lightly score the mixture with a knife into cracker-sized pieces and sprinkle with a pinch of sea salt.
  • Bake for 35 minutes then remove from oven and deepen the score to separate the crackers.
  • Carefully flip over and bake for another 20 – 25 minutes until they are just looking golden on the edges.
  • Let cool for 15 minutes before eating.

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No Noodle Gluten Free Lasagna Recipe

No Noodle Gluten Free Lasagna Recipe

While gluten free lasagna may conjure visions of an unstructured lasagna we find this lasagna to be amply supported with delicious layers of thinly-sliced vegetables. We like to use swiss chard in lieu of spinach and have been known to substitute the cheese with vegan cashew cheese. This dish is rich with flavor. We’ve provided the recipe for our delicious homemade tomato sauce, but you could use a quality organic store-bought version if you are short on time. Enjoy!

Red Wine Tomato SauceRecipes & Shopping Lists on the Mountain Trek Way Health App

  • 2 ½ tablespoons olive oil
  • 1 cup onion, diced
  • 4 teaspoons garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 4 teaspoons fresh rosemary, chopped
  • 2 teaspoons ground fennel
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • ½ cup red wine
  • 4 cups canned organic tomatoes, blended
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons honey

Filling

  • 1 eggplant
  • 2 zucchinis
  • 1 ½ cup mushrooms
  • 1 tablespoon of oil
  • 1 large clove garlic, minced
  • 1 tablespoon white wine
  • 1 large or 2 small butternut squash, baked
  • 1 cup white cheddar cheese, or mozzarella
  • ¾ cup cottage cheese
  • 1 egg
  • 2 tablespoons parmesan – grated
  • Pinch of nutmeg
  • ½ cup swiss chard – chopped
  • ½ cup roasted red pepper- chopped
  • 1 cup sharp cheese or parmesan – grated
  • 2/3 cup pitted olives- ground into a tapenade
  • 2 cups salad greens
  • olive oil and balsamic vinegar for drizzling

Method

  • Prepare the red wine sauce by sautéing olive oil, onions, garlic, and all herbs, salt and pepper in a saucepan until translucent.
  • Deglaze with the wine, then add tomatoes, honey and vinegar and heat through to simmer for 5 minutes and set aside.
  • Beat the cottage cheese with the egg, parmesan and nutmeg.
  • Slice the eggplant into very thin pieces and slice the zucchini into thin pieces, lengthwise.
  • Bake the eggplant and zucchini on a baking sheet for 7-8 minutes.
  • Meanwhile sauté the mushrooms in oil and garlic, then deglaze the pan with the white wine.
  • Slice the squash into 8 thin pieces.
  • Put 4 tablespoons of the sauce in the bottom of an 8 x 8 baking dish.
  • Layer in sequence: 4 slices of eggplant / mushrooms and red pepper / red wine sauce – 1cup / swiss chard / cottage cheese -1/2 cup / zucchinis / red wine sauce -1 cup / cheese / butternut squash / red wine sauce- 1 cup/ sharp cheese.
  • Bake at 375 degrees for 40 minutes.
  • Top with olive tapenade, and serve with a side of greens drizzled with oil and vinegar.

Serves: 4

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The Kootenay Bowl Recipe

We love this healthy and satisfying recipe! It’s delicious on any kind of salad greens, spinach, rice, or grains. (We prefer it on quinoa.) The Kootenay Bowl recipe is a staple at our lodge in British Columbia. Enjoy the fresh crunch of veggies and nuts topped with a yummy and creamy dressing. Enjoy!

Kootenay Bowl Recipe

Ingredients:

  • 1 cups beets, grated
  • 1 cups carrots, grated
  • 1 cups almonds, toasted
  • 2 cups spinach leaves
  • 2 cups tofu, cubed

Dressing:

  • 1 cup nutritional yeast flakes
  • 3/4 cup water
  • 1/4 cup tamari or soy sauce
  • 1/2 cup apple cider vinegar
  • 2 cloves garlic, crushed
  • 2 tbs fresh ginger
  • 1/2 cups olive oil
  • 2 tbsp tahini paste
  • 2 tbs almond butter

Method:

  • Sauté tofu cubes in a skillet.
  • Combine nutritional yeast flakes, water, tamari or soy sauce, apple cider vinegar, tahini, almond butter and crushed garlic in blender to prepare the dressing.
  • Add oil in a steady stream. (You will have leftover dressing to use again.)
  • Assemble 4 bowls, top with beets, carrots, spinach leaves, almonds and sautéed tofu cubes.
  • Drizzle bowls with dressing.
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Smoked Salmon & Halibut Chowder Recipe

Halibut & Salmon Chowder Recipe

Many people may not realize this but salmon is excellent food for your brain. It contains omega-3 fats in a ready-made form (EPA and DHA) that’s easily digestible, which is good because our bodies cannot produce EPA or DHA and so they must be obtained through diet. These fats are important for healthy brain function, the heart, joints and general well-being and can be found in trout, mackerel, herring, sardines, pilchards, kippers and, of course, salmon. It should also be noted that low DHA levels have been linked to a higher risk of developing Alzheimer's disease and memory loss so be sure to eat your oily fish! Here’s one recipe that we love. It serves eight people or you can freeze it and reheat at your leisure.

Smoked Salmon & Halibut Chowder Recipe

Ingredients & Method:

  • 2 cups fennel, diced
  • 2 cups celery, diced
  • 2 cups carrots, diced
  • 2 cups onion, diced
  • 2 cups sweet potato, diced
  • 1 cup peppers, diced
  • 4 garlic cloves
  • 2 Tbsp olive oil
  • ¼ cup tamari
  • 1/8 cup Braggs
  • 1 teaspoon black pepper
  • 1 ½ cups fresh dill, chopped fine
  • 1 tsp liquid smoke
  • 2 cubes veg or chicken stock, blended
  • 1 small can or 5 1/2 oz tomato paste
  • zest of 1 lemon
  • juice of 2 lemons
  • 1/2 cup of tofutti (dairy free) sour cream
  • 4-5 oz fish (wild Pacific salmon and halibut) per person
  • 8 cups stock

Sauté the vegetables in the olive oil. Move them to a large pot and add the rest of the ingredients. Let simmer until fish is cooked through then enjoy!