Recipes

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

Golden Almond Butter Dip Recipe

Golden Almond Butter Dip

This dip is incredibly easy to make and wonderful with raw vegetables for a healthy mid-morning or afternoon snack. You can also turn it into a salad dressing or sauce for cooked vegetables—just dilute with a little rice vinegar or lemon juice and water. If you are serving as a dip, sprinkle with a bit of chopped roasted almonds or seeds. Serves 4.

INGREDIENTS

  • 1 tbsp Bragg’s Liquid Aminos or soy sauce
  • 1/8 tsp cayenne pepper
  • 1 tsp crushed, minced garlic
  • 1 tsp curry powder
  • 2 tbsp nutritional yeast flakes
  • 3/4 cup organic smooth almond butter
  • 1 tbsp rice vinegar
  • 1/4 tsp salt (add salt to taste if needed)
  • 1/4 tsp vegetable broth powder
  • 3/4 cup water

PREPARATION

  1. Combine all dip ingredients in a blender, purée until smooth, and chill until needed.

View and download the recipe here

Mountain Trek Granola Breakfast Bowl

Mountain Trek Granola Breakfast Bowl

Our granola gets dressed up with the addition of fresh fruit and yogurt when served in a parfait glass. We love organic phytonutrient-rich berries and kiwis. Use other types of rolled grains for variety. Our granola breakfast bowl serves 4.

INGREDIENTS

  • 1/4 tsp almond extract
  • 1/2 tsp cinnamon
  • 2 tsp coconut oil
  • 2 cup fresh fruit of choice
  • 2 tsp maple syrup
  • 1 1/2 cup organic long rolled oats
  • 1/4 cup pumpkin seeds
  • 1/4 tsp pure vanilla extract
  • 1/4 cup slivered almonds
  • 1/4 cup sunflower seeds
  • 1/2 cup yogurt

PREPARATION

  1. Preheat oven to 325°F.
  2. Mix grains, nuts and seeds together in a bowl.
  3. Briefly warm the remaining liquids together in a saucepan and pour over the nut/ grain mixture. Coat well, then spread out on an oiled baking sheet.
  4. Bake for 45 minutes until lightly toasted. Stir every 15 minutes to toast evenly. Cool before storing in airtight container.
  5. To serve, layer the granola in a glass or bowl with yogurt and fresh fruit.

Jenn’s Favorite Pre- and Post-Workout Snacks

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We know how critical what we eat is in energy management: Making sure to plan snacks well will make sure you’re properly fueling your body and optimizing your nutrient intake! One of the questions we most often hear is when and how to snack, especially before and after workouts. Our head of nutrition, Jennifer Keirstead, offers some tips below for making the most of your workouts with strategically timed snacking.

Pre-Workout: Fruit + Protein Source

Says Jenn:Pairing a piece of fruit with a protein source is a fantastic pre-work snack. The sugars in the fruits act as a quick energy source, and since protein digests a little slower, combining these two helps stabilize blood sugar levels — this supports longing lasting energy (for example, an apple with almonds). Or try a homemade Coconut Apricot Bliss Ball — recipe below!

Do your best to consume a small snack within an hour pre-workout — this way you’ll be sure to have quick energy available to burn.”

Post-Workout: Fruit or Vegetable + Protein Source

Post-workout snack is similar to the pre-work snack. Either a fruit or veggie, paired with a source of protein. An excellent example would be a sugar snap peas with a hard-boiled egg.

A smoothie is another great option for post-workout — try mixed berries with cashew butter. Eating every 3-4 hours will support energy not just for exercise, but for sustaining energy levels throughout the day.” Click here to learn more about our approach to nutrition.

Coconut Apricot Bliss Balls

This protein-packed and calorie-conscious snack is great for pre- or post-workout fuel, and is the perfect replacement for highly processed, sugary “energy bars.”

Ingredients 

1/4 cup almond butter

2 tbsp hemp seed butter

1 cup chopped dried apricots

2 tbsp dried cranberries

½ tsp (scant) powdered ginger

1 pinch cardamon

1 pinch sea salt

1 zest small orange

Orange juice, to moisten

Directions

Using food processor, chop nuts and apricots finely. Add butters and remaining ingredients. Form into balls with small scoop and refrigerate or freeze.

Craving more nutrient-packed spa cuisine? Download the Mountain Trek Health Guide In Your Pocket App for a full library of amazing recipes — as well as help sustaining healthful habits and some of our favorite, high-impact workouts.

 

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.

To download 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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Malaysian Lime Coconut Scallops/Whitefish

This recipe is full of Malaysian influence; peppery cilantro, zesty lime all coated around succulent scallops or whitefish of your choice, and served with crisp vegetables. This dish is delicious and healthy.

INGREDIENTS (Serves 4)

  • 1 t virgin coconut oil 
  • 1 t sesame oil
  • 1 t ginger, grated or minced
  • 3 cloves garlic, minced 
  • 1 bunch green onions, sliced thin (whites and greens separated)
  • 1/8 t Chinese five spice
  • 1 T Braggs liquid aminos or Tamari 
  • 1 C canned coconut milk 
  • 4 portions white fish (such as halibut, mahi-mahi, or swordfish) or scallops 
  • 4 baby bok choy, quartered 
  • 1 C red onion, sliced thin
  • 1 C red bell pepper, sliced thin 
  • About 20 snap peas
  • 1 t virgin coconut oil
  • 2 T fresh cilantro, chopped fine
  • 1 lemon, zest
  • 1 lime, zest and juice
  • Salt to taste

PREPARATION

  1. Sauté ginger, garlic, green onion whites, and Chinese five-spice in oils
  2. Add coconut milk, and liquid aminos or soy and bring to gentle simmer 
  3. Reserve half of the sauce and set aside
  4. Add the fish or scallops to the simmering sauce to poach
  5. Meanwhile get a wok or large sauté pan very hot, add cooking oil and flash fry bok choy, red onion, red bell pepper, and snap peas
  6. Season vegetables to taste and place on serving dish
  7. When fish or scallops are cooked through, place on top of vegetables
  8. Add reserved sauce back to the remaining cooking sauce, add cilantro, lemon and lime zest, and lime juice, and salt to taste, and pour over seafood and vegetables
  9. Garnish with green onion greens

 


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:

Heavenly Orbs Recipe

Heavenly Orbs_16X9

The name says it all. Nut butter anchors the lightness of coconut, orange and apricot in this delicious snack. This Heavenly Orbs recipe is definitely one that belongs in our Hall of Fame. Makes 8 or 9 orbs.

Ingredients

  • 1/3 cup almond butter
  • 1/8 cup hemp seed butter
  • 1/8 tsp cardamom
  • 1 cup chopped dried apricots
  • 1/3 cup coconut
  • orange juice to moisten
  • 1/8 cup dried cranberries
  • 1/2 tsp powdered ginger
  • pinch of salt
  • 3/4 cup slivered almonds, toasted
  • zest of a small orange

Method

  1. Chop nuts and apricots together finely in a food processor
  2. Add butters and remaining ingredients
  3. Form into balls and refigerate or freeze

To 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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Black Bean Soup Recipe

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.

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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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.

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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Grilled Mango Chicken with Cauliflower Rice

Plate with Grilled Mango Chicken With Cauliflower Rice

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. We recently made this meal for our first At-Home Virtual Health Retreat, where our guests made this meal alongside our chef. It is a delicious, and nutritious, meal.

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.

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